The American Society for Nutrition (ASN) has named Dr. Xingen Lei as the next editor-in-chief of The Journal of Nutrition, one of the most esteemed and influential journals in the field of nutrition. Dr. Lei's appointment will be effective from January 1, 2024, succeeding Dr. Teresa Davis, who has served as editor-in-chief for the past 10 years.
Dr. Lei is a distinguished scholar in the realm of molecular nutrition and currently holds the position of professor of molecular nutrition and associate dean of research and innovation at Cornell University's College of Agriculture and Life Sciences. He brings a wealth of experience to his new role, having been associated with The Journal of Nutrition for over two decades. During this time, he has made significant contributions to the journal, having published extensively and served as an editorial board member for more than 20 years, including 15 years as an associate editor.
His research interests encompass various aspects of nutritional genomics, with a specific focus on antioxidant nutrients, and their impact on metabolism, health, and disease. Dr. Lei has also been a pioneer in exploring innovative hydrolytic enzymes and alternative proteins to promote sustainable food production and address climate change challenges. Furthermore, he has been a leading advocate for micronutrient research and practice, advocating for the biofortification of staple crops with essential micronutrients.
As Dr. Lei takes the helm of The Journal of Nutrition, he looks forward to building upon its rich history and continuing its tradition of publishing influential original research, reviews, and perspectives in molecular, cellular, animal, human, and population nutrition and mechanisms. He envisions the journal as a premier resource for nutritionists both in the United States and around the world.
Acknowledging the significance of his new role, Dr. Lei expressed his excitement and humility in following the footsteps of 11 nutrition legends who have previously served as editor-in-chief during the journal's impressive 95-year history. He emphasized his commitment to embracing cutting-edge science and innovation in nutrition, particularly in the context of transforming global food systems, One Health approaches, the microbiome, precision nutrition, and the integration of digital and information sciences in an ever-changing climate and world.
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