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Dr Katie Lane

Dr Katie Lane

Telephone: 0151 231 5204

ORCID

Biography

My specialism is food solutions for nutrition problems with a focus on vegetarian omega-3 fatty acids. I completed my PhD which centred on the invention of vegetarian omega-3 nanoemulsion enriched functional foods in 2013. As part of my PhD I have a product patent entitled 'Nanoemulsions, methods of forming the same and uses thereof.'

I enjoy leading and being a part of collaborative research projects. I have successfully secured two funded projects totalling £47000 through LJMU’s internal Faculty Research & Enterprise Excellence (FREE) fund. This funding has already enabled the publication of a systematic literature review, several conference abstracts and a further publication of an empirical study to evaluate the oxidative stability of omega-3 nanoemulsions using novel methods. I have also formed part of external funding applications as Principle Investigator and Co-Investigator.

I am committed to developing and nurturing talented students and am involved in several PhD research projects. I am Director of Studies for the Triple Tea Trial, a PhD study to evaluate the effectiveness of green tea consumption to improve cardiometabolic risk in population groups at risk of type 2 diabetes mellitus. We are in the process of recruiting for a randomised controlled trial to evaluate the effect of green tea consumption using various metabolomic measurements.

I am also a member of the research team for the CALIBER (Carbohydrates, lipids and biomarkers of traditional and emerging cardiometabolic risk factors) study, which has three PhD students attached to it. CALIBER aims to find out more about the effects of consuming either a high-carbohydrate or a low-carbohydrate diet on known and potential risk factors for heart disease and type 2 diabetes mellitus.

I am working closely with some of our current Public Health Nutrition MSc students to conduct the pattern analysis of vegan eating (PAVE study). This project aims to identify patterns of vegan dietary adaptation, so how vegans remove all animal products from their diet and to evaluate the nutritional efficacy of the identified patterns.

My teaching interests focus on all aspects of food science and nutrition including the development of novel functional foods through new product development to improve nutritional status. I am also interested in public health nutrition and how diet influences the health of different groups within the wider population. I am the programme leader for our MSc Public Health Nutrition programme, which is fully accredited by the Association for Nutrition (AfN).

Degrees

2016, Liverpool John Moores University, United Kingdom, Post Graduate Certificate in Learning and Teaching in Higher Education
2013, Manchester Metropolitan University, United Kingdom, PhD
2010, Manchester Metropolitan University, United Kingdom, BSc (Hons) Food and Nutrition

Academic appointments

Senior Lecturer, School of Education Health and Community, Liverpool John Moores University, 2013 - present
Associate Lecturer, Hollings Faculty of Food, Nutrition and Hospitality, Manchester Metropolitan University, 2010 - 2013

Postgraduate training

Post Graduate Certificate of Learning and Teaching in Higher Education, United Kingdom, Liverpool John Moores University, ? - present

Publications

Highlighted publications

Lane KE, Derbyshire E, Weili L, Brennan C. Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature Critical reviews of food science and nutrition, 54 :572-579 DOI Author Url

Conference publication

Harrison T, McCullough D, Lane K, Boddy L, Stewart C, Enright KJ, Amirabdollahian, F, Schmidt M, Davies I. 2018. Dietary carbohydrate intake, visceral adipose tissue and associated markers of cardiometabolic risk. The Nutrition society Conference, 10 - 12 July DOI Author Url

McCullough D, Harrison T, Lane K, Boddy L, Stewart C, Enright KJ, Amirabdollahian F, Schmidt M, Davies I. 2018. The association between dietary macronutrient intake and fibrogen growth factor 21 in a sample of White UK adults with elevated cardiometabolic risk markers The Nutrition society Conference, 10th-12th July DOI Author Url

Lane KE. 2017. Lipid oxidation within vegetarian long chain omega-3 polyunsaturated fatty acid oil nanoemulsions suitable for food fortification Proceedings of the Nutrition Society, What governs what we eat OCE3 :E101-E101 Publisher Url

Harrison T, Lane KE, Boddy LM, Amirabdollahian F, Davies IG. 2017. Macronutrient intake and prevalence of markers of metabolic syndrome in white UK adult males in the National Diet and Nutrition Survey Rolling Programme 2008-2014 PROCEEDINGS OF THE NUTRITION SOCIETY, 76 :E198-E198 DOI Author Url

Lane KE, Zhou Q, Robinson S, Li W. 2017. Lipid oxidation within vegetarian long chain omega-3 polyunsaturated fatty acid oil nanoemulsions suitable for food fortification PROCEEDINGS OF THE NUTRITION SOCIETY, 76 :E101-E101 DOI Author Url

Lane KE. 2016. The oxidation stability of a vegetarian omega-3 oil in water nanoemulsion with enhanced bioavailability Proceedings of the Nutrition Society, Nutrition Society, Summer meeting 75 :E96-E96 DOI Author Url

Lane KE, Derbyshire E. Nanoemulsion of high DHA vegetarian algal oil enhances DHA bioavailability – a randomised crossover trial Changing Dietary Behaviour: Physiology Through to Practice, Irish Section Nutrition Society Meeting 73 :E87-E87 DOI Author Url Public Url

Lane KE. Targeting the vegetarian market with an omega-3 enriched yogurt – but is it acceptable from a sensory perspective? Proceedings of the Nutrition Society, Scottish Section Meeting, 26–27 March 2012, Future food and health 71 :E6-E6 Public Url

Lane KE, Derbyshire E. Functional foods enriched with an omega-3 nanoemulsion – potential to improve the long-term health of vegetarians? Proceedings of the Nutrition Society, Summer Meeting, 15–18 July 2013, Nutrition and healthy ageing 72 :E239-E239 Public Url

Lane KE. Nanoemulsion of vegetarian omega-3 fatty acids may enhance bioavailability – a preliminary trial Proceedings of the Nutrition Society, Scottish Section Meeting, 18–19 March 2013, Polyunsaturated fatty acid mediators: implications for human health 72 :E98-E98 Public Url

Lane KE. Sensory evaluation of a yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability Proceedings of the Nutrition Society, Scottish Section Meeting, 18–19 March 2013, Polyunsaturated fatty acid mediators: implications for human health 72 :E99-E99 Public Url

Lane KE. Vegetarians and omega-3 fatty acids: a review of the options International Conference on Food Safety, Quality and Nutrition Public Url

Lane KE. Product shelf life evaluation of an enriched yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability Nutrition Society Irish Section Meeting 2015 DOI Author Url Public Url

Lane KE. Habitual dietary omega-3 intakes of UK ethnic minority groups - A pilot systematic review Nutrition Society Irish Section Meeting 2015 DOI Author Url

Harrison T, Lane K, Boddy L, Amirabdollahian F, Davies I. Macronutrient intake and prevalence of markers of metabolic syndrome in white UK adult males in the National Diet and Nutrition Survey Rolling Programme 2008–2014 Proceedings of the Nutrition Society, Summer Meeting, 10–12 July 2017, Improving Nutrition in Metropolitan Areas OCE4 :E198-E198

Bush L, Stevenson L, Lane KE. Systematic review to evaluate the oxidative stability of omega-3 nanoemulsion systems suitable for functional food enrichment Proceedings of the Nutrition Society, Irish Section Conference 2018: Targeted approaches to tackling current nutritional issues DOI Author Url

Lane KE, Bush L. Restricted diets - are they nutritionally adequate? Proceedings of the Nutrition Society, The Nutrition society Conference, 10th-12th July OCE4 :E226-E226 DOI Author Url Publisher Url

McCullough D, Harrison T, Lane K, Boddy L, Stewart C, Enright KJ, Amirabdollahian F, Schmidt M, Davies I. The effect of dietary carbohydrate manipulation on low-density lipoprotein-cholesterol and its associated cardiometabolic risk The Nutrition society Conference, 4th-5th December 2018 DOI Author Url

Poster

Richardson LD, Cronin CJ, Lane KE, Davies IG. 2018. Women's lived experience of fatness. 'My body is not public property!' 6th International Weight Stigma Conference, Leeds Beckett University

Journal article

Bush LA, Stevenson L, Lane KE. 2017. The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature Critical Reviews in Food Science and Nutrition, DOI Author Url Publisher Url Public Url

Lane KE, Li W, Smith CJ, Derbyshire EJ. 2016. The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products Journal of Functional Foods, 23 :306-314 DOI Author Url Publisher Url Public Url

Lane KE, Li W, Smith C, Derbyshire E. 2014. The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle International Journal of Food Science and Technology, 49 :1264-1271 DOI Author Url Public Url

Lane KE. 2014. Omega-3 fatty acids – a review of existing and innovative delivery methods Critical Reviews in Food Science and Nutrition, DOI Author Url Public Url

Lane KE. 2013. A systematic review of omega-3 enriched foods and health British Food Journal, 116 :165-179 DOI Publisher Url Public Url

Lane KE, Derbyshire E, Weili L, Brennan C. Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature Critical reviews of food science and nutrition, 54 :572-579 DOI Author Url

Lane K, Zhou Q, Robinson S, Li W. The composition and oxidative stability of vegetarian omega-3 algal oil nanoemulsions suitable for functional food enrichment Journal of the Science of Food and Agriculture, DOI Author Url

Thesis/Dissertation

Lane KE. 2013. The oxidation, bioavailability and integration of vegetarian omega-3 oil nanoemulsions in functional foods

Patent

Lane KE. Nanoemulsions, methods of forming the same and uses thereof

Project

Engagement & Impact

External committees:

PG Certificate in Advances in Packaging for the Food & Beverage Industry steering group, University of Chester, External Advisor. 2016

Research Grants Awarded:

Liverpool John Moores University Faculty Research and Enterprise Excellence Fund, The effect of ultrasound processing on lipid oxidation within vegetarian long chain omega-3 polyunsaturated fatty acid (LC3PUFA) oil nanoemulsions, Dr Leo Stevenson, Dr Ian Davies, Grant value (£): 22000.00, Duration of research project: 6. 2016

External collaboration:

University of Chester, Weili Li. 2016

Membership of professional bodies:

Institute of Food Science and Technology, IFST. 2015

Member, Nutrition Society.

Registered Nutritionist - Public Health Nutrition, Association for Nutrition.

Award:

Student competition for the Nutrition Society Scottish Conference at Edinburgh for a poster entitled 'Nanoemulsion of vegetarian omega-3 fatty acids may enhance bioavailability – a preliminary trial’, The Nutrition Society Scottish Section, http://journals.cambridge.org/download.php?file=/PNS/PNS72_OCE2/S0029665113001092a.pdf&code=fe0b9d5cfc564c3e9ea5e022a6df2e32. 2013

The Cery Drinkwater award, Manchester Metropolitan University. 2010

Other Professional Activity:

Applicant for the Federation of European Nutrition Studies Food Based Dietary Guidelines Working Party. February 2018.

External examiner for the University of Suffolk for the undergraduate BSc Nutrition and Human Health programme..

PhD project supervision entitled: Triple-Tea (Tea Time Trial) Flavonoid rich tea to improve cardiometabolic health and enhance the effects of training in pre-diabetics.

Research Grant Application for funding, the alpro Foundation entitled 'Pattern Analysis of Vegan Eating - The PAVE study' worth 100,000 Euros..