Lyon, France. Nov. 7-9 , 2018
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2018-11-7 8:30:00
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MJ Carlin

AMIOT-CARLIN Marie-Josèphe

  • Research Director for INRA’s Nutrition, Chemical Food Safety and Consumer Behaviour Division

Senior Scientist in Nutrition, National Research Institute on Agronomy (INRA), Division of Nutrition, Chemical Food Safety and Consumer Behaviour.

Research area and expertise: Sustainable food and nutrition, preventive nutrition and dietary recommendations, plant products, micronutrients and bioactive substances, metabolic syndrome. Her publications include more than 130 original articles, reviews and book chapters, 2 patents and around 90 lectures. Expertise at ANSES on the revision of French nutritional guidelines and in FAO-CIHEAM group on the “Development of Voluntary Guidelines for the Sustainability of Mediterranean Diet

Responsibility for contracts on sustainability and food security (MEDINA, RECONCIL, PREMEDIT, URBAL) and clinical studies (POLIVD3, VIDADO…) and participation to other projects on organic food consumption (BIONUTRINET, RMT TransfoBio)

Recent publications

  • Bertrand C, Lesturgeon A, Amiot MJ et al (2018) Alimentation biologique : état des lieux et perspectives. Cahiers de nutrition et de diététique mars 2018
  • Peyrol J, Riva C, Amiot MJ (2017) Hydroxytyrosol in the prvention of metabolic syndrome. Nutrients  9 Amiot MJ, Riva C, Vinet A. (2016) Effects of dietary polyphenols on metabolic syndrome features in humans: a systematic review. Obesity Reviews 17
  • Barré T, Vieux F, Perignon M, Cravedi JP, Amiot MJ, Micard V, Darmon N (2016) Evidence from a whole diet modeling approach that meeting nutritional adequacy does not necessarily increase exposure to food contaminants, J Nutr 146
  • Donini LM, Dernini S, Lairon D, Serra-Majem L, Amiot MJ, et al (2016) A consensus proposal for nutritional indicators to assess the sustainability of a healthy diet: the Mediterranean diet as a case study. Frontiers in Nutrition Aug 29
  • Perignon M, Masset G, Ferrari G, Barré T, Vieux F, Maillot M, Amiot MJ, Darmon N (2016). How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of diet? A modeling study to guide sustainable food choices.  Public Health Nutrition