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How policies can protect the health and life of millions: BREMEN, Germany, November 29, 2022 – The covid-19-pandemic may give a different impression, but non-communicable diseases are by far the leading cause of disability and death in Europe. - Microbiota-Inflammation-Brain axis in heart failure: new food, biomarkerS and AI Approach for the prevention of undeRnutrition in Older Image AbstractIn agreement to the Joint Programming Initiative “A Healthy Diet for a Healthy Life”, the transnational and multidisciplinary AMBROSIA project fits with the areas of food…
- Preventing peanut allergy through improved understanding of the transcutaneous sensitisation route, novel food processing and skin care adaptations
- Dietary Assessment & Further Development of Biomarkers for All
- 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…
- Committed to the responsible development of meat replacement products and practices: comparing multidimensional barriers and potentials in European countries
- Towards comprehensive analytical methods for partially hydrolysed gluten to assess product safety for celiac disease patients
- Preventing the risk of undernutrition by fostering meal FORTIfication and PHYsical activity in older adult
- 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