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T. Colin Campbell

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**T. Colin Campbell’s Background and Career:**
– Grew up on a dairy farm
– Studied pre-veterinary medicine at Pennsylvania State University
– Obtained B.S. in 1956
– Attended veterinary school at the University of Georgia
– Completed M.S. in nutrition and biochemistry at Cornell in 1958
– Joined MIT as a research associate
– Worked at Virginia Tech Department of Biochemistry and Nutrition
– Returned to Cornell in 1975 in Division of Nutritional Sciences
– Senior science adviser to American Institute for Cancer Research
– Advocates for the link between animal protein consumption and diseases

**T. Colin Campbell’s Contributions and Publications:**
– Founder of T. Colin Campbell Center for Nutrition Studies
– Center provides education on whole food, plant-based diet
– Partners with eCornell for online courses
– President of the board of directors for the Center
– Authored over 300 research papers and four books
– Notable works include ‘The China Study’ and ‘Whole’
– Co-authored ‘Forks Over Knives’ with Caldwell Esselstyn, Jr., MD
– Published works on nutrition and the impact of diets on health
– Featured in various documentaries and publications

**T. Colin Campbell’s Professional Involvements and Recognition:**
– Interviewed by various sources like The New York Times
– Involved in the China–Cornell–Oxford Project on diet and disease
– Member of United States National Academy of Sciences expert panels
– Holds honorary professorship at the Chinese Academy of Preventive Medicine
– Featured in documentaries like ‘Forks Over Knives’ and ‘PlantPure Nation’

**Supporters and Influences of T. Colin Campbell:**
– Vegan Advocates: Alice G. Marsh, Helen Nearing, Scott Nearing, Henry Stephens Salt, Ellen G. White
– Nutritionists and Scientists: Elmer McCollum, William Metcalfe, Eli Peck Miller, T. Colin Campbell, Russell Thacher Trall
– Ethical Philosophers: Francis William Newman, James Rachels, Valluvar, Howard Williams, Rollo Russell
Animal Rights Activists: J. Howard Moore, Reuben D. Mussey, Ulma Doyle Register, James Simpson, Sidney Trist

**Chefs and Authors in Alignment with T. Colin Campbell’s Principles:**
Nava Atlas
Mayim Bialik
Gypsy Boots
Kathleen Keen Zolber

T. Colin Campbell (Wikipedia)

Thomas Colin Campbell (born March 14, 1934) is an American biochemist who specializes in the effect of nutrition on long-term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University.

T. Colin Campbell
Campbell speaking in 2013
Born (1934-03-14) March 14, 1934 (age 90)
EducationPennsylvania State University (BS)
University of Georgia
Cornell University (MS, PhD)
OccupationNutritional biochemist
Notable workThe China Study (2005)
SpouseKaren Campbell
ChildrenThomas M. Campbell, Keith E. Campbell, Nelson Campbell (sons)
WebsiteT. Colin Campbell Center for Nutrition Studies

Campbell has become known for his advocacy of a low-fat, whole foods, plant-based diet. He coined the term "Plant-Based diet" to help present his research on diet at the National Institutes of Health in 1980.[citation needed] He is the author of over 300 research papers and four books: The China Study (2005), which was co-authored with his son, Thomas M. Campbell II, and became one of America's best-selling books about nutrition, Whole (2013), The Low-Carb Fraud (2014) and The Future of Nutrition: An Insider's Look at the Science, Why We Keep Getting It Wrong, and How to Start Getting It Right (2020). Campbell is featured in the 2011 American documentary Forks Over Knives.

Campbell was one of the lead scientists of the China–Cornell–Oxford Project on diet and disease, set up in 1983 by Cornell University, the University of Oxford, and the Chinese Academy of Preventive Medicine to explore the relationship between nutrition and cancer, heart, and metabolic diseases. The study was described by The New York Times as "the Grand Prix of epidemiology".

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