Farhad Vahid is a nutritionist and postdoc fellow at the Luxembourg Institute of Health (LIH). His research focuses on understanding how inflammation and oxidative stress caused by diet can cause human disease. He is particularly interested in studying how diet interacts with the immune system and how it influences disease development.
As an assistance professor at Arak University of Medical Science (Iran), and a PhD student in the Shahid Beheshti University of Medical Sciences (Tehran, Iran), he was trained and practiced in the fundamental methodologies of designing and implementing studies that helped him investigate the role of chronic inflammation in the incidence of a wide range of diseases. He investigated interactions of the diet with inflammation in metabolic diseases such as prediabetes, cardiovascular disease, and various cancers. Through these projects, he established a robust conceptual and technical framework in nutrition studies to develop a line of investigation focused on defining the role of diet and dietary compounds in oxidative stress and inflammation development. Also, he had studied the association between qualities of the diet in different outcomes.
The development of the Index of Nutritional Quality (INQ) and Dietary Antioxidant Index (DAI) was carry out in order to investigate the diet in a more accurate and comprehensive way, which has resulted in valuable findings. Most of his publications were produced in an international collaborative frameword, including teams from the United States, New Zealand, Finland, Armenia, and Canada. Public health and finding practical and feasible solutions to improve the quality of diet and nutritional strategies to prevent disease have been central to his research.
In addition to his research, he has the experience of teaching and mentoring undergraduate and postgraduate students and has been involved in programs to increase the participation of underrepresented minorities in the medical sciences. He is also an editorial board member of the "Nutrition and Metabolism" journal.
• Dietary inflammatory index
• Dietary antioxidant index
• Index of nutritional quality
• Nutritional epidemiology
• Nutrition and inflammation
• The association of dietary patterns with dietary inflammatory index, systemic inflammation, and insulin resistance in apparently healthy individuals with obesity
April 06, 2021
Scientific Reports volume 11, Article number: 7515 (2021)
By: Saghafi-Asl M, Mirmajidi S, Asghari Jafarabadi M, Vahid F, Shivappa N, Hébert JR, Ebrahimzadeh Attari V.
• High dietary inflammatory index (DII) scores increase odds of overweight in adults with rs9939609 polymorphism of FTO gene
Clinical Nutrition ESPEN Volume 42, April 2021, Pages 221-226
By: Mehrdad M, Vahid F, Shivappa N, Hébert JR, Fardaei M, Eftekhari MH.
• The Association Among Maternal Index of Nutritional Quality, Dietary Antioxidant Index, and Odds of Miscarriage Incidence: Case-Control Study
March 30, 2021
Journal of the American College of Nutrition Volume E, Dec 2021, Pages 1-8
By: Vahid F, Rahmani D, SH Davoodi, A Hehmatdoost
• Nutritional Factors Involved in the Etiology of Gastric Cancer: A Systematic Review
April 27, 2020
Nutrition and Cancer Volume 73, April 2020, Pages 376-390
By: Vahid F, SH Davoodi
“My research focuses on understanding
how inflammation and oxidative stress
caused by diet can cause human disease.
I am particularly interested in studying
how diet interacts with the immune system
and how it influences disease development”,
explains Farhad Vahid, PhD.
1A-B, rue Thomas Edison
Phone : +352 26 970 771
Mobile: +352-661-58 44 86