From Foods to Function: Research at the Food-Nutrition Interface

BioZone will be hosting Professor Amanda Wright, from the Department of Human Health and Nutritional Sciences, at the University of Guelph on Thursday, February 24th from 3 pm – 4:30 pm.

Abstract

Functional foods deliver health benefits beyond basic nutrition. Natural health product (NHP) is the Canadian regulatory term for over-the-counter supplements that contain health-promoting molecules derived from foods, e.g., vitamins, minerals, herbals, probiotics. Together, these product categories encompass so much of the science and technology surrounding foods and nutrition. Our group works at the food-nutrition interface to support the evidence-basis for a variety of functional foods and NHPs. We have specialized interests in dietary lipids and in understanding how the structure of foods and food ingredients influences bioavailability and metabolic response, mediated by events in the gastrointestinal tract.

For example, what role does triacylglycerol crystallinity play in determining postprandial lipemia and what does this mean for saturated fatty acids? This talk will discuss our application of in vitro digestion and human research methods to relate emulsion properties to gastric microstructure, emptying, and postprandial satiety and lipemia (a risk factor for cardiometabolic diseases) to highlight the benefits of integrated food-nutrition research. Examples drawing on other functional foods will also be presented. Foods have always been functional. Focusing specifically on food structure and applying a physical property lens to what happens in the gastrointestinal tract paves the way for better understanding the nuanced relationships between foods and health, and ultimately to realize the potential for efficacious functional foods and NHPs.