- PhD, Nutritional Sciences, University of Arizona MPH, Epidemiology, University of Arizona BS, Marketing, University of Arizona
- 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. Her current research projects include a DoD funded clinical trial examining the effects of a low glutamate diet on the neurological symptoms of Gulf War Illness. Dr. Holton is also conducting global research in Meru, Kenya to study how diet may be impacting widespread chronic pain in this region of the world.
Area of Expertise
Processed food, food additives, adverse reactions to food, general nutrition, optimizing diet (kids and adults)
Holton is a nutritional neuroscientist in AU's School of Education, Teaching and Health. 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.