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David Klurfeld, PhD

Adjunct Professor
Indiana University School of Public Health-Bloomington
Glenwood, Maryland, United States

David Klurfeld is Adjunct Professor in the Indiana University School of Public Health. He retired in 2020 after 16 years as National Program Leader for Human Nutrition in the U.S. Department of Agriculture’s Agricultural Research Service. Prior to government service, he was Professor and Chairman of the Department of Nutrition & Food Science at Wayne State University in Detroit, Michigan for 12 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. 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 200 peer-reviewed articles and book chapters. He was Associate Editor of the American Journal for Clinical Nutrition from 2007 to 2019 and is currently Associate Editor of Journal of Nutrition. He was elected a Fellow of the American Society for Nutrition (ASN) in 2018, received the Ralph Holman Lifetime Achievement Award from the American Oil Chemists Society in 2019, and the David Kritchevsky Career Achievement Award from ASN in 2020.

Dr. Klurfeld received his undergraduate degree in general agriculture from Cornell University and both master’s and doctorate degrees in pathology from the Medical College of Virginia.

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