1．Key members

Head	Yuko Tousen
Research coordinator	Ai Yasudomi, Mariko Suzuk

2．Background and objectives

　We conduct research into the safety and functionality of nutrients and other food ingredients that contribute to health promotion through the diet. More than 30% of Japanese people consume health foods (foods that are expected to help maintain and improve health); however, the nutrient intake of health foods is not reflected in the results of dietary surveys, and there are few surveys on health food intake that take dietary intake into account. Therefore, we are conducting research on the intake of health foods in light of diet, examining both nutrient deficiencies and excessive intake. We also comprehensively evaluate the health food materials and ingredients from the perspectives of both safety and effectiveness.

There is a growing interest in foods that maintain good health, but it is difficult to recognize when one's diet is unbalanced, which is the basis of a healthy diet. To achieve this, we are conducting research to develop nutritional profiles that are used to maintain and promote health, as well as research on the development of technologies to optimize dietary balance.

3．Overview of our research

I. Research on the appropriate use of health foods based on diet
① Examination of dietary survey methods to estimate exposure to nutrients from supplements
We are conducting research to help propose methods for investigating the amount of exposure to supplements based on the amount of intake, while also summarizing the domestic and international situation regarding the dietary survey methods used to evaluate the amount of exposure to nutrients from supplements

② Research on safety and effectiveness evaluation focusing on the estrogenic effects of health food ingredients and components
We are conducting a comprehensive and systematic verification of the estrogenic effects of health food ingredients and components derived from plants, including medicinal plants, from both safety and efficacy perspectives

II. Research toward optimizing dietary balance
① Research contributing to the development of a Japanese version of the Nutritional Profile (NP)
The WHO defines NP as the science of classifying or ranking foods according to their nutritional content for disease prevention and health promotion. Various NPs have been developed in other countries and are mainly used for nutritional labeling in food packaging, advertising regulations for children's foods, and nutritional and health claims
In this laboratory, we are conducting research to contribute to the development of a Japanese version of the NP

② Research toward the development of technology to optimize dietary balance
If technology to evaluate dietary balance using biomarkers is developed, it will be possible to easily detect imbalances in dietary balance using biomarkers and to make proposals for optimizing dietary balance
In this laboratory, we are conducting exploratory research toward the development of technology to optimize dietary balance

Laboratory of Food Safety and Function

E-Mail	tousen※nibiohn.go.jp （Replace * by @）