Ana-Lucia Mayen-Chacon

Research scientist - Nutrition & Health

Ana-Lucia MAYEN 2.png


Nutrition, Sciences des aliments, Evaluation sensorielle

Activities / CV


Ana-Lucia Mayen-Chacon is a research scientist in the Nutrition team. She is interested in research projects on cancer and sensory alterations, nutritional epidemiology, gut microbiota, advanced glycation products and their impact on health.

  • 2022 - present: Research Scientist, Institut Paul Bocuse Research Centre, Ecully, France
  • 2022: Epidemiologist (short term), University of Maastricht, The Netherlands
  • 2018 - 2022: Epidemiologist, International Agency for Research on Cancer, World Health Organization, Lyon, France
  • 2017 - 2018: Epidemiologist, Institute of Nutrition of Central America and Panama, Guatemala
  • 2016 - 2017: Consultant, World Health Organization, Geneva, Switzerland
  • 2013 - 2016: PhD in public health and life sciences, University of Lausanne, Switzerland
  • 2013: Researcher, University of Michigan, USA
  • 2011 - 2012: Intern, United Nations Standing Committee on Nutrition, World Health Organization, Geneva, Switzerland
  • 2010 - 2011: Master in Public Health, Universitat Pompeu Fabra, Barcelona
  • 2010 : Nutrition Advisor, Ministry of Education in Guatemala, Guatemala
  • 2009 - 2010: Consultant, Pan American Health Organization, World Health Organization, Guatemala
  • 2004 - 2009: Degree in Nutrition, Universidad del Valle de Guatemala, Guatemala

Additional information

Nutrition, Epidemiology, Cancer, Taste, Microbiota

- Mayén AL, Aglago EK, Knaze V, Cordova R, Schalkwijk CG, Wagner KH, Aleksandrova K, Fedirko V, Keski-Rahkonen P, Leitzmann MF, Katzke V, Srour B, Schulze MB, Masala G, Krogh V, Panico S, Tumino R, Bueno-de-Mesquita B, Brustad M, Agudo A, Chirlaque López MD, Amiano P, Ohlsson B, Ramne S, Aune D, Weiderpass E, Jenab M, Freisling H. Dietary intake of advanced glycation endproducts and risk of hepatobiliary cancers: A multinational cohort study. Int J Cancer. 2021 Apr 25;149(4):854–64. doi: 10.1002/ijc.33612. Epub ahead of print. PMID: 33899229; PMCID: PMC8360042.

- Córdova R, Mayén AL, Knaze V, Aglago EK, Schalkwijk C, Wagner KH, Overvad K, Tjønneland A, Kyrø C, Katzke VA, Cornet CL, Schulze MB, Birukov A, Palli D, Grioni S, Pasanisi F, Catalano A, Sandanger TM, Gram IT, Skeie G, Crous-Bou M, Molina-Montes E, Amiano P, Colorado-Yohar SM, Ardanaz E, Drake I, Manjer J, Johansson I, Esberg A, Perez-Cornago A, Weiderpass E, Jenab M, Freisling H. Dietary intake of advanced glycation endproducts (AGEs) and cancer risk across more than 20 anatomical sites: A multinational cohort study. Cancer Commun (Lond). 2022 Oct;42(10):1041-1045. doi: 10.1002/cac2.12343. Epub 2022 Aug 4. PMID: 35924960; PMCID: PMC9558686.

- Mayén AL, Guessous I, Paccaud F, Stringhini S, Marques-Vidal P. Educational differences in dietary intake and compliance with dietary recommendations in a Swiss adult population. Int J Public Health. 2016 Dec;61(9):1059-1067. doi: 10.1007/s00038-016-0835-7. Epub 2016 May 23. PMID: 27216627.

- Mayén AL, Marques-Vidal P, Paccaud F, Bovet P, Stringhini S. Socioeconomic determinants of dietary patterns in low- and middle-income countries: a systematic review. Am J Clin Nutr. 2014 Dec;100(6):1520-31. doi: 10.3945/ajcn.114.089029. Epub 2014 Oct 1. PMID: 25411287.


Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02


Raphaëlle Mouillefarine
Partnerships Development
Send an email
+33 (0)4 26 20 97 63

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