Miguel López Moreno | Nutreconciencia

Nutrition researcher and science communicator

Miguel López Moreno is a dietitian-nutritionist and earned a Ph.D. in Food Science from the Spanish National Research Council and the Autonomous University of Madrid (CSIC-UAM), with highest honors, in 2022. His work combines academic research, teaching, and public communication about nutrition science. He wrote Comer mentiras. Cómo evitar engaños entendiendo la ciencia de la nutrición (Eating Lies: How to Avoid Deception by Understanding Nutrition Science), published by Espasa in 2026.

Research

He leads the Diet, Planetary Health, and Performance group at Universidad Francisco de Vitoria, where he is the principal investigator. His research explores how healthy and sustainable dietary patterns relate to cardiometabolic health, performance, and planetary health. Selected publications include:

• Plant-based misinformation as a barrier to dietary transition (The Lancet Planetary Health).
• The OMNIVEG STUDY: Health outcomes of shifting from a traditional to a vegan Mediterranean diet in healthy men (Advances in Nutrition, Elsevier).
• The Appearance of Validity in Nutrition Science (Nutrition, Metabolism & Cardiovascular Diseases, Elsevier).

He received ANECA accreditation in 2025 for Spain’s Contratado Doctor faculty category. He earned a master’s degree in Human Nutrition and Dietetics in 2018 and a bachelor’s degree in Human Nutrition and Dietetics from the University of Granada in 2017.

Media and public education

His work has been covered by international publications including The New York Times, The Times, and The Washington Post. He regularly takes part in conferences, events, and training programs and shares interviews and discussions on social media and video platforms, including Tengo un Plan, Fit Generation, and Realfooding.

Professional focus

His work is centered on research, teaching, and communicating about nutrition rather than operating as a service business. He focuses on interpreting scientific evidence critically and making it accessible to professionals, students, and the general public.