T. Colin Campbell
T. Colin Campbell, PhD, is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. Coauthor of the best-selling book The China Study, he has conducted original research in laboratory experiments and large-scale human studies on the effects of nutrition on longterm health. He was coauthor and member of the National Academy of Science’s expert panels on saccharin carcinogenicity (1978), food-safety policy (1978–79), research recommendations on diet, nutrition, and cancer (1982–83), and food-labeling policy (1989–1990), and cochair of the World Cancer Research Fund/American Institute for Cancer Research report on international diet and cancer recommendations (1993–1997). He is the author of more than 300 research papers.
Learn more about this presenter’s work:
- nutritionstudies.org
- Read "History of the Term ‘Whole Food, Plant-Based,'" by T. Colin Campbell.
- Read "Eating Right: 8 Principles of Food and Health," by T. Colin Campbell and Thomas M. Campbell.
Resources
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Eating Right: Eight Principles of Food and Health
T. Colin Campbell and Thomas M. Campbell summarize the lessons about food, health, and disease that they have learned in the course of their work at the Center for Nutrition Studies.
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