Marcia Otto, PhD

Photo of Marcia Otto

Assistant Professor, Epidemiology, Human Genetics & Environmental Sciences
Marcia.C.Otto@uth.tmc.edu

Marcia Otto's research interests are on the effects of different aspects of diet on cardiovascular and metabolic health. She received her M.S. in Environmental Science from the University of Sao Paulo, Brazil. After completing her PhD at the University of Texas Health Science Center at Houston School of Public Health with a focus on micronutrient intakes and their relationships with inflammation and cardiovascular disease, metabolic syndrome and diabetes in a multiethnic population, Dr. Otto received her postdoctoral training in Nutritional and Cardiovascular Epidemiology at Harvard T.C. Chan School of Public Health.

Her current research projects include the study of circulating dietary fatty acids their effects on cardiovascular and cognitive outcomes, the evaluation of the role of diet diversity and quality on cardiometabolic disease, and the estimation of the impact of suboptimal diet and metabolic risk factors on mortality in Brazil.

Download CV

Recent Publications

Effects of Saturated Fat, Polyunsaturated Fat, Monounsaturated Fat, and Carbohydrate on Glucose-Insulin Homeostasis: A Systematic Review and Meta-analysis of Randomised Controlled Feeding Trials

(Imamura F, Micha R, Wu JH, de Oliveira Otto MC, Otite FO, Abioye AI, Mozaffarian D; 2016)

The Impact of Dietary and Metabolic Risk Factors on Cardiovascular Diseases and Type 2 Diabetes Mortality in Brazil

(de Oliveira Otto MC, Afshin A, Micha R, Khatibzadeh S, Fahimi S, Singh G, Danaei G, Sichieri R, Monteiro CA, Louzada ML, Ezzati M, Mozaffarian D; Global Burden of Diseases, Injuries, and Risk Factors Metabolic Risk Factors of Chronic Diseases Expert Group; Nutrition and Chronic Diseases Expert Group (NutriCoDE); 2016)

Everything in Moderation--Dietary Diversity and Quality, Central Obesity and Risk of Diabetes

(de Oliveira Otto MC, Padhye NS, Bertoni AG, Jacobs DR Jr, Mozaffarian D;PLoS One; 2015)

Insights and Perspectives on Dietary Modifications to Reduce the Risk of Cardiovascular Disease

(Baer DJ, Rice Bradley BH, Kris-Etherton P, Mente A, de Oliveira Otto M; Adv Nutr; 2014)

Circulating and dietary omega-3 and omega-6 polyunsaturated fatty acids and incidence of CVD in the Multi-Ethnic Study of Atherosclerosis

(de Oliveira Otto MC, Wu JH, Baylin A, Vaidya D, Rich SS, Tsai MY, Jacobs DR Jr, Mozaffarian D; 2013)

Recent News

Americans may have outgrown traditional advice of having a varied diet

Thumbnail image for Americans may have outgrown traditional advice of having a varied diet

When it comes to diet in the Western world of overconsumption where cheap convenience food rules, the age-old adage “everything in moderation” has been put to the test, prompting the American Heart Association (AHA) to issue a science advisory led by researchers at The University of Texas Health Science Center at Houston (UTHealth).

The Vindication of Cheese, Butter, and Full-Fat Milk

Thumbnail image for The Vindication of Cheese, Butter, and Full-Fat Milk

As a young child I missed a question on a psychological test: “What comes in a bottle?” The answer was supposed to be milk. I said beer. Milk almost always came in cartons and plastic jugs, so I was right. But this isn’t about rehashing old grudges.

New Research Could Banish Guilty Feeling for Consuming Whole Dairy Products

Thumbnail image for New Research Could Banish Guilty Feeling for Consuming Whole Dairy Products

Enjoying full-fat milk, yogurt, cheese and butter is unlikely to send people to an early grave, according to new research by The University of Texas Health Science Center at Houston (UTHealth).