Life expectancy is increasing across the globe but this success comes at a cost. Poor health in later life is putting an increasing strain on health and social care budgets and there is a need to ensure that physical and mental health is maintained as long as possible into old age. Some individuals are genetically predisposed to health and longevity but there is a growing awareness of the way in which diet across the whole of life can influence health and longevity. Health and life expectancy are also strongly related to socioeconomic status but the causal links with diet and behaviour are poorly understood.
The aim of this research is to investigate the way in which diet influences human health and healthy ageing at different stages in life and how this is modulated by genetics and socioeconomic status.
- Theme Lead Dr Frank Thies - Influence of diet on cardiovascular function and risk
- Dr Fiona Campbell - Identification of damaged protein markers for monitoring health
- Professor Baukje de Roos - Diet, health and resilience
- Dr Janice Drew - Inter-individual responses to nutrition and lifestyle
- Dr Nigel Hoggard - Diet and metabolic health
- Dr Andreas Kolb - Nutrition and epigenetic gene regulation
- Dr Vassilios Raikos - Food processing as a tool for developing healthier food products
- Dr Viren Ranawana - Food reformulation and functional foods: Potential tools for improving nutrition and health
- Dr Justin Rochford - Adipocyte Development and Function
- Dr Vanessa Rungapamestry - Plant-based diets, adaptation to physiological stress, and health
- Dr Alan Sneddon - Selenium and fatty acids in health
- Emeritus Professor Garry Duthie - Plant products and disease prevention