News
Our research not only influences the scientific community, but the general public as well. We strive to share our discoveries with everyone. Read some of our latest articles on what is happening at the Nutrition Research Institute.
Sugar-Sweetened Beverages Increase Risk for Hyperuricemia
October 25, 2016 • According to the CDC, sugar-sweetened beverages are the largest source of added sugar in the average American’s diet, and the Dietary Guidelines for Americans recommend individuals consume no more than ten percent of calories per day from processed or added sugar. From the UNC Chapel Hill Nutrition Research Institute (NRI), scientists are investigating the connection between these beverages, human genetics, and uric acid metabolism.
NRI Researcher Links Choline Deficiency To Impaired Brain Structure
September 21, 2016 • Natalia Surzenko, Ph.D., is part of a team of researchers at the UNC-Chapel Hill Nutrition Research Institute (NRI) located on the North Carolina Research Campus (NCRC) in Kannapolis focusing their efforts on brain development. Her current goal is to determine the role of choline as an essential nutrient for development of the cerebral cortex.
Hungry for more? Food theme serves a second helping this fall
September 20, 2016 • Food For All, Carolina’s pan-University academic theme, didn’t take a summer break, said the co-chairs of the theme’s steering committee. And the theme will serve up even more this fall, including a speaker series, a summit to propose a statewide food policy and a new food studies class.
Radio Health Journal Interviews Dr. Philip May
September 7, 2016 • Fetal alcohol spectrum disorder is the largest preventable cause of developmental disabilities in the US, and studies show it is far more common than previously suspected, especially in certain populations. Experts explain how better prevention efforts could greatly reduce a wide variety of social problems.
Fruity Couscous
August 26, 2016 • Fruity Couscous designed by Chef Mark Allison, Director of Culinary Nutrition, Dole Food Company.
Cheatham Lab’s B.E.R.R.Y. Study Preliminary Results
August 26, 2016 • As we age, we experience gradual cognitive decline as our brains process things slower and our ability to remember things decreases. Blueberries contain anthocyanins, which have been shown to effect the areas of the brain that are related to memory and processing in animal studies. The effect of blueberries on brain function in humans is only now beginning to be tested.
Visiting Scholar's Research Assists Development of Training Program
August 25, 2016 • The Nutrition Research Institute (NRI) welcomes visiting scholar Rodrigo San Cristobal from the Universidad de Navarra in Pamplona, Spain, who is working with NRI faculty member Martin Kohlmeier, M.D., Ph.D., to develop a certification program in nutrigenetics for licensed healthcare professionals.
Summer Time Salad
August 2, 2016 • Summer Time Salad designed by Chef Mark Allison, Director of Culinary Nutrition at Dole Nutrition Institute.
MURDOCK-NCRC Seed Funding Voucher Program
August 2, 2016 • Two NRI investigators are among six recipients of recent seed-funding vouchers awarded by the Duke University MURDOCK Study, a research partner of the North Carolina Research Campus (NCRC) in Kannapolis. Saroja Voruganti, PhD, and Manya Warrier, PhD, each received $10,000 to help pay for the services and capabilities of the David H. Murdock Research Institute, located on the NCRC, which offers scientific expertise and advanced instrumentation to collaborators focused on transforming science at the intersection of human health, nutrition and agriculture.
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By donating to the Nutrition Research Institute, your money targets the root of most American disease. Our scientists focus on how our genes respond to food so that soon medical practitioners will be able to guide people in their health from childhood through old age. Our critical research depends on the generosity of people like you.
