Assistant Professor (Integrated Research Laboratory for Food and Agriculture)

GORYODA Sayuri

You might wonder, "Health in the Faculty of Agriculture?" While treatment is the domain of healthcare professionals focused on patients, disease prevention aims to avert illness and is relevant to everyone. There is a significant social demand for roles related to food and health, providing expanding opportunities for those who have studied agriculture.

The Tohoku region has a high prevalence of hypertension, which is a risk factor for serious complications such as heart disease, stroke, and cancer, making prevention an urgent priority. Although reducing salt intake is an effective measure, maintaining this practice can be quite challenging.

In our research lab, we focus on the "sodium excretion effect," which promotes the elimination of excess salt from the body through the consumption of vegetables and fruits. We conduct cultivation management of traditional crops, food processing, and component analysis. Furthermore, through human clinical trials, we validate the intake conditions that are expected to enhance the sodium excretion effect and establish practical consumption methods that are easy to maintain. We engage in social implementation research to create added value from local resources, aiming to protect the health and employment of agricultural producers, related businesses, and community members through interactions with the local community.