Research news and articles

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2019
05 FEB

Grains are beneficial to health

A six-year-long, large-scale research cooperation has documented that a diet, which includes whole-grains helps to prevent type 2 diabetes and cardiovascular disease...

Bacteria and microorganisms Nutrition and dietary habits Health and diseases
2016
11 FEB

Transition to family food determines infants’ gut bacteria

It is the transition to eating the family’s food and not the weight of the mother that has the greatest impact on the composition of gut bacteria in nine-month-old children...

Bacteria and microorganisms Nutrition and dietary habits
2015
12 NOV

The complex interplay between genetics, diet and lifestyle factors in relation...

Both the human genetic composition and diet and lifestyle factors have an influence on the risk of developing cancer. A PhD project from the National Food Institute...

Biological systems Nutrition and dietary habits
2014
11 AUG

Gut microbiota affects intestinal integrity

Bacteria in the gut help the body to digest food, and stimulate the immune system. A PhD project at the National Food Institute, Technical University of Denmark, examines...

Bacteria and microorganisms Nutrition and dietary habits Health and diseases
07 MAY

Breastfeeding promotes the growth of beneficial bacteria in the gut

The nutritional factor that has the greatest impact on the development of a child's gut flora is whether the child is breastfed, according to a new study by the National...

Food safety Nutrition and dietary habits Bacteria and microorganisms Health and diseases
02 MAY

PhD defence on bacteria in the human gut

The National Food Institute, Technical University of Denmark, invites you to Ellen Gerd Christensen’s PhD defence which examines whether changes in the composition of gut...

Nutrition and dietary habits Food quality Health and diseases Bacteria and microorganisms
09 APR

Better methods for integrated assessment of food

Quantitative methods for assessing food and estimating disease burden are significant for understanding the combined effect of hazardous and beneficial substances in food...

Biotechnology and biochemistry Bacteria and microorganisms Food quality Food safety Food production Health-promoting compounds Nutrition and dietary habits