Dietary intake of highly processed foods as a contributor to type 1 diabetes [ 2012 - 2014 ]

Research Grant

Researchers: Prof Josephine Forbes (Principal investigator) ,  A/Pr Robyn Slattery

Brief description 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.

Funding Amount $AUD 558,953.73

Funding Scheme Project Grants

Notes Standard Project Grant