Biomarkers for Nutrition and Health
In April 2014 the Joint Programming Initiative ‘A Healthy Diet for a Healthy Life’ (JPI HDHL) launched a transnational call for research proposals on Biomarkers in Nutrition and Health (BioNH). The funded projects MiRDiet and FOODBALL stared in December 2014 and ended respectively in December 2017 and July 2018.
The intake of foods, food ingredients and food contaminants in a population is a major challenge and questionnaire technology may lead to biased results. Dietary patterns may be even more complicated. Intake/ exposure biomarkers covering a broad number of foods and food components could provide a more objective measure of actual intake and status, and will be an important adjunct to classical dietary data. However, few foods are covered by validated intake/exposure biomarkers. One of the main applications of dietary biomarkers is to use them as a reference measurement to assess the validity and accuracy of dietary assessment methodologies. Any biomarker needs careful validation.
Aims of the call
The following research challenge was outlined in the SRA (1st edition): Define and harmonise the methodology necessary to prove the nutritional effects in the development of foods. A biomarker may be defined as “a characteristic that is objectively measured and evaluated as an indicator of any exposure, biological process or state of a biological system.”
Several national and international authorities presented general concepts for identification of biomarkers in disease. However, clear recommendations on biomarkers in nutrition and health were lacking. The main objective of the Biomarkers in Nutrition and Health (BioNH) call was to support interdisciplinary research and innovative approaches for the validation of biomarkers and the investigation of intake/exposure and nutritional status of biomarkers within this scientific area. This was a key step in the implementation of the JPI HDHL SRA. BioNH aimed to define and harmonise the methodology necessary to prove the nutritional effects in the development of foods.
* Did not fund research projects in this call
Legend: Yellow - Foodball | Purple - MiRDiet
|FOODBALL||Prof. Edith Feskens,
Wageningen University, The Netherlands
|MirDiet||Dr. Dominique Langin,
Contact call Secretariat: ZonMw (NL), JPIHDHLprojects@zonmw.nl