Projects Funded by IAFNS

The Institute for the Advancement of Food and Nutrition Sciences catalyzes food safety and nutritional science for the benefit of public health. View projects* funded by IAFNS below.

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Novel Estimation of Energy Balance through the Calibration of Consumer Devices in Free-Living, Rural US Children

Children in rural areas are disproportionately affected by pediatric obesity. The American Heart Association has listed delivery of obesity treatment to rural families using mobile health (mHealth) as a major research priority. Improving the estimation of energy intake and balance […]

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Dietary Patterns Associated with Cognition During Aging

In 2011, 15% of Canadians 65 and older were living with Alzheimer’s disease (AD), the most common form of dementia. Despite the fact that the cause of AD is not known, age and the presence of the epsilon 4 allele […]

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Survival and Inactivation of Bacterial and Viral Pathogens in Model Low-Moisture Foods

Low-moisture food (LMF) products are often ingredients (e.g. nuts, dried fruits, cereal products, and chocolate) used in the manufacture of many food products. Because of this, they carry significant potential for the amplification of outbreaks and recalls over a wide […]

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Comparison and Analysis of Toxcast Data with In Vivo Data for Food-Relevant Compounds Using The Risk21 Approach

The IAFNS Food and Chemical Safety Committee invests in the training and education of future scientists and leaders in the fields of food and chemical safety and food toxicology by supporting a Summer Fellowship Program for doctoral students. This project […]

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Demonstrating the Causal Beneficial Role of Microbes in Diet-Microbe-Host Interactions in Metabolic Disease

Over the past decade there has been an exponentially growing number of reports that describe changes in the microbial populations in response to dietary intervention. These changes in the microbiota are then associated with health outcomes with limited understanding of […]

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Listeria monocytogenes Thermal Resistance in Low-Moisture Foods: Role of Water Activity or Food Matrix

Low moisture foods (e.g., cocoa powder, dried milk powder, flour) have been increasingly involved in foodborne outbreaks. Foodborne pathogens such as Listeria monocytogenes can survive in low moisture foods and dry food processing environments for months, and even for years. […]

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Exploring Nutritional and Metabolomic Pathways Linking Chronic Stress and Childhood Obesity

Chronic stress is a key risk factor for obesity and the accumulation of abdominal fat among children, which are harmful to long-term health. However, the mechanisms that underlie these relationships are poorly understood. This study will draw from a well-characterized […]

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Modeling the Impact of High-Oleic Soybean, Sunflower, and Canola Oils on Fatty Acid Intakes

Food production affords opportunities to select from a variety of commercially available fats/oils to achieve specific functional product characteristics. Widespread changes in the food supply, even if small for individuals, can shift population intakes and potentially modify cardiovascular risk. Modeling […]

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Flavan-3-ols and Cardiovascular Disease Systematic Review and Meta-Analysis

Dietary flavonoids integrate a diverse range of polyphenolic compounds that occur naturally in plant foods. To date, the sub-class flavan-3-ols has received the most research attention, with the majority of nutrition studies focused on two dietary sources: tea and chocolate. […]

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Lutein/Zeaxanthin and Eye Health Visual Function Evidence Map and Systematic Review

Lutein/zeaxanthin, found in egg yolks and a variety of fruits and vegetables, is associated with healthy ocular tissue, but an amount recommended per day has not been established. The goal of this study is to determine the strength of evidence […]

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The Scientific Basis of Guideline Recommendations on Sugar Intake

Several authoritative organizations have issued public health guidelines addressing dietary sugars. These organizations have conducted their own reviews of the available evidence, and have crafted different recommendations with regard to sugar consumption with various rationales for limiting intake. When respected […]

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Protein Intake and Healthy Aging

Aging is associated with many physiological and metabolic changes. The role of dietary protein in aging has focused largely on musculoskeletal aging; however, protein may also have implications for age-related physiological functional changes beyond muscle and bone. The aim of […]

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*Projects from 2013 and later are included in this repository. To view projects supported by IAFNS prior to 2013, please visit our Peer-Reviewed Publications page.