Canadian Nuclear Laboratories and the University of Ottawa Accelerate Low Dose Radiation Research and Foster Next Generation of Scientists
New partnership furthers Canada's international leadership in low dose radiation research
CANADIAN NUCLEAR LABORATORIES AND THE UNIVERSITY OF OTTAWA ACCELERATE LOW DOSE RADIATION RESEARCH AND FOSTER NEXT GENERATION OF SCIENTISTS
CHALK RIVER, Ontario, June 09, 2025 (GLOBE NEWSWIRE) -- Canadian Nuclear Laboratories (CNL), Canada's premier nuclear science and technology organization, and the University of Ottawa (uOttawa), one of Canada's most innovative universities, are pleased to announce a new partnership to advance knowledge, education, research and innovation in low dose radiation (LDR) exposure health effects.
Leveraging the leading research organizations' complementary capabilities, the new partnership builds on CNL's global leadership in LDR research with the establishment of a CNL-led LDR innovation hub, accelerating research critical to public safety and the health of Canadians. It will also serve to increase capabilities, education and training opportunities to graduate students and early career researchers.
The partnership will also extend uOttawa researchers' access to Atomic Energy of Canada Limited's world class facilities at Chalk River Laboratories, including the unique Biological Research Facility, associated irradiation facilities and LDR Tissue Bank, and establishes a CNL satellite laboratory within uOttawa's new Advanced Medical Research Centre (AMRC) – set to open in 2026. This physical presence will be co-located with the Ottawa Institute of Systems Biology (OISB) as well as uOttawa state-of-the-art Core Facilities, which altogether will support new research directions in radiation sciences and advanced organoid-based systems biology. These areas are rapidly developing strengths at uOttawa, positioning the university as a national, and potentially international, leader in this field. uOttawa will also offer reciprocal access to key research facilities on campus, in addition to those located at the faculty of medicine and in AMRC.
'As a major player in the global research and development effort to support LDR research, CNL is focused on the prevention or reduction of radiation exposure effects in workers, patients and the larger population,' says Dr. Stephen Bushby, Vice-President, Science & Technology, CNL. 'We are very excited to include uOttawa as a major partner in the work needed to shed light on this complex field of research.'
As part of this partnership, CNL will be contributing towards the acquisition of a mass spectrometer, which will be installed in the in the Metabolomics Core Facility at uOttawa. This strategic investment, supporting collaborative initiatives between OISB and CNL, will enable leading-edge single-cell metabolomics and spatial metabolomics, a rapidly advancing field with transformative potential in biomedical research. This will be the only equipment of its kind in eastern Canada, offering unique capabilities for high-resolution chemical imaging at the cellular level. The instrument will not only serve researchers at uOttawa, but also attract national and international collaborators, firmly establishing uOttawa as a leader in metabolomics and precision health research.
The mass spectrometer will be a central component of the new Spatial Biology and Single-Cell Suite (3S) within the AMRC. This cutting-edge suite will integrate transformative new technologies into a coordinated workflow that complements and enhances five existing and intensively used Core Facilities: Flow Cytometry, Metabolomics, Gene Editing, Cellular Imaging, and Bioinformatics. By bridging these platforms, 3S will significantly expand research capabilities in some of uOttawa's strongest areas of discovery, particularly brain, heart, and cancer biology—driving breakthroughs in systems biology, precision medicine, and therapeutic development.
'This new equipment, the only one of its kind in Eastern Canada, positions the University of Ottawa as a leader in metabolomics and precision health research, while attracting national and international collaborations,' says Julie St-Pierre, Interim Vice-President, Research and Innovation, uOttawa.
This new partnership builds on over a decade of collaborative research involving CNL and multiple uOttawa faculties, including Engineering, Science and Medicine. These collaborations have advanced understanding of the biomedical impacts of LDR, including studies on DNA damage and repair, protein synthesis, epigenetics, mitochondrial biology, metabolism, immunity, and stem cell functions. As part of this partnership, CNL has also provided funding support for postdoctoral fellow stipends, further enabling high-impact research and talent development.
With the field of LDR research growing and Canadian leadership in LDR research well-recognized, both organizations will continue to explore additional opportunities to further strengthen this partnership.
About CNL
As Canada's premier nuclear science and technology laboratory and working under the direction of Atomic Energy of Canada Limited (AECL), CNL is a world leader in the development of innovative nuclear science and technology products and services. Guided by an ambitious corporate strategy known as Vision 2030, CNL fulfills three strategic priorities of national importance – restoring and protecting the environment, advancing clean energy technologies, and contributing to the health of Canadians.
By leveraging the assets owned by AECL, CNL also serves as the nexus between government, the nuclear industry, the broader private sector and the academic community. CNL works in collaboration with these sectors to advance innovative Canadian products and services towards real-world use, including carbon-free energy, cancer treatments and other therapies, non-proliferation technologies and waste management solutions.
To learn more about CNL, please visit www.cnl.ca.
About the University of Ottawa
The University of Ottawa is powered by research. Located in Canada's capital, we bring together energetic and creative scholars to tackle urgent global challenges and to respond to emerging opportunities.
As one of Canada's most innovative universities, we generate breakthroughs and discoveries that make a real difference in communities across Ontario, Canada and the world. Our thought leaders provide evidence-based insights that inform policy and support industry.
Our influence keeps growing due to our vast range of international partnerships, including our membership in the U7+ Alliance. As the world's largest French-English university, we are a driving force in the Francophonie.
To learn more about uOttawa, please visit www.uottawa.ca.
CNL Contact:Philip KompassDirector, Corporate Communications1-866-886-2325media@cnl.ca
uOttawa contact:media@uottawa.ca
A photo accompanying this announcement is available at https://www.globenewswire.com/NewsRoom/AttachmentNg/8c4cd1c0-401a-44e6-83ce-e65ea78dc6b4
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Yahoo
2 days ago
- Yahoo
10 best and worst deli meats you can buy at grocery stores in Canada, ranked by a nutrition coach: Turkey breast, ham, roast beef and other popular meats
Deli meats are a convenient go-to for lunches, charcuterie boards and grab-and-go snacks. Some are lean, protein-packed choices that make lunch a little easier. Others are heavy on sodium and saturated fat, with a side of added preservatives. For Canadians navigating the deli counter, it's worth learning the difference between a healthy pick and an ultra-processed one. Health Canada classified deli meats as highly processed foods, and for good reason. Many varieties are packed with salt and preservatives, which have been linked to increased risks of heart disease and colorectal cancer. That doesn't mean you have to give them up entirely, but it does make it important to choose wisely regarding which options deserve a regular spot in your rotation. This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis or treatment. 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The Canadian Cancer Society also advised eating no more than three servings of red or processed meat per week. These guidelines shaped the cutoff points I used in this ranking. Per 56 g (about two slices): Calories: 56 Protein: 12 g Fat: 0.3 g (Saturated: 0.06 g) Sodium: 431 mg Carbohydrates: 1.1 g Turkey is a popular protein (Canadians spent about $466 million on turkey in 2024). It's lean, relatively low in fat and delivers a decent protein hit per serving. The ultra-lean turkey option from Schneider's is low in fat and sugar, high in protein and made with straightforward ingredients. Its sodium is moderate compared to most deli options. For health-conscious shoppers, this is a consistent front-runner. Per 56 g (about three slices): Calories: 56 Protein: 9 g Fat: 1.4 g (Saturated: 0.35 g) Sodium: 438 mg Carbohydrates: 0.9 g Chicken is the most popular meat in Canada by a landslide, but hasn't been a top choice as a deli meat until more recently. Chicken is a great deli option since it's more nutritionally balanced than other cuts. Olymel's version is nitrite-free, sans preservatives and contains solid lean protein, minimal fat and moderate sodium. It's a reliable choice if you want to avoid preservatives, and its flavour is neutral enough to include in sandwiches or wraps. Per 56 g (about eight to nine slices): Calories: 58 Protein: 12 g Fat: 1.1 g (Saturated: 0.6 g) Sodium: 464 mg Carbohydrates: 1.1 g Red meat has a bad rap, and while it's best to limit your overall intake, lean cuts will give you a hefty serving of protein with minimal fat, plus iron and vitamin B12. A grocery store staple, Maple Leaf's Natural Selections Roast Beef, is gluten- and nitrite-free, made from natural ingredients and has a clean, lean protein profile. With about 12 grams of protein and just over 1 gram of fat per serving, it'll help keep you full with moderate sodium. Per 56 g (about four slices): Calories: 56 Protein: 11g Fat: 2g (Saturated: 0.6g) Sodium: 481mg Carbohydrates: 0g Pork-based deli meats like ham and salami are the most popular type in Canada, but they can also be higher in fat and sodium. One exception is lean ham, including Olymel's smoked black forest version, which is nitrite-free, gluten-free and made with natural ingredients. At just 2 g of fat and 11 g of protein per serving, it's leaner than many traditional ham products, but sodium is moderate at around 20 per cent of the daily value. Keep in mind, even lean ham varieties can add up in sodium, so limit servings to once per week or swap in turkey to stretch your intake. Per 56 g (about three to four slices): Calories: 47 Protein: 9 g Fat: 0.6 g (Saturated: 0 g) Sodium: 455 mg Carbohydrates: 1.2 g (Sugars: 1.2 g) Ziggy's, which is a Loblaw brand, makes a smoked turkey that is extra lean and decently high in protein. It would make a killer sandwich paired with veggies and honey mustard on high-fibre bread. But sodium is still an issue at 20 per cent of your daily recommended amount in a 56 g serving. Choose this for extra flavour once in a while, but for more frequent bites, substitute lower-sodium cooked turkey. Per 56 g: Calories: 59 Protein: 8 g Fat: 2 g (Saturated: 0.66 g) Sodium: 421mmg Carbohydrates: 2 g (Sugars: 1 g) Peameal bacon — what non-Canadians ironically call Canadian bacon — is a leaner alternative to traditional bacon, and Lou's version holds up relatively well. It's low in fat and calories, but sodium still climbs to nearly 30 per cent of the daily limit in a single serving, which is 85 g (two slices), according to the package. Stick closer to a 56 g serving, or go with a single slice to limit your sodium intake. Per 56 g (about two slices): Calories: 61 Protein: 8 g Fat: 3 g (Saturated: 1 g) Sodium: 479 mg Carbohydrates: 1 g No Canadian deli meat list would be complete without Montreal-style smoked meat, used to make the classic sandwich on whole grain rye with mustard or paired with sauerkraut and Swiss cheese in a Reuben. M&M Food Market Montreal Smoked Meat gets high praise from customers for its tenderness and authentic flavour. Although it's not overly salty and less processed than salami and many cured meats, it's still moderately high in fat and sodium. It has a decent amount of protein from lean brisket, but its preparation means it's best positioned midway in the list as an occasional protein swap for sandwiches or charcuterie. Per 56 g: Calories: 78 Protein: 10 g Fat: 4 g (Saturated: 2 g) Sodium: 493 mg Carbohydrates: 0.6 g (Sugars: 0.6 g) Traditional kolbassa can be pretty fatty, but this European-style lean ham version from Piller's is higher in protein with moderate fat. The sodium content is respectable for a ham product, but it nearly hits 20 per cent of the daily limit with just 493 g in a 56 g serving (the package serving suggestion is 100 g with 880 mg sodium). The ingredient list is traditional, though it includes nitrates. Try pairing a small portion with extra veggies to balance sodium intake. Per 56 g (about three to four slices): Calories: 134 Protein: 16 g Fat: 8 g (Saturated: 3 g) Sodium: 986 mg Carbohydrates: 1 g (Sugars: 0 g) San Daniele is a brand owned by Ontario-based company Sofina Foods, which makes a range of authentic Italian charcuterie meats. This juniper-scented smoked prosciutto is rich in flavour, blending Italian salt-curing with Central European smoking. It's high in sodium, though — nearly 1,000 mg per 56 g serving — and moderately fatty. A little goes a long way, making it better suited to charcuterie boards in small portions (the package suggests 30 g) with fresh fruit, greens or whole grains to balance the saltiness. Per 56 g (about 10 to 11 slices): Calories: 224 Protein: 15 g Fat: 17 g (Saturated: 6.5 g) Sodium: 653 mg Carbohydrates 1.9 g (Sugars: 0 g) For a deli salami, this German-style option from Schneider's edges out other brands with its higher protein and slightly less sodium content than other brands. Still, it's high in fat and saturated fat, which places it near the bottom of the health rankings. Enjoy this one occasionally or pair it in small amounts (the suggested serving size is 30 g) with high-fiber, low-sodium ingredients like whole grain crackers or crisp vegetables.
