Fred Brouns

About him:

Fred Brouns is a nutrition physiologist. Core research interests: Nutrition, health and body functions related to Carbohydrates, Fibers, Plant based foods, Gluten and Grains. Past Research leadership positions at Sandoz Nutrition- Switzerland, Novartis Nutrition-Switzerland, Eridania-Béghin-Say, Belgium, Cerestar-Belgium, Cargill Inc-Belgium and USA. Since 2008 full professor of Health Food Innovation at Maastricht University Netherlands . Global speaker on aspects of ”Nutrition in Health and Disease” in 2015 chosen as the ICC Fellow of the year for “contributions on the global gluten disorders discussion”. Coordinator of the international; research consortium WoW- “WelllonWheat?, addressing wheat and gluten related disorders.

About his talk:

"Gluten Free Science and Market Developments: Beliefs, Facts and Future Directions"

The gluten free market originally was directed at individuals suffering from gluten intolerance, known as celiac disease, with a prevalence of about 1% of the global population. Recently this has changed dramatically as a result of the coming together of several important social media driven lines of health concerns. Today, “gluten free is good for you” reaches the consumer as a kind of overall health benefit statement, a kind of healthy lifestyle. There are also counter-sides of this development. Many of the gluten free products are considered to be of less healthy composition and in many cases self-perceived gluten or wheat intolerance appears to be belief based making a shift to a gluten free lifestyle unnecessary. .Clear diagnosis and perspectives are required