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May 7, 1999
Purdue research shines at nutrition conference
WEST LAFAYETTE, Ind. -- Purdue built on its reputation as a leader in nutrition and
food sciences at the recent national conference of the American Society of Nutritional
Sciences.
Not only did Connie Weaver, head of the university's Department of Foods and Nutrition,
preside over the conference, but also 16 faculty from three Purdue departments presented
55 research papers or poster sessions.
The society met as part of an interdisciplinary gathering April 17-21 in Washington,
D.C. -- "Experimental Biology '99" -- which brought together six associations representing
12,000 scientists involved with biological and biomedical sciences.
"I was very proud of Purdue's showing at this conference," Weaver said. "Clearly Purdue
is not only doing significant research, but our colleagues recognize it as well."
The Purdue research explored a wide range of topics, especially looking at ways to
keep people healthy -- and thin. Here are a few examples:
Food science Professor Bruce Watkins and Professor Loren Cordain from Colorado State
University have found further proof that human fat intake has changed dramatically
over the centuries, and not for the better. They found that the fat of elk, mule
deer and antelope meat contains a higher proportion of n-3 fatty acids (such as Omega-3
fatty acids) and a lower proportion of n-6 fatty acids than does lot-fed beef. "In
the last century, our intake of n-6 fatty acids dramatically increased because of
the consumption of vegetable oils high in such acids and the way we have changed the rations
of cattle, swine and poultry," Watkins said. Research over the past 20 years suggests
that diets high in n-3 fatty acids help prevent cardiovascular disease, some types
of cancer, and inflammatory diseases such as arthritis.
Randall Gretebeck, assistant professor of foods and nutrition, wondered if the body
burns fructose differently than it burns glucose, the most common carbohydrate, when
people exercise and go on a low-calorie diet. High-fructose corn syrup is added to
many processed foods. Gretebeck fed seven men and seven women high fructose or glucose
meals and found that the people who were on a diet burned the same amount of fat
no matter which type of carbohydrate they ate. However, if the people were not on
a diet, they burned less fat and more carbohydrate after the fructose meal.
Richard Mattes, professor of foods and nutrition, presented information indicating
that peanuts can be a nutritious snack, even though they are high in calories and
fat. Large population surveys show that people who regularly eat nuts weigh less
and have lower coronary heart disease risk than non-consumers. Mattes and doctoral student
Corinna Lermer are conducting a study to directly test those survey results. To date,
their evidence shows that inclusion of peanuts in a balanced diet does not pose a
risk of weight gain and leads to a more heart-healthy diet with higher levels of monounsaturated
and polyunsaturated fats.
Scott Mills, associate professor of animal science, has identified compounds that
can activate growth receptors in pig tissue. These receptors can alter the proportion
of lean muscle and fat in the pig, thereby affecting the meat quality. This basic
research on how muscle growth occurs in hogs can help the pork industry fine-tune management
practices to be better able to bring low-fat pork to the consumer's table.
Other Purdue faculty participating in symposiums and/or presenting posters were: Martha
Belury, associate professor of foods and nutrition; Jay Burgess, associate professor
of foods and nutrition; Stephen Coburn, professor of chemistry; Shawn Donkin, assistant professor of animal sciences; Roseann Lyle, associate professor of health/foods
and nutrition; April Mason, professor of foods and nutrition; Dorothy Morre, professor
of foods and nutrition; Janice Sojka, associate professor of large animal medicine;
Jon Story, professor of foods and nutrition; John Turek, associate professor of anatomy;
Dorothy Teegarden, assistant professor of foods and nutrition; and Weaver, professor
of foods and nutrition.
Source: Connie Weaver, (765) 494-8231; weavercm@cfs.purdue.edu
Writer: Grady Jones, (765) 494-2079; grady_jones@purdue.edu
Purdue News Service: (765) 494-2096; e-mail, purduenews@purdue.edu
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