David M. Klurfeld, PhD
David Klurfeld has been National Program Leader for Human Nutrition in the Agricultural Research Service of the U.S. Department of Agriculture since 2004. He is responsible for the scientific direction of the intramural human nutrition research conducted by USDA laboratories. Prior to government service, he was Professor and Chairman of the Department of Nutrition & Food Science at Wayne State University in Detroit, Michigan for 11 years. Before that he was on the faculty of The Wistar Institute and the University of Pennsylvania School of Medicine for 15 years.
His research focused on the relationship of diet and prevention of chronic diseases such as cancer, heart disease, and gallstones. Among his scientific discoveries are the first demonstration that red wine consumption resulted in fewer cardiovascular lesions, that the cholesterol-filled cells in human arterial lesions are white blood cells, that reducing calories was more important than reducing fat in the diet for decreasing cancer growth, and a mediator of this last effect was likely IGF-1. Dr. Klurfeld has published more than 190 peer-reviewed articles and book chapters. He was Editor-in-Chief of the Journal of the American College of Nutrition for 6 years and is currently Associate Editor of the American Journal for Clinical Nutrition. He is also a member of National Institute for Diabetes, Digestive and Kidney Diseases Advisory Council.
Dr. Klurfeld received his undergraduate degree from Cornell University and both master’s and doctorate degrees in pathology from the Medical College of Virginia.
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