Nutritionist Looks at Fortifying Staple Foods To Boost Health
By Lisa Howard
Reina Engle-Stone was halfway through her biology degree at Cornell University when she discovered global nutrition.
Her introduction was a nutritional epidemiology class, and almost immediately she was hooked. “You could take biology and apply it to other things. I thought, this is great, this is what I want to do,” she says.
Reina Engle-Stone, assistant professor of nutrition at UC Davis, helps develop programs to fortify staple foods with nutrients.
By Pat Bailey
A UC Davis-led study of nursing mothers in The Gambia shows how environment changes breast milk content
In a newly published study, UC Davis researchers and their colleagues, paint the picture of an elegant web of cause-and-effect that connects climate, the breast milk of nursing moms, gut microbes and the health of breast fed infants.
The research is part of a long-running. cross-disciplinary project at UC Davis studying milk and its role in nutrition. For example, last year UC Davis scientists and colleagues at Washington University St. Louis worked with both children and animal models to show how milk compounds could alter gut microbe composition and affect health. UC Davis researchers also led a consortium to study the “milk genome,” the collection of all genes related to producing milk.
By Ann Filmer
Plant scientists and wheat breeders now have a new tool to develop more nutritious and productive wheat varieties: A public online database of 10 million mutations in wheat genes. Scientists at UC Davis and three institutions in the UK created the database, which will allow scientists worldwide to study the function of every gene of wheat. The research will be reported in Proceedings of the National Academy of Sciences this week.
UC Davis Plant Sciences Professor, Jorge Dubcovsky is working to improve the yield and nutritional value of wheat, one of the world’s most important crops.
Probiotics, those living bacteria and yeasts that offer a variety of health benefits, especially for the digestive system, are now available to consumers in yogurt and a variety of other food products as well as in nonfood supplements. But little is known about how the products containing those probiotics might influence their effectiveness.
Could it really be important whether you consume a probiotic in yogurt or other fermented foods and beverages rather than in a supplement? And is there something about dairy products that makes them particularly well suited for probiotics?
By Jeffrey Day
Some of the most popular social media sites are filled with images of extremely thin women that might be harmful to those who view them — whether they are seeking them or not, according to research from the University of California, Davis. The images were often cropped to remove heads or focus on just a few body parts.
Doctoral candidate Jannath Ghaznavi and associate professor Laramie Taylor in the Department of Communication examined about 300 photographs from Twitter and Pinterest postings that used the terms “thinspiration” and/or “thinspo” to tag images and ideas promoting extreme thinness and often casting eating disorders in a positive light.
This week’s report that the Antarctic ice sheets are in irreversible retreat grabbed headlines, but another report last week warned that rising carbon dioxide levels threaten the quality of the world’s food supply, as well.
Increased malnutrition and loss of life — due to declining levels of dietary zinc, iron, and protein in important food crops — will occur around the world as elevated atmospheric CO2 climbs to levels that are anticipated by 2050, reports an international team led by researchers at Harvard University and including UC Davis plant scientist Arnold Bloom. The study appeared online May 7 in the journal Nature.
The Council for Agricultural Science and Technology (CAST) has announced that Alison Van Eenennaam, a geneticist and Cooperative Extension specialist in animal genomics and biotechnology at UC Davis, is the recipient of its 2014 Borlaug CAST Communication Award.
Announcement of the award, which will be presented to Van Eenennaam on Oct. 15 along with the World Food Prize Symposium in Iowa, was made today at the World Bank in Washington, D.C..
Established in 1986 and named after Nobel laureate Norman Borlaug, the award is presented to a food or agricultural scientist who is actively engaged in research; has made significant contributions to science; and communicates the importance of food and agricultural science to the public, policymakers and the news media
The potential downsides of fragrances in personal care products, and microbes, milk and the infant gut, and will be the topics of two student-run symposia at UC Davis in September. Both events, including nationally-recognized experts, are the outcomes of year-long collaborative research projects by student teams.
On Monday, Sept. 12, undergraduates in the CLIMB program will hold a workshop on “The infant gut microbiome: prebiotics, probiotics and establishment” from 9 a.m. to 4 p.m. in room 1022, Life Sciences Addition on the UC Davis campus.
A team of UC Davis biomedical engineers, led by Assistant Professor Anthony Passerini, has established a link between inflammation of the arterial lining, waist size, and triglyceride levels in the blood after eating a high-fat, fast food meal. The study reinforces the link between belly fat and inflammation of the arterial linings, which is the main cause of atherosclerosis.
The study is published online by the American Journal of Physiology Heart and Circulatory Physiology.
Much of human breast milk is indigestible to babies and goes instead to feed bacteria in their tiny guts, writes New York Times science correspondent Nicholas Wade in today’s Science Times. In what science blogger Charlie Petit calls a “nifty” story, Wade reports on work lead by three UC Davis scientists: Carlito Lebrilla, Bruce German and David Mills.
Complex sugars in milk provide a food source for a subspecies of Bifidobacterium longum or “bifido” in microbiology slang. Bifido coats the lining of the baby’s intestine, crowding out other, harmful bacteria. Other sugars in milk might bind directly to bacteria and cause them to clump up so that they are easily flushed out of the gut.