'Distortion' of food facts can lead to a major case of indigestion

Distinguished food scientist and food law and policy scholar Roger Clemens addressed the topic of “Weapons of Mass Distortion” Tuesday evening at the IFT Great Lakes Section’s Student Recognition at the Kellogg Center.

March 20, 2018

Dr. Roger Clemens was the featured speaker at the IFT Great Lakes Section's Student Recognition event at Michigan State University's Kellogg Center on Tuesday, March 20.

Roger Clemens, associate director of the Regulatory Science program and adjunct professor of Pharmacology and Pharmaceutical Sciences within the University of Southern California’s School of Pharmacy, addressed the topic of “Weapons of Mass Distortion” Tuesday evening at the Institute of Food Technologists' (IFT) Great Lakes Section’s Student Recognition at the Kellogg Center.

Dr. Clemens’ presentation focused on evidence-based communications and how the media (and scientists sometimes) can distort the preponderance and quality of statistical evidence on popular topics such as: saturated fat consumption and the risk of coronary heart disease; red meat consumption and the risk of colorectal cancer; and the perceived link between sugar and non-communicable diseases.

Dr. Clemens, past president of IFT, was the Director of Analytical Research at USC for five years, and the Scientific Advisor for Nestlé USA for more than 21 years. He has published more than 50 original manuscripts in nutrition and food science, participated in more than 200 invited domestic and international lectures, and has served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States and Canada.

Dr. Clemens is a member of the American Dietetic Association Commission on Dietetic Registration. He has also served on numerous GRAS panels, especially those panels addressing the safety of ingredients intended for products directed to pediatric populations.

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