Search results for "nutrition"
showing 10 items of 6788 documents
Des saveurs aux récepteurs : une histoire de goût
2015
Journal AFDIAG Infos = Magazine d’informations trimestriel de l'Association qui paraît 4 fois par an.Les publications sont réservées aux adhérents de l’AFDIAG et aux médecins.; De nombreux sens régissent notre comportement alimentaire. Parmi eux, la gustation joue un rôle déterminant pour orienter nos choix culinaires. Le sens du goût nous est familier et pourtant, il constitue un des sens les plus complexes. Depuis une dizaine d’années néanmoins, de notables progrès ont été réalisés dans sa connaissance, depuis la découverte des récepteurs gustatifs jusqu’à l’identification des gènes responsables de nos différences de préférences gustatives.
Una anoressia “infiammatoria”
2020
Crohn's disease (CD) is an inflammatory disease with a chronic relapsing course and a wide spectrum of manifestations that sometimes overlaps the symptoms of other pathologies. The paper describes the case of a girl with anorexia and a following diagnosis of CD.
Los nombres del hambre. La construcción de las categorías médicas de la malnutrición
2012
Durant el període entre guerres, la fisiologia de la nutrició va incorporar un ampli coneixement experimental sobre calories, nutrients, vitamines i minerals. Les catàstrofes bèl·liques i les crisis econòmiques del període entre guerres varen estendre la fam en moltes zones del món. Les situacions extremes (refugiats, malalts, aturats, internats als camps de concentració) van propiciar les estratègies de racionament i també l’estudi dels símptomes de la fam, la seua dimensió clínica, els tipus de malalties i la malnutrició aguda. El present article analitza la construcció d’un saber mèdic sobre les conseqüències patològiques de la fam i la construcció mèdica del concepte de malnutrició.
Guide de l'agriculture et de la forêt
2018
International audience
Risk assessment of information on the subcombination Bt11 × 1507 × GA21, related to the application of Syngenta (EFSA‐GMO‐DE‐2011‐99) for authorisati…
2017
Efsa Panel On Genetically Modified Organisms (gmo)StatementRequestor: European CommissionQuestion number: EFSA-Q-2016-00730; The EFSA Panel on Genetically Modified Organisms (GMO) has previously assessed the single events Bt11, MIR162, MIR604 and GA21 as well as different stacked events corresponding to combinations of these events. These maize events were found to be as safe as their conventional counterparts and other appropriate comparators with respect to potential effects on human and animal health and the environment. In its assessment of the four-event maize stack Bt11 9 MIR162 9 MIR604 9 GA21, the GMO Panel also assessed all the subcombinations of these events not previously assesse…
Monitoring a meat-free pledge with smartphones:An experimental study
2020
Pledges are a popular strategy to encourage meat reduction, though experimental studies of their efficacy are lacking. Three-hundred and twenty-five participants from three different countries (UK, Germany, Australia) were randomly assigned to pledge 28 days meat-free or not, and their behavior was tracked via smartphones. Participants answered daily surveys regarding their eating behavior, meat cravings, and shared photos of their meals. Baseline data was collected prior to the pledge, after the 28 days, and one-month post-intervention. Participants assigned to the pledge condition ate less meat across the 28 days, compared to control participants. Meat reductions, observed at outtake, did…
Influence of odorant metabolism on human olfactory perception
2018
The sense of smell permits the perception of volatile substances commonly known as odors. This sense plays an important role in the feeding and wellness of individuals because it involves exchanges with their environment (search for food or partners, predators detection…). The efficiency of the olfactory system mainly relies on its sensitivity depending on the odorant affinity for their olfactory receptors but also on an enzymatic clearance mechanism of odorants which involves the Odorant metabolizing Enzymes (OME) to avoid the saturation of the receptors. Recent studies have shown that the biotransformation of odorants by EMO, in the olfactory epithelium, participates in the olfactory perc…
Models of Immune Aging
2018
Abstract Biochemical changes, impaired immune responses to new antigens, and inflammation-based disorders are commonly found in aged individuals. Thus, many studies have addressed the immune system of healthy elderly, including centenarians, since a well-preserved immune system appears to be a major factor of longevity. Longitudinal studies in humans are complicated, as most immune changes associated with aging develop slowly. Human models of accelerated immune aging in clinical conditions allow exploring the age-related changes in the human immune system and the mechanisms of accelerated aging in chronic infections and autoimmunity. Even if they do not perfectly mimic immune function and i…
Culture and odor categorization : agreement between cultures depends upon the odors
2003
This study evaluated the effect of culture on the relationship between psychological dimensions underlying odor perception and odor categorization. In a first experiment, French, Vietnamese and American participants rated several perceptual dimensions of everyday odorants, and sorted these odorants on the basis of their similarity. Results showed that the three groups of participants differed in their perceptual judgments but agreed in categorizing the odors into four consensual groups (floral, sweet, bad, and nature). Three dimensions––pleasantness, edibility, cosmetic acceptability––discriminated these groups in the same way in the three countries. In a second experiment, the participants…
Wine Quality Perception: A Sensory Point of View
2016
Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer representation. This fact has increased the demand of quality products in the market. In this context, it is of high interest for wine producers to understand the underlying indicators of consumers’ quality perception as well as the relative importance they attach to these cues when inferring quality in wine to reach the alignment of consumers’ expectations, needs and wants. This chapter is aimed at giving an overview of the current state of knowledge of the indicators of wine quality perception from a sensory point of view. For this purpose, the factors driving perceived quality of wine as …