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
|Prof. Kieran Tuohy – Co-Chair||University of Leeds||Professor||UK|
|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|
For more detailed information, please contact Naomi Venlet at email@example.com or Luigi De Rosa at firstname.lastname@example.org
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
Oldest to Newest
Process for the Assessment of Scientific Support for Claims on Foods (PASSCLAIM) – Phase One: Preparing the Way
Guidelines for the Design, Conduct and Reporting of Human Intervention Studies to Evaluate the Health Benefits of Foods
British Journal of Nutrition. 2011;106:(2)S3-S15. Commissioned by the Functional Foods Task Force.
Food Ingredients Promoting Oral Health
European Journal of Nutrition. 2012;51(suppl 2):S9-S48. Commissioned by the Functional Foods Task Force.
The Application of Good Clinical Practice in Nutrition Research
European Journal of Clinical Nutrition. 2012;66(12):1280-1281. Commissioned by the Functional Foods Task Force.
Markers for Nutrition Studies: Review of Criteria for the Evaluation of Markers
European Journal of Nutrition. 2013;52(7):1685-1699. Commissioned by the Functional Foods Task Force.
Completed Expert Groups
Overview of completed activities since 2021
Review of the Evidence Base for Population Targeted Protein Intake for Muscle Health
Identifying preferred approaches for quantifying the impact of modifying nutrient intakes
Joint nutrition cluster activity on ‘mechanistic insights into the gut-brain axis' in collaboration with Early Nutrition and Long-Term Health; Nutrition, Immunity & Inflammation; Nutrition & Brain Health; Prebiotics and Probiotics Task Forces