Ultra-processed foods: how functional is the NOVA system?

BACKGROUND: In the NOVA classification system, descriptive criteria are used to assign foods to one of four groups based on processing-related criteria. Although NOVA is widely used, its robustness and functionality remain largely unexplored. We determined whether this system leads to consistent food assignments by users. METHODS: French food and nutrition specialists completed an online survey in which they assigned foods to NOVA groups. The survey comprised two lists: one with 120 marketed food products with ingredient information and one with 111 generic food items without ingredient information. We quantified assignment consistency among evaluators using Fleiss' κ (range: 0-1, where 1 = 100% agreement). Hierarchical clustering on principal components identified clusters of foods with similar distributions of NOVA assignments. RESULTS: Fleiss' κ was 0.32 and 0.34 for the marketed foods (n = 159 evaluators) and generic foods (n = 177 evaluators), respectively. There were three clusters within the marketed foods: one contained 90 foods largely assigned to NOVA4 (91% of assignments), while the two others displayed greater assignment heterogeneity. There were four clusters within the generic foods: three clusters contained foods mostly assigned to a single NOVA group (69-79% of assignments), and the fourth cluster comprised 28 foods whose assignments were more evenly distributed across the four NOVA groups. CONCLUSIONS: Although assignments were more consistent for some foods than others, overall consistency among evaluators was low, even when ingredient information was available. These results suggest current NOVA criteria do not allow for robust and functional food assignments

Relationship between body mass index and neuropsychiatric symptoms: Evidence and inflammatory correlates

Objective : Neuropsychiatric symptoms are frequent in obese individuals. Mounting evidence suggests that adiposity-related inflammation contributes to this effect. This study assessed the relationship between adiposity, neuropsychiatric symptom dimensions and systemic inflammation in subjects stratified by body-mass-index (BMI). Methods : The study included 165 subjects, of whom 70 were very severely obese (BMI ≥ 40 kg/m2), 50 severely obese (BMI: 35–39.99 kg/m2), 21 overweight or moderately obese (BMI: 25–34.9 kg/m2), and 24 lean (BMI < 25 kg/m2). Depressive symptoms were assessed using the Montgomery-Asberg Depression Rating Scale (MADRS) and the Mini-International Neuropsychiatric Interview (MINI). Fatigue and general neurobehavioral symptoms were assessed using the Multidimensional Fatigue Inventory (MFI) and Neurotoxicity Rating Scale (NRS) respectively. Serum levels of the inflammatory markers, high-sensitive (hs) CRP and hsIL-6, were determined by ELISA. Results : Severely obese subjects exhibited higher MADRS, MFI and NRS scores and were more frequently afflicted with current diagnosis of major depression than lean participants. Scores on psychometric scales were also increased in very severely obese subjects, although to a lesser extent. Alterations in neuropsychiatric dimensions were highly inter-related. HsCRP was significantly increased in subjects with severe or very severe obesity, while hsIL-6 was augmented in all obese groups. Overall, increased neuropsychiatric comorbidity was associated with greater systemic inflammation, notably hsCRP. Conclusion : Obesity is characterized by an increased prevalence of inter-related neuropsychiatric symptoms together with low-grade systemic inflammation augmenting with adiposity. The association between adiposity, systemic inflammation and neuropsychiatric alterations supports the contribution of adiposity-related inflammatory processes to neuropsychiatric comorbidities in obesity. These data suggest that consideration of adiposity characteristics may help identifying subjects at increased risk for neuropsychiatric comorbidity.Rôle de l'Inflammation dans la Symptomatologie Neuropsychiatrique chez le Sujet Obès

A double-blind, placebo-controlled study of the short term effects of a spring water supplemented with magnesium bicarbonate on acid/base balance, bone metabolism and cardiovascular risk factors in postmenopausal women

<p>Abstract</p> <p>Background</p> <p>A number of health benefits including improvements in acid/base balance, bone metabolism, and cardiovascular risk factors have been attributed to the intake of magnesium rich alkaline mineral water. This study was designed to investigate the effects of the regular consumption of magnesium bicarbonate supplemented spring water on pH, biochemical parameters of bone metabolism, lipid profile and blood pressure in postmenopausal women.</p> <p>Findings</p> <p>In this double-blind, placebo-controlled, parallel-group, study, 67 postmenopausal women were randomised to receive between 1500 mL and 1800 mL daily of magnesium bicarbonate supplemented spring water (650 mg/L bicarbonate, 120 mg/L magnesium, pH 8.3-8.5) (supplemented water group) or spring water without supplements (control water group) over 84 days. Over this period biomarkers of bone turnover (serum parathyroid hormone (PTH), 1,25-dihydroxyvitamin D, osteocalcin, urinary telopeptides and hydroxyproline), serum lipids (total cholesterol, HDL-cholesterol, LDL-cholesterol and triglycerides), venous and urinary pH were measured together with measurements of standard biochemistry, haematology and urine examinations.</p> <p>Serum magnesium concentrations and urinary pH in subjects consuming the magnesium bicarbonate supplemented water increased significantly at Day 84 compared to subjects consuming the spring water control (magnesium - p = 0.03; pH - p = 0.018). The consumption of spring water led to a trend for an increase in parathyroid hormone (PTH) concentrations while the PTH concentrations remained stable with the intake of the supplemented spring water. However there were no significant effects of magnesium bicarbonate supplementation in changes to biomarkers of bone mineral metabolism (n-telopeptides, hydroxyproline, osteocalcin and 1,25-dihydroxyvitamin D) or serum lipids or blood pressure in postmenopausal women from Day 0 to Day 84.</p> <p>Conclusions</p> <p>Short term regular ingestion of magnesium bicarbonate supplemented water provides a source of orally available magnesium. Long term clinical studies are required to investigate any health benefits.</p> <p>Trial registration</p> <p>ACTRN12609000863235</p

Etude des parametres de la degradation dans le rumen des glucides parietaux des aliments concentres

National audienc

Facteurs de variation de la biodisponibilité du zinc, ajouté sous forme organique ou inorganique, chez deux espèces monogastriques en croissance (poulet et porcelet)

Le zinc est un élément essentiel, un métal polluant et une ressource non renouvelable. Les phytates sont identifiés comme facteur alimentaire principal qui limite la biodisponibilité du Zn chez le monogastrique. Le Zn sous forme organique (DZNO) est supposé moins interagir avec les phytates que celui de forme inorganique (DZNI). La biodisponibilité du Zn alimentaire a été étudiée en fonction des phytates chez le rat, le poulet et le porcelet pour mieux comprendre les mécanismes liés à cette interaction. Les expériences in vivo et les méta-analyses ont permis de mettre en évidence que : 1) L'absorption de DZNO est améliorée par rapport à DZNI, en présence de phytate de sodium qui suggère une protection, de DZNO contre cet antagoniste. 2) La biodisponibilité de DZNO n'est pas améliorée par rapport à DZNI chez le poulet et le porc nourri avec des aliments contenant des phytates d'origine végétale. L'antagonisme des phytates végétales agit sur le Zn natif seulement. 3) L'antagonisme des phytates végétales sur la biodisponibilité du Zn est plus prononcé chez le porc que chez le poulet. Contrairement au porc, le pH gastrique faible chez le poulet serait capable de valoriser le Zn natif, initialement lié aux phytates. 4) Pour une supplémentation optimale du Zn chez le porc, nous suggérons, en plus de la teneur en Zn native, la prise en compte d'une nouvelle variable " P phytique non hydrolysé ". Celle-ci tient compte de l'activité phytasique végétale et microbienne de l'aliment. La supplémentation en Zn peut ainsi être adaptée en fonction du potentiel antagoniste des phytates non hydrolysées. La capacité naturelle du poulet à valoriser le zinc natif limite la marge de progrès.Zinc is an essential element, a heavy metal for the environment and a non renewable resource. Phytates are identified as the main dietary factor limiting Zn bioavailability in monogastrics. Organic Zn sources (DZNO) are supposed to interact less with dietary phytates than inorganic sources (DZNI). Dietary Zn bioavailability was therefore studied in function of dietary phytate contents on rats, broilers and piglets. The in vivo experiments and the two meta-analysis allowed to evidence the following : 1) In presence of sodium phytate, Zn absorption from DZNO is improved compared to DZNI, suggesting that DZNO is, at least partially, protected against this antagonist. 2) However, Zn bioavailability from DZNO, is not improved compared to sulfate in broilers and piglets fed diets containing vegetal phytate. The vegetal phytate antagonism acts on native Zn only. 3) The antagonism of vegetal phytate on Zn bioavailability is more pronounced in piglets than in broilers. Our results indicate that the lower gastric pH from broilers compared to piglets, allows the birds to use Zn from feed ingredients with vegetal origin, initially bound to phytates. 4) For an optimal Zn supplementation in pigs, we suggest, in addition of the Zn contents of feed ingredients, the use of a new variable "non hydrolysed phytic P". This variable takes into account the dietary vegetal and microbial phytase activity. This way, Zn supplementation can be adapted in function of the antagonistic potential of non hydrolyzed dietary phytates. The natural capacity of broilers to use Zn from vegetal feed ingredients limits the potential improvement of dietary Zn utilization in this specie.PARIS-AgroParisTech Centre Paris (751052302) / SudocSudocFranceF

Variations de la degradation in sacco des sous-produits chez la chevre

International audienc

Relation entre la fermentescibilite in vitro et la degradabilite theorique in sacco de l'azote des aliments concentres

National audienc

Variations de la degradation in sacco des sous-produits chez la chevre

National audienc

ETUDE DES MECANISMES CELLULAIRES ET MOLECULAIRES DE LA REGULATION DE LA MOBILISATION DES RESERVES HEPATIQUES DE VITAMINE A (DOCTORAT (NUTRITION))

CLERMONT FD-BCIU-Santé (631132104) / SudocPARIS-BIUP (751062107) / SudocSudocFranceF

Duodenal nitrogen flows estimated by markers or nylon bag method in goats

International audienc