{"id":106615,"date":"2026-08-24T16:32:16","date_gmt":"2026-08-24T14:32:16","guid":{"rendered":"https:\/\/www.buchinger-wilhelmi.com\/?p=106615"},"modified":"2026-09-09T12:34:09","modified_gmt":"2026-09-09T10:34:09","slug":"coffie-letude","status":"publish","type":"post","link":"https:\/\/www.buchinger-wilhelmi.com\/fr\/coffie-letude\/","title":{"rendered":"CoFFIe l\u2019\u00e9tude"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\u00c0 LA D\u00c9COUVERTE DES FIBRES ALIMENTAIRES PENDANT LE JE\u00dbNE<\/p>\n<h2><strong>Faut-il consommer davantage de fibres alimentaires pendant un je\u00fbne prolong\u00e9 ?<\/strong><\/h2>\n[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Le je\u00fbne modifie profond\u00e9ment la mani\u00e8re dont l\u2019organisme utilise l\u2019\u00e9nergie. \u00c0 mesure qu\u2019il se tourne vers les graisses stock\u00e9es et les corps c\u00e9toniques comme sources d\u2019\u00e9nergie, les microbes intestinaux perdent l\u2019essentiel de leur nourriture, en particulier les fibres fermentescibles.<\/p>\n<p>Cela soul\u00e8ve une question importante : pourrions-nous pr\u00e9server les effets m\u00e9taboliques du je\u00fbne tout en continuant \u00e0 apporter des fibres s\u00e9lectionn\u00e9es au microbiote intestinal ? Cette approche pourrait-elle constituer une mani\u00e8re plus naturelle de je\u00fbner ? Notre prochaine \u00e9tude CoFFIe explore cette possibilit\u00e9.[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=\u00a0\u00bb12px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n\n[\/vc_column_text][vc_empty_space height=\u00a0\u00bb64px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n<h3><strong>Le je\u00fbne remod\u00e8le le microbiote intestinal<\/strong><\/h3>\n<p>Notre \u00e9quipe scientifique a montr\u00e9 que le je\u00fbne diminue les bact\u00e9ries qui m\u00e9tabolisent les glucides alimentaires, notamment les fibres, et augmente les microbes qui se nourrissent de s\u00e9cr\u00e9tions produites par l\u2019organisme, comme le mucus (<a href=\"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/1E4307FAFD57B566BE13193A09037673\/S2048679019000338a.pdf\/changes-in-human-gut-microbiota-composition-are-linked-to-the-energy-metabolic-switch-during-10-d-of-buchinger-fasting.pdf\">LINK<\/a>). Ces modifications microbiennes contribuent \u00e0 r\u00e9orienter le m\u00e9tabolisme \u00e9nerg\u00e9tique et pourraient \u00eatre associ\u00e9es \u00e0 des am\u00e9liorations de la pression art\u00e9rielle et du poids.<\/p>\n<p>Il ne s\u2019agit pas seulement de bact\u00e9ries. Dans une \u00e9tude clinique publi\u00e9e dans la revue <em>npj Biofilms and Microbiomes<\/em> (<a href=\"https:\/\/www.nature.com\/articles\/s41522-026-01069-6\">LINK<\/a>), nous avons examin\u00e9 le virome intestinal de 89 personnes pendant dix jours de je\u00fbne. Le virome est compos\u00e9 principalement de bact\u00e9riophages : des virus qui infectent les bact\u00e9ries et peuvent influencer la comp\u00e9tition microbienne et l\u2019organisation de l\u2019\u00e9cosyst\u00e8me.<\/p>\n<p>Le je\u00fbne a temporairement r\u00e9duit la diversit\u00e9 virale et r\u00e9organis\u00e9 les connexions entre les virus et les bact\u00e9ries. Il est important de noter que bon nombre des h\u00f4tes bact\u00e9riens associ\u00e9s \u00e0 ces virus appartenaient \u00e0 des genres tels que <em>Faecalibacterium<\/em>, <em>Roseburia<\/em>, <em>Eubacterium<\/em> et <em>Clostridium<\/em>. Ces bact\u00e9ries jouent un r\u00f4le important dans la fermentation des fibres alimentaires et produisent ainsi des compos\u00e9s aux bienfaits reconnus pour la sant\u00e9, tels que les acides gras \u00e0 cha\u00eene courte, dont le butyrate.<\/p>\n<p>Ce lien est biologiquement plausible. La fermentation des fibres est consid\u00e9rablement r\u00e9duite pendant le je\u00fbne, car presque aucune fibre alimentaire n\u2019atteint le c\u00f4lon.<\/p>\n<p>Les modifications virales pourraient donc refl\u00e9ter \u2014 et peut-\u00eatre contribuer \u00e0 \u2014 la r\u00e9organisation des communaut\u00e9s bact\u00e9riennes qui fermentent les fibres. C\u2019est une raison suppl\u00e9mentaire qui nous a conduits \u00e0 examiner ces fibres alimentaires de plus pr\u00e8s.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb12px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n<h3><strong>Pourquoi les fibres sont si importantes<\/strong><\/h3>\n<p>Les fibres ne servent pas uniquement \u00e0 faciliter le transit intestinal. Beaucoup atteignent le c\u00f4lon, o\u00f9 elles sont ferment\u00e9es par des micro-organismes. Ce processus produit des m\u00e9tabolites tels que l\u2019ac\u00e9tate, le propionate et le butyrate, qui contribuent \u00e0 la nutrition des cellules du c\u00f4lon et au maintien de la fonction de barri\u00e8re intestinale.<\/p>\n<p>Plusieurs \u00e9tudes majeures illustrent leur importance.<\/p>\n<ul>\n<li>Une vaste analyse (<a href=\"https:\/\/www.thelancet.com\/journals\/lancet\/article\/PIIS0140-6736(18)31809-9\/fulltext\">LINK<\/a>) publi\u00e9e dans <em>The Lancet<\/em>, combinant 185 \u00e9tudes prospectives et 58 essais cliniques, a r\u00e9v\u00e9l\u00e9 qu\u2019une consommation plus \u00e9lev\u00e9e de fibres \u00e9tait associ\u00e9e \u00e0 une r\u00e9duction de 15 \u00e0 30 % du risque de plusieurs \u00e9v\u00e9nements majeurs, dont la mortalit\u00e9 cardiovasculaire, la maladie coronarienne, l\u2019accident vasculaire c\u00e9r\u00e9bral, le diab\u00e8te de type 2 et le cancer colorectal. Les b\u00e9n\u00e9fices \u00e9taient perceptibles \u00e0 partir d\u2019apports d\u2019environ 25 \u00e0 29 grammes par jour et pourraient augmenter davantage \u00e0 des apports plus \u00e9lev\u00e9s.<\/li>\n<li>Dans une \u00e9tude clinique (<a href=\"https:\/\/www.science.org\/doi\/10.1126\/science.aao5774\">LINK<\/a>) publi\u00e9e dans <em>Science<\/em>, un r\u00e9gime riche en fibres vari\u00e9es a favoris\u00e9 de mani\u00e8re s\u00e9lective un groupe de bact\u00e9ries productrices d\u2019acides gras \u00e0 cha\u00eene courte chez des personnes atteintes de diab\u00e8te de type 2. Les participants chez qui ces bact\u00e9ries ont le plus augment\u00e9 ont \u00e9galement pr\u00e9sent\u00e9 les am\u00e9liorations les plus marqu\u00e9es de leur \u00e9tat de sant\u00e9.<\/li>\n<li>Une m\u00e9ta-analyse (<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/29757343\/\">LINK<\/a>) publi\u00e9e dans l\u2019<em>American Journal of Clinical Nutrition<\/em> a regroup\u00e9 64 essais portant sur 2 099 participants. Les interventions \u00e0 base de fibres ont augment\u00e9 <em>Bifidobacterium<\/em>, <em>Lactobacillus<\/em> et le butyrate f\u00e9cal. Il s\u2019agit l\u00e0 d\u2019une nuance importante : diff\u00e9rentes fibres nourrissent diff\u00e9rents micro-organismes, et leurs effets ne peuvent \u00eatre r\u00e9duits \u00e0 un score unique du microbiote.<\/li>\n<\/ul>\n[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n<h3><strong>Les fibres pendant le je\u00fbne : une approche plus naturelle qu\u2019on ne le pense ?<\/strong><\/h3>\n<p>Les p\u00e9riodes de p\u00e9nurie alimentaire dans la nature ne signifiaient pas toujours une absence totale de nourriture. Les \u00eatres humains et d\u2019autres animaux se tournaient souvent vers des \u00ab aliments de repli \u00bb (fallback foods) : des ressources moins pris\u00e9es mais plus fiables, comprenant fr\u00e9quemment des plantes coriaces et riches en fibres.<\/p>\n<p>Cela est particuli\u00e8rement bien document\u00e9 chez les grands singes africains (<a href=\"https:\/\/royalsocietypublishing.org\/rstb\/article-abstract\/334\/1270\/171\/42018\/The-significance-of-fibrous-foods-for-Kibale?redirectedFrom=PDF\">LINK<\/a>). Les gorilles des plaines de l\u2019Ouest sont fortement attir\u00e9s par les fruits m\u00fbrs, qui peuvent repr\u00e9senter jusqu\u2019\u00e0 70 % de leur temps d\u2019alimentation lorsqu\u2019ils sont abondants. Lorsque les fruits se rar\u00e9fient, ils augmentent fortement leur consommation de feuilles, d\u2019herbes, d\u2019\u00e9corce et de fruits plus fibreux. Les feuilles peuvent alors repr\u00e9senter jusqu\u2019\u00e0 70 % du temps d\u2019alimentation chez les m\u00e2les et 50 % chez les femelles. Les chimpanz\u00e9s ont \u00e9galement recours aux moelles v\u00e9g\u00e9tales fibreuses et aux feuilles lorsque les fruits pr\u00e9f\u00e9r\u00e9s sont moins disponibles.<\/p>\n<p>De m\u00eame, les chasseurs-cueilleurs humains se sont appuy\u00e9s sur des tubercules, des baies, des graines et d\u2019autres v\u00e9g\u00e9taux sauvages pendant les p\u00e9riodes o\u00f9 les aliments pr\u00e9f\u00e9r\u00e9s n\u2019\u00e9taient pas disponibles. Leur alimentation pouvait rester riche en fibres malgr\u00e9 des variations saisonni\u00e8res consid\u00e9rables.<\/p>\n<p>Cela nous a amen\u00e9s \u00e0 envisager une nouvelle hypoth\u00e8se. Peut-\u00eatre la disparition totale des fibres pendant le je\u00fbne n\u2019est-elle pas le seul mod\u00e8le biologiquement pertinent. Un programme de je\u00fbne pauvre en \u00e9nergie contenant une quantit\u00e9 raisonnable de fibres s\u00e9lectionn\u00e9es pourrait maintenir la transition m\u00e9tabolique tout en fournissant un substrat limit\u00e9 \u00e0 l\u2019\u00e9cosyst\u00e8me intestinal.[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n<h3><strong>L\u2019\u00e9tude CoFFIe : explorer l\u2019apport de fibres pendant le je\u00fbne<\/strong><\/h3>\n<p>L\u2019\u00e9tude CoFFIe \u2014 <em>Combining Fasting and Fibre Interventions to Optimise Their Gut Microbiome-mediated Health Benefits<\/em> \u2014 testera directement cette hypoth\u00e8se.<\/p>\n<p>Soixante-quinze participants suivront un programme de je\u00fbne Buchinger d\u2019une dur\u00e9e de 10 \u00b1 4 jours. Cinquante recevront d\u2019amidon r\u00e9sistant de type IV d\u00e9riv\u00e9 du ma\u00efs, tandis que 25 recevront une pr\u00e9paration t\u00e9moin \u00e0 base d\u2019amidon de ma\u00efs. L\u2019amidon r\u00e9sistant \u00e9chappe en grande partie \u00e0 la digestion dans l\u2019intestin gr\u00eale et atteint le c\u00f4lon, o\u00f9 il peut \u00eatre utilis\u00e9 par des micro-organismes s\u00e9lectionn\u00e9s.<\/p>\n<p>Nous examinerons si la suppl\u00e9mentation en fibres soutient les bact\u00e9ries productrices de butyrate et influence la fonction microbienne, la production de butyrate, le contr\u00f4le de la glyc\u00e9mie, la sensibilit\u00e9 \u00e0 l\u2019insuline et la c\u00e9tose. Des analyses m\u00e9tag\u00e9nomiques et m\u00e9tabolomiques nous permettront d\u2019\u00e9tudier non seulement quels micro-organismes sont pr\u00e9sents, mais aussi ce qu\u2019ils font.<\/p>\n<p>Nous accordons \u00e9galement une attention particuli\u00e8re aux effets du je\u00fbne au-del\u00e0 de l\u2019intestin. De minuscules particules lib\u00e9r\u00e9es par les cellules agissent comme des messagers biologiques en transportant des signaux mol\u00e9culaires et des prot\u00e9ines essentiels entre les organes. V\u00e9ritables biomarqueurs innovants de la m\u00e9decine moderne, elles nous permettent de mieux comprendre comment le je\u00fbne r\u00e9gule la communication cellulaire dans l\u2019ensemble de l\u2019organisme.<\/p>\n<p>Pour cette analyse hautement sp\u00e9cialis\u00e9e, nous avons le plaisir d\u2019accueillir une doctorante invit\u00e9e de l\u2019Universit\u00e9 de Milan, qui r\u00e9alisera ces recherches.<\/p>\n<p>Nous sommes fiers de collaborer pour cette \u00e9tude avec deux institutions de recherche de premier plan : le Leiden University Medical Center (LUMC), la Netherlands Organisation for Applied Scientific Research (TNO) et de l&rsquo;universit\u00e9 de Milan.[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n<h3><strong>En pratique : les fibres ne se limitent pas aux l\u00e9gumes fibreux<\/strong><\/h3>\n<p>Manger plus de fibres ne signifie pas se limiter aux l\u00e9gumes \u00e0 texture fibreuse. Les fruits peuvent apporter des quantit\u00e9s importantes de fibres, en particulier lorsqu\u2019ils sont consomm\u00e9s entiers plut\u00f4t qu\u2019en jus. Les l\u00e9gumineuses, le pain et les p\u00e2tes complets, l\u2019avoine, l\u2019orge, les c\u00e9r\u00e9ales compl\u00e8tes, les noix et les graines sont \u00e9galement des sources importantes.<\/p>\n<p>Voici quelques substitutions simples pour augmenter votre consommation de fibres :[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00a0\u00bb106157&Prime; img_size=\u00a0\u00bblarge\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][vc_empty_space height=\u00a0\u00bb32&Prime;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Nos conseils nutritionnels mettent donc l\u2019accent sur les c\u00e9r\u00e9ales compl\u00e8tes et les l\u00e9gumineuses en tant que sources de glucides riches en fibres, susceptibles de favoriser le contr\u00f4le de la glyc\u00e9mie. Une alimentation vari\u00e9e est pr\u00e9f\u00e9rable au recours \u00e0 un unique \u00ab super-aliment \u00bb ou \u00e0 un compl\u00e9ment isol\u00e9, car diff\u00e9rentes plantes fournissent diff\u00e9rentes structures de fibres \u00e0 diff\u00e9rentes communaut\u00e9s microbiennes.<\/p>\n<p>Apr\u00e8s le je\u00fbne, ces aliments doivent \u00eatre r\u00e9introduits progressivement en fonction de la tol\u00e9rance individuelle. L\u2019objectif n\u2019est pas simplement de consommer la plus grande quantit\u00e9 possible de fibres. Il s\u2019agit de r\u00e9tablir un apport diversifi\u00e9 et durable de substrats pour un \u00e9cosyst\u00e8me intestinal r\u00e9silient.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb64&Prime;][\/vc_column][\/vc_row][vc_row][vc_column offset=\u00a0\u00bbvc_hidden-sm vc_hidden-xs\u00a0\u00bb][vc_empty_space height=\u00a0\u00bb64&Prime;][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb.vc_custom_1761225156646{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;background-color: #F8F8F6 !important;}\u00a0\u00bb][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]This might also interest you:[\/vc_column_text][vc_empty_space height=\u00a0\u00bb24px\u00a0\u00bb]<div class=\"norebro-button-sc btn-wrap text-left\" \n\tid=\"norebro-custom-6ae131bacccbb\"\n\t \n\t>\n\n\t<a href=\"https:\/\/www.buchinger-wilhelmi.com\/en\/science\/\" target=\"_blank\" \n\t\tclass=\"btn  btn-outline\">\n\n\t\t\n\t\t<span class=\"text\">\n\t\t\tScience Documentary\t\t<\/span>\n\n\t\t\n\t\t\t<\/a>\n\n<\/div>[vc_empty_space height=\u00a0\u00bb24px\u00a0\u00bb]<div class=\"norebro-button-sc btn-wrap text-left\" \n\tid=\"norebro-custom-6ae131baccd2c\"\n\t \n\t>\n\n\t<a href=\"https:\/\/www.buchinger-wilhelmi.com\/en\/testimonials\/\" target=\"_blank\" \n\t\tclass=\"btn  btn-outline\">\n\n\t\t\n\t\t<span class=\"text\">\n\t\t\tTestimonials\t\t<\/span>\n\n\t\t\n\t\t\t<\/a>\n\n<\/div>[\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\u00c0 LA D\u00c9COUVERTE DES FIBRES ALIMENTAIRES PENDANT LE JE\u00dbNE Faut-il consommer davantage de&#8230;<\/p>\n","protected":false},"author":29,"featured_media":106928,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_custom_body_class":"","_custom_post_class":"","_searchwp_excluded":"","inline_featured_image":false,"footnotes":""},"categories":[106],"tags":[],"class_list":["post-106615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>CoFFIe Study: Fasting, Fibre &amp; the Gut Microbiome<\/title>\n<meta name=\"description\" content=\"Can fibre support the gut microbiome during fasting? 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