Examination Of Dietary Recommendations For Salt-Cured | CAST

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November 17, 1997
Issue Paper

Examination Of Dietary Recommendations For Salt-Cured, Smoked, And Nitrite-Preserved Foods

DOI: https://doi.org/10.62300/tfpkm054

Task Force Chairs

Michael W. Pariza

Food Research Institute, University of Wisconsin

Authors

Joseph F. Borzelleca

Medical College of Virginia

Robert G. Cassens

Department of Animal Sciences, University of Wisconsin

University of Iowa Hospitals and Clinics

David Kritchevsky

Wistar Institute

Abstract

The scientific evidence does not support restrictions in the consumption of salted, smoked, or nitrite-preserved foods by the U.S. population.

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Reviewers

Larry L. Borchert

University of Wisconsin, Madison

Sir Richard Doll

Oxford, United Kingdom

American Medical Association

Oregon State University, Corvallis

Dwain Pilkington

Department of Food Science, Raleigh, North Carolina

Joseph Sebranek

Iowa State University, Ames

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