Genetics vs Food: Are we truly what we eat?

What’s more harmful: fat or sugar? Should I drink a glass of red wine every day, or abstain from alcohol altogether? We spend a lot of time worrying about how our dietary choices are impacting our health. In fact, hardly a day goes by where we’re not hearing about how the “latest studies” suggest that we make immediate dietary changes. But some experts suggest that our genetic predisposition for disease is actually the most significant factor in our overall health. So how vigilant do we really need to be about our diet? This panel discussion focuses on the deeply connected relationship between food, genetics and health.


Rickey Yada, BSc(Agri)’77, MSc’80, PhD’84 – Dean and Professor, Faculty of Land and Food Systems, UBC


Dr. Susanne Clee, PhD’01 – Assistant Professor, Department of Cellular and Physiological Sciences, UBC
Desiree Nielsen, BSc(FoodNutri)’06 – Registered Dietitian and Owner, Desiree Nielsen Nutrition Consulting
Brad Popovich – Chief Scientific Officer, Genome BC
Yves Potvin – Founder and President, Gardein

This discussion was recorded April 29, 2015, at the York Theatre in Vancouver.