Nancy Ames

Nancy Ames is a Canadian scientist with Agriculture and Agri-Food Canada known for her research on the nutrition and quality of cereals and pulses. She works closely with plant scientists to maximize the health benefits of new varieties and ensure that these benefits are maintained when the crops are harvested and processed. Ames also works with food processors to develop new food processing techniques and new ways to evaluate them. She has invented new food products and holds two patents. She was the scientific lead that lead to the health claim “Barley beta-glucan soluble fibre and reduction of blood cholesterol, a risk factor for cardiovascular disease” which was approved by Health Canada in 2012. She has been instrumental in promoting the health benefits of cereal grains in Canada. Her research has shown that modern wheat varieties have a similar nutritional composition to wheat grown in Canada 150 years ago.

Ames research focuses on the bioactive components in cereal grains (barley, oat, wheat, and others) and pulses and their impact on human health. In 2007, she initiated a similar approach in Canada with hopes of transforming barley into a mainstream food product in addition to its use as animal feed and in making beer and ale. During this process, she also identified and completed supplementary research to support this claim.

Ames has contributed significantly in the area of food product development. Her early research resulted in two food product patents: Processed barley food products (Publication number: 20050025867, filed July 2004) and Production of tortillas made from waxy barley cultivars (Publication number: 20020018835, filed May 2001) She also developed “instant barley,” a popcorn-like product that is “ready in five minutes,” and contributed recipes and ideas to several cookbooks and hosted various public events to increase the use of barley in main courses, salads and desserts.

Ames has worked with various organizations to actively promote grains as part of a healthy diet. She has been invited as a guest speaker at many scientific and public events as a scientific authority on the health properties of grains and pulses. As part of this promotion, she also helped organize the “World’s Biggest Bowl of Oatmeal,

Ames research recently discovered that barley is beneficial for the gut microbiome. Barley beta-glucan can act as a prebiotic by modulating the composition of the microbiota in the gut, which can improve overall metabolic health in humans. This barley cholesterol clinical trial was also the first to show that human genetic background impacts physiological response to barley consumption, contributing novel findings to the field of nutrigenomics. These ground breaking discoveries along with her continued exploration of health benefits of cereal grains and pulses such as improved glycemic response will advance the level of academia's knowledge of Canadian grain and pulse nutrition.

Ames is actively involved in the Verna J. Kirkness Science and Engineering Education Program which brings Indigenous Grade 11 students from Winnipeg, rural and northern Manitoba, British Columbia, and New Brunswick to the University of Manitoba campus to experience first-hand the joy of scientific research. Students representing First Nations, Métis and Inuit communities come to campus to be mentored by more than 100 professors, postdoctoral fellows, graduate and undergraduate students, and research technicians.

Ames has authored and co-authored over 85 peer-reviewed publications, numerous abstracts and several book chapters. 2010 AAFC Instant Award for achieving the Guinness world record for the biggest bowl of oatmeal, and the success of the 2010 CIFST-AAFC Conference and AAFC Food Network Meeting. 2008 American Association of Cereal Chemists International Accuracy Award for Dietary Fiber Analysis. 2008 American Association of Cereal Chemists International Certificate of Proficiency for Dietary Fiber Analysis. 2007-2008 Biotech Challenge Mentor of the Year-Distinction, Aventis Biotech Challenge CANADA