1. MRC UK-Peru workshop CONCYTEC-UKRI Lima, Peru
Karen Scott
May 2018

2. Research on Nutrition and Health
Food selection
Life stage /target group
 human study
Impact on gut and metabolic health
General Health outcome
Policy outputs to effect change at population level
Changing dietary patterns means different approaches at different lifestages
Intervention studies, longitudinal surveys of external impacts, multi-disciplinary approach

3. The impact of the gut Microbiota on health
metabolism of dietary components
Development of immune system,
Immune priming
modification of host secretions (mucin, bile, gut receptors..)
Defence against pathogens
competition
Barrier function
pH inhibition
Host signalling
Gut –brain axis
Healthy gut microbiota = healthy person
Production of essential
metabolites to maintain
health
1- what the gut microbiota does
2 – impacts on the gut microbiota

4. How we can impact the gut Microbiota
Diet
environment
probiotics
metabolism of dietary components
Development of immune system,
Immune priming
modification of host secretions (mucin, bile, gut receptors..)
Defence against pathogens
competition
Barrier function
pH inhibition
Host signalling
Gut –brain axis
Production of essential
metabolites to maintain
health
antibiotics
prebiotics
1- what the gut microbiota does
2 – impacts on the gut microbiota
Faecal transplant
Disease

5. Other collaboration opportunities
Professor Joerg Feldmann UoA
Trace Element Speciation Laboratory
Dr Edgardo Oscar Avendaño Cáceres of the Universidad Nacional Jorge Basadre Grohmann, Tacna
Dr Eric Boa UoA
INIA (National Institute for Innovation in Agriculture) and SENASA (National Agrarian Health Service)
improving food quality and production through improved agronomy and reduced pesticide use.
“from farm to fork”
Food quality
food production
health
First class analytical lab (ICPMS, speciation, bioimaging)
Assessing human exposure to toxic and essential elements
Focus on arsenic, mercury and their speciation in food and water
Essential element exposure (iron, selenium, zinc)
Improved agronomy practices
Enhanced nutritional qualities of crops