Gianluca Tognon is an Italian nutrition coach, speaker, entrepreneur and former associate professor at the University of Gothenburg. He started his career as a biologist and spent 15 years working both in Italy and then in Sweden. He has been involved in several EU research projects and has extensively worked and published on the association between diet, longevity and cardiovascular risk across the lifespan, also studying potential interactions between diet and genes. His work about the Mediterranean diet in Sweden has been cited by many newspapers worldwide including the Washington Post and The Telegraph among others. As a speaker, he has been invited by Harvard University and the Italian multi-national food company Barilla.
By Gianluca Tognon Obesity is defined as an excessive accumulation of adipose tissue compared to lean tissue. Technically, a person is considered obese when his body mass index (BMI) is greater than 30. To understand the importance of this problem from a health point of view, one just need to think that some years ago,
Italian cheese: what’s tastier? A few weeks ago I was asked to present the features of a few Italian cheeses at an after work meeting of a professional women’s group in Gothenburg. The invitation came from Monica Hunsberger, a colleague dietician and friend who is particularly knowledgeable in the field of wines. Together we presented
I have travelled to different countries and had the opportunity to visit several restaurants that were either claiming to be “Italian” or to serve Italian dishes. Most of the time what I have eaten was a mixture of Italian and local preparations, generally with the prevalence of the local one. However, the number of tourists
Too much food advertising can damage our children? Having been born and grown up in Nutella’s home country, I am well accustomed to food advertising directed at children as well the effectiveness of this advertising—the family who owns the famous nut cream company has long been the richest family in Italy. Notably, the results from
Some time ago the Food and Drug Administration (FDA) declared that caffeine is dangerous if used as an additive to alcoholic beverages, as it happens with many energy drinks available on the American market. A growing number of studies show that the addition of caffeine as a separate ingredient to alcoholic beverages is not to
by Gianluca Tognon It’s become a fad for nutritionists to promote a gluten-free diet, even in the absence of a proved intolerance to it. People are supposed to exclude gluten when affected by celiac disease, an immune disorder detected through a blood test and intestinal biopsy. However, according to many specialists, even those of us