Faculty Associates

Wayne W. Campbell

Contact Information
Email: campbellw@purdue.edu
Office: STON 204 Map
Phone: (765) 494-8236
Fax: (765) 494-0674
Homepage: Homepage
Professor of Nutrition Science

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Education


Ph.D. Tufts University 1993

Research Interests


Our research interests include human nutrition and exercise studies on protein, carbohydrate and energy metabolism, dietary protein and energy requirements, body composition, obesity, weight loss, muscle strength, and muscle function with special emphasis on aging. We are also interested in how nutrition, exercise, and aging impact appetite and ingestive behaviors. Our recent research suggests that older people who habitually consume the Recommended Dietary Allowance for protein experience subtle declines in skeletel muscle size. Thus we seek to find the optimal protein intake for older and elderly people to consume. Our research also focuses on how protein metabolism, body composition, and glucose metabolism change in older people with changes in protein intake, body weight, and exercise (especially strength training). We are also interested in evaluating the effectiveness of compounds that are promoted to have ergogenic properties. The potential importance of the physical form of food (e.g. liquid versus solid) on appetite, ingestive behaviors, energy balance, and body weight control is also of great interest to our research team.

Our research includes the use of traditional metabolic balance techniques (with strict dietary control possible in a metabolic research kitchen), stable isotope infusion techniques (to measure in vivo acid turnover and incorporation into muscle tissues), whole body composition (hydrostatic weighing, plethysmography, dual x-ray absorptiometry, deuterium oxide dilution), the muscle biopsy technique (to obtain small samples of human skeletal muscle), and indirect calorimetry (to measure resting and exercise energy expenditure). We also highly value collaboration within and outside of Purdue to expand our interests, expertise, and research capabilities, as become available.

Teaching Interests


Topics in Nutrition, Fitness, and Health (F&N 488) - Review of current literature in nutrition as it relates to fitness and health with in-depth analysis of obesity. Exploration of career opportunities in nutrition, fitness, and health. Geriatric Nutrition (F&N 580) - Nutritional needs and problems of the aging, community and institutional food programs.

Grants


National Institutes of Health
US Whey Consortium
National Pork Board
American Egg Board
United States Department of Agriculture

Selected Publications


O¡¯Connor LE, Kim JE, Campbell WW. Total red meat intake of ¡Ư0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials. Am J Clin Nutr. 2016 Nov 23. pii: ajcn142521. [Epub ahead of print] PMID: 27881394, impact factor 6.703

Kim JE, Ferruzzi MG, Campbell WW. Egg consumption increased vitamin E absorption from co-consumed raw mixed vegetables in healthy young men. J Nutr. 2016 Nov;146(11):2199-2205. PMID 27655756, impact factor 3.740

Sayer RD, Tamer GG Jr, Chen N, Tregellas JR, Cornier MA, Kareken DA, Talavage TM, McCrory MA, Campbell WW. Reproducibility assessment of brain responses to visual food stimuli in adults with overweight and obesity. Obesity (Silver Spring). 2016 Oct; 24(10):2057-63. doi: 10.1002/oby.21603. PMID 27542906, impact factor 3.614

Wagner KA, Armah SM, Smith LG, Pike J, Tu W, Campbell WW, Boushey CJ, Hannon TS, Gletsu-Miller N. Associations between diet behaviors and measures of glycemia, in clinical setting, in obese adolescents. Child Obes 2016 Oct 12(5):341-7. Doi:10.1089/chi.2015.0232. PMID: 27135792, impact factor 2.543

Rafii M, Chapman K, Elango R, Campbell WW, Ball RO, Pencharz PAB, Courtney-Martin G. Dietary protein requirement of men >65 years old determined by the indicator amino acid oxidation technique is higher than the current estimated average requirement. J Nutr 2016 Mar 9. [Epub ahead of print]. PMID: 26962173, impact factor 3.875

Kim JE, O¡¯Connor LE, Sands LP, Slebodnik MB, Campbell WW. Effects of dietary protein intake on body composition changes after weight loss in older adults: a systematic review and meta-analysis. Nutr Rev 2016 Mar; 74(3):210-224. PMID 26883880, impact factor 6.076

Zhou J, Kim JE, Armstrong CL, Chen N, Campbell WW. Higher-protein diets improve indexes of sleep in energy-restricted overweight and obese adults: results from 2 randomized controlled trials. Am J Clin Nutr 2016 Mar; 103(3);766-774. PMID 26864362, impact factor 6.770

Li J, Armstrong CLH, Campbell WW. Effects of dietary protein source and quantity during weight loss on appetite, energy expenditure, and cardio-metabolic responses. Nutrients 2016 8(2), 63. PMID 26821042, impact factor 3.270

Sayer RD, Amankwaah AF, Tamer GG, Chen N, Wright AJ, Tregellas JR, Cornier MA, Kareken DA, Talavage TM, McCrory MA, Campbell WW. Effects of Dietary Protein and Fiber at Breakfast on Appetite, ad Libitum Energy Intake at Lunch, and Neural Responses to Visual Food Stimuli in Overweight Adults. Nutrients. 2016 Jan 5;8(1). pii: E21. PMID: 26742068, impact factor 3.270 98.

Campbell WW, Kim JE, Amankwaah AF, Gordon SL, Weinheimer-Haus EM. Higher Total protein intake and change in total protein intake affect body composition but not metabolic syndrome indexes in middle-aged overweight and obese adults who performed resistance and aerobic exercise for 36 weeks. J Nutr. 145(9):2076-83, 2015, Aug 5. pii: jn213595. [Epub ahead of print] PMID: 26246322, impact factor 3.875

Tang, M., Armstrong, C.L.H., Leidy, H.J., Campbell, W.W. (2013) Normal vs. high-protein weight loss diets in men: effects on body composition and indices of metabolic syndrome. Obesity. 21(3):E204-E210. PMID: 23592676.

Kullman, E.L., Campbell, W.W., Krishnan, R.K., Yarasheski, K.E., Evans, W.J., and Kirwan, J.P.. (2013) Age attenuates leucine oxidation after eccentric exercise. Int J Sports Med. [Epub ahead of print].

Goltz, S.R., Sapper, T.N., Failla, M.L., Campbell, W.W., Ferruzzi, M.G. (2013) Carotenoid bioavailability from raw vegetables and a moderate amount of oil in human subjects is greatest when the majority of daily vegetables are consumed at one meal. Nutr Res. 33(5):358-366. (Epub 2013 Apr 23). PMID: 23684437.

Tang, M., Leidy, J.H., Campbell, W.W. (2013) Regional, but not total, body composition changes in overweight and obese adults consuming a higher protein, energy-restricted diet are sex specific. Nutr Res. 33(8):629-635. PMID: 23890352.

Goltz, S.R., Campbell, W.W., Chitchumroonchokchai, C., Failla, M.L., and Ferruzzi, M.G. (2012) Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans. Mol Nutr Food Res. 6:866-877. PMID 22707262.

Weinheimer, E.M., Conley, T.B., Kobza, V.M., Sands, L.P., Lim, E., and Campbell, W.W. (2012) Whey protein supplementation does not affect exercise training-induced changes in body composition and indices of metabolic syndrome in middle-aged overweight and obese adults. J Nutr. 8:1532-1539. PMID 22718030.

Conley, T.B., McCabe, G.P., Lim, E., Yarasheski, K.E., Johnson, C.A., and Campbell, W.W. (2012) Age and sex affect protein metabolism at protein intakes that span the range of adequacy: comparison of leucine kinetics and nitrogen balance data. J Nutr Biochem. 6 [Epub ahead of print] PMID 22841544

Tang, M., Leidy, J.H., Campbell, W.W. (2013) Regional, but not total, body composition changes in overweight and obese adults consuming a higher protein, energy-restricted diet are sex specific. Nutr Res. 33(8):629-635. PMID: 23890352.

Tang, M., Armstrong, C.L.H., Leidy, H.J., Campbell, W.W. (2013) Normal vs. high-protein weight loss diets in men: effects on body composition and indices of metabolic syndrome. Obesity. 21 (3):E204-E210. PMID: 23592676.

Kullman, E.L., Campbell, W.W., Krishnan, R.K., Yarasheski, K.E., Evans, W.J., and Kirwan, J.P.. (2013) Age attenuates leucine oxidation after eccentric exercise. Int J Sports Med. [Epub ahead of print].

Goltz, S.R., Sapper, T.N., Failla, M.L., Campbell, W.W., Ferruzzi, M.G. (2013) Carotenoid bioavailability from raw vegetables and a moderate amount of oil in human subjects is greatest when the majority of daily vegetables are consumed at one meal. Nutr Res. 33(5):358-366. (Epub 2013 Apr 23). PMID: 23684437.

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