Research grants and contracts awarded to the University in March 2013
Wednesday, 24 April 2013
Professor Jon Gibbins and Professor Julie Lovegrove from the University's Institute for Cardiovascular and Metabolic Research
Nearly £2 million was awarded in research grants and contracts to the University in March
The total amount of money awarded in research grants and contracts in March was £1,934,754. The grants awarded ranged from £3,500 to £783,827, and this money came from a number of national and international sources including the European Commission, UK Government, research councils, industry and charitable trusts. These sums reflect the excellence of our researchers.
One of the largest sums this month was awarded to Professor Julie Lovegrove from the Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research (ICMR). Professor Lovegrove received £783,827 from the Medical Research Council for a project entitled ‘Reducing cardiovascular disease risk through sustainable replacement of saturated fatty acids in milk and dairy products'.
A key Government recommendation to reduce heart disease, a major cause of death globally, is to reduce dietary saturated fat intake. Milk and dairy foods are one of the largest sources of saturated fat. However milk is not only an important food, providing essential nutrients, but evidence shows that increased consumption is linked to lower blood pressure and reduced incidence of heart disease. Thus simply reducing milk intake to lower saturated fat consumption may be counter-productive. This study aims to produce and test healthier milk and dairy foods for prevention of disease.
As part of the research, milk with reduced saturates and increased monounsaturates will be produced by altering the diets of dairy cows. This will then be used to make low saturate cheese and butter. The modified milk, cheese and butter will be compared with conventional dairy products in relation to heart disease risk reduction.
Any benefits identified from this study will help to inform public health policy on optimum dietary strategies to prevent or delay the onset of heart disease.