Date

10 Jun 2021

Time

13 h 00 min - 17 h 00 min

Food today and tomorrow chapter II

Chapter II: Nutrition and diseases

Cycle of debates supported by the chef Olivier Roellinger

In creating its Foundation, the French Academy of Medicine wished to place at the service of society as a whole its unique ability to bring together, on essential health and social issues and around the best French and international experts, all stakeholders, political, medical, scientific, economic and associative. To fulfil its mission, the Foundation of the French Academy of Medicine (FAM) has chosen to organise debates based on excellent scientific publications or communications, open to the general public (associations, NGOs, companies, patients) and the media and directly relayed to the public authorities, in particular parliamentarians. In addition to their level, these debates are distinguished from other events of the same type by the benefit of the institutional status and the guarantees of credibility and ethics that are recognised at the National Academy of Medicine.

After a first cycle of debates on “Society & Ageing”, and a second cycle in progress on the “Exposome”, the first debate of which dealt with “Health risks linked to chemical pollutants”, the FAM continues its cycle on “Food today and tomorrow”. This cycle of debates has been developed by Professors Catherine Buffet and Gabriel Perlemuter. Both are members of the commission “Digestive system – Food – Nutrition – Metabolic diseases” of the French National Academy of Medicine. The famous Breton chef Olivier Roellinger has accepted to sponsor this cycle and Alain Kruger (journalist, creator and producer of the programme “On ne parle pas la bouche pleine” at France Culture) has honoured us with the honour of leading it. The reflections raised by food are multiple and concern the health of all populations with a paradoxical situation since, according to the United Nations Organisation, in 2018, more than 113 million people in 53 countries were on the verge of famine while more than 2 billion people in the world were overweight. Obesity and undernutrition are two phenomena of malnutrition that now go hand in hand and are linked to poor nutrition.

Chapter II: Nutrition and diseases

Following its first debate, the FAM sought to establish the definition of “eating well,” defined by the quality and quantity of food.

Now it wishes to address three aspects:

• Food as a source of disease
• Eating well in the event of illness
• Individual susceptibility to diet

Program


Moderation by Alain Kruger, journalist, creator and producer of the program “On ne parle pas la bouche pleine” (France Culture).

14:00 Welcoming remarks
Alain Kruger, Pr Bernard Charpentier (President of the French National Academy of Medicine), Olivier Bohuon (President of the FAM)

14:15 Word of the sponsor
Olivier Roellinger (Chef, patron of the cycle)

14:20 Introduction
Pr Gabriel Perlemuter (hepato-gastroenterologist, nutritionist), Pr Catherine Buffet (hepato-gastroenterologist)

I – Food and diseases

14:30 Introduction, “Food and diseases, epidemiological aspects
Dr Marie-Christine Boutron (exposome, heredity, nutritionist, epidemiologist)

a) Overweight – obesity and toxicity

14:45 The weight of genes in obesity
Dr Philippe Froguel (academician, diabetologist)

14:55 The patient’s point of view
Anne-Sophie Joly (President of the French National Collective of Obese Associations)

15:05 Obesity in children, difference in metabolism
Pr Patrick Tounian (Head of the department of pediatric nutrition and gastroenterology, Trousseau Hospital) 

15:15 Celiac disease and gluten hypersensitivity
Pr Georgia Malamut (gastroenterologist and hepatologist, Cochin Hospital) 

15:25 French association of gluten intolerant people

15:35 Peppers in the food
Olivier Roellinger

b) Psychological sources

15:40 Psychiatric aspects of eating disorders
Pr Philippe Jeammet (paedospychiatrist, professor of child and adolescent psychiatry, Paris V) 

15:50 Discussion with the audience

A word from Olivier Roellinger

BREAK

II – Can food prevent pathologies or strengthen the body?

a) Diseases that can be prevented by food

16:15 Chronic inflammatory bowel diseases and diet (inflammatory colitis, Crohn’s disease, NASH)
Pr Francisca Joly (gastroenterologist, IBD & Nutritional Assistance, Beaujon Hospital)

16:25 About Crohn’s disease
Association Aupetit

16:35 Primary prevention of cancer and diet
Dr Bernard Srour (epidemiologist, coordinator, NACRe Network (National Network of Food and Cancer Research)) 

b) Early childhood nutrition: a capital for life

16:45 Nutrition in early childhood
Pr Olivier Goulet (Head of the Gastroenterology and Nutrition Department, Hôpital Necker-Enfants Malades) 

16:55 Discussion with the audience

A word from Olivier Roellinger

III – Individual susceptibility to food?

17:00 Introduction
Pr Gabriel Perlemuter

17:10 Links between obesity, diabetes and microbiota
Pr Karine Clement (endocrinologist at the Pitié Salpêtrière AP-HP hospital)

17:20 Genetic aspect and diet

17:30 Ketogenic diet and cancer
Pr Bruno Raynard (gastroenterologist, Institut Gustave Roussy)

17:40 Discussion with the audience

17:50 Conclusion
Alain Kruger and Olivier Roellinger

IMPORTANT: en raison de la situation sanitaire, le débat se déroulera exclusivement en visioconférence via Zoom. Une inscription au préalable est obligatoire afin de recevoir le lien. Une fois le formulaire rempli, vous recevrez le lien peu de temps avant l’événement.

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