Research interactions between academia and food companies: how to improve transparency and credibility of an inevitable liaison

Enrico Molinari, Lorenzo Morelli, Andrea Poli, Franca Marangoni, Carlo V. Agostoni, Francesco Brancati, Lucio Capurso, Maria Laura Colombo, Andrea Ghiselli, Carlo La Vecchia, Marisa Porrini, Francesco Visioli, Gabriele Riccardi

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

nteractions between academia and food companies have been increasing, in recent years, in terms of quantity and complexity. Food companies seek the advice of academic institutions or experts from universities and research centers either to better understand the potential health effects of their products or to set up research projects. They also often ask experts to present—to colleagues or to the general population—information on specific foods, diets, nutrients, also to influence their nutritional habits and choices. In this letter, we analyze possible advantages and disadvantages of such interaction, namely sponsored research and sponsored nutritional communication, also in view of the consolidated tendency, by national and international funding bodies, to specifically promote research projects involving both academia and industry; we also try to identify simple criteria aimed at preventing the generation or the diffusion of incorrect information.
Original languageEnglish
Pages (from-to)1269-1273
Number of pages5
JournalEuropean Journal of Nutrition
Volume57
DOIs
Publication statusPublished - 2018

Keywords

  • Bias
  • Biomedical Research
  • Conflict of Interest
  • Cooperative Behavior
  • Disclosure
  • Food Industry
  • Information Dissemination
  • Medicine (miscellaneous)
  • Nutrition and Dietetics
  • Nutritional Sciences
  • Research Support as Topic

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