Food for Health: Improving Human Health Through Food
Ohio State is one of the nation's only institutions with significant, ongoing collaborations among its medical and agricultural experts. The Center for Advanced Functional Foods Research and Entrepreneurship (CAFFRE) was competitively funded in 2006 to develop functional foods that promote health and prevent and treat disease. Renowned scientists, medical professionals, and policy makers now link with industry partners through CAFFRE. The Food Innovation Center expands beyond CAFFRE's focus on fruits and vegetables and builds on CAFFRE's "From Crops to the Clinic to the Consumer" paradigm.
Efforts and Impact
With expertise that expands the menu from the farmer's gate to the consumer's plate, the Food Innovation Center focuses on the health-enhancing character of novel functional foods, ingredients, and crops to help high-risk individuals in a personalized medical model. We endeavor to develop culturally appropriate and economically viable novel foods to correct nutrient deficiencies on a global scale. Some current interdisciplinary investigations include:
Click to play video. Select the corner button for full-screen mode.
Tomato-soy juices for prostate cancer prevention: Drs. Steven Clinton, Steven Schwartz, and David Francis created a potent new food product for prostate cancer prevention. Their new tomato juice-based product contains an extract of soy phytochemicals that inhibits prostate carcinogenesis in animals. At the Ohio State University James Cancer Hospital, 60 men with prostate cancer have completed a clinical study of the soy-tomato juice. The investigative team is currently evaluating data from this National Institutes of Health-funded trial. In the future, the team may incorporate additional food components into the juice to enhance its potential to prevent and treat disease.
Novel berry products to help fight tobacco-related cancer: Dr. Chris Weghorst and a team of Center collaborators will soon conduct critical clinical trials on appealing confectionary-type foods developed at Ohio State. These foods may provide high concentrations of raspberry or strawberry phytochemicals to the oral mucosa or esophagus, preventing tobacco-related cancer. In connected studies, Center members are examining how berries affect precancerous cells at the molecular and genetic levels.
Eggs for cancer prevention: Dr. Young Lin and Dr. Macdonald Wick developed a strategy where eggs may prevent cancer. When chickens consume feed rich in gossypol (a natural byproduct of cottonseed oil production), their eggs become a rich source of breast cancer-inhibiting compounds.
Cancer-fighting bread: Dr. Yael Vodovotz and her team developed a new soy-almond bread, enriched with cancer-preventive phytochemicals. With support from the National Institutes of Health Center for Complementary and Alternative Medicine, ongoing human studies of the bread began in late 2009 at the James Cancer Hospital.
Also in this section
- Food for Health: Improving Human Health Through Food
- Food Safety: Providing Safe Food
- Food Strategy and Policy: Working Toward a Healthier, Hunger-free World
- Food for Billions
- Food Mapping
NewsMore news »
- Why Do We Crave the Pain of Spice?
- Mediterranean diet may decrease pain associated with obesity featuring FIC member Charles Emery
- Foods for Health Discovery Theme and the Food Innovation Center Announce Spring 2017 Seed Grant Program
- Why McDonald's Big Mac Sauce Tastes Like Tomato Sauce featuring FIC member Devin Peterson