About Us

Our research builds on over 60 years of groundbreaking work in nutrition science, starting with Dr. John Farquhar's pioneering studies on obesity, diabetes, and metabolism in the 1960s. Along with Dr. Gerald Reaven, Dr. Farquhar helped uncover the link between obesity and insulin resistance, which plays a key role in the development of type 2 diabetes.

Today, our focus has shifted to nutrition intervention studies that explore the impact of dietary patterns—such as vegetarian diets and antioxidant-rich foods—on health. We also study the effects of phytochemicals (like garlic and ginkgo biloba) and newer risk factors for disease, such as inflammation and C-reactive protein. Our research goes beyond traditional nutrition topics to explore more comprehensive approaches to health, including weight loss strategies.

Our collaborations with experts in cardiovascular medicine, endocrinology, and plant bioactives deepen our understanding of how food affects health, from cellular biology to global disease trends.

We are an important and growing component of the prestigious Stanford Prevention Research Center in the Stanford School of Medicine.

The Bigger Picture

We believe that the right diet can play a crucial role in preventing chronic diseases that are straining our healthcare system. But finding the "optimal" diet is complex in today’s fast-paced, food-driven world. Nutrition science is essential to uncovering the answers, and we use a variety of methods— from molecular biology to global comparisons of dietary habits—to tackle this challenge.

Making a Difference

What sets our research apart is our commitment to real-world impact. We believe the best way to understand how food affects health is to study real people eating real food in real life. While these human intervention studies can be challenging, they offer invaluable insights into how diet can truly improve health and wellness.

We balance scientific rigor with practical application, aiming for studies that are both precise and relevant to the lives of everyday people. Our work bridges the gap between controlled experiments and the everyday realities of healthy eating.