Anthony Fardet

Summary

Affiliation: Institut National de la Recherche Agronomique
Country: France

Publications

  1. doi request reprint Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods
    Anthony Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000 Clermont Ferrand and Clermont University, University of Auvergne, Human Nutrition Unit, BP 10448, F 63000 Clermont Ferrand, France
    Food Funct 7:2338-46. 2016
  2. pmc From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms
    Anthony Fardet
    Unit of Human Nutrition, Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, French National Institute for Agricultural Research and 38 Clermont University, F 63000 Clermont Ferrand, France
    Healthcare (Basel) 3:1054-63. 2015
  3. doi request reprint The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles
    Anthony Fardet
    INRA, JRU 1019, UNH, CRNH Auvergne, F 63000 Clermont Ferrand and Université de Clermont, Universite d Auvergne, Unite de Nutrition Humaine, BP 10448, F 63000 Clermont Ferrand, France
    Food Funct . 2017
  4. doi request reprint Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?
    Anthony Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000 Clermont Ferrand and Clermont Université, Universite d Auvergne, Unite de Nutrition Humaine, BP 10448, F 63000 Clermont Ferrand, France Electronic address
    Med Hypotheses 85:934-9. 2015
  5. pmc Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing
    Anthony Fardet
    National Institute for Agricultural Research INRA, Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, Clermont Ferrand, France University of Auvergne, Unit of Human Nutrition, Clermont Ferrand, France
    Adv Nutr 6:629-38. 2015
  6. pmc Toward a new philosophy of preventive nutrition: from a reductionist to a holistic paradigm to improve nutritional recommendations
    Anthony Fardet
    Department of Human Nutrition, INRA, UMR 1019, UNH, CRNH Auvergne, Clermont Ferrand, France and Clermont Université, Universite d Auvergne, Unite de Nutrition Humaine, Clermont Ferrand, France
    Adv Nutr 5:430-46. 2014
  7. doi request reprint A shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects
    Anthony Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000 Clermont Ferrand and Clermont Université, Universite d Auvergne, Unite de Nutrition Humaine, BP 10448, F 63000 Clermont Ferrand, France
    Food Funct 6:363-82. 2015
  8. doi request reprint The search for a new paradigm to study micronutrient and phytochemical bioavailability: from reductionism to holism
    A Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000 Clermont Ferrand, France Clermont Université, Universite d Auvergne, Unite de Nutrition Humaine, BP 10448, F 63000 Clermont Ferrand, France Electronic address
    Med Hypotheses 82:181-6. 2014
  9. doi request reprint Plant-based foods as a source of lipotropes for human nutrition: a survey of in vivo studies
    Anthony Fardet
    INRA, UMR 1019 Nutrition Humaine, F 63122, Saint Genes Champanelle, France
    Crit Rev Food Sci Nutr 53:535-90. 2013
  10. doi request reprint New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
    Anthony Fardet
    INRA, UMR 1019 Nutrition Humaine, F 63122 Saint Genes Champanelle, France
    Nutr Res Rev 23:65-134. 2010

Collaborators

Detail Information

Publications15

  1. doi request reprint Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods
    Anthony Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000 Clermont Ferrand and Clermont University, University of Auvergne, Human Nutrition Unit, BP 10448, F 63000 Clermont Ferrand, France
    Food Funct 7:2338-46. 2016
    ..The study suggests that complex, natural, minimally and/or processed foods should be encouraged for consumption rather than highly unstructured and ultra-processed foods when choosing weakly hyperglycemic and satiating foods. ..
  2. pmc From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms
    Anthony Fardet
    Unit of Human Nutrition, Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, French National Institute for Agricultural Research and 38 Clermont University, F 63000 Clermont Ferrand, France
    Healthcare (Basel) 3:1054-63. 2015
    ..These new paradigms should help define a more ethical preventive nutrition for humans to improve public recommendations while preserving the environment. ..
  3. doi request reprint The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles
    Anthony Fardet
    INRA, JRU 1019, UNH, CRNH Auvergne, F 63000 Clermont Ferrand and Université de Clermont, Universite d Auvergne, Unite de Nutrition Humaine, BP 10448, F 63000 Clermont Ferrand, France
    Food Funct . 2017
    ....
  4. doi request reprint Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?
    Anthony Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000 Clermont Ferrand and Clermont Université, Universite d Auvergne, Unite de Nutrition Humaine, BP 10448, F 63000 Clermont Ferrand, France Electronic address
    Med Hypotheses 85:934-9. 2015
    ..Finally, some research tracks are proposed, notably the comparison of NCWGS prevalence in populations consuming ultra-versus minimally-processed cereal-based foods. ..
  5. pmc Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing
    Anthony Fardet
    National Institute for Agricultural Research INRA, Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, Clermont Ferrand, France University of Auvergne, Unit of Human Nutrition, Clermont Ferrand, France
    Adv Nutr 6:629-38. 2015
    ....
  6. pmc Toward a new philosophy of preventive nutrition: from a reductionist to a holistic paradigm to improve nutritional recommendations
    Anthony Fardet
    Department of Human Nutrition, INRA, UMR 1019, UNH, CRNH Auvergne, Clermont Ferrand, France and Clermont Université, Universite d Auvergne, Unite de Nutrition Humaine, Clermont Ferrand, France
    Adv Nutr 5:430-46. 2014
    ..Preventive human nutrition can no longer be considered as "pharmacology" or foods as "drugs." ..
  7. doi request reprint A shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects
    Anthony Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000 Clermont Ferrand and Clermont Université, Universite d Auvergne, Unite de Nutrition Humaine, BP 10448, F 63000 Clermont Ferrand, France
    Food Funct 6:363-82. 2015
    ....
  8. doi request reprint The search for a new paradigm to study micronutrient and phytochemical bioavailability: from reductionism to holism
    A Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000 Clermont Ferrand, France Clermont Université, Universite d Auvergne, Unite de Nutrition Humaine, BP 10448, F 63000 Clermont Ferrand, France Electronic address
    Med Hypotheses 82:181-6. 2014
    ..This paper aims to hypothesize for such a paradigm shift in this topic and to lay new foundations for research in MaP bioavailability. ..
  9. doi request reprint Plant-based foods as a source of lipotropes for human nutrition: a survey of in vivo studies
    Anthony Fardet
    INRA, UMR 1019 Nutrition Humaine, F 63122, Saint Genes Champanelle, France
    Crit Rev Food Sci Nutr 53:535-90. 2013
    ..Supplemental materials are available for this article. Go to the publisher's online edition of Critical Reviews in Food Science and Nutrition® to view the free supplemental file...
  10. doi request reprint New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
    Anthony Fardet
    INRA, UMR 1019 Nutrition Humaine, F 63122 Saint Genes Champanelle, France
    Nutr Res Rev 23:65-134. 2010
    ..Finally, benefits of nutrigenomics to study complex physiological effects of the 'whole-grain package', and the most promising ways for improving the nutritional quality of cereal products are discussed...
  11. ncbi request reprint Metabolomics provide new insight on the metabolism of dietary phytochemicals in rats
    Anthony Fardet
    Unite de Nutrition Humaine, Institut National de la Recherche Agronomique, Centre de Recherche de Clermont Ferrand Theix, F 63122 St Genes Champanelle, France
    J Nutr 138:1282-7. 2008
    ..This study shows that metabolomics allows the identification of new metabolites of phytochemicals and can be used to distinguish individuals fed different phytochemical-containing foods...
  12. ncbi request reprint Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects
    Delphine Lioger
    INRA, Centre Clermont Ferrand Theix, UMR1019, Unité Nutrition Humaine, University of Clermont Ferrand 1, UFR Medecine, UMR101, F 63000 Clermont Ferrand, France
    J Am Coll Nutr 28:30-6. 2009
    ....
  13. ncbi request reprint Wheat germ supplementation of a low vitamin E diet in rats affords effective antioxidant protection in tissues
    Fanny Leenhardt
    INRA Clermont Theix, Unite de Nutrition Humaine, F 63122 St Genes Champanelle, France
    J Am Coll Nutr 27:222-8. 2008
    ..Oxidative stress is implicated in the etiology of many diseases, but most of clinical trials failed to demonstrate beneficial effects of antioxidant supplementation...
  14. doi request reprint Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods
    Anthony Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000, Clermont Ferrand, France
    Food Funct 2:483-504. 2011
    ..Results of this study also showed that the LC is quite a relevant index to estimate effect of processing on lipotropic potential of PBF...
  15. doi request reprint A liquid chromatography-quadrupole time-of-flight (LC-QTOF)-based metabolomic approach reveals new metabolic effects of catechin in rats fed high-fat diets
    Anthony Fardet
    UMR 1019, Unite de Nutrition Humaine, INRA, Centre de Recherche de Clermont Ferrand Theix, F 63122 S Genès Champanelle, France
    J Proteome Res 7:2388-98. 2008
    ..After catechin supplementation, the excretion of nicotinic acid was fully restored to the level found in the rats fed the low-fat diet. The physiological significance of these metabolic changes is discussed...