Functional and Novel Foods

Co-Chairs: Howard Sesso, Associate Epidemiologist, Harvard T. Chan School of Public Health, Associate Professor of Medicine, Harvard Medical School Brigham and Women's Hospital; Montaña Cámara, Professor of Nutrition and Food Science, School of Pharmacy, Complutense University of Madrid.

The goal of the study group on Functional and Novel Foods is to foster original and innovative research on new food and food ingredients developments with special incidence in those focuses on human health promotion. Our holistic sight of foods comprises the study of food composition (nutrients and bioactive compounds) and the evaluation of its health properties; the new developments (as biotechnology and others); and the social aspects of foods (including regulation, food habits and consumer studies).

Its main fields of application are:

  • The understanding of the international framework of novel food and functional food regulation.
  • The identification and quantification of nutrients and bioactive compounds present in food, food ingredients and food supplements with special incidence in human health.
  • The study of dietary factors such as nutrients and bioactive compounds (vitamins, minerals, carotenoids, polyphenols among others) on the prevention of non- communicable diseases (CVD, hypertension and obesity) as well as the enhancement of immune system.
  • To evaluate consumer acceptance of these new food products including neophobic and sensory studies.
  • To perform research and training activities concerning food safety and human nutrition problems.

Collaboration between Study Group Co-Chairs:

 

Selected publications:

  • Lin X, Zhang I, Li A, Manson JE, Sesso HD, Wang L, Liu S. Cocoa Flavanol Intake and Biomarkers for Cardiometabolic Health: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. J Nutr. 2016 Nov; 146(11):2325-2333.
  • Cámara, M., Fernández-Ruiz, V., Morales, p., Sánchez-Mata. MC  Fiber compounds and human health. Current Pharmaceutical Desing (2017), vol 23, (19), 2835 – 2849.
  • Blumberg JB, Bailey RL, Sesso HD, Ulrich CM. The Evolving Role of Multivitamin/Multimineral Supplement Use among Adults in the Age of Personalized Nutrition. Nutrients. 2018 Feb 22; 10(2).
  • Baker LD, Rapp SR, Shumaker SA, Manson JE, Sesso HD, Gaussoin SA, Harris D, Caudle B, Pleasants D, Espeland MA. Design and baseline characteristics of the cocoa supplement and multivitamin outcomes study for the Mind: COSMOS-Mind. Contemp Clin Trials. 2019 Aug; 83:57-63.
  • Matsumoto C, Yoruk A, Wang L, Gaziano JM, Sesso HD. Fish and omega-3 fatty acid consumption and risk of hypertension. J Hypertens. 2019 Jun; 37(6):1223-1229.
  • Domínguez, L., Fernández-Ruiz, V., Cámara, M. (2019). The frontier between nutrition and pharma: The international regulatory framework of functional foods, food supplements and nutraceuticals. Critical Reviews in Food Science and Nutrition, 60(10), 1738-1746.
  • Hall K, Weinstein S, Buring J, Mukamal K, Moorthy MV, Ridker P, Albanes D, Cook N, Chasman D, Sesso H. COMT Effects on Vitamin E and Colorectal Cancer, in-vitro and in Two Randomized Trials (P15-005-19). Curr Dev Nutr. 2019 Jun; 3(Suppl 1).
  • Domínguez, L., Fernández-Ruiz, V., Cámara, M. (2020). An international regulatory review of food health-related claims in functional food products labeling. Journal of Functional Foods, 68, 103896.
  • Cámara M, Sánchez-Mata MC, Fernández-Ruiz V, Cámara RM, Cebadera E, Domínguez L. A review of the role of micronutrients and bioactive compounds on immune system improvement to fight against the COVID-19 disease. Foods 2021, 10, 1088.
  • Cámara, M., Giner, R.M., González-Fandos, E., López-García, E., Mañes, J., Portillo, M.P., Rafecas, M., Domínguez, L., Martínez, J.A. (2021). Food-Based Dietary Guidelines around the World: A Comparative Analysis to Update AESAN Scientific Committee Dietary Recommendations. Nutrients, 13(9), 3131.