NUTRITION AND BROMATOLOGY UNIT
The Nutrition and Bromatology Unit researches on aspects related to the nutritional process, ranging from the composition of the food before consumption to the assimilation and processing of the nutrients that compose it in the organism.
- Establish nutritional and supplementation strategies in health-related aspects, with special emphasis on metabolic syndrome (overweight, obesity, hypertension, dyslipidemia, hypercholesterolemia and type 1 and 2 diabetes).
- Validate dietary protocols in sports nutrition, as well as scientifically validate sports supplements, both for performance and recovery.
- To develop lines of work related to the design and characterization of food and food supplements, establishing tools, protocols and nutritional strategies to transmit to society.
- To study the nutritional composition of foods on the market in Spain.
The BioEngineering Institute of the Miguel Hernández University has different groups of Nutrition and Bromatology:
The research group has focused on the role of nutrition in the prevention and treatment of the diseases that accompany what is known as metabolic syndrome: obesity, hypertension, dyslipidemia, cardiovascular pathology and diabetes. The group also studies aspects related to the design of diets and supplementation for different sports disciplines, taking into account the time of the sports cycle and particularities of each discipline.
The BADALI group studies the nutritional composition and other nutritional characteristics of foods present in the Spanish market. These foods are included in the Food Database, BADALI, available in open access on the web https://badali.umh.es. This database contains more than 3,000 foods for which the nutritional composition and various elements of analysis are provided. These include a Nutritional Traffic Light, the specific Nutritional Assessment for each food and the analysis of the so-called Nutritional and Health Declarations that manufacturers make for their products.
The research group is focused on studying the influence of product manufacturing processes on storage and sensory characteristics. Another second line of the group is dedicated to the characterization of foods and food supplements for possible use as functional ingredients for specific health foods. The third line is the determination of heavy metals and trace elements in foods.