Although food and nutrition have been studied for centuries, modern nutritional science is surprisingly young. The first vitamin was isolated and chemically defined in 1926, less than 100 years ago, ushering in a half century of discovery focused on single nutrient deficiency diseases. Research on the role of nutrition in complex non-communicable chronic diseases, such as cardiovascular disease, diabetes, obesity, and cancers, is even more recent, accelerating over the past two or three decades and especially after 2000.
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Dernières actus
- “La viande in vitro, une voie exploratoire controversée” 19 janvier 2021
- “Insectes comestibles : la science de l’évaluation des nouveaux aliments” 19 janvier 2021
- Lancement de la plateforme fraisetlocal.fr : des produits frais et des produits locaux, en vente directe près de chez soi 19 janvier 2021