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Dr Leta Pilic

Lecturer - Nutrition

About Research Media

Biography

Leta completed a degree in Nutrition Science at the Faculty of Food Technology and Biotechnology, University of Zagreb, followed by a Master's degree in Public Health at the Andrija Stampar School of Public Health, Medical School, Croatia.

After obtaining her master's degree and working in pharmaceutical industry for two years, Leta moved to the UK and completed a PhD in Nutrition and Genetics at St Mary’s University. She is currently a lecturer on BSc and MSc programmes in Nutrition. Leta is also a Fellow of the Higher Education Academy.


Research

Leta's PhD explored the effects of genetics on blood pressure response to salt. As member of the Nutrition and Genetics research group at St Mary’s Leta is currently exploring the associations between genetics, taste perception and dietary intake.

She is supervising number of MSc research projects in the area of nutrigenetics and personalised nutrition and is also a research advisor on two PhD projects (Alexandra King: Effects of genotype on clinical outcomes and behaviour in relation to cardiovascular disease and Viviane Anastacio: Genetic and environmental effects on phenotypic expression).

Publications

  • Pilic L., Mavrommatis, Y. (2018) Genetic predisposition to salt-sensitive normotension and its effects on salt taste perception and intake. Br J Nutr. 120 (7), 721-731.
  • Pilic, L., Pedlar, CR., Mavrommatis, Y. (2016). Salt-sensitive hypertension: mechanisms and effects of dietary and other lifestyle factors. Nutr Rev. 74 (10), 645-658.
  • Pilić, L., Džakula, A. (2013). Socioeconomic Status and Risky Health Behaviors in Croatian Adult Population. Acta Med Croatica. 67 (1), 25-35.

Conference communications and published abstracts

  • Cogbill S., Panayiotis, L., Pilic, L., Mavrommatis, Y. (2019). Does genotype-based dietary advice elicit a change in dietary intake? Focus on hypertension and salt intake. Oral presentation at the Nutrition Society Spring Conference “Inter-individual differences in the nutrition response: from research to recommendations”, April 1-2, 2019, Dundee, UK.
  • King, A., Pilic, L., Graham, CAM., Mavrommatis, Y. (2018). The effect of ApoE genotype, MTHFR genotype and dietary intake on intermediate cardiovascular disease risk factors. Does personalised nutrition advice based on ApoE and MTHFR genotype affect dietary behaviour? Poster presentation at the European Nutrigenomics Organisation week, September 3-6, 2018, Newcastle, UK.
  • Pilic, L., Mavrommatis, Y. (2017). Salt sensitivity: genetic and physiological markers and its effects on salt taste perception and intake. Oral presentation at the European Nutrigenomics Organisation week, August 28-31, 2017, Varna, Bulgaria.
  • Graham, CAM., Pilic, L., Mavrommatis, Y. (2017). The effects of genetic profiling on eating behaviour. Oral presentation at the Nutrition Society Summer Conference-Improving Nutrition in Metropolitan Areas, July 10-12, 2017, London, UK.
  • Pilic, L., Mavrommatis, Y. (2016). Genetic predisposition to salt sensitivity and its effects on dietary salt perception and intake. Poster presentation at the Nutrition Society Summer Conference-New Technology in Nutrition Research and Practice, July 11-14, 2016, Dublin, Republic of Ireland.

Recent presentations

  • Mega Evento Nutrition, Sao Paulo, Brazil. Represented the UK Nutrition Society with the talk “Nutrition and Genes: Personalised nutrition for optimal health”, August 2018
  • International Health Week, University of Navarra, Spain. Talk: “The role of nutrigenetics and nutrigenomics in prevention and treatment of cardiovascular disease”, February 2018

In the news

St Mary's Academic Leads Obesity Research at Food Matters Live

Academics address delegates and conduct research into genetic predisposition to obesity at the Food Matters Live conference in London. Find out more...


Media enquiries

For media enquiries, please contact our Communications and Public Engagement Manager, Sam Yarnold, by emailling sam.yarnold@stmarys.ac.uk or calling 020 8240 8262.