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Biomedical subjects

M Astier-Dumas

Publications and source records attributed to M Astier-Dumas.

At least 19 recordsLinked to original sources
PubMed1992

[Evolution of the application of nutrition in French nursing infants. Comparison of two national investigations performed in 1981 and 1989].

A national dietary survey was carried out in 1981 among a representative sample of 499 French infants 1 to 18 months of age. When compared with the French Recommended Dietary Allowances, the diets were found to be well supplied in energy, protein and calcium, and inadequately supplied in iron and linoleic acid, mainly for infants aged 4-10 months. A comparative dietary survey conducted by using the same methodology (food consumption was measured by means of a 3-day food record) in 1989 showed that linoleic acid intake was higher in the 6-month-old group. Similarly, iron intakes were higher in 1989 for infants aged 1-7 months. The mean daily iron intake increased between 1981 and 1989 from 5.0 +/- 1.9 mg to 7.3 +/- 2.6 mg in the 6-month-old group and was similar for the older infants. The data suggest that educational programs were partially efficient but it is clear that more effective efforts are needed.

Breast Feeding↗
PubMed1989

[The legislation of dietetic products 25 years after the position statement of the Academy of Medicine].

After years of regulatory activity organized according to the Academy's vow in 1966, the commission for foods for special dietary uses has to change the way of working. Now being more used as an authorization committee, the commission needs to be supported by a high level scientific consensus, able to be opposed to other foreign scientific opinion. The Academy of Medicine could be the place for establishing this consensus.

Diet↗
PubMed1984

[Plastic needs].

Explore the source record for details and available documents.

Dietary Proteins↗
PubMed1976

[Cooking in water and nitrate content of some vegetables. Simultaneous changes in other nutritive components].

The author relates 2 limited studies concerning carrots and spinachs. For carrots, 9 samples each divided in 4 groups showed a lower nitrates content, from a mean value of 229 mg/kg to 29 mg/kg. The cooking water contained only 40 p. 100 of the nitrates of the fresh vegetable. For spinachs, vitamin C and nitrates have approximatively the same sensibility to boiling, while magnesium diminishes slower, and iron seems very resistant to water extraction. The findings need complementary studies but suggest that as it was frequently proposed, boiling is a good way to eliminate contaminants, rather less aggressive against nutritional factors than one could dread.

Ascorbic Acid↗
PubMed1975

[Effect of cooking on content of nitrates, vitamin C, magnesium and iron in spinach].

Cooking is known to lower the mineral and vitaminic content of foodstuffs. Recently, contaminant became to be a problem in foods, and it was proposed to use blanching or boiling to diminish contaminant residues in foods, specially vegetables. An example of this attitude is given by the use of blanching to lower nitrates levels in spinach specially prepared for baby foods.

Ascorbic Acid↗