Mary Flynn, PhD, RD, LDN

Mary M. Flynn, PhD, RD, LDN is an Associate Professor of Medicine at Brown University and a research dietitian at The Miriam Hospital where she has worked since 1984. Her main research interest since 1998 is extra virgin olive oil and how food can be used as medicine. In 1999, she developed a plant-based, olive oil diet that she has tested for improvement in biomarkers for disease and weight loss in women diagnosed with invasive breast and men with prostate cancer, improvement in components of the metabolic syndrome; and to decrease food insecurity in food pantry clients and medical students.