Dr Fiona Campbell

Dr Fiona Campbell
Dr Fiona Campbell

Dr Fiona Campbell

Research Fellow

About

Biography

I am a principal investigator based at the Rowett Institute and coordinator of the PGT Human Nutrition MSc programme. My research focuses on advanced glycation end-products (AGEs) in the diet. During food processing AGEs are formed as the result of the Maillard reaction and are absorbed by the body during digestion. To investigate how dietary AGEs, contribute to diet induced conditions such as type 2 diabetes and dementia we are using human intervention studies to test the effects of highly processed foods high in AGEs on sensitive measures of metabolic health and cognition. I am also researching the role of processing methods in improving food quality and the potential for phytochemicals incorporated into processed foods to ameliorate negative health outcomes.

 

External Memberships

Member of the Nutrition Society,

Member of Biochemical Society,

Member of British Society for Proteome Resarch (BSPR).

Latest Publications

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Research

Research Overview

A high-fat/sugar diet leads to the formation of Advanced Glycation End products (AGEs) in body tissues. AGEs cause damage and inflammation and are also absorbed from the diet particularly from processed foods. We are interested in how dietary AGEs contribute to diet induced conditions such as type 2 diabetes and cognitive decline.

Current Research

Current research in my laboratory is focused on  investigating damaged proteins/advanced glycation end-products (AGEs) in the diet.

During food processing AGEs are formed as the result of the Maillard reaction and are absorbed by the body in the course of digestion. AGEs are associated with the metabolic syndrome and dementia.  We aim to identify foods high in AGEs and test the effects of these foods on sensitive measures of metabolic health and cognition in human intervention studies.

In addition we are investigating the role of processing methods in improving food quality e.g. avoiding prolonged heat treatment of dairy products known to increase AGE formation. We are also determining the potential of phytochemicals incorporated into processed foods to ameliorate these negative metabolic outcomes.

This research could lead to the development of new functional foods and improvements to existing food products. It will also provide health professionals and the public with better information on how changes in diet can be beneficial.

This research is part of Scottish Government Strategic Research Programme funded through the Rural and Environment Science and Analytical Services (RESAS) division to advance the evidence base in the development of rural affairs, food and environment policies. 

Teaching

Teaching Responsibilities

Programme coordinator for MSc Human Nutrition

Course Coordinator for RN5001 Fundamentals of human nutrition and metabolism and RN5003 Foundations of Nutrition.

Publications

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