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.
Researchers Say Absolutely No Drinking While Pregnant
October 21, 2015 • Fetal Alcohol Syndrome (FAS) in the United States has long been estimated at no more than three children per 1,000. A new study published in the journal of Drug and Alcohol Dependence reports that the prevalence of fetal alcohol syndrome (FAS) is between 3 and 8 per 1,000 and when combined with partial FAS (PFAS) the prevalence of both actually ranges between 11 to 25 children per 1,000.
Lead researcher Philip May, Ph.D., research professor with the UNC Nutrition Research Institute (NRI) at the NC Research Campus in Kannapolis, NC, emphasized that the study “Prevalence and characteristics of fetal alcohol syndrome and partial fetal syndrome in Rocky Mountain Region City” is only the second population-based study completed in the United States that aimed to establish more accurate rates of FAS and PFAS.
October 2015
October 8, 2015 • In this month’s soundbite you will learn how “antioxidants” affect the body’s immune system. Sign up for this month’s AFL presentation by Dr. Surzenko. Also it’s not too early to buy a Christmas present. Consider giving a memorial brick in the NRI’s plaza.
Our Built-In “Antioxidant” System
October 1, 2015 • Antioxidants have been in the popular press for more than 20 years and, while many people may not understand what exactly antioxidants do, they have the right idea that consuming foods known to contain high levels of the compounds is better than not consuming them. In its simplest form, an antioxidant is a compound that can be consumed or that the body makes to defend against damaging effects of free radicals, highly reactive molecules that can damage cells and tissues. We are exposed to free radicals through everyday living.
Sunset Slaw
September 24, 2015 • Sunset Slaw recipe designed by Chef Mark Allison, Dole Food Company.
New Study Shows How Phytochemicals Build Natural Defenses Against Free Radicals
September 21, 2015 • A new study from scientists at the NC Research Campus (NCRC) in Kannapolis, NC, found that certain phytochemicals build natural, cellular defenses against damaging free radicals and reactive oxygen species dispelling other popular theories of how some antioxidants work.
Researcher Returns to Familiar Ground for Groundbreaking Work
September 17, 2015 • The following has been reprinted from the Charlotte Observer.
Growing up in Kannapolis, Summer Goodson knew that the mammoth Cannon Mills textile complex was the lifeblood of the community.
Members of her family worked in the plant for 70 years before Pillowtex shuttered the facility in 2003. Little did Goodson know that she would carry on her family’s legacy by one day working in some of the same buildings. But instead of spinning cotton into fiber, Goodson is turning research into medical advancements aimed at helping treat male infertility.
Serving up Food for All
September 16, 2015 • Announced in the spring as the University’s academic theme for 2015–17 by Chancellor Carol L. Folt, “Food for All: Local and Global Perspectives” takes off this fall with several activities and events on a broad spectrum of food topics. It’s no coincidence that food is a topic that fascinates Tar Heel researchers, from the Odum Institute’s early studies of poverty and hunger to the state of the art investigations done today at the UNC Nutrition Research Institute in Kannapolis.
Melon and Shrimp Recipe
September 12, 2015 • Melon and Shrimp recipe designed by Chef Mark Allison, Dole Food Company.
September 2015
September 5, 2015 • September 2015 SoundBites features: Duke, UNC Collaborate at North Carolina Research Campus, Cooking for Nourishment, Catawba Scholar Helps with NRI Research, and Ongoing Studies (Take Part in Research)
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.
