Relations existant entre le tissu osseux et le tissu musculaire

Le GRIO (Groupe de Recherche et d'Information sur les Ostéoporoses) est une société savante originale regroupant l’ensemble des spécialités s’intéressant aux pathologies osseuses fragilisantes, représentante française au sein de l’International Osteoporosis Foundation.Ce programme est unique dans l’année en France, combinant des lectures sur des sujets de recherche parfois très fondamentale à des mises au point de pratique médicale destinées aux cliniciens intéressés par ce domaine toujours en évolutionRelations existant entre le tissu osseux et le tissu musculaire

Dairy product consumption in french children in 2010

Dairy food consumption is important for children as it contributes to the intake of key nutrients, especially calcium. The aim of the present paper is to provide an overview of dairy products consumption for French children, according to age, sex and type of dairy products. Adequacy of dairy and calcium intakes in line with French national guidelines "3 portions of dairy products per day" were also evaluated. Data were extracted and analyzed from the CCAF-Comportementet Consommations Alimentairesen France-study. Seven-day questionnaires were administered to free-living individuals from autumn 2009 to summer 2010. Subjects were children (n=1171) aged 3-17 years. Dairy products contributed substantially to the intake of calcium, phosphorus, potassium, zinc, vitamin B2 and vitamin B12. A general decrease in DP consumption has been observed since 2003. This is most notably due to a lower milk intake which is not compensated by increased cheese or fresh dairy products. Most of children (67%), and up to 73% of adolescents (15 - 17 y), did not reach the recommended "3 servings of dairy products per day". Twenty percent of children from the age of 6 and nearly 2/3 of female adolescents did not reach their estimated average requirement for calcium. The overview of French dairy food consumption during childhood, of particular Public Health concern, emphasizes the need to encourage dairy consumption and particularly milk consumption at breakfast in order to maintain a nutrient adequacy in children and adolescents

Pomegranate Peel Extract Prevents Bone Loss in a Preclinical Model of Osteoporosis and Stimulates Osteoblastic Differentiation in Vitro

The nutritional benefits of pomegranate have attracted great scientific interest. The pomegranate, including the pomegranate peel, has been used worldwide for many years as a fruit with medicinal activity, mostly antioxidant properties. Among chronic diseases, osteoporosis, which is associated with bone remodelling impairment leading to progressive bone loss, could eventually benefit from antioxidant compounds because of the involvement of oxidative stress in the pathogenesis of osteopenia. In this study, with in vivo and ex vivo experiments, we investigated whether the consumption of pomegranate peel extract (PGPE) could limit the process of osteopenia. We demonstrated that in ovariectomized (OVX) C57BL/6J mice, PGPE consumption was able to significantly prevent the decrease in bone mineral density (-31.9%; p < 0.001 vs. OVX mice) and bone microarchitecture impairment. Moreover, the exposure of RAW264.7 cells to serum harvested from mice that had been given a PGPE-enriched diet elicited reduced osteoclast differentiation and bone resorption, as shown by the inhibition of the major osteoclast markers. In addition, PGPE appeared to substantially stimulate osteoblastic MC3T3-E1 alkaline phosphatase (ALP) activity at day 7, mineralization at day 21 and the transcription level of osteogenic markers. PGPE may be effective in preventing the bone loss associated with ovariectomy in mice, and offers a promising alternative for the nutritional management of this disease

Prebiotic effects: metabolic and health benefits

The different compartments of the gastrointestinal tract are inhabited by populations of micro-organisms. By far the most important predominant populations are in the colon where a true symbiosis with the host exists that is a key for well-being and health. For such a microbiota, 'normobiosis' characterises a composition of the gut 'ecosystem' in which micro-organisms with potential health benefits predominate in number over potentially harmful ones, in contrast to 'dysbiosis', in which one or a few potentially harmful micro-organisms are dominant, thus creating a disease-prone situation. The present document has been written by a group of both academic and industry experts (in the ILSI Europe Prebiotic Expert Group and Prebiotic Task Force, respectively). It does not aim to propose a new definition of a prebiotic nor to identify which food products are classified as prebiotic but rather to validate and expand the original idea of the prebiotic concept (that can be translated in 'prebiotic effects'), defined as: 'The selective stimulation of growth and/or activity(ies) of one or a limited number of microbial genus(era)/species in the gut microbiota that confer(s) health benefits to the host.' Thanks to the methodological and fundamental research of microbiologists, immense progress has very recently been made in our understanding of the gut microbiota. A large number of human intervention studies have been performed that have demonstrated that dietary consumption of certain food products can result in statistically significant changes in the composition of the gut microbiota in line with the prebiotic concept. Thus the prebiotic effect is now a well-established scientific fact. The more data are accumulating, the more it will be recognised that such changes in the microbiota's composition, especially increase in bifidobacteria, can be regarded as a marker of intestinal health. The review is divided in chapters that cover the major areas of nutrition research where a prebiotic effect has tentatively been investigated for potential health benefits. The prebiotic effect has been shown to associate with modulation of biomarkers and activity(ies) of the immune system. Confirming the studies in adults, it has been demonstrated that, in infant nutrition, the prebiotic effect includes a significant change of gut microbiota composition, especially an increase of faecal concentrations of bifidobacteria. This concomitantly improves stool quality (pH, SCFA, frequency and consistency), reduces the risk of gastroenteritis and infections, improves general well-being and reduces the incidence of allergic symptoms such as atopic eczema. Changes in the gut microbiota composition are classically considered as one of the many factors involved in the pathogenesis of either inflammatory bowel disease or irritable bowel syndrome. The use of particular food products with a prebiotic effect has thus been tested in clinical trials with the objective to improve the clinical activity and well-being of patients with such disorders. Promising beneficial effects have been demonstrated in some preliminary studies, including changes in gut microbiota composition (especially increase in bifidobacteria concentration). Often associated with toxic load and/or miscellaneous risk factors, colon cancer is another pathology for which a possible role of gut microbiota composition has been hypothesised. Numerous experimental studies have reported reduction in incidence of tumours and cancers after feeding specific food products with a prebiotic effect. Some of these studies (including one human trial) have also reported that, in such conditions, gut microbiota composition was modified (especially due to increased concentration of bifidobacteria). Dietary intake of particular food products with a prebiotic effect has been shown, especially in adolescents, but also tentatively in postmenopausal women, to increase Ca absorption as well as bone Ca accretion and bone mineral density. Recent data, both from experimental models and from human studies, support the beneficial effects of particular food products with prebiotic properties on energy homaeostasis, satiety regulation and body weight gain. Together, with data in obese animals and patients, these studies support the hypothesis that gut microbiota composition (especially the number of bifidobacteria) may contribute to modulate metabolic processes associated with syndrome X, especially obesity and diabetes type 2. It is plausible, even though not exclusive, that these effects are linked to the microbiota-induced changes and it is feasible to conclude that their mechanisms fit into the prebiotic effect. However, the role of such changes in these health benefits remains to be definitively proven. As a result of the research activity that followed the publication of the prebiotic concept 15 years ago, it has become clear that products that cause a selective modification in the gut microbiota's composition and/or activity(ies) and thus strengthens normobiosis could either induce beneficial physiological effects in the colon and also in extra-intestinal compartments or contribute towards reducing the risk of dysbiosis and associated intestinal and systemic pathologies

Micronutriments and bone health in preventive nutrition

Micronutriments and bone health in preventive nutrition. 24. Annual Meeting of the European Orthopaedic Research Societ

Préservation musculaire et osseuse

Préservation musculaire et osseuse. Université d'été de nutritio

Nutrition et ostéoporose

National audienceOsteoporosis is a global public health problem which currently affects approximately 40% of caucasien women and 13% of men, and is increasing, as the population is living longer. Moreover, osteoporosis fractures are a significant cause of disability and premature death. This disease is a complex, multifactorial chronic disorder in which a variety of pathophysiologic mechanisms lead to skeletal fragility. Because hypoestrogenemia after menopause is an important cause of osteoporosis, hormone replacement therapy was recommended. However, because of side effects, women and health professionals became reluctant to this prophylaxis. Thus, increased research into alternatives, in particular nutritional strategies, for optimising bone health is of clinical, scientific and health policy importance. In general, the two key nutrients to consider for bone health are the mineral calcium and vitamin D. However, it has been recognised that the human diet contains, in addition to essential macronutrients (protein, lipids…), a complex array of naturally occurring bioactive molecules, the phytochemicals endowed with ostrogenic, antioxidant and anti-inflammatory properties, which could play an important clue in osteoporosis prevention.En raison de son incidence importante et des coûts engendrés tant sur le plan économique que social/éthique, l’ostéoporose (affection chronique résultant d’une réduction du contenu minéral de l’os et d’une altération liée à l’âge de l’architecture trabéculaire qui engendrent une fragilisation du squelette) constitue un problème majeur de santé publique. Comme pour les autres expressions de la sénescence, s’il existe indiscutablement un déterminisme génétique du capital osseux, il est admis que les facteurs environnementaux exercent aussi un impact non négligeable. Ainsi, la prise de conscience du rôle protecteur exercé par l’alimentation a vu l’émergence du concept de nutrition préventive selon lequel, compte tenu de son implication dans l’acquisition du capital osseux et sa conservation ultérieure, il est évident que des recommandations nutritionnelles adaptées permettraient d’ouvrir la voie d’une véritable prévention, palliant alors l’inadéquation de la prophylaxie basée sur l’hormonothérapie substitutive et optimiserait toute thérapeutique médicamenteuse. Ce concept explique que les études écologiques aient ainsi pu mettre en évidence une disparité géographique de l’incidence des fractures pouvant être corrélée avec la typologie alimentaire. En fait, l’os exprime les mêmes besoins nutritionnels que les autres tissus, non seulement au point de vue énergétique, mais également en terme de macro- et micronutriments. Les bases de la prévention nutritionnelle de l’ostéoporose reposent donc sur des règles simples d’équilibre et de diversification alimentaire, qui intègrent, non seulement les produits laitiers, mais également les autres classes d’aliments. En effet, si la contribution majeure du calcium n’est plus à démontrée (le squelette est effectivement caractérisé par sa dureté qui résulte de la calcification de la trame organique extracellulaire), une alimentation riche en calcium n’est pas systématiquement un gage de consolidation osseuse car ce minéral est un nutriment de type « seuil ou plateau ». La prévention nutritionnelle de l’ostéoporose associant classiquement calcithérapie et supplémentation en vitamine D doit donc évoluer vers de nouveaux concepts qui, outre le respect de l’adéquation aux besoins liés à chaque stade physiologique, intègrent le potentiel exercé par certains nutriments et microconstituants. De façon pragmatique, il faut être particulièrement vigilent à l’adéquation des apports avec les besoins en éléments constitutifs du squelette (protéines, calcium associé à la vitamine D), mais aussi fournir les micronutriments protecteurs, en raison de leurs propriétés antioxydantes/anti-inflammatoires (vitamines C, E, B, caroténoïdes, polyphénols, acides gras (veiller au ratio omégas 3/omégas 6) ou autres (vitamine K, oligoéléments, etc.). C’est pourquoi l’éducation nutritionnelle se doit de considérer tous les aliments, même si le niveau de preuve atteint dans certains domaines reste encore insuffisant. En outre, il est fondamental d’appliquer ces principes tout au long de la vie, puisque l’ostéoporose peut être considérée comme une pathologie infantile dont la prophylaxie serait basée aussi bien sur une optimisation de la masse osseuse maximale acquise avant l’âge de 30 ans, que sur un ralentissement de la perte au cours du vieillissement (les deux phases critiques pour la qualité du squelette)

Calcium, polyphénols et santé osseuse

National audienc

Ingredient solutions for a healthier business. Nutrition and bone and joint health

Ingredient solutions for a healthier business. Nutrition and bone and joint health . Vitafoods Europe 201

Bridge2 food Top class protein nutrition

Bridge2 food Top class protein nutrition. Bone and Joint Health Research Perspective and Outloo