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                    U.S. DEPARTMENT OF AGRICULTURE
 Food Components and Health Laboratory: Beltsville, MD
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ARS Home Northeast Area Beltsville, Maryland (BHNRC) Beltsville Human Nutrition Research Center Food Components and Health Laboratory Research





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Collaborations The Food Components and Health Laboratory has a long and productive history of collaborative research involving stakeholders.  Current collaborators and projects:  The Impact of Sugar Reduction on Perception of Sweetness and Food Intake  National Academy of Sciences Food and Nutrition Board Food Forum National Academy of Sciences Food and Nutrition Board Food Forum  Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1 Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 2 Data Pooling Project for Investigation Red Meat and Omnivorous Dietary Patterns, and Human Health via Metabolomics and Machine Learning Methods  Understanding Dietary Factors Affecting Colon and Liver Cancer Risk  A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake  Absorption, Distribution, Metabolism and Excretion of Food Components and their Impact on Chronic Disease Risk A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake The Impact of Sugar Reduction on Perception of Sweetness and Food Intake Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1 Human Dietary Interventions to Reduce Risk of Chronic Diseases  Biological Effects of Particles Generated by Biodiesel Fuels and Wildfires Impact of Food and Particulates on Metabolic Risk


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