February 3, 2009
Nutrition and Wellness Research Center funds projects to create new knowledge
The Nutrition and Wellness Research Center (NWRC) recently awarded nearly $450,000 in grants for studies that show promise for creating new knowledge. Small grants were awarded to ten projects that explore the effects of dietary intake, physical activity, or other behaviors on human health and wellness.
The projects and researchers that received funding include:
Diane Birt and Suzanne Hendrich are assessing the impact of slow sugar-release/digestion-resistant corn starches (resistant starches) on the mechanisms of colon cancer prevention.
Suzanne Hendrich, Pamela White, and Linda Pollak are evaluating interactions between resistant starches and human gut bacteria that may combat obesity, type-2 diabetes and related diseases.
Ruth MacDonald, Joe Przybyszewski, and Eric Weaver are studying dietary immunoglobins’ protection of the colon against chemically-induced damage of human inflammatory bowel disease, as evidenced by reduced biomarkers associated with inflammation and colon cancer risk.
Michael Spurlock, Diane Birt, and Marit Nilsen-Hamilton are assessing the deficiency of an obesity-related hormone (adiponectin) on pro-inflammatory mediators (pro-cancer) in colonic epithelial tissue, determining whether the phytochemical resveratrol attenuates the onset and progression of the inflammatory process in the colon by reversing these mediators.
Matthew Rowling and Kevin Schalinske are developing dietary strategies that optimize vitamin D status in type 2 diabetics in order to reduce the incidence or severity of pathologies associated with the disease.
Pamela White and Earl Hammond are studying the mechanisms whereby additives to frying fats are effective at reducing deterioration. The team is also investigating potential ways to design more effective “natural” additives to make foods not only more nutritious, but more appealing to eat.
Terri Boylston, Aubrey Mendonca, and Lester Wilson are identifying Bifidobacteria strains that will be able to provide the viability necessary in the production of soy milk and soy yogurt to provide therapeutic health benefits and enhanced sensory quality attributes.
Wendy White, Steven Rodermel, and Maneesha Aluru are seeking to more effectively combat Vitamin A malnutrition in developing countries by providing a scientific rationale for combined biofortification of staple corn with B-carotene and iron.
Donald Beitz, George Kraus, and Michael Spurlock are developing a dietary strategy for minimizing the development of obesity by increasing the availability and cellular-targeting of novel health protectants.
Amy Welch and Panteleimon Ekkekakis are studying a novel theory for reducing the rates of physical inactivity by testing aspects of physical activity and how they influence the intention for future participation and choice of activity.
Funding for these projects were made possible with a grant to the NWRC from the U.S. Department of Agriculture.
Researchers for the funded projects all work in the Nutrition and Wellness Research Center, which aims to improve human health by creating economically-viable strategies for using foods and food ingredients, enhancing exercise, and helping people make realistic changes in their behaviors.
The NWRC awarded the grants through a competitive process, with funding from a Special Research Program Grant awarded by the U.S. Department of Agriculture.
Results of the projects will be reported on the NWRC web site,
www.nwrc.iastate.edu, as the outcomes become available, said Stacy Ewing-Blount, communications coordinator in the NWRC.
Contacts:
Diane Birt, distinguished professor and interim director, Nutrition and Wellness Research Center, phone 515 294-515 294-9873.
Pamela White, university professor and dean, College of Human Sciences, phone 515 294-5380.
Stacy Ewing-Blount, communications coordinator, Nutrition and Wellness Research Center, Phone 515 924-4853.
Cathy Curtis, communications and web editor, College of Human Sciences, 515 294-8175.
