My research is focused on bioactive compounds in food and their beneficial effects on human health. The goal is to get a better understanding of how dietary and genetic factors interact and relate to biological responses and the risk of developing chronic diseases. Effect biomarkers include biomarkers of oxidative stress and defence as well as common risk factors of cardiovascular disease. These are applied in human dietary intervention studies and biobank-based cohort studies, as well as experimental animal models. Current research projects focus on genetic differences affecting antioxidant defense or inflammation and their interaction with diet to alter biomarkers for early effects. Dietary factors include fruits and vegetables, selenium, and red meat. Other research projects focus on genetics of vitamin D response, and on interactions between alcohol and genetics and risk of breast cancer.