The Allen Foundation was established in 1975 by William Webster Allen, an agricultural chemist. In alignment with his profession, the Allen Foundation is focused on “human nutrition,” and distributes grants with that focus in the arenas of education, training and research. This boils down to support of programs that prioritize “the connections between diet and health.”
Though "research" is listed third, the Allen Foundation's dedication to it is unwavering, with a particular interest in "bringing the promise of nutrigenomics or nutritional genomics to realization." The foundation grants not only across the U.S., but internationally as well, though its giving history does show preference to Allen’s home state of Michigan.
Recent nutritional research projects supported by the Allen Foundation include exploration of "a maternal anti-inflammatory diet as a possible method of preventing autism in children," the "contribution of egg consumption in improving nutrition and reducing cardiovascular disease in adults," the "interactive effects between diet and gut flora inhibiting the development of fatty liver in obese children," the "effects of vitamin K status and adverse effects following vascular surgery" and the "consequence of enriched maize-based beverages on growth rates of fifth to seventh grade students in South Africa."
The Allen Foundation grant amounts for research typically range $30,000 to $70,000. One-year or multiyear support is available, up to three years. The foundation has an open, online application process with a December deadline.