Research
My research sits at the intersection of nutrition, public health, and epidemiology, with a focus on how dietary patterns influence long-term health. I work across nutritional biochemistry, epidemiology, and analytical chemistry — the unifying question being how to measure diet accurately enough to draw reliable conclusions about its effects.
Dietary Biomarkers
The central thread of my work is the development and validation of objective biomarkers of dietary intake — biological measurements that reflect what people actually eat, independently of what they report. Self-reported dietary data (food diaries, food frequency questionnaires) carry well-documented systematic biases; biomarkers can correct or complement them.
Work in this area includes:
- Urinary sucrose and fructose as biomarkers of added sugar intake
- Stable isotope ratios (δ¹³C, δ¹⁵N) as long-term dietary tracers
- Flavan-3-ol biomarkers for flavanol
- Phytoestrogen biomarkers for soy and legume consumption
Polyphenols and Flavanols
I have investigated the biochemistry, bioavailability, and health effects of dietary polyphenols, with particular depth in the flavan-3-ol class (found for example in tea and berries):
- Measuring absorption, metabolism, and excretion in human studies
- Evaluating cardiovascular and cognitive effects in intervention trials
Nutritional Epidemiology and Dietary Assessment
A recurring concern in my work is the measurement error problem: conventional dietary assessment introduces systematic bias that can distort, attenuate, or reverse apparent diet–disease associations. I develop and apply biomarker-based methods to reduce this bias and sharpen causal inference.
This work extends to critical appraisal of dietary guidelines — including research on ultra-processed foods, where I have argued for greater methodological rigour and clearer disclosure of conflicts of interest.
Nitrate, Nitric Oxide, and Vascular Health
I have investigated the role of dietary nitrate (from vegetables, particularly beetroot) in nitric oxide metabolism and its downstream effects on blood pressure and endothelial function. Related work covers N-nitroso compound formation from meat consumption and its implications for colorectal cancer risk.
Risk Assessment and Regulation
I contribute to nutrition science governance, including work on EFSA panels covering food additives and nutrient sources. A broader interest is in how scientific evidence is translated — or mistranslated — into food and health policy.