COVID-19 Updates: For advice and updates for staff, students, and applicants who may have concerns about the coronavirus outbreak please visit our Situation Updates page.

Research Profile

  • Self-funded PhD projects are available, please e-mail Dr Guo.

    Jing is a UK Registered Nutritionist. She gained a UK scholarship (Barham Benevolent Fund) to study PhD (2013-2017) in Human Nutrition and Epidemiology at the University of Reading. After that, she was appointed as a full-time RETF research fellow in the same institute before moving to the University of Northampton in 2021.

    Her main areas of research interest are:

    • Nutritional epidemiology studies and human intervention studies on the association between dietary pattern, diet (e.g., dairy, eggs) or nutrients (e.g., vitamin D, iodine) and chronic disease risk (e.g., cardiovascular disease, diabetes and cancers).
    • Food fortification and biofortification as potential strategies for prevention of nutrient deficiency (e.g., vitamin D).
    • Science communication (e.g., nutrition training for general consumers and medical professionals).

    Jing has achieved excellent and effective working relationships with multidisciplinary teams in the UK, EU and the World. She has received several rewards for her research including the Postgraduate Award (2017) from the Nutrition Society (UK and Ireland), the Drummond Early Career Scientist Award (2018) from the British Nutrition Foundation, and the RETF Best Research Output Prize (2019) from the University of Reading. Also, she has recently endorsed by the Royal Society as a Global Talent working in the UK.

  • Human Nutrition and Epidemiology modules

  • Current research interests include:

    • Vitamin D and immune function
    • Vitamin D and risk of cardiovascular disease, diabetes and all-cause mortality
    • The impact of dairy projects in the development of cardiometabolic disease
    • Dairy and dairy alternative and human health
    • Salt and obesity
    • Nutrition training for the medical students and general consumers

    Self-funded PhD projects are available, please e-mail Dr Guo.

  • For publications, projects, datasets, research interests and activities, view Jing Guo’s research profile on Pure, the University of Northampton’s Research Explorer.

  • Journal Papers

    • Guo, J., Givens, D. I.. Astrup, A., Bakker, S. J. L., Goossens, G. H., Kratz, M., Marette, A., Pijl, H. and Soedamah‐Muthu, S. S. (2019). The impact of dairy products in the development of type 2 diabetes: where does the evidence stand in 2019? Advances in Nutrition; 10:1066–1075.
    • Guo, J., Lovegrove, J. A., Givens, D. I. (2019) A Narrative Review of The Role of Foods as Dietary Sources of Vitamin D of Ethnic Minority Populations with Darker Skin: The Underestimated Challenge. Nutrients;11: 81.
    • Guo, J., Lovegrove, J. A. and Givens, D. I. (2019). Food fortification and biofortification as potential strategies for prevention of vitamin D deficiency. Nutrition Bulletin; 44: 36-42.
    • Guo, J., Dougkas, A., Elwood, P.C. and Givens, D. I. (2018) Dairy foods and body mass index over 10-Year: Evidence from the Caerphilly prospective cohort study. Nutrients 10: 1515
    • Guo, J., Hobbs, D. A., Cockcroft, J. R., Elwood, P. C., Pickering, J. E., Lovegrove, J. A., Givens, D.I. (2018) Association between egg consumption and cardiovascular disease events, diabetes and all-cause mortality. European Journal of Nutrition; 57: 2943-52.
    • Guo, J., Jackson, K. G., binti Che Taha, C. S., Li, Y., Givens, D. I. and Lovegrove, J. A. (2017). A 25-hydroxycholecalciferol fortified dairy drink is more effective at raising a marker of postprandial vitamin D status compared with cholecalciferol in men with sub-optimal vitamin D status. Journal of Nutrition, 147: 2076-2082.
    • Guo, J., Kliem, K. E., Lovegrove, J. A., Givens, D. I. (2017) Effect of production system, supermarket and purchase date on the vitamin D content of eggs at retail. Food Chemistry; 221:1021-1025.
    • Guo, J., Astrup, A., Lovegrove, J. A., Gijsbers, L., Givens, D. I. and Soedamah-Muthu, S. S. (2017). Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose-response meta-analysis of prospective cohort studies. European Journal of Epidemiology; 32:269–287.
    • Guo, J., Cockcroft, J. R., Elwood, P. C., Pickering, J. E., Lovegrove, J. A. and Givens, D. I. (2017). Vitamin D intake and risk of cardiovascular diseases and all-cause mortality: evidence from the Caerphilly Prospective Study. Public Health Nutrition; 20:  2744-2753.
    • Guo, J., Jones, A. K., Givens, D. I., Lovegrove, J. A. and Kliem, K. E. (2018). Effect of dietary vitamin D3 and 25(OH) D3 supplementation on plasma and milk 25(OH)D3 concentration in dairy cows. Journal of Dairy Science; 101:3545-3553.
    • Guo, J., Lovegrove, J. A. and Givens, D. I. (2018). 25(OH)D3-enriched or fortified foods are more efficient at tackling inadequate vitamin D status than vitamin D3. Proceedings of the Nutrition Society; 77, 282–291.
    • Che Taha, C.S., Williams, C.M., Butler L.T., Guo, J., Lovegrove, J.A. and Givens, D.I. (2018). The acute effects of vitamin D3 and 25(OH)D3 on executive function in adults. Appetite; 123: 448e468.

    Conference Publications

    • Guo, J., Dougkas, A., Elwood, P.C. and Givens, D. I. (2018) Dairy foods and body mass index over 20-years: evidence from Caerphilly Prospective Study. Proceeding of the Nutrition Society; 77: OCE4.
    • Guo, J., Lovegrove, J. A. and Givens, D. I. (2018). 25(OH)D3-enriched or fortified foods are more efficient at tackling inadequate vitamin D status than vitamin D3. Proceedings of the Nutrition Society; 77, 282–291.
    • Guo, J., Cockcroft, J. R., Elwood, P. C., Pickering, J. E., Lovegrove, J. A., Givens, D.I. (2015) Egg consumption and cardiovascular disease events – evidence from the Caerphilly prospective cohort study. Proceeding of the Nutrition Society; 74: E291.
    • Guo, J., Kliem, K. E., Lovegrove, J. A., Givens, D. I. (2015) Effect of production system, supermarket and purchase date on the vitamin D content of eggs at retail. Proceeding of the Nutrition Society; 74: E82.

    Letters to Editor

    • Guo, J., Jackson, K. G., Givens, D. I. and Lovegrove, J. A. (2018) Reply to TR Hill and I Kyriazakis, The Journal of Nutrition; 148: 665.

    Book Chapter

    • Guo, J., Soedamah‐Muthu, S. S., (2020) Book Chapter for ‘Dairy foods and cardiometabolic health: evidence form prospective studies’ in book of ‘Milk and dairy foods: their functionality in human health and disease’’ (https://www.elsevier.com/books/milk-and-dairy-foods/givens/978-0-12-815603-2).