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Sweeteners: RECENT RECOMMENDATIONS FOR HEALTH. Intense sweeteners are compounds with a higher sweetening power than sugar. Their use has grown in industrial products and at home to reduce sugar intake, which is associated to health risks. In France, acesulfame K, aspartame, sucralose and Stevia are the most consumed sweeteners, included in table-top sweetener, sweets and chewing-gums, or diet beverages and dairy products. Their impact on health is still unclear. If some short-term benefits, as regards weight management for instance, have been observed, uncertainties remain regarding long-term effects, with studies reporting increased risks for several chronic diseases (cancer, cardiovascular diseases, diabetes). Hence, the World Health Organization recommends not to use them with objective to control weight or reduce chronic disease risk. Instead, efforts should be made to reduce the consumption of sugary products (with sugar or sweeteners) and to improve the nutritional quality of the diet., Competing Interests: Les auteurs déclarent n’avoir aucun lien d’intérêts.

DEBUNKING FAKE NEWS ABOUT NUTRI-SCORE The Nutri-Score is a front-of-pack nutrition label (FoPNL) officially adopted in France to be affixed on food packaging. It is intended to allow to easily compare the nutritional quality of foods and help consumers to orient their choices towards better nutritional quality alternatives. It is a sciencebased public health tool. But the agri-food lobbies are opposed to its deployment and they spread out many fake news aimed at discrediting Nutri-Score. These fake news are sometimes taken up by people in good faith who do not know enough about the issue FoPNL or by certain actors defending economic or sometimes ideological interests. This article aims to debunk some of these fake news widely relayed by lobbies., Competing Interests: Les auteurs déclarent n’avoir aucun lien d’intérêts.

Ultra-processed food : from research to guidelinesduring the past decades, food systems have shifted towards an important increase in the degree of food processing and formulation. Ultra-processed foods are products that have undergone complex processing techniques ( physical, chemical, or biological ), having a possible Impact on food matrix, and often contain cosmetic food additives (emulsifiers, sweeteners, coloring agents…) and industrial substances derived from foods (maltodextrin, hydrogenated oils, modified starches…). Several characteristics of ultra-processed foods have triggered the scientific community to investigate their potential impact on long-term human health: a lower nutritional quality compared with unprocessed or minimally Processed foods, food additives for some of which possible adverse effects have been suggested in preclinical In vitro / in vivo studies, contaminants issued from processing techniques or packaging, and modifications in the food matrix and textures, leading to increased energy intake rate and overconsumption. Dozens of prospective Studies around the world have shown associations between the consumption of these products and higher risks of chronic diseases (e.g. Cancer, cardiovascular disease, type-2 diabetes, obesity) and mortality. Public health authorities in France and other countries now recommend limiting the consumption of these products. However, further research is needed to better understand the underlying mechanisms and pertinently guide regulating The use of certain substances and additives, and industrial reformulation processes., Competing Interests: Les auteurs déclarent n’avoir aucun lien d’intérêts.

"Nutri-score : results 3 years after its official adoption in franc Since its adoption 3 years ago, we have witnessed a strong dynamic of Nutri-Score both in France and in several European countries. Scientific work demonstrating its effectiveness has accumulated. More and more manufacturers and retailers are committed to displaying the Nutri-Score on their products, which is the subject of strong consumer support. A battle against powerful lobbies is underway at the level of the European Commission for it to be chosen in 2022 as the harmonised and mandatory nutritional logo for Europe. But right now, healthcare professionals, especially medical doctors, can use this tool as part of the nutritional care of their patients to help them improve the nutritional quality of their food choices at the point of purchase.", Competing Interests: "Les auteurs déclarent n’avoir aucun lien d’intérêts."

Competing Interests: Les auteurs déclarent n’avoir aucun lien d’intérêts.

Su.vi.max and nutrinet-santé: lessons from large cohorts. This paper presents two epidemiologic studies in the field of nutrition, implemented in France for the last decades: an intervention trial (SU.VI.MAX) and a web-based prospective cohort study (NutriNet-Santé). The SU.VI.MAX study, a randomised, double-blind, placebo-controlled primary prevention trial, has shown that 7.5 years daily low-dose antioxidant supplementation (vitamins and minerals) lowered the total cancer incidence in men only, not in women. This may be explained by a lower baseline status of certain antioxidants (measured by blood concentration) in men compared to women. Finally, the effect of antioxidant supplementation on the incidence of cancer could depend on baseline antioxidant status (which differs from gender and/or nutritional status) and the health status of subjects (healthy vs cancer high-risk subjects). The NutriNet-Santé cohort is a web-based prospective cohort study launched in 2009 aiming to investigate the relationship between nutrition (nutrients, foods, dietary patterns, physical activity) and health outcomes; and to examine the determinants of dietary patterns and nutritional status (sociological, economic, cultural, biological, cognitive, perceptions, preferences, etc.)., Competing Interests: Les auteurs déclarent n’avoir aucun lien d’intérêts.

Competing Interests: Les auteurs déclarent n’avoir aucun lien d’intérêts.

The agricultural and food professions are those that touch agriculture, but also the restoration, the kitchens, and the employees of slaughterhouses. Various occupational skin diseases touch these salaried employees or craftsmen: eczemas or contact hives with plants or meats and fleshes of animals and all chemical substances that are added: pesticides, food additives and various preservatives. Irritation contact dermatitis or real skin burns are observed with housekeeping products imposed by the sanitary norms, increasingly powerful, but as increasingly caustic. Infectious illnesses transmitted from the animal to the man are sometimes observed especially among the breeders and employees of slaughterhouses.