Health effects and bioavailability of food and nutrition

Do prebiotic fibres improve intestinal health? Can plant-based proteins be a healthy alternative to meat and dairy? How to measure effects on microbiota composition? Anyone bringing ‘healthy’ ingredients and foods to the market will have to provide convincing data to prove the added value. We can help to better understand and scientifically substantiate the health effects of innovations and product improvements. This increases the possibility of health-claim approval by the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA) - fundamental to achieving market presence and success.

From literature review to human trial

From literature research to in vitro screening, human-intervention studies and data-driven modelling: Wageningen experts offer support throughout the whole innovation pipeline. Thanks to many years of experience we know precisely how to formulate the right research questions and how to develop efficient, tailor-made research strategies to provide insights that really make the difference. Wageningen experts have a wide range of methodologies available for gaining mechanistic insight into effects on and in the gastrointestinal tract. Lab studies are carried out both stand-alone and in combination with human trials. Wageningen experts can also support in the compilation of peer-reviewed scientific papers.

Measuring quality-of-life effects

Studying the health effects of ingredients and food products is the aim of different studies coordinated by Wageningen University & Research. In the IBSQutrition project, Wageningen scientists investigate whether improved nutrition has a positive quality-of-life effect on people with Irritable Bowel Syndrome (IBS), combining in vitro gut models with intervention studies.

A reliable in vitro DIAAS-calculation method for assessing protein quality and a new approach to study intestinal barrier function in a ‘lab-on-a-chip' model are the outcomes of Sustainable Future Proteins (2018-2020). The project has elucidated differences between sustainable protein sources and points to directions for improving digestibility.

To develop and reformulate tasty products that help consumers make more-responsible and healthy choices, while meeting their needs and preferences, is the aim of REBUS (2020-2024). In this project, Wageningen experts combine their unique knowledge of product reformulation, and nutritional effects on glucose response, and link this response to perceived wellbeing.