Michael Le Fevre, PhD

Michael Le Fevre, PhD

Dr.  Lefevre received his Ph.D. in Nutrition from the University of California at Davis. In 1984, he accepted a position at Louisiana State University Medical Center where he studied the mechanisms by which high density lipoproteins protect against heart disease. In 1990, Dr. Lefevre joined the faculty at the Pennington Biomedical Research Center.  His research interests moved into the direction of dietary effects on risk factors for cardiovascular disease.  He also initiated studies aimed at identifying health benefits of dietary phytochemicals.  From 2005-2010 Dr. Lefevre was a Project leader within the Botanicals and Metabolic Syndrome Research Center at PBRC where he studied the effects of anthocyanin rich extracts.

In 2007, Dr. Lefevre accepted a position as a USTAR (Utah Science, Technology and Research) professor in the Center of Advanced Nutrition at Utah State University.  His current research program is engaged in several specific areas of investigation including: 1) examining the effects of phytochemical dietary components on health; 2) defining the impact of dietary constituents on risk factors for coronary artery disease; and 3) identifying genetic, anthropometric, and other factors which contribute to the substantial variations in coronary artery disease risk factor response to dietary manipulation.

Dr. Lefevre is a member of the American Heart Association’s Council on Nutrition, Metabolism and Physical Activity and a fellow of the Council on Arteriosclerosis.  He currently serves as a member of Kraft’s Worldwide Health and Wellness Advisory Council and is a scientific advisor to ILSI North America’s Technical Committee on Fatty Acids.