Andrea J. Glenn, MSc, RD, PhD, is an Assistant Professor in the Department of Nutrition and Food Studies at New York University. She is also a Visiting Scientist in the Department of Nutrition at the Harvard T.H. Chan School of Public Health. She completed her BSc in Nutrition at St. Francis Xavier University, RD training at Mount Sinai Hospital (Toronto), MSc and PhD in Nutritional Sciences at the University of Toronto, and postdoctoral training in Nutrition at the Harvard T.H. Chan School of Public Health.
Her main research interests include addressing questions of public health and clinical importance in relation to dietary patterns, plant protein, and cardiometabolic disease risk, particularly cardiovascular disease and type 2 diabetes, and healthy aging. She explores these research areas by incorporating epidemiological analyses, clinical trial data, and metabolomics. She is the lead author of several research articles, including in Diabetes Care, Circulation, Journal of the American Heart Association, and American Journal of Clinical Nutrition, where she examined plant-based dietary patterns and cardiometabolic disease risk. Dr. Glenn also has a variety of experience in coordinating clinical trials, developing knowledge translation tools for patients with cardiometabolic disease, and teaching in the areas of nutritional epidemiology, clinical nutrition, and culinary medicine.