{"id":819,"date":"2019-07-08T13:48:50","date_gmt":"2019-07-08T11:48:50","guid":{"rendered":"https:\/\/www.eatology.fr\/?p=819"},"modified":"2019-07-10T18:08:50","modified_gmt":"2019-07-10T16:08:50","slug":"lapport-nutritionnel-des-graisses","status":"publish","type":"post","link":"https:\/\/www.eatology.fr\/en\/manger-sain\/lapport-nutritionnel-des-graisses\/","title":{"rendered":"L\u2019apport nutritionnel des graisses"},"content":{"rendered":"

[et_pb_section bb_built=”1″ inner_width=”auto” inner_max_width=”1080px”][et_pb_row][et_pb_column type=”1_5″][\/et_pb_column][et_pb_column type=”3_5″][et_pb_text admin_label=”Texte – Chapo” _builder_version=”3.24.1″ text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength=”link_text_shadow_style,%91object Object%93″ link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” z_index_tablet=”500″ module_class=”eat-post-chapo”]<\/p>\n

Huile d\u2019olive, avocat, saumon\u2026 pourquoi certains r\u00e9gimes favorisent-ils certaines graisses ? <\/p>\n

Quels sont leurs b\u00e9n\u00e9fices sur la sant\u00e9 ?<\/p>\n

Les conseils nutritionnels d\u2019Eatology pour vous rassurer sur votre consommation de lipides.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_5″][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=”1_5″][\/et_pb_column][et_pb_column type=”3_5″][et_pb_text _builder_version=”3.24.1″ text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength=”link_text_shadow_style,%91object Object%93″ link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” z_index_tablet=”500″ text_orientation=”justified”]<\/p>\n

Les lipides, l\u2019un des 3 macros<\/h2>\n

En nutrition ce que l\u2019on appelle couramment les graisses ce sont les lipides, et en particulier les acides gras.<\/p>\n

Avec les glucides et les prot\u00e9ines, les lipides forment l\u2019un des 3 groupes de macronutriments qui composent nos aliments. C\u2019est de ces 3 groupes de macros (4 si l\u2019on compte l\u2019alcool) que proviennent les calories.<\/p>\n

Mais les lipides sont quelque peu diff\u00e9rents : alors que les glucides et les prot\u00e9ines fournissent chacun 4 calories par gramme, les lipides en donnent 9. Leur apport calorique est donc plus de deux fois sup\u00e9rieur aux autres macros. Ce qui explique leur fonction principale : stocker et fournir de l\u2019\u00e9nergie.<\/p>\n

Les lipides ont \u00e9galement pour objectif le transport de certaines vitamines, et le renouvellement des membranes cellulaires.<\/p>\n

Bons et mauvais acides gras<\/h2>\n

De m\u00eame que pour les macronutriments, il existe diff\u00e9rents types de graisses : satur\u00e9es, insatur\u00e9es, acides gras trans.
\nOr ces graisses sont loin d\u2019\u00eatre \u00e9gales entre elles.<\/p>\n

A un bout de l\u2019\u00e9chelle se trouvent les acides gras trans (transfat en anglais). Ils sont pr\u00e9sents principalement dans les produits transform\u00e9s.
\nLes acides gras trans sont le produit de l’hydrog\u00e9nation des graisses v\u00e9g\u00e9tales. Ce processus permet de les rendre solides et de les conserver plus longtemps. Les acides gras trans sont donc fortement utilis\u00e9s dans la pr\u00e9paration de certains biscuits et autres produits alimentaires transform\u00e9s.<\/p>\n

Mais ces graisses n\u2019ont aucun apport b\u00e9n\u00e9fique pour le sant\u00e9. C\u2019est m\u00eame tout le contraire. Elles contribuent au \u201cmauvais\u201d cholest\u00e9rol, elles alt\u00e8rent le seuil de tol\u00e9rance \u00e0 l\u2019insuline, qui sert \u00e0 r\u00e9guler notre taux de glucose dans le sang, et elles accroissent les risques de maladies cardiovasculaires. (1)
\nL\u2019organisation mondiale pour la sant\u00e9 (OMS) a d\u2019ailleurs pour objectif de bannir les acides gras trans de l\u2019alimentation d\u2019ici 2023.<\/p>\n

A l\u2019autre bout de l\u2019\u00e9chelle se trouvent les bonnes graisses : les acides gras insatur\u00e9s (*). Ils proviennent principalement des l\u00e9gumes, des ol\u00e9agineux, et de certains poissons.
\nC\u2019est dans cette cat\u00e9gorie que se rangent les fameux Omega-3, que l\u2019on retrouve notamment dans le saumon.<\/p>\n

Contrairement aux acides gras trans, les acides gras insatur\u00e9s sont reconnus pour pr\u00e9venir le risque de maladies cardio-vasculaires. Ils contribuent \u00e0 abaisser la tension art\u00e9rielle et augmenter le niveau de bon cholest\u00e9rol (HDL).<\/p>\n

Entre les acides gras trans et les acides gras insatur\u00e9s on trouve les acides gras satur\u00e9s (*). Ils sont pr\u00e9sents dans le lait et les produits laitiers, notamment ceux pr\u00e9par\u00e9s \u00e0 partir de lait entier, et aussi dans la viande rouge. Ils ne sont pas nocifs comme les premiers, mais pas aussi bons que les seconds. Donc \u00e0 consommer avec mod\u00e9ration.<\/p>\n

Certaines agences de sant\u00e9 publique, notamment aux \u00c9tats-Unis, recommandent de remplacer sa consommation d\u2019acides gras satur\u00e9s par des acides gras insatur\u00e9s.<\/p>\n

L\u2019int\u00e9r\u00eat des lipides dans un r\u00e9gime<\/h2>\n

La premi\u00e8re source d\u2019\u00e9nergie pour notre corps est le glucose. Mais le glucose disponible dans les aliments fournit une quantit\u00e9 d\u2019\u00e9nergie rapidement \u00e9puis\u00e9e. C\u2019est une source d\u2019\u00e9nergie \u00e0 court terme. Une fois indisponible, le corps puise dans les acides gras pr\u00e9sents dans les graisses que nous avons stock\u00e9es.<\/p>\n

La combinaison d\u2019une alimentation forte en lipides mais basse en glucides, telle qu\u2019on la retrouve dans le r\u00e9gime c\u00e9tog\u00e8ne – dit r\u00e9gime k\u00e9to<\/a> -, favorise l\u2019utilisation d’acides gras comme source d\u2019\u00e9nergie. Son int\u00e9r\u00eat n\u2019est pas d\u2019emmagasiner plus de graisses mais d’habituer le corps \u00e0 les utiliser comme source principale d\u2019\u00e9nergie faute de glucose. Ce r\u00e9gime permet donc graduellement au corps d’\u00e9liminer son stock de graisses en exc\u00e8s. Il est recommand\u00e9 par les nutritionnistes lorsqu\u2019il est coupl\u00e9 \u00e0 une activit\u00e9 physique r\u00e9guli\u00e8re, afin de stimuler cette utilisation des graisses.<\/p>\n

Privil\u00e9gier les produits frais<\/h2>\n

Mis \u00e0 part le r\u00e9gime c\u00e9tog\u00e8ne, les graisses font naturellement partie de certains r\u00e9gimes alimentaires reconnus bons pour la sant\u00e9. Celui qui est le plus r\u00e9pandu sur la plan\u00e8te est le r\u00e9gime m\u00e9diterran\u00e9en. Gr\u00e2ce \u00e0 leur climat, au type d’agriculture et \u00e0 leur tradition culinaire, les pays du pourtour m\u00e9diterran\u00e9en consomment de nombreux plats \u00e0 base d\u2019huile d\u2019olive, d\u2019ol\u00e9agineux et de poissons. La long\u00e9vit\u00e9 et la bonne sant\u00e9 des populations de cette r\u00e9gion sont en partie le r\u00e9sultat d\u2019une consommation quotidienne de fruits et l\u00e9gumes vari\u00e9s, de l\u2019utilisation de produits frais et de saison, ainsi que de la pr\u00e9sence de nombreux acides gras insatur\u00e9s dans le r\u00e9gime alimentaire.<\/p>\n

L\u2019un des atouts suppl\u00e9mentaires des aliments offrant une quantit\u00e9 de lipides \u00e9lev\u00e9e est qu\u2019ils favorisent une digestion plus lente. Et comme leur apport calorique est important, ils sont tr\u00e8s utiles pour accro\u00eetre le sentiment de sati\u00e9t\u00e9 tout en r\u00e9duisant les portions dans nos assiettes<\/a>.<\/p>\n

Que ce soit pour des raisons m\u00e9dicales li\u00e9es aux risques cardio-vasculaires, par choix culinaire ou \u00e0 des fins de r\u00e9gime et de forme, les raisons ne manquent pas pour essayer une alimentation privil\u00e9giant les lipides.<\/p>\n

Pour en savoir plus sur les lipides ou sur le r\u00e9gime c\u00e9tog\u00e8ne d’Eatology, n\u2019h\u00e9sitez pas \u00e0 nous demander conseil<\/a>.<\/p>\n

 <\/p>\n

(*) Note :<\/strong> le terme \u201csatur\u00e9\u201d pour designer certains acides gras n\u2019a rien \u00e0 voir avec la quantit\u00e9 de graisse. Il s\u2019agit de la composition chimique des lipides. Toutes les mol\u00e9cules de graisse sont compos\u00e9es d\u2019une chaine d\u2019atomes de carbone reli\u00e9s par des atomes d\u2019hydrog\u00e8ne. Le terme \u201csatur\u00e9\u201d d\u00e9signe le nombre d\u2019atomes d\u2019hydrog\u00e8nes qui entoure les atomes de carbone.
\nEn fonction de cette structure, certains acides gras restent liquides \u00e0 temp\u00e9rature ambiante – c\u2019est la cas par exemple de l\u2019huile d\u2019olive, un acide gras insatur\u00e9 -, tandis que d\u2019autres se maintiennent \u00e0 l\u2019\u00e9tat solide – les acides gras satur\u00e9s comme la graisse du bacon.<\/em><\/p>\n

Sources :<\/strong>
\n(1) University de Harvard
\nhttps:\/\/www.health.harvard.edu\/staying-healthy\/the-truth-about-fats-bad-and-good<\/a><\/em><\/p>\n

 <\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_5″][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=”1_5″][\/et_pb_column][et_pb_column type=”3_5″][et_pb_text admin_label=”Texte – Cr\u00e9dits photo” _builder_version=”3.24.1″ text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength=”link_text_shadow_style,%91object Object%93″ link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” z_index_tablet=”500″ text_orientation=”justified” module_class=”eat-credits-photos”]<\/p>\n

Cr\u00e9dits Photos :<\/strong>
\nPar Steve Buissinne de Pixabay<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_5″][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> Huile d\u2019olive, avocat, saumon\u2026 pourquoi certains r\u00e9gimes favorisent-ils certaines graisses ? Quels sont leurs b\u00e9n\u00e9fices sur la sant\u00e9 ? Les conseils nutritionnels d\u2019Eatology pour vous rassurer sur votre consommation de lipides.
\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> Les lipides, l\u2019un des 3 macros En nutrition ce que l\u2019on appelle couramment les graisses ce sont les lipides, et en particulier les acides […]<\/p>\n","protected":false},"author":1,"featured_media":821,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[10],"tags":[],"yst_prominent_words":[269,262,155,258,263,257,268,271,264,85,260,261,265,259,27,272,87,266,267],"class_list":["post-819","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-manger-sain"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/posts\/819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/comments?post=819"}],"version-history":[{"count":5,"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/posts\/819\/revisions"}],"predecessor-version":[{"id":941,"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/posts\/819\/revisions\/941"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/media\/821"}],"wp:attachment":[{"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/media?parent=819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/categories?post=819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/tags?post=819"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.eatology.fr\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}