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.
Dietary Intake Of Highly Processed Foods As A Contributor To Type 1 Diabetes
Funder
National Health and Medical Research Council
Funding Amount
$558,953.00
Summary
Modern food processing imparts desirable functional properties such as emulsification and longer shelf life. These biochemical modifications in our food may cause the body to turn on itself and destroy the cells which produce the sugar storage hormone insulin. This is important for survival and characterizes childhood onset diabetes and can also be seen in type 2 diabetes. This research will test some dietary and pharmaceutical interventions to slow the development of diabetes.
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.