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Science Briefs

Dans cette section, nous présentons des publications scientifiques à propos de nouvelles recherches en Europe mais également du reste du monde, et pouvant intéresser les lecteurs de l’EUFIC. L’EUFIC n’est pas impliqué dans ces recherches, exception faite si les notes le mentionnent.

23/07/2015

American researchers from Saint Louis University in St. Louis, Washington University School of Medicine in St. Louis, and Baylor College of Medicine in Houston, have concluded that, in sedentary, overweight women and men, the combination of calorie restriction (eating fewer calories than normally consumed) and exercise has additive effects on the regulation of blood sugar levels after a meal. The effect is greater than obtained by either calorie restriction or exercise alone, with the same percentage of weight loss. Moreover, the time required to reach the intended weight loss was significantly shorter when combining the two interventions.

30/06/2015

On 4 June 2015, the European Food Safety Authority (EFSA) released its scientific opinion on acrylamide in food. The conclusion was that based on evidence from animal studies, dietary exposure to acrylamide potentially increases the risk of developing cancer for consumers in all age groups. Acrylamide forms particularly in plant-based, carbohydrate-rich foods during high temperature cooking (usually above 120 °C) as a consequence of the Maillard reaction. The Maillard reaction is a reaction between a reducing sugar and an amino acid that results in the “browning” and characteristic flavours of certain foods, cooked at high temperatures. Besides these sensory changes, the Maillard reaction can also result in the formation of undesirable substances such as acrylamide.

08/04/2015

Researchers from the EPIC study (European Prospective Investigation into Cancer and Nutrition) found that an increase in physical activity (PA) reduced the risk of mortality, particularly when comparing inactive people with those that were moderately inactive. The researchers concluded that these findings provide evidence that even a small increase in the amount of PA by the most inactive members of society should be encouraged. It has the potential to greatly improve public health-related outcomes.

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Le Conseil Européen de l'Information sur l'Alimentation (EUFIC) est une organisation à but non lucratif qui fournit aux médias, aux professionnels de la santé et de la nutrition et aux enseignants des informations sur la sécurité sanitaire & la qualité des aliments ainsi que sur la santé & la nutrition s'appuyant sur des recherches scientifiques en veillant à ce que ces informations puissent être comprises par les consommateurs.

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Date de la dernière mise à jour du site : 26/08/2015
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