Dr. Clinton also holds appointments in the Department of Human Nutrition in the College of Education and Human Ecology and in the Division of Environmental Health Sciences in the College of Public Health. He is a physician-scientist who has devoted his career to research in cancer etiology and prevention. Dr. Clinton's research focuses on epidemiology, clinical trials, community research, and experimental models, as well as cell and molecular systems. He has published extensively on the role of dietary energy balance and obesity in cancer risk, on a variety of foods associated with cancer prevention properties, as well as on several nutrients including vitamin D, calcium, omega-3 fatty acids, and vitamin E. He served on the IOM Committee on Dietary Reference Intakes for Vitamin D and Calcium.
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