Aliments

De quoi sont faits les aliments courants, et ce que montrent les études non financées par l'industrie alimentaire.

1. Aliments ultra-transformés

   Définition NOVA des aliments ultra-transformés, essais en alimentation contrôlée, associations observées en cohorte et mécanismes étudiés chez l'être humain.

2. Produits laitiers

   Digestion du lactose, persistance de la lactase et données sur le lait et le risque de fracture, de maladie cardiaque, de diabète et de cancer de la prostate.

Disponible en anglais

1. Palm and seed oils

   Fatty acids of palm, soybean, canola and corn oil, their digestion and conversion, trials on cholesterol and death, industry funding and refining contaminants.

2. Sugar and fructose

   How the liver metabolises fructose through ketohexokinase and aldolase B, and what trials and industry documents show about sugar and health.

3. Red and processed meat

   Haem, nitrite, heterocyclic amines and carnitine in red and processed meat, the IARC classification, and cohort risks of bowel cancer and heart disease.

4. Eggs

   Cholesterol, choline and lutein in egg yolk, how the gut absorbs cholesterol, egg feeding trials, egg-industry funding and conflicting cohort studies.

5. Olive oil

   Fatty acids and phenolic compounds of olive oil, their metabolism, the PREDIMED trial, its retraction and republication, and the EFSA polyphenol claim.

6. Coffee

   Caffeine, chlorogenic acids and cafestol in coffee, caffeine breakdown by CYP1A2, unfiltered coffee and LDL, caffeine in pregnancy, cohort and genetic studies.

7. Alcohol

   Ethanol oxidation by ADH1B, CYP2E1 and ALDH2, the ALDH2*2 flush and oesophageal cancer, and the evidence on light drinking, mortality and stroke.

8. Salt

   Sodium chloride in the diet, renal sodium handling and the renin–angiotensin–aldosterone system, trials of salt reduction and substitution, and iodised salt.

9. Grains, starch and fibre

   Starch structure and digestion, glycaemic response, fibre fermentation to short-chain fatty acids, coeliac disease and evidence on fibre and whole grains.

10. Fish and omega-3 fats

    EPA and DHA in fish, their limited synthesis from α-linolenic acid by FADS2 and FADS1, methylmercury, and the absolute results of four omega-3 trials.