Ray Glahn, Ph.D.
Research Leader/Physiologist
Robert Holley Center for Agriculture and Health
Advancements in Providing Foods Rich in Bioavailable IronAbstract: Iron (Fe) is an essential micronutrient. Balancing systemic iron levels is critical for human health; thus, knowledge of bioavailable iron is key to understanding the nutritional quality of Fe in staple food crops and food products. The Glahn Lab has over 30 years of experience in studies of Fe nutrition. In that period of research, numerous factors and strategies have been identified that inhibit and promote Fe nutrition from food. This presentation will summarize past accomplishments and recent advancements in knowledge of Fe nutrition from staple food crops and food products, outlining opportunities in agriculture, food science and nutrition to increase the nutritional quality of Fe in foods.
Speaker Biography: Dr. Glahn is a nutritional physiologist for USDA-ARS, with over 30 years of experience in the study of iron nutrition from staple food crops and food products. He holds courtesy professor appointments in the Department of Food Science and the Division of Nutrition at Cornell University. His research program focuses on defining the bioavailability of iron; thereby studying intestinal physiology, plant breeding approaches, agricultural factors and food processing practices that influence the intestinal absorption of this essential micronutrient. He utilizes a physiological approach, employing in vitro techniques (ie. cell culture) and an animal model (poultry). These models are well-established and validated relative to human nutritional trials. As such, they are employed to guide crop breeding programs, monitor Fe delivery from staple crops, develop food products, and thereby assess the nutritional quality of Fe in food systems.