A researcher prepares a sample for analysing using gas chromatography.

Analysing food components using GC (gas chromatography)

Protective foods: your diet can keep you healthy

Modifying diet and nutrition can delay or even prevent the development of some chronic diseases, so CSIRO is developing a range of protective or functional foods and nutraceuticals.

  • 16 January 2006 | Updated 14 October 2011

Overview

By 2010 CSIRO aims to develop and commercialise between two and four novel protective foods that will decrease the incidence of colorectal cancer, cardiovascular disease or inflammatory diseases.

Key scientific issues

There can be no prevention without some form of intervention. Modifying diet and nutrition are significant actions that can delay and even prevent the development of chronic diseases.

There is a significant opportunity to develop more specifically targeted and scientifically validated foods and nutraceuticals, that is, protective or functional foods. 

CSIRO’s protective foods research captures the latest innovations in food technology, nutritional science and biotechnology.

The rapid development of genomic and proteomic sciences will allow us to improve our understanding of the effects of different dietary components on gene and protein expression and the subsequent health outcomes.

In the future, these advances could help to predict predisposition towards chronic diseases, providing an opportunity for earlier, more effective dietary prevention strategies.

How CSIRO is addressing these issues

Current research projects include:

  • determining how key nutrients and bioactives interact with gut microorganisms
  • exploration for, and substantiation of, novel health-promoting bioactives in foods
  • interactions between diet, gene and protein expression
  • novel methods of delivering dietary bioactives.

Our research captures the latest innovations in food technology, nutritional science and biotechnology.

Find out more about CSIRO's work in Diet & Nutrition.