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Dr Tracey Robertson

Research Fellow
+44 (0)1483 688609
34 PGM 00

My publications


Robertson T, Clifford M, Penson S, Williams P, Robertson M (2018) Postprandial glycaemic and lipaemic responses to chronic coffee consumption may be
modulated by CYP1A2 polymorphisms.,
British Journal of Nutrition 119 (7) pp. 792-800 Cambridge University Press
There is much epidemiological evidence suggesting a reduced risk of development of
type 2 diabetes (T2D) in habitual coffee drinkers, however to date there have been few longer
term interventions, directly examining the effects of coffee intake on glucose and lipid
metabolism. Previous studies may be confounded by inter-individual variation in caffeine
metabolism. Specifically, the rs762551 single nucleotide polymorphism (SNP) in the CYP1A2
gene has been demonstrated to influence caffeine metabolism, with carriers of the C allele
considered to be of a ?slow? metaboliser phenotype. This study investigated the effects of
regular coffee intake on markers of glucose and lipid metabolism in coffee-naïve individuals,
with novel analysis by rs762551 genotype. Participants were randomised to either a coffee
group (n=19) who consumed 4 cups/day instant coffee for 12 weeks or a control group (n=8)
who remained coffee/caffeine free. Venous blood samples were taken pre- and post13
intervention. Primary analysis revealed no significant differences between groups. Analysis of
the coffee group by genotype revealed several differences. Prior to coffee intake, the AC
genotype (?slow? caffeine metabolisers, n=9) displayed higher baseline glucose and non
esterified fatty acids (NEFA) than the AA genotype (?fast? caffeine metabolisers, n=10,
p were observed in the AC genotype, with the opposite result observed in the AA genotype
(p indicate there may be no one-size-fits-all recommendation with regard to coffee drinking and
T2D risk.
Antoni Rona, Robertson Tracey, Robertson Denise, Johnston Jonathan (2018) A pilot feasibility study exploring the effects of a moderate time-restricted feeding intervention on energy intake, adiposity and metabolic physiology in free-living humans., Journal of Nutritional Science. 7 e22 pp. e22-1 - e22-6 Nutrition Society:
This pilot study explored the feasibility of a moderate time-restricted feeding (TRF) intervention and its effects on adiposity and metabolism. For ten weeks, a free-living TRF group (n=9) delayed breakfast and advanced dinner by 1.5-hours each. Changes in dietary intake, adiposity and fasting biochemistry (glucose, insulin, lipids) were compared to controls (n=7) who maintained habitual feeding patterns. Thirteen participants (29±2kg/m2) completed. The average daily feeding interval was successfully reduced in the TRF group (743±32 to 517±22 mins/day (p
Robertson Tracey M., Alzaabi Abdulrahman Z., Robertson M. Denise, Fielding Barbara A (2018) Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato, Nutrients 10 (11) MDPI
Potatoes have been an affordable, staple part of the diet for many hundreds of years. Recently however, there has been a decline in consumption, perhaps influenced by erroneous reports of being an unhealthy food. This review provides an overview of the nutritional value of potatoes and examines the evidence for associations between potato consumption and non-communicable diseases. Potatoes are an important source of micronutrients, such as vitamin C, vitamin B6, potassium, folate, and iron and contribute a significant amount of fibre to the diet. However, nutrient content is affected by cooking method; boiling causes leaching of water-soluble nutrients, whereas frying can increase the resistant starch content of the cooked potato. Epidemiological studies have reported associations between potato intake and obesity, type 2 diabetes and cardiovascular disease. However, results are contradictory and confounded by lack of detail on cooking methods. Indeed, potatoes have been reported to be more satiating than other starchy carbohydrates, such as pasta and rice, which may aid weight maintenance. Future research should consider cooking methods in the study design in order to reduce confounding factors and further explore the health impact of this food.