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Effective treatment for obesity remains a challenge and the only intervention proven to maintain weight loss is bariatric surgery. Intrigued by the beneficial effect that this procedure has on the composition of gut microbiota, Dr Fredrik Bäckhed explores the possibility of mimicking these changes to develop a treatment for obesity that won’t require going under the knife.
The abundant presence of a certain bacteria in our intestine, Akkermansia muciniphila, to give it its full name, is an excellent sign according to metabolism and nutrition specialist prof. Patrice Cani. With his team, they discovered the role of these bacteria in reducing cardiometabolic risk factors - like insulin resistance or hypertension – that are leading causes in the development of cardiovascular diseases and type-2 diabetes.
According to the World Health Organisation (WHO), more than 1.9 billion adults were overweight in 2016. Of these, over 650 million were obese and therefore at a higher risk of developing cardiovascular diseases, diabetes, musculoskeletal disorders and some forms of cancers. In one of the largest studies of its kind, researchers have looked into the reasons why some people are more likely to gain weight while others manage to stay thin.
The impact of migration on the economies of receiving countries is a fundamental question in economics. According to Prof. Christian Dustmann, current research is coming to different conclusions about the impact immigration has on wages and employment of native workers.
Acetylsalicylic acid, most commonly known as aspirin, was already part of the Egyptian pharmacopeia, used also in ancient Greece and in the Middle Ages to break fevers. Taken all over the world to kill pain and reduce inflammation, today aspirin helps to prevent heart attacks, strokes and blood clots. Its emerging role in preventing and treating cancer is on the rise too. But how does this drug act on your blood cells? ERC grantee Prof Valerie O’Donnell works on the answer.
Most of our actions can have an impact on the environment, be it minor, long-lasting or simply irreversible. But how can this effect be measured, avoided, predicted? What are the specificities of long-term risks and how can collective decisions be taken effectively to tackle those threats?
Prof. Michael Schneider is a leading authority in the field of cardiac molecular biology. In 2008, he obtained an ERC grant to identify the mechanisms governing self-renewal of cardiac progenitor cells, a population of stem cells located in the heart itself that might be exploited to play a key role in regenerating this vulnerable organ in heart disease. With his team at Imperial College London, he has now identified a stem cell injection that could mend broken hearts, a discovery in the field of regenerative medicine published this week in Nature Communications.
As Europe continues to confront the consequences of the 2008 financial crisis it becomes ever-more important to fathom not only how Europe can return to productive levels of employment, but why it is failing to do so. Professor Pissarides’s ERC research examines both what kind of jobs Europeans do and future trends in employment. He will present his research to the public at TEDx Brussels event on 1 December.
In 2012, 2.8 million people in the EU were diagnosed with cancer. It is the second most common cause of death in the Union – three out of 10 deaths for men, and two out of 10 deaths for women – a figure that is expected to rise due to the ageing European population. Dr Danijela Matic Vignjevic’s STARLIN project is using ERC funding to understand how normal cells become cancerous and spread.
A good and balanced diet is central to overall healthy living. However, diet-related diseases have increased in the last decades and became a major public health concern in most developed countries. Consumers’ information and responsiveness are therefore crucial when they purchase goods. On the occasion of the consumers’ rights week, Prof. Rachel Griffith, an ERC Advanced grantee 2009 based at the Institute of Fiscal Studies (UK), explains her research about consumer food purchasing behaviour, firm food pricing behaviour and their impact on nutrition.