Biomarkers in nutrition and health | 45158
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Biomarkers in nutrition and health

Joint Event on Global Public Health Congress & Annual Congress on Nutrition & Healthcare

October 18-20, 2018 Paris, France

Massimo Collino,Andrea Mancini,Martine Morzel,Cecile Gladine

University of Turin, Italy

Edmund Mach Foundation - Agricultural Institute San Michele AllAdige, Italy

Centre des Sciences du Gout et de l Alimentation, France

French National Institute of Agriculture, France

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

Traditionally, dietary recommendations have been set at the average population level. However, current research is increasingly showing that the risks, benefits and nutritional requirements strongly vary between different population groups and even individuals, depending on their genetic or other characteristics. For example, European citizens generally consume too high levels of salt, sugar and saturated fat. However, there are significant individual differences in tolerance levels of these food constituents among consumers. More research is needed to better define these individual differences in health responses to diets by validated, nutrition and health-related biomarkers. There is a need for biomarkers determining the intake of specific nutrients or food components (for example by using food metabolomics) and to complement the more traditional dietary assessment methodologies. Further, biomarkers that reflect the nutrition-related health status at both individual and group levels are crucial to demonstrate the health effects of certain foods. The workshop will describe few recent projects granted by European ERA HDHL Cofunded Call Biomarkers in Nutrition and Health, within the Joint Programming Initiative �??A Healthy Diet for a Healthy Life�?� (, JPI HDHL), which has been established to coordinate research in the areas of food, diet, physical activity and health in order to achieve tangible societal and health impact and to strengthen European leadership and competitiveness in this field.

Biography :

Massimo Collino is a Professor of Pharmacology and Toxicology at Department of Drug Science and Technology, University of Turin (Italy). He is an Author of 86 full papers published in international journals with impact factor; citations: 1886; h-index: 25. He is a European Coordinator of the European Project “Innovative Technological Approaches for Validation of Salivary AGEs as Novel Biomarkers in Evaluation of Risk Factors for Diet-Related Diseases. Andrea Mancini is currently working as a research fellow at Department of Food Quality and Nutrition, Nutrition and Nutrigenomics Group Edmund Mach Foundation. His has worked in the field of Genetics of microorganisms, Food microbiology, Microbial ecology, Interaction of human host microorganisms (gut: brain axis), Neurocompounds of microbial origin, Probiotics (study and development), functional foods. Currently he is directly working in the project CABALA_diet & health. Martine Morzel graduated with a PhD in Food Science and Nutrition from University College Cork (Ireland) in 2000. After a Marie Curie-funded postdoctoral stay at IMARES (The Netherlands), she was appointed at the French National Institute for Agricultural Research in 2002. Martine Morzel is conducting research on the links between chemosensory perception, dietary habits and saliva composition in Humans. She is author of 46 articles and co-editor of a book “Flavour, from food to perception”. She is currently coordinating a European project (SALAMANDER:SALivAry bioMarkers of mediterraneAN Diet associated with long-tERm protection against type 2 diabetes mellitus). Dr. Cécile Gladine is a researcher at the Human Nutrition Department of the French National Institute of Agriculture (INRA) who brings expertise in clinical nutrition, animal and cell culture experimentation, analytical biochemistry especially focused on the MS-based lipidomic profiling of oxylipins. Dr Gladine is applying these tools to investigate the relationships between diet, oxylipins and human health with a special emphasis given to cardiometabolic health and inflammatory related-diseases as well as the interindividual variability in the oxylipin metabolism.