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Transforming research for food and health in Europe

European Journal of Clinical Nutrition volume 66, pages 1178–1179 (2012)Cite this article

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Abstract

Eating causes up to a quarter of premature deaths from chronic diseases in Europe through poor diet and excess consumption. FAHRE (Food and Health Research in Europe) was funded to determine needs and gaps in research structures and programmes. Most food research links towards agriculture and the environmental sciences, whereas most health research links towards clinical diseases, biochemical pathways and biology. Research on food and health together includes food safety research addressing biological and chemical contaminants, and biotechnology research supporting clinical nutrition. Research for healthy eating must draw on social and behavioural sciences for studies of policy, regulation and interventions. The food industry, across production, retail and catering, must be part of the research programme, and civil society. Better coordination and improved levels of funding are needed in the coming European research programme ‘Horizon 2020’, and national programmes linked in the Joint Programming Initiative. Transforming the research agenda can give great benefits to Europe’s citizens.

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Acknowledgements

The work reported in this study was supported by the European Commission Directorate for Research project number 245278 (Food and Health Research in Europe). The views of the author are independent of the European Commission.

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  1. Department of Epidemiology and Public Health, University College London, London, UK

    M McCarthy

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  1. M McCarthy
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Correspondence to M McCarthy.

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McCarthy, M. Transforming research for food and health in Europe. Eur J Clin Nutr 66, 1178–1179 (2012). https://doi.org/10.1038/ejcn.2012.90

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  • DOI: https://doi.org/10.1038/ejcn.2012.90

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