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Dr. Mary R. L’Abbé

Earle W. McHenry Professor and Chair of the Department of Nutritional Sciences, Faculty of Medicine, University of Toronto

Mary R. L'Abbé, PhDis the Earle W. McHenry Professor and Chair of the Department of Nutritional Sciences, Faculty of Medicine, at the University of Toronto, where she leads a research group on Food and Nutrition Policy for Population Health.  Dr. L'Abbé is an expert in public health nutrition, nutrition policy, and food and nutrition regulations, with a long career in in mineral nutrition research. Her research examines the nutritional quality of the Canadian food supply, food intake patterns, and consumer research on food choices related to obesity and chronic disease. She is also Director of the WHO Collaborating Centre on Nutrition Policy for Chronic Disease Prevention. Dr. L'Abbé is a member of several committees of the WHO including the Nutrition Guidance Expert Advisory Group on Diet and Health and the Global Coordinating Mechanism for NCDs. She Chairs the PAHO regional Technical Advisory Group on Cardiovascular Disease Prevention through Dietary Salt Reduction. Dr. L'Abbé was co-chair of the Canadian Trans Fat Task Force, led the Trans Fat Monitoring Program and served as Chair and vice-Chair of the Canadian Sodium Working Group. Before joining the University of Toronto, Dr. L'Abbe was Director, Bureau of Nutritional Sciences at Health Canada, where she was responsible for Health Canada's nutrition laboratory research, surveillance, and regulatory programs. She served as Canadian Head of Delegation to the Codex Alimentarius Committees on Nutrition and on Food Labelling and coordinated Canada's role with the US for the Dietary Reference Intakes.  Dr. L'Abbé holds a PhD in nutrition from McGill University and has authored over 190 peer-reviewed scientific publications, book chapters and government reports. She is the recipient of numerous awards including the Centrum young scientist award, the Earle W. McHenry award for outstanding contributions to nutrition in Canada, the World Hypertension League Notable Achievement in Dietary Salt Reduction, Crampton Award for Leadership in Nutrition, and the Queen's Golden Jubilee Commemorative Medal.