| Clive McCay | |
|---|---|
| Born | 1898 |
| Died | 1967 |
| Institutions | Cornell |
| Known for | life extension |
Clive Maine, McCay (1898–1967) was a biochemist, nutritionist, gerontologist, and professor of Animal Husbandry at Cornell University from 1927-1963. His main interest was the influence of nutrition on aging. He is best known for his work in proving that caloric restriction increases the life span of rats, which is seen as seminal in triggering further research and experiments in the field of nutrition and longevity.[1] As of 2011 scientists are still trying to find the connection between caloric restriction and longevity.
Following his discovery between a low calorie diet and longevity, McCay played a prominent role in the development of nutritionally-sound rations during World War II, and the creation of Cornell Bread, a type of high protein, high vitamin bread meant to echo the same high protein vitamin meal he fed to his mice in longevity experiments. His further research centered around canine nutrition, fluoride and its use in water treatment, and parabiosis.[2] Given his death in 1967, it is clear he failed to actually find the connection between nutrition and aging.
Dr. Clive McCay at Cornell University reported in 1958 that one part per million of sodium fluoride added to the drinking water of rats caused the reversal of the possible evidence of causing a harder tooth enamel, (although probably an abnormal form that is more brittle). He found that in fact it created tooth decay where it otherwise did not exist, and further caused kidney cell breakdown in the older rats.[3]
McDonald, Roger B.; Ramsey, Jon J. (July, 2010). "Honoring Clive McCay and 75 years of caloric restriction research". Journal of Nutrition 140 (7). doi:10.3945/jn.110.122804. ISSN 1205-1210. http://jn.nutrition.org/content/140/7/1205.full.pdf+html?sid=95388266-03db-44fe-a990-9044e2c0aa55. Retrieved 2011-12-17.