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.
Doctoral student wins award for papers in Nutrition Research journal
March 7, 2016 • Daniel Lupu, MD, doctoral student in nutrition, has received the 2015 David Kritchevsky Graduate Student Award from the journal Nutrition Research for two articles published in the November 2015 issue of the journal.
Avocado Chocolate Mousse
February 22, 2016 • Avocado Chocolate Mousse recipe designed by Chef Megan Lambert, Senior Instructor at Johnson & Wales University.
Nutrient Deprivation Kills Kidney Cancer Cells
February 18, 2016 • The greedy metabolism of cancer cells to target kidney cell carcinomas, which kill more than 100,000 Americans each year, has been exploited by researchers. The team showed that the majority of renal cell cancers rewire their metabolism in a way that leaves them addicted to the nutrient cystine. By depriving the cancer cells of cystine, the researchers were able to trigger a form of cell death called necrosis in tumor cells.
Pregnancy, Drinking and Diet: Consider "Whole Health" When Pregnant
February 18, 2016 • Scientists at the UNC Chapel Hill Nutrition Research Institute are developing a “whole health” message for pregnant mothers emphasizing evidence-based, nutritional research that empowers them to make their own decisions on everything from drinking to dietary choices.
Dr. Philip May on Time Warner Cable News
February 17, 2016 • Watch an interview with Dr. Philip May on Time Warner Cable News. Dr. May is an expert in the field of Fetal Alcohol Spectrum Disorders (FASD) and the epidemiology of a number of health-related behaviors.
An Interview with Dr. Ideraabdullah
February 17, 2016 • Folami Iderraabdullah is an assistant professor in the Department of Genetics in the UNC School of Medicine and a researcher at the Nutrition Research Institute in Kannapolis. Her research looks at the genetic differences between individuals to determine how the cells in the body respond to changes in diet.
Teen Cognition Improves with Choline
February 1, 2016 • The Zeisel laboratory at the UNC Nutrition Research Institute (NRI) is well known for defining the importance of the nutrient choline in infant brain development. They discovered that choline in mother’s diet during pregnancy is extremely important for optimal brain development in her baby. But, is this the only time in life that choline can improve brain function? Could teenagers eat extra choline to help their school performance?
Green Smoothie
January 28, 2016 • Green Smoothie recipe designed by Chef Mark Allison, Dole Food Company.
Folate – friend or foe?
January 28, 2016 • Cereal, pasta, bread, cookies – what do they have in common? The answer is “folic acid,” a synthesized form of a naturally occurring B vitamin called folate. Folate occurs naturally in some foods such as green leafy vegetables, avocados, red meat and lentils. Almost any processed food made with flour has folic acid.
Support the NRI
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.
