• Hans Konrad Biesalski, Peter J Aggett, Robert Anton, Paul S Bernstein, Jeffrey Blumberg, Robert P Heaney, Jeya Henry, John M Nolan, David P Richardson, Ben van Ommen, Renger F Witkamp, Ger T Rijkers, and Iris Zöllner.
• Institute of Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany. biesal@uni-hohenheim.de
• Nutrition. 2011 Oct 1; 27 (10 Suppl): S1-20.

ObjectiveThe objective was to define the term evidence based nutrition on the basis of expert discussions and scientific evidence.Methods And ProceduresThe method used is the established Hohenheim Consensus Conference. The term "Hohenheim Consensus Conference" defines conferences dealing with nutrition-related topics. The major aim of the conference is to review the state of the art of a given topic with experts from different areas (basic science, clinicians, epidemiologists, etc.). Based on eight to 12 questions, the experts discuss short answers and try to come to a consensus. A scientifically based text is formulated that justifies the consensus answer. To discuss the requirements for the scientific substantiation of claims, the 26th Hohenheim Consensus Conference gathered the views of many academic experts in the field of nutritional research and asked these experts to address the various aspects of a claims substantiation process and the possibilities and limitations of the different approaches.ResultsThe experts spent a day presenting and discussing their views and arrived at several consensus statements that can serve as guidance for bodies performing claims assessments in the framework of regulatory systems.ConclusionThe 26th Hohenheim Consensus Conference addresses some general aspects and describes the current scientific status from the point of view of six case studies to illustrate specific areas of scientific interest: carotenoids and vitamin A in relation to age-related macular degeneration, the quality of carbohydrates (as expressed by the glycemic index) in relation to health and well-being, probiotics in relation to intestinal and immune functions, micronutrient intake and maintenance of normal body functions, and food components with antioxidative properties and health benefits.Copyright © 2011. Published by Elsevier Inc.

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