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The following HTML text is provided to enhance online readability. Many aspects of typography translate only awkwardly to HTML. Please use the page image as the authoritative form to ensure accuracy. Food additive “Any substance the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food…, if such substance is not generally recognized, among experts qualified by the scientific training and experience to evaluate its safety, as having been adequately shown through scientific procedures (or, in the case as a substance used in food prior to January 1, 1958, through either scientific procedures or experience based on common use in food) to be safe under the conditions of its intended use” (FD&C Act, Section 201(s)) GFR Glomerular filtration rate GMP Good Manufacturing Practices GRAS Generally Recognized as Safe Harm The nature of the undesired outcome (usually a health outcome) associated with a hazard; often expressed in terms such as “cost” Hazard Some substance or combination of substances (organic or inorganic, or in some cases psychological) that may, under some circumstances and/or for some individuals, produce undesired health-related outcomes. HDL High-density lipoprotein HHS U.S. Department of Health and Human Services HIV Human immunodeficiency virus HPLC High-performance liquid chromatography IgA, IgE, IgG, IgM Immunoglobulin A, E, G, M Infant formula A food which purports to be or is represented for special dietary use solely as a food for infants by reason of its simulation of human milk or its suitability as a complete or partial substitute for human milk (FD&C Act, Section 201(z)) IOM Institute of Medicine IVH Intraventricular hemorrhage LC-MS Liquid chromatography-mass spectrometry LC-PUFAs Long-chain polyunsaturated fatty acids LD50 Lethal dose for 50 percent of the animals used in a study LDH Lactate dehydrogenase LDL Low-density lipoprotein LSRO Life Sciences Research Office MRI Magnetic resonance imaging NHST Null hypothesis significance test Novel food “(a) a substance, including a microorganism, that does not have a history of safe use as a food; (b) a food that has been manufactured, prepared, preserved or packaged by a process that (i) has not been previously applied to that food, and (ii) causes the food to
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