Day 014 - 20 Jul 94 - Page 74


     
     1   MR. RAMPTON:  No, my Lord.  No. 1 is higher.
 
     2   MR. JUSTICE BELL:  Sorry, yes.
 
     3   MR. RAMPTON:  No. 3 is higher, No. 2 -----
 
     4   MR. JUSTICE BELL:  It is the lowest for sodium.
 
     5   MR. RAMPTON:  The lowest, yes, I think it probably is.  It was
              not chosen on that basis.  As I say, anybody can
     6        recalculate the figures on using the rest of the table.
              It is just an example.  On the other hand, it is not
     7        I think the highest for fibre because I think No. 1 is
              higher by a small amount.  I said to the witness, my Lord,
     8        I chose this meal because it seemed to me to be on our
              customer survey figures the most typical, the most nearly
     9        typical of any of the five meals.
 
    10        Have you still got there the pink file VI?
              A.  The trial documents?
    11
         Q.   Yes.  I would like you to look at a document which I think
    12        was produced in this country in 1986 -- pink VI tab 4.
              A.  This is Good Food Nutrition.
    13
         Q.   Good Food Nutrition in McDonald's.  There is no need to
    14        look, Professor Wheelock, the last page of the document
              tells one.  The document or something like it was first
    15        published in October 1984; second edition in February
              1985; third edition October 1985.  It was published by the
    16        English company.  The page I would like you to look at in
              the file -- I am sorry for the quality of the copy -- is
    17        page 49.
              A.  Yes.
    18
         MISS STEEL:  Can you give the internal numbers?
    19
         MR. RAMPTON:  It is internal No. 9.  Under the subheading
    20        "Fat".
 
    21   MR. JUSTICE BELL:  Page 49.
 
    22   MR. RAMPTON:  49 in the bundle.
 
    23   MR. JUSTICE BELL:  "What nutrients do we need?" It is about
              four or five sheets in.
    24
         MR. RAMPTON:  Yes.  It is under the subheading: "Fat" but in
    25        the furthest right-hand column this passage, the first
              complete paragraph, Professor Wheelock: "Total fats", do 
    26        you have that? 
              A.  This is beginning "Fats and oils"? 
    27
         Q.   No.  Go the next column along?
    28        A.  Yes, I am with you.
 
    29   Q.   "Total fats, saturated fats and cholesterol in the diet
              are all thought to be linked to the incidence of coronary
    30        heart disease, but the importance of dietary cholesterol
              has been largely discounted."   Thus far at this date,

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