Professionnels de la santé

Le temps est précieux et l’information sur la nutrition est importante pour vos patients et votre carrière. Les Producteurs d'œufs du Canada s’engagent à vous fournir de l’information crédible, utile et topique sur la nutrition. Nous avons toute une variété de ressources sur les œufs et la nutrition qui contiennent de l’information pertinente et à jour pour votre pratique.

Bulletin Point de mire sur la nutrition

Liens utiles

Santé Canada
Les Diététistes du Canada
Egg Nutrition Center (anglais seulement)
La Fondation des maladies du cœur du Canada
Le Conseil canadien des aliments et de la nutrition

Resources professionnels de la santé

Sélectionnez les ressources ci-dessous remplir le formulaire et le soumettre. Votre demande sera traitée et les ressources seront envoyées par la poste par votre office provincial. Bien que la plupart de nos ressources soient offertes gratuitement, certains offices provinciaux peuvent exiger des frais de poste et de manutention. Certains peuvent aussi offrir des ressources additionnelles. Pour les commandes qui dépassent le maximum indiqué ou pour plus de renseignements sur les ressources disponibles, veuillez communiquer directement avec votre office provincial.

	La trousse Choix santé sur le cholestérol
	Si certains de vos patients sont préoccupés par le cholestérol, la trousse Choix santé sur le cholestérol est la solution dont vous avez besoin pour la sensibilisation de ces patients, puisqu’elle fournit des renseignements accessibles qui les aideront à comprendre et à prendre en charge leurs taux de cholestérol.
	Quantité Français Quantité Anglais Ajouter au panier

	Choix santé CD
	La trousse Choix santé ci-dessus est maintenant disponible sur CD.
	Quantité Français Quantité Anglais Ajouter au panier

Des œufs pour votre bébé

Cette ressource explique les bienfaits nutritionnels de servir des œufs à votre bébé et fournit des renseignements sur les nouvelles lignes directrices de Santé Canada quant à l’introduction d’œufs entiers dans l’alimentation dès l’âge de 6 mois.

Hu FB, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA. 1999; 281:1387-1394.
Qureshi AI, et al. Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Med Sci Monit. 2007;13:CR1-8.
Moeller SM, et al. The potential role of dietary xanthophylls in cataract and age-related macular degeneration. J Am Coll Nutr. 2000;19(Suppl):522S-527S.
Dwyer JH, et al. Oxygenated carotenoid lutein and progression of early atherosclerosis. Circulation.2001;103:2922-2927.
Howell WH, et al. Plasma lipid and lipoprotein responses to dietary fat and cholesterol: a meta-analysis. Am J Clin Nutr. 1997; 65:1747-1764.
Ginsberg HN, et al. A dose response study of the effects of dietary cholesterol on fasting and postprandial lipid and lipoprotein metabolism in healthy young men. Arterioscler Thromb Vasc Biol. 1994;14:576-586.
Grundy SM, et al. Workshop on the impact of dietary cholesterol on plasma lipoproteins and atherogenesis. Arterioscler Thromb Vasc Biol. 1988;8:95-101.
Vogel, RA et al. Effect of a single high-fat meal on endothelial function in healthy subjects. Am J Cardiol.1997;79:350-354.
Otten JJ, Hellwig JP, Meters LJ, eds. Dietary reference intakes: the essential guide to nutrient requirements. Washington (DC): National Academies Press; 2006.
Merchant, et al. Interrelation of saturated fat, trans fat, alcohol intake, and subclinical atherosclerosis. Am J Clin Nut. 2008;87:168-174.
Nutrition and food issues in the aging population. Rapport, Vol. 11, No. 3 Summer 1996.
Burr ML. Fish food, fish oils and cardiovascular disease. Clin Exp Hypertens. 1992;14:181-192.
Burr ML, et al. Effects of changes in fat, fish and fibre intakes on death and myocardial reinfarction; diet and reinfarction trial (DART). Lancet. 1989;2:757-761.
Antioxidant Vitamins and Health. National Institute of Nutrition Review no. 25, Hiver; 1996.
Steinberg D. Antioxidants in the prevention of human atherosclerosis. Summary of the proceedings of a National Heart, Lung and Blood Institute Workshop: September 5–6, 1991, Bethesda, Maryland. Circulation. 1992;85:2337-2344.
Kritchevsky D. Antioxidant vitamins in the prevention of cardiovascular disease. Nutrition Today.1992;27:30-33.
Stampfer MJ, et al. Vitamin E consumption and the risk of coronary heart disease in women. N Engl J Med. 1993;328:1444-1449.
Rimm EB, et al. Vitamin E consumption and the risk of coronary heart disease in men. N Engl J Med. 1993;328:1450-1456, 1993.
Brown KM., et al. Vitamin E supplementation suppresses indexes of lipid peroxidation and platelet counts in blood of smokers and non-smokers but plasma lipoprotein concentrations remain unchanged. Am J Clin Nutr. 1994;60:383-387.
Rapola JM, et al. Effect of vitamin E and beta-carotene on the incidence of angina pectoris. A randomized, double-blind, controlled trial. J Am Med Assoc. 1996; 275:693-698.
Stephens NG, et al. Randomized controlled trial of vitamin E in patients with coronary disease: Cambridge Heart Antioxidant Study (CHAOS). Lancet. 1996; 347:781-786.
Willett WC., et al. Mediterranean diet pyramid: a cultural model for healthy eating. Am J Clin Nutr 61(Suppl.):1402S-1406S.
Kafatos A, Mamalakis G. Changing patterns of fat intake in Crete. Eur J Clin Nutr. 1993;47(Suppl 1):S21-S24.
de Lorgeril M, et al. Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet. 1994;343:1454-1459.
Ulbricht TL, Southgate DA. Coronary heart disease: seven dietary factors. Lancet. 1991;338:985-992.
Berry EM, et al. Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins: the Jerusalem nutrition study: high MUFAs vs high PUFAs. Am J Clin Nutr. 1991;53:899-907.
Inhibition of LDL oxidation by phenolic substances in red wine: a clue to the French paradox? Nutr Rev. 1993;51:185-187.
Renaud S, de Lorgeril M. Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet. 1992; 339:1523-1526.
Sharp D. When wine is red. Lancet. 1993;341:27-28.
Rimm EB, et al. Prospective study of alcohol consumption and risk of coronary disease in men. Lancet. 1991;338:464-468.
White R, Frank E. Health effects and prevalence of vegetarianism. West J Med. 1994;160:465-470.
Janelle KC, Barr SI. Nutrient intakes and eating behavior scores of vegetarian and non-vegetarian women. J Am Diet Assoc. 1995;95:180-186,189.
Havala S, Dwyer J. Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc. 1993;93:1317-1319.
Étiquettes de produits divers.
Données sur le cholesterol. Fondation des maladies du coeur du Canada site Web. http://www.healthcheck.org/fr/information-sur-la-nutrition/donn-es-sur-le-cholest-rol.html. 2007. Accessed Jan 28, 2008.
Devron CA, et al. Caractéristiques nutritives des acides gras oméga-3. Can J Cardiol. 1995;11(Suppl G):47G-54G.
Siscovick DS, et al. Dietary intake and cell membrane levels of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest. JAMA. 21995;74:1363-1367.
Goodnight SH, Cairns JA. Therapeutic use of n-3 fatty acids for vascular disease and thrombosis. Fourth ACCP Consensus Conference on Antithrombotic Therapy. Chest.1995;108(Suppl):302S-304S.
Endres S, et al. n-3 polyunsaturated fatty acids; update 1995. Eur J Clin Invest. 1995;25:629-638.
Health and Welfare Canada. Nutrition Recommendations: The Report of the Scientific Review Committee. Ottawa: Canadian Government Publishing Centre, Supplies and Services Canada;1990.
Ferrier LK, et al. alpha-Linolenic acid- and docosahexaenoic acid-enriched eggs from hens fed flaxseed : influence on blood lipids and platelet phospholipid fatty acids in humans. Am J Clin Nutr. 1995;62:81-86.
Institute of Medicine, Food and Nutrition Board.. Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Protein and Amino Acids (Macronutrients). Washington, DC: National Academy Press; 2002.
Allred JB. Too much of a good thing? An overemphasis on eating low-fat foods may be contributing to the alarming increase in overweight among US adults. J Am Diet Assoc. 1995;95:417-418.
Nutrition: Evolution and Trends. National Institute of Nutrition. Rapport 9, Automne 1994.
Hof H, et al. When are Listeria in foods a health risk? Trends Food Sci Tech. 1994;5:185-190.
Scott, E. Food poisoning begins at home. American Society of Microbiologists Conference. New Orleans, Mai 1996.
Pollitt E, Mathews R. Breakfast and cognition: an integrative summary. Am J Clin Nutr. 1998;67(Suppl):804S-813S.
Mahoney CR, et al. Effect of breakfast composition on cognitive processes in elementary school children. Physiology Behav. 2005;85:635-645.
Zeisel SH. Choline: needed for normal development of memory. J Am Coll Nutr.2000;19(Suppl):528S-531S
Fibre up! Dietitians of Canada Web site. http://www.dietitians.ca. 2007. Accessed Jan 28, 2008.
Teneur des aliments en acides aminés et données biologiques sur les protéines. Étude no 24. Rome: L’Organisation pour les aliments et l’agriculture des Nations-Unies; 1970.
School breakfast program:energizing the classroom. Minnesota Department of Children, Families and Learning;1998.
Dhurandhar, N.V. Egg breakfast enhances weight loss. Presented at Experimental Biology 2007. [Recherche appuyée par l’Egg Nutrition Centre and American Egg Board.]