Dietary Fatty Acids in Health and Disease

Research on dietary fatty acids in the Department of Human Health and Nutritional Sciences goes beyond the view of fat as an energy source to examine how their potent biological effects can be applied not only to disease development but also in the prevention and treatment of chronic diseases. An emphasis is placed on omega-3 and 6 polyunsaturated fatty acids, whose unique characteristics appear to lead to a multitude of physiological benefits. Our own Dr. Bruce Holub was one of the first to uncover the health benefits of omega-3 fatty acids, and has pioneered the development of omega-3 fortified foods in an effort to ensure adequate omega-3 consumption. Diverse areas of expertise allow us to uniquely approach research from multiple perspectives, and results in significant collaboration among faculty members.