Anne NilssonUniversitetslektor, Docent



  • prevention, dietary prevention, obesity, type 2 diabetes, metabolic syndrome, metabolic risk markers, glycaemic regulation, inflammation, incretins, gut hormones, satiety, appetite, dietary fibre, cereals, colonic fermentation, microbiota, overweight, cognitive functions, memory, mood,


The current global pandemic of obesity, type 2 diabetes (T2D) and cardiovascular disease constitutes the major challenge of our time. In addition, T2D increases the risk for cognitive decline and dementia, including Alzheimer’s disease. Although cardiometabolic diseases (CMD), i.e. cardiovascular disease and T2D, are largely preventable, there is a lack of successful preventive measures.

My research aims to generate knowledge about food features that may be used for development of preventive foods against CMD. For this purpose meal studies and semi-long term controlled dietary interventions are executed in healthy subjects, emphasizing effects on glycaemic- and appetite regulation, markers of inflammation and incretin stimulation. A specific focus in my research is on investigating the relationship between gut fermentation of dietary fibre (DF) and cardiometabolic variables (the diet-gut-brain-periphery axis).  Further, there is increasing evidence that the metabolic syndrome and T2D increase the risk of cognitive decline and dementia, thus, studying effects of food features and metabolic variables in relation to cognitive functions is an additional topic of interest. In addition, our studies have shown that certain food components have influence also on mood parameters, concomitant to effects on specific brain protecting markers, an aspect that are investigated more in depth.

We have noticed that individuals respond differently to various food factors with respect to cardiometabolic risk markers, an aspect that we are increasingly paying attention to. For example, even if we in a majority of subjects repeatedly have found beneficial effects on a variety of metabolic risk markers connected to colonic fermentation of certain DF, we have observed that a minor subgroup elicit non or just a minor effect on e.g. glucose regulation. We found that the differences in response to DF possible may be due to differences in the gut microbiota composition.  Such differences reinforce the need to consider individual metabolic responses to food and diet, and to investigate possibilities to develop target-oriented foods and meals with CMD-preventive potential in subjects that respond differently than the average population (“personalized nutrition”).

Senaste forskningsoutput

Anne Nilsson, Ilkka Salo, Plaza, M. & Björck, I. 2017 nov 1 I : PLoS ONE. 12, 11, e0188173

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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