Oxford Brookes Centre for Nutrition and Health
Leading edge research with a focus on glycemic control, functional food and weight management
Our mission
The Centre’s mission is to improve the health and well-being of the global population by undertaking leading edge research focusing on tackling overweight and obesity, improving glycaemic control and reducing inflammation. We support the food and health industry by delivering a range of highly valued services underpinned by our research.
OxBCNH is supported by Oxford Brookes University and the centre is in constant communication with leading academics who are experts in the fields of metabolism, glycaemic index, diabetes, sports nutrition and genetics.
Accredited by the
Glycemic Index Foundation
Oxford Brookes Centre for Nutrition and Health is the only centre in Europe and one of eight in the World accredited by the Glycemic Index Foundation to test foods for Glycemic Index to ISO standard ISO 26642:2010. All of our testing is done by GCP qualified and AfN registered researchers.
Our research focus is glycaemic control, obesity and inflammation
At OxBCNH we conduct nutritional studies on behalf of clients from the health and food industry. This including manufacturers, retailers and suppliers ranging from small and medium-sized enterprises (SMEs) to multinational global organisations. We frequently work in partnerships with clients to develop a bespoke plan of research. Our experts are leading researchers in the fields of metabolism, clinical nutrition, glycaemic index, diabetes, sports nutrition and genetics. Feel free to contact us for an informal discussion about how we could help you.
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Studies undertaken
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Clients we've worked with
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Researchers
Our services
Metabolic Testing
OxBCNH offers clients a wide portfolio of services to measure the metabolic effects of foods and ingredients on participants from our large volunteer database.
Weight Management
OxBCNH conducts research and provides consultancy in weight management and energy balance.
Food Components and Activity
Prior to undertaking in vivo studies, it is important to understand the properties of food, their activity and their interactions.
Glycaemic Index Testing
We are the only centre in Europe and one of eight in the World accredited by the Glycemic Index Foundation to test foods for Glycemic Index
Be a participant
There are multiple benefits to taking part in research. By participating you are supporting important scientific research as well as helping the wider community. You will see how research is practically conducted on a day to day basis and visit ours recently refurbished high quality industrial testing facilities located on the modern Oxford Brookes campus.
Our blog
Pelvic Cancer and Nutritional Information
Assessing the Nutritional information available to pelvic cancer patients If you wanted to get a source of good-quality lifestyle or nutrition information where would you go? Your GP surgery? Instagram? A nutritionist’s website? Would you look at the person’s credentials and where they are getting their information from or what they are basing their findings...
We are an accredited lab for GI testing!
We are pleased to announce we are an accredited lab by the Glycemic Index Foundation for testing Glycemic Index (GI) to ISO standard 26642:2010 - Determination of Glycemic Index and Recommendation for Food Classification. We are proud to be the only accredited testing centre in Europe and one of eight in the world!
Millet and Ancient Grains
As our Western palates ever-search for new foods, we seem to have gone full-circle as so-called “ancient grains”, such as farro, buckwheat, and barley have the limelight shone on them once more. Some, such as quinoa and Millet are not grains but seeds. The claim is that these are healthier alternatives to other grains such as rice and corn, which have gone through more rounds of selective breeding.