Yoghurts, cheeses, kefirs, crème fraiche: are there any benefits seen in MetS

Links to the local STEAM Groups + Social Media Link Tree

A friendly Science focused group entertaining the local community with the fascinating world of science – events from hands on workshops to engaging talks. Everyone welcome!

Our monthly meetups are held upstairs at Zero Degrees (9 Bridge St, Reading RG1 2LR) from 7pm.

So please do come along, grab a beer/food at the downstairs bar (the mango beer and wood fired pizza are epic) and enjoy a relaxed evening of talks + networking + beers.

7:00pm Arrivals
7:30pm Welcome and Introductions
7:35pm Yoghurts, cheeses, kefirs, crème fraiche: are there any benefits seen in Metabolic Syndrome (Charlotte Weston – University of Reading)
8:20pm Comfort Break
8:30pm Q&A
9:00pm Networking
9:30pm End

Yoghurts, cheeses, kefirs, crème fraiche: are there any benefits seen in Metabolic Syndrome (Charlotte Weston – University of Reading)

Yoghurt, kefir, cheese, crème fraîche… are these everyday foods doing more for us than just simply tasting good? My talk explores whether fermented dairy products could play a role in metabolic health, particularly in people with metabolic risk factors such as increased waist circumference, high blood pressure, adverse cholesterol profiles, or pre-diabetes. We’ll examine current evidence linking fermented dairy foods to changes in the gut microbiome, inflammation, cognition, and mood, and ask a simple question: can these foods make an impactful difference to health outcomes? Expect a tour through current research, emerging theories, and findings from recent studies, alongside discussion of the challenges and gaps that remain in this rapidly evolving field. I’ll also share my own research ideas and future study plans aimed at addressing some of these unanswered questions, including opportunities to get involved in ongoing and future research. See you there!

Hi all! My name is Charlotte Weston, and I am a PhD student at the University of Reading, in my first year! I work as part of the Nutrition, Cognition and Mental Health Lab in the School of Psychology and Clinical Language Sciences, as well as the Centre for Integrative Neuroscience and Neurodynamics. My research focuses on the gut microbiome and fermented dairy products, and the effects this has on cognition and mood, specifically in metabolic clinical populations!

If you would like to get involved and support your local Science community please get in touch – email: scienceinreading [at] gmail.com or twitter: Science in Reading (@Science_Reading)

Speaking slot availability can be found via the website.

We meet 1st Tuesday of the month. Format is gathering from 7.00pm with talks commencing at 7.30pm. Talks timings are completely flexible but generally 40-60mins + Q&A with a ~20mins break to encourage social networking.

Contact’s: email: scienceinreading [at] gmail.com or twitter: Science in Reading (@Science_Reading)