I have always had a passion for food. When I was a kid, I basically lived in the kitchen with my grandmother (Mamawl), a self made homemaker, who taught me how to cook, process and preserve a wide variety of foods. Each year we would enter the open division at county fair; we won the overall championship 5 out of the 6 years we entered, capturing over 250 blue ribbons. Mamawl’s homemade pie crust, divinity candy, and sweet pickles never received anything less than a blue ribbon. My secret self-made sour cream coffee cake recipe followed similar suit, not only winning the blue ribbon prize each year, but also back-to-back purple grand champion ribbons at both the county and state fairs. I used to tease Mamawl that my coffee cake was the only thing that could beat her homemade pie crust. Some things in life are just too good to totally eliminate from one’s diet!
When I graduated high school and began to attend the University of Kentucky, I almost instantaneously fell in love with the field of food science and the technology used to create a safer, healthy and more nutritious food supply in a world with a fast growing population and diminishing natural resources. I became particularly interested in the functional properties of foods, how different foods affect human health, and how specific diet patterns can be used to prevent the onset of chronic disease. I spent the next few years focusing my doctorate research on the health-promoting properties of a group of compounds known as “anthocyanins,” the orange-red to blue violet colors in many fruits and vegetables. I still try to eat a bowl of dark colored berries daily.
Today, I’ve focused much of my professional career on nutrition and lifestyle changes for preventing disease. I’ve worked in academic, company, and not-for-profit sectors of the food industry, and currently own my own scientific consulting firm, which I use to continue my research passion, conduct scientific reviews, author books, and communicate the importance of nutrition, food safety, and food technology via this blog.
* My 3rd textbook “Dietary Supplements in Health Promotion” is scheduled to be published in 2014.
Wallace TC, Fulgoni VL III. Examination of Multivitamin/Mineral Intakes in the United States, 2007-2010. J Am Coll Nutr. 2014; 33(2):94-102. (click here)
Wallace TC, Fulgoni VL III, Reider C. Calcium and vitamin D disparities are related to gender, age, race, household income level, and weight classification but not vegetarian status in the United States: analysis of the NHANES 2001–2008 dataset. J Am Coll Nutr. 2013;32(5):321-330. (click here)
Wallace TC, MacKay D, Ritz BW, McBurney M, Shao A, Miller J, Brooks J, Hendricks L. An industry perspective: dietary supplements and mortality rates in older women. J Diet Suppl. 2013;10(2):85-92. (click here)
Wallace TC. Dietary reference intakes and nutrition labeling: updating the daily values for vitamins and minerals. J Am Coll Nutr. 2012;31(4):233-238. (click here)
Heaney RP, Kopecky S, Maki KC, Hathcock J, MacKay D, Wallace TC. A review of calcium supplements and cardiovascular disease risk. Adv Nutr. 2012;3(6):763–771. (click here)
Wallace TC, MacKay D. The safety of probiotics: considerations following the 2011 U.S. Agency for Health Research and Quality Report. J Nutr. 2011;141(11):1923–1924. (click here)
Wallace TC, Guarner F, Madsen K, Cabana MD, Gibson G, Hentges E, Sanders ME. Human gut microbiota and its relationship to health and disease. Nutr Rev. 2011;69(7):392–403. (click here)
Wallace TC. Anthocyanins in cardiovascular disease. Adv Nutr. 2011;2(1):1–7. (click here)
Wallace TC, Giusti MM. Selective removal of violet color in flavanol-rich cocoa extracts. J Food Sci. 2011;76(7):C1010–C1017. (click here)
Wallace TC, Giusti MM. Extraction and normal phase HPLC-fluorescence-electrospray MS characterization and quantification of procyanidins in cranberry extracts. J Food Sci. 2010;755(8):C690–C696. (click here)
Wallace TC, Giusti MM. Evaluation of parameters that affect the 4-dimethylaminocinnamaldehyde assay for flavanols and proanthocyanidins. J Food Sci. 2010;75(7):C619–C625. (click here)
He J, Wallace TC, Keatley K, Failla ML, Giusti MM. Stability of black raspberry anthocyanins in the digestive tract lumen and transport efficiency into gastric and small intestinal tissues in the rat. J Agric Food Chem. 2008;57(8):3141–3148. (click here)
Wallace TC, Giusti MM. Determination of color, pigment, and phenolic stability in yogurt systems colored with non-acylated anthocyanins from Berberis boliviana L. as compared to other natural / synthetic colorants. J Food Sci. 2008;73(4):C241–C248. (click here)