Food Sensitivities and Intolerances – In Collaboration with Maastricht University
NBRI will be examining the biological components underpinning food sensitivities, their prevalence and effects on overall health.
There appears to be a growing incidence of health conditions associated with food sensitivities and intolerances. The aim of this project is to measure the concentrations of various dietary factors that have been associated with these potential sensitivities using large dietary databases collected from population studies across the globe.