Amy Rumora, PhD

Individuals with metabolic disorders, including diabetes and obesity, often develop neurological complications. The most common complication is diabetic neuropathy, a morbid and disabling condition characterized by pain or loss of sensation in the limbs. There is no treatment for diabetic neuropathy and the prevalence of this complication continues to grow. The Rumora laboratory is focused on understanding the importance of dietary fat in the development of diabetic neuropathy.

We recently found that dietary saturated fatty acids (SFAs) in fried foods and red meat contribute to diabetic neuropathy development, but monounsaturated fatty acids (MUFAs) in avocados and plant based oils restore sensory nerve function thereby lessening diabetic neuropathy. We are now identifying the underlying factors that contribute to this differential regulation of nerve function by dietary fatty acids to identify therapeutic targets for diabetic neuropathy. Our major focus is on the impact of dietary SFAs and MUFAs on inflammation, mitochondrial energy production, and cellular stress in models of diabetic neuropathy. We are also beginning to evaluate the impact of these dietary fatty acids on other metabolic neurological disorders such as cognitive decline in Alzheimer’s disease.