Clinical and Experimental Nutrition
It is generally advised that people should obtain all essential nutrients by eating natural foods, but in reality it's not always possible, so supplements or functional foods are important alternatives.
The research conducted by researchers in the Clinical and Experimental Nutrition theme of the PRC in PAN examines the role of dietary supplements and fortified foods in weight loss and maintenance, diabetes, asthma, mental health, heart disease and physical activity.
Current Research Programs
Researchers have five new clinical trials concurrently under recruitment in the Hunter, aiming to combat type 2 diabetes and heart disease with an array of natural dietary supplements and tasty foods.
Dietary management of hypertriglyceridemia in acute pancreatitis
PAC-Food Trial - Novel foods enriched with phytosterols and curcumin for heart health benefits
|β-GAPS Trial - β-Glucan and phytosterols for attenuation of cardiovascular disease risk: a randomised control trial|
|Saturated fats of variable chain length and cardio-metabolic health|
|Metabolic effects of cross-sex hormone treatment in transgender individuals|
|Cognition Study - association between plasma phospholipid omega-3 polyunsaturated fatty acids and cognitive measures in older people|
O3FA-IR - do omega-3 polyunsaturated fatty acids have a gender specific effect on insulin resistance? A double blind randomised control trial
O3 FA-IR Trial
|Omega-3 fish oil for the prevention of gestational diabetes: A double-blind randomised controlled trial|
|Lipemic load - criteria for grading foods and meals based on postprandial triglyceride kinetics|
|Glycogen synthase kinase 3 (GSK-3) as a target for reducing the risk of Alzheimer's Disease in people with pre-diabetes|
|GlucoTRIG - a novel criteria for ranking foods and meals for the healthiness|
|COmega Trial - complementary and/or synergistic lipid lowering effects of omega-3 and medium chain fatty acids|
|InsuTAG as a novel predictor of metabolic disease|
|Food structure influences nutrient bioavailability from foods and influence human health|