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Results 1 - 20 of 35.


Environment - Agronomy / Food Science - 26.03.2024
A global map of how climate change is changing winegrowing regions
INRAE, Bordeaux Sciences Agro, CNRS, Université de Bordeaux and Université de Bourgogne have analysed trends to come in current and developing winegrowing regions around the world to adapt wine production to climate change. The results of the study, published in Nature Reviews Earth and Environment, show that some 90% of coastal and low-altitude regions in southern Europe and California may no longer be able produce good wine in economically sustainable conditions by the end of the century if global warming exceeds +2°C.

Environment - Agronomy / Food Science - 28.02.2024
Birds, collateral victims of agricultural intensification in Europe
Birds, collateral victims of agricultural intensification in Europe
The scientific community has been sounding the alarm over the effects of pesticide use on human health and the disappearance of numerous species in agricultural environments for half a century. As early as 1962, Rachel Carson's pioneering work predicted "silent springs" caused by the decline of birds, the collateral victims of pesticides via the poisoning of environments and the disappearance of insects.

Environment - Agronomy / Food Science - 20.02.2024
Impacts of the European Green Deal on the agrifood sector
Researchers at INRAE analysed the market and non-market impacts of the European Green Deal on the European agrifood system. Substantial positive impacts on the climate, the environment and public health require simultaneous action on agricultural production, food losses and waste, and eating patterns.

Agronomy / Food Science - Life Sciences - 07.02.2024
Back to the future: 2019’s extreme heatwave didn’t kill all grape varieties
As heatwaves intensify in France, we need to adapt our crops. A new study by INRAE and Institut Agro reveals the genome regions involved in tolerance to extreme temperatures in grapevines - thanks to an experiment using the exceptional canicular episode of June 2019. Results published on February 7 in New Phytologist.

Environment - Agronomy / Food Science - 09.01.2024
Biodiversity-friendly livestock farms: a source of inspiration for the future
Biodiversity-friendly livestock farms could be a real source of inspiration! Some positive news for the planet drawn from the conclusions of a study revealing how farm design and management can provide a window of opportunity for nature. Results published in the January 2024 issue of Agricultural Systems.

Environment - Agronomy / Food Science - 27.11.2023
Crop diversification: a key to agriculture that is less dependent on pesticides
A major breakthrough has been unveiled in Nature Communications, revealing the results of an in-depth study on the beneficial effect of temporal crop diversification in reducing pesticide use in France. These results, based on a detailed analysis of more than 14,000 observations, pave the way for an in-depth understanding of the links between temporal crop diversity and dependence on pesticides, be they fungicides, insecticides or herbicides.

Health - Agronomy / Food Science - 26.10.2023
Yeasts used in food production may have potential probiotic properties
Our microbiome is directly and indirectly linked to the development of a growing number of human pathologies. This is true for the bacterial component, but also for the population of microscopic fungi that make up the intestinal microbiome. However, most of the fungi in our diet come from the food industry (cheeses, bread, etc.

Environment - Agronomy / Food Science - 16.05.2023
Agricultural intensification is driving a decline in bird populations across Europe
Agricultural intensification is driving a decline in bird populations across Europe
  Bird populations across continental Europe have declined by 25% in 40 years, with this figure reaching nearly 60% for species found in agricultural environments. Intensive farming is the main source of pressure linked to declining bird populations. These findings come from the largest and most comprehensive bird study to date in Europe.

Life Sciences - Agronomy / Food Science - 08.02.2023
Discovery of a protein’s key role in plant metabolism
Publication of the RDP in the journal The Plant Cell on February 8, 2023. Press realease of the INRAE on February 8, 2023. Nitrogen is an essential element for plant growth and therefore agricultural production. Understanding how plants assimilate nitrogen is essential for developing sustainable agriculture using less fertiliser.

Health - Agronomy / Food Science - 17.01.2023
Dietary Exposure to Nitrites Associated with Increased Type 2 Diabetes Risk
In addition to their role in food preservation, nitrites and nitrates give a pink color to ham and other processed meat products. © Adobe Stock More than 15,000 packaged products on the French market currently contain nitrites or nitrates. Although commonly used to ensure better preservation of processed meats (ham, sausages, etc.), the safety of these food additives is the subject of debate.

Health - Agronomy / Food Science - 16.01.2023
Protecting the microbiota from the harmful effects of food additives with a bacterium
Protecting the microbiota from the harmful effects of food additives with a bacterium
Emulsifiers are food additives used to improve the texture and extend the shelf life of foods. They are found in many processed foods (ice creams, packaged cakes, sauces..), although their harmful effects on intestinal balance have been demonstrated. In a new study, scientists from Inserm, CNRS and Université Paris Cité at the Cochin Institute in Paris aimed to counteract the deleterious effects induced by the consumption of emulsifiers by fortifying the intestinal epithelium via its repopulation by a bacterium naturally present in the intestine: Akkermansia muciniphila .

Health - Agronomy / Food Science - 08.09.2022
Artificial Sweeteners: Possible Link to Increased Cardiovascular Disease Risk
Artificial Sweeteners: Possible Link to Increased Cardiovascular Disease Risk
Cardiovascular diseases are the leading cause of death worldwide. Identifying the risk factors associated with these diseases in order to better prevent them represents a real public health challenge. A group of researchers from Inserm, INRAE, Cnam and Université Sorbonne Paris Nord within the Nutritional epidemiology research team (Eren) studied the health impacts of artificial sweetener consumption.

Agronomy / Food Science - Life Sciences - 06.05.2022
The origin of domestic sheep finally elucidated
Publication of the IGFL in the journal Animal genetics on March 14, 2022. CNRS-INEE communication on May 3, 2022. We investigated the controversial origin of domestic sheep ( Ovis aries ) using large samples of contemporary and ancient domestic individuals and their closest wild relatives: the Asiatic mouflon ( Ovis gmelini ), the urial ( Ovis vignei ) and the argali ( Ovis ammon ).

Health - Agronomy / Food Science - 24.03.2022
Artificial Sweeteners: Possible Link to Increased Cancer Risk
Artificial Sweeteners: Possible Link to Increased Cancer Risk
Artificial sweeteners are used to reduce the amounts of added sugar in foods and beverages, thereby maintaining sweetness without the extra calories. These products, such as diet sodas, yoghurts and sweetener tablets for drinks, are consumed by millions of people daily. However, the safety of these additives is the subject of debate.

Environment - Agronomy / Food Science - 15.11.2019
Weed diversity mitigates crop yield losses
Weed diversity mitigates crop yield losses
Scientists from Inra and the Scuola Superiore Sant'Anna (Italy) have shown that not all weed communities (spontaneous vegetation) generate crop yield losses, even in unweeded conditions, and that high weed diversity is associated to a reduced risk of important crop yield losses. Published in Nature Sustainability , these results provide new grounds for sustainable weed management.

Life Sciences - Agronomy / Food Science - 03.09.2019
The genome of the pea assembled for the first time
The genome of the pea assembled for the first time
An international team * led by researchers from INRA and CEA managed to assemble the first sequence of the pea genome. This study, published on September 2, 2019 , will, in addition to increasing knowledge of this genome compared to that of other legumes, help to improve traits of interest for peas, such as disease resistance, regularity of yield and nutritional value.

Health - Agronomy / Food Science - 12.06.2019
The natural lipids in buttermilk could contribute to reducing cardiovascular risk in vulnerable populations
A French consortium led by INRA, in collaboration with INSERM, the Universities of Lyon and Clermont Auvergne, Lyon Civil Hospitals and the Human Nutrition Research Centres (CRNH) of Rhône-Alpes and Auvergne, have now demonstrated that consuming certain lipids present naturally in dairy products (called "polar lipids") could reduce the cardiovascular risk in overweight postmenopausal women by lowering their blood levels of LDL-cholesterol ("bad" cholesterol) and triglycerides.

Health - Agronomy / Food Science - 05.06.2019
Consumption of ultra-processed food and risk of cardiovascular disease
Consumption of ultra-processed food and risk of cardiovascular disease
In an article published May 30, 2019 in the British Medical Journal , researchers from Inserm, Inra, Université Paris 13 and Cnam in the Nutritional Epidemiology Research Team (EREN) report an increased risk of cardiovascular disease in consumers of ultra-processed foods in the NutriNet-Santé cohort.

Life Sciences - Agronomy / Food Science - 10.01.2019
Crop plants could now reproduce clonally through seeds
Crop plants could now reproduce clonally through seeds
Grown throughout the world, F1 hybrid crop varieties have highly desirable traits. However, they remain expensive to produce. This situation may be about to change. By modifying the expression of certain genes, INRA researchers have created hybrid rice plants whose seeds give rise to offspring that are identical to the mother plant.

Health - Agronomy / Food Science - 17.12.2018
A diet rich in cheese in early childhood may protect against allergies
A diet rich in cheese in early childhood may protect against allergies
A study conducted by the University Hospital of Besançon and INRA shows the protective effect of high cheese consumption from a very young age. For the first time, a link has been established between cheese consumption and the probability of developing food or skin allergic diseases, regardless of the consumption of various other foods (vegetables or fruits, cereals, bread, meat, cake and yogurt) and living conditions in a farm environment (presence and diversity of farm animals).