{ { Infobox scientist
| name = Fred Kummerow
|birth_name = Friedrich August Kummerow
| birth_date =
| birth_place = Berlin, Germany
| death_date =
| death_place = Urbana, Illinois, United States
| citizenship = American
| fields = Biochemistry
| workplaces = University of Illinois at Urbana–Champaign
| education = Ph.D. | alma_mater = University of Wisconsin–Madison | known_for = showed link between trans-fatty acids and heart disease | spouse = Amy Kummerow { { Small|(died 2012)}} | children = Max ; Jean, Kay }} Fred August Kummerow (October 4, 1914 – May 31, 2017) was a German-born American biochemist. A longtime professor of comparative biosciences at the University of Illinois at Urbana–Champaign, Kummerow was best known as an opponent of the use of artificial trans fats in processed foods, carrying out a 50-year campaign for a federal ban on the use of the substance in processed foods. He was one of the pioneers in establishing the connection between trans fats and heart disease, and he helped to cement the inclusion of trans fats into the Nurses' Health Study. He also helped discover that it is oxidized cholesterol, rather than the cholesterol, that causes heart disease.
Early life and education
Kummerow was born in Berlin on October 4, 1914; his father was a laborer. At the age of eight, he moved with his family to the United States, arriving at Ellis Island on Memorial Day 1923.
The family settled in Milwaukee. An interest in science was sparked by a gift of a chemistry set on his twelfth birthday. Kummerow was graduated from the University of Wisconsin at Madison in 1939, with a degree in chemistry; he received a Ph.D. in biochemistry from the same university in 1943.
Career
Kummerow researched lipids at Kansas State University during and after World War II. He won a contract from the U.S. Army Quartermaster Corps to investigate methods of preventing frozen turkeys and chickens from tasting rancid. Ultimately, "a simple change in the poultry feed solved the problem, making possible the sale of frozen poultry in grocery stores." The feed change was from linseed to corn.
During his early career, Kummerow participated in developing a cure for pellagra through enrichment of grits with niacin. Pellagra was a chronic disease affecting millions with inadequate diets, mostly in the southern U.S., and having a death toll of 100,000 between 1900 and 1940.
In 1950, Kummerow joined the staff of the University of Illinois, where he remained throughout the rest of his life. His research, funded by National Institutes of Health grants, focused on heart disease, until shortly before his death. His research led to the discovery of the link between trans fats and cardiac disease. As a researcher during the Cold War, Kummerow traveled widely in Soviet bloc countries to speak with scientists, reporting back to the State Department on what he had learned. He turned his attention to Parkinson's and Alzheimer's in 2013.
Kummerow authored at least 460 journal articles over the course of his career. He published the first paper suggesting a connection between trans fats and heart disease in 1957. The article, which appeared in Science, did not meet with widespread acceptance initially and even received scornful disdain from some associated with the food industry. It took decades before the link between trans fat-consumption and heart disease was fully accepted. Kummerow's work, however, helped to cement the inclusion of trans fats into the Nurses' Health Study. The results of that study further confirmed the link. He also helped discover that it is oxidized cholesterol (oxysterols), rather than the cholesterol, that causes heart disease.
Kummerow urged food companies to lower the amount of trans fat in foods laden with the substance, such as shortening and margarine, and the multitude of products containing them. As further studies confirmed the trans fat-heart disease link, the Center for Science in the Public Interest filed 1994 petition with FDA to require that the trans-fats substance be listed on nutrition facts labels (the petition was ultimately granted 12 years later), and the American Heart Association began to warn about the health risks of trans fats in 2004. Food companies also began voluntarily to remove trans fats from their products amid growing scientific and consumer pressure.