Dr. Kristi Crowe-White, RD
Kristi Crowe-White, PhD, RD is an associate professor in the Department of Nutrition at the University of Alabama. She received her PhD in Food Science and Nutrition at the University of Maine where she held a doctoral fellowship with the National Science Foundation. Her dietetic training was completed at the University of Alabama-Birmingham. Dr. Crowe-White focuses her research on the impact of bioactive food compounds and functional foods on reducing oxidative and inflammatory stress as mechanisms underpinning vascular dysfunction and cardiometabolic diseases. By assessing genetic variants of compound metabolism and oxidative stress, her research allows for tailoring clinical interventions for optimum treatment effectiveness. Dr. Crowe-White has funding by agencies such as the National Institutes of Health National Cancer Institute and the Office of Dietary Supplements, the American Heart Association, and the Academy of Nutrition and Dietetics among others. As a result of this body of research, she co-authored the Academy of Nutrition and Dietetics Position Paper on Functional Foods and serves as a media spokesperson for the Institute of Food Technologists.