Ageing And Latelife Health: Calories, Macronutrients Or Branched Chain Amino Acids?
Funder
National Health and Medical Research Council
Funding Amount
$746,459.00
Summary
The prevailing dogma of ageing research has been that a substantive reduction in caloric intake maintained over a lifetime will delay ageing and age-related pathologies (caloric restriction - CR). Yet CR does not differentiate between the effects of reduced intake of calories versus specific macronutrients, nor can it assess the impact of balance of macronutrients. This application seeks to disentangle the role of CR and macronutrients on their effects on healthspan and lifespan in mice.
Interactions Between Protein Leverage, Variety, And Dietary Carbohydrate And Fat Content In The Control Of Energy Intake In Humans
Funder
National Health and Medical Research Council
Funding Amount
$580,950.00
Summary
Most attempts to understand human vulnerability to obesity have focussed on fat and carbohydrate, yet recent studies have shown a powerful role for protein: we eat more calories when dietary protein concentration is low. But how does protein interact with other aspects of the diet, notably the prodigious variety of foods available in modern environments and the balance of fat to carbohydrate? We will use controlled trials to investigate how these factors contribute to excess energy intake.
Investigating Dietary Vitamin D In The Australian Population
Funder
National Health and Medical Research Council
Funding Amount
$386,476.00
Summary
Vitamin D deficiency is a significant public health issue in Australia: almost one in four adults, and one in five adolescents, are vitamin D deficient. Although vitamin D can be obtained from sun exposure and diet, we know very little about dietary vitamin D in Australia. This project will determine how much vitamin D is in Australian foods, how much people get from their usual diets, and whether increasing vitamin D in foods would be a safe and effective way to reduce vitamin D deficiency.
Effects Of Dietary Amino And Fatty Acids On Energy Intake And Glycaemia - Implications For Novel Approaches To The Management Of Obesity And Type 2 Diabetes
Funder
National Health and Medical Research Council
Funding Amount
$584,032.00
Summary
Current obesity treatments are limited in efficacy or have adverse effects. Our research has shown that specific fatty acids and amino acids markedly suppress energy intake and reduce blood glucose, without adverse effects. The goal of the proposed work is to evaluate the translational potential of these discoveries in obese diabetic patients. Ultimately, we hope to develop the findings from this research into novel, nutrient-based strategies for the management/prevention of obesity/diabetes.
It is clear that the rate of obesity is increasing dramatically. Better therapeutic strategies are required to treat this debilitating disease. In this study we will determine the effects of sugary drinks on the amount of food eaten and subsequent changes in weight gain. By understanding how sugary drinks affect rates of weight gain we will be able to formulate better strategies to combat obesity.
Removing the impediment to large-scale selective breeding of Australian barramundi: deciphering and manipulating the genetic basis of sex change. This project will determine the genetic basis of sex control in barramundi and develop technologies to allow barramundi hatcheries to have increased control over reproduction leading to more efficient propagation and removing impediments to selective breeding.
Striking Gold - Determining the genetics of gold skin colour in barramundi. Barramundi is one of Australia’s finest eating table fish and the species is gaining global prominence. However, fillet flesh colour of Australian farmed barramundi exhibit greyish tones which lowers consumer acceptance compared to other white flesh fish and imported product. Barramundi with rare golden skin tones do not exhibit this flesh "greyness" and are therefore a valuable niche product to farm if they can be produ ....Striking Gold - Determining the genetics of gold skin colour in barramundi. Barramundi is one of Australia’s finest eating table fish and the species is gaining global prominence. However, fillet flesh colour of Australian farmed barramundi exhibit greyish tones which lowers consumer acceptance compared to other white flesh fish and imported product. Barramundi with rare golden skin tones do not exhibit this flesh "greyness" and are therefore a valuable niche product to farm if they can be produced in larger numbers. This project will elucidate the genetic basis and mechanism of expression behind the golden barramundi phenotype. In doing so, it will enable barramundi farmers to produce them at commercially relevant scales, providing them with a substantial competitive advantage in both domestic and global markets.Read moreRead less