L'hippophagie au secours des classes laborieuses Éric Pierre même propagée dans les armées de l'Empire en difficulté °. Elle était aussi utilisée de façon frauduleuse à l'insu de consommateurs naïfs. Le nombre d'ordonnances de police prises tout au long du XVIIIe siècle, sous couvert d'hygiène, à l'encontre des marchands clandestins montre l'importance d'un marché parallèle pour l'alimentation des populations les plus pauvres. Louis Sébastien Mercier témoigne de la fréquence des fraudes : On a affiché dernièrement une fentence de police qui condamnait un cabaretier à une amende, pour avoir fait manger aux Parifsiens de la chair d'âne pour du veau. On a été obligé de prépofer des hommes pour ensevelir les chevaux, parce que plusieurs aubergifstes venoient couper une tranche de cheval, et la vendoient pour du bœuf dans les gargotes qui peuplent les faubourgs b.
Science & Health The FSAI formulates policy advice and sets out standards for technical and scientific issues The FSAI is engaged in ongoing activity with industry to further improve the health and safety of food on the market. Salt and Health The FSAI is charged with working with the food industry (manufacturers, retailers, caterers, etc) to achieve gradual, sustained and universal reductions in the salt content of processed and prepared foods. Find more information on the salt reduction campaign Healthy Eating You can find information in this section on the work the FSAI is doing in relation to healthy eating Nutrition and Health Claims In this section you can find all the information relating to the regulation on nutrition and health claims made on foods Get more information on nutrition and health claims legislation Food Supplements Food supplements marketed for the first time in Ireland must be notified to the FSAI. Food Fortification Advertising Food to Children
IARC - INTERNATIONAL AGENCY FOR RESEARCH ON CANCER Indices diététiques sains et risque de résultats dépressifs: examen systématique et méta-analyse d'études observationnelles | Psychiatrie moléculaire In Supplemental Fig. 1 we depict the process of study selection. The search yielded 3272 records (after exclusion of duplicates), of which 3058 were excluded after title and abstract screening. Out of the 214 full-text articles assessed for eligibility, we retained 51 that we scrutinized for methodological quality. The articles excluded are listed by reason of exclusion in Supplemental material. A total of ten articles were dropped after methodological quality check, comprising the presentation of only unadjusted comparisons between groups and no further statistical modeling in six studies [32,33,34,35,36,37], or no measure of whole diet in a further four [38,39,40,41]. The majority of studies were on generally healthy participants. Mediterranean diet The study characteristics are given in Table 1. Meta-analysis of studies investigating the association between a traditional Mediterranean diet and depressive outcomes. Healthy Eating Index (HEI) Dietary Inflammatory Index (DII) Risk of bias
Chilled Food Association | VIEWS | Shelf life The shelf life of a food is the period of time during which a food maintains its safety and sensory qualities under expected conditions of storage and use. It is determined by taking into account the key factors that characterise the food and any preparation the food has undergone. Particularly important for chilled foods is the temperature at which the product is stored and distributed. The maximum permissible shelf life of chilled foods, therefore, is based on the microbiological safety and stability of the food, its physical condition and sensory qualities (whichever is the shorter). The most important factors, however, are microbiological safety and stability which always take precedence over other factors. UK chilled foods are characterised by their short shelf life.
Améliorer son alimentation pourrait protéger de la dépression ©Brooke Lark on Unsplash Des chercheurs de l’Inserm et de l’Université de Montpellier ont produit une méta-analyse des associations entre un score qui mesure de façon simple l’adhésion d’un individu aux recommandations alimentaires et la survenue de troubles dépressifs. Les chercheurs ont pu ainsi montrer que l’adoption du régime méditerranéen (alimentation riche en fruits et légumes, poisson et céréales) était associée à une diminution de 33 % d’un risque de dépression. Ces résultats sont publiés dans la revue Molecular Psychiatry. La dépression affecte plus de 300 millions de personnes dans le monde. De plus, cette étude montre qu’un régime alimentaire pro-inflammatoire (riche en acide gras saturés, en sucre, et en produits raffinés) était associé à un plus fort risque de dépression.
Shelf Life determination Q. What is shelf-life? At the end of a food’s shelf-life, the food begins to develop characteristics that are unacceptable or undesirable. These unacceptable or undesirable characteristics can be microbiological, chemical or physical. The Codex Alimentarius defines shelf-life as the period during which a food product maintains its microbiological safety and suitability at a specified storage temperature and where appropriate, under specified storage and handling conditions. Q. Q. A ‘best-before’ date is not defined under Directive 2000/13/EC but can be described as the date up until which a food can reasonably be expected to retain its optimum conditions i.e. the specific properties that are normally associated with that food. Q. For ‘best-before’ declarations, the actual date of minimum durability should be preceded by the words ‘best-before’ where the day is indicated, otherwise ‘best-before end’ can be declared where the month or year is indicated. Q. Q. Q. No. Q. Q. Yes. Q. Q. Q. 2.
La vitamine D Y a-t-il quelque chose à dire sur cette vitamine au goût ancien d’huile de foie de morue…L’affaire semblait entendue : la vitamine D est certes nécessaire au métabolisme du calcium et du phosphore mais le rachitisme n’existe plus. Alors pourquoi en reparler ? Parce que nous explique le professeur Jean-Claude Souberbielle cette pro-hormone liposoluble qui provient essentiellement du cholestérol contenu sous la peau et qui sera transformé en vitamine D grâce aux rayons UV-B du soleil mais aussi plus faiblement par l’alimentation (poissons gras) est promu à un bel avenir.