The Ohio State University

Biomedical Nutrition: Discovering the Medicine in Food

Food Innovation Center collaborations in biomedical nutrition are propelled by the synergy of scholars from diverse disciplines who are focused on the need for disease-preventing and health-promoting foods. Center teams seek to understand, prevent, and treat devastating diseases through food research that makes its way from the crop to the consumer, from the laboratory to the patient. Currently, their efforts are aimed at addressing four major health issues which collectively cost the world billions of dollars and countless suffering:

Obesity Scale

Obesity Obesity not only affects one out of every three Americans and is particularly prevalent Ohio, it also dramatically increases the risk of serious medical conditions from coronary heart disease, diabetes, and stroke to various types of cancers. By integrating prevention and treatment of obesity, the Center is working toward identifying the most effective public health policies and personalized medical interventions. For instance, one of Center's first seed grant teams is fusing four existing community preschool programs into a comprehensive prevention initiative. FIC has invested in an obesity initiative led by Roberrt Murray, MD, and Michelle Battista, PhD, RD, to catalyze, coordinate, and communicate obesity research efforts across Ohio State and beyond. Learn more.
Vitamin A Deficiency

Vitamin A Deficiency Because vitamin A deficiency is a global tragedy that impacts millions, the Center will incentivize and prioritize vitamin A research. Our bodies need adequate vitamin A to effectively resist infection, and vitamin A is a cancer-preventer. Critical to eye health, vitamin A deficiency leads to blindness in nearly half a million malnourished children each year. Dr. Ouliana Ziouzenkova’s recent research even suggests that vitamin A has a strong role in reducing obesity. Center collaborators expect to help alleviate vitamin A deficiencies through innovative medical and dietary interventions, including culturally acceptable fortified foods.

 

 
Wound Health

Wound Health The human health impact of wounds is astounding. Treating wounds costs in excess of $5 billion annually, not counting military costs. More than a million Americans have wounds resulting from pressure ulcers. Diabetes and arterial disease also increase the risk of ulcers and other wounds. Drs. Chandan Sen, Sashwati Roy, and Gayle Gordillo explore the critical role of reactive oxygen species and antioxidant nutrients in promoting optimal healing. With the addition of nutritional and food scientists to this team, Ohio State faculty may someday design foods that promote swift healing of acute and chronic wounds.
Alzheimers Alzheimer's Disease Alzheimer’s disease currently affects 5 million Americans over the age of 65. The average patient dies 8–12 years after diagnosis, resulting in extended care, enormous family distress, and devastating costs. The Center brings together clinical neurologists and nutritional and neurobiology scientists to discover how diet and nutrition may delay onset, progression, or severity of Alzheimer's disease and other neural diseases.