Food chain expert
Impact of animal derived food on human health
 

Professor Ian Givens is director of the Animal Sciences Research Group (incorporating the Nutritional Sciences Research Unit, Biomathematics and the Centre for Dairy Research) and Joint Leader of Food Chain and Health Research in the Faculty of Life Sciences, University of Reading. Specialising in food chain nutrition, including the impact of animal-derived foods on human health. Also on the relationship between the nutrition of animals, the composition of the foods they produce and their impact on human nutrition and chronic disease. Recent focus on long chain n-3 fatty acid intake in the UK population and strategies for increasing intake. 

Publications:

  • Elwood, PC, Givens, DI, Beswick, AD, Fehily, AM, Pickering, JE and Gallacher, J. (2008).  The survival advantage of milk and dairy consumption: An overview of evidence from cohort studies of vascular diseases, diabetes and cancer. Journal of the American College of Nutrition 27: 723S-734S
  • Givens, DI (2008) Impact on CVD risk of modifying milk fat to decrease intake of saturated fatty acids and increase intake of cis-monounsaturates. Proceedings of the Nutrition Society, 67: 419-427.
  • Givens, DI and Gibbs, RA (2008). Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them. Proceedings of the Nutrition Society, 67: 273-280
 
 
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Luciano Pinotti, University of MilanAshild Krogdahl, NVHIan Givens, Reading UniversityChris Knight, University of CopenhagenVincent Baeten, CRA-WDolores Pérez Marín, University of CordobaStephen Woodgate, Beacon ResearchJoop Luten, NofimaHans Dieter Hess, AgroscopeBart Van Droogenbroeck, ILVOJerzy Juskiewicz, Institute of Animal Reproduction and Food Research Anna Haug, UMBMindaugas Malakauskas, LVAIonelia Taranu, INCDBNARodica Criste, INCDBNAAneliya Haritova, Trakia UniversityKris Sejrsen, Department of Animal Health, Welfare and NutritionRafael Codony, University of BarcelonaFrancesc Guardiola, University of BarcelonaKatri Ling, Institute of Animal Science and Veterinary MedicinePreben Bach Holm, University AarhusDavid Arney, Institute of Animal Science and Veterinary MedicineAna Garrido Varo, University of CordobaJaroslava Ovesna, Institute of Crop ResearchKevin Shingfield, MTT Agrifood ResearchNastasia Belc, Institute of Food BioresourcesRupert Bruckmaier, University of BernJohn Wallace, Rowett Research InstituteCornelia Metges and Harald Hammon, FBNJaap Keijer, WURAila Vanhatalo, University of HelsinkiJovanka Levic, Institute of Food TechnologyDavid Kenny, Institute for Food and HealthIsabelle Oswald, INRAMilan Marounek, Institute of Animal ScienceVeerle Fievez, Ghent UniversityMarcela Speranda, Faculty of Agriculture CroatiaKostas Mountzouris, Agricultural University of AthensIoannis Politis, Agricultural University of AthensMargrit Velik, Institute of Live Stock ResearchBegona de la Roza-Delgado, SERIDAJohn O`Doherty, Institute for Food and Health
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Ian Givens
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