Name:CHEN Jun-Shi
Gender: Male
Degree: Ph.D
Title: Professor
Organization: China National Center for Food Safety Risk Assessment
Education Experience:
Beijing Medical College, 1952-1956, Medicine;
Institute of Materia Medica, Chinese Academy of Medical Sciences, 1963-67, Pharmacology (post-graduate program);
Albany Medical College, USA, 1980, Toxicology (visiting scientist);
Cornell University, USA, Nutritional Toxicology (visiting scientist)
Work Experience:
1956-62 Research Assistant, Institute of Health, Chinese Academy of Medical Sciences
1968-80 Research Assistant, Research Associate, Institute of Health, Chinese Academy of Medical Sciences
1981-85 Senior Research Associate, Deputy Director, Department of Nutrition and Food Hygiene, Institute of Health, Chinese Academy of
Medical Sciences (China National Center for Preventive Medicine)
1986-98 Associate Professor, Professor, Deputy Director, Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine
1998-2001 Professor, Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine
2002-2011 Professor, Institute of Nutrition and Food Safety, Chinese
Center for Disease Control and Prevention
2012- Professor, China National Center for Food Safety Risk Assessment
2013-
Rewards:
Research Area:
(1) Relationship between diet, nutrition and non-communicable diseases in different geographical areas and population groups in China.
(2) Food fortification.
(3) Studies on the protective effect of edible plant (tea, vegetables, fruits, etc.) components on cancer formation with special emphasis on biomarkers and human intervention trial.
Total Diet Study in China.
Publication:
Chen JS（2012）. An original discovery: selenium deficiency and Keshan disease (an endemic heart disease). Asia Pac J Clin Nutr, 21(3): 320-326.
J Chen (2009). A world food safety concern in 2008 – melamine-contaminated infant formula in China caused urinary tract in 290 000 children in China. Chinese Medical Journal, 122(3):243-244.
World Cancer Research Fund/ American Institute for Cancer Research Food, Nutrition, Physical Activity, and the Prevention of Cancer: A global perspective (2007), American Institute for Cancer Research, Washington, D.C.
J. Chen, R. Peto, WH Pan, B. Liu and TC Campbell (2006) Mortality, Biochemistry, Diet and Lifestyle in Rural China: Geographic study of the characteristics of 69 counties in mainland China and 16 areas in Taiwan, Oxford University Press, Oxford
J Chen, X Zhao, X Zhang, S. Yin, J. Piao, J. Huo, B. Yu, N. Qu, Q. Lu, S. Wang and C. Chen (2005). Studies on the effectiveness of NaFeEDTA -fortified soy sauce for controlling iron deficiency: A population-based intervention trial. Food and Nutrition Bulletin. 26(2):177-186.
Junshi Chen (2004) Challenges to developing countries after joining WTO: risk assessment of chemicals in food, Toxicology 198:3-7.
J. Chen and C. Han (2000) The protective effect of tea on cancer: Human evidence. In: Phytochemicals as Bioactive Agents, Ed. W.R. Bidlack, S.T. Omaye, M.S. Meskin and D.K.W. Topham, Technomic Publishing Company, Inc., Lancaster, PA, USA. pp. 131-149.
J. Chen and J. Gao (1997) The Chinese Total Diet Study in 1992--Chemical contaminants (I) Comparision between different areas, J Hyg Res 26:199-203 (in Chinese)
J. Chen and J. Gao (1997) The Chinese Total Diet Study in 1992--Chemical contaminants (II) Different age-sex groups, J Hyg Res 26:255-261 (in Chinese)
J. Chen and J. Gao (1993) The Chinese total diet study in 1990. Part II. nutrients, J. AOAC International 76: 1206-1213.
J. Chen, T. C. Campbell, J. Li and R. Peto (1990) Diet, Lifestyle and Mortality in China: A study of the Characteristics of 65 Chinese Counties, Oxford University Press, Oxford, U.K., Cornell University Press, Ithaca, USA, People's Medical Publishing House, Beijing.
