Strategic institute programme
The Norwegian government's "Action Plan for a Better Diet in the Population 2007-2011" aptly describes the connection between food and health. The prevalence of common medical conditions such as obesity, diabetes type 2, coronary diseases, some types of cancer, muscle and joint complaints and osteoporosis are closely related to diet, and lipids are a central factor.
Healthy fat
Fat (lipids) is a complex and important ingredient in food, with great importance for its taste, texture and energy. In addition to the main types of lipids (fatty acids, phospholipids, glycerides and sphingolipids) there are lipid soluble complexes such as vitamins (E, A, D), sterols, oxidation products and antioxidants. Many of these are bioactive, ie. they have biological effects on the human body. Bioactive lipids are contained in various raw materials and ingredients as part of fats or oils, or in by products. The positive and negative effects of various fatty acids in fats and oils on coronary diseases, mental health and inflammations are well documented.
From shelf-life to bioactivity
The food industry tries to remove as much as possible of the damaging fatty acids from foods and replace them with the healthy fatty acids. An increasing number of products with bioactive lipids are coming on the market, such as margarine with plant sterols. Our lipid research has in the past few years concentrated on fats and shelf life (oxidation). In order to meet future challenges in the food and health department, we wish to increase our focus on bioactive lipids and their effects on health in the coming period.
Healthy food of the future
The aim of our research is to characterise lipids with health-related quality in raw materials and processed foods, as well as determine their bioactivity and effects on human health. The programme will have a strong focus on food through the entire value chain, from raw material and processing to digestion, intestinal absorption and possible effects on human health (in vitro and in vivo). The results can be used by the Norwegian food industry for a more thorough documentation on bioavailability and bioactivity of the lipids used in the health-optimised products of the future.
The programme will focus on raw materials and products from the agricultural food industry, but there will be extensive synergistic benefits from collaborating with the marine sector through relevant programmes, or projects with other partners in Nofima.
