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NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance.
The Institute of Medicine was established in 1970 by the National Academy of Sciences to enlist distinguished members of the appropriate professions in the examination of policy matters pertaining to the health of the public. In this, the Institute acts under both the Academy's 1863 congressional charter responsibility to be an adviser to the federal government and its own initiative in identifying issues of medical care, research, and education. Dr. Kenneth I. Shine is president of the Institute of Medicine.
This project was funded by the U.S. Department of Health and Human Services Office of Disease Prevention and Health Promotion, Contract No. 282-96-0033; U.S. Army Medical Research and Materiel Command; Health Canada; the Institute of Medicine; and the Dietary Reference Intakes Corporate Donors’ Fund. Contributors to the Fund include Roche Vitamins, Inc.; Mead Johnson Nutrition Group; Daiichi Fine Chemicals, Inc.; Kemin Foods, Inc.; M&M Mars; Weider Nutrition Group; and the Natural Source Vitamin E Association. The opinions or conclusions expressed herein do not necessarily reflect those of the funders.
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PANEL ON DIETARY ANTIOXIDANTS AND RELATED COMPOUNDS
NORMAN I. KRINSKY (Chair),
Department of Biochemistry, Tufts University
GARY R. BEECHER,
U.S. Department of Agriculture Beltsville Human Nutrition Research Center, Beltsville, Maryland
RAYMOND F. BURK,
Nutrition Center, Vanderbilt University Medical Center
ALVIN C. CHAN,
Department of Biochemistry, University of Ottawa, Canada
JOHN W. ERDMAN, Jr.,
Division of Nutritional Sciences, College of Agricultural, Consumer, and Environmental Sciences, University of Illinois at Urbana-Champaign
ROBERT A. JACOB,
U.S. Department of Agriculture Western Human Nutrition Research Center, Presidio of San Francisco
ISHWARLAL JIALAL,
Department of Pathology and Internal Medicine, University of Texas Southwestern Medical Center, Dallas
JAMES R. MARSHALL,
Cancer Prevention and Control, Arizona Cancer Center, University of Arizona
SUSAN TAYLOR MAYNE,
Department of Epidemiology and Public Health, Yale University School of Medicine
ROSS L. PRENTICE,*
Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle
Division of Endocrinology and Metabolism, University of California at San Diego
MARET G. TRABER,
Department of Nutrition and Food Management, and the Linus Pauling Institute, Oregon State University
Food and Nutrition Board Liaison
CHARLES H. HENNEKENS,
Department of Medicine, Ambulatory Care, and Prevention, and Division of Preventive Medicine, Harvard Medical School
U.S. Government Liaison
LTC KARL FRIEDL,
U.S. Army Medical Research and Materiel Command, Ft. Detrick, Maryland
Staff
SANDRA A. SCHLICKER, Study Director
MARY I. POOS, Senior Staff Officer
ELISABETH A. REESE, Research Associate
ALICE L. KULIK, Research Associate
MICHELE R. RAMSEY, Project Assistant
STANDING COMMITTEE ON THE SCIENTIFIC EVALUATION OF DIETARY REFERENCE INTAKES
Laboratory of Human Nutrition, School of Science, Massachusetts Institute of Technology
JOHN W. ERDMAN, JR. (Vice-Chair),
Division of Nutritional Sciences, College of Agricultural, Consumer, and Environmental Sciences, University of Illinois at Urbana-Champaign
JANET C. KING (Vice-Chair),*
University of California at Berkeley and U.S. Department of Agriculture Western Human Nutrition Research Center, Presidio of San Francisco
LINDSAY H. ALLEN,
Department of Nutrition, University of California at Davis
STEPHANIE A. ATKINSON,
Department of Pediatrics, Faculty of Health Sciences, McMaster University, Canada
JOHANNA T. DWYER,
Frances Stern Nutrition Center, New England Medical Center, Boston, and Tufts University
JOHN D. FERNSTROM,
University of Pittsburgh School of Medicine, Western Psychiatric Institute and Clinic
SCOTT M. GRUNDY,*
Center for Human Nutrition, University of Texas Southwestern Medical Center, Dallas
CHARLES H. HENNEKENS,
Department of Medicine, Ambulatory Care, and Prevention and Division of Preventive Medicine, Harvard Medical School
SANFORD A. MILLER,
Graduate School of Biomedical Sciences, University of Texas Health Science Center, San Antonio
U.S. Government Liaison
LINDA MEYERS,
Office of Disease Prevention and Health Promotion, U.S. Department of Health and Human Services, Washington, D.C.
Canadian Government Liaison
PETER W.F. FISCHER,
Nutrition Research Division, Health Protection Branch, Health Canada, Ottawa
Staff
ALLISON A. YATES, Study Director
SANDRA SCHLICKER, Senior Program Officer
MARY POOS, Senior Program Officer
FOOD AND NUTRITION BOARD
CUTBERTO GARZA (Chair),
Division of Nutrition, Cornell University
JOHN W. ERDMAN, JR. (Vice-Chair),
Division of Nutritional Sciences, College of Agricultural, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign
LINDSAY H. ALLEN,
Department of Nutrition, University of California at Davis
BENJAMIN CABALLERO,
Center for Human Nutrition, Johns Hopkins School of Hygiene and Public Health
ROBERT J. COUSINS,
Center for Nutritional Sciences, University of Florida
FERGUS M. CLYDESDALE,
Department of Food Science, University of Massachusetts at Amherst
JOHANNA T. DWYER,
Frances Stern Nutrition Center, New England Medical Center, Boston, and Tufts University
SCOTT M. GRUNDY,*
Center for Human Nutrition, University of Texas Southwestern Medical Center, Dallas
CHARLES H. HENNEKENS,
Department of Medicine, Ambulatory Care, and Prevention, and Division of Preventive Medicine, Harvard Medical School
SANFORD A. MILLER,
Graduate School of Biomedical Sciences, University of Texas Health Science Center, San Antonio
ROSS L. PRENTICE,*
Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle
A. CATHARINE ROSS,
Department of Nutrition, Pennsylvania State University
ROBERT E. SMITH,
R.E. Smith Consulting, Inc., Newport, Vermont
VIRGINIA A. STALLINGS,
Division of Gastroenterology and Nutrition, Children's Hospital of Philadelphia
Laboratory of Human Nutrition, School of Science, Massachusetts Institute of Technology
Ex-Officio Member
STEVE L. TAYLOR,
Department of Food Science and Technology and Food Processing Center, University of Nebraska at Lincoln
REVIEWERS
This report has been reviewed in draft form by individuals chosen for their diverse perspectives and technical expertise, in accordance with procedures approved by the National Research Council's Report Review Committee. The purpose of this independent review is to provide candid and critical comments that will assist the Institute of Medicine in making the published report as sound as possible and to ensure that the report meets institutional standards for objectivity, evidence, and responsiveness to the study charge. The content of the final report is the responsibility of the Institute of Medicine and the study committee and not the responsibility of the reviewers. The review comments and draft manuscript remain confidential to protect the integrity of the deliberative process. The committee wishes to thank the following individuals, who are neither officials nor employees of the Institute of Medicine, for their participation in the review of this report:
BALZ FREI, Linus Pauling Institute, Oregon State University;
LESTER PACKER, University of California at Berkeley;
WILLIAM A. PRYOR, Biodynamics Institute, Louisiana State University;
CATHERINE RICE-EVANS, King's College, UMDS Guy's Hospital, London, England;
HELMUT SIES, Heinrich-Heine-Universität, Düsseldorf, Germany;
JUDITH STERN, * University of California at Davis; and
ROGER A. SUNDE, University of Missouri-Columbia.
While the individuals listed above have provided many constructive comments and suggestions, responsibility for the final content of this report rests solely with the authoring committee and the Institute of Medicine.