- Research Program Mentor
PhD candidate at Stanford University
Exercise Physiology/Physical Activity and Nutrition; Public Health and Medicine; Neuroscience
BioHi! My name is Aubrey, and I'm very interested in physical activity, nutrition, and public health. I just completed my master's degree at Stanford University in Community Health and Prevention Research, and I wrote my thesis on the effects of 3 different diets (animal meat vs. Impossible Burger/meat alternatives vs. vegan diets) on athletic performance. I've spent a summer working in an exercise physiology lab, and I'm now working at Stanford on my PhD in Epidemiology. I now am looking at the cardiovascular and "multi-omic" changes (i.e. changes in molecules such as RNA, proteins, metabolites, and lipids) after 12 weeks of high-intensity interval training vs. endurance training. I completed my undergraduate degree in Neuroscience, so I also have experience with this, as well as with the completion of basic pre-med requirements in biology and STEM. My interests in public health and physical activity originates from my own passion for running! I am a long distance runner and competed throughout high school and college. I love cross country and compete in 5K and 10K on the track. Other hobbies include cooking, hiking, and exploring outside! :)
The effect of plant-based diets on athletic performance
Plant-based diets ("vegetarian" or "vegan") are growing in popularity and have been adopted by an increasing number of elite athletes. Plant-based diets often contain more fiber and carbohydrates, but potentially less protein than traditional omnivorous diets. How does this impact athletic performance (i.e. strength or endurance), and how does this compare to diets containing animal meat or other dietary patterns?
Nutrition and Cardiovascular Health
Although genetic factors influence many health outcomes, cardiovascular disease (CVD) and other chronic diseases are largely "preventable" and can be managed with proper diet and physical activity that we can control. Animal meat and processed foods have been linked to higher risks for chronic diseases like CVD. What are the ideal dietary patterns, if any, that can help mitigate disease?