Kjell Olsson is a registered dietitian. He holds a BSc in Dietetics from Umeå University (2005) and a MSc in Public Health (MPH) from Lund University (2015). In 2017, Kjell began his part-time PhD studies in the Nutritional Epidemiology group.
Kjell has previous experience working in primary, elderly, and tertiary care, as well as managing a project with the aim to improve nutritional care for the elderly. Kjell has also worked as a project coordinator for the unit of Social Medicine and Global Health at Lund University. Since autumn of 2016, Kjell has been working for Region Skåne as a project leader for the Centre of Excellence focusing on lifestyle and disease prevention (Kunskapscentrum).
Kjell’s PhD research is mainly focused on carbohydrate quality and type 2 diabetes, specifically the types of carbohydrates and dietary patterns that may be associated with an increased risk of type 2 diabetes.
- Dietary carbohydrates have long been expected to be associated with risk of type 2 diabetes; however, the associations for many carbohydrates and carbohydrate-rich foods remain inconclusive. This study analysed associations between intakes of six types of carbohydrates and thirteen carbohydrate-rich foods with incident type 2 diabetes in 26 622 participants (61 % women) in the […]
- Association between added sugar intake and micronutrient dilution: a cross-sectional study in two adult Swedish populationsCONCLUSIONS: These findings suggest that in two Swedish populations the higher the intake of added sugar in the diet, the more likely it is that the intake of micronutrients will be compromised, in two Swedish populations. However, although the trends are significant and consistent with those obtained in other studies on the subject, future studies […]
- Association between added sugar intake and mortality is nonlinear and dependent on sugar source in 2 Swedish population-based prospective cohortsCONCLUSIONS: Our findings indicate that a high sugar intake is associated with an increased mortality risk. However, the risk is also increased among low sugar consumers, although they have a more favorable lifestyle in general. In addition, the associations are dependent on the type of sugar source.