In order to make new scientific knowledge available for practitioners, the Danone Institute international publishes symposia proceedings, monographs, books or guides about food, nutrition & health.
Written by world-renowned experts, these publications cover a wide variety of topics, present overviews of recent development, promote consensus and/or explore controversy surrounding relevant issues.
Discover and download the last scientific publications coordinated by the Danone Institute International experts and working groups:
Future global health depends on the health of today’s children. Those children who establish healthy eating and activity behaviours early in life are well-equipped to maintain their good health far into adult life.
Nurturing healthy habits in our children therefore offers a fantastic opportunity to make inroads into important public health concerns such as tackling the worldwide epidemic of overweight and obesity, and their associated health consequences.
With this in mind, Danone Institute International (DII) has joined forces with experts in the field to develop a unique perspective on the topic.
One of the outcome is this new document, which aims to set out the current evidence and lay the foundations for empowering families to nurture healthy eating habits among the children of the world.
Eating practices vary around the world and a strong body of empirical evidence has demonstrated that children’s dietary intake and eating behaviors are influenced by a multitude of interacting factors including community and society, family and home.
The symposium, organized by the Danone Institute International, during the 3rd International Conference on Nutrition and Growth, in March 2016, set out to consider the role of parental modelling and family meals within eating practices.
Discover now online the e-book, including contents of the conferences as well as interviews and graphics presents the synthesis of the symposium.
Lactose intolerance has become an obsessive preoccupation of a growing population worldwide, along with exclusion diet
new trends. These new trends could be seen as a better overall consideration of the role of food in human health or as misinformation related to some type of foods.
For instance, lactose intolerance is often confused with cow’s milk allergy and avoidance of dairy is often considered the only alternative for the lactose intolerant.
This white book is a review of scientific publications that brings a better understanding of lactose intolerance and the risks of a restrictive diet.
The 4th Global Summit on the Health Effects of Yogurt took place in April 2016 in San Diego (US) during the annual Experimental Biology meetings. The scientific symposium was dedicated to yogurt and type 2 diabetes. The proceedings are now published in The Journal of Nutrition and available on subscription.
In 2014, the Danone Institute International in partnership the American Society for Nutrition organized the second Global Summit of the Health Effects of Yogurt, during the Nutrition Sessions organized by the American Society for Nutrition during Experimental Biology 2014, in San Diego USA.
The proceedings of the Summit has been published in 2015 in a Supplement of the Nutrition Reviews.
In 2013, the Danone Institute International created the Yogurt in Nutrition: Initiative for a Balanced Diet in partnership the American Society for Nutrition and together, they organized the first Global Summit of the Health Effects of Yogurt, during the Nutrition Sessions organized by the American Society for Nutrition during Experimental Biology 2013, in Boston USA.
The proceedings of the Summit has been published in 2014 in a Supplement of the American Journal of Clinical Nutrition.
In order to provide insights in the short-term health economic impact of maternal overweight, gestional diabetes and related macrosomia, a health economic framework was designed. The pilot study also aims to encourage further health technology assessments, based on country – and population – specific data.
Food and drugs overlap considerably in definition and application, yet also possess several fundamental differences. Pharmacologically, drugs are defined as substances used to diagnose, mitigate, prevent, treat, or cure diseases. Foods are substances that provide taste, aroma, or nutritive value. Since drugs first originated from foods it is not surprising that the lines between the two are often thin. What distinguishes a food from a drug may not be as relevant as when it becomes a drug and what to do about the functional foods and food bioactives in between. Food & Drugs provide a reflexion and analysis of the differences, links and interest between drugs and functional foods.