In light of the ongoing controversy over fast food lawsuits, the media has called upon ACSH to deliver scientific information regarding obesity and fast food. John Banzhaf, a law professor at George Washington University is the proponent of the fast food lawsuits, which seek to shift the blame for obesity from individuals to restaurants.
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This summer saw the comic book character the Incredible Hulk turned into a so-so movie. It strikes me that the beloved gamma-irradiated behemoth combines two common but false fears about biology: (1) that radiation causes completely unpredictable, bizarre transformations and (2) that extra body mass can somehow materialize without any extra mass being consumed by the body.
That's the finding of the recently-completed study "Electromagnetic Fields and Breast Cancer on Long Island: A Case Control Study," published in the American Journal of Epidemiology. The study, part of the ten-year Long Island Breast Cancer Study Project (LIBCSP), is the latest study to come from the project that fails to show a correlation between a perceived environmental risk factor and an actual increased risk for breast cancer. Previous studies discovered no significant association between breast cancer development and exposure to PCBs or to organochlorines found in pesticide.
A new publication by the American Council on Science and Health (ACSH), Kicking Butts in the Twenty-First Century: What Modern Science Has Learned About Smoking Cessation, summarizes the spectrum of methods that have been proven to help smokers quit. The report also describes smoking cessation techniques currently in development and evaluates alternative methods that have been advocated as aids to smoking cessation.
Relatively little is known about perfluorinated acids where they are coming from, how they travel, how they get in the human body, or their long-term health effects. "We don't have the data to do more at this point than than to worry," said Dr. Gina Solomon, a physician with the Natural Resources Defense Council.
An apt summary of the default NRDC position on chemicals, in the New York Times, April 15, 2003, in an article with a title that could run in every issue: "EPA Orders Companies to Examine Effects of Chemicals"
Robert Palmer died suddenly of a heart attack last week at the age of fifty-four, which is a bit young to die of a heart attack -- at least for non-smokers. But Palmer, who performed "Addicted to Love" and other hit songs of the 1980s, was a smoker.
It is difficult for a group like ACSH to present "hard data" on the impact ACSH's publications have on improving public knowledge on topics related to chemicals, nutrition, the environment, lifestyle and public health. But one possible measure for evaluation is the extent of coverage ACSH receives in major Internet search engines such as Google, the top-ranked Internet search engine, which accounts for over a third of all Internet searches performed.
Jury selection began last week in California in a case where employees will argue that IBM knowingly exposed them to chemicals used in the manufacturing of chips and disc drives that caused a variety of cancers, birth defects and other ailments. If found liable, IBM faces hundreds of millions of dollars in damages.
Your Dec. 8 articles "Health Officials Say Flu Shots Should Go to the Most Vulnerable" and "Lack of Vaccines Goes Beyond Flu Inoculations," dealing with the shortages in influenza (flu) vaccine as well as others, re-inforce two important points:
New York's mayor Mike Bloomberg has joined the list of public officials seeking to import drugs from Canada where even American-made pharmaceuticals are subject to price controls in a quest to provide cheaper drugs for New Yorkers. And not just for government employees, as other civic leaders have planned, but potentially for the millions treated within the huge NYC Health and Hospitals Corporation system.
Chefs at some of New York's finest restaurants including Blue Water Grill, Atlantic Grill and Blue Fin are practicing the latest form of culinary political correctness: banning farmed salmons from their menus, to supposedly protect their patrons' health.
The cause? A flurry of media reports that an environmental advocacy organization, the Environmental Working Group (EWG), found unusually high levels of PCBs the long-banned industrial chemicals that news reports claimed "caused cancer" in farmed salmon.
Dear Dr. Whelan,
As a member of the ACSH Board of Science and Policy Advisors, I read with great interest the recent A Citizen's Guide to Terrorism and Response book. I found the publication filled with a great deal of good information, well thought out, and comprehensive. Although I think the publication did a good job addressing responses to WMDs, I also believe that the publication may have slighted other aspects of terrorism that might contribute significantly to instilling fear and creating significant health risks for Americans.
As the American Council on Science and Health prepares to mark its twenty-fifth anniversary with a celebratory dinner on Dec. 4, here's a quick look back at how things have changed over the years.
The world was different but not all that different in 1978, the year that a plucky pro-science non-profit opened its doors, headed by epidemiologist Dr. Elizabeth Whelan and dedicated to informing the public and opinion-makers about the real health science that is so often obscured by scare stories, activists, con artists, and quacks.
In its ninth survey of nutrition coverage by popular magazines, the American Council on Science and Health (ACSH) found that magazines directed towards homemaking and consumer interests once again provided the most reliable information. The survey, which covered magazines published in 2000, 2001, and 2002, ranked 16 of 20 magazines as "good" sources of nutrition information, two magazines were rated "fair," and two earned a rating of "poor."
Beef is a wholesome, safe food that makes nutritious contributions to the American diet. This is the conclusion of a literature review recently conducted by physicians and scientists associated with the American Council on Science and Health (ACSH).
The scientific facts on beef and health are detailed in a new ACSH publication, The Role of Beef in the Diet.
This year has seen whooping cough outbreaks in New York, Oregon, South Carolina, Texas, and elsewhere. Whooping cough is a serious disease that, in the past, killed many children and caused considerable suffering for many others. A program of immunization had just about eliminated whooping cough in the United States, but this year the disease is making a comeback: the number of reported cases has greatly exceeded those reported in recent years, a scary reminder of another era.
Last month, a company called Freedom Tobacco International, Inc. offered celebrities lifetime supplies of their cigarettes and paid women to smoke the brand in hip Manhattan bars and nightclubs in an effort to draw attention to the brand.
It is that time of the year: parties, presents, family gatherings - and dining-room tables laden with a tempting array of mouthwatering, delicious, seasonal chemicals.
Chemicals? Yes.
We live in an intensely chemical-phobic society, one where food labels and menus brag of being "all-natural" and "purely organic." Poultry sections offer fryers from "happy, free range chickens." "Chemical-free" cuisine is in.
When does it become fair to say that offbeat, unscientific ideas are not just harmless intellectual errors but dangerous? Well, to take a few examples, maybe...
when a trainer at hip Crunch Gym, according to a lawsuit, gives a woman with high blood pressure supplements that were meant to enhance her performance but instead caused a stroke (one of several cases prompting recent regulatory action against ephedra)...
The Jan. 20 article in the Health Journal, "Toxins in Breast Milk," conveys unscientific assumptions that will needlessly alarm many members of the public, especially women who plan to breast feed. The assertion that a study subject's body "carried 105 chemicals in measurable levels" is meaningless on its face. We all have thousands of "chemicals" in our bodies, both natural and synthetic. Why was the discussion centered on synthetic, to the exclusion of natural chemicals?
For the past four or five years a clarion call to eat more fruits, vegetables, and whole grains has been heard throughout the U. S. Often it is coupled with "and avoid saturated fat" or "avoid dairy and meat because of saturated fat." All versions of the call, one way or another, are urging us to reduce meat and milk products in our diets. No doubt one purpose of the fruit-and-vegetable cry is to help deal with the obesity epidemic, a very worthy objective, but it doesn't seem to be working. Americans are reported to be getting fatter all the time.
The belief that some foods are better than others indeed that some foods are inherently good while others are inherently bad has become a well-accepted underpinning of current nutrition lore. What does it mean to speak of a food as being good or bad? How can you tell if the food you are eating is good or bad? Is it helpful or even possible to think about foods as being good or bad?
The Good, the Bad, and the Confusing
Pagination
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