This Article  • References  • Full text PDF  • Send to a friend  • Save in My Folder  • Save to citation manager  • Permissions  Citing Articles  • Contact me when this article is cited  Related Content  • Similar articles in this journal  Social Bookmarking   What's this?

Thomas H. Jukes, PhD

Arch Intern Med. 1978;138(5):772-774.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

To judge from the fuss being made by "consumerists" in books, magazines, newspapers, and on the radio and television, we are in tremendous danger from our food supply. We are told that some of the substances added to foods or present as contaminants may give us cancer. Prominent in the list are nitrosamines, saccharin, food colorings, and diethylstilbestrol (DES). If we escape these dreadful intruders, we are warned that saturated fatty acids in our foods can cause cancer of the large bowel, and we are advised to devour large amounts of wheat bran to stave off this fate.

However, after eating three meals a day for a good many years, my own opinion is that food is one of the safest things that I encounter in my everyday life. Our food supply in the United States is in its golden age of safety, adequacy, variety, and abundance. It has reached . . . [Full Text PDF of this Article]

Author Affiliations
From the Division of Medical Physics, University of California, Berkeley.

Footnotes
Accepted for publication Jan 30, 1978.

Reprint requests to Division of Medical Physics, University of California, Berkeley, CA 94720 (Dr Jukes).

CiteULike    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter     What's this?