In Spagna (Reus) dal 20 maggio 2013 al via il 1° Forum mondiale per l'alimentazione.

Sarà la città spagnola di Reus (Tarragona) ad ospitare, il 20 e 21 maggio 2013, le attività scientifiche e culturali del 1° Forum mondiale "World Forum for Nutrition Research: Mediterranean Food on Health and Disease".
I lavoro del forum prenderanno spunto dagli innumerevoli benefici che una corretta interpretazione della dieta mediterranea apportano alla nostra salute. Il Forum Mondiale per la Ricerca sulla Nutrizione sarà quindi l'occasione per offrire una panoramica completa degli sviluppi più recenti della ricerca in relazione ai benefici salutari, così come altri aspetti sociali e culturali, di selezionati prodotti tipici del Mediterraneo.
Molti eminenti scienziati provenienti da tutto il mondo hanno deciso di unirsi al Forum, presentando le proprie relazioni in forma di sessioni plenarie, simposi, comunicazioni orali e poster.
Il Forum Mondiale per la Ricerca Nutrizione emerge come il punto d'incontro di tre grandi eventi che si verificano in Spagna nel 2013: Il Congresso Internazionale di Nutrizione (a Granada) organizzato dall'Unione Internazionale delle Scienze della Nutrizione, il Congresso Mondiale di noci e frutta secca (a Barcellona ) organizzato dal Nut International e Fondazione frutta secca, e il Congresso Internazionale sulla Dieta Mediterranea (a Barcellona) organizzato dalla Fondazione Dieta Mediterranea. In realtà, questo forum è organizzato in collaborazione con Nutrition Foundation Iberomerican (FINUT), il dado e la Fondazione Internazionale della frutta secca e della Fondazione Dieta Mediterranea.
Simbolico anche il luogo dell'incontro che, come detto, si svolgerà a Reus, città modernista sita a 100 km da Barcellona, che ha dato i natali al grande architetto Antoni Gaudi.
di Andrea Lauman
Programma Scientifico

Monday / 20th May, 2013

09h30 – Inauguration

09h45–10h30 – Opening Conference
Chair: Jordi Salas-Salvadó

Mediterranean diet: health and science
Mariette Gerber, MD, PhD. Past-President of the French Nutrition Society, Expert at the National Food Council in France and French food Safety Agency. France

10h30-11h00 – Session 1  
Chair: Lluís Serra-Majem

Mediterranean diet and "morbid" tissues: history counts, future counts 

Iris Shai, RD, PhD. S. Daniel Abraham Center for Health and Nutrition, Ben-Gurion University of the Negev, Beer-Sheva. Israel.

11h00–11h30 – Coffee Break

11h30–12h00 – Session 2
Chair: Ibrahim Elmadfa

Fruits, vegetables and cancer
Carlo La Vecchia. Istituto di Ricerche Farmacologiche Mario Negri, Milan, Italy

12h00–12h30 – Session 3
Chair: Antonia Trichopoulos

Bread and overweight
Lluís Serra-Majem.  Universidad de las Palmas de Gran Canaria, Spain

12h30–13h00 – Session 4
Chair: Linda Tapsell

Glycemic index, glycemic load and Mediterranean Diet.
David Jenkins. University of Toronto, Canada

13h00 – Lunch (for attendees)

14h00–15h00 – Debate Session 1 : Frying for cooking: pros and cons 
Chair: Mariette Gerber

Possible adverse effects of cooking with vegetable oils.
Carmen Dobarganes García. Instituto de la Grasa y sus derivados, Sevilla, Spain

Cooking with vegetable oils does not increase the risk of disease
Miguel Ángel Martínez-González. Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain

15h00–15h30 – Session 5
Chair: Emilio Ros

Effects of nuts on cardiovascular responses to stress in type 2 diabetes
Penny Kris-Etherton. Department of Nutritional Sciences, Penn State University, University Park, USA.

15h30–16h00 – Coffee Break

16h00–16h30 – Session 6
Chair: Rosa Lamuela

Nut antioxidant components and health
Cesarettin Alasalvar. TUBITAK Marmara Research Center, Food Institute, Gebze-Kocaeli, Turkey

16h30–17h00 – Session 7
Chair: Maureen Ternus 

Nuts and cardiovascular disease
Emilio Ros. Lipid Clinic, Hospital Clinic, Institut d'Investigació Biomèdica August Pi i Sunyer, University of Barcelona, Barcelona, Spain

17h00–17h30 – Session 8
Chair: Geneviève Buckland

Fermented dairy food and cardiovascular risk
Linda Tapsell. Nutrition Research, Illawarra Health and Medical Research Institute, School of Health Sciences, University of Wollongong, Wollongong, New South Wales, Australia

18h00 – New INC Home Inauguration (only for INC members)

19h00 – Tour: Gaudí Reus Center (http://www.gaudicentre.cat/en)

Tuesday / 21st May, 2013

09h00–09h30 – Session 9
Chair: pending 

Epidemiologic studies relating olive oil consumption and disease
Genevieve Buckcland. Unit of Nutrition, Environment, and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology, Spain.

09h30–10h00 – Session 10
Chair: Joan Sabaté

Clinical trials in nutrition: the PREDIMED study
Ramon Estruch. Internal Medicine Department, Hospital Clinic, Institut d'Investigació Biomèdica August Pi i Sunyer, University of Barcelona, Barcelona, Spain.

10h00–11h00 - Debate Session 2 : Fish and Omega-3: Pros and cons
Chair: Angel Gil

Dietary exposure to metals through fish consumption: Risks are higher than benefits. 
José Luis Domingo. Department of Toxicology. Rovira i Virgili University. Spain

Fish, a Mediterranean source of omega-3 fatty acids: Benefits of its consumption do not justify limiting consumption. 
Dariush Mozaffarian.  Department of Epidemiology, Harvard School of Public Health, Boston, USA

11h00–11h30 – Coffee Break
Selected Posters Session
Chair: María-Isabel Covas / Carlo La Vecchia

11h30–12h30 – Selected Oral Communications Session (Session 1)
Chair: Ignasi Batlle / Maurizio Battino
Selected Young Research Communications (Session 2)
Chair: Penny Kris-Etherton

12h30–13h00 – Session 11
Chair: Miguel Ángel Martínez-González

Fruit and vegetable intake in adults: reasons for and barriers to consumption, and potential for increasing consumption
Ibrahim Elmadfa. Institute of Nutritional Sciences, University of Vienna, Austria

13h00–13h30 – Session 12
Chair: Mònica Bulló

Vegetarian diets and risk of metabolic syndrome: Mediterranean diets as a paradigm.
Joan Sabaté. Loma Linda University, California, USA

13h30–14h15 – Closing Conference
Chair: Demosthenes B. Panagiotakos

Virgin olive oil: a key food in the traditional Mediterranean diet
María-Isabel Covas, DPharm, PhD.  Cardiovascular Risk and Nutrition Research Group, Institut Municipal d' Investigació Mèdica, Barcelona Biomedical Research Park, Barcelona, Spain.

14h15 – Closing Ceremony