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Science Briefs

Personalised nutrition advice provides consumers with individual dietary recommendations based on individual genotype and phenotypic data such as height, weight and blood type. Personalised Nutrition Offerings (PNOs) refer to the delivery of a personalised nutrition product or a service, thus sharing similarities with business models. Although several PNOs are available in the marketplace, many have failed to develop into viable businesses. A search and analysis of the currently available PNOs was undertaken by researchers from Wageningen University and Research Centre, Netherlands and the company Bio-Sense in Brussels, Belgium, who are involved in the Food4Me project (www.food4me.org). Their findings were published in the journal, Genes and Nutrition.

A case study of digital media strategies of the UK-based Food Standards Agency, by researchers from the FoodRisC project, has revealed that their approach has helped in responding to the public and encouraging education to target audiences on food safety and hygiene issues. Social media has enabled the Food Standards Agency to be more immediate and flexible, especially during a food crisis. This research is an example that other government departments developing similar processes can use in order to create value for the public.
In a recent study, Dr Skafida from the Centre for Population Health Sciences and the Centre for Research on Families and Relationships (University of Edinburgh) explored why family meals lead to better food choices among children. Eating the same food as their parents was most strongly associated with healthier diets in children. Food choice issues seem to play a more important role than type and place of meal.
Dietary guidelines are usually communicated to broad populations, and this population-level approach may be one of the reasons why many people do not follow them, and do not change their behaviours towards a healthier diet. But if the diet and nutrition of a person was based on a recommendation of their specific needs, then this might change eating behaviours. This is referred to as personalised nutrition. But how can personalised nutrition become a reality? Aside from scientific understanding, successful commercialisation is essential if personalised nutrition is to flourish. As part of the EU funded Food4Me project, researchers from Wageningen University and Research Centre, The Netherlands, and the Belgian company Bio-Sense, have identified the key elements of a business model that can move nutrigenomics-based personalised nutrition to the next level, and ultimately to success in the market place.
A recent review has highlighted the latest research on whether nutrition labelling has been effective in encouraging healthy eating. While the last decade has seen the emergence of a great deal of research in this area, it remains unclear whether the provision of nutrition information has been able to prompt consumers to make healthier food choices in real life.
The UK Food Standards Agency’s (FSA) salt campaign may have successfully reduced salt intakes by about 10% by raising public awareness of salt as a public health issue and encouraging product reformulation. This is the conclusion of a recent study undertaken by researchers of the University of Reading, University of Bologna and University of London as part of the EU project EATWELL (Interventions to Promote Healthy Eating Habits: Evaluation and Recommendations) which assessed healthy eating interventions.
Eating a traditional, balanced Nordic diet was associated with lower death rates in a Danish cohort study, published by researchers from the Danish Cancer Society, Aarhus University and Aalborg Hospital, Denmark.
The quality of dietary fat intake in infants may be associated with a reduction in total and LDL (bad) cholesterol in early life, especially in girls, suggests a new study published in the European Journal of Clinical Nutrition.
Elderly people trying to eat less may benefit from drinking a large glass of water before meals, suggest two studies from the USA.
Closely adhering to a diet rich in fruit and vegetables, olive oil and fish, but with moderate dairy and low red meat intake, may reduce largely the risk of developing diabetes. This finding extends the benefits of the so-called Mediterranean diet beyond its potential to lower heart disease and cancer risk.
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Letzte Aktualisierung der Website: 17/04/2014
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