Our Team - Title

Our Team


Ujué Fresán is a Pharmacist, with Masters in Public Health and PhD in Biomedicine. She has been working as a postdoctoral researcher in University of Navarra (Spain), Loma Linda University (USA) and Institute of Public Health of Navarra (Spain). During her research trajectory, she has specialized on sustainable diets, assessing the health effects, environmental impact and affordability of different dietary patterns. She has been part of the Expert Committee of the project “Dietary patterns for Health and Sustainability”, set by the World Health Organization (WHO) European region, and has received several awards from important scientific societies such as the Spanish Nutrition Society and American Society for Nutrition. She is currently working as a postdoctoral researcher at ISGlobal in the eHealth programme. Her major duty is designing and implementing app-based behavioral change interventions promoting sustainable healthy diets.

Lines of research

App-based behavioral change interventions promoting sustainable healthy diets

Main publications

  • Ujué Fresán; Joan Sabaté. 2019. Vegetarian Diets: Planetary Health and Its Alignment with Human Health. Advances in Nutrition. 10-Supplement_4:S380-S388. doi:10.1093/advances/nmz019.
  • Ujué Fresán; Miguel A. Martínez-González; Gina Segovia-Siapco; et al. 2020. A three-dimensional dietary index (nutritional quality, environment and price) and reduced mortality. Preventive Medicine. 137:106124.
  • Ujué Fresán; Miguel Angel Martinez-Gonzalez; Joan Sabate; Maira Bes-Rastrollo. 2019. Global sustainability (health, environment and monetary costs) of three dietary patterns: results from a Spanish cohort (the SUN project) BMJ Open. 9:e021541. doi:10.1136/bmjopen-2018-021541
  • Ujué Fresán; Sofie Errendal; Winston J Craig; Joan Sabate. 2019. Does the size matter? A comparative analysis of the environmental impact of several packaged foods. Science of the Total Environment. 687:369-379. doi:10.1016/j.scitotenv.2019.06.109
  • Ujué Fresán; Maximino A Mejia; Winston J Craig; et al. 2019. Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content. Sustainability 11(12): 3231 doi:10.3390/su1112323111
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