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Lu Qi

HCA Regents Distinguished Chair and Professor at Harvard T.H. Chan School of Public Health.

Dr. Qi earned his medical degree in China and doctor of philosophy at Tufts University in Massachusetts. Dr. Qi’s research focuses on the genetic, nutrition, and biochemical risk factors and gene-environment interactions in relation to obesity, type-2 diabetes, and cardiovascular diseases. He is now HCA Regents Distinguished Chair and Professor at Tulane University and Director of Tulane University Obesity Research Center. He has published more than 250 scientific publications, book chapters, and edited a textbook titled ‘Gene-Environment Interaction and Human Diseases’. Dr. Qi serves as editor-in-chief for World Journal of Diabetes, associate editor for BMC Medical Genetics, and editorial board member for the Journal of Nutrition, Nutrition Reviews, the International Journal of Molecular Epidemiology and Genetics, and Frontiers in Nutrigenomics. Dr. Qi is a fellow of American Heart Association (FAHA), American College of Nutrition (FACN), and The Obesity Society (FOS).

Visit website: https://www.hsph.harvard.edu/lu-qi/

 lu-qi-6241593b

See also: Academia Harvard T.H. Chan School of Public Health - Education of new generations of global health leaders

Details last updated 18-Sep-2020

Lu Qi News

Relation between seasoning cooked food with salt and premature death revealed

Relation between seasoning cooked food with salt and premature death revealed

The Guardian - 11-Jul-2022

Not adding extra salt to already prepared foods could be a healthier option

Spicy Foods May Help You Live Longer

Spicy Foods May Help You Live Longer

GOOD - 24-Mar-2016

Consuming spicy foods once a week reducing chances of death in next 7 years by 10 percent. Impro...