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Professor Tom A B Sanders, Bsc PhD DSc RPHNutr

Professor of Nutrition and Dietetics
Head of Nutritional Sciences Research Division

Tom Sanders graduated in nutrition from Queen Elizabeth College (University of London) and then worked for UNICEF in Indonesia for two years. On return to the UK he undertook research on the lipid metabolism in vegans and omnivores and was the first to show that the human capacity to make docosahexaenoic acid from linolenic acid was limited, for which he was awarded a PhD. In 1977, he joined Queen Elizabeth College as a Rank Prize Funds Research Fellow to continue research on the balance of n-6/n-3 fatty acids and the effect of long-chain n-3 fatty acids on lipid metabolism and risk of cardiovascular disease. This research was among the first to demonstrate effects of long-chain fatty acids on haemostatic function and lipid metabolism and to elucidate mechanisms of the triglyceride lowering effect of long-chain n-3 fatty acids. In 1982, he was appointed to a lectureship in nutrition at Queen Elizabeth College and subsequently at King's College London following their merger in 1986. He was promoted to Reader in Nutrition in 1991 and was appointed to the established Chair of Nutrition & Dietetics at King's College in 1994. He served as Head of Department in 1995-2000 and is currently Head of the Nutritional Sciences Research Division. Professor Sanders was awarded a DSc by the University of London in 1996 in recognition of his contributions made to understanding the dietary requirements for n-3 polyunsaturated fatty acids and the health effects of vegetarian diets. He has published over 280 papers and articles and four books, the most recent being the Molecular Basis of Human Nutrition with Peter Emery.

The main focus of his current research is the influence of diet especially fat intake on lipid metabolism in relation to cardiovascular health and risk of colorectal cancer. He also has a broad interest in food safety and nutrition policy. He has supervised over 15 doctoral theses. His research group has recently completed a large intervention trial on the impact of altering the ratio of n-6/n-3 fatty acids on cardiovascular risk factors in middle-aged and elderly subjects (the OPTILIP trial). They have also conducted a large number of studies on the postprandial effects of lipids on procoagulant and fibrinolytic activities and endothelial function. Newly funded projects are focusing on the influence of dietary modification on metabolic syndrome and the effects of fruit and vegetable on vascular function. He is currently a member of the UK Scientific Advisory Panel of the Joint Health Claims Initiative, chair of the Association of Professors of Human Nutrition, an elected member of Council King's College London, a scientific governor of the British Nutrition Foundation and honorary Nutritional Director of the charity HEART UK. He has served on several national and international committees including the FAO/WHO Joint Consultation of the Role of Oils and Fats in Human Nutrition and served for seven years as a member of the UK Advisory Committee for Novels Foods and Processes.

Professor Sanders is a regular broadcaster on radio and television and contributor to national newspapers on matters concerned with food and health. He has published several popular books: The Vegetarian's Healthy Diet Book with Colin Spencer, The Food Revolution with Peter Bazalgette and edited Foods that Harm, Foods that Heal published by Reader's Digest.