Penny Kris-Etherton

Distinguished Professor of Nutrition

The Pennsylvania State University - University Park Campus

United States

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About

Dr. Penny Kris-Etherton is a Distinguished Professor of Nutrition at Pennsylvania State University, University Park, USA. Her research focuses on various aspects of nutrition including the impact of dietary patterns on gut microbiota, cardiovascular health, and dietary education. Recent articles reflect her interests in the effects of lean beef, avocado intake, and the role of herbs and spices in improving diet quality.

Articles (18)

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2025

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2021

Collaborators (10)

John E. Hayes

UNITED STATES

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Helene Hopfer

Associate Professor

The Pennsylvania State University - University Park Campus

UNITED STATES

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David Andrew Mills

Distinguished Professor

University of California, Davis

UNITED STATES

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Joan Sabate

Professor of Nutrition and Epidemiology

Loma Linda University

UNITED STATES

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Connie J Rogers

University of Georgia

UNITED STATES

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Alice H Lichtenstein

Tufts University

UNITED STATES

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Karen E Aspry

Brown University

UNITED STATES

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Andrew Patterson

Professor of Molecular Toxicology

Pennsylvania State University

UNITED STATES

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Travis Masterson

Pennsylvania State University

UNITED STATES

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Muzi Na

Assistant Professor, Broadhurst Career Development Professor for the Study of Health Promotion and Disease Prevention

Pennsylvania State University

UNITED STATES

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Penny Kris-Etherton

Research Interests

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Articles (18)

Effect of Varying Quantities of Lean Beef as Part of a Mediterranean‐Style Dietary Pattern on Gut Microbiota and Plasma, Fecal, and Urinary Metabolites: A Randomized Crossover Controlled Feeding Trial

Evaluating the Influence of Videos on Medical Professionals’ Perception of Using Herbs and Spices for Healthy Cooking and Potential Application in Patient Care

Nutrition Education “Shorts”: The Effect of Short-Form Media on Conveying Information About Improving Diet Quality

Effect of Daily Avocado Intake on Cardiovascular Health Assessed by Life's Essential 8: An Ancillary Study of HAT, a Randomized Controlled Trial

The role of nutrition-related clinical trials in informing dietary recommendations for health and treatment of diseases

Online Nutrition Education Videos Teaching How to Use Herbs and Spices to Improve Diet Quality

Effect of Incorporating 1 Avocado per Day Versus Habitual Diet on Vascular Function in Adults With Abdominal Obesity: An Ancillary Study of HAT, a Randomized Controlled Trial

Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting

The effect of cottonseed oil on lipids/lipoproteins: a systematic review and plasma cholesterol predictive equations estimations

Putting saturated fat in context—replacement and total intake matter

Diet-derived and diet-related endogenously produced palmitic acid: Effects on metabolic regulation and cardiovascular disease risk

Walnut consumption and gut microbial metabolism: Results of an exploratory analysis from a randomized, crossover, controlled-feeding study

Four weeks of spice consumption lowers plasma proinflammatory cytokines and alters the function of monocytes in adults at risk of cardiometabolic disease: secondary outcome analysis in a 3-period, randomized, crossover, controlled feeding trial

Dietary Approaches to Stop Hypertension (DASH)-Style Dietary Pattern and 24-Hour Ambulatory Blood Pressure in Elderly Chinese with or without Hypertension

The Dynamic Interplay of Healthy Lifestyle Behaviors for Cardiovascular Health

Nutrition recommendations for a healthy pregnancy and lactation in women with overweight and obesity – strategies for weight loss before and after pregnancy

Matrix Effects on the Delivery Efficacy of Bifidobacterium animalis subsp. lactis BB-12 on Fecal Microbiota, Gut Transit Time, and Short-Chain Fatty Acids in Healthy Young Adults

Abdominal Subcutaneous Adipose Tissue, Diet, and Risk of Cardiovascular Disease: What do we Know?

Collaborators (10)

John E. Hayes

Helene Hopfer

David Andrew Mills

Joan Sabate

Connie J Rogers

Alice H Lichtenstein

Karen E Aspry

Andrew Patterson

Travis Masterson

Muzi Na

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