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fat challenge test may identify dietary health effects
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a high-fat challenge test employing cutting edge –omics technology may generate more and better information about the health effects of dietary ingredients and supplements, say researchers. researchers from tno have demonstrated that the method, which is assessed using metabolomics and proteomics technology, can provide additional information on the metabolic effects of dietary ingredients and thus help to provide greater information on the health effects of diet than current testing methods. the researchers, led by dr ben van ommen, principal scientist and program director of systems biology at tno, said that the extra information provided by the new testing methods could be of use in the substantiation of health claims. “diet only has minor effects on health outcomes. the changes are mostly subtle, but they can be very important to health,” said van ommen. “nowadays health is more seen as the ability of a person to adapt to changes (stressors). the body deals with stressors on a daily basis, especially in terms of metabolism and inflammation. by measuring the response to a stressor, we can get an indication of a person's health,” he added. speaking with nutraingredients, dr van ommen said that the main challenge for food and nutrition scientists currently is demonstrating that dietary interventions actually produce a change in health status. “this is not easy, we know that from the way that efsa has rejected many health claims dossiers for this reason in the past,” said van ommen. changing thinking dr van ommen and his team at tno asked themselves whether there would be a better way to quantify these many subtle changes that a dietary intervention may have. “we’ve come to a concept we call perturbation of homeostasis,” he affirmed. homeostasis is the regulation of the bodies internal processes in a healthy and balanced status. dr van ommen said that by challenging or perturbing this system, the a test can give a good idea of a persons health. the nutrigenomics expert explained the concept by noting that it is generally more difficult to judge a persons health if they are in a resting state. he said that when people are in stressful or challenging situations then it becomes easier to assess health, by judging how well they cope with such challenges. “if you were to run a marathon then i could very easily tell you about your physical state. but if you are just sitting in a chair then it would be more difficult,” said dr van ommen.
Source :foodnavigator.com
Date :
1
July
2011
Category :
Food And Health
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the french nutrinet- santé study has published its first results on snacking habits and their impact on nutritional balance. study shows french are sweet on snacks the on-going study called nutrinet- santé is led by professor hercberg at the research unit of nutritional epidemiology (uren) at paris university 13. it looks at the relationship between health, nutrition and eating behaviours and aims to identify disease risk factors linked to nutrition.
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over two-thirds of the dietary information printed in national uk newspapers do not have sound scientific backing, according to a new study that raises concerns that misinformation is leading to public misconceptions about food. daily newspapers are an important source of information about nutrition and health for the general public, and their coverage may have a big part to play in the food choices and health beliefs of their readers.
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nine months after the european food safety authority (efsa) handed in a positive safety assessment for conjugated linoleic acid (cla), the weight management ingredient will be assessed by the european commission as it continues its protracted journey to attain eu novel foods status. body shaping and toning is the predominate cla claim, although to date, efsa\'s health claims panel has not accepted cla claim-backing science february 21 will see the ec’s standing committee on the food chain and animal health (scofcah) entertain member state views on draft opinions for the use of proprietary versions of cla owned by market leaders lipid nutrition and basf-owned cognis in foodstuffs across the eu.
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greater focus is needed on the complicated interplay between foods physical characteristics, and their oral and texture perception, says a new review. the review, published in the journal of texture studies, focuses on the interplay between the physical properties of hard solid foods and oral processing, in relation to the perception of texture attributes. the authors said that in the future existing knowledge about these interactions should be combined better with knowledge on how texture stimuli are evaluated in the oral cavity and processed in the brain to come assessments of texture perception and pleasantness.
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what do companies like vitamin shoppe, johnson & johnson, dsm, whole foods, nbty and even pfizer have in common? the answer is that they have all found a way to do what many other well-intentioned firms in the nutrition industry have not been able to: they have joined the battle against malnutrition. "when it comes to csr, improving nutrition is a privilege and responsibility unique to the nutrition industry.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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better policies, new agricultural research and techniques, and social investments are crucial to safeguarding 
the global alliance for improved 
a us public interest group has slammed 