Wayne Campbell
- Professor of Nutrition Science
Office and Contact
Pillars of Interdisciplinary Research Excellence
Enhancing Biological and Physical Function in Later Life; Preserving Cognitive Function
Enhancing Biological and Physical Function in Later Life; Preserving Cognitive Function
Education
PhD Tufts University 1993
PhD 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.
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.
Selected Grants
2024 - National Cattlemen’s Beef Association
2022 - Mushroom Council
2022 - National Institutes of Health
2021 - U.S. Whey Protein Research Consortium
2021 - National Cattlemen's Beef Association
2021 - Mushroom Council
2021 - U.S. Whey Protein Research Consortium
2021 - National Cattlemen's Beef Association
2021 - Mushroom Council
Selected Publications
Wang Y, Uffelman CN, Hill ER, Schmok JN, Anderson NL, Reed JB, Olson MR, Campbell WW. Red meat intake and its influences on inflammation and immune function biomarkers in human adults: a systematic review and meta-analysis of randomized controlled trials and observational studies. Crit Rev Food Sci Nutr. 2025 Nov 14:1-14. PMID: 41236373, impact factor 8.8.
Wang Y, Uffelman CN, Hill ER, Schmok JN, Anderson NL, Reed JB, Olson MR, Campbell WW. Red meat intake and its influences on inflammation and immune function biomarkers in human adults: a systematic review and meta-analysis of randomized controlled trials and observational studies. Crit Rev Food Sci Nutr. 2025 Nov 14:1-14. PMID: 41236373, impact factor 8.8.
Comboni LM, Uffelman CN, Campbell CB, Olson MR, Campbell WW. Mushroom consumption impacts on biomarkers of cardiometabolic disease risk and immune function: a narrative review from a whole food perspective. Crit Rev Food Sci Nutr. 2025 Nov 12:1-15. PMID: 41229193, impact factor 8.8.
Glover ES, Napolitano SC, Comboni LM, Fleet JC, Olson MR, Foti D, Campbell WW. Effects of Consuming Ultraviolet Light-Exposed Mushrooms on Self-Reported Indices of Brain Health and Performance-Based Cognition in Middle-Aged and Older Adults. Foods. 2025 Sep 9;14(18):3148. doi: 10.3390/foods14183148. PMID: 41008122, impact factor 5.1.
Glime GNE, Matzeller KL, Frank DN, Kotter C, Kofonow JM, Robertson CE, Venter C, Campbell WW, Krebs N, Tang M. Introducing blueberry powder as one of the first complementary foods changes the gut microbiota composition and diversity in U.S. human milk-fed infants: a double-blind, randomized controlled trial. Front Nutr. 2025 Sep 4:12:1623521. doi: 10.3389/fnut.2025.1623521. eCollection 2025. PMID: 40977976, impact factor 5.1.
Venter C, Boden S, Pickett-Nairne K, O'Mahony L, Glime GNE, Matzeller KL, Frank DN, Kotter C, Kofonow JM, Robertson CE, Campbell WW, Krebs NF, Tang M. Blueberry Consumption in Early Life and Its Effects on Allergy, Immune Biomarkers, and Their Association with the Gut Microbiome. Nutrients. 2025 Aug 28;17(17):2795. doi: 10.3390/nu17172795. PMID: 40944184, Impact factor 5.0.
Lu P, Reisdorph N, Hendricks AE, Reisdorph R, Quinn K, Armstrong M, Michel C, Doenges KA, Frank DN, Campbell WW, Hill EB, Krebs NF, Tang Y, Lin D, Tang M. Characterization of astaxanthin isomers in different types of salmon filets and human plasma after salmon consumption. Food Chem. 2025 Aug 1:482:144024. doi: 10.1016/j.foodchem.2025.144024. Epub 2025 Mar 27. PMID: 40179560, impact factor 9.8.
Sarnaik D, Krishnakumar A, Nejati S, Sullivan CR, Cross T-W L, Campbell WW, Johnson JS, Rahimi R. A smart capsule with a bacteria- and pH-triggered enteric polymer coating for targeted colonic microbiome sampling. Act Biomaterialia. 2025 Jun 1;199:412-427. doi: 10.1016/j.actbio.2025.04.025. PMID: 40263059, impact factor 9.4.
Giosuè A, Skantze V, Hjorth T, Hjort A, Brunius C, Giacco R, Costabile G, Vitale M, Wallman M, Jirstrand M, Bergia R, Campbell WW, Riccardi G, Landberg R. Association of the glucose patterns after a single non-standardized meal with the habitual diet composition and features of the daily glucose profile in individuals without diabetes. Am J Clin Nutr. 2025 Feb;121(2):246-255. doi: 10.1016/j.ajcnut.2024.11.028. Epub 2024 Nov 28.doi: 10.1016/j.ajcnut.2024.11.028. PMID: 39615596, impact factor 6.5.
Wang Y, Cross TL, Lindemann SR, Tang M, Campbell WW. Healthy Dietary Pattern Cycling Affects Gut Microbiota and Cardiovascular Disease Risk Factors: Results from a Randomized Controlled Feeding Trial with Young, Healthy Adults. Nutrients. 2024 Oct 25;16(21):3619. doi: 10.3390/nu16213619. PMID: 39519452, impact factor 4.8.
Arentson-Lantz EJ, Von Ruff Z, Connolly G, Albano F, Kilroe SP, Wacher A, Campbell WW, Paddon-Jones D. Meals Containing Equivalent Total Protein from Foods Providing Complete, Complementary, or Incomplete Essential Amino Acid Profiles do not Differentially Affect 24-h Skeletal Muscle Protein Synthesis in Healthy, Middle-Aged Women. J Nutr. 2024 Dec;154(12):3626-3638. doi: 10.1016/j.tjnut.2024.10.010. Epub 2024 Oct 11. PMID: 39396760, impact factor 3.7.