Rate My Professor Anthony James

Associate Professor Anthony James serves in the Curtin School of Population Health, Faculty of Health Sciences at Curtin University, where he has been affiliated since 2000. He earned his Bachelor of Science with Honours (BSc Hons) and PhD from the University of Western Australia. As a nutritionist and clinical biochemist, his research centers on nutrition, lipid metabolism, insulin resistance, postprandial lipaemia, and their implications for cardiovascular disease and metabolic syndrome. James investigates dietary interventions, biomarkers, and public health nutrition strategies, including vitamin D fortification, phytochemicals in vegetables, and community-based physical activity and nutrition programs.

James's scholarly output includes highly cited works such as 'A review of mushrooms as a potential source of dietary vitamin D' (Nutrients, 2018), 'Vegetables containing phytochemicals with potential anti-obesity properties: A review' (Food Research International, 2013), 'Comparison of isocaloric very low carbohydrate/high saturated fat and high carbohydrate/low saturated fat diets on body composition and cardiovascular risk' (Nutrition & Metabolism, 2006), 'Certain dietary patterns are beneficial for the metabolic syndrome: reviewing the evidence' (Nutrition Research, 2014), and 'Effect of germination on the nutritional and protein profile of Australian sweet lupin (Lupinus angustifolius L.)' (Food and Nutrition Sciences, 2012). Recent studies explore metabolic biomarkers of appetite control in Parkinson’s disease patients (2024), diet-focused resources for depression and anxiety in multiple sclerosis (2026), cruciferous vegetables for glycaemic control (2025), and leucine supplementation for metabolic syndrome risk (2023). His contributions extend to process evaluations of programs like the Vietnam Physical Activity and Nutrition initiative for adults with metabolic syndrome and Singapore Physical Activity and Nutrition program. James holds skills in clinical nutrition, metabolic diseases, lipoproteins, and fat metabolism, and is associated with the Nutrition Society.