Inger-Cecilia Mayer Labba

UniversityChalmers University of Technology
DepartmentBiology and Biological Engineering
DivisionFood and Nutrition Science
PhD student
KeywordsProteinskiftet, sustainable nutrition, hållbar nutrition, bioavailability

Website Chalmers University of Technology, in Swedish
Website Chalmers University of Technology, in English
Networks/thematic areas
SDG:s2. Zero hunger, 3. Good health and wellbeing, 5. Gender equality, 12. Responsible consumption and production, 13. Climate action

Reasearch / work
Cecilia Mayer Labba is a PhD student at the division of food and nutrition science. Her research focuses on health effects of the protein shift, with emphasis on Swedish fava bean protein. To carry out a large-scale dietary shift in a society, it is of outmost importance to clarify the health effects of such a shift both at individuals’ level as well as at a population level. Nutritional and antinutritional composition in beans, such as protein, minerals, phytate, polyphenols, oligosaccharides, trypsin inhibitors, convicine/vicine and lectins is addressed. The effect of different processing techniques on nutritional value are investigated. Clinical human trials are performed to study iron absorption and metabolic responses to plant protein.