Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Dietary patterns for healthier cognitive ageing
Berendsen, Agnes A.M. - \ 2017
University. Promotor(en): Lisette de Groot; Edith Feskens, co-promotor(en): Ondine van de Rest. - Wageningen : Wageningen University - ISBN 9789463436014 - 190
meal patterns - feeding habits - aging - cognition - health - food supplements - dementia - nutritional intervention - elderly - elderly nutrition - nutrition and health - maaltijdpatronen - voedingsgewoonten - verouderen - kenvermogen - gezondheid - voedselsupplementen - dementie - maatregel op voedingsgebied - ouderen - ouderenvoeding - voeding en gezondheid

With ageing of our population and the accompanying increase in the number of people living with dementia, it is important to find modifiable risk factors to postpone the onset of cognitive decline. Diet has been proposed such a modifiable risk factor. To date, numerous studies have been conducted demonstrating a possible role of specific nutrients and foods in cognitive functioning. However, as people do not consume single nutrients, the research field has shifted towards studying dietary patterns in which synergistic effects of single nutrients and/or foods can be studied. The main aim of this thesis was to study the association of healthful dietary patterns with cognitive functioning. In addition, nutrient intake inadequacies were assessed and the potential to change dietary intake in older adults aged 65 years and older was studied.

Chapter 2 describes nutrient intake of 245 Dutch adults aged 65-80 years. We identified the contribution of nutrient dense foods, fortified foods and dietary supplements to the total intake of micronutrients. Nutrient density of foods was evaluated using the Nutrient Rich Food score 9.3. Nutrient intake inadequacies were observed for vitamin D, vitamin B6 and selenium. Conventional foods were the main source of vitamin D, vitamin B6 and selenium intake. Foods with the highest nutrient density contributed most to total vitamin B6 intake. In order to optimize nutrient intakes of elderly, combinations of natural food sources, fortified foods and dietary supplements should be considered.

Chapter 3 provides a systematic review of the literature on human studies up to May 2014 that examined the role of dietary patterns in relation to cognitive decline or dementia. The results demonstrate that better adherence to a Mediterranean diet was associated with less cognitive decline, dementia or Alzheimer’s Disease (AD) in four out of six cross-sectional studies, six out of 12 longitudinal studies, one trial and three meta-analyses. Other healthy dietary patterns, among which the Healthy Diet Indicator, have shown to be associated with reduced cognitive decline and/or a reduced risk of dementia in all six cross-sectional studies and six out of eight longitudinal studies. The conclusion of this literature review was that more conclusive evidence is needed to come to more targeted and detailed dietary guidelines to prevent or postpone cognitive decline.

In chapter 4 the association between the Healthy Diet Indicator (HDI) and cognitive functioning in older adults from three different cohort studies was investigated. The cohorts included in total 21,837 subjects from Europe (SENECA and the Rotterdam Study [RS]) and the Unites States (Nurses’ Health Study [NHS]). Cognitive functioning was measured using the Mini-Mental State Examination (MMSE) in SENECA and RS, and the Telephone Interview for Cognitive Status (TICS) in NHS. In all three cohorts, the HDI was not significantly associated with cognitive decline, nor with cognitive function.

In chapter 5 the association of long-term adherence to the Dietary Approaches to Stop Hypertension (DASH) diet with cognitive function and decline in older American women was examined. A total of 16,144 women from the Nurses’ Health Study, aged ≥70 years, who underwent cognitive testing a total of 4 times by telephone from 1995-2001 (baseline), with multiple dietary assessments between 1984 and the first cognitive exam were studied. Greater adherence to long-term DASH score was significantly associated with better average global cognition, verbal memory and TICS score at older ages, but not with cognitive decline.

In chapter 6, the same cohort as in chapter 5 was studied to examine the association between long-term adherence to a recently developed Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet with cognitive function and decline. Higher MIND diet scores were associated with better verbal memory at older ages, but not with cognitive decline over 6 years in global cognition, verbal memory or TICS.

Chapter 7 provides an overview of the NU-AGE (NUtrients and AGEing) dietary intervention study. The NU-AGE study is a randomized one-year intervention in 1,250 apparently healthy, independently living European subjects aged 65 to 80 years. Subjects were randomised into either the intervention group or the control group. Participants in the intervention group received dietary advice aimed at meeting the dietary recommendations of the ageing population. At the start of this thesis, the NU-AGE study was the first dietary intervention investigating the effect of a whole diet and providing targeted dietary recommendations for optimal health and quality of life in apparently healthy European elderly.

In chapter 8, we evaluated if the NU-AGE intervention could be effective to shift the dietary intake of apparently healthy older adults aged 65-80 years living in Italy, the UK, the Netherlands, Poland, and France towards a more healthful diet. The NU-AGE index was created to assess adherence to the NU-AGE diet. At baseline and after one-year follow-up dietary intake was assessed by means of 7-day food records. In total, 1,296 participants were randomized and 1,145 participants completed the intervention (571 in intervention group, 570 in control group). After one-year follow-up, the intervention group improved mean intake of 13 out of 16 dietary recommendations of the NU-AGE diet (p<0.05) with a significant increase of the total NU-AGE index, compared to the control group (mean change in NU-AGE index 21.3±15.9, p<0.01). The NU-AGE dietary intervention, based on dietary recommendations for older adults, may be a feasible strategy to improve dietary intake in an ageing European population.

Chapter 9 shows the results of the NU-AGE parallel randomized dietary intervention study on cognitive functioning in the Dutch NU-AGE subpopulation, including 252 older adults aged 65-80 years (123 intervention, 129 control). The primary outcome was one-year change in global cognition and in four cognitive domains as measured through a comprehensive neuropsychological test battery. Comparing the intervention with the control group, there was no effect of the intervention on cognitive functioning.

In chapter 10 the main findings of this thesis were summarized and a reflection on methodological aspects was given. When grading the reported associations in previous studies and studies in this thesis, it was concluded that there is probable evidence for a role of the Mediterranean diet on cognitive functioning. For the DASH and MIND diet there is a possible link with cognitive functioning; for the HDI and the NU-AGE diet there is no sufficient evidence yet to conclude that there is a relation with cognitive functioning. Not only is there a need for well-designed intervention and prospective studies, we also call for communication strategies to the general public about the consumption of healthier diets to not only impact cardiovascular but also potentially impact brain health as many individuals will face progressive cognitive decline in the near future.

Zoeken naar betekenis in twee waarheden : samenhang tussen bodem- en voedselkwaliteit tijdens symposium niet opgehelderd
Gils, S.H. van - \ 2017
Ekoland (2017)4. - ISSN 0926-9142 - p. 32 - 33.
bodembeheer - bodemkwaliteit - voedselkwaliteit - voeding en gezondheid - voedselproductie - biologische landbouw - melkveehouderij - bemesting - soil management - soil quality - food quality - nutrition and health - food production - organic farming - dairy farming - fertilizer application
In de landbouw bestaan er twee waarheden: die van de wetenschap en die van de praktijk. Tijdens het symposium Sustainable soil management & healthy food bleken die twee waarheden vooralsnog onverenigbaar. “Niet om te beledigen, maar de praktijk loopt toch een beetje voor op de wetenschap”, vindt melkveehouder Kees van Gaalen.
Goede voeding voor het hart : zorg dat het klopt
Geleijnse, Marianne - \ 2016
Wageningen : Wageningen University & Research - ISBN 9789463430234 - 32
gezondheidsgedrag - voeding en gezondheid - hart- en vaatziekten - obesitas - roken - zout - levensstijl - health behaviour - nutrition and health - cardiovascular diseases - obesity - smoking - salt - lifestyle
Kansen voor meer groenten en fruit in zorginstellingen
Meeusen-van Onna, Marieke ; Bouwman, Emily ; Immink, Victor ; Sijtsema, Siet - \ 2016
Wageningen : Wageningen Economic Research (Wageningen Economic Research rapport 2016-089) - ISBN 9789462577688 - 53
voedselconsumptie - fruit - groenten - gezondheidszorginstellingen - eetpatronen - streekgebonden producten - biologische voedingsmiddelen - voeding en gezondheid - food consumption - vegetables - health maintenance organizations - eating patterns - regional specialty products - organic foods - nutrition and health
Dit rapport verkent de mogelijkheden om de inname van groenten en fruit in zorginstellingen te
verhogen. Met aanvullend de vraag of (i) de biologische variant en/of (ii) de regionale herkomst
meerwaarde biedt. Er zijn mogelijkheden om de consumptie van groenten en fruit te vergroten, vooral
wanneer er meerdere eetmomenten ontwikkeld worden. Producten uit de streek bieden meerwaarde
vanwege de (verse) smaak en leiden ertoe dat de zorginstellingen goed ingebed raken in de regionale
economie.
Health in exchange for privacy : the adoption of personalised nutrition advices
Berezowska, A. - \ 2016
University. Promotor(en): Hans van Trijp, co-promotor(en): Arnout Fischer. - Wageningen : Wageningen University - ISBN 9789462578227 - 165 p.
diet studies - privacy - cognitive psychology - nutrition and health - individual feeding - dieetstudies - cognitieve psychologie - voeding en gezondheid - individuele voeding

To prevent disease and optimise health, nutrition advice is personalised based on an individuals’ lifestyle, health status and/or genetics. Although due to its high degree of personal relevance personalised nutrition advice is highly beneficial, the adoption of such advice may be hindered by the fact that it requires disclosure of personal and sensitive health information which induces the potential risk of privacy loss. This thesis investigates individuals’ intention to adopt personalised nutrition advice from the perspective of a trade-off between perceived privacy risk and perceived personalisation benefit. To understand this trade-off knowledge regarding factors that affect individuals’ perceptions of privacy risk and personalisation benefit is key. This thesis studies such factors by addressing three research lines: 1) How does service design affect the risk-benefit trade-off?; 2) What is the cognitive process behind the risk-benefit trade-off?; 3) How is the cognitive process that drives the risk-benefit trade-off affected by self-regulation?

An overview of personalised nutrition services currently available in the market place shows that the design of personalised nutrition services mainly differs in terms of service providers, the used communication channels, advice scope, and advice frequency (Chapter 2). The required personal information hardly differs between services, with information related to lifestyle and health status being most common. When compared to lifestyle and health status, perceptions of privacy risk increase when a personalised nutrition service requires genotypic information (Chapters 3 and 4). Disclosure of genotypic information does, however, not increase perceptions of personalisation benefit. Furthermore, perceptions of personalisation benefit increase and perceptions of privacy risk decrease when a personalised nutrition service allows for face-to-face communication. In addition, perceptions of personalisation benefit increase when services provide regular follow-up and combined dietary advice with physical activity.

The cognitive process is driven by the trustworthiness and competence of service providers (Chapters 3 and 4). The more trustworthy a service provider seems to be the more control individuals perceive to have over the disclosed personal information, which reduces perceptions of privacy risk. In terms of competence, service providers that induce high perception of competence increase the extent to which a personalised nutrition service is perceived as effective, which in turn amplifies individuals’ perceptions of personalisation benefit. Within the trade-off between perceived privacy risk and perceived personalisation benefit, benefits weigh heavier than risks independent of individuals’ nationality.

Whether individuals eat healthily by volition (i.e. autonomous motivation) or because they feel forced to do so (i.e. controlled motivation) affects the extent to which perceived privacy risk, perceived personalisation benefit, and their determinants predict adoption intention (Chapter 5). Within this cognitive process, high levels of autonomous motivation strengthen relations related to perceived personalisation benefit and weaken relations related to perceived privacy risk. In contrast to autonomous motivation, high levels of controlled motivation strengthen relations related to perceived privacy risk and weaken relations related to perceived personalisation benefit. Autonomous individuals therefore seem to pay more attention to personalisation benefit, while controlled individuals seem to pay more attention to privacy risk. The trustworthiness of a service provider is relevant to all, regardless the level of autonomous or controlled motivation.

Individual’s motivation to either prevent negative outcomes (i.e. prevention focus) or promote positive outcomes (i.e. promotion focus), called regulatory focus also affects perceptions of privacy risk and personalisation benefit (Chapter 6). The effect of the different regulatory foci on perceptions of privacy risk and personalisation benefit occurs through the interaction between an individual’s regulatory focus and the timing of health outcomes. Individuals focused on prevention have lower perceptions of privacy risk and higher perceptions of personalisation benefit when health outcomes are immediate rather than delayed. In the case of individuals with a promotion focus offering immediate or delayed health outcomes does not affect perceptions of privacy risk or perceptions of personalisation benefit.

Overall, this thesis shows that individuals’ intention to adopt personalised nutrition advice mainly depends on perceptions of personalisation benefit, which are largely determined by one’s confidence in the effectiveness of the personalised nutrition service. Individual differences related to motivations do, however, affect the extent to which perceived personalisation benefit determines adoption intention.

Phenotypic and genetic diversity of the species Lactobacillus rhamnosus
Ceapa, C.D. - \ 2016
University. Promotor(en): Michiel Kleerebezem; Jan Knol; J. Lambert. - Wageningen : Wageningen University - ISBN 9789462576285 - 195 p.
fermentation products - probiotics - intestinal microorganisms - lactic acid bacteria - strains - medicinal properties - genomics - nutrition and health - fermentatieproducten - probiotica - darmmicro-organismen - melkzuurbacteriën - stammen (biologisch) - medicinale eigenschappen - genomica - voeding en gezondheid

The thesis explores the diversity of Lactobacillus rhamnosus, a species from which strains are studied for their anti-inflammatory, anti-allergic, and diarrhea preventing effects. The work combines observations on the behavior of the bacteria in a simplified laboratory setting (use of carbohydrates, immune modulation effects, anti-pathogenic effects) with genomic information obtained by sequencing, with the aim to pinpoint genes that could be relevant for bacterial survival and metabolic capacities. Phenotypic and genotypic profiling analyses congruently revealed that carbohydrate metabolism and transport is essential for this species’ adaptation to the environment. Genotype–phenotype correlation analysis enabled us to predict and then experimentally verify genes responsible for the utilization of L-Sorbose, L-Fucose α-D-Methyl Glycoside.

Blijven Bewegen na de BeweegKuur : De rol van groen in de woonomgeving
Vries, S. de; Langers, F. ; Meis, Jessie ; Berendsen, B. ; Kremers, Stef - \ 2016
Wageningen : Alterra, Wageningen-UR (Alterra-rapport 2701) - 25 p.
voeding en gezondheid - lichamelijke activiteit - levensstijl - openbaar groen - herstellen - gezondheid - voeding - beweging - welzijn - nutrition and health - physical activity - lifestyle - public green areas - reconditioning - health - nutrition - movement - well-being
De BeweegKuur is een leefstijlinterventie die beoogt blijvend gezonder voedings- en beweeggedrag te
realiseren. Qua beweging is het de bedoeling dat de deelnemers op het eind van de BeweegKuur
uitstromen naar het reguliere beweegaanbod in hun leefomgeving. In deze studie is gekeken of groen
in de woonomgeving een rol speelt bij het volhouden van het beweegniveau tot een jaar na afloop van
de BeweegKuur. Specifiek is gekeken naar a) de rol van groen bij de keuze voor uitstroomactiviteit en
b) die van uitstroomactiviteit op de kans op uitval. Daarnaast is, min of meer los van de activiteit,
gekeken naar c) het volhouden van de mate van lichamelijke activiteit in termen van beweegminuten,
zoals die op het eind van de BeweegKuur bestond.
Human nutrition : a crunchy bite
Kok, F.J. - \ 2015
Wageningen : Wageningen University - ISBN 9789462573703 - 28 p.
obesity - malnutrition - infant nutrition - nutrition and health - nutrition research - human nutrition research - vitamins - aging - pregnancy - abdominal fat - body fat - obesitas - slechte voeding - zuigelingenvoeding - voeding en gezondheid - voedingsonderzoek - voedingsonderzoek bij de mens - vitaminen - verouderen - zwangerschap - buikvet - lichaamsvet
Farewell address upon retiring as Professor of Nutrition and Health
at Wageningen University on 15 October 2015
Gebakken insect kan allergie uitlokken
Ramaker, Rob ; Broekhoven, S. van - \ 2015
Resource: weekblad voor Wageningen UR 10 (2015)9. - p. 8 - 8.
insecten - insecten als voedsel - ongewoon voedsel - voedselallergieën - allergieën - voeding en gezondheid - insects - insects as food - unconventional foods - food allergies - allergies - nutrition and health
Mensen die allergisch zijn voor schaaldieren en huisstofmijt lopen kans ook te reageren op eetbare insecten, zelfs als deze zijn gebakken. Dit vraagt om voorzichtigheid nu het eten van insecten normaler wordt in het westen. Dat concludeert Sarah van Broekhoven in het proefschrift dat ze vandaag verdedigt.
‘We moeten hypes blijven ontzenuwen’
Smit, A. ; Kok, F.J. - \ 2015
WageningenWorld (2015)4. - ISSN 2210-7908 - p. 18 - 21.
wetenschappers - humane voeding - dieet - voeding en gezondheid - voedselwetenschappen - scientists - human feeding - diet - nutrition and health - food sciences
Half oktober nam Frans Kok afscheid van Wageningen UR. Hij was er bijna een kwart eeuw hoogleraar en achttien jaar hoofd van de afdeling Humane Voeding. ‘Het wordt ons steeds duidelijker dat de crux van goede voeding niet in individuele stofjes zit, maar in voedingspatronen.’
Duplicaatvoedingsonderzoek bij kinderen 2014 : eerste resultaten
Wilson-van den Hooven, E.C. ; Alewijn, M. ; Top, H.J. van den; A, D.L. van der; Roos, A.M. ; Drijvers, J.J.M.M. ; Etemad, Z. ; Ocké, M.C. - \ 2015
Bilthoven : RIVM (RIVM Briefrapport 2015-0170) - 40 p.
voedselconsumptie - schadelijke stoffen - voeding en gezondheid - voedselveiligheid - kinderen - gezondheid van kinderen - besmetters - voedingsonderzoek - food consumption - noxious substances - nutrition and health - food safety - children - child health - contaminants - nutrition research
This report describes the consumption of children who participated in a
duplicate diet study. Furthermore it provides additional information on
the collected duplicate diets, for example if a child had followed a
specific diet. Duplicate diet studies are conducted periodically since 1976
in the Netherlands and provide the opportunity to monitor the quantities
of certain substances people ingest daily over time (chemicals,
mycotoxins). Moreover, it can be assessed if these quantities remain
within the safety limits.
This duplicate diet study was conducted during the spring and autumn of
2014 by RIVM and RIKILT and was commissioned by the Dutch Food and
Consumer Product Safety Authority (NVWA). Parents/ carers of 126
children aged 2 to 6 years in the region of Wageningen participated in
the study. They collected duplicate portions (duplicate diet) of all foods
and beverages their child consumed over a 24-hour period. They also
kept food diaries to record what the child had consumed during the day.
The duplicate diets were processed into freeze-dried samples and stored
at RIKILT.
The results of this study showed that for many children less duplicate
diet was collected than what they probably consumed. This should be
taken into account when interpreting the results of dietary exposure to
harmful substances.
Voeding blog
Dagevos, H. ; Doets, E.L. ; Groot, C.P.G.M. de; Kremer, S. ; Rest, O. van de; Ruben, R. ; Tieland, C.A.B. ; Zondervan, C. - \ 2015
Wageningen : Wageningen UR
voeding en gezondheid - voedselveiligheid - voedselzekerheid - voedsel - voeding - internet - telecommunicatie - nutrition and health - food safety - food security - food - nutrition - telecommunications
Voeding en voedsel spelen binnen Wageningen UR een centrale rol. In 2040 hebben we 9 miljard mensen te voeden met een veranderende voedselvraag. Hoe moeten we iedereen van gezond voedsel voorzien, zonder schade aan te richten aan het milieu? Voeding bepaalt voor een grote mate onze gezondheid. Het gaat daarbij om veilige voeding, maar ook afgestemd op de behoefte. Wageningse onderzoekers bloggen over het onderzoek naar beide onderwerpen en werkt daarmee aan een betere kwaliteit van leven. Dit blog is een initiatief van Wageningen University and Research Centre. Wageningen UR is het samenwerkingsverband tussen Wageningen University en Stichting DLO. Op dit platform delen onze medewerkers verhalen en kennis over hun werkveld en nodigen u uit om hierover mee te denken.
Opfrisbeurt voor de Schijf van Vijf
Ramaker, R. ; Aarts, M.N.C. - \ 2015
Resource: weekblad voor Wageningen UR 10 (2015)7. - ISSN 1874-3625 - p. 12 - 15.
voeding en gezondheid - dieetrichtlijnen - gezondheidsvoedsel - eetpatronen - voedingsgedrag - voedselconsumptie - aanbevolen dagelijkse hoeveelheden - nutrition and health - dietary guidelines - health foods - eating patterns - feeding behaviour - food consumption - recommended dietary allowances
De Schijf van Vijf is een begrip in Nederland. Maar dit iconische beeld lijkt tegenwoordig oubollig naast de snelle foodblogs, gelikte kookboeken en charismatische eetgoeroes. Hoe maken we schijf klaar voor de toekomst?
Hartpillen maken gezond eten niet overbodig
Ramaker, R. ; Sijtsma, F.P.C. - \ 2015
Resource: weekblad voor Wageningen UR 10 (2015)7. - ISSN 1874-3625 - p. 9 - 9.
hartziekten - patiënten - gezondheidsvoedsel - dieetadvisering - voeding en gezondheid - overleving - heart diseases - patients - health foods - diet counseling - nutrition and health - survival
Hartpatiënten hebben een kleinere kans te overlijden naarmate ze gezonder eten, zelfs als ze de beste medicijnencocktail krijgen. Dat stelt Femke Sijtsma in haar proefschrift. Deze uitkomsten laten volgens Sijtsma zien dat gezonde voeding een verschil blijft maken, ook naast de beste zorg met bijvoorbeeld bloeddrukverlagers, cholesterolverlagers en antistollingsmiddelen.
Visvernieuwers: interesse van Europese consumenten voor innovatie in het (kweek)visschap
Tacken, G.M.L. ; Dagevos, H. ; Reinders, M.J. - \ 2015
Aquacultuur 30 (2015)2. - ISSN 1382-2764 - p. 8 - 11.
visconsumptie - visproducten - voeding en gezondheid - gezondheidsvoedsel - dieetrichtlijnen - houding van consumenten - innovaties - kweekvis - consumentengedrag - aquacultuur - fish consumption - fish products - nutrition and health - health foods - dietary guidelines - consumer attitudes - innovations - farmed fish - consumer behaviour - aquaculture
Vis is gezond en veel consumenten beoordelen vis ook als zodanig. Toch is gezond als een kwaliteitsaspect van vis vaak geen doorslaggevende reden om voor vis te kiezen. Het voedingsadvies om vaker vis te eten krijgt onder veel Europese consumenten onvoldoende navolging. Het product vis heeft met gezond weliswaar een sterke troef in handen die gekoesterd moet worden, deze kwaliteit alleen schiet tekort om consumenten (meer) vis te laten eten. Productvernieuwing is een mogelijk hulpmiddel hierbij. Ter aanvulling op gezond, als 'klassieke' kernkwaliteit van vis, wordt binnen het Europese onderzoeksproject 'Diversity' gezocht naar innovatieve ideeën met aantrekkingskracht op hedendaagse consumenten, waarbij meer specifiek oog is voor vijf nieuwe kweekvissoorten.
Hoe kan je je eetlust remmen?
Witkamp, R.F. - \ 2015
Universiteit van Nederland
eetlust - eetlustremmers - cannabis - voeding en gezondheid - voedingsfysiologie - fysiologie - voedselonderzoek - appetite - anorexiants - nutrition and health - nutrition physiology - physiology - food research
Denk je bij cannabis aan het krijgen van een vreetkick? Na dit college van Renger Witkamp (Wageningen UR) snap je wat het verband tussen die twee is en hoe we die kennis kunnen gebruiken om je eetlust te remmen. Klinkt goed, toch? Er is alleen één groot probleem. Welk? Dat hoor je in dit college.
Wat moet je doen en laten als je gezonder wilt
Witkamp, R.F. - \ 2015
Universiteit van Nederland
diëten - voeding en gezondheid - voedselwetenschappen - fysiologie - voedselproducten - gezondheidsvoedsel - gezondheidsbevordering - voedingsonderzoek - diets - nutrition and health - food sciences - physiology - food products - health foods - health promotion - nutrition research
Slik jij de praatjes van afslankguru's als zoete koek? Ken jij alle diëten uit je hoofd? Renger Witkamp, hoogleraar Voeding en Farmacologie (Wageningen UR) bekijkt al deze hypes met een nuchtere en wetenschappelijke blik. Na dit praatje kun je alles wat je voorgeschoteld krijgt in de media over je gezondheid beter in perspectief plaatsen.
Public health impact of salt reduction
Hendriksen, M.A.H. - \ 2015
University. Promotor(en): Hendriek Boshuizen, co-promotor(en): Joop van Raaij; Marianne Geleijnse. - Wageningen - ISBN 9789462575462 - 223
zout - jodiumhoudend zout - opname (intake) - reductie - gezondheid - voeding en gezondheid - modelleren - hart- en vaatziekten - hypertensie - europa - salt - iodized salt - intake - reduction - health - nutrition and health - modeling - cardiovascular diseases - hypertension - europe

The health and economic burden related to cardiovascular diseases is substantial and prevention of these diseases remains a challenge. There is convincing evidence that high salt intake affects blood pressure and the risk of cardiovascular diseases. As salt intake is far above the recommended maximum level of intake, salt reduction may help to reduce cardiovascular disease incidence. However, the effect of salt reduction initiatives on intake levels and long-term health is largely unknown. The main aim of the research described in this thesis is to assess salt intake and the potential health impact of salt reduction in the Netherlands and in Europe. This is addressed by estimating the potential effect of salt reduction strategies on salt intake, by monitoring the effect of the ongoing salt reduction initiatives in the Netherlands between 2006 and 2010 on daily salt intake and by projecting the expected long-term health benefits of salt reduction in the Netherlands and Europe.

Firstly, we used data from the Dutch National Food Consumption Survey 2007-2010 and the Dutch Food Composition Database 2010 to study the effect of two potential salt reduction scenarios on salt intake from processed foods. In the first scenario, sodium levels in processed foods were reduced towards their minimum feasible sodium level. In the second scenario, foods were substituted by a low-salt alternative within the same food category. This study demonstrated that daily salt intake from foods could be reduced below the recommended maximum intake of 6 g/d, provided these strategies are successfully implemented.

Secondly, the effect of the ongoing salt reduction initiatives in the Netherlands between 2006 and 2010 was evaluated. Dutch adults in two cross-sectional studies (n=317 in 2006 and n=342 in 2010) collected a single 24h urine sample. Despite the initiatives of the food industry to reduce sodium levels in processed foods, no statistically significant difference in daily salt intake was observed between 2006 (8.7 g/d) and 2010 (8.5 g/d).

Thirdly, the long-term health impact of salt reduction was assessed for the Netherlands using the RIVM Chronic Disease Model and for Europe using the Dynamic Model for Health Impact Assessment (DYNAMO-HIA). A two-step approach was used: the effect of salt reduction on blood pressure was estimated, which was subsequently translated into occurrence of cardiovascular diseases. Substantial changes in incident stroke (6.0%) and acute myocardial infarction (4.4%) can be expected in the Netherlands if sodium contents in processed foods were reduced to the minimum feasible level. The potential health impact of population-wide adherence to the salt intake guideline of the World Health Organization (maximum of 5 g/d) ranged for nine European countries between 10.1% in Finland to 23.1% in Poland for stroke, and between 6.6% in Finland to 15.5% in Poland for ischemic heart diseases.

Finally, a methodological comparison of seven population health models on salt reduction revealed that these models vary in underlying assumptions. We demonstrated that these differences in assumptions may substantially affect the health impact estimates.

In conclusion, technologically feasible salt reductions in processed foods or changes in dietary behaviour may, if implemented successfully, lead to a substantial lowering of daily salt intake, and thereby contribute to considerable health gain. Cross-country comparisons of health impact of salt reduction strategies might benefit from more transparency on the necessary assumptions in the various population health impact models for salt reduction used worldwide.

Food for thought : BOGO-ondersteuning CoE Food – Voeding en gezondheid
Dagevos, H. ; Bakker, H.C.M. de - \ 2015
Den Haag : LEI Wageningen UR - 27
onderwijs - beleid inzake voedsel - lesmaterialen - maatschappelijk verantwoord ondernemen - bedrijfsvoering - voeding en gezondheid - voedsel - education - food policy - teaching materials - corporate social responsibility - management - nutrition and health - food
Het Centre of Expertise Food uit verschillende kennisbehoeften in de projectaanvraag 2015 die is gedaan in het kader van kennisverspreiding BOonderzoek (DLO) - groen onderwijs (BOGO). Het onderstaande gaat in op een tweetal van deze kennisbehoeften. De eerste betreft de brede behoefte in het hoger onderwijs om de actualiteit van het WRR-rapport Naar een voedselbeleid in te bedden in lesmateriaal. Deel 1 focust op de visie op voedsel zoals die vanuit de WRR is gepresenteerd. De concentratie ligt op waar het de WRR om te doen is. De tweede betreft de kennisbehoefte op het gebied van sociaal ondernemen. Modern ondernemerschap, ook in het agrocomplex, vraagt behalve om aandacht voor de P van profit ook om de P’s van people en planet. Dit betekent dat niet alleen het eigen bedrijfsbelang belangrijk wordt gevonden, maar ook dat de belangen van de sociale en natuurlijke omgeving bij de bedrijfsvoering worden betrokken en erdoor gediend worden. De uitwerking die hieronder aan beide delen is gegeven, bedoelt een basis te leggen voor verdere afstemming met kennisvragers over hun behoeften en wensen betreffende verdere doorwerking ten behoeve van het onderwijs.
Aantafel! helpt tegen kinderobesitas
Ramaker, R. ; Hoek, E. van - \ 2015
Resource: nieuwssite voor studenten en medewerkers van Wageningen UR (2015). - ISSN 1389-7756
overgewicht - obesitas - kinderen - gezondheid van kinderen - voeding en gezondheid - programmaeffectiviteit - gezondheidsbevordering - gezondheidsprogramma's - overweight - obesity - children - child health - nutrition and health - program effectiveness - health promotion - health programs
Steeds vaker komt overgewicht voor bij kinderen. Doelgroepen bereiken is grote uitdaging.
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