{
  "abstract": "Summary of the SFN Workshop in Partnership with Panzani, Held Online on Thursday, June 5, 2025. This session was held digitally on June 5, 2025. All conference recordings are freely available on the SFN website at the following address: https://sfnutrition.fr/workshop-de-la-sfn/. A summary is presented here. Cereal products have been consumed since antiquity and are an important component of the Mediterranean diet (Bach-Faig et al, 2011). The Mediterranean diet is considered a model of sustainable eating due to its health benefits, its social and cultural food identity, its potential for territorial development, its lower environmental impacts, and its contribution to biodiversity conservation (Lorca-Camara et al, 2024). Furthermore, recommendations from the EAT-Lancet report and various international organizations – the Food and Agriculture Organization (FAO), the World Health Organization (WHO), and the United Nations (UN) – emphasize the need for a transition toward more sustainable diets, based on reducing the consumption of animal proteins in favor of plant proteins. This summary on cereal products reflects the presentations from the webinar on (i) the health impact of glycemic index and glycemic response, (ii) their relevance as carriers of proteins with a focus on pasta, and (iii) the combined nutritional and environmental impact of pasta-based dishes.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 9,
  "authors": [
    {
      "name": "Maëliss Chisbert"
    },
    {
      "name": "Julie-Anne Nazare"
    },
    {
      "name": "Pauline Pinel"
    },
    {
      "name": "Claire Bourlieu-Lacanal"
    },
    {
      "name": "Valérie Micard"
    },
    {
      "name": "Matthieu Maillot"
    },
    {
      "name": "Elisabeth Pais-da Silva"
    },
    {
      "name": "Marie-Josephe Amiot"
    },
    {
      "name": "Béatrice Morio"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/bn9j11s4dqvxm.bib",
  "cited_by": 0,
  "doi": "10.1016/j.cnd.2025.12.001",
  "fulltext_url": null,
  "id": "bn9j11s4dqvxm",
  "issns": [
    "0007-9960"
  ],
  "landing_url": "https://hal.science/hal-05772823v1",
  "language": "fr",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.sdv"
    ],
    [
      "hal",
      "1.sdv.aen"
    ],
    [
      "openalex",
      "2303|Agriculture Sustainability and Environmental Impact"
    ]
  ],
  "openalex": "W7128589952",
  "pdf_url": "https://hal.science/hal-05772823/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-09-30",
  "publisher": "Elsevier Masson",
  "ris": "https://research.draconitic.com/paper/bn9j11s4dqvxm.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:45Z",
      "native_id": "hal-05772823",
      "source": "hal",
      "url": "https://hal.science/hal-05772823v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "hal:0.sdv",
      "subfield": "general"
    },
    {
      "field": "medicine",
      "origin": "hal:1.sdv.aen",
      "subfield": "nutrition"
    }
  ],
  "title": "Cereal Products: What assets to accelerate the plant-based transition of meals?",
  "title_text": "Cereal Products: What assets to accelerate the plant-based transition of meals?",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:45Z",
  "url": "https://research.draconitic.com/paper/bn9j11s4dqvxm",
  "venue": "Cahiers de Nutrition et de Diététique",
  "versions": []
}