What are your research topics?
I study the mechanisms through which food acts in the body, in other words, how nutrition affects the body, from cells and tissues to the whole organism. My other key research area integrates nutritional physiology with sustainability and focuses on how nutrient intake and utilisation may change as we move towards more plant-based diets.
Where and how does the topic of your research have an impact?
I investigate, in particular, dietary proteins, fibres and bioactive compounds, including their effects on gut microbiota, metabolism and associated health. The goal is to understand how nutrition can support health and prevent lifestyle-related diseases. Greater inclusion of plant-based foods in the Finnish diet is likely to promote both human and planetary health. At the same time, attention must be paid to potential limitations in the intake and utilisation of essential nutrients.
What is particularly inspiring in your field right now?
I’m currently inspired by new research that helps us understand why individuals respond differently to the same foods. This knowledge will help guide nutritional advice and, potentially, recommendations, enabling more effective promotion of both individual and population nutrition.