Dietary intake of highly processed foods as a contributor to type 1 diabetes

Funding Activity

Website
http://purl.org/au-research/grants/nhmrc/1023661

Funding Status
Closed

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Funded Activity 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.

Funded Activity Details

Start Date: 01-01-2012

End Date: 01-01-2014

Funding Scheme: Project Grants

Funding Amount: $558,953.00

Funder: National Health and Medical Research Council

Research Topics

ANZSRC Field of Research (FoR)

Nutritional Physiology

ANZSRC Socio-Economic Objective (SEO)

There are no SEO codes available for this funding activity

Other Keywords

advanced glycation | diabetes prevention | food safety | glycation | nutrition

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