Fats in food: how to give them their rightful place without condemning or glorifying them | Les lipides dans notre alimentation: comment leur accorder une juste place sans les diaboliser ni les encenser
2000
Pascal, G. (Institut National de la Recherche Agronomique, Paris (France). Nutrition Humaine et Securite Alimentaire)
In the area of lipid nutrition, as in many other scientific areas, there exists or has existed a lot of accepted ideas or dogmas that it is well difficult to call into question. On the basis of examples borrowed from a personal experience of research or expertise, the object of this conference consists in showing how much it is necessary to be prudent in the passage from data originating from very specialised research to recommandations concerning human diet. Thus it is that a lot of false ideas circulate on capacity of the human organism to oxidise lipids or to synthetise fatty acids and triglycerides from carbohydrates. Other considerations that concern relationships between dietary lipids and cardiovascular diseases or some cancers deserve to be reviewed. In fact, it is essential in nutrition to take a critical attitude in order to avoid to translate experimental data inadequately confirmed into nutritional advice
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تم تزويد هذا السجل من قبل National Institute for Agricultural Research