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:


  • Eating Right: Eight Principles of Food and Health

    Researcher and author T. Colin Campbell puts forth the principles that he believes should inform the way we do science, the way we treat the sick, the way we feed ourselves, the way we think about health, and the way we perceive the world.

  • The Origin of the Term ‘Whole Food, Plant-Based’

    Back in the 1980s, T. Colin Campbell was charged with articulating the then-emerging information suggesting that nutrition really appeared to be important in the development of human cancer.