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Asheville, North Carolina News

Renowned Nutritionist, Researcher and Health Advocate at UNCA

ASHEVILLE NC – T. Colin Campbell, nutrition expert, researcher, and author of the award-winning bestseller, “The China Study,” will return to Asheville to discuss his groundbreaking research at 5:30 p.m. Tuesday, Oct. 16, in UNC Asheville’s Lipinsky Auditorium. This event is free and open to the public.

Campbell became a leading advocate for the health benefits of an entirely plant-based diet after examining correlations between diet, lifestyle and health outcomes over many years among large numbers of people. Former President Clinton cited “The China Study” in explaining how he lost 24 pounds by switching to a plant-based diet in hopes of improving his heart health.

“The China Study,” is based on Campbell’s role in and conclusions from the 20-year research partnership between the Chinese Academy of Preventative Medicine, Oxford University, and Cornell University which studied dietary, lifestyle and disease mortality characteristics in 65 rural Chinese counties. Rural China was chosen because it has been home to millions of people who share a similar genetic make-up and have relatively few changes in diet over time. The study, described by the New York Times as the “Grand Prix of epidemiology,” compared the health consequences of diets rich in animal-based foods with those of diets rich in plant-based foods. Campbell uses the findings to make the case that a plant-based diet lowers the risk of heart disease, diabetes and cancer.

Campbell’s October 16 talk, “The Great Food Secret,” promises to be a major event for healthy eaters locally and for people who are curious about using dietary choices to protect against chronic disease. His visit is co-sponsored by Mission Health, UNC Asheville’s N.C. Center for Health & Wellness, and the UNC Asheville Department of Health and Wellness. Campbell had come to Asheville in February but was forced to cancel his scheduled appearance due to the death of a close friend and colleague.

Campbell, who received his master’s degree and Ph.D. from Cornell University, is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell. He has also served as a research associate at Massachusetts Institute of Technology, and spent 10 years on the faculty of Virginia Polytechnic Institute and State University’s department of biochemistry.

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