Day 015 - 21 Jul 94 - Page 33
1 A. You are probably better at mental arithmetic than I
am. I suppose it would be about 80 grammes, 90 grammes.
2
Q. If a Quarter Pounder is 14 ounces and it goes down to two
3 and three-quarters, you have lost one and a quarter over
four, which is about 31 per cent?
4 A. If our friend is correct, then that would be the case.
5 MR. MORRIS: Just before we go back to these charts, what is
the name of the laboratory where the analysis was done?
6 A. The analysis, as I understand it, and I am not
directly involved with it, some of them were done in
7 Leatherhead and I think more recently another laboratory
has been employed.
8
Q. Could you give the name?
9 A. I am not sure. It is not something I am involved in,
but it is an independent laboratory with full
10 accreditation, as I understand it.
11 Q. But you do not know which one?
A. I am not absolutely certain.
12
Q. Do you know the techniques that were used to analyse the
13 calorie content?
A. No, I do not.
14
Q. Do you know how many samples were analysed?
15 A. No, I do not, but I have no reason to doubt the
figures because they are very much in line with data from
16 other countries. While there may be minor variations from
one country to another, in general, as I say, the figures
17 that are here are very much in line with what would be
expected. Basically, what I am saying is that I have no
18 reason to doubt the reliability of the figures.
19 Q. But as an aside, is it not true that you doubted a lot of
the reliability of scientific surveys, for example, that
20 show the connection between saturated fat and breast
cancer?
21 A. Come on now. We are getting into a very, very
different field. Hang on -----
22
Q. But you are the nutritional adviser for McDonald's ---
23 A. Hang on.
24 Q. -- you are their main person so you should know.
25 MR. JUSTICE BELL: Let him answer first and then you ask
another question.
26 A. Hang on. We are moving from one field to a very, very
different field. I mean, where you are having an analysis
27 done on standard products, using standard methods that
have been tested and validated over many years, that is,
28 and you are getting the values back, and you can see how
they fit in with values which have been obtained over the
29 years, then that is fine.
30 When we go on to the whole business of trying to establish
the relationship between, shall we say, dietary fat and
