Skip to main content
ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Components and Health Laboratory » Research » Collaborations

Collaborations

The Food Components and Health Laboratory has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

AMERICAN PULSE ASSOCIATION, INC., Moscow, ID
  • Metabolizable Energy Value of Pulses in the Human Diet
  • INTERNATIONAL NUT AND DRIED FRUIT COUNCIL, 43204 REUS SPAIN
  • Cashew Nut Consumption: Cardiovascular Disease Risk and Food Energy Availability
  • JOHNS HOPKINS UNIVERSITY, THE, BALTIMORE, MD
  • A Pilot Study of Intermittent Calorie Restriction in Multiple Sclerosis
  • MONELL CHEMICAL SENSES CENTER, Philadelphia, PA
  • The Impact of Different Approaches to Dietary Sugar Reduction on Food Preference and Intake
  • NATIONAL ACADEMY OF SCIENCES, WASHINGTON, DC
  • Food Forum
  • Food Forum
  • National Academy of Sciences Food and Nutrition Board Food Forum
  • NATIONAL CATTLEMEN'S BEEF ASSOCIATION, Centennial, CO
  • Phase II - Analytical Phase of The Dose-Response Effects of Lean Beef in a Mediterranean-Style Dietary Pattern on CVD Risk Factors
  • Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1
  • NATIONAL INSTITUTES OF HEALTH, BETHESDA, MD
  • Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer
  • NATIONAL INSTITUTES OF HEALTH, NATIONAL CANCE, BETHESDA, MD
  • Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer
  • Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer
  • NORTH CAROLINA AGRICULTURAL AND TECHNICAL STA, GREENSBORO, NC
  • A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake
  • OHIO STATE UNIVERSITY,THE, COLUMBUS, OH
  • Diet-Genetic Interactions: Absorption and Metabolism of Phytonutrients from Different Brassica Vegetables
  • Modulation of Inflammation in Obese Males After Consuming a Functional Tomato-Soy Juice
  • UNIVERSITY OF ILLINOIS, Urbana, IL
  • Nutrition and Microbiome Research to Reduce the Risk of Cancer
  • UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD
  • Dietary Interventions to Reduce Risk of Chronic Disease
  • Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer
  • Metabolizable Energy Value of Pulses in the Human Diet
  • The Impact of Different Approaches to Dietary Sugar Reduction on Food Preference and Intake
  • Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1
  • A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake
  • Modulation of Inflammation in Obese Individuals After Consuming a Functional Tomato-Soy Juice
  • A Pilot Study of Intermittent Calorie Restriction in Multiple Sclerosis
  • Room Calorimeter Evaluation of Ambulatory Metabolic Monitoring System that Predicts Metabolic Fuel Use
  • UNIVERSITY OF VERMONT & STATE AGRICULTURAL C, BURLINGTON, VT
  • Impact of Food and Particulates on Metabolic Risk
  • US ARMY RES. INST. OF ENVIRONMENTAL MEDICINE, NATICK, MA
  • Room Calorimeter Evaluation of Ambulatory Metabolic Monitoring System that Predicts Metabolic Fuel Use