Clinical research studies exploring the impact of food and nutrition on human health
The Food and Nutrition Clinical Research Laboratory is a 1400 sq. ft. multidisciplinary research facility housed in the Department of Food Science and Human Nutrition. The FNCRL is designed for and dedicated to the conduct of clinical research studies exploring the impact of food and nutrition on human health. Areas of focus include but are not limited to cardiovascular, metabolic, gut, and immune health.
The FNCRL provides the facilities and resources needed to accommodate large-scale, multidisciplinary clinical studies and includes areas for
- subject reception and subject screening
- dietary assessment and counseling
- body composition assessment
- intensive clinical studies
- medical examinations
- biological sample collection
- processing and analysis
- data management
It is also in close proximity to the Gifford Kitchen Laboratory for test food preparation and distribution, the Gifford Sensory Laboratory, and several preclinical laboratories.
- Sarah A. Johnson, Frank A. Dinenno, and Douglas R. Seals – Blueberry consumption for improving vascular endothelial dysfunction in postmenopausal women with high blood pressure. Funded By: US Highbush Blueberry Council.
- Sarah A. Johnson and Tiffany L. Weir – Aronia berry supplementation for improving vascular endothelial dysfunction and modulating the gut microbiota in middle-aged/older adults. Funded By: Naturex.
- Tiffany L. Weir, Sarah A. Johnson, and Christopher L. Gentile – PHAGE2: Synbiotic effects of PreforPro. Funded By: Deerland Enzymes.
- Tiffany L. Weir and Michelle T. Foster – DE111: Exploring the impact of a novel probiotic on immune function. Funded By: Deerland Enzymes.
- Tiffany L. Weir, Christopher L. Gentile, Sean Colgan, Sarah A. Johnson – Investigating the role of gut microbiota in the development of obesity-related vascular dysfunction. Funded By: Colorado Clinical & Translational Sciences Institute (CCTSI), University of Colorado-Denver.