Jan-Willem van der Kamp

TNO | tno · Food and Nutrition

The development of microbiome-targeted strategies is limited by individual differences in gut microbiome composition and metabolic responses to interventions. In vitro models that can replicate this variation allow us to conduct pre-clinical studies and assess efficacy. This study describes the exposure of 16 individual fecal microbiota samples to...

Nicola M McKeown and colleagues advocate for the importance of translating the health impact of high fibre diets to patients and clients, with emphasis placed on incorporating a variety of plant based foods to achieve dietary fibre recommendations

Proposed global definitions of whole grain as an ingredient and whole grain food are presented by the authors on behalf of the Whole Grain Initiative. Whole grains are an important pillar of healthy and sustainable diets. Internationally accepted credible definitions of whole grains as food ingredients and whole-grain foods are necessary to ensure...

Health claims on foods are a way of informing consumers about the health benefits of a food product. Traditionally, these claims are based on scientific evaluation of markers originating from a pharmacological view on health. About a decade ago, the definition of health has been rephrased to 'the ability to adapt' that opened up the possibility for...

Background: Whole grain wheat (WGW) consumption is associated with health benefits in observational studies. However, WGW randomized controlled trial (RCT) studies show mixed effects. Objectives: The health impact of WGW consumption was investigated by quantification of the body's resilience, which was defined as the "ability to adapt to a stand...

The aim of EU project MyNewGut is to contribute to future public health-related recommendations supported by new insight in gut microbiome and nutrition-host relationship. In this Opinion Paper, we first revisit the concept of dietary fiber, taking into account their interaction with the gut microbiota. This paper also summarizes the main effects o...

When the term dietary fibre was first coined, over sixty years ago, it only referred to plant cell walls in the diet. [...]

Depression is a highly prevalent disorder which exerts a major economic impact in all European countries. The brain-gut-microbiota axis has been described as a new paradigm for advancing understanding and treatment of the disorder. There is now over-whelming evidence to support the fact that gut microbes have a major impact on central neurochemistr...

The gut microbiota coexists in partnership with the human host through adaptations to environmental and physiological changes that help maintain dynamic homeostatic healthy states. Break-down of this delicate balance under sustained exposure to stressors (e.g. unhealthy diets) can, however, contribute to the onset of disease. Diet is a key modifiab...

Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole-grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-grain foods, yet these do not account for the diversity of food products that contain cereals. With the goal of creating...

The aim of this study was to develop healthy wholegrain and high fibre bread products with sensory attributes similar to white bread by applying a combination of technological steps: the use in addition to flour of a specific wheat fraction with high levels of fibre and micronutrients, bioprocessing of this fraction with enzymes and yeast (pre-ferm...

Novel approaches for improving safety, health benefits and sustainability of grain based foods

The AACCI Whole Grains Working Group supports increasing whole grain intake through the use of intact whole grains and grains milled with the use of stones and steelrollers in single-stream milling, multiple-stream milling where streams are recombined at the mill, and multiple-stream milling in which whole grains are responsibly reconstituted "at t...

Although the term "whole grain" is well defined, there has been no universal standard of what constitutes a "whole-grain food," creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee...

Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapid...

Consumers worldwide are becoming increasingly interested in healthy eating, and have consequently (re)discovered the value of wholegrain-based and fibre-rich products. Governments and industry associations are developing regulations and guidelines for labelling, while authorities and scientific bodies are issuing and renewing dietary guidelines for...

A major objective of EU projects is to promote the communication of results and the transfer of technology in publications, presentations, dedicated conferences, training activities and websites. In HEALTHGRAIN the dissemination has been extended beyond these activities, by the creation of close links with stakeholders. These have been facilitated...

Cereal Foods World Vol.55 Nr.2, 79 - 84

Introduction In 2008/2009 both Codex and the European Union adopted almost identical definitions of dietary fibre, including all carbohydrate polymers that are not digested or absorbed in the human small intestine. The current method generally used for the analysis of dietary fibre in food products is AOAC Official Method 985.29. This method measur...

Introduction The concept of food safety is influenced by many factors, scientific and non-scientific. Results Globalization plays an important role, including issues raised by the lengthening of the food supply chain. Various aspects of the impacts of globalization on food are explored. Increasing numbers of chemical and microbial contaminants cont...

Studies have shown that 1 in 100 people worldwide have celiac disease, making it one of the most common food intolerances. The only treatment for celiac disease is the total avoidance of gluten from wheat and the related proteins from barley, rye, oats, or any Triticum species or their crossbred varieties. The total exclusion of gluten-containing f...

The new EU Regulation EC 1924/2006 on nutrition and health claims made on foods sets strict requirements for the scientific evidence for health claims and for the minimum levels of healthy components for nutrient content claims. No health related statements will be allowed for products with unhealthy nutrition profiles. In order to maintain possibi...

Insight in physiological and molecular mechanisms linking diet to health benefits is rapidly growing. New techniques can significantly contribute to our understanding of “what is going on in the intestinal black box” after intake of cereal products.

The trends and needs in cereal research as discussed in 2003 AACC annual meeting are presented. The seminar identified the need of feeding a growing world population with less arable land and under more adverse agronomic conditions. An urgent need of eliminating mycotoxins and coeliac diseases to ensure safety and health of the consumers was felt....

The article discusses new perspectives for dietary fiber research and development with novel research tools. New tools for fiber research and development are outlined, including the use of advanced in vitro models of the GI tract, which is creating novel tools for studying the functionality off dietary fibers. Protocols are developed and tested to...