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Essi Päivärinta

University of Helsinki

Finland

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Research Interests

Food Science

40%

Clinical Nutrition

30%

Animal Nutrition

30%

Functional Food

30%

Dietary Science

20%

Nutrition

20%

Nutritional Biochemistry

10%

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Articles4

Partial replacement of red and processed meat with legumes: a modelling study of the impact on nutrient intakes and nutrient adequacy on the population level

Article Link

Year:

2023

Partial substitution of red or processed meat with plant‑based foods and the risk of type 2 diabetes

Article Link

Year:

2023

Replacing dietary animal-source proteins with plant-source proteins changes dietary intake and status of vitamins and minerals in healthy adults

Article Link

Year:

2022

Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults

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Year:

2020

Collaborators5

Suvi Itkonen

University of Helsinki

FINLAND

Mirkka Maukonen

Finnish Institute for Health and Welfare

FINLAND

Anne-Maria Pajari

University of Helsinki

FINLAND

Liisa Korkalo

University of Helsinki

FINLAND

Mikko Lehtovirta

University of Helsinki

FINLAND

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