Congratulations Rachel Clarke, Hons student in the Department of Nutrition and Dietetics who was awarded second place for her student oral presentation at the Nutrition Society of New Zealand and Nutrition Society of Australia ASM earlier this month.In research undertaken during her Honours year, Rachel presented her study, "Dietary Advanced Glycation End Products (AGEs) induce chronic kidney disease (CKD) and changes in gut homeostasis".
"My research used a mouse model to look at the effect of dietary advanced glycation end-products (compounds that are present in heat-treated processed food) on gastrointestinal health and kidney function," said Rachel.
"The results suggest that these compounds may adversely affect both the gut and the kidney."
"This is important as the gut and gut microbiota are now thought to play a role in the development and progression of kidney disease," added Rachel.