Search results for "diet"

Fatty acids and the prevention of ocular pathologies: where do we stand?

2015

Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties

2017

International audience; Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyl…

The risk of obesity is associated with fat and sweet liking

2015

Introduction: Fat, added sugar and sodium are important nutritional factors involved in the risk of obesity, although these components contribute to eating pleasure thanks to their sensory properties. Few cross-sectional studies have shown equivocal results about relationships between liking and weight status. The only one prospective study has shown an increase of weight in individuals who liked sweet taste and no significant relationships for fat liking. However, the tool that assesses liking is unreliable. Objectives: The aim of the study was to investigate the prospective association between liking for fat, sweet and salt and the onset of obesity in adults. Method / Design: Liking score…

Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence

2016

International audience; Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group.Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated.Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, re…

Maternal and paternal feeding practices: links with child eating behaviors and effects of couples' concordant/discordant practices

2021

International audience; Past research has mainly focused on mothers' feeding practices. This study aimed to study (1) gender differences in parental feeding practices, and (2) the impact of couples' concordant/discordant food parenting practices on child eating behaviors. To do so, both parents of 105 French children aged 2.01-6.51 years (51.4% boys, Mage= 3.88 years, SD=1.40) filled in a survey with items from validated questionnaires. Results showed that fathers and mothers had similar perceptions about their child's eating behaviors (Pearson correlations between 0.34 and 0.78; M=0.60), despite fathers taking significantly fewer meals with their child than mothers. Fathers reported using …

Formulation, caractérisation et validation d'un pain "satiétogène"

2011

This PhD project was aimed at the formulation, the characterization and the validation of one bread, processed from flour selected to increase the satiety effects on humans. For the last several decades, the prevalence of overweight and obesity around the world has been increasing. The risks of obesity are responsible for a stagnation of life expectancy in some industrialized countries. In order to stop this pandemic phenomenon, dietary fibre appears to have beneficial effects on the decrease in feeling hunger, caloric intake and body weight of obese participants. The first goal of this work was to process two fibre-enriched breads: one of them was a “whole grain” bread (PF1), and the secon…

: J. Sci. Food Agric.

2017

Background: The measurement of carbon isotopic discrimination in grape sugars at harvest (δ13 C) is an integrated assessment of water status during ripening. It is an efficient alternative to assess variability in the field and discriminate between management zones in precision viticulture, but further work is needed to completely understand the signal.; Results: This work, spanning over 3 years, performed in a hillslope toposequence in Burgundy, delineates the relationships between main soil properties (gravel amount, slope, texture) and the grapevine water status assessed by δ13 C. The highest δ13 C, indicating most severe water deficit, was recorded in gravelly soils on steep slopes. The…

Using cross-modal interactions to counterbalance salt reduction in solid foods

2011

International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…

In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation

2011

International audience; The present study describes the changes in mechanical properties and saliva incorporation for cheese samples with different composition and texture, and their influence on the rate of aroma release. Chewing work per cycle, salivary flow rate and chewing rate varied highly among subjects. Despite the differences in cheese hardness, at the end of mastication, bolus texture was the same for cheeses with the same lipid content. Low-fat cheeses gave harder bolus than high fat ones, despite being chewed longer, with higher work per cycle and more moisture. Salivary flow rate did not vary among cheese samples but, at the end of mastication, the amount of saliva in boluses d…

Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt

2011

 ; The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The Eh was modified by the application of different gaseous conditions (air, nitrogen, and nitrogen/hydrogen). Acetaldehyde, dimethyl sulfide, diacetyl, and pentane-2,3-dione, as the major endogenous odorant compounds of yogurt, were chosen as tracers for the biosynthesis of aroma compounds by lactic acid bacteria. Oxidative conditions favored the production of acetaldehyde, dimethyl sulfide, and diketones (diacetyl and pen…