5TH Research Conference at Harvard Medical School (Boston, MA)
September 28th – 29th, 2006
The much-awaited release of the ORAFTI Active Food Ingredients research will provide the scientific community with a unique opportunity to learn about the latest health benefits of inulin and oligofructose.
The two-day event held at Harvard Medical School will feature six informative and interactive sessions concerning the nutritional and health benefits of inulin and oligofructose presented by internationally recognized scientists.
Each session at the conference will focus on a specific health benefit of inulin and oligofructose giving speakers the opportunity to share some of their most recent research findings.
· The first session of the conference will focus on intestinal health and will be chaired by Dr. Allan Walker, the Conrad Taff Professor of Nutrition and Professor of Pediatrics at Harvard Medical School.
· The second session will be chaired by Prof. Connie Weaver, Head of the Department of Food & Nutrition at Purdue University, Indiana.
· The final session of the first day focuses on gut peptides and energy metabolism, and will be chaired by Prof. Em. Roberfroid, PhD in Pharmaceutical Sciences.
· The second day of the conference will start with Prof. Glenn Gibson, Professor at the University of Reading (UK) and Chairman of the Beneo Scientific Committee, chairing a session on immunity and inflammation.
· The penultimate session on colon cancer risk is to be chaired by Dr. Gérard Pascal, former Scientific Director of the Human Nutrition and Food Safety Unit of INRA, in Paris, France.
· The conference closes with a session looking at the benefits of inulin and oligofructose for specific target groups. Prof. Nathalie Delzenne who will chair this session has a PhD in Pharmaceutical Sciences and has been involved in research assessing the physiological effects of prebiotic-type ingredients.
Anne Franck, Executive Vice President of Science and Technology at ORAFTI, comments,”Nutritional studies on the prebiotic ingredients inulin and oligofructose continue to expand and demonstrate their benefits for intestinal as well as general health and well-being. What we know less is that prebiotics have been part of the human diet for thousands of years. At the Conference evidence for prebiotic use in the archaeological record from different regions in the world will be presented by Jeff Leach from the Paleobiotics Lab. It is exciting to learn that mankind probably had the opportunity to include prebiotic-containing plants in its diet as early as 2 million years ago and that significant dietary intake took place later on with the advent of technological advances already 400,000 years ago. It is therefore hypothesised that populations that included plants rich in prebiotic components in their diet would have had a selective competitive advantage over competitors! Leach’s fascinating finding put prebiotic use and benefits in a new perspective.”
For further information and/or to register for the 5th ORAFTI Research Conference, please go to www.ORAFTI.com
About ORAFTI Group
ORAFTI Group is a subsidiary of the Belgian agro-food group Raffinerie Tirlemontoise/ Tiense Suikerraffinaderij and is part of the ORAFTI/ PALATINIT Ingredients business unit of Südzucker Group (Germany).
ORAFTI Group produces Beneo™ inulin and oligofructosefor human and animal nutrition, as well as Raftisweet® (fructose syrups), from chicory roots. The ORAFTI Group also includes REMY INDUSTRIES, world leading producer of rice starches (Remy®/Remyline®/Remygel®), rice flours (Remyflo®) and rice proteins (Remypro®).
ORAFTI Group's head office is in Tienen, Belgium and the company operates in more than 75 countries world wide, with production units in Oreye (Belgium), Pemuco (Chile), Wijchen (Netherlands) and Wijgmaal (Belgium).
ORAFTI’S 5TH RESEARCH CONFERENCE
‘INULIN & OLIGOFRUCTOSE: PROVEN HEALTH BENEFITS & CLAIMS’
Harvard Medical School, Boston, USA
September 28th-29th 2006
|INTESTINAL HEALTH||Chair: A. Walker|
|Role of functional ingredients towards current health issues||J. Dwyer|
|Inulin & Oligofructose as functional food ingredients||M. Roberfroid|
|Prebiotic concept and review of scientific evidence||G. Gibson|
|Use of Inulin & Oligofructose in food products: Consumer aspects||E. Currie|
|Keynote lecture: Prebiotic archaeology||J. Leach|
|BONE HEALTH||Chair: C. Weaver|
|Diet, nutrition and bone health||K. Cashman|
|Overview of experimental data with Inulin & Oligofructose||K. Scholz- Ahren|
|Role of Inulin & Oligofructose in adolescents||S. Abrams|
|Current data with Inulin & Oligofructose in adults||V. Coxam|
|GUT PEPTIDES AND ENERGY METABOLISM||Chair: M. Roberfroid|
|Role of intestinal peptides||R. Burcelin|
|Carbohydrate digestibility and metabolic effects||D. Jenkins|
|Experimental data with Inulin & Oligofructose||N. Delzenne|
|Overview of effects in humans (lipids, satiety)||F. Brighenti|
|IMMUNITY AND INFLAMMATION||Chair: G. Gibson|
|Dietary modulation of GALT||I. Sanderson|
|Review of experimental data on immune modulation||B. Watzl|
|Intestinal infections, permeability and inflammation||F. Guarner|
|Inulin & Oligofructose in IBD||L. Dieleman|
|COLONCANCER RISK||Chair: G. Pascal|
|Dietary modulation of colon cancer risk||K. Young|
|Overview of experimental data with Inulin & Oligofructose||B. Pool-Zobel|
|Human data from the SYNCAN project||K. Collins|
|Future perspectives with prebiotics in human studies||A. Umar|
|BENEFITS FOR SPECIFIC TARGET GROUPS||Chair: N. Delzenne|
|Maturation and aging of the gut||N. Nanthakumar|
|Pediatric applications of Inulin & Oligofructose||G. Veereman|
|Inulin & Oligofructose in healthy aging||K. Tuohy|
|Importance of Inulin products in animal nutrition||J. Van Loo|
|Summary and conclusions||A. Walker and G. Gibson|