UK’s BBSRC and MRC grant £3m fund to address diet-related health issues

UK’s Biotechnology and Biological Sciences Research Council (BBSRC) and the Medical Research Council (MRC) have awarded £3m in funding to support six research projects that aim to improve understanding of the connection between diet and health.

The grant was awarded by the councils in partnership with a consortium of 13 major food and drink companies.

The research outcomes will assist food and drink companies in developing new products that address diet-related health issues in the longer term.

BBSRC Innovation and Skills interim executive director Karen Lewis said: “The projects recommended for funding through this round of the Diet and Health Research Industry Club (DRINC) will contribute to addressing issues relevant both to consumer health and the food and drink industry.

“We are pleased that the projects will investigate a diverse range of topics that explore the link between diet and health. The DRINC community is well-placed to ensure the results of these studies can be translated into benefits for society.”

The projects will focus on new ways to reduce levels of sodium in foods, resistant starches in pre-prepared food, the availability of nutrients in wheat, and the influence of iron on the microbiome.

British Nutrition Foundation director general and chair of the DRINC steering group Judy Buttriss said: “I am delighted that another six world-class studies into diet, health and disease are to be supported in this round of the Diet and Health Research Industry Club funding.

“All have the potential to produce important results that could deliver real benefit to the health and wellbeing of consumers in the UK and around the world.”

BBSRC and MRC will collectively fund 90% of the six projects, with the remaining 10% coming from industry partners.