Is nutrition science ready for the twenty-first century? Moving towards transdisciplinary impacts in a changing world
Tufford, Adèle R. ; Calder, Philip C. ; Van’t Veer, Pieter ; Feskens, Edith F. ; Ockhuizen, Theo ; Kraneveld, Aletta D. ; Sikkema, Jan ; Vries, Jan de - \ 2020
European Journal of Nutrition 59 (2020). - ISSN 1436-6207 - p. 1 - 10.
Malnutrition in an obese world was the fitting title of the 13th Federation of European Nutrition Societies (FENS) conference held in October 2019. Many individuals do not eat a healthy, well-balanced diet, and this is now understood to be a major driver of increased disease risk and illness. Moreover, both our current eating patterns and the food system as a whole are environmentally unsustainable, threatening the planetary systems we depend on for survival. As we attempt to feed a growing global population, food systems will increasingly be confronted with their environmental impacts, with the added challenge of climate change-induced threats to food production. As we move into the third decade of the twenty-first century, these challenges demand that the nutrition research community reconsider its scope, concepts, methods, and societal role. At a pre-meeting workshop held at the FENS conference, over 70 researchers active in the field explored ways to advance the discipline’s capacity to address cross-cutting issues of personal, public and planetary health. Using the world cafe method, four themed discussion tables explored (a) the breadth of scientific domains needed to meet the current challenges, (b) the nature and definition of the shifting concepts in nutrition sciences, (c) the next-generation methods required and (d) communication and organisational challenges and opportunities. As a follow-up to earlier work , here we report the highlights of the discussions, and propose the next steps to advance responsible research and innovation in the domain of nutritional science.
Capable and credible? Challenging nutrition science
Penders, Bart ; Wolters, Anna ; Feskens, Edith F. ; Brouns, Fred ; Huber, Machteld ; Maeckelberghe, Els L.M. ; Navis, Gerjan ; Ockhuizen, Theo ; Plat, Jogchum ; Sikkema, Jan ; Stasse-Wolthuis, Marianne ; Veer, Pieter van 't; Verweij, Marcel ; Vries, Jan de - \ 2017
European Journal of Nutrition 56 (2017)6. - ISSN 1436-6207 - p. 2009 - 2012.
Capability - Credibility - Evidence - Inclusiveness - Nutrition science - Real-world experiments
Nutrition science has enriched our understanding of how to stay healthy by producing valuable knowledge about the interaction of nutrients, food, and the human body. Nutrition science also has raised societal awareness about the links between food consumption and well-being, and provided the basis for food regulations and dietary guidelines. Its collaborative and interdisciplinary research has accomplished much, scientifically and socially. Despite this, nutrition science appears to be in crisis and is currently confronted with a public reluctance to trust nutritional insights. Though deflating trust is a general phenomenon surrounding the scientific community, its impact on nutrition science is particularly strong because of the crucial role of nutrition in everyone’s daily life. We, a Dutch collective of nutritionists, medical doctors, philosophers and sociologists of science (http://www.nutritionintransition.nl), have diagnosed that nutrition science is meeting inherent boundaries. This hampers conceptual and methodological progress and the translation of novel insights into societal benefit and trust. In other words, nutrition science is facing limitations to its capability and credibility, impeding its societal value. We take up the challenge to halt the threatening erosion of nutrition science’s capability and credibility, and explore a way forward. We analyse limitations to capability and credibility, then argue that nutrition science is caught in a vicious circle, and end by offering some suggestions to transcend the limitations and escape the current deadlock. We invite nutritional experts as well as scholars from adjacent disciplines to engage in the discussion.
Intestinal permeability - a new target for disease prevention and therapy
Bischoff, S.C. ; Barbara, G. ; Buurman, W. ; Ockhuizen, T. ; Schulzke, J.D. ; Serino, M. ; Tilg, H. ; Watson, A. ; Wells, J.M. - \ 2014
BMC Gastroenterology 14 (2014). - ISSN 1471-230X - 25 p.
irritable-bowel-syndrome - placebo-controlled trial - enteropathogenic escherichia-coli - severe acute-pancreatitis - helicobacter-pylori caga - high-fat diet - clostridium-difficile infection - serotonin reuptake transporter - epithelial barrier function - apical
Data are accumulating that emphasize the important role of the intestinal barrier and intestinal permeability for health and disease. However, these terms are poorly defined, their assessment is a matter of debate, and their clinical significance is not clearly established. In the present review, current knowledge on mucosal barrier and its role in disease prevention and therapy is summarized. First, the relevant terms ‘intestinal barrier’ and ‘intestinal permeability’ are defined. Secondly, the key element of the intestinal barrier affecting permeability are described. This barrier represents a huge mucosal surface, where billions of bacteria face the largest immune system of our body. On the one hand, an intact intestinal barrier protects the human organism against invasion of microorganisms and toxins, on the other hand, this barrier must be open to absorb essential fluids and nutrients. Such opposing goals are achieved by a complex anatomical and functional structure the intestinal barrier consists of, the functional status of which is described by ‘intestinal permeability’. Third, the regulation of intestinal permeability by diet and bacteria is depicted. In particular, potential barrier disruptors such as hypoperfusion of the gut, infections and toxins, but also selected over-dosed nutrients, drugs, and other lifestyle factors have to be considered. In the fourth part, the means to assess intestinal permeability are presented and critically discussed. The means vary enormously and probably assess different functional components of the barrier. The barrier assessments are further hindered by the natural variability of this functional entity depending on species and genes as well as on diet and other environmental factors. In the final part, we discuss selected diseases associated with increased intestinal permeability such as critically illness, inflammatory bowel diseases, celiac disease, food allergy, irritable bowel syndrome, and – more recently recognized – obesity and metabolic diseases. All these diseases are characterized by inflammation that might be triggered by the translocation of luminal components into the host. In summary, intestinal permeability, which is a feature of intestinal barrier function, is increasingly recognized as being of relevance for health and disease, and therefore, this topic warrants more attention.
The Fifth International Heelsum Workshop 'more synergy between primary care and public health': mission statement
Weel, C. van; Hiddink, G.J. ; Binsbergen, J.J. van; Brotons, C. ; Drenthen, A.J.M. ; Green, L.E. ; Halsted, C.H. ; Koelen, M.A. ; Kok, F.J. ; Mathus-Vliegen, E.M. ; Ockhuizen, Th. ; Truswell, A.S. - \ 2008
Family Practice 25 (2008)S1. - ISSN 0263-2136 - p. i6 - i6.
The theme of the Heelsum Workshops is nutrition and dietary patterns as determinants of individual and public health. The meetings thus find themselves on the turning point between public health and individual health care¿a crucial turning point from a public health point of view. `Nutrition¿ has always contributed to the population's health status in both a positive (raised life expectancy) and negative way (welfare diseases). In individual health care, however, nutrition seems to play second fiddle at best in treatment while it plays a role in prevention and treatment of the most prevalent chronic diseases and disorders. This was an important conclusion drawn at the end of the first Heelsum workshop in 1995. Subsequent meetings focused on strengthening the turning point of public health and primary care from that perspective: nutrition does matter! This is a challenge that cannot be faced with one single innovation¿public health and individual health care have developed independently from each other for too long a time, and nutrition is a complex of chemistry, culture and behaviour. Heelsum successfully entered into the dialogue between collective and individual care and continued doing so in 2007. An evident indicator of its success is the realization of an own position for nutrition counselling in the Cochrane Collaboration, the international collaboration established to analyze and publish the scientific state-of-the-art of medical interventions. Prof. Jaap van Binsbergen, who might be viewed as the personification of the nutrition mission in general practice, has shaped by now a permanent position for this `field¿. There cannot be Cochrane reviews without scientific studies that can be analyzed systematically. A second attainment is stimulation of new research, and a third one the notion that collective and individual interventions should be offered coherently. For example, patients with (imminent) overweight will be more readily inclined to adjust their dietary pattern in a social environment with positive loadings for physical exercise and a healthy diet. This leads us automatically to the programme of `Heelsum V¿: an overview of current studies, stimulation of further collective/individual coherence in policy and innovations and progress on the Cochrane forefront with, as a new programme, the options for rendering tested dietary interventions in (general) practice `nutrition specific¿. This is a new shoot of the Heelsum tree; its results are available as this supplement to Family Practice.
Functional foods : position and future perspectives
Plaami, S.P. ; Dekker, M. ; Dokkum, W. van; Ockhuizen, Th. - \ 2001
Den Haag : Nationale Raad voor Landbouwkundig Onderzoek (NRLO-rapport 2000/15) - ISBN 9789050591218 - 79
voedsel - voedingsmiddelen - gezondheidsvoedsel - voeding - voedseltechnologie - gezondheid - consumenten - nieuwe voedingsmiddelen - food - foods - health foods - nutrition - food technology - health - consumers - novel foods
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