Food companies urged to take advantage of research on diet

Food companies can gain a competitive advantage from Irish research tracing the relationship that exists between diet, gut bacteria, and the health of older people.

A multidisciplinary team of scientists from University College Cork and Teagasc Food Research Centre, Moorepark, have proven a link between gut microbiota and diet. The journal Nature, published yesterday, carried details of the research, which could be harnessed by the Irish food industry to develop foods to promote healthier ageing.

Agriculture Minister Simon Coveney said: “The Irish food industry will directly benefit from the scientific knowledge generated on foot of this research and be in a position to develop new food products to enhance the health of older citizens in the ever increasing ageing population. These new products will also help to achieve the targets set for Ireland’s agri-food industry under Food Harvest 2020.”