Eve Van Cauter, Ph.D. is the Frederick H. Rawson Professor of Medicine at the University of Chicago, where she directs the Sleep, Metabolism and Health Center (SMAHC).
During the past decade, research in her laboratory focused on the impact of decreases in sleep duration and quality on physical health and the interaction of sleep disturbances with the epidemic of obesity. Her group identified sleep loss and poor sleep quality as novel risk factors for obesity and diabetes. In recent years, her efforts have focused on understanding the mechanisms linking insufficient sleep and dysregulation of hunger and appetite. The group is also doing ground-breaking research on the impact of obstructive sleep apnea on the risk and severity of type 2 diabetes and on the metabolic implications of circadian misalignment as occurs in jet lag and shift work.
Eve Van Cauter has received the Pharmacia & Upjohn International Award for Excellence in Published Clinical Research in the Journal of Clinical Endocrinology and Metabolism (1999), the Pfizer Lectureship in Sleep (2005), the 2007 Gerald D. Aurbach Award of the Endocrine Society, the 2007 Outstanding Research Award of the Sleep Research Society, the 2010 Peter C. Farrell Prize in Sleep Medicine at Harvard Medical School and the 2013 Distinguished Scientist Award of the Sleep Research Society. She has served on the Editorial Board of the Journal of Clinical Endocrinology and Metabolism for 10 years, and is an Associate Editor of the journal Sleep. She is the author of more than 250 publications.
Reflections from the conference with Eve Van Cauter
Thursday, 22nd October 2015, 14:30 - 16:00
About the conference
The 12th European Nutrition Conference FENS 2015 took place on the 20th - 23rd October 2015 in Berlin, Germany. The conference organised by the Federation of European Nutrition Societies communicated up-to-date science information to help Europeans keep a healthy lifestyle, centring around five topics:
- food and nutrient intake, dietary patterns, dietary guidelines
- advance in dietary studies, methodology and design
- metabolic diversity
- nutrition, public health, and chronic diseases
- food quality, food safety, sustainability, consumer behaviour and policy.