This Working Group will address one of the most important challenges for the next fifty years – to reduce the impact of chronic disease.
The worldwide spread of unhealthy eating practices is increasing alarmingly and experts warn of increased mortality from associated chronic diseases. Diets rich in plant-based foods are strongly associated with reducing these risks. However, as yet, the constituents in plants that promote health have proved difficult to identify with certainty, thereby making the precision of dietary recommendations uncertain.
Scientists want to contribute. It is essential for plant scientists to build multidisciplinary interactions with researchers in nutrition and chronic diseases pathology in order to contribute novel insight into which foods reduce the risk of chronic disease and how these foods work to impact human health and reduce some of the complexity of the diet-health relationship. This was the focus of the EPSO workshop “Plant Pigments and Human Health” on May 2011, which was highly appreciated by all participants and gave rise to this working group.
In particular, plant biochemistry can make significant contributions to the identification and measurement of many metabolites in plant-based foods, especially phytonutrients known to promote health. From this, plant genetics and metabolic engineering can be used to make foods that differ only in their content of specific phytonutrients.
Workshop to discuss contributions from plant science to Food 2030 and the Sustainable Development Goals at large. The next meeting will be on 27.11. 2018. in Berlin.
EPSO news developed by this WG:
EPSO welcomes the 2020 Nobel Prize in Chemistry to E Charpentier and J Doudna for the development of a method for genome editing
The award honours a discovery made in basic research on bacteria, which has led to transformative applications in the plant and medical sciences. It is the first Nobel prize to be shared by two women. In plant science, genome editing enables scientists and breeders to...
EPSO welcomes the EC Farm to Fork Strategy and offers to collaborate with the European Commission, the Member States and stakeholders to implement it. EPSO appreciates that the strategy links Food and Nutritional Security, environmental sustainability and human...
Plant research and innovation can contribute through three main paths to achieve Nutritional Security (NS): Underutilised nutritious fruit and vegetable crops: improve their economic performance and further increase their nutritional quality – emerging over the past...
Relevant news from other sources:
EASAC: Report from European science academies calls for urgent action on food and nutrition security.
European research and innovation for Food and Nutrition Security (FNS) – FOOD 2030 Conference background document, 13.10.2016, comprising the FNS priorities NUTRITION for sustainable and healthy diets, CLIMATE smart and environmentally sustainable food systems,...
Borjana Arsova – Julich, DE
Susanne Baldermann – IGZ, DE
Raoul Bino – WUR, NL
Tilman Brueck – IGZ, DE
Theresa Fitzpatrick – University of Geneva, CH
Manuel Gonzalez-Guerrero – CBGP (UPM-INIA), ES
Alain Goossens – VIB, BE
Trine Hvoslef-Eide – Norwegian University of Life Sciences, Ås, NO
Caroline Labrie – WUR, NL
Claudia Nunes dos Santos – ITQB, PT
Karin Metzlaff – EPSO
Francesco Paolocci – CNR-IGV-Perugia, IT
Katia Petroni – Milano University, IT
Roberto Pinton – Università degli Studi di Udine, IT
Angelo Santino – CNR – ISPA-Lecce, IT
Monika Schreiner – IGZ, DE
Carmen Socaciu – Cluj University, RO
Derek Stewart – Hutton Institute, UK
Chiara Tonelli – Milano University, IT
Bjorn Usadel – Julich, DE
Olaf van Kooten – Wageningen University, NL
Rebeca Fernandez – FoodDrinkEurope, BE