The Miriam Hospital
Online Newsroom
 Mary
Flynn, PhD, RD, LDN
Mary M. Flynn, PhD, RD, LDN, is an expert in the field of nutrition
specializing in the benefits of the Mediterranean diet. As a research
dietitian at The Miriam Hospital and assistant professor at Brown
Medical School, she has gained national attention for her research
on the effects that a plant based olive oil diet has on health improvement
and weight management.
Flynn's research is based on studies starting in the 1950s that
found the lowest rates of cancer and heart disease were on the Greek
Islands where the food is swimming in olive oil. Flynn compared
a standard low-fat diet to a plant based diet with virtually no
meat and found that those in the plant based group lost more weight
than the low-fat group while eating close to 40 percent of their
calories from fat due to the olive oil consumption.
Flynn has served as principal investigator in grant funded research
projects comparing a Mediterranean diet to a conventional diet for
metabolic improvement. Currently, she is the principal investigator
on a project funded by the Susan G. Komen Breast Cancer Foundation
comparing a plant based olive oil diet to a conventional diet in
women over 50 diagnosed with invasive breast cancer for improvement
in biomarkers and weight loss.
In addition to co-authoring the book, Low Fat Lies, High Fat
Frauds and the Healthiest Diet in the World, Flynn has
authored more than 20 related scholarly articles and abstracts.
Flynn holds an undergraduate and doctorate degree in nutrition
from the University of Rhode Island and a master of arts in nutrition
from the University of Maryland.
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