Uppsala University, Sweden
Risérus conducted his basic medical training at Karolinska Institutet in Stockholm, Sweden and earned a PhD degree in medicine and nutrition at Uppsala University in 2002. After 2 years of postdoctoral training at Oxford Centre of Diabetes, Endocrinology and Metabolism, Churchill Hospital, Oxford University, Risérus´ has successfully built his own research group and was recently appointed professor in clinical nutrition and metabolism at the Medical Faculty at Uppsala University, Sweden. He is currently leading a research group targeting dietary prevention and management of type 2 diabetes and cardiovascular disease, with special expertise on the role of fatty acids in the development and treatment of cardiometabolic diseases. Risérus group has performed a large number of clinical feeding trials focusing on the effects of different dietary fatty acids on liver fat and non-alcoholic fatty liver disease (NAFLD), insulin resistance and type 2 diabetes. Risérus has >190 peer-reviewed publications with >10.000 scientific citations, and H-index of 48 (scopus). Risérus was the president of the Diabetes and Nutrition Study Group (DNSG) of the European Association for the Study of Diabetes (EASD) between 2012-2018, and is currently also coordinating the work with new evidence-based clinical guidelines for dietary fat in the treatment of diabetes in Europe. Risérus´ current research position is funded by the Swedish Research Council and he is the principal investigator of several ongoing clinical and metabolic interventional studies at the Academic Hospital and Uppsala University, Sweden.
Liver fat is a common metabolic disorder in the metabolic syndrome, obesity and type 2 diabetes. It has been proposed that fatty liver per se drives hepatic insulin resistance and dyslipidemia resulting in increased risk of developing cardiovascular disease and type 2 diabetes. There are no available drugs to treat fatty liver. Thus, fatty liver is an emerging key target for dietary intervention, as both the energy intake and the macronutrient composition play a crucial role. In addition to sugars, dietary fat quality is a particularly potent regulator of liver fat content.