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- The LONGLIFE project involves Irish research partners (Teagasc and UCC) to develop innovative processes for transforming food substrates (milk, Teagasc and cereals, UCC) into fermentates, using novel strains of lactic acid bacteria (LAB) and yeasts to produce value-added fermented liquids and powders, and long-fermented sourdough bread with improved health benefits, improved organoleptic qualities…
- Dietary Assessment & Further Development of Biomarkers for All Image AbstractThe role of diet in health is well established and current dietary and lifestyle patterns together with an ageing population has resulted in an increase in the prevalence of diet-related…
- Committed to the responsible development of meat replacement products and practices: comparing multidimensional barriers and potentials in European countries
- Image Towards comprehensive analytical methods for partially hydrolysed gluten to assess product safety for celiac disease patientsAbstractCeliac disease (CeD) is a common food-induced inflammatory disease of the small intestine caused by the ingestion of gluten from wheat, barley and rye. It is one of the most prevalent food…
- Preventing the risk of undernutrition by fostering meal FORTIfication and PHYsical activity in older adultAbstract Image For the older people, eating well is a key factor in preserving their health and preventing the onset of diseases linked to aging. “Eating well” means having a diet adapted in terms of quality and…
- Background and aimThe VALID project aims to validate plasma valerolactones as stable biomarkers of catechin- and procyanidin- rich foods and to demonstrate their association with markers of metabolic health, inflammation and cognitive function in an older European population, building upon the existing TUDA study of 5,186 older adults. The VALID project has 5 objectives, to evaluate:Plasma PVLs…
- Background and aimRecent findings convincingly demonstrate that Advanced Glycation End Products (AGEs) are modifiable by diet and reflect changes in healthy state. SALIVAGES investigates whether that diet-induced AGEs can act as reliable biomarkers of changes in health status and/or risk, focusing on the most highly accessible source of AGEs, the saliva. The main objectives of SALIVAGES were the…
- Genetic carbohydrate maldigestion as a model to study food hypersensitivity mechanism and guide personalised treatment using a non-invasive multi-parametric test Image AbstractIt is estimated that about 20% of the population has a food intolerance and that in people with Irritable Bowel Syndrome which affects about 1 in…
- The physiological impact of dietary methylglyoxal Image AbstractBioactive compounds produced during food processing can have strong pro-inflammatory properties with potential health implications. Modulation of chronic inflammation may be the mechanism linking diet to the risk of chronic diseases such as diabetes and cardiovascular…