Ph.D., Human Nutrition, Colorado State University
PhD, MS, CNS
Cholesterol and Fatty Acid Metabolism, Omega-3 Fatty Acids, Nutrition Education in School Children, Dietary Supplements
Suk Y. Oh has conducted research in dietary fats and cholesterol metabolism in animals and human. His research focused on the effects of dietary fatty acids including omega-3 fatty acids on blood cholesterol levels and the risk of cardiovascular disease. His research uncovered individual variability in serum cholesterol levels in response to dietary cholesterol intake, namely the hyper- and hypo-responders. His research on omega-3 fatty acids resulted in developing omega-3 fatty acids rich eggs for the first time in the world. The research findings were well publicized in USA Today (5/4/89), New York Times, LA times, etc. Based on the research findings, he received 2 U.S. patents, one Canadian, and one Korean patent, respectively. He has published over 40 research articles and made numerous presentations at national and international meetings.
In 1995, he was appointed as chairperson of Nutrition, Hospitality, and Fashion at SUNY Buffalo State. When the department was reorganized into Dietetics and Nutrition, Hospitality and Tourism, and Fashion Textile Technology, he continued as chair of the Dietetics and Nutrition department.
Chair & Professor, Dietetics and Nutrition Dept., Buffalo State, SUNY
Associate Professor, Dietetics and Nutrition, University of Kansas Medical Center
Associate Professor, Nutrition and Food Science, University of Utah
Assistant Professor & Director of Nutrition Research Institute, Oregon State University, Corvallis, OR
Research Scientist, Experimental Atherosclerosis Branch, NHLBI, NIH
Major Research Accomplishments
Invention of Omega-3 Fatty Acids-Rich Eggs for the first time in the World – Received 4 Patents (2 US patents (#5,012,761, 1991; #5,415,879, 1995), 1 Canadian (#89-16619, 1/1995) and 1 Korean Patent (#611,961, 9/1996). First Report in USA TODAY 5/4/1989 and New York Times.
Oh. S.Y. and Jadhav, L.S. "Effects of dietary ether lipids (alkylglycerols) in lactating rats on immune responses in pups." Pediatric Res. 1994; 36: 1-6.
Oh, S.Y., Hsieh, C.H.T., Ryue, J.H. and Bell, D. "Egg enriched with omega-3 fatty acids as a wholesome Food." J. Applied Nutr. 1994; 46: 14-25.
Storm, H.M., Oh, S.Y., Kimler, B.F. and Norton, S. "Radioprotection of mice by dietary squalene." Lipids 1993; 28: 555-9.
Oh, S.Y., Ryue, J.H., Hsieh, C.H.T., and Bell, D. "Effects of dietary egg enriched in omega-3 fatty acids on plasma lipid levels, lipoprotein lipids and blood pressure in humans." Am. J. Clin. Nutr. 1991; 54: 689-695.
Oh, S.Y. "Free radicals and foods." Food Chatter, March 4, 1991.
NFS 102 Introduction to Nutrition
NFS 120 Diversity in American People
NFS 108 Food Culture and Civilization in the Far East
NFS 330 Integrative and Functional Nutrition
NFS 280 Introduction to Complementary and Alternative Medicine
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