Food Ingredient and Health Research Institute

Improving Community Health Outcomes

Who We Are

What We Believe

Our Mission Statement

Contact Us

Membership

Join Us

Supporters

Our Board of Directors

Executive Director

Friends

Toxic Ingredients

Food Color FAQs

CA Senate Bill 651

Pesticides

High Fructose Corn Syrup

FIHRI News

Publications

Presentations

Press Release 2018

Clinical Trials, Projects

Fort Peck Clinical Trial

Parent Diet Tutorial

HI Bee Rescue Tutorial

Hawai'i Island Projects

Healthy Diet Tutorial

Syllabus

Module One

Module Two

Module Three

Module Four

Module Five

Module Six

Module Seven

Module Eight

Exam Preparation

Reference List from Book

GMO

Teen Diet Tutorial

Teacher/Parent Resources

Our Western Diet

Pesticides and Disease

Heavy Metals in Food

Reasons for Hope

Feedback Please!

Fort Peck Community College and American Indian Higher Education Consortium (AIHEC) Clinical Trial Project

We offered our online nutrition (healthy diet) course as part of a clinical trial in collaboration with the Fort Peck Community College (FPCC). The course was used twice as an IRB approved nutrition intervention tool. Students taking our online course through FPCC received 3 units of nutrition science credit while significantly improving their diets.
 
Modification of the course for the purposes of serving the American Indian population was funded by the American Indian Higher Education Consortium (AIHEC) with grant monies awarded by the Environmental Protection Agency (EPA) eco-Ambassador program. To find out more about the project, please follow this link and see page 10 of the 2015 AIHEC eco-Ambassador report 
 
Participation in the online nutrition (healthy diet) course resulted in significant reductions in risk factors for Type-2 diabetes during Year 2. Students who participated in the online course significantly reduced their intake of processed foods and had significantly lower fasting glucose and inorganic mercury levels compared to the students in the group who were only asked to reduce their intake of corn sweeteners. Resuts of the clinical trial are presented in a manuscript that was published by the Integrative Molecular Medicine journal in 2015. The manuscript may be downloaded free of charge at the National Institutes of Health. The link is here Blood inorganic mercury is directly associated with glucose levels in the human population and may be linked to processed food intake.
 
To see a video presentation of some of our findings of the clinical trial at Fort Peck during year 2 of the study (2013), visit the Smithsonian National Museum of the American Indian. To access the video, click on this link - Patterns of Health and Wellbeing: The Medicine of Food. 

Document
Blood inorganic mercury is directly associated with glucose levels in the human population and may be linked to processed food intake
Copyright May 2021 by Food Ingredient and Health Research Institute, PO Box 1055, Naalehu, HI, 96772
Email questions or concerns to Renee Dufault at rdufault@foodingredient.info