David L. Katz, MD, MPH, FACPM, FACP, FACLM, is the Founding Director (1998) of Yale University’s Yale-Griffin Prevention Research Center, and former President of the American College of Lifestyle Medicine. He has published roughly 200 scientific articles and textbook chapters, and 15 books to date, including multiple editions of leading textbooks in both preventive medicine, and nutrition. He has made important contributions in the areas of lifestyle interventions for health promotion; nutrient profiling; behavior modification; holistic care; and evidence-based medicine. David earned his BA degree from Dartmouth College (1984); his MD from the Albert Einstein College of Medicine (1988); and his MPH from the Yale University School of Public Health (1993). He completed sequential residency training in Internal Medicine, and Preventive Medicine/Public Health. He is a two-time diplomate of the American Board of Internal Medicine, and a board-certified specialist in Preventive Medicine/Public Health. He has received two Honorary Doctorates.
Processed meat was in the news once more this past week, and – brace for it- it’s bad for you again. Because, of course, it always was.
I happen to be a board-certified specialist in Preventive Medicine and Public Health. You might even say that, along with colleagues, I wrote the book. Well, my mother might say it.
The coat of arms at Yale University reads: Lux et Veritas. That means “light and truth.” Those two elements almost always imply the presence of a third, however: heat.
A recent commentary in JAMA lends support to publication in the Annals of Internal Medicine of “guidelines” suggesting that the public can keep eating processed meat at current levels, while questioning the methods and motives of the many public health scientists who voiced opposition to the Annals authors’ methods and conclusions.
What is, and what is not, a conflict of interest - in public health, and in general?
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