Published by Communications and Public Affairs (519) 824-4120, Ext. 56982 or 53338
News Release
March 19, 2003
U of G to host functional foods and nutraceuticals symposium
The University of Guelph's annual Functional Foods and Nutraceuticals Symposium March 29 from 12 to 5 p.m. in Room 1200 of the Thornbrough Building will focus on the relationship between food and a healthy heart.
Cardiovascular disease (CVD) is the leading cause of death in Canada. There is growing scientific evidence that certain foods can help reduce the risk of CVD. Health Canada has defined this class of foods as functional foods. Nutraceuticals are the beneficial products extracted from foods and have also been shown to pay a role in human health and CVD.
The symposium, titled "Just Start! Eat Your Way to a Healthy Heart," will allow participants to learn the science behind functional foods and nutraceuticals, their ability to promote a healthy heart and how they can be integrated into a busy lifestyle.
The event, which has been organized by two graduate students from the department of human biology and nutritional sciences, is open to the media and public, with free parking and admission by donation. Nutrition experts from the scientific, medical and government sectors will be on hand to answer questions about functional foods and nutraceuticals. Product samples and educational information will also be available.
Symposium topics include:
• "Omega-3 Fatty Acids and Functional Foods for Heart Health," Bruce Holub, University of Guelph human biology and nutritional sciences professor.
• "Effect of Vitamin B Therapy for Homocysteine, a Risk Factor for CVD," David Spence, University of Western Ontario clinical neurological sciences professor.
• "The Metabolic Syndrome: Linking Obesity, Diabetes and CVD," Lindsay Robinson, University of Guelph human biology and nutritional sciences PhD fellow.
• "Oats, Soluble Fibre and Standards of Evidence for Health Claims," Peter Wood, principal Agricultural and Agri-Food Canada research scientist.
• "Combining Dietary Factors to Reduce Cholesterol," David Jenkins, University of Toronto medicine and nutritional sciences Canada Research Chair.
• "The Ultimate Healthy Eating Plan," Liz Pearson, author, broadcast personality and founder of the Pearson Institute of Nutrition.
For more information, visit www.geocities.com/ffnevent/FFNsymposium.html, e-mail to ffnevent@uoguelph.ca, or contact Nancy Stockman, (519) 824-4120, Ext. 58081, or Lauren Brown, (519) 763-4074.
For media questions, contact Communications and Public Affairs: Lori Bona Hunt (519) 824-4120, Ext. 53338, or Rachelle Cooper, (519) 824-4120, Ext. 56982.
