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IFST 16/11/18 Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review. Recent cases of scurvy within health care have been reported internationally. One potential reason is vitamin C losses associated with food cooking methods. This review systematically synthesised the published literature to determine the extent that vitamin C in food is lost secondary to food cooking methods used in hospitals or care facilities. The review followed Preferred Reporting Items for Systematic Reviews and Meta‐Analyses guidelines, and was prospectively registered in the Prospective Register for Systematic Reviews.

Searches were run in three databases with no date restrictions, complemented by an internet search and reference checking. ABUNDANCE AND HEALTH - Le guide complet de la vitamine C. LCI 21/08/19 Scorbut : 3 cas diagnostiqués à Nice, la maladie fait-elle son grand retour ? FRANCE 3 21/08/19 Nice : trois patients atteints de scorbut en l'espace de six mois. Le nombre de cas est à la marge. Mais la réapparition du scorbut est une réalité dans le département des Alpes-Maritimes.

Dans une publication parue dans La Presse Médicale, des médecins du service rhumatologie du CHU de Nice mettent en avant trois malades, diagnostiqués comme atteints du scorbut entre août 2017 et janvier 2018. Il s'agit de deux femmes (60 ans et 74 ans) et d'un homme de 61 ans. La maladie des marins Le scorbut figure dans la littérature : les marins en souffraient pendant les traversées en mer, car ils ne mangeaient pas suffisamment de fruits ou de légumes.

Le docteur Nathalie Tieulié, médecin interniste du service rhumatologie du CHU de Nice, explique comment le diagnostic s'effectue, et pourquoi il convient de sensibiliser les généralistes au micro de J.B. Dr Nathalie Tieulié ( 06 )Médecin interniste au service rhumatologie du CHU de Nice, elle explique comment s'effectue le diagnostic du scorbut. Le traitement ? Y a t-il pour autant recrudescence de la maladie ? BFMTV 21/08/19 La maladie du scorbut fait son retour en France. Inscrivez-vous gratuitement à laNewsletter BFMTV Midi On la croyait disparue depuis des siècles mais cette maladie d'un autre temps fait son retour. Entre 2017 et 2018, des médecins ont relevé quatre cas de scorbut en France. Principalement liée à une carence en vitamine C, cette pathologie ne devrait plus aujourd'hui entraîner de cas mortels, rassure une interne au CHU de Nice. Dents qui se déchaussent, gencives en sang, hémorragies… Le scorbut, maladie que l’on croyait disparue, est de retour en France.

Entre août 2017 et janvier 2018, les médecins du service de rhumatologie de Nice ont identifié des cas de scorbut - longtemps appelé la "peste des marins" - chez deux femmes de 41 et 74 ans, et un homme de 61 ans. Manifestations "parfois trompeuses" Mais ces quatre personnes atteintes de scorbut ont en commun des signes annonciateurs de la maladie tels que des hématomes et ecchymoses sur la peau, des douleurs articulaires et surtout, une carence en vitamine C.

Pas de cas mortels Tweeter. OUEST FRANCE 20/08/19 Le scorbut, une maladie oubliée qui fait son retour en France. C’est une maladie oubliée, qui semble venue d’un autre temps. Le scorbut, pathologie liée à une carence en vitamine C, évoque l’âge des grandes découvertes maritimes, de la Renaissance au XVIIIe siècle. À l’époque, les marins naviguaient de longs mois en mer, sans fruits ni légumes frais à bord des navires, et nombre d’entre eux, touchés par le scorbut, perdaient leurs dents… Outre le déchaussement des dents et la purulence des gencives, le scorbut se traduit dans sa forme grave par des hémorragies, puis la mort.

Aujourd’hui, cette pathologie n’est plus enseignée dans les facultés de médecine, souligne Marc Gozlan, médecin de formation et journaliste, sur son blog. Dans le numéro de juin de la revue spécialisée La Presse médicale, plusieurs médecins livrent leurs observations sur quatre cas de scorbut, qui se sont déclarés ces dernières années en France. Administration de vitamine C Les médecins rapportent comment les patients souffrant de scorbut ont été pris en charge. FRANCE 2 17/06/19 "Cash Investigation" : des fruits et légumes pauvres en nutriments - En un demi-siècle, les tomates auraient perdu plus de 50% de leur apport en vitamine C. En cause : la culture hors-sol et les semences standardisées.

LE POINT 20/08/18 Le scorbut, une maladie qu'on pensait disparue, fait son retour ! Nutrients 2018, 10(3), 320; Food Sources and Potential Determinants of Dietary Vitamin C Intake in Chinese Adults: A Cross-Sectional Study. 1. Introduction Vitamin C, also known as ascorbic acid, is a water-soluble vitamin naturally present in some foods, particularly fruits and vegetables. It is used as a food additive and is available as a dietary supplement [1]. Because humans are unable to synthesize it, vitamin C is considered to be an essential dietary micronutrient [1]. The Chinese Dietary Reference Intakes recommend an estimated average requirement (EAR) for vitamin C for adults of 85 mg/day [2]. Along with the rapid economic growth and urbanization observed in China over the past few decades, the Chinese population has experienced a nutritional transition characterized by dramatic changes in the dietary patterns, eating, and cooking behaviors [3,4]. 4.

Around 38.9% of Chinese population had adequate vitamin C intake in the China National Nutrition and Health Survey 2010–2012, indicating more than 60% of the population was at risk of vitamin C inadequacy [7]. VKM_NO 05/04/16 Assessment of dietary intake of vitamin C and calcium in the Norwegian population. In the assessment of vitamin C, VKM uses the Norwegian recommendations for intakes, and the acceptable dose for supplemental vitamin C from EFSA for adults and the tolerable upper intake levels established by the IOM for children and adolescents. Daily intakes of vitamin C from diet and supplements are estimated from nationwide dietary surveys performed in selected age groups: Adults 18-70 years, adolescents aged 13 years, and children aged 2, 4, and 9 years.

Not all age-groups in the Norwegian population reach the recommended intake of vitamin C. At the 5th percentile, only 13-year-olds have an intake of vitamin C from food alone above the recommendations. At the 25th percentile, all age groups except adults have a vitamin C intake from food alone at or above the recommendations. At the 40th percentile, adults reach the recommended intake of vitamin C. The whole population would reach the recommended dietary intake with supplementation of 100 mg vitamin C per day.

ITALIAN JOURNAL OF FOOD SAFETY - 2016 - The use of ascorbic acid as a food additive: technical-legal issues. Abstract Ascorbic acid (C6H8O6) is an organic compound belonging to the family of monosaccharide. It is highly soluble in water, and is often called one of the secrets of the Mediterranean diet. Its use is widespread in the food industry is also important, having always been exploited for its antioxidant and stabilising ability. Many indeed are the additive formulations that take advantage of these properties. Keywords Ascorbic acid; Food additive; Technical-legal issues. Ciênc. saúde coletiva vol.22 no.2 Rio de Janeiro Feb. 2017 Improvement the nutritional status of pre-school children following intervention with a supplement containing iron, zinc, copper, vitamin A, vitamin C and prebiotic.

References. Aquaculture Reports Volume 3, May 2016 Effect of different levels dietary vitamin C on growth performance, muscle composition, antioxidant and enzyme activity of freshwater prawn, Macrobrachium malcolmsonii. <div class="msgBox" style="margin-top:10px;"><span class="errMsg"><div>JavaScript is disabled on your browser. Please enable JavaScript to use all the features on this page. This page uses JavaScript to progressively load the article content as a user scrolls. Click the View full text link to bypass dynamically loaded article content. <a rel="nofollow" href=" a Crustacean Biology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore, 641 046 Tamil Nadu, Indiab Proteomics and Molecular Cell Physiology, Laboratory, Department of Zoology, School of Life Sciences, Periyar University, Salem, 636 011 Tamil Nadu, Indiac Division of Insect Endocrinology, Department of Zoology, University of Calicut, Kerala 673 635, India Received 19 December 2015, Revised 7 March 2016, Accepted 16 April 2016, Available online 7 May 2016 Get rights and content 1.

Journal of Oncological Science Volume 1, January 2016 High-dose vitamin C and cancer. Abstract Vitamin C (ascorbic acid, ascorbate) is a basic compound that is of great importance with its role in various enzymatic reactions including the synthesis of collagen, as well as with its redox functions. Vitamin C has become the center of interest in cancer studies, in consequence of the facts that connective tissue changes and vitamin C deficiency were first alleged to be associated with cancer in the 1950s; and that high doses of vitamin C was asserted to be cytotoxic for cancer cells, later on. The results of the first study carried out in the 1970s were promising; but afterwards, the studies were ascertained to be faulty.

Despite the positive results achieved from some laboratory and animal experiments, randomized clinical trials did not verify those findings, and no clear benefit of vitamin C for cancer treatment could be demonstrated. Keywords Vitamin C; Ascorbic acid; Ascorbate; Cancer; Alternative medicine; Complementary medicine 1. 2. 3. 4. 5. 6. NATIONAL INSTITUTES OF HEALTH 17/02/16 Vitamin C Fact Sheet for Consumers. What is vitamin C and what does it do? Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy. People are also exposed to free radicals in the environment from cigarette smoke, air pollution, and ultraviolet light from the sun. The body also needs vitamin C to make collagen, a protein required to help wounds heal.

In addition, vitamin C improves the absorption of iron from plant-based foods and helps the immune system work properly to protect the body from disease. How much vitamin C do I need? The amount of vitamin C you need each day depends on your age. If you smoke, add 35 mg to the above values to calculate your total daily recommended amount. What foods provide vitamin C? Fruits and vegetables are the best sources of vitamin C. Most multivitamins have vitamin C. National Institute of Public Health (PL) - 2013 - EVALUATION OF VITAMINS A, C AND E CONTENT IN DIETS OF ADOLESCENTS LIVING IN WARSAW, POLAND. LWT - Food Science and Technology Volume 75, January 2017, Pages 9–16 Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice.

<div class="msgBox" style="margin-top:10px;"><span class="errMsg"><div>JavaScript is disabled on your browser. Please enable JavaScript to use all the features on this page. This page uses JavaScript to progressively load the article content as a user scrolls. Click the View full text link to bypass dynamically loaded article content. <a rel="nofollow" href=" full text</a></div></span></div><br /> a Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, código postal 11501-2060, San José, Costa Ricab Department of Food Science, Cornell University, 630 W.

Received 5 May 2016, Revised 16 August 2016, Accepted 18 August 2016, Available online 20 August 2016 Get rights and content Open Access Highlights Ascorbic acid, sorbate, and benzoate raise apple juice's absorption coefficient. Abstract Keywords 1.