Plenary Speakers


Prof. Dr. Adam Drewnowski

University of Washington, USA

Public Health Nutrition – challenges and solutions for the next 20 years

Professor Corinna Hawkes

University of London, UK

How to achieve healthy diets for all – a global perspective

Professor Markku Laakso

University of Eastern Finland, Finland

Genes and the prevention of type 2 diabetes, T2D-GENE trial

Dr. Kirsi A. Virtanen

University of Eastern Finland and University of Turku, Finland

Human Brown Fat – an update





Anna Bergström

Karolinska Institutet, Stockholm, Sweden

Fish intake in the etiology of asthma and allergy in children

Bryndís Eva Birgisdóttir

University of Iceland, Iceland

Public Health Nutrition Education – A Fruitful Journey

Rune Blomhoff

University of Oslo, Norway

The NNR 2022 project status



Hilde Kristin Brekke

University of Oslo, Norway

Implementation of Nutrition care Process (NCP) in higher education in dietetics

Robert Brummer

Örebro University, Sweden

Nutrition teaching and training for doctors – life-long learning?


Jennifer Coates

Tufts University, USA

Innovations in dietary assessment for low and middle-income countries

Gary Frost

Imperial College London

Improving the accuracy of dietary intake assessment: From cameras to molecules


Claire Gaudichon

AgroParisTech - INRA, France

Bioavailability of protein and amino acids as a component of protein quality


Victor Gerdes

Amsterdam UMC, The Netherlands

The role of gut microbiota in diabetes and cardiovascular disease


Thorhallur Ingi Halldorsson

University of Iceland, Iceland

Danish and Norwegian birth cohorts: Diet in pregnancy – effects on the offspring health

Lotte Holm

University of Copenhagen, Denmark

Change and stability in Nordic eating practices – a sociological perspective

Suvi Itkonen

University of Helsinki, Finland

Vitamin D status and the current policies to achieve adequate vitamin D intake in the Nordic countries

Juha Taavela

Celiac Disease Research Center, Tampere, Finland

Gluten sensitivity


Maria Lankinen

University of Eastern Finland, Finland

Quality of dietary fat – glucose metabolism and low grade inflammation

Mike Lean

University of Glasgow, UK

Dietary regulation of glucose metabolism for prevention and treatment of type 2 diabetes

Jaana Lindström

Finnish Institute for Health and Welfare, Finland

What did we learn for the Finnish Diabetes Prevention Study DPS?

Ahmed Madar

University of Oslo, Norway

Ethnic groups and vitamin D: a common challenge in the Nordic countries

Helle Margrete Meltzer

University of Oslo, Norway

 Integration of sustainability into NNR

Johanna Mäkelä

University of Helsinki, Finland

Has the meaning of a meal changed?


Jaakko Nevalainen

Tampere University, Finland

Use of loyalty card data in the assessment of food consumption in the population

Anne-Maria Pajari

University of Helsinki, Finland

Plant proteins: physiological insights



Monique Raats

University of Surrey, UK

Supporting consumers with individual level dietary change action: sweeteners as an example of a possible solution

Anne Raben

University of Copenhagen, Denmark




Lars Rejnmark

Aarhus University Hospital

Does vitamin D have a role in the prevention of non-skeletal diseases?


Ulf Risérus

Uppsala University, Sweden

Diet and liver fat




Gun Roos

Oslo Metropolitan University, Norway

Inequalities and diet: Gender, Socio-economic or other vulnerable groups


Nanna Roos

University of Copenhagen, Denmark

Farmed edible insects: a new player in healthy and sustainable diets?

Anne Salonen

University of Helsinki, Finland

Interactions between diet, the human gut microbiota and health – towards response-based stratification

Harriet Schellekens

University College Cork, Ireland

A Microbiome Menu: The microbiota-gut-brain axis at the interface of appetite, food and mood

Magnus Simrén

University of Gothenburg, Sweden

IBS – what is the best treatment?




Marco Springmann

University of Oxford, UK

Guidelines for healthy eating within planetary boundaries


Inge Tetens

University of Copenhagen, Denmark

Introduction to NNR

Ellen Trolle

DTU, Denmark

 Integration of sustainability into NNR

Hanna Tuomisto

University of Helsinki, Finland

Food and environmental sustainability – challenges in impact assessment

Suvi M. Virtanen

Finnish Institute for Health and Welfare, Finland

Early nutritional factors in the development of islet autoimmunity and type 1 diabetes

Berber Vlieg-Boerstra

OLVG Hospital and Hanze University of Applied Sciences, The Netherlands

Nutrition Management of Eosinophilic Esophagitis in adults


Industry-sponsored Session Speakers


Arne Astrup

Novo Nordisk Foundation

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

Adam Drewnowski

University of Washington, USA

Socio-economic aspects of sustainable diets - now and in the future

Robert Brummer

Örebro University, Sweden

Microbiota Metabolites and the Gut-Brain Axis

Kati Hanhineva

University of Turku, Finland

Biomarkers of gut fermentation with focus on the rye phytochemicals

Jacob Bak Holm

Clinical Microbiomics

Discover the role of the microbiome in host metabolism and health


Marjukka Kolehmainen

University of Eastern Finland

The Nutritional Value and Health Effects of Rye


Rikard Landberg

Chalmers University of Technology, Sweden

Rye, Gut Microbiota and Cardio-metabolic Health


Stephan Peters

Dutch Dairy Association NZO, the Netherlands

Decreasing the environmental footprint of our diet – a modelling approach using Optimeal®

Laura Pirkola

Fazer and Swedish University Of Agricultural Science, Sweden

Gut Microbiota Composition and Dietary Fibre


Brad Ridoutt

CSIRO Agriculture and Food, Melbourne Australia

Navigating the minefield of sustainable diet studies and claims


Richard Tellström

University of Stockholm

Diving into dairy: the cultural history of dairy in the Nordic diets



Francisco Zagmutt

EpiX Analytics

From evidence to predictions: disentangling the modeling methods used to quantify and forecast dietary health impacts