The work under way or planned in our Nutrition Center focuses on preventing chronic disease through modifications in diet. These are:
- The Diet and the Prevention of Heart Disease and Stroke Research Group, conducting research on the metabolism of dietary fats of various types, dietary cholesterol, the biology of body fats, the biological relationship between body fats and cardiovascular disease. The emphasis is on preventing the development of atherosclerosis, thus reducing coronary heart disease and stroke and on preventing cholesterol-gallstone disease.
- The Prevention of Age-Related Bone Loss and Hip Fracture Through Diet Research Group, conducting projects in the field of mineral metabolism, and the relationship between dietary minerals from all sources and bone density and strength. Current studies are designed to determine if postmenopausal bone loss can be prevented through improved nutrition. The group is also conducting research in nutritional prevention of osteoarthritis and kidney stones.
- The Prevention of Obesity, Diabetes and High Blood Pressure Through Diet Research Group, conducting research on the role that dietary composition - including the sugars the body produces from carbohydrates - plays in the cause and early progression of hypertension and diabetes. The group is also conducting research on the benefits of long-term caloric restriction, and is planning research on the control of obesity and the relationship between obesity and initiation of chronic degenerative diseases. The emphasis is on preventing high blood pressure, diabetes, obesity and the chronic diseases fostered by obesity.
- The Role of Nutrition in the Prevention of Cancer Research Group, exploring the role of dietary components in the induction and promotion of cancer, including their relationship with genetic risk factors and mutagenesis. Special emphasis is placed on the role of dietary fibers and fats, and on hormone-like substances in plants. The goal is to reduce the incidence of breast, colo-rectal, prostate and other forms of cancer.
- The Brain Function Research Group, studying the role of dietary macronutrients (proteins, fats and carbohydrates) and vitamins, on the chemical regulators of brain activity. Of special interest is the possible role such nutrients may have in the regulation of neural activity, controlling food intake as well as of alcohol and other addictive drugs and their accompanying effect on food metabolism. Major efforts are directed at preventing adverse dietary effects on brain development. The emphasis is on understanding hunger and satiety and preventing the nutritional consequences of alcoholism and drug abuse.
The Center is integrating the efforts of basic scientists, clinical scientists, epidemiologists and health educators in ways that have not been attempted before.
The results of this research will have significance to the development of new food products and the improvement of existing products to contribute to healthy diet.
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