CAHIERS DE NUTRITION ET DE DIETETIQUE最新文献

{"title":"Approche structurale de la représentation sociale du goût sucré : étude quantitative exploratoire en population générale française","authors":"Aymery Constant,&nbsp;Laurent Aron,&nbsp;Pascale Hebel,&nbsp;Sandrine Raffin","doi":"10.1016/j.cnd.2025.04.002","DOIUrl":"10.1016/j.cnd.2025.04.002","url":null,"abstract":"<div><div>L’objectif de la présente étude était d’explorer la structure de la représentation sociale du goût sucré, et notamment son noyau central. Une enquête en ligne a permis à 1500 participants d’estimer (sur une échelle de 0 à 100) les aspects qualitatifs (« sain », « traditionnel », « naturel », « doux », « appétissant », « écœurant »), fonctionnels (« énergisant », « réconfortant », « nourrissant ») ainsi que l’intensité attendue du goût sucré de neuf aliments présentés visuellement. Les associations entre le goût sucré et ces éléments cognitifs ont été déterminés par analyses factorielles exploratoires, puis confirmatoires. Un score factoriel estimant l’adhésion à chaque structure cognitive a ensuite été utilisé pour effectuer une typologie d’individus. Nous avons établi les représentations sociales du goût sucré de la banane (sain, nourrissant, énergisant, doux), du gâteau au chocolat (doux, appétissant, réconfortant), du miel (naturel, énergisant, sain) et du sucre (doux, énergisant, réconfortant) auxquels les participants adhéraient de manière variable en fonction de leurs caractéristiques sociodémographiques. Il existe donc divers goûts sucrés indissociables des représentations sociales propres à leurs aliments.</div></div><div><div>The aim of the present study was to explore the social representation of sweetness, especially its central nucleus. We designed an online survey (<em>n</em> <!-->=<!--> <!-->1500) to collect data on qualitative (“healthy”, “traditional”, “natural”, “sweet”, “appetizing”, “nauseating”) and functional (“energizing”, “comforting”, “nourishing”) cognitive elements and expected sweetness intensity of nine visually presented foods. Exploratory and confirmatory factor analyses established associations between sweetness and cognitive elements for each food. A factor score estimating adherence to each cognitive structure was used to perform a typology of individuals. We established the social representations of sweetness for banana (healthy, nourishing, energizing, sweet), chocolate cake (sweet, appetizing, comforting), honey (natural, energizing, healthy) and sugar (sweet, energizing, comforting), to which participants adhered diversely, according to their sociodemographic characteristics. Our findings suggest the existence of diverse sweet tastes, intertwined with social representations specific of their food.</div></div>","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":"60 5","pages":"Pages 298-309"},"PeriodicalIF":0.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145425649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Informations","authors":"","doi":"10.1016/j.cnd.2025.08.001","DOIUrl":"10.1016/j.cnd.2025.08.001","url":null,"abstract":"","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":"60 5","pages":"Pages 263-271"},"PeriodicalIF":0.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145425641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From incretin discovery to anti-obesity blockbuster drugs. One hundred years of research to move from shadow to spotlight","authors":"Bernard Portha ,&nbsp;Junjun Liu ,&nbsp;Jamileh Movassat ,&nbsp;Cécile Tourrel-Cuzin","doi":"10.1016/j.cnd.2025.05.006","DOIUrl":"10.1016/j.cnd.2025.05.006","url":null,"abstract":"&lt;div&gt;&lt;div&gt;Incretins are hormones released from the gut that play a vital role in regulating postprandial metabolism. It has been 30&lt;!--&gt; &lt;!--&gt;years since the first demonstration of the glucose-lowering effect of GLP-1 in people with type 2 diabetes. Here, we review the foundational science that led to an unparalleled development in the pharmacological treatment of diabetes. A first step was achieved by the discovery of inhibitors of the dipeptidyl peptidase-4, which prevent the inactivation of GLP-1 and GIP, thereby prolonging their raised levels after meal ingestion. At the same time, several GLP-1 receptor agonists (GLP1-RAs) were engineered. The GLP1-RA used clinically are based on exendin-4 and native GLP-1 and are now available as formulations for daily or weekly s.c. (exenatide, liraglutide, semaglutide) or oral administration (oral semaglutide). They mimic (better effectiveness) the action of native GLP-1 to reduce glucose levels through stimulation of insulin secretion and inhibition of glucagon secretion. They also demonstrated remarkable cardiovascular and weight-regulating benefits, including safety, leading to their prominent inclusion in current treatment recommendations for type 2 diabetes. Exciting advancements continue to emerge as the fundamental research efforts led to the development of monomeric multi-incretin receptor agonists: GLP-1/glucagon and GLP-1/GIP (tirzepatide) dual receptor agonists and GLP-1/GIP/glucagon (retatrutide) triple receptor agonists can achieve more than 20% weight loss in obesity as well as offering superior benefits in diabetes. This review also presents the promise of GLP1-RAs for more extensive application of this new class of drugs, in treating other metabolic disorders such as obesity, NAFLD, cardiovascular diseases and neurodegeneration.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;div&gt;Les incrétines, hormones libérées par l’intestin, jouent un rôle essentiel dans la régulation du métabolisme énergétique postprandial. Trente ans se sont écoulés depuis la première démonstration des effets hypoglycémiants de l’hormone intestinale GLP-1 chez les personnes atteintes de diabète de type 2. L’évolution des connaissances fondamentales a d’abord rendu possible l’émergence d’inhibiteurs de la dipeptidyl peptidase-4 (DPP-4) qui limitent l’inactivation du GLP-1 et GIP, prolongeant ainsi leur durée de vie systémique après l’ingestion d’un repas. Elle a été rapidement suivie par l’invention de plusieurs agonistes des récepteurs du GLP-1 (GLP1-RAs) basés sur l’exendine-4 et le GLP-1 natif, disponibles sous forme de formulations à usage s.c. (exénatide, liraglutide, sémaglutide) ou oral (oral sémaglutide). Ils miment (en mieux) l’action du GLP-1 natif pour réduire la glycémie postprandiale en stimulant la sécrétion d’insuline et en inhibant la sécrétion de glucagon. Ils ont aussi le mérite de réduire également le poids corporel en induisant la satiété grâce à leur action centrale, et d’assurer une cardioprotection chez les individus à risque","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":"60 5","pages":"Pages e13-e27"},"PeriodicalIF":0.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145425640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Agenda","authors":"","doi":"10.1016/j.cnd.2025.10.001","DOIUrl":"10.1016/j.cnd.2025.10.001","url":null,"abstract":"","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":"60 5","pages":"Page 272"},"PeriodicalIF":0.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145425748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Obésité et risque cardiovasculaire","authors":"François Paillard","doi":"10.1016/j.cnd.2025.06.001","DOIUrl":"10.1016/j.cnd.2025.06.001","url":null,"abstract":"<div><div>L’obésité majore le risque de maladie cardiovasculaire avec un risque cumulatif avec les années débutant dès le jeune âge. Cette augmentation du risque cardiovasculaire concerne les pathologies liées à l’athérosclérose, l’augmentation du risque d’hypertension artérielle, d’insuffisance cardiaque notamment à fraction d’éjection préservée, et de fibrillation atriale. Il est donc d’autant plus important chez les sujets obèses d’évaluer le risque cardiovasculaire. Ceci peut être facilité par les scores de risque cardiovasculaire (tel le SCORE-2) et précisé par des outils comme le score calcique coronaire. La prévention primaire cardiovasculaire repose en particulier chez les sujets obèses sur les mesures liées au mode de vie (activité physique et conseils diététiques, inspirés notamment du régime méditerranéen), et la correction de chacun des facteurs de risque en fonction des recommandations.</div></div><div><div>Obesity increases the risk of cardiovascular diseases with a cumulative effect with years, starting in young people. The risk of cardiovascular diseases concerns the atherosclerotic diseases, the increased risk of hypertension and heart failure, in particular with preserved ejection fraction, and atrial fibrillation. Therefore, the evaluation of cardiovascular risk is important in obese subjects. The evaluation is helped with cardiovascular risk scores (such as SCORE-2) and may be clarified by tools such as the calcium coronary score. The cardiovascular primary prevention is based on lifestyle recommendations (physical activity plus dietary advice, notably the Mediterranean diet), in particular in obese subjects, and on the correction of each risk factor in accordance with the guidelines.</div></div>","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":"60 5","pages":"Pages 310-315"},"PeriodicalIF":0.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145425643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Loi Duplomb : une mauvaise recette ?","authors":"Xavier Coumoul,&nbsp;Francelyne Marano,&nbsp;Sylvie Bortoli","doi":"10.1016/j.cnd.2025.09.001","DOIUrl":"10.1016/j.cnd.2025.09.001","url":null,"abstract":"","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":"60 5","pages":"Pages 259-262"},"PeriodicalIF":0.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145425747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Alimentation étudiante : de l’état des lieux à la co-construction d’un outil participatif « Fresque de l’Alimentation Étudiante »","authors":"Alice Bellicha ,&nbsp;Henri Dehove ,&nbsp;Hélène Charreire ,&nbsp;Hajar El Karmouni ,&nbsp;Lucile Marty ,&nbsp;Aurélie Maurice ,&nbsp;Caroline Méjean ,&nbsp;Sandrine Péneau","doi":"10.1016/j.cnd.2025.05.004","DOIUrl":"10.1016/j.cnd.2025.05.004","url":null,"abstract":"<div><div>La population étudiante, bien que présentant une diversité de comportements alimentaires, tend à adopter des habitudes peu favorables à la santé et peu durables. Les établissements d’enseignement supérieur offrent un cadre privilégié pour sensibiliser de nombreux étudiants aux enjeux de leur alimentation, et ainsi les amener à adopter des comportements alimentaires plus sains et durables. Cet article propose une synthèse des connaissances sur l’alimentation étudiante en France et ses principaux déterminants individuels, interpersonnels et environnementaux/politiques. Cet état de l’art a facilité la conception et orienté le contenu de la Fresque de l’Alimentation Étudiante, un atelier collectif et participatif conçu avec et pour les étudiants. Cet atelier vise à susciter une réflexion collective sur les leviers d’action individuels et collectifs permettant d’améliorer les pratiques alimentaires des étudiants. Facilement déployable à grande échelle, la Fresque de l’Alimentation Étudiante constitue un outil accessible pour sensibiliser aux enjeux de l’alimentation, en mobilisant aussi bien les étudiants que les associations et le personnel des établissements d’enseignement supérieur.</div></div><div><div>The student population, despite displaying a diversity of eating behaviors, tends to adopt unhealthy and non-sustainable dietary habits. Higher education institutions constitute a strategic environment to raise awareness of dietary challenges among large cohorts of students, thereby encouraging them to adopt healthier and more sustainable eating behaviors. This article provides a synthesis of current knowledge on student nutrition in France and its main determinants at the individual, interpersonal, and environmental/policy level. This state of the art facilitated the design and guided the content of the <em>Student diet fresk</em>, a collective and interactive workshop created with and for students. This workshop fosters collective reflection on both individual and collective levers for improving student eating practices. Easily scalable, the <em>Student diet fresk</em> serves as an accessible tool for raising awareness of food-related issues, engaging students, associations, and higher education institution staff alike.</div></div>","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":"60 5","pages":"Pages 284-297"},"PeriodicalIF":0.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145425642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Facteurs de risque d’origine nutritionnelle du diabète de type 2 – apport de la cohorte française NutriNet-Santé aux connaissances scientifiques","authors":"Pauline Duquenne ,&nbsp;Léopold K. Fezeu ,&nbsp;Laurent Bourhis ,&nbsp;Paola Yvroud ,&nbsp;Bernard Srour ,&nbsp;Emmanuelle Kesse-Guyot ,&nbsp;Chantal Julia ,&nbsp;Julia Baudry ,&nbsp;Emmanuel Cosson ,&nbsp;Sopio Tatulashvili ,&nbsp;Pilar Galan ,&nbsp;Serge Hercberg ,&nbsp;Mathilde Touvier ,&nbsp;Valentina A. Andreeva","doi":"10.1016/j.cnd.2024.09.004","DOIUrl":"10.1016/j.cnd.2024.09.004","url":null,"abstract":"<div><div>Compte tenu de l’augmentation de la prévalence du diabète de type 2 (DT2) dans le monde, il est important de mieux comprendre ses facteurs de risque et de protection, afin d’orienter les futures politiques de prévention et de prise en charge. Les études observationnelles à grande échelle sont utiles à cet égard. L’étude NutriNet-Santé est une cohorte prospective française en ligne, lancée en 2009, ayant permis la publication de 12 articles originaux portant sur les facteurs de risque du DT2. Parmi ces 12 études, 11 sont prospectives (suivi moyen : 4 à 9 ans) sur des échantillons de 33 256 à 107 377 participants. La consommation d’aliments ultra-transformés, l’exposition à certains mélanges de pesticides ou une première prise alimentaire tardive ont été associées à un risque plus élevé de DT2. Au contraire, une plus forte adéquation aux recommandations nutritionnelles françaises ou une consommation importante d’aliments issus de l’agriculture biologique étaient associées à un risque plus faible de DT2. D’autres études en relation avec le DT2 sont en cours dans la cohorte NutriNet-Santé, portant sur l’adhésion à des régimes durables, l’exposition à certains additifs et contaminants liés à la transformation des aliments, ou les troubles de santé mentale.</div></div><div><div>Given the increasing prevalence of type 2 diabetes (T2D) worldwide, it is important to better understand its risk and protective factors in order to guide future prevention and disease management policies. Observational studies on a large scale provide valuable information in this regard. The NutriNet-Santé study is a French prospective online cohort, launched in 2009. Since then, 12 original articles focused on T2D have been published. Of those studies, 11 used a prospective design (mean follow-up: 4 to 9 years), analyzing risk or protective factors for T2D related to dietary intake, with samples ranging from 33,256 to 107,377 participants. Consumption of ultra-processed foods, exposure to certain pesticide mixtures or the late timing of the first food intake were associated with a higher risk of T2D. On the other hand, greater adherence to French dietary guidelines and higher consumption of organic food were associated with a lower risk of T2D. Other studies in relation to T2D are currently underway in the NutriNet-Santé cohort, focusing on adherence to sustainable diets, exposure to certain additives and contaminants linked to food processing, and mental health disorders.</div></div>","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":"60 3","pages":"Pages 164-175"},"PeriodicalIF":0.3,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How to conciliate nutritional and environmental targets of adult diet in France while halving current meat consumption?","authors":"Nicole Darmon ,&nbsp;Romane Poinsot ,&nbsp;Florent Vieux ,&nbsp;Isabelle Niot ,&nbsp;Aurélie Wilfart ,&nbsp;Jacques Delarue ,&nbsp;Béatrice Morio ,&nbsp;Benoit Granier ,&nbsp;Rozenn Gazan","doi":"10.1016/j.cnd.2024.11.001","DOIUrl":"10.1016/j.cnd.2024.11.001","url":null,"abstract":"<div><div>To contribute to the ecological transition, several scenarios recommend reducing by 50% or more the current meat consumption in France. The aim of the present study was to identify which minimum dietary changes would be necessary, in addition to halving meat consumption (including poultry and deli meat), to reduce the carbon impact of diet (CI-d) without worsening other environmental impacts, while satisfying a set of nutrient intake recommendations (nutritional adequacy). Based on the average consumption of adults from the INCA3 survey, 10 diets were modeled under different assumptions. The results show that it is possible to achieve nutritional adequacy with 2 times less meat than today (62<!--> <!-->g/d vs. 124<!--> <!-->g/d), without supplements or fortified foods, while significantly reducing CI-d (by up to 50%). The modeled diet that was the closest to current consumption, which had CI-d reduced by 35%, contained meat (excluding deli meat), fish or eggs around 1 time per day, 3 dairy products per day, an abundance of minimally processed and unrefined plant-based foods (70% of solid weight, including 65<!--> <!-->g/d of pulses and 30<!--> <!-->g/d of nuts), 2.5 times fewer fatty, sweet and/or salty products. Such a diet, that conciliates nutritional and environmental targets, would also cost less (10% cost reduction).</div></div>","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":"60 3","pages":"Pages e1-e11"},"PeriodicalIF":0.3,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Altérations gustatives et salivaires chez des patients atteints de cancer des voies aérodigestives supérieures : étude longitudinale prospective","authors":"Guillaume Buiret ,&nbsp;Thierry Thomas-Danguin ,&nbsp;Hélène Brignot ,&nbsp;Gilles Feron","doi":"10.1016/j.cnd.2025.03.001","DOIUrl":"10.1016/j.cnd.2025.03.001","url":null,"abstract":"&lt;div&gt;&lt;h3&gt;Objectifs&lt;/h3&gt;&lt;div&gt;Décrire l’évolution temporelle et topographique des changements gustatifs et salivaires avant, pendant et après le traitement d’un carcinome des voies aérodigestives supérieures (CVADS) afin de mieux informer les patients sur les troubles sensoriels à venir au cours de leur parcours de vie et imaginer des conseils culinaires personnalisés.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Méthode&lt;/h3&gt;&lt;div&gt;Un suivi longitudinal était réalisé chez 44 patients diagnostiqués avec un CVADS. Il consistait en des tests sensoriels supraliminaires de reconnaissance et d’intensité sur différentes localisations sur la langue, des questionnaires et des prélèvements salivaires avant, pendant et lors du suivi trimestriel jusqu’à un an après le traitement.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Résultats&lt;/h3&gt;&lt;div&gt;Les altérations gustatives autodéclarées et psychophysiques étaient déjà présentes avant le traitement chez certains patients, se détérioraient significativement dans le temps et puis s’amélioraient tout en persistant au moment de l’arrêt du suivi. L’atteinte était significativement plus prononcée à la base de la langue qu’à la pointe. De plus, un lien entre l’atteinte gustative subjective et le type de traitement du CVADS (plus fréquente en cas de radiothérapie ou radiochimiothérapie) était mis en évidence (&lt;em&gt;p&lt;/em&gt; &lt;!--&gt;=&lt;!--&gt; &lt;!--&gt;0,0360). Enfin, un stress oxydatif salivaire était également présent en même temps que les modifications sensorielles.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Conclusion&lt;/h3&gt;&lt;div&gt;Cette étude soulignait la fréquence et l’importance des altérations gustatives chez les patients atteints de CVADS. Elle apporte des informations nécessaires pour mieux informer les patients avant leur traitement et servir de base à des solutions culinaires industrielles ou domestiques.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Objectives&lt;/h3&gt;&lt;div&gt;To model the temporal and topographical evolution of gustatory and salivary changes before, during and after treatment for Head and Neck Cancer (HNC), in order to better inform patients about future sensory disorders during their life course, and to devise personalized culinary advice.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Method&lt;/h3&gt;&lt;div&gt;A prospective, longitudinal follow-up was carried out on 44 patients diagnosed with HNC. It consisted of suprathreshold recognition and intensity taste tests on different locations on the tongue, questionnaires and saliva sampling before, during and at quarterly follow-up up to one year after treatment.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Results&lt;/h3&gt;&lt;div&gt;Subjective and objective taste alterations were already present before treatment in some patients, deteriorated significantly over time and then improved but persisted when follow-up was discontinued. Impairment was significantly more pronounced at the base of the tongue than at the tip. In addition, a link between subjective taste impairment and the type of HNC treatment (more frequent in the case of radiotherapy or radiochemotherapy) was demonstrated (&lt;em&gt;P&lt;/em&gt; &lt;!--&gt;=&lt;!--&gt; &lt;!--&gt;0.0360). Finally, salivary oxid","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":"60 3","pages":"Pages 183-192"},"PeriodicalIF":0.3,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}