Impact d’une alimentation animale différenciée sur les apports lipidiques d’un menu moyen français

Mairesse, Guillaume; Schmitt, Bernard; Chesneau, Guillaume; Kerhoas, Nathalie; Mourot, Jacques

Impact d’une alimentation animale différenciée sur les apports lipidiques d’un menu moyen français | Impact d’une alimentation animale différenciée sur les apports lipidiques d’un menu moyen français : Focus sur les produits porcins

2017

Mairesse, Guillaume | Schmitt, Bernard | Chesneau, Guillaume | Kerhoas, Nathalie | Mourot, Jacques

The fatty acid intake of the French adult population does not comply with the French Population Reference Intakes (PRI). What would be the impact of a change in the animal product production system on the fatty acid intake? A 15-day meal plan representative of average consumption for the French adult male population was developed. It includes animal products derived either from the standard production system (STD) or from a specific production system (Bleu-Blanc-Coeur, BBC) that acts on the fatty acid profile of animal products. The impact of a change in production method on fatty acid content, in relation to the French PRI was quantified. The results show that the BBC diet contributes to decreasing the intake of saturated fatty acids (-8%) and to improving the intake of ALA (+80%), EPA (+43%) and DHA (+35%). For ALA, the modification of animal production systems reduces by 45% the gap with French PRI, including 57% from meat products. For EPA, the reduction between fatty acid intake and PRI reaches 21%. For the DHA, the main contributor is eggs. Finally, consuming animal products from the BBC production system exclusively reduces the gaps between average intake and the French PRI for fatty acids. The research also shows that animal products are complement one another to reach the nutritional recommendations.

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