Biography Dr. Xueyan Fu is Scientist II on the Vitamin K Team at the HNRCA. She primarily researches the role of vitamin K in vitamin K bioavailability and the metabolism and function of different vitamin K forms. Dr. Fu developed a state-of-the-art method for detecting vitamin K forms in multiple matrices, including in food and blood. She also helped determine the vitamin K contents in pork and dairy products and discovered that certain types of cheeses and sausages are rich sources of vitamin K. Dr. Fu tested the association between vitamin K content in stool samples and gut bacteria composition. She is also an Adjunct Instructor at the Friedman School of Nutrition Science and Policy. Dr. Fu is a member of the American Society for Nutritional Sciences and has presented her research at conferences across the United States and China.
Ph.D., Ocean University of China
Academic Appointments Adjunct Instructor, Friedman School of Nutrition Science and Policy at Tufts University
Current Research Projects • USDA-ARS: Nutrients, Aging, and Musculoskeletal Function