Rikard Landberg

Professor and Head of Division, Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Sweden

 

Rikard Landberg has a background in food science and molecular nutrition from Swedish University of Agricultural Sciences and Karolinska Institutet and did a postdoc visit at Harvard School of Public Health in 2009. At Chalmers University of Technology, he leads the Division of Food and Nutrition Science at the Department of Biology and Biological Engineering. He studies the role of diet and dietary components in health and disease using observational and intervention studies, as well as in various model systems. A cornerstone in his research is development and implementation of metabolomics (MS- and NMR) techniques for the discovery and validation of exposure- and prediction biomarkers, and currently for molecular phenotyping used to develop personalized nutrition strategies.

 

 

Rye, gut microbiota and cardio-metabolic health

Rye-based foods are rich in dietary fibre and bioactive compounds and have been shown to have several beneficial effects on cardiometabolic risk factors and on appetite regulation. Some of the effects may be mediated by gut microbiota and/or gut microbiota derived metabolites. Recent studies have shown that high fibre cereal foods affect gut microbiota to some extent, but more importantly, gut microbiota at baseline appears to modulate the effects of a high-fibre cereal diet on several outcomes such as postprandial glucose responses, long-term weight-loss and blood lipid profiles. These findings could pave the way for novel personalized nutrition strategies with tailored cereal based foods for lowered cardiometabolic risk.