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Balazs Bajka

Dr Balazs Bajka

Lecturer in Nutritional Sciences

Research interests

  • Nutrition

Biography

As a gut physiologist, my research investigates how dietary components, particularly dietary fibres can alter nutrient absorption and affect metabolic stasis. Current research has demonstrated that DF reduced lipid diffusion through intestinal mucus, which is likely to slow absorption.

I use biophysical, cell and molecular biology approaches to assess effects on digestion and mixing in the gut lumen, the influence of secreted compounds such as bile, the role of the microbiome, on mucosal function, contractility and endocrine response particularly in the small intestine. Understanding the physical and molecular mechanisms by which dietary components interact with each other, the microbiome and the host, can provide better strategies for the prevention and treatment of conditions such as obesity and type-2 diabetes.

    Research

    herogastro
    Diet & Gastrointestinal Health Research Group

    The Diet and Gastrointestinal Health Research Group aims to understand the molecular, cellular, whole person and population-level mechanisms involved in gut health and the development and treatment of gastrointestinal disease.

    bread-hero
    Innovation for Safe and Sustainable Food, Nutrition and Health

    This Research Interest Group on Innovation for Safe and Sustainable Food, Nutrition and Health provides a unique opportunity for the King’s research community to address the challenges of sustainable food development.

    pg23-pg-aq-fodocs-gut-microbiome
    Gut health and diet

    Maintaing gut health, and preventing gastrointestinal disease are important features of health and well being

    gut and metabolic health navy 1903x558
    Postprandial metabolism

    Postprandial metabolism refers to the metabolic changes that occur after a meal, following the absorption and processing of nutrients

    Nutrition 101
    Phytochemicals

    Phytochemicals are plant secondary metabolites. Currently, more than 10000 different types of phytochemicals have been identified, and many still remain unknown.

    adipose fat cells
    Fats and fatty acids

    Understanding of the role of dietary fats and fatty acids in human health is constantly evolving. Our department has a longstanding interest in the effects of manipulating dietary fat composition on cardiometabolic disease risk factors

    sustainable environment leaf plant
    Carbohydrates and biopolymers

    Biopolymers refers to natural polymers that are produces produced by cells of living organisms. Of particular interest to our group and nutritional sciences in general are carbohydrate polymers from plant sources such as starch, cell wall matrices (including non-starch polysaccharides or ‘dietary fibre’) and polyphenolics.

    MYM Food Sustainability
    Bioaccesibility & bioavailability of nutrients and bioactives

    Iron deficiency (ID) and iron-deficiency anemia (IDA) are global problems that affect more than 2 billion people accounting for 0.8 million deaths annually worldwide. Consequently, sustainable food-based approaches are being advocated to increase the intake of foods with high iron content and bioavailability.

    Protein hero
    Protein, body composition and physical function

    Protein, body composition and physical function

    News

    Bread made from cell pulse flour keeps you fuller for longer

    Bread made from a new type of whole cell pulse flour can lower blood glucose (sugar) levels and keep you fuller for longer, new research has found.

    chickpea-flour

    Features

    Spotlight on nutrition: Research into the impacts of our diets

    From beans, to berries to new types of bread, our researchers have been doing a range of work to help us better understand how you are what you eat.

    Nutrition 101

      Research

      herogastro
      Diet & Gastrointestinal Health Research Group

      The Diet and Gastrointestinal Health Research Group aims to understand the molecular, cellular, whole person and population-level mechanisms involved in gut health and the development and treatment of gastrointestinal disease.

      bread-hero
      Innovation for Safe and Sustainable Food, Nutrition and Health

      This Research Interest Group on Innovation for Safe and Sustainable Food, Nutrition and Health provides a unique opportunity for the King’s research community to address the challenges of sustainable food development.

      pg23-pg-aq-fodocs-gut-microbiome
      Gut health and diet

      Maintaing gut health, and preventing gastrointestinal disease are important features of health and well being

      gut and metabolic health navy 1903x558
      Postprandial metabolism

      Postprandial metabolism refers to the metabolic changes that occur after a meal, following the absorption and processing of nutrients

      Nutrition 101
      Phytochemicals

      Phytochemicals are plant secondary metabolites. Currently, more than 10000 different types of phytochemicals have been identified, and many still remain unknown.

      adipose fat cells
      Fats and fatty acids

      Understanding of the role of dietary fats and fatty acids in human health is constantly evolving. Our department has a longstanding interest in the effects of manipulating dietary fat composition on cardiometabolic disease risk factors

      sustainable environment leaf plant
      Carbohydrates and biopolymers

      Biopolymers refers to natural polymers that are produces produced by cells of living organisms. Of particular interest to our group and nutritional sciences in general are carbohydrate polymers from plant sources such as starch, cell wall matrices (including non-starch polysaccharides or ‘dietary fibre’) and polyphenolics.

      MYM Food Sustainability
      Bioaccesibility & bioavailability of nutrients and bioactives

      Iron deficiency (ID) and iron-deficiency anemia (IDA) are global problems that affect more than 2 billion people accounting for 0.8 million deaths annually worldwide. Consequently, sustainable food-based approaches are being advocated to increase the intake of foods with high iron content and bioavailability.

      Protein hero
      Protein, body composition and physical function

      Protein, body composition and physical function

      News

      Bread made from cell pulse flour keeps you fuller for longer

      Bread made from a new type of whole cell pulse flour can lower blood glucose (sugar) levels and keep you fuller for longer, new research has found.

      chickpea-flour

      Features

      Spotlight on nutrition: Research into the impacts of our diets

      From beans, to berries to new types of bread, our researchers have been doing a range of work to help us better understand how you are what you eat.

      Nutrition 101