Ciarán Forde is Principal Investigator at the Singapore Institute for Clinical Sciences (A*STAR), and leads research on sensory and ingestive behaviour at the Clinical Nutrition Research Centre. Ciarán received his PhD in Sensory Science from the Department of Nutrition at University College Cork in Ireland before working in the food industry for over ten years at GSK (UK), CSIRO (Australia) and the Nestlé Research Centre (Switzerland). At SICS, Ciarán holds a joint appointment with the Clinical Nutrition Research Centre and is an Associate Professor (Research) in the Dept. Physiology in the Yong Loo Lin School of Medicine at the National University of Singapore. Ciarán’s group focuses on the sensory and cognitive influences on energy intake and the subsequent dietary patterns that inform health. The group aims to understand the factors that influence food choice, eating behaviours and sensory factors that influence energy intake within and across meals and the development of food preferences and dietary behaviour in children, adults and elderly.
The goal of our studies is to better understand how humans learn to select and consume the foods that lead to healthy or unhealthy diets. Our research aims to understand the factors that influence food choice and energy intake in children, adults and elderly. We aim to establish meaningful links between food perception, preference, and intake behaviour and through this understand the regulation of energy intake within and across cultures and at key stages in the life-course. Our aim is to use this knowledge of food choice & intake behaviour to design interventions aimed at improving energy intake regulation and overall health and well-being.
Fogel A, Goh AT, Fries LR, Sadananthan SA, Sendhil Velan S, Michael N, Tint MT, Fortier MV, Chan MJ, Toh JY, Chong YS, Tan KH, Yap F, Shek LP, Meaney MJ, Broekman BF, Lee YS, Godfrey KM, Chong MF, Forde CG. ''A description of an 'obesogenic' eating style that promotes higher energy intake and is associated with greater adiposity in 4.5year-old children: Results from the GUSTO cohort''. Physiol Behav. 14 Feb 2017. doi: 10.1016/j.physbeh.2017.02.013.
Tey SL, Salleh NB, Henry J, Forde CG. ''Effects of aspartame-, monk fruit-, Stevia-, and sucrose-sweetened beverages on postprandial glucose, insulin and energy intake''. Int J Obes (Lond). 13 Dec 2016. doi: 10.1038/ijo.2016.225.
Labbe D, Rytz A, Brunstrom JM, Forde CG, Martin N. ''Influence of BMI and dietary restraint on self-selected portions of prepared meals in US women''. Appetite. 09 Nov 2016. S0195-6663(16):30694-8. doi: 10.1016/j.appet.2016.11.004.
Forde CG, Leong C, Chia-Ming E, McCrickerd K. ''Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods''. Food Funct. 01 Nov 2016. doi: 10.1039/C6FO01286H.
Tey SL, Chia EM, Forde CG. ''Impact of dose-response calorie reduction or supplementation of a covertly manipulated lunchtime meal on energy compensation''. Physiol Behav. 29 Jun 2016. 165:15-21. doi: 10.1016/j.physbeh.2016.06.032.
McCrickerd K, Salleh NB, Forde CG. ''Removing energy from a beverage influences later food intake more than the same energy addition''. Appetite. 26 Jun 2016. 105:549-556. doi: 10.1016/j.appet.2016.06.030.
Ferriday D, Bosworth ML, Godinot N, Martin N, Forde CG, Van Den Heuvel E, Appleton SL, Mercer Moss FJ, Rogers PJ, Brunstrom JM. ''Variation in the Oral Processing of Everyday Meals Is Associated with Fullness and Meal Size; A Potential Nudge to Reduce Energy Intake?''. Nutrients. 21 May 2016. 8(5):315. doi: 10.3390/nu8050315.
Brenner Centre for Molecular Medicine
30 Medical Drive, Singapore 117609
Copyright © 2014.
Singapore Institute for Clinical Sciences. All Rights Reserved.