The food we eat remains the most important modifiable risk factor for early onset of major diseases, like cardiovascular disease, cancer and dementia. We know much about the health effects of our diet, but there is much more to learn. As the public interest of food and health is growing, it is of uttermost importance that the scientific community contributes to increased knowledge and ensures availability of scientifically based information.
The food is a crucial part for healthy aging and is of great importance for disease treatment. Understanding the interaction between food and disease is imperative to create optimal conditions for healing and retained function during illness and aging.
The overall purpose of our work is to study relationships between food and health in broad terms, where we use well-designed studies of different types, to educate students and to inform the public about these issues.