In France, the gastronomic discourse has developed a cult of eating well and drinking well that has continued over the centuries. French cuisine owes its originality to local products, to an ancestral tradition of fat cooking (duck / goose fat, butter, lard ...) and to the consumption of a wide variety of cheeses including raw milk. The regular and moderate consumption of wine is also one of the pillars of French gastronomy.

Despite a diet richest, however, the French had a death rate from cardiovascular diseases (infarction, stroke ...) lower compared to the Anglo-Saxon peoples. This is the birth of the "French Paradox", in the early 90's

What are the scientific basis of this "French paradox"? Polyphenols in wine and their antioxidant effects? The beneficial effects of polyunsaturated fat (omega 3)? Friendliness and social well-being? A better lifestyle? This class provides a detailed explanation of this French specificity.

Khadija EL HADRI-ZEGOUAGH

Khadija El Hadri-Zegouagh, Professor of Universities at Sorbonne University, Faculty of Science and Engineering on the Pierre and Marie Curie Campus. Teacher in Physiology and responsible for the "Nutrition, Quality and Health" course of the Master's degree in Integrative Biology and Physiology.