School of Health Sciences
Swinburne University of Technology
Media
Media release
RESEARCHERS CONFIRM THE LINK BETWEEN DIET, MICROBIOTA AND MENTAL HEALTH
10 March 2023
Fermentation of protein in the gut could release toxins into the body’s circulation and affect the brain’s access to neurotransmitter compounds, according to an international study by Monash University researchers.
The research, published in Frontiers in Nutrition, adds to the growing volume of work which seeks to understand the relationship between diet, the gut microbiota and mental health.
Blog articles
NUTRITION & DIETETICS JOURNAL’S SPECIAL ISSUE ON FOOD SYSTEMS AND SUSTAINABILITY - OUR REFLECTIONS
Dietitians Australia must be applauded for their commitment and investment in promoting planetary health over the past five years in particular. They’ve endorsed a Role Statement for Dietitians working in the area of food systems and environmental sustainability, prioritised planetary health as a critical issue of our time at recent national conferences, updated National Competency Standards to reflect this broader duty of care, developed a Position Statement on Healthy and Sustainable Diets and the latest issue ...
PHYTONUTRIENTS AND THEIR HEALTH BENEFITS
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You may have heard people talk about eating blueberries, turmeric, cacao, or another proclaimed ‘superfood’ because it’s good for their health. But what is in these foods that makes them so healthy? And what are the health benefits?
Nutrients are substances that we get from our food that keep us alive and help to support the health and functioning of our bodies. Plant foods, such as fruits and vegetables, are often rich in micronutrients (vitamins and minerals) and provide necessary macronutrients too. Many are also rich sources of phytonutrients.
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RESISTANT PROTEINS: WHAT ARE THEY AND WHAT ARE THEY DOING TO GUT BACTERIA?
Mmmmm, doesn’t that golden-brown fried chicken get your mouth watering… but it turns out that the bacteria in your gut may not enjoy it as much as you do.
Foods like baked goods, fast food, fried foods and processed meats are common in what we call a Western-style dietary pattern [1]. Something that these food products have in common is that they undergo high-heat cooking/processing prior to consumption....
IN THE NICK OF TIME: CAN TIMING PHYTONUTRIENT INTAKE HELP REDUCE OXIDATIVE STRESS AFTER A MEAL?
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Previous studies have shown oxidative stress increases following a high carbohydrate and high fat meal. Our latest review investigates how timing the intake of phytonutrients may help reduce this effect.
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Over the last 100 years, our eating habits have evolved from a diet high in whole foods, wholegrains and less refined food, to a modern diet containing high amounts of refined, processed carbohydrates and high saturated fat foods...
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INVESTIGATING SEAWEED BIOACTIVES FOR PROTECTION AGAINST CARDIOVASCULAR DISEASES
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By Margaret Murray
Do you know someone who has had a heart attack or stroke?
These conditions fall under the umbrella of cardiovascular diseases (CVD), diseases of the heart and blood vessels, and are the leading cause of death worldwide. In fact, over 30% of all deaths can be attributed to CVDs, which is of great concern because many of these deaths are premature and could have been prevented[1]...
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Videos
Three Minute Thesis presentation for the School of Clinical Sciences at Monash Health final.
