Nancy Ames (scientist)

Last updated

For the American folk singer and songwriter, see Nancy Ames.

Contents

Nancy Ames is a Canadian scientist with Agriculture and Agri-Food Canada [1] known for her research on the nutrition and quality of cereals and pulses. [2] She works closely with plant scientists to maximize the health benefits of new varieties and ensure that these benefits are maintained when the crops are harvested and processed. Ames also works with food processors to develop new food processing techniques and new ways to evaluate them. She has invented new food products and holds two patents. She was the scientific lead that lead to the health claim “Barley beta-glucan soluble fibre and reduction of blood cholesterol, a risk factor for cardiovascular disease” which was approved by Health Canada in 2012. [3] [4] She has been instrumental in promoting the health benefits of cereal grains in Canada. [5]

Biography

Nancy Ames received her B.Sc. (Food Science, 1980) and M.Sc. (Plant Science, 1982) from the University of Manitoba. Ames worked as a forage crop specialist for Manitoba Agriculture (1981-1984) before returning to school to pursue further graduate studies. She joined Agriculture and Agri-Food Canada's (AAFC's) Plant Research Centre in Ottawa, Ontario as a Ph.D. student in 1984, and received her Ph.D. (Crop Science, 1989) from the University of Guelph, Ontario. She then began her career as a research scientist in 1989 at the Plant Research Centre in Ottawa, where she worked for five years before joining the former Cereal Research Centre in Winnipeg, Manitoba as a research scientist in 1995. In 2005, Ames's office was co-located at the Richardson Centre for Functional Food and Nutraceuticals where she continues to work for AAFC. Ames is also an adjunct professor with the University of Manitoba in the Department of Human Nutritional Sciences as well as the Department of Food Science. [1] [2]

Career

Ames works with crop breeders, researchers and industry to develop and test new varieties and food processing techniques that maximize the health properties and potential use of Canadian grains and pulses. [1] She has served onWestern Canada's Prairie Grain Development Committees for Oat Quality and Wheat, Rye and Triticale Quality and has contributed to the development of several new oat, wheat and barley varieties. [6] Her research has shown that modern wheat varieties have a similar nutritional composition to wheat grown in Canada 150 years ago. [7] [8]

Ames research focuses on the bioactive components in cereal grains (barley, oat, wheat, and others) and pulses and their impact on human health. [1] [9] [10] [11] [7] Ames’ continuous efforts towards food barley improvement were culminated in her initiative to pursue a therapeutic health claim for barley based on its cholesterol lowering properties. Ames contributed to information supporting a barley health claim in the United States, which was approved in 2006. [12] In 2007, she initiated a similar approach in Canada with hopes of transforming barley into a mainstream food product in addition to its use as animal feed and in making beer and ale. [13] [14] She invited a large group of barley stakeholders, including breeders, growers, processors, food scientists, nutritionists and others, to discuss the idea of a similar Canadian barley health claim. With their support, Ames and members of her laboratory took a leadership role in the detailed process of preparing a health claim petition, which was submitted by the Alberta Barley Commission, as a representative of the barley industry, to Health Canada in February 2009. In July 2012, Health Canada approved the health claim that barley fibre reduces cholesterol and risk of heart disease. [15] [16] During this process, she also identified and completed supplementary research to support this claim. [17] [5]

Ames has contributed significantly in the area of food product development. Her early research resulted in two food product patents: Processed barley food products (Publication number: 20050025867, filed July 2004) and Production of tortillas made from waxy barley cultivars (Publication number: 20020018835, filed May 2001) [18] [10] [19] [20] [14] [21] She also developed “instant barley,” a popcorn-like product that is “ready in five minutes,” and contributed recipes and ideas to several cookbooks [22] [23] and hosted various public events to increase the use of barley in main courses, salads and desserts. [21] Ames has developed and tested methods to use high-pea flour to create low-glycemic and nutritious baked goods such as bagels and steamed buns. [24]

Ames has worked with various organizations to actively promote grains as part of a healthy diet. [22] [25] [26] [27] She has been invited as a guest speaker at many scientific [28] and public events as a scientific authority on the health properties of grains and pulses. [29] [30] [31] As part of this promotion, she also helped organize the “World’s Biggest Bowl of Oatmeal, [32] ” and has appeared on various Canadian TV Shows. She has been an active member of the American Association of Cereal Chemists International and has served on the scientific advisory boards for the Healthy Grains Institute and the Quaker Oats Center of Excellence. [1] [10]

Ames also studies how processing affects the functionality and health benefits of grain and pulse based foods. [1] To accomplish this, she has also helped develop analytical and in vitro methods to predict health benefits [10] [24] and leads collaborative studies including clinical trials. In 2016, her lab acquired a "model" or "artificial" stomach which mimics the digestive processes of the human stomach and upper intestine. Her team has used the stomach to test the digestive properties of wheat, oats, chickpeas and lentils and how ingredient ratios, serving size, processing and cooking methods impact digestion. Ultimately, this tool will help Ames identify the health benefits of Canadian grains and pulses. [9] [11] [33]

Ames research recently discovered that barley is beneficial for the gut microbiome. [34] [35] Barley beta-glucan can act as a prebiotic by modulating the composition of the microbiota in the gut, which can improve overall metabolic health in humans. This barley cholesterol clinical trial was also the first to show that human genetic background impacts physiological response to barley consumption, contributing novel findings to the field of nutrigenomics. These ground breaking discoveries along with her continued exploration of health benefits of cereal grains and pulses such as improved glycemic response will advance the level of academia's knowledge of Canadian grain and pulse nutrition.

Ames is actively involved in the Verna J. Kirkness Science and Engineering Education Program which brings Indigenous Grade 11 students from Winnipeg, rural and northern Manitoba, British Columbia, and New Brunswick to the University of Manitoba campus to experience first-hand the joy of scientific research. Students representing First Nations, Métis and Inuit communities come to campus to be mentored by more than 100 professors, postdoctoral fellows, graduate and undergraduate students, and research technicians. [36]

Ames has authored and co-authored over 85 peer-reviewed publications, numerous abstracts and several book chapters. [10]

Honours and awards

Related Research Articles

<span class="mw-page-title-main">Cereal</span> Grass that has edible grain or fruit

A cereal is any grass cultivated for its edible grain, which is composed of an endosperm, a germ, and a bran. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. They include rice, wheat, rye, oats, barley, millet, and maize. Edible grains from other plant families, such as buckwheat, quinoa, and chia, are referred to as pseudocereals.

<span class="mw-page-title-main">Oat</span> Cool weather staple grain, animal feed

The oat, sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name. While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats are a nutrient-rich food associated with lower blood cholesterol when consumed regularly.

<span class="mw-page-title-main">Rye</span> Species of grain

Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat and barley. Rye grain is used for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.

<span class="mw-page-title-main">Dietary fiber</span> Portion of plant-derived food that cannot be completely digested

Dietary fiber or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins, pectins, beta-glucans, and oligosaccharides.

<span class="mw-page-title-main">Porridge</span> Food

Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.

<span class="mw-page-title-main">Breakfast cereal</span> Processed food made from grain

Breakfast cereal is a breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food, primarily in Western societies.

<span class="mw-page-title-main">Oatmeal</span> Preparation of oat groats through grinding, steel-cutting or rolling

Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but can be made thinner or smaller, and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.

<span class="mw-page-title-main">Bran</span> Hard outer layers of cereal grain

Bran, also known as miller's bran, is the hard layers of cereal grain surrounding the endosperm. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel. Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.

Agriculture and Agri-Food Canada is the department of the Government of Canada responsible for the federal regulation of agriculture, including policies governing the production, processing, and marketing of all farm, food, and agri-based products. Agriculture in Canada is a shared jurisdiction and the department works with the provinces and territories in the development and delivery of policies and programs.

<span class="mw-page-title-main">Whole grain</span> Cereal containing endosperm, germ, and bran

A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.

<span class="mw-page-title-main">Rolled oats</span> Food made from oat groats

Rolled oats are a type of lightly processed whole-grain food. They are made from oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and then stabilized by being lightly toasted.

<span class="mw-page-title-main">Food group</span> Collection of foods that share similar nutritional properties or biological classifications

A food group is a collection of foods that share similar nutritional properties or biological classifications. List of nutrition guides typically divide foods into food groups and Recommended Dietary Allowance recommend daily servings of each group for a healthy diet. In the United States for instance, USDA has described food as being in from 4 to 11 different groups.

<span class="mw-page-title-main">Beta-glucan</span> Class of chemical compounds

Beta-glucans, β-glucans comprise a group of β-D-glucose polysaccharides (glucans) naturally occurring in the cell walls of cereals, bacteria, and fungi, with significantly differing physicochemical properties dependent on source. Typically, β-glucans form a linear backbone with 1–3 β-glycosidic bonds but vary with respect to molecular mass, solubility, viscosity, branching structure, and gelation properties, causing diverse physiological effects in animals.

<span class="mw-page-title-main">Agriculture in Saskatchewan</span> Agriculture of the Province Saskatchewan in Canada

Agriculture in Saskatchewan is the production of various food, feed, or fiber commodities to fulfill domestic and international human and animal sustenance needs. The newest agricultural economy to be developed in renewable biofuel production or agricultural biomass which is marketed as ethanol or biodiesel. Plant cultivation and livestock production have abandoned subsistence agricultural practices in favor of intensive technological farming resulting in cash crops which contribute to the economy of Saskatchewan. The particular commodity produced is dependent upon its particular biogeography or ecozone of Geography of Saskatchewan. Agricultural techniques and activities have evolved over the years. The first nation nomadic hunter-gatherer lifestyle and the early immigrant ox and plow farmer proving up on his quarter section of land in no way resemble the present farmer operating huge amounts of land or livestock with their attendant technological mechanization. Challenges to the future of Saskatchewan agriculture include developing sustainable water management strategies for a cyclical drought prone climate in south western Saskatchewan, updating dryland farming techniques, stabilizing organic definitions or protocols and the decision to grow, or not to grow genetically modified foods. Domestically and internationally, some commodities have faced increased scrutiny from disease and the ensuing marketing issues.

<span class="mw-page-title-main">Grain</span> Edible dry seed

A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.

The Cereal Research Centre was a research institute established in 1925 based at the University of Manitoba in Winnipeg. It became part of a national network of research centres operated by Agriculture and Agri-Food Canada. Its research led to the development of over two hundred varieties of plant species resistant to pests and blights and producing high yields suitable for cultivation in the Canadian Prairies.

<span class="mw-page-title-main">Oat beta-glucan</span>

Oat β-glucans are water-soluble β-glucans derived from the endosperm of oat kernels known for their dietary contribution as components of soluble fiber. Due to their property to lower serum total cholesterol and low-density lipoprotein cholesterol, and potentially reduce the risk of cardiovascular diseases, oat β-glucans have been assigned a qualified health claim by the European Food Safety Authority and the US Food and Drug Administration.

Joyce Boye is a federal food research scientist with Agriculture and Agri-Food Canada with a specialty in value-added food processing, food safety and food quality. She has expertise on plant proteins and their importance in helping to improve human health and nutrition. The United Nations Food and Agriculture Organization appointed Joyce Boye Special Ambassador for North America for the 2016 International Year of Pulses.

Vernon Douglas Burrows was a research scientist at Agriculture and Agri-Food Canada (AAFC) and an international authority on oat breeding and utilization. He bred and registered 28 varieties of oats, including AC Gehl, the “naked oat,” which is hulless and hairless and therefore easier to process and transport. In 2001 Burrows was appointed as Member of the Order of Canada, and in 2018 he was promoted to Officer of the Order of Canada for his research that has enhanced the production and nutritional value of oat-based foods.

Sylvie Cloutier is a Canadian scientist. She is a specialist in molecular genetics at Agriculture and Agri-Food Canada's Ottawa Research and Development Centre and an adjunct professor at the University of Ottawa. She has co-led two Genome Canada Large Scale Applied Research projects of $11M each and has been involved in over 110 published research papers and made contributions to many books.

References

  1. 1 2 3 4 5 6 7 "Dr. Nancy Ames". profils-profiles.science.gc.ca. 2019-05-23. Retrieved 2020-03-09.
  2. 1 2 "Nancy Ames, Ph.D." CropSphere | Sessions on market outlook, research, agronomy. Retrieved 2020-03-09.
  3. ↑ Canada, Agriculture and Agri-Food Canada;Government of (2013-10-18). "Barley is 'in' when it comes to heart health". www.agr.gc.ca. Retrieved 2020-03-09.
  4. ↑ "Health & Nutrition | GoBarley" . Retrieved 2020-03-09.
  5. 1 2 Comin, Lauren (2014-01-01). "Cereal Booster: Wheat and barley expert Nancy Ames wants consumers to know the whole story around gluten" (PDF). Grains West. Retrieved 2020-04-29.
  6. ↑ January 18; says, 2015 at 6:57 am Ernie. "Wheat School: Should Nutrition be Considered When Bringing Forward New Wheat Varieties?". RealAgriculture.com. Retrieved 2020-04-08.
  7. 1 2 "Wheat School: Still Good For You — Research Counters Popular Claims About Wheat's Nutritional Value". RealAgriculture.com. Retrieved 2020-04-08.
  8. ↑ Canada, Agriculture and Agri-Food Canada;Government of (2018-04-26). "Wheat's Nutritional Value". www.agr.gc.ca. Retrieved 2020-04-28.
  9. 1 2 "SNACK MACHINE – grainswest" . Retrieved 2020-04-08.
  10. 1 2 3 4 5 "Speakers". www.abic.ca. Retrieved 2020-03-09.
  11. 1 2 Manitoba, University of (2018-08-09). "Aug 2018: Innovation". Winnipeg Free Press. Retrieved 2020-04-08.
  12. ↑ "Another step forward for food barley". Top Crop Manager. 2013-02-28. Retrieved 2020-03-09.
  13. ↑ Canadian Press (2008-05-05). "Scientist hopes to woo manufacturers into making barley products". CBC News. Retrieved 2020-04-29.
  14. 1 2 "Company Is "Local, Whole Grain And Friendly"". Grainews. 2011-02-28. Retrieved 2020-04-08.
  15. ↑ "Health Canada gives barley permission to boast about its health benefits". Manitoba Co-operator. 2012-08-10. Retrieved 2020-04-08.
  16. ↑ "Barley fibre helps lower cholesterol and risk of heart disease | Alberta Barley" . Retrieved 2020-04-08.
  17. ↑ Hart, Lee (2014-04-14). "Health Claims 101: What does it take for a food product to receive the stamp of approval ?" (PDF). Grain News. Retrieved 2020-04-29.
  18. ↑ "Nancy Ames Inventions, Patents and Patent Applications - Justia Patents Search". patents.justia.com. Retrieved 2020-03-09.
  19. ↑ "Canada Invents". Susan Hughes. Retrieved 2020-04-08.
  20. ↑ "Barley Flour Makes Fantastic Tortillas". Manitoba Co-operator. 2009-12-03. Retrieved 2020-04-08.
  21. 1 2 "Public lunch promotes instant barley". The Western Producer. 2003-03-27. Retrieved 2020-04-08.
  22. 1 2 "GoBarley Cookbook: Modern Recipes for an Ancient Grain | GoBarley" . Retrieved 2020-04-08.
  23. ↑ "Food Day Canada presents Barley - A New Super Food". fooddaycanada.ca. Retrieved 2020-04-28.
  24. 1 2 "VIDEO: Building a better bagel". The Western Producer. 2016-12-29. Retrieved 2020-04-08.
  25. ↑ . ASIN   1770502327.{{cite book}}: Missing or empty |title= (help)
  26. ↑ "Food Day Canada presents Barley - A New Super Food". fooddaycanada.ca. Retrieved 2020-04-08.
  27. ↑ Built On Agriculture | Part 4: Feeding the World , retrieved 2020-04-08
  28. ↑ Sandi (2014-11-12). "Dr. Ames presents: Does Science Belong On My Plate?". Eat Well. Retrieved 2020-04-08.
  29. ↑ "Oat sector needs to get doctors to tout benefits". The Western Producer. 2013-12-19. Retrieved 2020-04-08.
  30. ↑ Nicole (2013-11-07). "Ideal Grain Ingredients: BREEDING WHEAT FOR HEALTH". Canadian Food Business. Retrieved 2020-04-08.
  31. ↑ "Newground Magazine Spring 2013 Canada". Issuu. Retrieved 2020-04-08.
  32. 1 2 "Largest Bowl of Oatmeal - world record set by Agriculture and Agri-Food Canada". www.worldrecordacademy.com. Retrieved 2020-03-09.
  33. ↑ "Artificial stomach enhancing digestive, dietary research at University of Manitoba". CBC News. January 19, 2018. Retrieved April 29, 2020.
  34. ↑ Canada, Agriculture and Agri-Food Canada;Government of (2016-09-26). "Barley: A top crop from your heart to your gut". www.agr.gc.ca. Retrieved 2020-03-09.
  35. ↑ Wang, Yanan; Ames, Nancy P.; Tun, Hein M.; Tosh, Susan M.; Jones, Peter J.; Khafipour, Ehsan (2016-02-10). "High Molecular Weight Barley β-Glucan Alters Gut Microbiota Toward Reduced Cardiovascular Disease Risk". Frontiers in Microbiology. 7: 129. doi: 10.3389/fmicb.2016.00129 . ISSN   1664-302X. PMC   4748052 . PMID   26904005.
  36. ↑ Manitoba - //www.umanitoba.ca, University of. "Future Indigenous scientists from across Canada come to campus" . Retrieved 2020-03-09.{{cite web}}: External link in |last= (help)
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.