stress response and apoptosis, expression of cancer and inflammation markers, and bioavailability of nutrients. One of her main research topics is within iron nutrition, with a special focus on dietary iron supplements and fortificants. Together with collaborators, she is currently working on the mechanisms of cancer‐promoting and pro‐inflammatory effects of certain types of compounds used to fortify foods with iron. In addition, she is working on detoxification of gluten to celiacs. A few years back, she and her collaborators identified a food additive that can interfere with intestinal transglutaminase processing of gluten in vitro, which has the potential to render gluten non‐immunogenic to celiacs. At present, Dr. Scheers is leading a human intervention trial in healthy volunteers to verify the previous findings in vivo, with the ultimate goal to provide celiac safe gluten products. Dr. Scheers is also active in research about the fish‐protein parvalbumin beta and its association with physiological effects important for neurological diseases, toxicity of insects as human foods, and anti/pro‐inflammatory effects of marine collagen and shellfish processing waste.
Associate Professor Scheers has authored 39 scientific publications including original research, book chapters, proceedings etc. Her main publication area is within molecular iron nutrition and she has an H‐index of 10 according to Google Scholar.
Rikard Landberg Professor Head of Division Food and Nutrition Science Department of Biology and Biological Engineering Chalmers University of Technology Gothenburg, Sweden Member of the Young Academy of Sweden
Affiliated Researcher
Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden
Guest Researcher
Diet, Genes and Environment Group at Danish Cancer Society Research Center, Copenhagen, Denmark
Professor Rikard Landberg is the head of Division of Food and Nutrition Science at Chalmers University of Technology, Sweden. His group studies the preventive role of plant‐based foods using observational and intervention studies as well as various model systems. Professor Landberg is the PI of several RCTs and molecular epidemiological studies on the role of whole grains and dietary fibre in appetite, body weight management, glycaemia, prostate cancer and on cardiometabolic risk. He is particularly interested in the health effects of rye and established the Nordic Rye Forum together with colleagues (https://www.nordicryeforum.info). Professor Landberg also leads studies to test novel OMICs‐based personalized concepts for improved CVD prevention. Metabolomics is a key technique in Professor Landberg’s research program, and it is developed and applied for discovery and validation of exposure and prediction biomarkers, and for molecular phenotyping as the basis for tailored dietary strategies for personalized nutrition. Novel biomarkers, from his lab, such as alkylresorcinolas, are extensively used by researchers all over the world. Professor Landberg has authored more than140 papers and over10 book chapters, and delivered more than 25 invited/keynote lectures. He has an H‐index of 32 according to ISI web of science. Professor Landberg is an elected member of the Young Academy of Sweden and of the National Committee for Nutrition and Food Science at the Swedish Royal Academy of Sciences.
Acknowledgments
We would like to thank all the authors of the chapters in this book for their great contributions. The authors have generously provided their expertise and time to summarize the current knowledge within their respective field(s). We also would like to thank the following external experts for their help to review and provide input to some of the chapters in this book:
Dr. Carl Brunius, Dr. Susanna Larsson, Dr. Matti Marklund, Dr. Rob M. van Dam, and PhD‐student Kia Nöhr‐Iversen.
Rikard Landberg and Nathalie Scheers
Contributing Authors
Chapter 1
Maud Langton, Swedish University of Agricultural Sciences, Sweden
José Luis Vázquez Gutiérrex, Swedish University of Agricultural Sciences, Sweden and Centro Technológico ITENE, Spain
Chapter 2
Wenche Frølich, University of Stavanger, Norway
Per Åman, Swedish University of Agricultural Sciences, Sweden
Chapter 3
Cécile Barron, UMR IATE, CIRAD, INRAE, Université de Montpellier, France
Valérie Micard, UMR IATE, CIRAD, INRAE, Université de Montpellier, France
Valérie Lullien‐Pellerin, UMR IATE, CIRAD, INRAE, Université de Montpellier, France
Chapter 4
Genyi Zhang, Jiangnan University, China
Bruce R. Hamaker, Purdue University, USA
Chapter 5
Alastair B. Ross, Chalmers University of Technology, Sweden and AgResearch Ltd, New Zealand
Cynthia Harriman, Oldways Whole Grains Council, USA
Roberto King, Nestlé Research Center, Switzerland
Chapter 6
Cecilie Kyrø, Danish Cancer Society Research Center, Denmark
Anja Olsen, Danish Cancer Society Research Center, Denmark
Chapter 7
Matti Marklund, Tufts University, USA
Izabela Biskup, Chalmers University of Technology, Sweden
Afaf Kamal‐Eldin, United Arab Emirates University, UAE
Rikard Landberg, Chalmers University of Technology, Sweden
Chapter 8
Nicola McKeown, Tufts University, USA
Mette Bredal Kristensen, University of Copenhagen, Denmark
Chapter 9
Shilpa N. Bhupathiraju, Harvard T. Chan School of Public Health, USA
Frank B. Hu, Harvard T. Chan School of Public Health, USA
Chapter 10
Chris J. Seal, Newcastle University, UK
Iain A. Brownlee, Northumbria University, UK
Chapter 11
Anja Olsen, Danish Cancer Society Research Center, Denmark
Cecilie
