Title: Absorbing the Facts  

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In her latest research, biochemistry professor Rebecca Crawford, Ph.D., focuses on the absorption of iron as a possible mechanism or catalyst for oxidative damage. Students majoring in biochemistry have an opportunity to research with Crawford, consulting the NHANES database.

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In her latest research, biochemistry professor Rebecca Crawford, Ph.D., is focused on the absorption of iron as a possible mechanism or catalyst for oxidative damage. Diets heavy in citric acid and vitamin C help the body absorb iron. Now there is evidence that an overabundance of iron can potentially lead to a greater risk for heart disease and cancer. Crawford's interest in this area was piqued by an early 1980's article in the Wall Street Journal exploring iron deficiencies in premenopausal women. She was further drawn to the topic by the possible ramifications to the current nutrition models.

Students majoring in biochemistry have an opportunity to research with Crawford, consulting the NHANES database with over 30,000 representatives from various areas. Two of Crawford's more popular courses are Food Chemistry and Medicinal Chemistry, the latter being a rare offering for undergraduate students on the West Coast. Food Chemistry “in addition to the biochemical aspects of what is in your food, attempts to answer questions such as: What happens when you cook food? What happens when you store food, as well as food additives?”

Professor Crawford also divides her time with duties as chair of the Health Professions Advisory Committee. The group aims to assist students through the application process to various health professional schools.