Tackling Health Inequalities

Transcription

1 1 Tackling Health Inequalities Europe in action Food, Farming, Physical Activity and Nutrition Financial Crisis and Health Policy 12 th European Health Forum Gastein 30 Sept 3 Oct 2009 Dr. Antonio DI GIULIO Head of Unit Unit E3 - Food, Health and Well-being Directorate E - Food, Agriculture and Biotechnology Directorate-General for Research European Commission

2 2 Outline Public health and Nutrition research Innovations in food research The Knowledge-Based Bio-Economy concept

3 3 Background Demographic Changes Increasing world Population and migration Ageing population Functional and cognitive decline Diet-related diseases Metabolic Disorders, Allergies, Obesity,

4 4 Interactive, personalised food From curative to preventive health care Healthier lifestyle Fresher, healthier safe foods Lower on fat, salt and sugar Incorporating new ingredients Bioactive components with enhanced availability

5 Ageing and functional decline is unavoidable Nutrition and Ageing Goals: Enable healthy ageing Increase healthy life years Improve quality-of-life and well-being Prevent mental and physical impairment Food, LIPIDIDIET Health, - FP7 Well-being project Research on: The Effect therapeutic of nutrition and & preventive physical activity impact on of ageing nutritional process lipids on neuronal Optimal and lifestyle cognitive to prevent performance mental & in physical aging, Alzheimer s decline disease and Develop vascular new dementia healthy (IP and/or - 6 m ) functional foods adapted to needs, behaviour, preferences of aging consumers FP7-KBBE Diet and prevention of functional decline of the elderly (IP - 9 m ) 5

6 Nutrition and Obesity Obesity prevalence is rising to epidemic proportions in both developed and developing countries worldwide Increase in overweight and obesity is particularly severe for children and adolescents (> /yr) OBELIX Childhood obesity is predictor for adult obesity: Obesogenic Lifestyle factors Endocrine including disrupting diet, eating chemicals: habits Linking are often prenatal adopted exposure during the to early the development year of life of obesity later in life (3 m ) Diogenes Obesity & FP6 overweight project are risk factors for chronic diseases: Diet, Type obesity 2 diabetes, and genes heart (IP disease, 14.5 hypertension, m ) stroke, 6

7 7 Food Innovation TRENDS: Taste, Health, Ethics, Convenience FOOD AVAILABILITY FOOD ACCESSIBILITY Consumers Influence & determinants Healthy eating & dietary habits FOOD KNOWLEDGE INDIVIDUAL CHOICES NEEDS AND TASTE FAMILY PRACTICES

8 Examples of FP7 projects funded EATWELL Interventions to promote healthy eating habits: evaluation and Recommendations (CP-FP 2.5 m ) FLABEL Food labelling to advance better education for life (CP-FP 2.8 m ) NUTRIMENTHE Effect of diet on mental performance of children (CP-IP m ) FLAVIOLA Targeted delivery of dietary flavanols for optimal human cell function: Effect on cardiovascular health (CP-IP - 3 m ) 8

9 Examples of FP6 and FP7 projects on food promoting health FLORA/FLAVO FP6 Flavonoids in fruits and vegetables: their impact on food quality, nutrition and human health (STREP - 4 m ) NUGO FP6 European nutrigenomics organisation linking genomics, nutrition and health research (STREP - 4 m ) TORNADO FP7 Diet and its effects on the development of intestinal microflora and on immune system (CP-IP m ) 9

10 Innovation in food research 10

11 11 Objectives of Health-oriented Nutrition Research Promote innovation drivers in food & beverage production with the support of sound scientific evidences To support the science-base of the risk-benefit-analysis of food as well as of dietary recommendations To develop innovative/functional products and services for the prevention of nutrition-related disorders/diseases

12 12 Organization Level Cells Organs Society Public Health means - to connect biological systems research and economic innovation systems - to tackle complexity issues at organization levels beyond the life sciences Demand Man Individuals KBBE -Complexity in food and health Personalized Nutrition Wealth Food Diet Compounds Supply Product Food Plants Environment Animals Innovation Organization Level

13 Knowledge Investments in Nutrition science Evolution from prevention of nutrient deficiencies diseases towards optimal nutrition Optimise nutrient intake to: promote overall health and well-being improve physical and mental performance reduce risk of disease such as obesity, CVD, diabetes, Converging technologies to identify and elucidate: interaction diet, genes and environment synergisms between food components & their health impact 13

14 14 Converging technologies and multi-disciplinary approaches Omics: nutrigenomics, metabolomics,proteomics, Bioinformatics Micro-nanotechnologies (Neuro)-imaging Techniques: MRI, SCANER, PET

15 The Knowledge-Based Bio-Economy concept 15

16 Define global research needs along the food chain KBBE Rationale Build an European Knowledge-Based Bio-Economy (KBBE) Respond to social and economic challenges: Product markets- Productivity gains (Agriculture) Enhancement effects (Nutrition & Health) Eco-efficient and sustainable use of natural resources Substitution- (Biotechnologies) Support Lisbon Strategy Growth and Employment Provide goods and services to a growing population 16

17 17 FP7 KBBE - Activity 2.2 Fork to farm : Food (including sea-food), health and well being Consumer, societal, industrial and health aspects of food and feed Nutrition, diet related diseases and disorders Innovative food and feed Processing Improved Quality and Safety of food, beverage and feed Total Food Chain concept

18 18 Examples of 2010 calls with focus on health inequalities Transparency of food pricing KBBE Call: FP7-KBBE Health-value-added food products for population groups at risk of poverty KBBE Call: FP7-KBBE Diet and prevention of functional decline of the elderly KBBE Call: FP7-KBBE

19 Goal: Change dietary habits and lifestyle Challenges for the future Nutrition and physical activity as preventive measures Reduce health inequalities and health care costs Innovative research Elucidate link between diet, genes, environment, health Better understand consumer choice and behaviour Personalised nutrition and functional food development 19

20 20 EC Web sites EU research 6th Framework Programme =UserSite.FP6HomePage 7 th Framework Programme DG Research Site RTD info magazine

21 This paper was produced for a meeting organized by Health & Consumers DG and represents the views of its author on the subject. These views have not been adopted or in any way approved by the Commission and should not be relied upon as a statement of the Commission's or Health & Consumers DG's views. The European Commission does not guarantee the accuracy of the data included in this paper, nor does it accept responsibility for any use made thereof.