Arne Astrup

Novo Nordisk Foundation


Professor Arne Astrup, MD, DMSc. Is program Director at The Novo Nordisk Foundation in Denmark, responsible for the establishment of a “National Center For a Healthy Weight” 2021. He was Head of Department of Nutrition, Exercise and Sports, University of Copenhagen, from 2012-20 with 300 staff and 1,200 students, and Chief Consultant at the Unit for Clinical Nutrition Research, Bispebjerg Frederiksberg University Hospital. Under Arne Astrup’s leadership the Department of Nutrition, Exercise and Sports ranked as the world's number one sports and nutrition research environment 2018 in the Global Ranking of Sport Science Schools and Departments of the internationally recognised Shanghai Ranking. 

Arne Astrup has previously been Chairman of the State Council for Nutrition, and for international research organisations. Major scientific areas are appetite regulation, treatment of obesity, type 2 diabetes, and cardiovascular disease, and diseases where nutrition and physical activity play a role. He is also interested in bridging nutrition, gastronomy and health, and has written a large number of popular diet books, which have been published in many countries, including the United States, Australia and Germany. 

Discovered in 1996, together with Professor Jens Holst, that GLP-1 is a satiety hormone in humans, and was a driving force behind the prohibition of industrially produced trans fats in foods in Denmark in 2004. Arne Astrup publishes frequently in journals such as British Medical Journal, Lancet, Nature and New England Journal of Medicine. He has supervised 38 PhD students to date. Among University of Copenhagen scientists Arne Astrup is ranked number 5. His H-index is 94 (Google Scholar H-index 129 with 88000 citations). 

Astrup was created Knight of the Order of Dannebrog in 1999 by Her Majesty Queen Margrethe II, and Knight of the First Order of Dannebrog in November 2012.


What evidence can we trust ? The role of meat and meat products for a healthy life

Meat and processed meat as a part of a healthy diet is the subject of much controversy, and the translation of science into information for consumers is often confounded by emotions, politics, «white hat bias», and fake news. 

It might seem political incorrect, but there is a need to assess the scientific evidence critically, and to be certain that our messages to the public and to the food industry are substantiated by solid science. In my presentation I will attempt to provide a balanced, but critical, view on the evidence linking a reasonable meat intake to health, and distinguish between unprocessed and processed meat.