School of Sport, Exercise and Health Sciences

Staff

Dr Oonagh Markey BSc, PhD, RNutr

Photo of Dr Oonagh Markey

Vice-Chancellor's Research Fellow

Oonagh graduated with a BSc (Hons) in Sport and Exercise Sciences from the University of Limerick, Ireland in 2007.  She was awarded her PhD in Nutrition and Physiology from the same university in 2012. Shortly after completion of her PhD, Oonagh was appointed as a Post-doctoral Research Fellow at the University of Reading’s Hugh Sinclair Unit of Human Nutrition (2012-2016). She is a Registered Nutritionist (Nutrition Science).

Oonagh joined the School of Sport, Exercise and Health Sciences as a Vice Chancellor’s Research Fellow in October 2016.

Oonagh’s research focuses mainly on the impact of dietary components on biomarkers of cardiometabolic risk including postprandial lipid metabolism, inflammation and vascular function. She has recently developed an independent line of research which is focussing on the impact of diet-induced inflammatory responses in white adipose tissue. Her research also recognises consumer acceptance as an integral part of the ability of new products to drive healthier and sustainable eating behaviours.

Selected Recent Funding

  • 2018 Society for Endocrinology Early Career Research Grant: http://www.endocrinology.org
  • 2018 British Nutrition Foundation Drummond Pump Priming Award
  • 2018 Medical Research Council ‘Confidence in Global Nutrition and Health Research’ Pump Priming Award (PI: Prof Paula Griffiths): Co-I

Learned Societies and Professional Affiliations

  • 2017 – Present    Society for Endocrinology (Endocrine Ambassador 2018- )
  • 2017 – Present    The Physiological Society
  • 2015 – Present    International Society for the Study of Fatty Acids and Lipids
  • 2014 – Present    NCD Risk Factor Collaboration
  • 2014 – Present    European Nutrition Leadership Platform Alumni Member
  • 2014 – Present    American Society for Nutrition
  • 2014 – Present    Association for Nutrition: Registered Nutritionist (Nutrition Science)
  • 2007 – Present    The Nutrition Society

Journal Referee

  • The Nutrition Society
  • British Journal of Nutrition
  • Frontiers in Nutrition
  • Journal of Nutrition
  • Nutrients
  • Nutrition Reviews
  • Rapid Communications in Mass Spectrometry
  • Scientific Reports
  • Hulston CJ, Woods R, Dewhurst-Trigg R, Parry S, Gagnon S, Baker L, James L, Markey O, Martin N, Ferguson R, van Hall lG (2018) Resistance exercise stimulates mixed muscle protein synthesis in lean and obese young adults. Physiological Reports 6: e13799.
  • Markey O, Vasilopoulou D, Kliem KE, Koulman A, Fagan CC, Summerhill K, Wang LY, Grandison AS, Humphries DJ, Todd S, Jackson KJ, Givens DI, Lovegrove JA (2017) Plasma phospholipid fatty acid profile confirms compliance to a novel saturated fat-reduced, monounsaturated fat-enriched dairy product intervention in adults at moderate cardiovascular risk: a randomized controlled trial. Nutrition Journal 16: 33.
  • Markey O, Souroullas K, Fagan CC, Kliem KE, Vasilopoulou D, Jackson KG, Humphries DJ, Grandison AS, Givens DI, Lovegrove JA, Methven L (2017) Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content. Journal of Dairy Science 100: 7953-7966.
  • Mertens E, Markey O, Geleijnse JM, Lovegrove JA, Givens DI (2018) Adherence to a healthy diet in relation to cardiovascular incidence and risk markers: Evidence from the Caerphilly Prospective Study. European Journal of Nutrition 57: 1245-1258.
  • Markey O, Le Jeune J and Lovegrove JA (2016) Energy compensation following consumption of sugar-reduced products: a randomized controlled trial. European Journal of Nutrition 55: 2137-2149.
  • NCD Risk Factor Collaboration (2016) Trends in adult body-mass index in 200 countries from 1975 to 2014: a pooled analysis of 1698 population-based measurement studies with 19·2 million participants. Lancet 387: 1377–96 [Collaborating group member].
  • Markey O, Lovegrove JA, and Methven L (2015) Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market. Food Research International. 72: 133-139.