Nutrition

When food is consumed it delivers molecules that eventually become part of the body, whether that be through structure or function (e.g. healthy bones or mental acuity) or as fuel itself. Either way, food enables the body to move, grow, repair and defend itself. 

Despite a healthy diet, the body still ages and in time it also develops chronic diseases. Many of these diseases are lifestyle related and are interconnected through mechanisms that are affected by diet. For example, overconsumption of calories leads to overweight and obesity, which is linked with insulin resistance, type 2 diabetes and cardiovascular disease.

It is now thought that excess body fat is associated with low grade chronic inflammation and pathways that lead to certain forms of cancer. On the other hand, inadequate consumption of calories and of nutrients has equally significant effects on health. This is especially the case for members of the community who are frail and in institutional care.

 The correct balance of food and its components at all stages in life, and with the challenges of disease, is critical for achieving optimal health and functionality. Research into the way in which the body metabolises food will improve our understanding of how to better protect health and wellbeing before disease sets in, and help manage the effects when it does.

The goal of the Nutrition cross cutting theme is to identify which foods work best and why. It links with IHMRI’s other cross-cutting themes of Human Genetics and Population Health to consider how food serves as an environmental factor in genetic expression and how knowledge of food might be translated to health policy. 

Nutrition factors also inform a range of studies conducted within the Institute’s six major research themes, linking the knowledge of body mechanisms affected by food molecules with health and disease outcomes seen in the community.

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