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Louise W Lu

PhD 营养科学博士 & 新西兰营养学会注册营养师（注册号 82021301）。
LOLU™ Health 和 KInD™（Keto Intermittent™ Diet）项目的创始人，曾任奥克兰大学研究员及名誉学者。 在过去十年里，Louise 一直从事饮食干预、代谢健康、营养代谢以及饮食行为等方向的研究。她的工作将科学严谨性与现实应用相结合，并通过消费者可接受度与感官分析来评估营养策略及产品开发的可行性。她致力于将复杂的科学证据转化为通俗易懂且具有影响力的公共健康知识。

Tabbed Academic Profile

个人简介

Dr Louise W. Lu 是一位营养科学家，致力于为新西兰快速增长的亚裔人群预防 2 型糖尿病。她在 2016 年完成博士研究后，加入奥克兰大学人类营养研究中心 Sally Poppitt 教授团队，参与 MBIE “高价值营养”国家科研计划（PANaMAH）。2016 至 2023 年间，她协助界定 “TOFI”（外瘦内肥）表型，研究进餐时长与延长禁食对血糖调控的影响，并以命名研究者身份，与毛利产业领袖、梅西大学 FoodPilot 以及奥塔哥大学 CEDOR 合作，启动了 Vision Mātauranga 计划——“每天一条能量棒预防糖尿病”。

Louise 早期研究聚焦于碳水化合物代谢、饱腹感、适口性以及感官行为。她的博士研究结合体外淀粉消化实验与人体试验，展示稻米品种、加工方式与咀嚼模式如何影响餐后血糖反应与消费者接受度。相关成果发表三篇同行评审论文，并为面向亚洲华人消费者的产品开发提供了关键依据。

自 2022 年 6 月起，她同时担任奥克兰大学名誉学者与 LOLU Health 科学负责人，领导由营养师、营养学家与护士组成的多学科团队从事营养保健品研发。她亦主导循证的 KInD™ Programme 个性化饮食干预项目，并为独立执业者、医疗机构及功能性食品企业提供认证培训。

专业任职

澳新营养与健康食品协会（NAHFA-ANZ）科学官 —— Louise 作为协会首席科学负责人，连接学术界与产业界，推动跨塔斯曼地区的保健品与功能性食品的质量提升。

  • 产品质量与功效声明验证项目 —— 每年负责 120+ 商业产品的独立实验室检测与证据审核，确保其符合 NAHFA-ANZ 与 FSANZ/TGA 标准。
  • 成分与配方工作组主席 —— 撰写新型活性成分、清洁标签改革与可持续原料来源的前瞻白皮书，为会员企业制定研发方向。
  • 科学资料包撰写者 —— 为澳大利亚、新西兰及主要出口市场的结构-功能与健康声称申请编制同行评审科学资料。
  • 跨品牌基准评估 —— 主导 Omega-3、CoQ10、益生菌、适应原及矿物质类别的对比分析，并将研究结果转化为消费者评分卡与 B2B 采购指南。
  • 循证大师课讲师 —— 每季为营养师、自然疗法师及企业研发团队提供临床试验设计、生物标志物解读及法规策略培训。

培训师与课程开发者

Louise 将科研专长与培养行业能力建设的热情相结合，自 2014 年起开发分级学习路径，为健康行业专业人士与企业团队提供先进、循证的技能体系。

  • 整体营养教练认证（1–3 级） —— 共 150 CPD 学时，涵盖临床评估、营养基因互作、行为改变科学及文化响应式咨询。毕业学员遍布澳洲、新西兰、东南亚及中东地区。
  • 整体营养教练在职培训 —— 聚焦营养基因组与代谢生物标志物解读、整合 KInD™ 方案及多族裔人群的糖尿病前期管理。
  • 营养保健品研发大师课 —— 为健康食品企业提供关于成分佐证、临床设计与 FSANZ/TGA 合规标签的深度培训。
  • 导师发展中心 —— 六个月孵化计划，帮助新晋教练在 Louise 指导下开发真实个案项目并获得专业认证所需的作品集评审。
  • KInD™ Programme 师资负责人 —— 负责教练入职、课程更新与干预效果追踪。

辅酶Q10 & 线粒体健康

  • Louise W Lu, Jie-Hua Chen, Yi Li & Xue-Song Xiang. 2025 — in finalisation. Enhancing the Absorption and Bioavailability of Exogenous Coenzyme Q₁₀: Novel Approaches and Mechanisms. To be submitted to Metabolites (May 2025). DOI TBA

Omega-3 与脂质健康

  • Lu, L. W., Quek S. Y., Lu S. P. & Chen J. H. 2023. Potential Benefits of Omega-3 Polyunsaturated Fatty Acids (N3PUFAs) on Cardiovascular Health Associated with COVID-19: An Update for 2023. Metabolites 13(5): 630. https://doi.org/10.3390/metabo13050630

血糖控制 & 饱腹感

  • Sequeira-Bisson I. R., Lu, L. W. et al. 2024. Glycaemic Response to a Nut-Enriched Diet in Asian Chinese Adults with Normal or High Glycaemia: The Tū Ora RCT. Nutrients 16(13): 2103. 10.3390/nu16132103
  • Lim J. J., Sequeira-Bisson I. R., Yip W. C., Lu, L. W., Miles-Chan J. L. & Poppitt S. D. 2024. Intra-Pancreatic Fat Is Associated with High Circulating Glucagon and GLP-1 after Whey Protein Ingestion in Overweight Women with Impaired Fasting Glucose. Diabetes Research & Clinical Practice 207: 111084. 10.1016/j.diabres.2023.111084
  • Lim J. J., Liu Y., Lu, L. W., Sequeira I. R. & Poppitt S. D. 2023. No Evidence That Circulating GLP-1 or PYY Are Associated with Increased Satiety during Low-Energy Diet-Induced Weight Loss. Nutrients 15(10): 2399. 10.3390/nu15102399
  • Lu, L. W., Silvestre M. P., Sequeira I. R. et al. 2021. A Higher-Protein Nut-Based Snack Product Suppresses Glycaemia and Decreases Glycaemic Response to Co-Ingested Carbohydrate in an Overweight Prediabetic Asian Chinese Cohort. Journal of Nutritional Science 10: e30. 10.1017/jns.2021.20
  • Lim J. J., Lu, L. W. et al. 2022. Does a Higher-Protein Diet Promote Satiety & Weight Loss Independent of Carbohydrate Content? An 8-Week LED Intervention. Nutrients 14(3): 538. 10.3390/nu14030538
  • Lim J. J., Lu, L. W. et al. 2022. Postprandial Glycine as a Biomarker of Satiety: A Dose-Rising Randomised Control Trial of Whey Protein in Overweight Women. Appetite 169: 105871. 10.1016/j.appet.2021.105871
  • Lu, L. W. & Chen J. H. 2022. Seaweeds as Ingredients to Lower Glycemic Potency of Cereal Foods Synergistically — A Perspective. Foods 11(5): 714. 10.3390/foods11050714
  • Lu, L. W., Monro J., Lu J. & Rush E. 2018. The Effect of Cold Treatment of Parboiled Rice with Lowered Glycaemic Potency on Consumer Liking & Acceptability. Foods 7(12): 207. 10.3390/foods7120207
  • Lu, L. W., Venn B., Lu J., Monro J. & Rush E. 2017. Effect of Cold Storage & Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability & Chewed Particle Size Distribution. Nutrients 9(5): 475. 10.3390/nu9050475
  • Lu, L. W., Monro J., Lu J. & Rush E. 2016. Effect of Cold Storage, Reheating & Particle Sizes on In Vitro Glucose Release & Starch Digestibility among Five Rice Products. Journal of Rice Research 4: 171. 10.4172/2375-4338.1000171

胰脏脂肪 & 代谢风险 (TOFI)

  • Ramzan F., Sequeira-Bisson I. R., Lu, L. W. et al. 2023. Circulatory miRNAs as Correlates of Elevated Intra-Pancreatic Fat Deposition in a Mixed Ethnic Female Cohort. International Journal of Molecular Sciences 24(18): 14393. 10.3390/ijms241814393
  • Mathrani A., Lu, L. W., Sequeira-Bisson I. R. et al. 2023. Gut Microbiota Profiles in Two New Zealand Cohorts with Overweight & Prediabetes: A Tū Ora/PREVIEW Comparative Study. Frontiers in Microbiology 14: 1244179. 10.3389/fmicb.2023.1244179
  • Joblin-Mills A., Wu Z., Fraser K. et al. Lu, L. 2022. The Impact of Ethnicity & Intra-Pancreatic Fat on the Postprandial Metabolome Response to Whey Protein in Overweight Women with Prediabetes. Frontiers in Clinical Diabetes & Healthcare 3: 980856. 10.3389/fcdhc.2022.980856
  • Sequeira I. R., Yip W., Lu, L. W. et al. 2022. Exploring the Relationship between Pancreatic Fat & Insulin Secretion in Overweight or Obese Women without Type 2 Diabetes Mellitus. PLOS ONE 17(12): e0279085. 10.1371/journal.pone.0279085
  • Sequeira I. R., Yip W. C., Lu, L. W. et al. 2022. Pancreas Fat, an Early Marker of Metabolic Risk? A Magnetic Resonance Study of Chinese & Caucasian Women. Frontiers in Physiology 13: 819606. 10.3389/fphys.2022.819606
  • Wu Z. E., Fraser K., Kruger M. C., Lu, L. W. et al. 2021. Untargeted Metabolomics Reveals Plasma Metabolites Predictive of Ectopic Fat in Pancreas & Liver. International Journal of Obesity 45: 1844-1854. 10.1038/s41366-021-00854-x
  • Wu Z. E., Fraser K., Kruger M. C., Lu, L. W. et al. 2020. Metabolomic Signatures for Visceral Adiposity & Dysglycaemia in Asian Chinese & Caucasian European Adults. Nutrition & Metabolism 17: 95. 10.1186/s12986-020-00518-z
  • Sequeira I. R., Yip W., Lu, L. W. et al. 2020. Visceral Adiposity & Glucoregulatory Peptides Are Associated with Susceptibility to Type 2 Diabetes: The TOFI_Asia Study. Obesity 28(12): 2368-2378. 10.1002/oby.22994
  • Cardiorespiratory Fitness & Metabolic Risk: The TOF Asia Study. Sequeira I. R., Yip W., Lu L W et al. 2020 — in finalisation. To be submitted to Frontiers in Physiology (Dec 2020). DOI TBA

微量营养素的生物利用度 & 铁

  • Chen J. H., Wang Y., Pan J., Lu, L. W. et al. 2022. Prebiotic Oligosaccharides Enhance Iron Absorption via Modulation of Protein Expression & Gut Microbiota in Iron-Deficient Rats. Molecular Nutrition & Food Research 66(10): e2101064. 10.1002/mnfr.202101064

神经保护 & 类胡萝卜素

  • Batool Z., Chen J. H., Gao Y., Lu, L. W. et al. 2022. Natural Carotenoids as Neuroprotective Agents for Alzheimer’s Disease: An Evidence-Based Comprehensive Review. Journal of Agricultural & Food Chemistry 70(50): 15631-15646. 10.1021/acs.jafc.2c06206

饮食策略 & 限时进食

  • Chen J. H., Lu, L. W. et al. 2021. Missing Puzzle Pieces of Time-Restricted Eating as a Long-Term Weight-Loss Strategy in Overweight & Obese People. Critical Reviews in Food Science & Nutrition. 10.1080/10408398.2021.1974335

咀嚼 & 进食行为

  • White A. K., Venn B., Lu, L. W. et al. 2015. A Comparison of Chewing Rate between Overweight & Normal BMI Individuals. Physiology & Behavior 145: 8-13. 10.1016/j.physbeh.2015.03.028

人体测量 & 代谢综合征

  • Jowitt L. M., Lu, L. W. & Rush E. C. 2014. Migrant Asian Indians in New Zealand: Prediction of Metabolic Syndrome Using Body Weights & Measures. Asia Pacific Journal of Clinical Nutrition 23(3): 541-550. 10.6133/apjcn.2014.23.3.06

Compiled by Louise W. Lu, last updated 20 May 2025.

会议论文与会议成果

  • Blundell B. G. & Lu, L. W. 2015. Ethical and Professional Issues: Reflections on Course Evolution, Innovation and Student Engagement. Presented at BCS Quality SG’s INSPIRE 2015 Conference, Loughborough University, UK.
  • Blundell B. G. & Lu, L. W. 2013. Ethical and Professional Issues: Transcending the Obstacles to Student Engagement. In: Proceedings BCS INSPIRE 2013 (18th International Conference for Process Improvement, Research and Education): “Education Inspires”.

论文与学位著作

  • Lu, L. W. 2016 — PhD. Which Rice and Why? A Healthier Choice. Auckland University of Technology, New Zealand. Full text
  • Lu, L. W. 2010 — MPH. Scaled Rectangle Diagrams to Depict Associations between Risk Factors and Cardiovascular Events in Type 2 Diabetes. University of Auckland, New Zealand.

受邀报告 & 会议演讲

  • Lu, L. 2020. Investigating Higher-Protein Snack for Glycaemic Control in Asian Chinese with Increased Risk of T2D: The HVN Tū Ora Study “One Bar a Day for Diabetes Prevention (1BarDDP)”. Food, Food Production & Nutrition Theme Meeting, University of Auckland, NZ.
  • Lu, L. 2020. Investigating Higher-Protein Diets for Glycaemic Control in Asian Chinese with Increased Risk of T2D. University of Auckland School of Biological Sciences Showcase, NZ.
  • Lu, L. & Foster M. 2019. Tū Ora Project: Supporting Innovation with Science Excellence for NUKU ki te Puku™. Foodomics, High Value Nutrition, Auckland, NZ.
  • Tay A., Lu, L. W. et al. 2017. The Effect of Prolonged Overnight Fasting on Glycaemia in Type 2 Diabetes. Dietitians New Zealand National Meeting, Wellington.
  • Sequeira I., Yip W., Lu, L. W. et al. 2017. Resistance & Susceptibility to Diabetes — Characterising the “TOFI” Profile Using MRI. International Society for Magnetic Resonance in Medicine (ISMRM), Hawai’i, USA.
  • Sequeira L., Yip W., Lu, L. W. & Poppitt S. 2016. What’s on the INSIDE Matters — Exploring the “TOFI” Profile across Ethnicities. ANZOS Annual Scientific Meeting, Brisbane, Australia.
  • Lu, L. W., Rush E. & Venn B. 2016. Effect of Rice Cooking Methods on Postprandial Glycaemic Response, Satiety & Palatability. Nutrition Society of New Zealand Annual Meeting, Christchurch, NZ.
  • Lu, L. W., Rush E. & Venn B. 2016. Effect of Rice Cooking Methods on Postprandial Glycaemic Response, Satiety & Palatability. ANZOS Annual Scientific Meeting, Brisbane, Australia.
  • Lu, L. W. & Rush E. 2013. Rice Product, Preparation & Particle Size: In Vitro Effect on Glucose Release & Starch Digestion. Obesity Research & Clinical Practice 7, e82-e83. 10.1016/j.orcp.2013.12.651
  • Lu, L. W. & Rush E. 2012. Preparation Technique & Rice Variety: Modelling the Effect on Long-Term Fasting Blood Glucose. Obesity Research & Clinical Practice 6: 89.

新论文

  • Lu, L. & Milan A. 2020 May 08. Stevia Not Simple Sweet Answer. Otago Daily Times.
  • Lu, L. W. & Rush E. 2011. Brown Rice May Help to Control Blood Sugar. The Asian Network Incorporated, p. 1.

重点亮点

Human Nutrition Unit, Auckland
在 HNU 的快乐科研时光（2016–2022）
作为奥克兰大学人类营养研究中心的研究员，生活不仅仅是表格、数据与临床试验，还充满了团队脑暴、无数杯咖啡，以及关于“哪些零食算健康碳水”的热烈争论。和这群超棒的同事一起，让科研更像一场冒险！
Nutraceutical Companies Team
全球营养保健品考察之旅（2018）
2018 年，我随 MBIE 代表团访问了世界多地最具创新力的保健品实验室与企业。一路试吃各种“未来营养品”、交流研究心得，也一起吐槽那些“看起来健康但不太好吃”的创新产品，笑声不断！
Beijing NZ Embassy 2018
北京新西兰大使馆：营养 × 外交（2018）
我们造访新西兰驻北京大使馆的行程，迅速从正式交流变成关于营养、奇特的“新西兰食物”、以及跨文化合作灵感的大型聊天会。事实证明，幽默感和咖啡才是最好的外交工具！
Singapore Science Collaboration 2019
新加坡：科学 × 美食 × 外交（2019）
2019 年 5 月，我随 Jacinda Ardern 总理团队前往新加坡。除了见证历史，我们也在叻沙、咖椰吐司和无数杯 kopi 中建立科研合作。那是一场最轻松、最美味的科学外交，这才是交流应有的样子！
……更多有趣又充满科学味道的冒险，仍在继续！

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