{"id":53953,"date":"2016-05-27T11:14:10","date_gmt":"2016-05-27T17:14:10","guid":{"rendered":"https:\/\/whatsupusana.com\/2016\/05\/graisses-alimentaires-les-changements-dans-les-recommandations-des-specialistes\/"},"modified":"2016-05-27T11:14:10","modified_gmt":"2016-05-27T17:14:10","slug":"graisses-alimentaires-les-changements-dans-les-recommandations-des-specialistes","status":"publish","type":"post","link":"https:\/\/whatsupusana.com\/fr\/2016\/05\/graisses-alimentaires-les-changements-dans-les-recommandations-des-specialistes\/","title":{"rendered":"Graisses alimentaires : les changements dans les recommandations des sp\u00e9cialistes"},"content":{"rendered":"

\"Dietary<\/a>La science a beaucoup progress\u00e9 depuis les mises en garde simplistes des ann\u00e9es 1980 contre la consommation de gras.<\/p>\n

Il a fallu pr\u00e8s de trente ans pour qu\u2019on revienne sur certaines des recommandations sur la consommation de cholest\u00e9rol et de gras, malgr\u00e9 des preuves relativement convaincantes que ces recommandations n\u2019\u00e9taient pas bas\u00e9es sur les donn\u00e9es scientifiques les plus r\u00e9centes. De plus, contrairement \u00e0 ce que nous pensions dans les ann\u00e9es 1980, les choses ne sont pas aussi simples que \u00ab\u00a0graisses satur\u00e9es\u00a0: mal\u00a0\u00bb et \u00ab\u00a0graisses non satur\u00e9es\u00a0: bien\u00a0\u00bb.<\/p>\n

C\u2019est justement cette mani\u00e8re de penser simpliste qui a conduit \u00e0 la quasi disparition des huiles tropicales de la cha\u00eene alimentaire et \u00e0 l\u2019explosion des huiles v\u00e9g\u00e9tales hydrog\u00e9n\u00e9es (comme les gras trans). La v\u00e9rit\u00e9, c\u2019est que toutes les graisses polyinsatur\u00e9es ne sont pas bonnes pour la sant\u00e9, et que toutes les graisses satur\u00e9es ne sont pas mauvaises pour la sant\u00e9.<\/p>\n

Il y a \u00e9galement eu un changement dans ce que la plupart des sp\u00e9cialistes s\u2019accordent \u00e0 d\u00e9finir comme un rapport sain au niveau des macronutriments entre les glucides, prot\u00e9ines et lipides. La recommandation de longue date de manger peu de gras et beaucoup de glucides a \u00e9t\u00e9 rectifi\u00e9e pour augmenter l\u00e9g\u00e8rement l\u2019apport en lipides et faire baisser l\u2019apport en glucides afin d\u2019obtenir des niveaux plus mod\u00e9r\u00e9s pour chacun.<\/p>\n

Bien que la plupart des sp\u00e9cialistes s\u2019accordent toujours \u00e0 dire que les graisses provenant de sources v\u00e9g\u00e9tales, qui sont principalement des graisses insatur\u00e9es, devraient constituer la majorit\u00e9 de l\u2019apport en lipides, des \u00e9tudes indiquent que remplacer toutes les graisses satur\u00e9es par des graisses polyinsatur\u00e9es ou des glucides pourrait en fait conduire \u00e0 une d\u00e9t\u00e9rioration de la sant\u00e9 cardiaque et \u00e0 une augmentation des risques de maladie.<\/p>\n

Et donc, comme souvent lorsqu\u2019il s\u2019agit de nutrition et de sant\u00e9, il vaut mieux rechercher l\u2019\u00e9quilibre et la mod\u00e9ration.<\/p>\n

Les donn\u00e9es les plus r\u00e9centes indiquent que les acides gras satur\u00e9s n\u2019ont pas d\u2019impact n\u00e9gatif sur la fonction endoth\u00e9liale et qu\u2019ils ne font pas non plus augmenter le risque de maladie cardiaque coronarienne. Les cellules endoth\u00e9liales sont celles qui tapissent le syst\u00e8me vasculaire interne, qui r\u00e9git la coagulation, l\u2019adh\u00e9sion plaquettaire, la fonction immunitaire et contr\u00f4le la vasodilatation et la vasoconstriction. Le dysfonctionnement endoth\u00e9lial est consid\u00e9r\u00e9 comme un facteur cl\u00e9 dans le d\u00e9veloppement de l\u2019ath\u00e9roscl\u00e9rose.<\/p>\n

\"Dietary<\/a>Les graisses satur\u00e9es ont un gros avantage sur les graisses polyinsatur\u00e9es en termes de stabilit\u00e9. Elles sont beaucoup moins susceptibles \u00e0 l\u2019oxydation et au rancissement. M\u00eame les graisses polyinsatur\u00e9es les plus saines deviennent mauvaises lorsqu\u2019elles s\u2019oxydent. C\u2019est une vraie pr\u00e9occupation dans les produits transform\u00e9s qui doivent avoir une dur\u00e9e de conservation relativement longue.<\/p>\n

Non seulement les graisses satur\u00e9es sont beaucoup moins susceptibles de s\u2019oxyder, mais des \u00e9tudes r\u00e9centes indiquent aussi que les graisses satur\u00e9es ont un effet beaucoup plus positif sur le cholest\u00e9rol HDL (le bon cholest\u00e9rol) que les graisses polyinsatur\u00e9es.<\/p>\n

Il faudra peut-\u00eatre encore de longues ann\u00e9es pour que les recommandations officielles rattrapent la science en ce qui concerne les graisses satur\u00e9es, mais les preuves s\u2019accumulent. D\u2019ici l\u00e0, notre mission est de vous fournir les produits les plus sains et de la meilleure qualit\u00e9 qui s\u2019appuient sur les progr\u00e8s scientifiques les plus r\u00e9cents. La science actuelle nous dit de consommer des lipides vari\u00e9s provenant de sources saines telles que les fruits \u00e0 coque, les graines, les fruits et l\u00e9gumes (avocats, olives), et qu\u2019il n\u2019est pas n\u00e9cessaire d\u2019\u00e9viter et d\u2019avoir une peur exag\u00e9r\u00e9e des graisses satur\u00e9es (surtout celles provenant de plantes tropicales).<\/p>\n

Sources<\/strong><\/p>\n

-Nathalie Genevieve Puaschitz et al. Dietary Intake of Saturated Fat Is Not Associated with Risk of Coronary Events or Mortality in Patients with Established Coronary Artery Disease. . J Nutr. February 1, 2015 vol. 145 no. 2 299-305
\nhttp:\/\/jn.nutrition.org\/content\/145\/2\/299.abstract<\/p>\n

-Patty W Siri-Tarino, Qi Sun, Frank B Hu, and Ronald M Krauss. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. Am J Clin Nutr. 2010 Mar;91(3):535-46
\nhttp:\/\/ajcn.nutrition.org\/content\/early\/2010\/01\/13\/ajcn.2009.27725.abstract<\/p>\n

-DiNicolantonio JJ.The cardiometabolic consequences of replacing saturated fats with carbohydrates or \u03a9-6 polyunsaturated fats: Do the dietary guidelines have it wrong?. Open Heart 2014;1:e000032.doi:10.1136\/openhrt-2013-000032.
\nhttp:\/\/openheart.bmj.com\/content\/1\/1\/e000032.full.pdf+html<\/p>\n

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<\/div>\n","protected":false},"excerpt":{"rendered":"

La science a beaucoup progress\u00e9 depuis les mises en garde simplistes des ann\u00e9es 1980 contre la consommation de gras. Il a fallu pr\u00e8s de trente ans pour qu\u2019on revienne sur certaines des recommandations sur la consommation de cholest\u00e9rol et de gras, malgr\u00e9 des preuves relativement convaincantes que ces recommandations n\u2019\u00e9taient pas bas\u00e9es sur les donn\u00e9es […]<\/p>\n","protected":false},"author":27,"featured_media":53957,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2353],"tags":[2416,2421],"class_list":["post-53953","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee","tag-french-fr","tag-usana-french-fr"],"better_featured_image":{"id":53957,"alt_text":"","caption":"","description":"Dietary Fats","media_type":"image","media_details":{"width":732,"height":478,"file":"2015\/06\/ThinkstockPhotos-165088753.jpg","sizes":{"thumbnail":{"file":"ThinkstockPhotos-165088753-225x147.jpg","width":225,"height":147,"mime-type":"image\/jpeg","source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753-225x147.jpg"},"medium":{"file":"ThinkstockPhotos-165088753-400x261.jpg","width":400,"height":261,"mime-type":"image\/jpeg","source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753-400x261.jpg"},"large":{"file":"ThinkstockPhotos-165088753-725x473.jpg","width":725,"height":473,"mime-type":"image\/jpeg","source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753-725x473.jpg"},"narrow-featured-image":{"file":"ThinkstockPhotos-165088753-680x300.jpg","width":680,"height":300,"mime-type":"image\/jpeg","source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753-680x300.jpg"},"wide-featured-image":{"file":"ThinkstockPhotos-165088753-732x450.jpg","width":732,"height":450,"mime-type":"image\/jpeg","source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753-732x450.jpg"},"wide-thumbnail":{"file":"ThinkstockPhotos-165088753-675x240.jpg","width":675,"height":240,"mime-type":"image\/jpeg","source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753-675x240.jpg"},"small-wide-thumbnail":{"file":"ThinkstockPhotos-165088753-352x198.jpg","width":352,"height":198,"mime-type":"image\/jpeg","source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753-352x198.jpg"},"thumbnav":{"file":"ThinkstockPhotos-165088753-140x90.jpg","width":140,"height":90,"mime-type":"image\/jpeg","source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753-140x90.jpg"},"featured-page":{"file":"ThinkstockPhotos-165088753-400x160.jpg","width":400,"height":160,"mime-type":"image\/jpeg","source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753-400x160.jpg"},"jmtc-small-thumb":{"file":"ThinkstockPhotos-165088753-280x150.jpg","width":280,"height":150,"mime-type":"image\/jpeg","source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753-280x150.jpg"}},"image_meta":{"aperture":0,"credit":"Getty Images\/iStockphoto","camera":"","caption":"Coconut Oil","created_timestamp":0,"copyright":"","focal_length":0,"iso":0,"shutter_speed":0,"title":"165088753","orientation":0}},"post":53953,"source_url":"https:\/\/whatsupusana.com\/wp-content\/uploads\/2015\/06\/ThinkstockPhotos-165088753.jpg"},"yoast_head":"\nGraisses alimentaires : les changements dans les recommandations des sp\u00e9cialistes - What's Up, USANA?<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/whatsupusana.com\/fr\/2016\/05\/graisses-alimentaires-les-changements-dans-les-recommandations-des-specialistes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Graisses alimentaires : les changements dans les recommandations des sp\u00e9cialistes - What's Up, USANA?\" \/>\n<meta property=\"og:description\" content=\"La science a beaucoup progress\u00e9 depuis les mises en garde simplistes des ann\u00e9es 1980 contre la consommation de gras. 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