Day 039 - 20 Oct 94 - Page 50


     
     1   Q.   If we look at No. 92, the last one on your list,
     2        "Modification of Gastrointestinal Tumour Development in
     3        Rats by Dietary BHT".
     4        A.  Yes.
     5
     6   Q.   The conclusion of the abstract is:  "It is concluded that
     7        dietary BHT may enhance development of gastrointestinal
     8        tumours produced by DMH".   Do you know what DMH is?
     9        A.  It is defined above.
    10
    11   Q.   Dimethyllhydrazine?
    12        A.  Dimethyllhydrazine.
    13
    14   Q.   "... but not by NMU", nitroso-methylurea?
    15        A.  Methylurea, yes.
    16
    17   Q.  "... provided exposure to BHT occurs after exposure to the
    18        carcinogen".  Is that helpful?  Is that relevant to the
    19        case?
    20        A.  "Provided exposure" -- well, it is a further indication
    21        that in an environment in which carcinogens are present,
    22        the ingestion of BHT might promote the development of
    23        tumours initiated by those other carcinogens.
    24
    25   MR. RAMPTON:  My Lord, I observe at .5 per cent of the diet.
    26        A.  No, I think it is 0.5.
    27
    28   MR. RAMPTON:  Sorry, I said .5 per cent.
    29        A.  Forgive me, I did not hear that clearly.
    30
    31   MR. JUSTICE BELL:  Yes, the conclusion is at the bottom of 479,
    32        bottom of the right hand corner.
    33
    34   MR. MORRIS:  Yes, OK.  If we move on to -----
    35
    36   MR. JUSTICE BELL:  If I have rasher of bacon, what percentage of
    37        that is -----
    38        A.  Forgive me, I do not think you will find these
    39        antioxidants present in bacon.
    40
    41   Q.   Sorry, can you give me a food?  I was thinking of the
    42        nitrite.
    43        A.  It is incorporated into the cooking oil, most
    44        typically.  It may, therefore, be in the oils in which,
    45        say, chips are fried.  It might also be incorporated into
    46        some of the oils or fats that go into pastries surrounding
    47        pasties.
    48
    49   Q.   Give me an idea of quantities though.  Can you give me any
    50        idea?  I asked you yesterday and you were unable to help. 
    51        Have you thought about it any more? 
    52        A.  I mean, they usually are less than a 100th of these 
    53        levels, the level at which -----
    54
    55   Q.   If I put a tablespoon of vegetable oil into a frying pan,
    56        how many parts per million of that would be BHA or BHT?
    57        Can you give me any idea?
    58        A.  Not off the top of my head, I could not do that.  That
    59        is the kind of the information I have stored in my files
    60        and not in my memory.

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