Pierre Julien

Dr. Pierre Julien is a professor of Medicine at Laval University and the Director of the Endocrinology and Nephrology Research Unit at the Centre de recherche de CHU de Québec-Laval University. He is the Director of the Centre de recherche en endocrinologie, métabolisme et inflammation (CREMI) at Laval University, as well as the President of the Québec Society of Lipidology, Nutrition and Metabolism.

His expertise mainly focusses on the role of fatty acids, particularly omega-3 and trans fatty acids on oxidative stress in various pathologies. Thus, he is involved in the establishment of research pregnancy cohorts, such as INTAPP (International Trial of Antioxidants in the Prevention of Preeclampsia) and IRNPQEO (Integrated Research Network in Perinatology of Quebec and Eastern Ontario) cohorts to study the role of oxidative stress. Including studies on the role of antioxidants such as vitamins E et C, Dr. Julien is also involved in the demonstration of the role of oxidized fatty acids (isoprostanes) as early biomarkers of oxidative stress.

Recently, we have studied the oxidation of long-chain fatty acids by free radicals using novel analytical methods with gas chromatography and high-pressure liquid chromatography combined with mass spectrometry. We have discovered that oxidized fatty acids (isoprostanes), particularly those derived from arachidonic fatty acid (oméga-6), may be used as biomarkers for the early detection of pregnancy hypertension, but also reveal other inflammatory pathologies, such as cancer and diabetes. The actual research program is thus geared at studying the beneficial effects of anti-inflammatory omega-3 fatty acid metabolites compared to metabolites generated by pro-inflammatory omega-6 fatty acids.

We have demonstrated that metabolic and transcriptomic factors may significantly influence the response to dietary supplementation in fatty acids, suggesting inter-individual variations with important pathophysiologic effects. These results shed light on the importance of proposing personalized dietary recommendations, particularly related to the levels of omega-3 and omega-6 fatty acids.