Laura di Renzo

Laura Di Renzo, PhD in Molecular and Cellular Biology and specialist in Food Science, is full professor of Clinical Nutrition, Scientific Disciplinary Sector MED/49 (Applied dietetic sciences and techniques), at the Section of Clinical Nutrition and Nutrigenomics, of the Department of Biomedicine and Prevention, President of the Degree Course in Pharmacy, Director of the School of Specialization in Food Science, Coordinator of the Master’s Degree Course in Physical Activity and Health Promotion, of the University of Rome Tor Vergata. She is coordinator of the II level Master’s Degree in “Weight Eating Disorders”, University of Rome Tor Vergata. She is a member of the teaching board of the Doctoral School in Applied Medical-Surgical Sciences; member of the Council of the scientific committee of the research center “Grammar and sexism”.

Co-Coordinator of the Food Working Group of the University Network for Sustainable Development (RUS) and contact person for the Department of Biomedicine and prevention for  sustainable development, at the University Committee. Member of the promoting committee for the Food Policy for Rome.

Since 2022, he has been in the top 2% of scientists, who stand out for their research and the quality of their publications, according to the STANFORD UNIVERSITY world ranking.

Expert in nutritional genomics and body composition, she carries out her research in the field of clinical nutrition and food safety and nutritional quality, for the prevention of chronic  degenerative noncommunicable diseases, according to predictive, preventive, personalized and participatory medicine. She deals with food resilience models of food and health in Italy, from a One Health perspective. Her research is aimed at promoting the Italian Mediterranean Diet, food safety and nutritional quality with a life-course approach that is particularly attentive to the most vulnerable subjects.

She co-created, together with Prof. Antonino De Lorenzo, the Nutrient and hazard analysis of critical control point (NACCP) process, useful for the development of a healthy and sustainable food model. The NACCP process is an integral part of the Medicinal Plants Sector Plan 2014-2016 (Ministerial Decree: 15391 of 10/12/2013) in agreement with the Ministry of Health; of the Agreement pursuant to article 4 and legislative decree 28 August 1997 n. 281, between the Government, the Regions and the autonomous Provinces of Trento and Bolzano on the document containing “Evaluation of National Criticalities in the field of nutrition and intervention strategies 2016 – 2019”, which in Point III, “Integration of Environment-Health Social Determinants -Cultural” expresses the need to promote and encourage the adoption of the NACCP process in local prevention structures (SIAN and VET) to promote food and nutritional safety policies, the optimization of control capabilities, a single integrated progress and a effective communication; as well as, in Annex III-3 of the same document, the need to activate the necessary collaborations with the Ministry of Agriculture and the Environment for the start of the update of the Italian Food Composition Database.

She holds institutional positions for the Ministry of Agricultural, Food and Forestry Policies, as a permanent technical-scientific expert for the Organic Agriculture Sector, “EG_Bio” Group, for the Research Office, Department of European and international rural development policies; Coordinator and scientific technical expert of the “Research and Experimentation” Group, Medicinal plants supply chain table; representative of the “Territorial marketing and multifunctionality” working group of the chestnut and coriacolo sector.

She is the author of over 150 scientific publications in international journals and 10 sector books. For more information on her publication, click here.

What is the best diet for longevity and good health?

The quest for longevity and optimal health has led to increasing interest in diets that promote systemic balance and prevent chronic diseases.

In the post-genomic era, food is considered not only a reservoir of macronutrients, essential for maintaining cellular metabolism, but also a crucial factor capable of determining the quality of health status. The close relationship between micronutrients and gene expression can, in fact, underlie physiopathological phenomena or, conversely, serve as an early target in delaying the onset of chronic non-communicable diseases (CNCD).

Numerous epidemiological studies examining the relationship between the intake of polyphenol-rich foods and chronic diseases highlight a protective effect of these antioxidant compounds against CNCD.

Several studies have shown that adherence to the Mediterranean Diet, thanks to its unique combination of micro- and macronutrients, appears to have beneficial effects on the risk of cardiovascular diseases, metabolic syndrome, weight management, various types of cancer, major chronic degenerative diseases, and overall and cardiovascular mortality reduction.

The Italian Reference Mediterranean Diet is synonymous with moderation; within it, certain foods characteristic of the Mediterranean region holds a prominent role due to their energy adequacy, and ensure an appropriate balance between energy intake and expenditure across all stages of life.

The anti-inflammatory role of the Mediterranean Diet has gained prominence due to its potential to modulate key physiological processes, particularly its impact on the gut microbiota. This diet emphasizes whole, nutrient-dense foods such as cereals, legumes, vegetables, fruit, fish products, whole grains, lean proteins, and healthy fats and wine—predominantly red, while minimizing processed foods, added sugars, and pro-inflammatory components like trans fats.

It is widely accepted that the consumption of fruits and vegetables prevents diseases associated with oxidative processes. Epidemiological and clinical evidence highlights the protective role of moderate wine consumption on health. This effect may be partially mediated by the action of polyphenols in these foods, which appear to enhance the endogenous antioxidant system.

Moreover, research highlights the pivotal role of the gut microbiota in regulating immune responses and metabolic health. By fostering a diverse and balanced microbial ecosystem, the anti-inflammatory diet reduces chronic inflammation, a key driver of aging and disease. Additionally, foods rich in polyphenols, omega-3 fatty acids, and prebiotics enhance the production of short-chain fatty acids (SCFAs), which have protective effects on gut health and systemic inflammation. This synergistic interaction between dietary patterns and the gut microbiome underscores the anti-inflammatory diet’s promise as a cornerstone for promoting longevity and maintaining good health.