T. Colin Campbell

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T. Colin Campbell
TColinCampbell-by-GageSkidmore-crop.jpg
Campbell speaking in 2013
Born (1934-01-01) January 1, 1934 (age 85)
EducationB.S. (1956), pre-veterinary medicine, Pennsylvania State University
Veterinary school, one year, University of Georgia
M.S. (1958), nutrition and biochemistry, Cornell University
Ph.D. (1961), biochemistry, nutrition, and microbiology, Cornell University
OccupationNutritional biochemist
Notable work
The China Study (2005)
RelativesThomas M. Campbell and Nelson Campbell (sons)
WebsiteT. Colin Campbell Center for Nutrition Studies

T. Colin Campbell (born, January 1, 1934) is an American biochemist. He works in the effect of nutrition on long-term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University.

Career[change | change source]

Campbell has become known for his advocacy of a low-fat, whole foods, plant-based diet. He is the author of over 300 research papers and three books, The China Study (2005, co-authored with his son, Thomas M. Campbell II), which became one of America's best-selling books about nutrition), Whole (2013) and The Low-Carb Fraud (2014).[1] Campbell featured in the 2011 American documentary Forks Over Knives.

His works[change | change source]

  • Diet, Life-style and Mortality in China (1991)
  • The China Study (2005)
  • Whole: Rethinking the Science of Nutrition (2013)
  • Campbell, T. Colin, and Caldwell Esselstyn, Jr, MD. "Forks Over Knives: How a Plant-Based Diet Can Save America". Huffington Post, May 13, 2011.
  • Campbell, T. Colin. "Nutrition: The Future of Medicine", The Huffington Post, October 25, 2010.
  • Campbell, T. Colin. "Low Fat Diets Are Grossly Misrepresented". Huffington Post, September 28, 2010.
  • Campbell, T. Colin, PhD, with Jacobson, Howard, PhD. (2014) The Low-Carb Fraud. BenBella Books. ISBN 978-1-940363-09-7

References[change | change source]

  1. Interview with T. Colin Campbell, author of "Whole", philly.com.

Other websites[change | change source]