معرفی
Dr William Crowe is a research-active academic based in the School of Biological Sciences at Queen's University Belfast. His primary research investigates how processed meat consumption, particularly sausages, influences the risk of colorectal cancer, with a specific focus on distinguishing risks between UK and continental sausage types.
Research Interests:
- Colorectal cancer risk associated with processed meat
- Nitrite exposure and carcinogenesis
- Nutritional toxicology and food safety
- Metabolic health and inflammation
His recent work explores how dietary nitrites in processed meats exacerbate colorectal cancer pathology in murine models, as well as how specific food components (e.g. boarfish protein hydrolysate, seaweed fibre) may modulate glycemic control and inflammation. He has also contributed to public health research on infectious diseases like mpox and COVID-19.
Publications Overview:
Dr Crowe’s publication record spans epidemiology, cancer biology, and nutritional interventions. His most cited work involves in vivo studies on nitrite-induced colorectal cancer progression and clinical evaluations of novel functional food ingredients for metabolic health. His research frequently bridges bench science with public health implications.
Labs & Teams:
While specific lab names are not provided, his affiliation with the School of Biological Sciences suggests access to interdisciplinary research facilities and collaborative networks in cancer biology, nutrition, and public health at Queen's University Belfast.
