DrLee Hamilton

My research focuses on the intersection between exercise and nutrition, with an emphasis on using targeted nutritional strategies to enhance adaptive outcomes for health and performance across the lifespan.

A central theme of my work is understanding how nutrition can be used to support physiological adaptation to exercise, ageing and metabolic stress. This includes research on whole foods, nutraceuticals and nutrition ingredients that may influence skeletal muscle adaptation, recovery, metabolic health, appetite, sleep, inflammation and functional outcomes. My work spans both mechanistic and applied human research, with the aim of generating evidence that can inform practice, support industry innovation and improve health outcomes.

My research has been supported by funding from the Mason Foundation, Australian Eggs, the Almond Board of California, Fisheries Research and Development Corporation, industry partners and the National Beef Checkoff. These projects reflect my broader interest in food-first and ingredient-based approaches to improving health and performance, including the role of dietary protein, omega-3 fatty acids, eggs, almonds, beef and other nutrient-rich foods in supporting physiological function.

I am also committed to developing the junior members of my research team, including postgraduate students, research assistants and postdoctoral researchers. A key part of my research programme is creating opportunities for emerging researchers to develop technical, analytical and translational research skills, while contributing to projects with clear relevance to health, exercise and nutrition practice.

Overall, my research aims to deliver targeted, practical and evidence-based nutrition strategies that optimise health and performance outcomes across the lifespan.