Mélanie Deschasaux
Biographic Data
| ID | 5459291 |
|---|---|
| NAME | Mélanie Deschasaux |
| GIVEN NAMES | Mélanie |
| FAMILY NAME | Deschasaux |
| SIGNATURE | DESCHASAUX M |
| AFFILIATIONS | Inserm |
| ORCID | 0000-0002-3359-420X |
| VERIFIED | Yes |
| TOTAL WORKS | 11 |
| TOTAL CITATIONS | 3 |
| AUTHOR COUNT | 11 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 1 |
How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France
BACKGROUND: Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally. OBJECTIVES: The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutriti…
Changes in household use of disinfectant and cleaning products during the first lockdown period in France
The frequency and duration of weekly use of HDCPs has significantly increased since the pandemic. As the use of HDCPs is associated with health issues, further studies are now needed to evaluate the potential health impacts of these changes
Complementarity between the updated version of the front-of-pack nutrition label Nutri-Score and the food-processing Nova classification
Objective: To compare the initial and the updated versions of the front-of-pack label Nutri-Score (related to the nutritional content) with the NOVA classification (related to the degree of food processing) at the food level. Design: Using the OpenFoodFacts database – 129,950 food products – we assessed the complementarity between the Nutri-Score (initial and updated) with the NOVA classification through a correspondence analysis. Contingency tab…
Ultra-processed food intake and eating disorders: Cross-sectional associations among French adults
Correlates of Changes in Physical Activity and Sedentary Behaviors during the Covid-19 Lockdown in France: The NutriNet-Santé Cohort Study
Changes in physical activity and sedentary behaviors are heterogenous for both genders during the lockdown
Resilience Is Associated with Less Eating Disorder Symptoms in the NutriNet-Santé Cohort Study
Resilience is a positive psychological trait associated with a lower risk of some physical and mental chronic diseases and could be an important protective factor against eating disorders (EDs). The aim of this study was to assess cross-sectional and longitudinal associations between resilience and ED in a large cohort of French adults. In 2017, a total of 25,000 adults from the NutriNet-Santé cohort completed the Brief Resilience Scale (BRS). ED…
Environmental impacts along the value chain from the consumption of ultra-processed foods
Association between positive psychological traits and changes in dietary behaviour related to first Covid-19 lockdown: A general population-based study
Positive psychological traits are associated with dietary behavior during the Covid-19 lockdown in a general population-based study
Ultra-processed food intake and risk of cardiovascular disease: Prospective cohort study (NutriNet-Santé)
Consumption of ultra-processed foods and cancer risk: Results from NutriNet-Santé prospective cohort
Consumption of ultra-processed foods and cancer risk: Results from NutriNet-Santé prospective cohort
Ultra-processed food intake and risk of cardiovascular disease: Prospective cohort study (NutriNet-Santé)
Ultra-processed food intake and eating disorders: Cross-sectional associations among French adults
Correlates of Changes in Physical Activity and Sedentary Behaviors during the Covid-19 Lockdown in France: The NutriNet-Santé Cohort Study
Changes in physical activity and sedentary behaviors are heterogenous for both genders during the lockdown
Resilience Is Associated with Less Eating Disorder Symptoms in the NutriNet-Santé Cohort Study
Resilience is a positive psychological trait associated with a lower risk of some physical and mental chronic diseases and could be an important protective factor against eating disorders (EDs). The aim of this study was to assess cross-sectional and longitudinal associations between resilience and ED in a large cohort of French adults. In 2017, a total of 25,000 adults from the NutriNet-Santé cohort completed the Brief Resilience Scale (BRS). ED…
Environmental impacts along the value chain from the consumption of ultra-processed foods
Association between positive psychological traits and changes in dietary behaviour related to first Covid-19 lockdown: A general population-based study
Positive psychological traits are associated with dietary behavior during the Covid-19 lockdown in a general population-based study
How far can reformulation participate in improving the nutritional quality of diets at population level? A modelling study using real food market data in France
BACKGROUND: Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally. OBJECTIVES: The aim was to estimate the impact on the French population nutrient intakes of industry-wide reformulation towards healthier products using the updated nutrient profiling system underpinning the front-of-pack nutriti…
Changes in household use of disinfectant and cleaning products during the first lockdown period in France
The frequency and duration of weekly use of HDCPs has significantly increased since the pandemic. As the use of HDCPs is associated with health issues, further studies are now needed to evaluate the potential health impacts of these changes
Complementarity between the updated version of the front-of-pack nutrition label Nutri-Score and the food-processing Nova classification
Objective: To compare the initial and the updated versions of the front-of-pack label Nutri-Score (related to the nutritional content) with the NOVA classification (related to the degree of food processing) at the food level. Design: Using the OpenFoodFacts database – 129,950 food products – we assessed the complementarity between the Nutri-Score (initial and updated) with the NOVA classification through a correspondence analysis. Contingency tab…
Medicine (11 works) · Environmental health (9 works) · Population (7 works) · Consumer Attitudes and Food Labeling (6 works) · Cohort (5 works) · Demography (5 works) · Cohort study (4 works) · COVID-19 and Mental Health (4 works) · Eating Disorders and Behaviors (4 works) · Internal Medicine (4 works)