Research activity

• Royal Society Partnership Grant with Crompton View School
• Art and Design Project to look at stress
• Member of transdiscipline group at DMU
• Member of DMU Connected Communities Bid Team,

More information to follow...!

School Foods: Healthy Children, Healthy Minds

I recently attended the School Foods: Healthy Children, Healthy Minds event at the Royal Society.

There were some excellent speakers on this difficult and interesting topic

Possible new link

Great work being done by Ify in the states

http://www.choa.org/default.aspx?id=2210

RIF Showcase

I presented an oral presentation and poster at DMU's RIF Showcase for the two projects that I have been PI.

The DMU Revolving Investment Fund (RIF) Showcase

From pilot studies into new textile technologies to research collaborations with China and exhibitions by British sculptors, come and discover more about this years latest RIF funded research projects.

Friday 17 September 2010. Queens Building, 10.00 – 14.00 (inc lunch)

Twenty two projects were supported by the fund from January to July 2010. Each project varied in scope from developing new communities for future research collaborations to pilot studies to support future research council grant applications. The event will showcase all the RIF projects and presents an opportunity to view the newer, innovative aspects of DMU research. This is also chance to meet and interact with researchers from across the University.

The event begins at 10:00 am with a short series of talks from a number of the projects followed by a poster session, the lunchtime session will provide an excellent opportunity to network with the all the researchers involved.

Health Literacy

The health literacy and JISC sites may be an option for some interesting TEL research.

EU Funding

Following my meetings with Nottingham City Council, we are looking at future calls and tenders.

Future themes and challenges

Here are my thoughts on future themes, concerns, research areas or developments important to food science and human nutrition:

1. Fortification of food: Should the state intervene by recommending the fortifications of food for public health, for example folic acid?

2. Functional foods: Foods high in phytochemicals and other nutrients which are increasingly being seen as beneficial often attract a premium price and some claims which may be ambitious. The science is needed to back up these claims, studies done on humans.

3. Additional uses: The food industry is crossing boundaries to now have nutrients for example in cosmetics or medical procedures.

4. Self regulation vs state regulation: Product reformulation consumer driven by economics or regulated by the state, for example salt content.

5. Food deserts: Certain cohorts are excluded from fresh fruit and vegetables due to low car ownership, poor public transport and location top shopping areas and markets which increasingly are in more affluent areas.

6. School meals and education: This dichotomy is key to reducing rates of obesity and diabetes. Children and young adults must be fed a healthy and sustainable diet at school and college and be taught the basics of nutrition such as reading food labels, what is fat, how to shop and how to put a meal together.

7. Media and Science: Generally the public’s perception and understanding of Science is low. The overall message of health and nutrition is lost by continual scare stories and bad Science.

PEPSICO

Case Study

PepsiCo Health Report 2010

Graham Basten (GB*) from De Montfort University (DMU) participated in the creation of the PepsiCo Health Report hosted by C3 and Oxford HealthCare Alliance. The report sought to expand on self regulation of the company through product reformulation and sustainability. With the exception of the University of Reading, GB was the only other representative from academia. The series of events highlighted and frame worked discussions which were highly relevant given the new Secretary for Health’s (Andrew Lansley MP) policy statements on the regulation of the food industry.

*GB holds a PhD from the UK government’s Institute of Food Research and clinical nutrition research experience at the Medical Schools of the Universities of Nottingham and Sheffield, with the latter being funded by the Food Standards Agency. Much of this work was reducing risk of heart disease and cardiovascular disease, one of the Department of Health’s top 5 priorities.

AMR Grant

We have just submitted a research grant to look at sickle cell and diet to the AMR charity.

Hope PhD

We have submitted a PhD application looking at early stage markers for colon cancer to the HOPE charity.

DMU Research Advisory Groups: Longlife Health and Wellbeing

I am a member of the DMU Grand Challenges Research Advisory Groups: Longlife Health and Wellbeing.

CURRENT RESEARCH: Prior to joining DMU in 2007 I enjoyed over ten years post-doctoral research at the UK Government’s Institute of Food Research, The University of Sheffield and Nottingham Medical Schools and co-authoring over £1.5 million research grants. My research expertise spans from the molecular biology, to the food and nutrition, to the community in which people live, to the policy which governs these. All the Grand Challenge statements identified above will be served by these research activities

DMU RIF: In collaboration with Oscar (3^rd Sector East Midlands Charity) / Action Medical Research/ NHS to investigate molecular, nutrition and social solutions to sickle cell disease using novel research techniques. DMU RIF: In collaboration with Faculty of Art and Design, IESD and NHS to investigate the effect of the built environment of health and wellness. Pepsi Co: Working on their wellness programme by reformulating products to contain less sugar and salt. One Nottingham / Nottingham City Council / Marmot to investigate how social housing, school meals and nutrition effects social aspiration, health and wellness. HOPE Cancer Charity application to study the effect of food in Leicestershire and Rutland on cancer risk using novel techniques Trial manager for UK Food Standards Agency / World Cancer Research Fund previous work to study the effect of nutrition of cancer and heart disease in large multicentre human intervention studies. FreshGrow are a major East Midland’s vegetable grower with whom I have links and projects with and help to link the food at source to our molecular work. University of Leeds collaboration to measure photochemical activity in ethnic foods in Leicester

BENEFIT FROM NETWORK: Networking and collaborative opportunities; Access to review documents, grant calls, support network; Bring my research knowledge and expertise to the network; Shape DMU research policy and apply to School as I am Associate Head of School

Interests: Factors that influence health and wellbeing; Effective quality of life interventions Improving quality of life at all levels; Informing policy and practice

Marmot Review

Dear Stakeholder,

Last week, Professor Sir Michael Marmot was appointed President of the British Medical Association (BMA). His term will run from June 2010 to June 2011. In this role he will continue to champion tackling health inequalities through the social determinants with particular emphasis on developing the role of the workforce in reducing health inequalities.

Appearing on a number of BBC programmes on Friday morning, Professor Marmot responded to the National Audit Office's report on health inequalities (which was published last week) explaining why health inequalities are not narrowing. Listen to Michael's interview with the BBC Today programme here .

The new website is now online and can be found at www.marmotreview.org . Here you will find all the information previously available on the old websites, as well as pages about our present and past activities and events, press releases, and news coverage. Presentations from the launch conference are available on the website, and graphs from the report can be found on the Presentations page as well. There is also a section on the European Review, still in its early stages.

The website should enable us to more easily interact with stakeholders and anyone else interested in the issue of health inequalities. We would like to hear from you about any interventions, activities or strategies you are implementing locally, and how they are going. This will help us to develop more of an idea of what works.

We would be grateful if you could forward this information to interested colleagues and relevant networks.

Kind Regards,

Ellen

Ellen Bloomer

Research Fellow

The Marmot Review

Health and Wellness Conference

I attended great conference today should you need any info let me know.

Health, Wellness and Society Conference

I intend to submit an abstract to a definitive Health, Wellness and Society Conference, the site also contains an excellent knowledge resource.

I DID submit! http://w11.cgpublisher.com/proposals/106

I have also been asked to join the scientific advisory board for the conference and journal.

The paper was accepted


Sickle Cell and Nutritional Health: Can the Type of Food We Eat Help to Reduce the Sickle Cell Crisis? A Discussion About Access to Food Versus Supplementation
n.

In the UK most people with sickle cell are directed to take a supplementation of folic acid (usually 5mg daily). Folic acid is required by people who have sickle cell disease to help prevent anaemia that may be caused by the sickle red blood cells.

In a previous study (in press) we have demonstrated that 0.2mg of folic acid supplementation produced an increase in plasma folate status (5-meTHF) and a reduction in plasma homocysteine (tHcy - which is also associated with elevated risk of vascular disease and stroke). In the same study we also observed a comparable response in volunteers who had eaten food and drink equivalent to a 0.2mg folic acid supplement tablet for 12 weeks.

However, little is known about the nutrient profile of foods traditionally eaten by the UK African and Caribbean communities, or indeed what types of foods are being consumed. These communities are also more prevalent in the most deprived areas and have poor access to fresh fruit and vegetables.

Aims: To measure the folic acid content of key foods consumed in the UK and to map price and access in social deprived areas.

Results: We have measured that a 500 mL glass of fresh orange juice provides 0.13 mg folic acid and are now measuring levels in other food such as malt beer, yam, pomegranate, plantain, cherry cordial and a nutritional sickle cell product from Costa Rica. We have mapped local areas (food deserts) and food price and worked with 3rd sector community groups to create a cookbook. Additional results to be presented at a later stage.

Summary: Taken in parallel to folic acid supplements, the consumption of traditionally African and Caribbean foods, some of which are naturally high in folic acid, may be beneficial to people with sickle cell. However, the knowledge of such foods and access to them by the local community is restricted and thus wider policy may need to be addressed.

Keywords: Food Distribution, Food Accessibility, Community Food Security, Community Food Health, Nutrient Data Collection and Analysis, Ethnic Foods, Vitamin Supplementation / Fortification
Stream: A Healthy Society
Presentation Type: Virtual Presentation in English
Paper: A paper has not yet been submitted.


Dr. Graham Basten

Associate of School, School of Allied Health Sciences
Faculty of Health and Life Sciences, De Montfort University
Leicester, Leicestershire, UK
I hold a doctorate (Ph.D.) from the UK Government's Institute of Food Research (http://tiny.cc/fios9) and over ten year's post doctoral research experience in nutrition and health from cells (molecular biology and cell culture), to physiological markers, to dietary data collection and implementation of policy (UK Food Standards Agency). I am currently particularly interested in the interface between clinical science and the application of these findings with target stakeholders. Hence, recent meetings with the UK NHS, charities and local and national government authorities and councils as well as Pepsi (health and wellness reformulation programme. My main interest is football (soccer) but don't mention the world cup!

Ref: W11P0106

DMU RIF Impact Output

I presented two invited oral presentations and DMU's Sickle Cell Conference

Sickle cell and nutrition:

Can the type of food we eat help to reduce the sickle cell crisis?

A discussion about food versus folic acid supplement.

Background: In the UK most people with sickle cell are directed to take a supplementation of folic acid (usually 5mg daily). Folic acid is required by people who have sickle cell disease to help prevent anaemia that may be caused by the sickle red blood cells.

In a previous study (in press) we have demonstrated that 0.2mg of folic acid supplementation produced an increase in plasma folate status (5-meTHF) and a reduction in plasma homocysteine (tHcy - which is also associated with elevated risk of vascular disease and stroke). In the same study we also observed a comparable response in volunteers who had eaten food and drink equivalent to a 0.2mg folic acid supplement tablet for 12 weeks.

However, little is know is known about the nutrient profile of foods traditionally eaten by the UK African and Caribbean communities.

Aim: To measure the folic acid content of key foods consumed in the UK.

Results: We have measured that a 500 mL glass of fresh orange juice provides 0.13 mg folic acid and are now measuring levels in other food such as malt beer, yam, pomegranate, cherry cordial and a nutritional sickle cell product from Costa Rica. Additional results to be presented at a later stage.

Summary: Taken in parallel to folic acid supplements, the consumption of traditionally African and Caribbean foods, some of which are naturally high in folic acid, may be beneficial to people with sickle cell.

Dr. Graham Basten, De Montfort University, Associate Head of School, School of Allied Health Sciences, Faculty of Health & Life Sciences,

Sickle cell and nutrition:

Can the type of food we eat help to reduce the sickle cell crisis?

An Invitation to participate in research

Introduction: Little is know about the accurate dietary intake patterns of people in the UK with sickle cell disease. Researchers at De Montfort University are interested in the link between food intake and sickle cell disease and need to find out more about what people with sickle eat. They would like to recruit people with sickle cell (exclusions apply) to complete a food intake study in order to assess the nutrient profile of people reporting sickle cell anaemia.

Aim: To identify the nutrient profile of people with sickle cell disease using validated food frequency techniques.

Protocol: The study will have been approved by the Faculty of Health and Life Sciences Human Research Ethics Committee at De Montfort University, Leicester. An Advisory Group has been established comprising one person with sickle cell and two representatives from local sickle cell support groups. All researchers who will have contact with people with sickle cell as research participants will have been cleared by the enhanced Criminal Records Bureau checks for working with young people.

The research will entail an initial interview about food intake on day one and depending on participant choice either contact by the researchers by phone/email or text on six subsequent days to record food intake or the participant taking away a week’s food diary in paper booklet format, completing it for each of six subsequent days and returning it by pre-paid post to the researchers.

Exclusion criteria will include cases where the person does not give informed consent (and where the person is 15 or under, where the carer does not give informed consent and the person does not give assent).

Conclusion: The results from the study will allow for planning of a larger UK and US study, to provide information about typical foods consumed and to test these for nutrient profile and finally to allow the planning of a diet based intervention for sickle cell study.

Best Thinking

I now also have a page on Best Thinking

DMU RIF / AHS Staff Development

June 17th and 18th I will be at King's College Sickle in Focus Conference

DMU RIF - Meeting with Nottingham City Council

I met today with Sharan Jones (Health and Wellbeing Manager) at Nottingham City Council. In a very productive meeting we discussed health and inequality in Nottingham and Europe.

Revolving Investment Fund (RIF) Project Outcome

The funding from the DMU RIF allowed the purchase of a Laptop and PDF reader which enabled me to meet with growers literally in the field!

I met with Fresh Gro and agreed a partnership of work and future collaboration. Starting in autumn 2010 we expect to start using undergraduate honours projects as pilot for new nutrition studies.

Revolving Investment Fund (RIF) Project Outcome

Funding from the DMU RIF allowed Simon Dyson and I to visit NHS consultants Baba Inusa
and Jo Howard to discuss a collaboration and a series of projects using the trial equipment from the RIF. This has resulted in a significant AMR Bid with more work to follow.

The RIF funding as paralleled the staff development from the School of Allied Health to enable me to visit the Sickle Cell In Focus conference.

Revolving Investment Fund (RIF) Project Outcome

Funded by the DMU RIF I have had meetings with the Clinical Leads in charge of the new build at King's Mill Hospital.

In productive meetings we established a good partnership for future for our Healthy Building Design projects.

Revolving Investment Fund (RIF) Project Outcome

The DMU RIF has allowed me to liaise in partnership with OSCAR Nottingham, a sickle cell charity.

As an impact to the RIF funding with additional guidance and support from me they have since secured funding from One Nottingham, Sport Relief and the partnership has been nominated for a cultural change award.

The partnership has secured 3rd sector impact in future food and nutrition work and has raised the profile of DMU in Nottingham.

Revolving Investment Fund (RIF) Project Outcome

The RIF also funded the purchase of Adobe Captivate and Sony Sound Stage to allow video capture of PC based tasks and to create audio pod casts.

These have been used with the purchase of video equipment to allow volunteers to rapidly follow complex instructions when taken part in diet based trials.

Further examples and clips to follow!

Please contact me if you want to more about this work.

Revolving Investment Fund (RIF) Project Outcome

The DMU RIF funded the purchase of video devices which was then used to record a typical meal, which was then analysed using Microdiet (DMU staff and collaborative partners can see the footage if you e-mail me as this will go to publication).

The success of this trial has allowed an Action Medical Research Bid which has progressed to final stage.

The following is an example report.

Downlee Systems Limited
Downlee Lodge, Bankhall Drive
Chapel-en-le-Frith
High Peak SK23 9UB


07/06/2010

Food List
Code Food Name Quantity Grams

Day 1
Breakfast
11490 Corn Flakes 24.0 g
12315 Whole milk, average 1.0 med glass ( 200.0g)
17063 Sugar, white 1.0 heaped tsp ( 6.0g)
17175 Cola 1.0 std. can ( 330.0g)

Mid-morning snack
11475 White bread, toasted 2.0 LgThkSlice ( 68.0g)
17485 Butter 1.0 medium por ( 10.0g)
17073 Jam, fruit with edible seeds 1.0 level tsp ( 8.0g)
11512 Digestive biscuits, chocolate 1.0 medium por ( 15.0g)

Lunch
17506 Beer, bitter, average 1.0 large can ( 444.0g)
14284 Orange juice concentrate, unsweetened 1.0 medium por ( 50.0g)
11506 Chocolate biscuits, full coated 1.0 medium por ( 20.0g)
12387 Ice cream, dairy, vanilla 1.0 medium por ( 40.0g)
5-272 Ice cream wafers 1.0 each ( 2.0g)
17377 Water, distilled 1.0 medium por ( 200.0g)

Dinner
18307 Chicken, breast, casseroled, meat only 1.0 small por ( 100.0g)
17298 Curry sauce, canned 1.0 medium por ( 150.0g)
5-661 New potatoes, boiled in unsalted water 1.0 medium por ( 175.0g)
11463 Naan bread 1.0 medium por ( 160.0g)
11620 Savoury rice, cooked 1.0 medium por ( 180.0g)
15232 Pakora/bhajia, vegetable, retail 1.0 medium por ( 60.0g)
17342 Chutney, mango, oily 1.0 teaspoon ( 10.0g)
17377 Water, distilled 1.0 medium por ( 200.0g)
17175 Cola 1.0 std. can ( 330.0g)

Evening snack
17230 White wine, dry 1.0 glass ( 125.0g)
12389 Lollies, with real fruit juice 1.0 medium ( 60.0g)


Grams Total 2967.0 g





Nutrient totals

Nutrient Amount

Water 2347.72 g *
Total Nitrogen 12.76 g
Protein 77.14 g
Fat 71.55 g
Carbohydrate 416.91 g
Energy kcal 2686.46
Total Sugars 183.11 g
Total Saturates 23.29 g #
Total Monounsaturate 22.83 g #
Total Polyunsaturate 10.76 g #
Non-starch Polysacch 12.31 g *#
Sodium 4527.73 mg

* : Approximate nutrient values used for some food(s)
# : Unknown values for some food(s) treated as zero