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Fatty acids derived from dietary fat play multiple roles in the maintenance of health and the development of chronic diseases.
Recently, significant advances have been made in understanding the role of different groups of fatty acids. There is still, however, a lot to learn about individual fatty acids and the optimum levels of intake.
During this presentation, Dr. Ma will review the relationship between fatty acids and health, as well as highlight the role of plant and marine derived omega-3 fatty acids in preclinical models of breast cancer (for example, are fatty acids from flax or fish better for your health?). Blood cholesterol is well understood and interpretable. However, there are no equivalent measures for widely studied omega-3 fatty acids. Dr. Ma’s work helps to address the question of ideal target blood level for omega-3s.
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Presenter: Dr. David Ma
Dr. Ma obtained his PhD in Medical Sciences in 2001 at the University of Alberta, conducting research on the anticancer properties of ruminant fats in breast cancer. He did postdoctoral work at Texas A&M University on omega-3 fatty acids and folate in colon cancer. After this, he returned to Canada where he joined the Department of Nutritional Sciences at the University of Toronto as an Assistant Professor in 2004. Then, in 2007, he joined the faculty in the Department of Human Health and Nutritional Sciences at the University of Guelph where he is currently an Associate Professor and Director of the Guelph Family Health Study.
Dr. Ma’s research examines the fundamental nature by which fatty acids such as omega-3s and trans fats affect cellular biology, have utility as disease markers, and influence the development of chronic diseases.
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