Dr. Steve Clinton is a physician-scientist who has devoted his career to research in cancer etiology and prevention. His laboratory program has published extensively upon the role of dietary energy balance and obesity in cancer risk, in addition to a variety of foods associated with cancer prevention properties, such as hops, tomatoes, soy and cruciferous vegetables (broccoli, cauliflower, cabbage), as well as several nutrients including vitamin D, calcium, omega-3 fatty acids, and vitamin E. His laboratory has expertise in molecular biology, cellular and experimental models of carcinogenesis, as well as human clinical trials. These studies are often done in collaboration with scientists in other disciplines at Ohio State, such as the College of Food, Agricultural and Environmental Sciences, in a coordinated “crops to clinic” research effort. Dr. Steven Clinton received his medical degree (MD) and PhD in Nutritional Sciences from the University of Illinois. He subsequently completed his internship and residency in Internal Medicine at University of Chicago Hospitals and Clinics, and his fellowship in Medical Oncology at the Dana-Farber Cancer Institute, Harvard Medical School. Dr. Clinton joined the faculty at The Ohio State University in 1998 and holds appointments in the Division of Hematology and Oncology in the Department of Internal Medicine, and the Department of Urology, both in the College of Medicine. He also serves as faculty for The Department of Human Sciences within the College of Education and Human Ecology. He is the leader of the Molecular Carcinogenesis and Chemoprevention Program for The Ohio State University Comprehensive Cancer Center.
Associate Faculty Director
Foods for Health
steven.clinton@osumc.edu
Dr. Steve Clinton is a physician-scientist who has devoted his career to research in cancer etiology and prevention. His laboratory program has published extensively upon the role of dietary energy balance and obesity in cancer risk, in addition to a variety of foods associated with cancer prevention properties, such as hops, tomatoes, soy and cruciferous vegetables (broccoli, cauliflower, cabbage), as well as several nutrients including vitamin D, calcium, omega-3 fatty acids, and vitamin E. His laboratory has expertise in molecular biology, cellular and experimental models of carcinogenesis, as well as human clinical trials. These studies are often done in collaboration with scientists in other disciplines at Ohio State, such as the College of Food, Agricultural and Environmental Sciences, in a coordinated “crops to clinic” research effort. Dr. Steven Clinton received his medical degree (MD) and PhD in Nutritional Sciences from the University of Illinois. He subsequently completed his internship and residency in Internal Medicine at University of Chicago Hospitals and Clinics, and his fellowship in Medical Oncology at the Dana-Farber Cancer Institute, Harvard Medical School. Dr. Clinton joined the faculty at The Ohio State University in 1998 and holds appointments in the Division of Hematology and Oncology in the Department of Internal Medicine, and the Department of Urology, both in the College of Medicine. He also serves as faculty for The Department of Human Sciences within the College of Education and Human Ecology. He is the leader of the Molecular Carcinogenesis and Chemoprevention Program for The Ohio State University Comprehensive Cancer Center.
