Objectives
Nutrition is the process by which foods are ingested and utilised for growth, normal function and maintenance of health. The nutritional value of a food is its value or importance in this process. Nutritional value is traditionally expressed in terms of a food’s macronutrient and micronutrient content.
The ways in which nutrients influence body functions and health seem to depend on, e.g. how different nutrients are combined and in which amounts, the frequency of consumption, and the contents of previous meals. Effects vary also by personal characteristics such as exercise, age and gender. Our understanding of these inter-related processes is limited. The same applies to how and to what extent short-term effects influence health.
The Nutritional Value Task Force seeks to increase insight in this field. It may create new opportunities to improve and maintain body functions and health. The scientific community can apply this knowledge in refining dietary recommendations and in substantiating health claims.
The primary area of interest is that of post-prandial metabolism. The methods used in this field vary greatly. Consequently, synthesis and interpretation of the available data are hampered. Development and application of valid methods and in vivo models can open ways to better understand the consequences of the post-prandial responses.
The objectives of the task force are to:
- Review existing models and markers to assess post-prandial responses;
- Propose a standardisation of models and markers;
- Describe how other components in the diet and other lifestyle factors influence post-prandial responses.
Activity
Post-prandial Metabolism
Non-industry experts agreed with the task force to form an Expert Group on lipids. They have addressed the following:
1. The first part is a review of currently available methods to investigate determinants of post-prandial physiology and responses to ingested lipids; this will be the first paper. It will take into account the outcomes of PASSCLAIM.
2. The second paper addresses the numerous factors influencing post-prandial lipid metabolism. Special attention has been paid to the impact of sampling site and frequency, in vivo versus in vitro results, the impact of foods, food components and the total diet, meal frequency, second meal effects, and subject characteristics (e.g. age, gender, exercise, nutritional status). The paper has been published in the British Journal of Nutrition 2007;98(3):458-473.
Task Force Collaborators
The scientists below participate in the task force:
Experts from supporting member companies
Dr. Jean-Michel Antoine, Groupe Danone (FR)
Dr. Stephan Theis, Südzucker (DE)
Dr. Kirsti Tiihonen, Danisco (FI)
Publication
J. Lopez-Miranda, C. Williams and D. Lairon. Dietary, Physiological, Genetic and Pathological Influences on Postprandial Lipid Metablism. British Journal of Nutrition 2007;98(3):458-473.
To download the poster of the task force, click here.
For more information contact info@ilsieurope.be.