Dr Fiona Campbell

I am a principal investigator and the research in my laboratory is focused on advanced glycation end-products (AGEs) in the diet. During food processing AGEs are formed as the result of the Maillard reaction and are absorbed by the body during digestion. To investigate how dietary AGEs contribute to diet induced conditions such as type 2 diabetes and dementia, we are using human intervention studies to test the effects of highly processed foods high in AGEs on sensitive measures of metabolic health and cognition. I am also researching the role of processing methods in improving food quality and the potential for phytochemicals incorporated into processed foods to ameliorate negative health outcomes.