Developing tools, guidance and supporting materials to scientifically substantiate health benefits of foods
Task Force Information
Develop guidance and tools to define the scientific substantiation of benefits of foods and food constituents for maintenance and improvement of health and wellness;
identify factors and compounds to help ensure health claims can meet regulatory standards;
help understand the role of the microbiome in metabolising food constituents and mediating health benefits of foods.
Task Force Members
|Dr Matthias Sass – Chair||ADM||Director R&D||DE|
|Prof. Kieran Tuohy – Co-Chair||Fondazione Edmund Mach||Group Leader Nutrition & Nutrigenomics Research Unit||IT|
|Dr Andrea Bertocco||Herbalife||Director Scientific Affairs||UK|
|Prof. Jelena Helene Cvejic*||University of Novi Sad||Professor||RS|
|Dr Pascale Fança-Berthon||Naturex (Givaudan)||Category Technical Leader||FR|
|Prof. Bryan Hanley*||Academisch Centrum Tandheelkunde Amsterdam (ACTA)||Visiting Researcher||NL|
|Dr Oliver Hasselwander||IFF||Technical Fellow||UK|
|Mr Xavier Lavigne||Abbott Nutrition||Director, Regulatory Policy & Intelligence||BE|
|Dr Alexandra Meynier||Mondelēz International||Nutrition Scientist||FR|
|Ms Naomi Venlet||ILSI Europe||Scientific Project Manager||BE|
Health benefits of polyphenols mediated by gut microbiome modulation and/or activity of microbial polyphenol-derived metabolites - Ongoing -
The resulting systematic review will give a better understanding of the mechanism of action and characterisation of the food related polyphenols, as well as the required dose for health benefits. This review may help to design future human intervention studies.
Biological age assessment - Upcoming -
Identify divergences between our chronological and biological clocks by focusing on our gut microbiome and correlate the microbiome’s biological ageing to dietary and lifestyle interventions.
Health benefits of polyphenols mediated by gut microbiome modulation and/or activity of microbial polyphenol-derived metabolites
Background and Objectives
Polyphenol consumption (present in dark berries, cocoa, nuts and others) has been associated with several cardiometabolic and cognitive function benefits. However, the mechanism of action is often not fully understood. The objective is to better understand this mechanism, investigating the effects of consumption of food related polyphenols and microbial polyphenol-derived metabolites on the gut microbiome and associated health benefits.
The resulting systematic review will give a better understanding of the mechanism of action and characterization of the food related polyphenols, as well as the required dose for health benefits. This review may help to design future human intervention studies.
Expert Group Members
Commissioned by the Heath Benefits Assessment of Foods Task Force.
British Dental Journal 2020;29(12):769-773. Commissioned by the Health Benefits Assessment of Foods Task Force.
European Journal of Nutrition. Commissioned by the Health Benefits Assessment of Foods Task Force.
BMC Oral Health volume 19: 212 (2019). Commissioned by the Health Benefits Assessment of Foods Task Force.
European Journal of Nutrition 2018;57(1):25-49. Commissioned by the Functional Foods and the Prebiotics Task Forces.
- Health Benefits Assessment of Foods Task Force - One Pager
- The Health Benefits Assessment of Foods Task Force in a nutshell, an introductory video*
* The video was developed on the occasion of the Annual Symposium