Matti Marklund

Matti Marklund is an Assistant Professor at the Bloomberg School of Public Health, Johns Hopkins University, with additional appointments at The George Institute for Global Health (Australia) and Uppsala University (Sweden). He holds a PhD in Food Science from the Swedish University of Agricultural Sciences (2012) and an MSc in Engineering Biotechnology from Umeå University (2007).

His research focuses on nutrition and public health, particularly diet-disease relationships, cardiometabolic epidemiology, and food policy. Key areas include sodium and potassium intake, trans-fatty acids, dietary fat quality, and cost-effectiveness analysis of global health interventions. He has led studies on salt substitution, food pricing policies, and hypertension management.

His 15 most recent publications (2025–2019) cover topics such as trans-fatty acid biomarkers in Nigeria, price elasticity of food in Australia, hypertension treatment modeling in India, and diabetes risk from fatty acid intake. These works integrate modeling, cohort studies, and systematic reviews across public health, cardiovascular medicine, and nutritional epidemiology.

Scientific awards include:

• 2022 & 2021: Paul Dudley White International Scholar Award, American Heart Association
• 2017 & 2016: Dr. P Håkansson’s Foundation Research Award

His work has been cited over 3,000 times and referenced in 25 policy documents (WHO, World Bank). He has collaborated with institutions in Kenya, Nigeria, India, and Bangladesh for global health interventions.