The Oxford Brookes Centre for Nutrition and Health has the goal of providing scientific information about food and health to consumers, government and the food industry.[5] It tests popular claims about food, for example that genetically modified crops will feed the world, that substances such as omega-3 in fish oil will make children more intelligent, or that antioxidants can reduce cancer by removing free radicals.[4] It develops new food products such as low glycemic index bread, which reduces cholesterol and blood sugar levels and help weight loss.[5] It researches lesser-known foods such as breadfruit, cassava, sorghum and millet.[4] The health issues that are its research priorities are diabetes, obesity and the impact of food on age-related problems.[5]