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Episode #57: What Every BODY Should Know About Nutrition & Flourishing, with Dr. Federica Amati
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Dr. Federica Amati is a postdoctoral medical scientist and public health nutritionist, committed to advancing our understanding of nutrition and lifestyle interventions for optimal health. She holds a Ph.D. in Clinical Medicine Research from Imperial College London, where her work focused on the gut microbiome and its impact on human health. She focuses in particular on maternal and early childhood health, emphasizing the first 1,000 days of life, women’s health, and the role of nutrition in improving health outcomes.
Federica is currently a Research Associate at Imperial College London’s School of Public Health, and Nutrition Lead at Imperial’s School of Medicine. Beyond her academic work, Federica is Head Nutritionist at ZOE, a health science company leveraging data-driven insights to empower individuals to achieve better health outcomes through personalized nutrition. At ZOE, she contributes her expertise in nutrition science to help develop innovative solutions that translate cutting-edge research into practical dietary recommendations.
Federica’s recently published book, Every Body Should Know This: The Science of Eating for a Lifetime of Health, outlines how to eat for best health at each life stage. With a passion for public health, Federica has made a real difference to both individual and community health.
In this episode, we discuss what are the most important factors about nutrition to support human thriving, and how nutrition supports flourishing at various stages across the human lifespan.
Key conversation points are:
- the fundamentals about nutrition that we all need to know;
- how to improve our healthspan, as well as our lifespan;
- Federica’s groundbreaking research on how to thrive across the different stages of life that impact nutrition, which she describes as ‘the biggest “windows of opportunity” that human development offers us – the key moments when our physiology, metabolism and needs for certain foods change’;
- and why ultra-processed foods are bad for our health, and strategies we can employ to consume far fewer ultra-processed foods, despite them being so readily available and well marketed.
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