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Research project Health and Food

Below an overview of all research within the flagship Health and Food.

Name project Description Researchers/Research partners Financed by Start & (expected) end date
Recovery after critical illness Survival rates of patients with critical illness have increased due to improved facilities and treatment methods in the intensive care unit. Despite surviving critical illness, patients often face a difficult road of rehabilitation after discharge from the ICU or the hospital ward. Within this project, we investigate the longer-term outcomes of these patients and explore interventions that can improve their recovery. L.F.E. Beumeler - Campus Fryslân, prof. dr. G. J. Navis - UMCG, dr. E.C. Boerma - MCL, dr. T. van Zutphen - Campus Fryslân University of Groningen - Campus Fryslân & Medical Centre Leeuwarden 01-07-2018 - 30-06-2022
Lapvas-Imaging Anastomotic leakage (AL) is a major complication worldwide with occurence rates ranging up to 13% and a mortality of aroud 10%. AL is multi-factorial, however general consensus is that the state of perfusion at the site of the anastomosis is a major contributor. Lapvas is the development of a laparoscopic tool that can visualize the state of microcirculation at any given time during laparoscopic surgery which in term could lead to a decrease in anastomotic leakage. Wido Heeman; supervisors dr. Christiaan Boerma (MCL) and Prof. dr. Go van Dam (UMCG) University of Groningen, SNN, LIMIS development B.V. 01-10-2018 - 30-09-2022
Nutrition and Outcome after Bariatric Surgery: focus on Weight Reduction, Muscle and Metabolism Bariatric surgery is the most effective treatment to achieve sustained weight reduction and resolve obesity-related comorbidities. There is a high variability in the individual response to bariatric surgery, in which 10-30% of patients do not reach their expected weight loss. There are a few factors known to explain the difference between patients: male, gender, increasing age, diabetes and high nutritional intake. However, most variation between the individual response cannot be explained by these factors and it is still unknown which characteristics can predict the outcome of surgery. D. Sizoo (CF); L.J.M. de Heide (CON-MCL); M. Emous (CON-MCL); prof. dr. A.P. van Beek (UMCG); prof. dr. E.N. van Roon (MCL); dr. T. van Zutphen (CF) University of Groningen/Campus Fryslân and Medical Centre Leeuwarden 01-10-2018 - 01-10-2022
Nutrition and Asthma: focus on dietary intake in asthma subtypes and the relation with asthma outcomes Asthma is a chronic inflammatory airway disease and causes recurrent attacks of breathlessness, chest tightness, wheezing and cough. Asthma expression may vary according to the age of onset, presence of atopy, type of airway inflammation, and severity of the disease. This project aims to assess differences in nutritional intake and status, by asthma subtypes and to explore associations of nutritional intake and status, with clinical, functional and inflammatory characteristics of asthma. H.J. Visser - Campus Fryslân dr. A. ten Brinke - MCL dr. K. de Jong - MCL dr. T. van Zutphen - Campus Fryslân prof. dr. H.A.M. Kerstjens - UMCG University of Groningen/Campus Fryslân
Medical Centre Leeuwarden
01-10-2018 - 30-09-2022
Diagnostic and therapeutic value of unusual bile acids of newborns Bile acids are molecules that facilitate fat absorption in the intestine. Recently, it was shown that these bile acids also perform hormone-like functions, including regulation of energy metabolism and glucose metabolism. A wide variety of bile acid molecules are currently known, however, chromatography and mass-spectrometry data reveal that there are still bile acid species that remain uncharacterized, especially in the bile acid pool of newborns. This project aims to characterize these bile acids and to determine their function in overall metabolism. H. D. de Vries (Campus Fryslân); supervisor: T. van Zutphen (Campus Fryslân), F. Kuipers (UMCG) University of Groningen/Campus Fryslân 01-06-2018 - 31-05-2022

Last modified:27 March 2020 4.30 p.m.