Day 252 - 20 May 96 - Page 49
1
2 MR. JUSTICE BELL: What is the date again?
3 A. It is 1990, published in Geneva.
4
5 MS. STEEL: Can I just say that, according to the transcript of
6 Doctor Barnard, it says that it is in the orange bundle of
7 references for Doctor Arnott and Professor Walker, orange
8 4.
9
10 MR. JUSTICE BELL: Right. Does it give another reference?
11
12 MS. STEEL: No, that is all it says.
13
14 MR. MORRIS: It should actually be 100 single-sided A4 sheets if
15 it is all there.
16
17 MS. STEEL: Is it not there.
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19 MR. JUSTICE BELL: I cannot find it.
20
21 MR. MORRIS: Mrs. Brinley-Codd might have put it back.
22
23 MR. JUSTICE BELL: Carry on with Professor Naismith and let us
24 see how we go.
25
26 MR. MORRIS: If you go to page 1357 of this report, please,
27 Professor Naismith?
28
29 MR. JUSTICE BELL: Page again?
30
31 MR. MORRIS: Page 157. It is "Conclusions". Do you have it?
32 A. Yes, I have it.
33
34 Q. "Dietary factors are now known to influence the development
35 of a wide range of product diseases, eg coronary heart
36 disease, various cancers, blood disorders" ----.
37
38 MR. JUSTICE BELL: Read out very clearly and do not go too
39 fast. Start again.
40
41 MR. MORRIS: "Dietary factors are now known to influence the
42 development of a wide range of chronic diseases, eg
43 coronary heart disease, various cancers, hypertension
44 cerebral vascular disease and diabetes. These conditions
45 are the commonest cause of premature death in developed
46 countries and they impose major burdens on the society. On
47 current projections cardiovascular disease and cancer will
48 emerge or be established as substantial health problems in
49 virtually every country in the world by the year 2000.
50
51 The affluent type of diet that often accompanies economic
52 development is energy dense. People consuming these diets
53 characteristically have a high intake of fat, especially
54 saturated fats, and free-food sugars have a relatively low
55 intake of complex carbohydrates from starch and fibre
56 containing foods.
57
58 Such diets are well established in developed countries and
59 are now becoming more common in most developing countries
60 when there are typically adopted first by the urban upper
