Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 13th Euro Obesity and Endocrinology Congress Zurich, Switzerland.

Day 2 :

Keynote Forum

Damien Byas

Center for Healthcare and Organizational Research, USA

Keynote: An examination of identifiable risk factors and health outcomes associated with obesity rates in children and adults

Time : 09:30-10:10

OMICS International Euro Obesity 2017 International Conference Keynote Speaker Damien Byas photo

Damien Byas is serving as an Associate Faculty member in a Master of Public Health (MPH) Program. He is currently working as a senior research fellow for the Centre for Organizational Research in Chicago, IL. He is currently serving as an Associate Faculty Member in a Master of Public Health (MPH) Program. He is the president of the North American Scientific Committee on Cardiovascular Health, a part-time Public Health Researcher, Senior Research Fellow, and an adjunct Professor for an MPH program. He has done his PhD in University of New Mexico and he is expertise in Global Health Research Epidemiology Biostatistics Quantitative Research.


Statement of the Problem: World Health Organization (2017) recently reported that worldwide at least 2.8 million people die each year as a result of being overweight or obese, and an estimated 35.8 million (2.3%) of global disability-adjusted life years (DALYs) are caused by overweight or obesity. The purpose of this study was to examine identifiable risk factors and disease outcomes which may be associated with obesity prevalence rates in children and adult populations.

Methodology & Theoretical Orientation: This study examined inpatient pediatric patients using the Kids Inpatient Database (KID), Healthcare Cost and Utilization Project (HCUP), and the Agency for Healthcare Research and Quality (AHRQ, 2014; 2016). A large randomly drawn sample (N=524,581) of boys (n=244,553) and girls (n=280,028) ages 5 to 12, was examined in this research study to test for the association between obesity prevalence and disease related outcomes. Additionally, a small adult sample of adults ages 19 to 55 (N=143), enrolled in an undergraduate level city college program, were assessed to determine if there was a relationship between obesity prevalence and the outcomes of heart disease risk and type 2 diabetes risk. The Pearson Chi Square test was applied to measure for significant variable associations in this research study in addition to the application of the Cramer’s V analysis to examine for strength of variable associations. A multiple regression analysis was applied to determine if heart disease risk and type 2 diabetes risk were significant predictors of obesity prevalence in adult groups.

Findings: The research found that there were significant associations between obesity and health outcomes in children (p<.001) and that the factors of heart disease risk and type 2 diabetes risk were significant predictors for obesity prevalence in adults (p<.05).

Conclusion & Significance: The outcome of this research study provides support for improved efforts to develop more effective strategies to promote positive healthy lifestyles in adults and children’s populations.

OMICS International Euro Obesity 2017 International Conference Keynote Speaker Reiko Suzuki photo

Reiko Suzuki completed his PhD degree in 2006 at Karolinska Institute, Sweden. Her research area is a hormone-related dietary factors and estrogen-receptor and progesterone receptor defined breast cancer risk. She was a Post-doctoral student at Cancer Research UK, Oxford University (2007), and National Cancer Center in Japan (2008-2011). Now, she is a Professor at Tokyo Healthcare University (2011-2017).


Background: It has been hypothesized that intake of lignans may be associated with reduced risk of breast cancer. Few studies have evaluated if the association differs across estrogen receptor (ER) and progesterone receptor (PR) status of the tumors.

Methods: To assess the association between estimated intake of lignans and the risk of ER/PR defined breast cancer, we used data from the population-based Swedish mammography cohort including 51,823 postmenopausal women. Among the 51,823 postmenopausal women in the Swedish mammography cohort, we investigated breast cancer risk in relation to the FFQ-based estimated lignans intake by oestrogen receptor (ER) and progesterone receptor (PR) subtypes. Cox proportional hazards regression model was used to derive relative risks (RRs) and their corresponding 95% confidence intervals (CIs).

Results: A significant 17% risk reduction for breast cancer overall in the high lignan quartile was observed, especially among post-menopausal hormone user (P interaction<0.010), but no heterogeneity across ER/PR subtypes.

Break: Networking and Refreshments Break 10:50-11:05 @ Europa Foyer

Keynote Forum

Dae Young Kwon

Korea Food Research Institute, South Korea

Keynote: Korean diet (K-diet): Characteristics and historical background

Time : 11:05-11:45

OMICS International Euro Obesity 2017 International Conference Keynote Speaker Dae Young Kwon photo

Dae Young Kwon completed his Bachelor degree in Department of Food Science and Engineering at Seoul National University; MS and PhD in Biological Science and Biotechnology at Korea Advanced Institute of Science and Technology (KAIST). After completing his Post-doctoral training at Whitehead Institute, MIT, Cambridge, he has started his research as Research Scientist at Korea Food Research Institute (KFRI). He worked at KFRI in the field of Food Biological Chemistry. He worked as Adjunct Professor at Sookmyung University in 1997-2003. He is a Professor of United University of Science and Technology since 2004. He worked as a Vice-President of KFRI. He is a Fellow of Korea Academy of Science and Technology since 2011. He is a President of Korean Society of Food-Health Communication and Vice-president of Korea Society of Nutrition, Korean Society of Metabolomics, Korean Society of Food and Nutrition and Korean Forum of Fermentation and Food Culture. He has worked on the health effect for metabolic syndrome, anti-aging food and food culture and history. He has published more than 250 research papers in several renowned SCI international journals in the areas of ethnic foods and bioactive food components and those papers were cited about 1,000 times in SCI journals.


Korea has developed a unique food culture connected to its long agricultural history. Recently, interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are insufficient resources and research available on the characteristics and definitions of Korean cuisine. Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue related to the Korean diet (K-diet). The 100 most representative Korean dishes (K-food) were selected by evaluating their role in tradition, culture, and health promotion. Although the K-diet has been widely discussed in regards to raw ingredients, traditional cooking methods and technology, fundamental principles and knowledge is more valuable to preserve the traditional methods and knowledge of Korean foods. K-diet is composed of Bab (cooked-rice) and Kuk, and various Banchan with one serving called bapsang. Kimchi is always served at every meal. The principal aspects of K-diet include proportionally high consumption of vegetables, moderate to high consumption of legumes and fish and low consumption of red meat. Banchan is mostly seasoned with various Jang (fermented soy products), medicinal herbs, and sesame or perilla oil. Korean meals have historically been served with bap (cooked rice), kuk (dishes with broth), kimchi, and banchan (side dishes) on one table to be consumed at the same time. While various cooking methods are used in Korean cuisine, the most representative method is fermentation which enhances both the flavor and preservation of the food. As conventional baking or frying were not common methods, Koreans tended to use fermenting, boiling, blanching, seasoning, and pickling. The process of fermentation enriches food flavors and preserves foods. This talk provides the features of the K-diet, and an introduction to K-food, the traditions and health value of K-diet and K-food. Moreover, it is vital to promote the cultural values of Korea (K-value) by bringing together traditional principles and scientific evidences.

Keynote Forum

Anant Oonsivilai

Suranaree University of Technology, Thailand

Keynote: Extraction and bioactivities of Thai basil (Ocimum basilicum L)

Time : 11:45-12:25

OMICS International Euro Obesity 2017 International Conference Keynote Speaker Anant Oonsivilai photo

Anant Oonsivilai received his BE from Khon Kaen University; M E from King Mongkut Institute of Technology North Bangkok, Thailand and PhD from Dalhousie University, Canada, all in Electrical Engineering, in 1986, 1992 and 2000, respectively. He is currently an Assistant Professor at Suranaree University of Technology, Thailand. His areas of interest are “Electrical power system, stability, control technology, advance alternative, and sustainable energy”.


Thai basils Ocimum basilicum var. thyrsiflorum and Ocimum basilicum cv. Jumbo 4320 were extracted by three solvents, namely water, ethanol and ethyl acetate. HPLC analysis showed that ethanol and ethyl acetate extracts contained primarily chlorophyll a, chlorophyll b, pheophytin a, pheophytin b and lutein. O. basilicum var. thyrsiflorum ethanol extract showed the highest chlorophylls and lutein contents. The contents of the phenolic acids and flavonoids were found to be gallic acid, catechin, apigenin, caffeic acid, coumaric acid and sinapic acid. The total phenolic contents, evaluated by Folin-Ciocalteu method, revealed that O. basilicum cv. Jumbo 4320 water extract showed the highest value at 4,596.19±3.07 µg GAE/g of raw material (RM). The O. basilicum cv. Jumbo 4320 ethanol extract showed the highest total flavonoid content at 5,571.16±14.27 µg catechin equivalent/g of RM. Antioxidant activities of all extracts were evaluated by DPPH, FRAP and DCFH-DA assays. The O. basilicum cv. Jumbo 4320 water extract showed the highest antioxidant activity by DPPH assay at IC50 48.52±1.15 mg of RM/ml. However, O. basilicum var. thyrsiflorum ethanol extract showed the highest antioxidant activity by FRAP assay at 18.64±0.13 µmol Fe2+/g RM followed by water and ethyl acetate extracts. O. basilicum cv. Jumbo 4320 water extract showed the highest cellular antioxidant activity by DCFH-DA assay at relative fluorescence intensity 80.62±0.00%. The antimicrobial activity was evaluated by the agar disk diffusion method. Almost all extracts had no effect on tested pathogenic strains. Only Bacillus cereus was inhibited by O. basilicum var. thyrsiflorum ethyl acetate extract and O. basilicum cv. Jumbo 4320 water extract. Antithrombotic activity of Thai basils extracts was evaluated by prothrombin time assay. O. basilicum var. thyrsiflorum ethyl acetate extract showed the highest prolonged prothrombin time at 78.3±17.56 seconds. In conclusion, both species of Thai basils extracts showed the potential for healthy food ingredients.