Day 1 :
University of AucklandSchool of Medicine, Auckland,NewZealand
Time : 09:00-09:45
Lynnette completed her Doctor of Philiosophy studying at Oxford University.She returned to Auckland, New Zealand, to take on a Post-doctoral position. She initially worked solely as a member of the Auckland Cancer Society Research Centre, but in the year 2000 took on a half time position as Professor and head of the Department of Nutrition.. This chance of focus provided the opportunity to work with other diseases, and and interest in Inflamatory bowel disease led to her becoming head of a collaborative programme called Nutrigenomics New Zealand which ran between 2004-2014. She has published more than 300 papers in reputed journals and book chapters.
Inflammatory bowel diseases has traditionally been considered to consist of two different forms, Crohn’s disease and ulcerative colitis. A genetic component was recognised for many years, with early studies prior to the year 2000, suggesting between 4-8 genes as being causal. However, it is largely through substantial international progress in methods for genotyping, and also the formation of large international consortia, espcially the International IBD genetics consortium, that has progressed the science to show to show significantly more than 100 genes, that determine the dietary requirements and the dietary intolerances. It seems highly likely that it should be classed as three rather than two diseases, and genetics may be an important feature in determining treatment protocols.
Iowa State University, USA Panel
Time : 10:45-11:30
Jay-Lin Jane is a Charles F Curtiss Distinguished Professor, Emeritus in the Department of Food Science and Human Nutrition, Iowa State University. She has received her Bachelor’s degree from National Chung-Hsing University in Taiwan, Master’s degree from Texas Woman’s University and PhD degree from the Department of Biochemistry and Biophysics at Iowa State University. Her primary research interests are in starch structures, properties, applications, effects of resistant starch on health and biopolymers. She has published 215 referred publications and 10 patents with 10,000 citations and an h-index 53. She has received numerous awards, including the Alsberg-French-Schoch Award, the highest award for starch research, and a Fellow Award from the American Association of Cereal Chemists, International, the Merit of Science Award from the Japanese Applied Glyco-science Association and the Distinguished Faculty Award from Iowa State University.
Type-2 diabetes and related health problems, including obesity are results of over consumption of sugar and rapidly digestible starch. After ingesting foods of high-glycemic index, such as breakfast cereal and bread, the blood glucose level of the individual increases quickly and reaches a peak in 30 min, resulting in a hyper-glycemic state. Insulin secreted with the increase in the blood glucose level triggers the absorption of glucose from the blood stream and causes a hypo-glycemic response, repeating of these processes results in insulin resistance and the type-2 diabetes. Methods to prevent the type-2 diabetes are to reduce the intake of rapidly digestible carbohydrates, replace rapidly digestible starch with resistant and slowly digestible starch and increase vegetable and dietary fiber portion in the diet. There are five types of resistant starch, i.e. physically inaccessible starch, the B-type crystalline starch, retrograded amylose, chemically modified starch and the amylose-lipid complex. This presentation includes structures and properties of different types of resistant starch, approaches available to facilitate the formation and increase the contents of resistant and slowly digestible starch by selecting ingredients and proper cooking methods and effects of ingesting resistant starch on levels of blood glucose and insulin secretion comparing with the normal starch as control. Different types of resistant starch have also shown characteristic impacts to microbiota developments in the gut and influence animal behavior. Resistant and slowly digestible starch has demonstrated health benefits. Therefore, it is important to select healthy starchy foods and proper processing methods to preserve and increase resistant starch contents in the diet.