Sticking to a Mediterranean style diet decreases the levels of the inflammatory marker called C-reative protein, linked to ageing, finds the EU funded project NU-AGE. At a recent conference in Brussels, researchers presented that a NU-AGE Mediterranean style diet, tested in the project, significantly decreased the levels of this protein which is one of the main inflammatory markers linked with the ageing process. Another positive effect of this diet was that the rate of bone loss in people with osteoporosis was reduced. Other parameters such as insulin sensitivity, cardiovascular health, digestive health and quality of life are yet to be analysed.
The size of a food package can influence people’s perception of portion size.
Europe needs a world-class research infrastructure to help researchers better understand the relationship between food, nutrition and health. The EuroDISH project, which is EU-funded (Sep 2012-Aug 2015), produced a roadmap for the deployment of an overarching European food and health research infrastructure by 2025. The project’s results were presented at the Expo in Milan, in Italy, on Friday 15 May 2015.
EUFIC’s animated video translates science behind the energy balance concept in a clear, engaging and fun way, and gives practical tips for a healthy energy balance.
A new European-funded project comprising thirty organisations from fifteen countries has started working together to study the microorganisms in our intestines and the role they play in health, well-being, and how they can help prevent diet- and brain-related diseases.
Appropriate reference amounts are important for the effective use of nutrition labelling information, study reveals
A recent study by Professor Monique Raats of the University of Surrey’s Food, Consumer Behaviour and Health Research Centre, in conjunction with the European Food Information Council (EUFIC) in Brussels, has shown that consumers do take into account reference amounts displayed on front of pack nutrition labelling when making their judgements of healthfulness, thus highlighting their importance for the effective presentation of nutrition information.
CHANCE project presents foods and strategies to enhance nutritional health for people on a low budget
On 2nd July 2014 the findings from the CHANCE project were presented, alongside research from experts working in similar fields, at the CHANCE final conference ‘Targeting at risk-of-poverty populations in Europe with affordable and nutritionally enhanced food products’ which was held at the Royal Flemish Academy of Belgium for Science and the Arts in Brussels. The conference provided a place where experts from across Europe could discuss the outcomes which have emerged from the research, including the finding that the population as a whole often fails to meet nutritional recommendations and the development of healthy, affordable and commonly consumed food prototypes.
Prof. Grunert presents EUFIC consumer study at Green Week: price and nutritional value come first, while sustainability awareness could influence food choice in the future
Brussels, 3 June 2014, from the European Food Information Council (EUFIC): EUFIC study shows that, when it comes to choosing foods, price and nutritional value come first. But consumer interest in sustainability could influence food choice in the future as awareness of sustainability grows with regards to food. A podcast summarises results to be presented by Prof Klaus Grunert at the European Commission’s Green Week, June 3 – 5.
A pan-European study by the European Food Information Council (EUFIC), published in Food Policy, has found that consumers have a reasonable understanding of sustainability as a responsible behaviour towards the environment and a fair treatment of present and future generations.