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From:
Florent Vieux <[log in to unmask]>
Reply To:
Florent Vieux <[log in to unmask]>
Date:
Thu, 7 Mar 2019 09:05:18 +0000
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Dear Bridget,

we derived such data for France (see https://www.sciencedirect.com/science/article/pii/S030881461631932X ).

Professor Karine Clément and her PhD student Pierre Bel-Lassen can contact directly us to check if the data we collected fit with their needs.

Regards,

Florent
[https://ars.els-cdn.com/content/image/1-s2.0-S0308814617X00150-cov150h.gif]<https://www.sciencedirect.com/science/article/pii/S030881461631932X>

A methodology to compile food metrics related to diet sustainability into a single food database: Application to the French case - ScienceDirect - ScienceDirect.com | Science, health and medical journals, full text articles and books.<https://www.sciencedirect.com/science/article/pii/S030881461631932X>
Fig. 1 outlines the methodology proposed to compile food metrics required to estimate the indicators of diet sustainability into a single food database entitled ‘SUStable’. This methodology is composed of four main sections (A. Data collection, B. ‘SUStable’ food list definition, C. Data compilation and D. ‘SUStable’ completion).
www.sciencedirect.com



________________________________
Florent Vieux, PhD
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MS-Nutrition

________________________________
De : Food Composition Discussion Group <[log in to unmask]> de la part de HOLMES Bridget <[log in to unmask]>
Envoyé : jeudi 7 mars 2019 09:28
À : [log in to unmask]
Objet : Request for information on protein digestibility coefficients


Dear all,

I am writing to you on behalf of Professor Karine Clément and her PhD student Pierre Bel-Lassen (in cc of this email) with a request for information. They would really appreciate your help and advice on the query below.

Thank you very much in advance.

Kind regards,

Bridget



*************************************************

Dear all,

We are a French academic nutrition research team and were wondering if you could help us on a specific question regarding protein digestibility.

Our main field of research is the interaction between the gut microbiome and the host in metabolic diseases such as obesity and type 2 diabetes.

One of our focus is the effects of protein intake on gut microbiota composition and function in humans.



At the moment, we are working on data obtained from a European cohort (MetaCardis cohort, FP7, over 2000 subjects) with cardiometabolic diseases.

For these subjects with have food data obtained from Food Frequency Questionnaires and microbiota sequencing data. We are investigating in these the effects of protein intake from different sources on the gut microbiome.

However, since most of the protein from diet is absorbed before reaching the colon microbiome we would like to take into account in our analysis protein digestibility coefficients.

We read with much interest the FAO consultation on “Dietary protein quality evaluation in human nutrition: Recommendations and implications”, and your recommendations towards protein digestibility scores.



We are reaching out to you to ask if you are aware of any existing food composition database with protein digestibility coefficients attached to each food component?



We would really appreciate your help on this matter and are of course ready to answer any questions you may have regarding this academic project.



Best regards,



Prof. Karine Clément MD, PhD

Sorbonne University, INSERM UMRS  NutriOmics, Faculty of medicine, Room 637, 6th floor

APHP, Nutrition dept., ICAN, Pitié-Salpêtrière Hospital, IE3M building

91 boulevard de l’Hôpital

75013, Paris, France

Tel 33 (0) 1 42 17 79 28/19 (hospital)

https://nutriomique.org<https://nutriomique.org/>





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