Dr. Bruce J. Holub

I pursued graduate work at the University of Toronto with a major in biochemistry and minor in nutrition for the purpose of exploring how altering dietary fat types could alter biochemical pathways via various mechanisms with resulting benefits or detriments to human health.

My dissertation research was focused on the metabolism of essential fatty acids in vivo and their incorporation into membrane phospholipids. My post-doctoral work at the University of Michigan as supported by a MRC Fellowship allowed me to pursue studies on structure/functional relationships of polyunsaturated fatty acids in cellular systems. When I joined the Department of Nutrition (now Department of Human Health and Nutritional Sciences) at the University of Guelph, I focused my research on the potential benefits of omega-3 fatty acids from plant and fish sources with respect to cardiovascular health in humans including research on nutraceuticals/functional foods containing these fatty acids. As well, I have long studied the potential deleterious effects to human health of trans fatty acids found in processed and fast foods.

I have been most privileged to work with numerous dedicated and caring graduate students, research assistants, and collaborating colleagues from Canada and other countries during my research career. I have served as President of the Canadian Society for Nutritional Sciences and Chairman of the Nutrition Task Force for the Heart and Stroke Foundation of Ontario. I am also most appreciative of the awards granted to me including the Borden Award from the Nutrition Society of Canada, The McHenry Award from the Canadian Society for Nutritional Sciences, being elected a Fellow of the International Academy of Cardiovascular Sciences, the Gordin Kaplan award from the Canadian Federation of Biological Societies, and the 2006 Distinguished Nutrition Leadership Award from the Danone Institute at the Canadian Nutrition Congress in Winnipeg.

I have served on the editorial board of the Canadian Journal of Physiology and Pharmacology as well as Lipids.

For additional information, please refer to my website, or contact me via email at bholub@uoguelph.ca

B.Sc. - University of Guelph
M.Sc. - University of Toronto
Ph.D. - University of Toronto

Omega-3 fatty acids from fish, fish oils, and algal sources for human health and cardiovascular care. 'Trans' fatty acids and the risk of cardiovascular disease. Nutraceuticals and functional foods. Collaborative research with tribal fisheries and agri-food units on campus directed towards the development and human evaluation of nutritionally-enhanced and value-added animal products (omega-3 eggs, DHA-milk, etc.) and clinical studies on EPA/DHA concentrates in kidney patients on dialysis.

Lacombe, R. J. S., Kratz, R. J., and Holub, B. J. Directly quantified dietary n-3 fatty acid intakes of Canadian toddlers are lower than current dietary recommendations. Nutrition Res., 53: 85-91, 2018. https://doi.org/10.1016/j.nutres.2018.02.007

Dellinger, M. J.,Olson, J. T., Holub, B. J., and Ripley, M. P. Fatty acids in ten species of fish commonly consumed by the Anishinaabe of the Upper Great Lakes. J. Great Lakes Res.,44: 521- 526, 2018. https://doi.org/10.1016/j.jglr.2018.02.011

Forsyth, S., Calder, P. C.,Zotor, F., Amuna, P., Meyer, B., and Holub, B. Dietary docosahexaenoic acid and arachidonic acid in early life: What is the best evidence for policymakers? Ann. Nutr. Metab.,72: 210-222, 2018. https://doi.org/10.1159/000487271

Dellinger, M. J.,Olson, J. T., Holub, B. J., and Ripley, M. P. Mercury, polychlorinated biphenyls, selenium, and fatty acids in Tribal fish harvests of the Upper Great Lakes. Risk. Anal., 38: 2029-2040, 2018. https://doi.org/10.1111/risa.13112

• DHA Omega-3 Institute
• Essentials for Life (EFL)
• PubMed Publications