Catherine FEART
  • E-mail :[email]
  • Phone : 0547304204
  • Location : BORDEAUX, France
Last update 2022-09-13 19:03:32.57

Catherine FEART PhD, HDR, Epidemiology

Course and current status

Work Experience


1 oct. 2011–present

Full-Time Researcher

INSERM, Bordeaux Population Health (BPH) Research Center, Univ. Bordeaux

Leader of the topic “Nutrition, Health and Aging” in the team Lifelong Exposures, Health and Aging

1 jan 2006 – 1 oct 2011

Post-Doctoral fellow

INSERM –Univ. Bordeaux, BORDEAUX

2 juil 2004 – 1 sept 2005

Teaching and Research Associate

Univ. Bordeaux, BORDEAUX

1 nov 2000 – 2 juil 2004

PhD in Nutrition and Food Sciences






University Diploma "Manage, lead and evaluate the prevention and promotion of health"


Qualification to direct Researches (HDR) Public Health and Epidemiology – Univ. Bordeaux


Authorization to direct a PhD Student (ADT)


Master Sc Epidemiology and Biostatistics


PhD in Nutrition and Food Sciences


University Diploma Methods and Practices in Epidemiology




Organisational / managerial skills


- Leader of the topic “Nutrition, Health and Aging” in the team Lifelong Exposures, Health and Aging in the BPH INSERM U1219 since 2016

- Co-PI of the DOCA3 project, in collaboration with ITERG, 2021-2023

- PI of PROLOG (Dairy Products and Cognition), Funded by CNIEL, 2018-2021

- WP leader in the JPI SALAMANDER project (Salivary biomarkers of dietary patterns) (PI M Morzel CSGA Dijon), 2017-2020

- PI of GeSyCa (Geriatric syndromes and risk of cancer), Funded by SIRIC BRIO 2016

- PI of ALADIN (Nutrition, Inflammation, Dementia), Funded by ITMO Public Health, 2015

- Member of the FP7 FRAILOMIC project (Omics and frailty), 2013-2018

- Member of the steering committee FOD-CC (Frailty Operative Definition by Consensus), 2010

- Author of 111 original papers and reviews, H-Index = 35



- In charge of the University Diploma “Nutritional Epidemiology via internet”, ISPED, since 2014

- In charge of the courses on “Epidemiology and Nutrition” of the Master Sc Nutrition and Food Sciences, Univ. Bordeaux since 2016

- Supervisor of 4 PhD student (since 2017)

- Co- Supervisor of 1 PhD Student (Brazil, 6 months in 2017)

- Supervisor of 2 Post-Doc, 7 Master 2 Sc in Epidemiology, 5 Master 1 Sc  in Epidemiology, 1 Master 2 Sc Nutrition,1 Master 1 Sc Nutrition, 1 Engineer + 6 statisticians (2008-2022)

Job Related Skills

- Member of the steering committee of the Lipids and Nutrition Group (2019) and of the French National Nutrition Society (2021)

- Associate Editor for Nutrients since 2018

- Member of the working group on the NOVA classification (Fonds Français Alimentation Santé) (2019-2020)

- Member of the working group on the public health recommendations regarding alcohol intakes (Santé Publique France, INCA, 2017)

- Member of the steering committee of the EUCLID platform (projects about Nutrition) since 2014

- Expert for the Engineer School Bordeaux Sciences Agro since 2008

- Reviewers of several national and international grants

- Jury Member of 7 PhD thesis between 2016-2022 and member of 2 thesis follow-up committee (Univ. Bordeaux, 2019 & 2022)

- Involvement in the French Nutrition Society, Nutrition and Lipids Group, Knowledge Hub DEDIPAC (JPI HDHL) and of the Association of French Epidemiologists (ADELF)

Scientific summary

My research focuses on the relationship between nutrition and food intake and the onset of geriatric syndromes. I'm mainly interested in the potential benefit of specific nutrients, foods and dietary patterns on the risk of developping mental disorders, including dementia and depression, and physical frailty and by the underlying mechanisms, including the role of gut microbiota and inflammation on these relationships. 

In particular, I observed that a greater adherence to a Mediterranean diet was associated with a slower cognitive decline among older adults, and that an adequate D vitamin status would be a preventive strategy to fight against Alzheimer. A mechanism involving LPS, in part regulated by the quantity and quality of lipids, and linked to the gut microbiota, could in part explain such associations. The Mediterranean diet apperas to be also associated with a lower risk of frailty, even among oldest population (80y+).

I leverage from the large popualtion-based cohort 3C to develop my research and from strong collaborative collaborations among colleagues from the Bordeaux Population Health research center and from international network (Frailomic for instance).

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