Be among the first to learn about cutting-edge research taking place at the Nutrition Research Institute and elsewhere in the field. Register now for free Appetite for Life presentations. Appetite for Life is a series of community programs that bring the latest scientific research down to earth in educational and interactive lectures, demonstrations and events. Our speakers, experts in their fields, present programs to help you understand what targeted nutrition is and how we are using advanced methods of research to investigate it for your improved healthcare.
When these programs are in Kannapolis, they’re held at Restaurant 46, which provides a relaxed environment to explore fascinating science topics. Each program features an expert presentation and informal discussion. Beverages and light bites are available from the Restaurant 46 menu. Restaurant 46, 101 West Avenue (Cannon Village), Kannapolis, NC 28081.
In Charlotte, we collaborate with Johnson & Wales University for programs called Cooking for Nourishment. These feature a JWU chef and an NRI registered dietitian who demonstrate and discuss healthy eating and cooking. Samples of the dishes demo’d are served. Hance Auditorium, Johnson & Wales University, 801 West Trade Street, Charlotte, NC 28202.
March 13, 2019 Appetite For Life
Appetite For Life – Tuesday,March 13, 2019: “Diet-Gut Microbiome Interactions: Whose diet is it anyway?” presented by Johanna Lampe, PhD, Full Member and Associate Division Director in the Public Health Sciences Division at Fred Hutchinson Cancer Research Center and a Research Professor in the Department of Epidemiology at the University of Washington in Seattle
The human diet includes many types of compounds that are metabolized to varying degree by gut microbes. The interaction between dietary intake and the gut microbiome may influence cancer risk in humans. Many of the bioactives in plant foods that have been shown to prevent cancer in experimental animal models and are associated with lower cancer risk in human observational studies are metabolized by gut microbes to a variety of metabolites. In humans, wide ranges in circulating levels of these metabolites among individuals in response to a standard dose of a phytochemical suggest large interindividual variation in the gut microbial capacity to metabolize the parent compounds. Several classes of phytochemicals have been extensively studied for their potential role in cancer prevention. In the context of dietary interventions, we have shown that differences in gut microbial metabolism can substantially affect circulating levels of the bioactive metabolites and biomarkers of cancer risk. General recommendations encouraging people to consume diets rich in vegetables, fruit, whole grains, legumes, and nuts provide a foundation for cancer prevention, but do not necessarily assure adequate exposure to these bioactive compounds by the majority of individuals. Overall, the human gut microbiome plays an important role in host exposure to bioactives from plant foods and therefore possibly cancer risk. Understanding the impact of diet-microbial community interactions on cancer risk may help to guide future prevention strategies.
Program begins at 6:00 PM at Forty-Six, 101 West Avenue, Kannapolis, NC 28081. Doors open at 5:00 PM for 5:15 PM dinner. Seating for the program is limited. Come a few minutes early to get a seat!
AFL 2019 PROGRAM SCHEDULE
- April 17 – AFL @ Johnson & Wales University
- May 15 – TBA
- June–August –Summer Tours
“Great explanations of concepts.”
“Excellent speaker, very interesting and informative; she made learning enjoyable.”
“This series has given me great insight into helping me with food choices.”
“I loved the discussion of DNA relationship to diet and weight issues.”
“The demonstrations were fun and the food and hospitality were great. Thanks for offering such an enriching program!”
“Wonderful program overall! I would certainly attend again and recommend my friends and colleagues to attend.”
“I try to attend all of the Appetite for Life events and I am very grateful for the opportunity to continue to learn about nutrition health.”