Abigail Johnson, PhD

Assistant Professor, Division of Epidemiology and Community Health

Abigail Johnson

Contact Info


Office Address:
324 WBOB
1300 2nd Street S, Suite 300
Minneapolis MN 55455

PhD, RD, Nutrition, University of Minnesota

BS, Nutrition Science and Biology, University of Minnesota


My research explores the relationships between diet and the human gut microbiome in health and disease using novel computational methods for dietary data. My current focus areas include 1) analysis of diet and microbiome after dietary interventions, 2) methods development for dietary data analysis and visualization, and 3) understanding the interactions between foods, microbes, and fungi during different stages of development. I am interested in exploring how diet and the microbiome interact to influence chronic diseases including prediabetes, diabetes, and cancer.


Microbiome, nutrition, obesity, dietary assessment, data visualization.



Select publications

See a full list of publications on Google Scholar and PubMed

  1. Johnson, A. J., Zheng, J. J., Kang, J. W., Saboe, A., Knights, D., & Zivkovic, A. M. (2020). A guide to diet-microbiome study design. Frontiers in Nutrition, 7, 79. doi: 10.3389/fnut.2020.00079.
  2. Leeming, E., Johnson, A., Spector, T., & Le Roy, C. (2019). Effect of diet on the gut microbiota: Rethinking intervention duration. Nutrients, 11(12).
  3. Langsetmo, L., Johnson, A., Demmer, R., Fino, N., Orwoll, E., Ensrud, K., . . . (2019). The association between objectively measured physical activity and the gut microbiome among older community dwelling men. J Nutr Health Aging, 23(6), 538-546.
  4. Johnson, A., Vangay, P., Al-Ghalith, G., Hillmann, B., Ward, T. L., Shields-Cutler, R. R., . . . Knights, D. (2019). Daily sampling reveals personalized diet-microbiome associations in humans. Cell Host Microbe, 25(6), 789-802.
  5. Vangay, P., Johnson, A., Ward, T., Al-Ghalith, G., Shields-Cutler, R., Hillmann, B., . . . Knights, D. (2018). US immigration westernizes the human gut microbiome. Cell 


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