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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Human Nutrition Unit

Zone de texte éditable et éditée et rééditée

Plant products and sustainable food for health

Plant products and sustainable food for health
To ensure a diversified, sustainable, safe and healthy food offer and to value food sources

Over the last decades, changes in dietary patterns occurring in numerous countries have led to an increased energy intake with carbohydrate and lipids associated to a decreased consumption of plant food in favor of food of animal origin. It is now well recognized that the consumption of diet low on plant foods have been correlated to a higher incidence of metabolic dysfunction such as obesity, type 2 diabetes, cardiovascular diseases, some cancers and musculoskeletal disorders (sarcopenia and osteoporosis). Conversely, many population and intervention studies have demonstrated that plant-based diets are the most protective for human health. Plant foods ensure the dietary intake of essential micronutrients (vitamins and minerals) and are exclusive sources of a wide range of bioactive compounds (carotenoids, polyphenols, etc…) involved in the health-promoting effect of plant foods. They are also an important source of macronutrients (proteins, lipids, complex carbohydrates). Some of these constituents are well recovered such as starch and lipids, the left including vegetal protein are unexplored or used for animal feeding.

In the context of to ensure a diversified, sustainable, safe and healthy food offer and to value food sources, our unit develops researches aiming at:

  1. Characterizing the complex exposition of Humans to plant food constituents (Food Metabolome) and to develop new e-resources (database, etc…) to explore the relationship between the exposition to plant food constituents and health status.
  2. Determining the physiological effects of plant food constituents (including complex glucides and polyphenols) and the mechanism of action underlying their health promoting effects on the body’s main function
  3. Formulating nutritional strategies aiming at reducing animal protein intake in favour to the consumption of plant food proteins and in respect to food complexity, food sustainability and health.