Dr. Kathleen Holton is a nutritional neuroscientist. Her research examines the negative effects
of dietary excitotoxins on neurological symptoms, as well as the positive protective effects of
certain micronutrients on the brain. The most common dietary excitotoxin exposures in the US are from food additives used as flavor enhancers and artificial sweeteners. Dr. Holton’s research is exploring the beneficial effects of removing these additives, while optimizing the nutrient composition of the diet. Her research covers effects on all age groups, from brain development in neonates, to children with neurodevelopmental disorders like ADHD, to adults and elderly with neurological symptoms. She plans to expand her research to also examine the potential neuroendocrine effects of these additives, including implications for obesity and type II diabetes.
PhD, Nutritional Sciences, University of Arizona
MPH, Epidemiology, University of Arizona
BS, Marketing, University of Arizona