{"id":3525,"date":"2022-07-13T14:05:58","date_gmt":"2022-07-13T14:05:58","guid":{"rendered":"https:\/\/cdhf.staging.not4prod.com\/?p=3525"},"modified":"2022-10-31T16:07:47","modified_gmt":"2022-10-31T16:07:47","slug":"microbiote-et-edulcorants","status":"publish","type":"post","link":"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/","title":{"rendered":"Microbiote et \u00e9dulcorants"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le terme&nbsp;<strong>microbiote<\/strong>&nbsp;est de plus en plus populaire. En effet, plusieurs \u00e9tudes scientifiques se sont r\u00e9alis\u00e9es r\u00e9cemment pour \u00e9valuer ses caract\u00e9ristiques, ses bienfaits sur la sant\u00e9 et ses interactions avec les aliments. Un exemple de ceux-ci est la consommation de&nbsp;<strong>fibres alimentaires<\/strong>. Les \u00e9tudes scientifiques ont observ\u00e9 que le microbiote intestinal m\u00e9tabolise les fibres pour produire de nouveaux compos\u00e9s bioactifs, les acides gras \u00e0 cha\u00eene courte, ayant un impact sur le m\u00e9tabolisme et l\u2019immunit\u00e9 de l\u2019h\u00f4te. Ces compos\u00e9s peuvent expliquer entre autres les avantages observ\u00e9s des fibres sur la sant\u00e9 comme une am\u00e9lioration de la sati\u00e9t\u00e9 et de la sant\u00e9 digestive et une diminution de l\u2019inflammation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les \u00e9dulcorants sont pr\u00e9sents dans plusieurs produits commerciaux comme les boissons sucr\u00e9es, les desserts, les bonbons, les gommes \u00e0 m\u00e2cher et les confitures. Malgr\u00e9 un pouvoir sucrant, ils contiennent tr\u00e8s peu ou pas de calories. Ils peuvent donc \u00eatre per\u00e7us comme une alternative int\u00e9ressante aux \u00ab&nbsp;sucres traditionnels&nbsp;\u00bb en r\u00e9duisant les apports \u00e9nerg\u00e9tiques et les sucres ajout\u00e9s en plus d\u2019avoir des effets limit\u00e9s sur la glyc\u00e9mie (taux de sucre sanguin). Les&nbsp;<strong>\u00e9dulcorants les plus utilis\u00e9s<\/strong>&nbsp;sont<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>l&#8217;ac\u00e9sulfame-K<\/li><li>l&#8217;aspartame<\/li><li>le cyclamate<\/li><li>la saccharine<\/li><li>les glycosides de st\u00e9viol<\/li><li>le sucralose et les sucres alcools ou polyols (incluant le mannitol, le sorbitol et le xylitol)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Diff\u00e9rentes organisations de la sant\u00e9 mentionnent que leur consommation est s\u00e9curitaire en respectant leur quantit\u00e9 maximale par jour.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Certains types d\u2019\u00e9dulcorants sont naturellement pr\u00e9sents dans les aliments et peuvent causer des&nbsp;<strong>inconforts intestinaux<\/strong>chez les gens avec un&nbsp;syndrome de l\u2019intestin irritable&nbsp;comme le mannitol et le sorbitol qui ont des propri\u00e9t\u00e9s pr\u00e9biotiques et des effets laxatifs. Ces deux types de sucres se retrouvent d\u2019ailleurs dans l\u2019alimentation faible en&nbsp;FODMAP, tr\u00e8s populaire dans les derni\u00e8res ann\u00e9es pour cibler les intol\u00e9rances alimentaires lors de troubles gastrointestinaux. &nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Par contre, les \u00e9dulcorants continuent de faire l\u2019objet de plusieurs controverses dont leur effet sur le microbiote intestinal. Voici d\u2019ailleurs le r\u00e9sum\u00e9 d\u2019\u00e9tudes des effets de certains d\u2019entre eux sur les bact\u00e9ries intestinales&nbsp;: &nbsp;&nbsp;<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>La consommation d\u2019<strong>ac\u00e9sulfame-K&nbsp;<\/strong>a augment\u00e9 les bact\u00e9ries&nbsp;<em>Firmicutes<\/em>&nbsp;et r\u00e9duit les&nbsp;<em>Akkermansia muciniphila&nbsp;<\/em>chez des souris. Une \u00e9tude chez l\u2019humain n\u2019a montr\u00e9 aucun effet alors que d\u2019autres \u00e9tudes ont montr\u00e9 des changements du microbiote et des acides gras \u00e0 cha\u00eene courte comme le butyrate et le pyruvate. &nbsp;<\/li><li>La consommation d\u2019<strong>aspartame<\/strong>&nbsp;a d\u00e9montr\u00e9 des alt\u00e9rations du microbiote chez les rongeurs en r\u00e9duisant l\u2019abondance des&nbsp;<em>Enterococcaceae<\/em>, des&nbsp;<em>Enterococcus<\/em>&nbsp;et des&nbsp;<em>Parasutterella<\/em>&nbsp;et en augmentant l\u2019abondance des&nbsp;<em>Clostridium<\/em>&nbsp;cluster IV. Une \u00e9tude chez des rats a aussi observ\u00e9 des alt\u00e9rations du microbiote intestinal et de la glyc\u00e9mie \u00e0 jeun lors de l\u2019utilisation de l\u2019aspartame pendant huit semaines. Une \u00e9tude chez l\u2019humain a montr\u00e9 que l\u2019administration de l\u2019aspartame avec du maltodextrine a augment\u00e9 la croissance des&nbsp;<em>Bifidobacterium<\/em>&nbsp;et&nbsp;<em>Blautia coccoides<\/em>&nbsp;et a r\u00e9duit le ratio&nbsp;<em>Bacteroides<\/em>\/<em>Prevotella<\/em>. &nbsp;<\/li><li>Pour le&nbsp;<strong>sucralose<\/strong>, une \u00e9tude avec des hommes a observ\u00e9 aucun changement dans le microbiote. Une autre \u00e9tude a constat\u00e9 une augmentation de l\u2019abondance de bact\u00e9ries pro-inflammatoires&nbsp;<em>Turicibacter<\/em>&nbsp;apr\u00e8s l\u2019administration du sucralose. Une seconde \u00e9tude chez 13 participants a trouv\u00e9 une augmentation de l\u2019abondance de&nbsp;<em>Escherichia<\/em>, de&nbsp;<em>Shigella<\/em>&nbsp;et de&nbsp;<em>Bilophila<\/em>&nbsp;avec le sucralose. Quelques \u00e9tudes chez les souris ont observ\u00e9 des modifications du microbiote telles qu\u2019une r\u00e9duction des&nbsp;<em>Bacteroides<\/em>&nbsp;et une augmentation des&nbsp;<em>Clostridium<\/em>&nbsp;cluster XIVa. &nbsp;<\/li><li>L\u2019administration de la&nbsp;<strong>saccharine<\/strong>&nbsp;a augment\u00e9 l\u2019abondance des bact\u00e9ries&nbsp;<em>Bacteroidetes<\/em>,&nbsp;<em>Turicibacter<\/em>&nbsp;et&nbsp;<em>Clostridiales<\/em>et r\u00e9duit celle des&nbsp;<em>Firmicutes&nbsp;<\/em>et des&nbsp;<em>Akkermansia muciniphila<\/em>, observations faites chez l\u2019animal ou in vitro. &nbsp;<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Chez l\u2019humain, une \u00e9tude de 381 sujets non diab\u00e9tiques a observ\u00e9 des corr\u00e9lations entre la&nbsp;<strong>consommation d\u2019\u00e9dulcorants<\/strong>et les marqueurs du syndrome m\u00e9tabolique. La consommation d\u2019\u00e9dulcorants \u00e9tait positivement corr\u00e9l\u00e9e \u00e0 des niveaux sup\u00e9rieurs d\u2019h\u00e9moglobine glyqu\u00e9e (glyc\u00e9mie moyenne des trois derniers mois). Des auteurs sugg\u00e8rent que le microbiote peut \u00eatre impliqu\u00e9 dans la modulation des pr\u00e9f\u00e9rences gustatives et de la consommation d\u2019\u00e9dulcorants par la manipulation de l\u2019expression des r\u00e9cepteurs du go\u00fbt. &nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ainsi, \u00e9tant donn\u00e9 le&nbsp;<strong>peu d\u2019\u00e9tudes scientifiques chez l\u2019humain<\/strong>, un consensus d\u2019experts a conclu que les donn\u00e9es actuelles sont limit\u00e9es et ne fournissent pas de preuves suffisantes que les \u00e9dulcorants affectent la sant\u00e9 intestinale \u00e0 des doses pour une utilisation humaine. Ainsi, la&nbsp;<strong>science doit continuer \u00e0 \u00e9valuer<\/strong>&nbsp;leur effet potentiel sur le microbiote humain \u00e0 court et \u00e0 long terme. Plusieurs diff\u00e9rences sont pr\u00e9sentes entre les \u00e9tudes dont le dosage, la population \u00e9valu\u00e9e et le type d\u2019\u00e9tudes, ce qui limite la g\u00e9n\u00e9ralisation des r\u00e9sultats.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ainsi, des changements dans le microbiote intestinal ont \u00e9t\u00e9 observ\u00e9s dans les \u00e9tudes chez l\u2019animal. D\u2019autres \u00e9tudes sont n\u00e9cessaires pour \u00e9valuer leurs effets potentiels sur un&nbsp;<strong>exposition \u00e0 long terme chez l\u2019humain<\/strong>.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:14px\"><strong><u>R\u00e9f\u00e9rences&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:14px\">Ashwell M, Gibson S, Bellisle F, Buttriss J, Drewnowski A, Fantino M, Gallagher AM, de Graaf K, Goscinny S, Hardman CA, Laviada-Molina H, L\u00f3pez-Garc\u00eda R, Magnuson B, Mellor D, Rogers PJ, Rowland I, Russell W, Sievenpiper JL, la Vecchia C. Expert consensus on low-calorie sweeteners: facts, research gaps and suggested actions. Nutr Res Rev. 2020 Jun;33(1):145-154.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:14px\">Hughes RL, Davis CD, Lobach A, Holscher HD. An Overview of Current Knowledge of the Gut Microbiota and Low-Calorie Sweeteners. Nutr Today. 2021 May-Jun;56(3):105-113.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:14px\">Plaza-Diaz J, Pastor-Villaescusa B, Rueda-Robles A, Abadia-Molina F, Ruiz-Ojeda FJ. Plausible Biological Interactions of Low- and Non-Calorie Sweeteners with the Intestinal Microbiota: An Update of Recent Studies. Nutrients. 2020 Apr 21;12(4):1153.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:14px\">Ruiz-Ojeda FJ, Plaza-D\u00edaz J, S\u00e1ez-Lara MJ, Gil A. Effects of Sweeteners on the Gut Microbiota: A Review of Experimental Studies and Clinical Trials. Adv Nutr. 2019 Jan 1;10(suppl_1):S31-S48. doi: 10.1093\/advances\/nmy037. Erratum in: Adv Nutr. 2020 Mar 1;11(2):468.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:14px\">Turner A, Veysey M, Keely S, Scarlett CJ, Lucock M, Beckett EL. Intense Sweeteners, Taste Receptors and the Gut Microbiome: A Metabolic Health Perspective. Int J Environ Res Public Health. 2020 Jun 8;17(11):4094.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:14px\"><strong>\u00c9quipe Andr\u00e9anne Martin&nbsp;<\/strong><a href=\"https:\/\/www.andreannemartin.com\/\"><strong>www.andreannemartin.com<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le terme&nbsp;microbiote&nbsp;est de plus en plus populaire. En effet, plusieurs \u00e9tudes scientifiques se sont r\u00e9alis\u00e9es r\u00e9cemment pour \u00e9valuer ses caract\u00e9ristiques, ses bienfaits sur la sant\u00e9 et ses interactions avec les aliments. Un exemple de ceux-ci est la consommation de&nbsp;fibres alimentaires. Les \u00e9tudes scientifiques ont observ\u00e9 que le microbiote intestinal m\u00e9tabolise les fibres pour produire de [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":5134,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cdhf2022_sponsors_meta":[],"footnotes":""},"categories":[111],"tags":[128],"class_list":["post-3525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article-fr","tag-microbiome-fr"],"acf":{"article_writer":[101]},"featured_image_src":"https:\/\/cdhf.ca\/wp-content\/uploads\/2022\/07\/microbiota-and-sweeteners-banner.webp","author_info":{"display_name":"Sophie Allan","author_link":"https:\/\/cdhf.ca\/fr\/author\/sophie-allen\/"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Microbiote et \u00e9dulcorants - Canadian Digestive Health Foundation<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Microbiote et \u00e9dulcorants - Canadian Digestive Health Foundation\" \/>\n<meta property=\"og:description\" content=\"Le terme&nbsp;microbiote&nbsp;est de plus en plus populaire. En effet, plusieurs \u00e9tudes scientifiques se sont r\u00e9alis\u00e9es r\u00e9cemment pour \u00e9valuer ses caract\u00e9ristiques, ses bienfaits sur la sant\u00e9 et ses interactions avec les aliments. Un exemple de ceux-ci est la consommation de&nbsp;fibres alimentaires. Les \u00e9tudes scientifiques ont observ\u00e9 que le microbiote intestinal m\u00e9tabolise les fibres pour produire de [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/\" \/>\n<meta property=\"og:site_name\" content=\"Canadian Digestive Health Foundation\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CDHFdn\" \/>\n<meta property=\"article:published_time\" content=\"2022-07-13T14:05:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-31T16:07:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cdhf.ca\/wp-content\/uploads\/2022\/07\/microbiota-and-sweeteners-banner.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Sophie Allan\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TheCDHF\" \/>\n<meta name=\"twitter:site\" content=\"@TheCDHF\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sophie Allan\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/\"},\"author\":{\"name\":\"Sophie Allan\",\"@id\":\"https:\/\/cdhf.ca\/fr\/#\/schema\/person\/70d0733e8829dc3d75b25a0395127248\"},\"headline\":\"Microbiote et \u00e9dulcorants\",\"datePublished\":\"2022-07-13T14:05:58+00:00\",\"dateModified\":\"2022-10-31T16:07:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/\"},\"wordCount\":1123,\"publisher\":{\"@id\":\"https:\/\/cdhf.ca\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cdhf.ca\/wp-content\/uploads\/2022\/07\/microbiota-and-sweeteners-banner.webp\",\"keywords\":[\"Microbiome\"],\"articleSection\":[\"Article\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/\",\"url\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/\",\"name\":\"Microbiote et \u00e9dulcorants - Canadian Digestive Health Foundation\",\"isPartOf\":{\"@id\":\"https:\/\/cdhf.ca\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cdhf.ca\/wp-content\/uploads\/2022\/07\/microbiota-and-sweeteners-banner.webp\",\"datePublished\":\"2022-07-13T14:05:58+00:00\",\"dateModified\":\"2022-10-31T16:07:47+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/#primaryimage\",\"url\":\"https:\/\/cdhf.ca\/wp-content\/uploads\/2022\/07\/microbiota-and-sweeteners-banner.webp\",\"contentUrl\":\"https:\/\/cdhf.ca\/wp-content\/uploads\/2022\/07\/microbiota-and-sweeteners-banner.webp\",\"width\":2000,\"height\":900},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/cdhf.ca\/fr\/microbiote-et-edulcorants\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/cdhf.ca\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Microbiote et \u00e9dulcorants\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/cdhf.ca\/fr\/#website\",\"url\":\"https:\/\/cdhf.ca\/fr\/\",\"name\":\"Canadian Digestive Health Foundation\",\"description\":\"Serving Canadians with the latest digestive health news &amp; 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