How many minutes of healthy life are lost or gained with one hot-dog, one serving of nuts, or 70 different pizzas?

Based on a set of 16 consolidated Dietary Risk Factors, this seminar will present risks and benefits associated with 7000+ food items, expressed in minutes of life lost or gained. We then compare the nutritional and environmental impacts to identify foods to reduce in priority and go beyond oversimplification such as “all animal foods are bad and all plant food are good”. We finally compare the health effect of food with other factors such as physical activity or chemical exposure in an exposome-based approach.

Dr Olivier Jolliet is a Professor in life cycle impact and risk modeling at the Department of Environmental Health Sciences in the School of Public Health, University of Michigan. His teaching and research aim to compare the life cycle human health risks and benefits of foods and chemicals in consumer products.


PACE Building, 20 Cornwall Street, Woolloongabba
Interaction Space (Room 4002)