Minerals such as zinc have a large impact on human health and are present in high quantities in particular foods. I am studying the impact of consuming low zinc foods on our health, including the effect on the immune system and the heart and blood vessels.
Using information from this research, I am investigating foods that can improve zinc status and health - these include Scottish beef and Scottish potatoes fortified with zinc.
This research will help the food industry to improve the health benefits of their products and promote economic competitiveness.
Zinc deficiency affects one third of the World’s population and is recognised by the WHO as a critical global nutritional deficiency. Zinc is required for the proper function of over 2500 proteins and deficiencies give rise to impaired growth, development and immunity. Even in developed countries, marginal zinc deficiency is likely to be prevalent and may have important consequences for the pathogenesis of chronic diseases.
In rodent studies, we have found that zinc deficiency compromises vascular health, inducing apoptosis in vascular smooth muscle cells and accelerating the development of vascular inflammation and atherosclerotic plaque formation. We have shown that these effects are due to the zinc-regulated production of a low molecular weight humoral factor whose adverse bioactivity in vascular smooth muscle cells is also regulated by zinc. Thus, this secondary messenger is under dual control by zinc.
The humoral factor is also a key potential indicator of zinc status and disease risk, and so it is being evaluated to assess the health benefits of consuming zinc-rich Scottish foods and zinc-biofortified potatoes.
Specifically, I aim to:
Dr Joanna Kaniewski - Research Fellow
Margaret-Jane Gordon - Research Assistant