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The Case of Restaurant Calorie Labeling Regulations

David S. Ludwig, MD, PhD; Kelly D. Brownell, PhD

JAMA. 2009;302(4):434-435.

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

By the 1930s, observational studies had suggested a link between cigarette smoking and lung cancer and, by the 1950s, strong evidence for a causal role had emerged. However, comprehensive measures to reduce cigarette smoking in the United States were delayed until after the 1964 Surgeon General's Report on Smoking and Health, in part due to the political influence of the tobacco industry.¹

In 1977, the US Senate Select Committee on Health and Human Needs held hearings to explore the relationship between diet and chronic disease.² At that time, the adverse effects of saturated fat on blood cholesterol levels were well-documented, motivating the committee to recommend reducing this type of fat to 10% of calorie intake. The committee also recommended reducing total fat to 30% of calorie intake, despite concerns from scientists, such as the administrator of the US Department of Agriculture's . . . [Full Text of this Article]

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Author Affiliations: Department of Medicine, Children's Hospital, Boston, Massachusetts (Dr Ludwig); and Rudd Center for Food Policy and Obesity, Yale University, New Haven, Connecticut (Dr Brownell).

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