Faculty Spotlight - Vishal Singh

Can you describe your career path in a few sentences?

My work concerns how diet diversity and gut microbiota collectively regulate the function of the immune system and the development of chronic inflammatory diseases. Compositionally imbalanced and dysfunctional gut microbiota (aka dysbiosis) contributes to the development of several intestinal [e.g., inflammatory bowel disease (IBD)] and extra-intestinal (e.g., metabolic syndrome and liver cancer) diseases. The vision of our research team is to develop microbiome-informed nutritional interventions to improve metabolic and chronic inflammatory disorders and to bridge the gap between benchwork and clinical interventions.

What is your favorite thing about your job?

Having the opportunity to interact and learn with the new generation of scholars and contribute to the field of nutritional sciences inspires me every day. Teaching and research for me are like two sides of the same coin: research creates new knowledge and understanding, while teaching shares the same in a balanced and accessible way to inspire students at all levels.

What would you describe as the biggest opportunity and biggest challenge in the field?

The gut microbiome is emerging as a key modulator of overall health. Over the past nine years, we have recognized that microbiota-generated metabolites of dietary fibers pave the way for the development of personalized fiber-based interventions to improve metabolic and intestinal inflammatory disorders. Our research lab, Nutrition and Microbiome—Singh Lab, is working in this area and aims to make significant contributions to the field of nutritional sciences and improve the lives of people.

Deceptive health claims on packaged foods and supplements are one of the biggest concerns. For example, processed foods fortified with isolated dietary fiber are generally promoted as beneficial to everyone, however, scientific findings differ with this claim. Whole foods rich in natural fibers offer a wide range of health benefits. In contrast, refined dietary fibers are a recent addition to processed foods, and we are still learning about their effects on overall health, especially with long-term continuous use. Our lab focuses on identifying the risks and benefits of long-term consumption of refined dietary fibers. This will also help people make informed decisions about whether or not to continue consuming fiber supplements or processed foods fortified with these fibers.

What advice do you have for graduates just starting out?

As a graduate student in nutritional sciences, it is important to appreciate the role of healthy dietary patterns in both maintaining overall health and preventing chronic diseases.

Anything else you’d like to share?

Nutrition and Microbiome—Singh Lab recently received funding support from the NIH to investigate the mechanisms by which ultra-processed foods escalate susceptibility to inflammatory bowel disease (IBD).