Dr. Brian Lindshield

The cost to nutrient content ratio of food aid products.

• Food and Nutrition Bulletin
• June 2019

• It describes a method to compare different food aid products, produced from different countries, and provides guidance on how to consider the nutrients they provide and their cost in making decisio...

Cystatin SN, a protein in saliva, binds to phytic acid

• Current Developments in Nutrition
• April 2019

• We identify that the cystatin SN is protein found in saliva that binds to phytic acid.

Sorghum food aid porridge results in similar outcomes in preschool Tanzanian children

• Current Developments in Nutrition
• April 2019

• A study that provided sorghum-cowpea, sorghum-soy, and corn soy food aid porridges to Tanzanian children found them to be equally effective in improving vitamin A and iron outcomes.

Sorghum-based food aid porridges are efficacious in Broiler Chickens

• Current Developments in Nutrition
• December 2018

• In the broiler chicken model, nearly all sorghum and corn-based food aid porridges results in improved outcomes compared to a current food aid porridge used corn-soy blend plus (CSB+).

Vitamin A and iron are bioavailable in sorghum-based food aid

• Current Developments in Nutrition
• May 2018

• In a cell model, we found that iron and vitamin A concentrations after treatment with sorghum-based food aid porridges were comparable to the more traditional corn-soy food aid porridges.

Tannin supplementation does not affect iron absorption

• Current Developments in Nutrition
• September 2017

• Participants given 3 different doses of tannins we did not find an impact on iron absorption. They also did not negatively impact indicators of iron status.

Proteins in saliva may bind to and prevent tannins from binding to iron

• Nutrition & Metabolism
• July 2017

• A literature review to determine whether there is evidence to support proteins in saliva binding to tannings and thereby preventing them from binding iron.

The design of a MFFAPP food aid study

• Current Developments in Nutrition
• April 2017

• This manuscript describes the protocol for a study in Tanzania designed to determine whether food aid porridges made using sorghum and cowpea, rather than traditional corn and soy, are equally bene...

A review that examines the impact of tannin consumption on iron absorption and outcomes

• Current Developments in Nutrition
• January 2017

Sorghum- and cowpea-based food aid is equivalent to corn- and soy-based food aid.

• Journal of Nutritional Science
• January 2017

• Corn and soy porridges are commonly used for food aid. Sorghum and cowpeas have been suggested as alternatives to produce these porridges because they are drought tolerant, can be grown in many loc...

Little evidence to support costly addition of animal source foods to FBFs

• Nutrients
• September 2014

• This review set out to determine whether there was evidence to support the addition of animal source foods, primarily because of their higher quality protein, to food aid porridges. We found little...

Sorghum in Extruded Products Developed for Gluten-free and Food Aid Applications

• January 2019

• Part of this chapter describes some of our work producing extruded food aid porridges.