Professor Tom AB Sanders BSc PhD DSc RPHNutr
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Lecturer in Nutrition, Queen Elizabeth College/Kings College London 1982- 1991 Reader in Nutrition, Kings College London 1991- 1994
Professor of Nutrition & Dietetics (established chair), Kings College London October 1994-present
Head of the Department of Nutrition & Dietetics, Kings College London 1995- 2000
Head of Nutritional Sciences Division 2003-present
Tel: 44 (0)20 7848 4273, Fax: 44 (0)20 7848 4171,
E-mail: tom.sanders@kcl.ac.uk
Franklin-Wilkins Building, 150 Stamford Street,
London SE1 9NH
E-mail: tom.sanders@kcl.ac.uk
Franklin-Wilkins Building, 150 Stamford Street,
London SE1 9NH
Current Research Interests
The main focus of our research is on the mechanisms by which diet influences risk of cardiovascular disease. Much of our research has been involved with differentiating the effects of different types of fatty acids(trans fatty acids, omega-6 and omega-3 polyunsaturated fatty acids, oleic acid, and different chain length saturated fatty acids) as well as the relative proportions of fat and type of carbohydrate on cardiovascular risk factors. In addition to the work on dietary lipids and carbohydrates we have an interest in the biologically active components in plant foods such as isoflavones and flavonoids.
Wherever possible, we try to take a holistic view with regard to dietary intake and are interested in the effects of overall dietary patterns. We have a long-standing interest in comparing the health of vegans with vegetarians, who consume milk and eggs, and omnivores, who eat meat/or fish in addition to milk and eggs. We also have an interest in the acute effects resulting from the consumption of certain foods as well as the longer term effects.
Our group has specific expertise in the measurement of polyunsaturated fatty acids and other lipids including eicosanoids. Perhaps what differentiates the work of our group from other groups working on dietary lipids is that we have tended to focus on the interaction between the effects of dietary lipids and changes in haemostasis. Our work was among the first to show that meals high in fat induce activation of clotting factor VII and impair endothelial function. Our most recent work in this area indicates that meals high in oleic acid may have adverse effects on procoagulant activity and endothelial function compared with meals containing stearic acid
We endeavour to foster cross-disciplinary research and seek to work with people with expertise that complements our own. We have much experience in the design and execution of controlled dietary intervention trials. Recently completed research includes OPTILIP which was a six-months dietary intervention in 258 older men and women which compared the effects of long-chain n-3 polyunsaturated fatty acids versus linolenic acid on cardiovascular risk factors. We also have an active programme of research investigating vegetarian sources of long-chain n-3 polyunsaturated fatty acids derived from algae. We are currently running two large dietary intervention trials. The RISCK study is evaluating the effects of different levels of fat intake and changes in the glycaemic index on insulin resistance and features of the metabolic syndrome including vascular function. DRFRUITNVEG study is a randomized controlled trial evaluating the effects of increasing intakes of fruit and vegetable intake versus increased potassium citrate intake on blood pressure and vascular function.
The main focus of our research is on the mechanisms by which diet influences risk of cardiovascular disease. Much of our research has been involved with differentiating the effects of different types of fatty acids(trans fatty acids, omega-6 and omega-3 polyunsaturated fatty acids, oleic acid, and different chain length saturated fatty acids) as well as the relative proportions of fat and type of carbohydrate on cardiovascular risk factors. In addition to the work on dietary lipids and carbohydrates we have an interest in the biologically active components in plant foods such as isoflavones and flavonoids.
Wherever possible, we try to take a holistic view with regard to dietary intake and are interested in the effects of overall dietary patterns. We have a long-standing interest in comparing the health of vegans with vegetarians, who consume milk and eggs, and omnivores, who eat meat/or fish in addition to milk and eggs. We also have an interest in the acute effects resulting from the consumption of certain foods as well as the longer term effects.
Our group has specific expertise in the measurement of polyunsaturated fatty acids and other lipids including eicosanoids. Perhaps what differentiates the work of our group from other groups working on dietary lipids is that we have tended to focus on the interaction between the effects of dietary lipids and changes in haemostasis. Our work was among the first to show that meals high in fat induce activation of clotting factor VII and impair endothelial function. Our most recent work in this area indicates that meals high in oleic acid may have adverse effects on procoagulant activity and endothelial function compared with meals containing stearic acid
We endeavour to foster cross-disciplinary research and seek to work with people with expertise that complements our own. We have much experience in the design and execution of controlled dietary intervention trials. Recently completed research includes OPTILIP which was a six-months dietary intervention in 258 older men and women which compared the effects of long-chain n-3 polyunsaturated fatty acids versus linolenic acid on cardiovascular risk factors. We also have an active programme of research investigating vegetarian sources of long-chain n-3 polyunsaturated fatty acids derived from algae. We are currently running two large dietary intervention trials. The RISCK study is evaluating the effects of different levels of fat intake and changes in the glycaemic index on insulin resistance and features of the metabolic syndrome including vascular function. DRFRUITNVEG study is a randomized controlled trial evaluating the effects of increasing intakes of fruit and vegetable intake versus increased potassium citrate intake on blood pressure and vascular function.
Most recent publications:
See full list of reference
- Sanders,T.A., Lewis,F., Slaughter,S., Griffin,B.A., Griffin,M., Davies,I., Millward,D.J., Cooper,J.A., & Miller,G.J. (2006) Effect of varying the ratio of n-6 to n-3 fatty acids by increasing the dietary intake of {alpha}-linolenic acid, eicosapentaenoic and docosahexaenoic acid, or both on fibrinogen and clotting factors VII and XII in persons aged 45-70 y: the OPTILIP Study. Am J Clin Nutr, 84, 513-522.
- Sanders,T.A., Gleason,K., Griffin,B., & Miller,G.J. (2006) Influence of an algal triacylglycerol containing docosahexaenoic acid (22 : 6n-3) and docosapentaenoic acid (22 : 5n-6) on cardiovascular risk factors in healthy men and women. Br.J.Nutr., 95, 525-531.
- Morkbak,A.L., Hvas,A.M., Lloyd-Wright,Z., Sanders,T.A., Bleie,O., Refsum,H., Nygaard,O.K., & Nexo,E. (2006) Effect of vitamin B12 treatment on haptocorrin. Clin Chem., 52, 1104-1111
- Sanders,T.A. & Berry,S.E. (2005) Influence of stearic acid on postprandial lipemia and hemostatic function. Lipids, 40, 1221-1227.
- O'Neill,F.H., Sanders,T.A., & Thompson,G.R. (2005) Comparison of efficacy of plant stanol ester and sterol ester: short-term and longer-term studies. Am J Cardiol., 96, 29D-36D
- Rosell,M.S., Lloyd-Wright,Z., Appleby,P.N., Sanders,T.A., Allen,N.E., & Key,T.J. (2005) Long-chain n-3 polyunsaturated fatty acids in plasma in British meat-eating, vegetarian, and vegan men. Am.J.Clin.Nutr., 82, 327-334.
See full list of reference
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