Food, Global Health 2 min

Marie-Caroline Michalski is the recipient of the 2024 Ralph Holman Lifetime Achievement Award

Marie-Caroline Michalski is this year’s recipient of the Ralph Holman Lifetime Achievement Award of the American Oil Chemists’ Society (AOCS), an international academic institution dedicated to advancing the science and technology of oils and fats for practical applications for the general public.

Published on 29 April 2024

illustration Marie-Caroline Michalski is the recipient of the 2024 Ralph Holman Lifetime Achievement Award

The distinction, awarded on 29 April 2024 in Montreal, recognizes an individual whose work has resulted in major advances in health and nutrition. Marie-Caroline Michalski, the first non-North American or British recipient, received the award for her significant contribution to new concepts in the prevention and nutritional management of obesity, such as the "food matrix effect", "fast vs slow fat" and the benefits of milk polar lipids on reducing cardiometabolic risk factors. Her work has led to several research developments and industrial applications internationally, including in infant nutrition.

Marie-Caroline Michalski is a Research Director at the Cardiovascular diseases, Metabolism, Diabetology and Nutrition Laborary (CarMeN) in Lyon.




Learn more

Food, Global Health

The natural lipids in buttermilk could contribute to reducing cardiovascular risk in vulnerable populations

PRESS RELEASE - A French consortium led by INRA, in collaboration with INSERM, the Universities of Lyon and Clermont Auvergne, Lyon Civil Hospitals and the Human Nutrition Research Centres (CRNH) of Rhône-Alpes and Auvergne, have now demonstrated that consuming certain lipids present naturally in dairy products (called “polar lipids”) could reduce the cardiovascular risk in overweight postmenopausal women by lowering their blood levels of LDL-cholesterol (“bad” cholesterol) and triglycerides. To reach this conclusion, the scientists included a cream cheese enriched in buttermilk polar lipids in the daily diet of volunteers for a period of one month. They were able to reveal certain mechanisms in the gut that might explain the effects observed. These natural dietary compounds could therefore form part of a new nutritional strategy designed to reduce the cardiovascular risk in vulnerable populations. This work was published on 12 June in Gut.

24 December 2019

Food, Global Health

How the microbiota stimulates growth

PRESS RELEASE - The gut microbiota is now thought to constitute an organ in its own right. The work of a team led by scientists from the CNRS and ENS de Lyon, in collaboration with Claude Bernard Lyon 1 University, INSERM, and INRAE, is the subject of an upcoming article in Science. These researchers have learned how a certain microbiotic bacterial strain stimulates the growth of undernourished young animals.

24 February 2023

Food, Global Health

Beneficial effects of a Mediterranean diet in overweight and obese subjects after only 4 weeks of nutritional intervention

An isocaloric 8 weeks dietary intervention with a Mediterranean diet (MD) in obese and overweight subjects with life-style risk factors for metabolic disease leads to a decrease in total plasma cholesterol proportionally to MD-adherence rates along with consistent gut microbiome and systemic metabolome changes, finds a research published in the journal Gut

03 March 2020