Sustainable and healthy diets for cardiovascular diseases prevention with the support of digital applications

Expected Outcome:Project results are expected to contribute to all the following expected outcomes:identified the effects of sustainable and healthy diets on the gut microbiome and on the cardiovascular system (as well as through possible interlinks between the two) using AI and digital tools by considering different groups of the population (children, adults and older population) as well as gender;increased knowledge generated through the use of AI and existing digital tools on how to help people improving their eating habits by choosing healthy diets to prevent cardiovascular disease. Development of a new tool or scaling up of an existing tool that patients/individuals can use to guide them in their day to day eating habits with a personalised approach. Identified robust economic cost-benefit analysis, together with real end-user involvement and demonstration;the scientific communication on the link between sustainable and healthy diet (which also includes food ingredients and processing food technology) and the prevention of cardiovascular diseases is translated into digital health solutions developed by SMEs and start-ups;improved understanding of the link between the decrease of specific nutritional risk factors and the increase of beneficial nutritional intake in the prevention of cardiovascular diseases, through the support of digital solutions developed by SMEs and start-ups. Scope:The topic is relevant to the EU policies related to the ‘Healthier Together’ initiative, the Commission Communication on the European Health Union[1] and the Council conclusions on the improvement of cardiovascular health in the European Union[2], the R&I Food 2030 framework and the Strategy for European Life Sciences.Proposals should address all the following activities:investigate the host-microbiota interactions, standardised biomarkers, involving inflammatory and metabolic pathways or other pathways to elucidate the relationship between changes in the diet, the gut microb