This article uses a historical controversy over the U.S. Food and Drug Administration's standard of identity for peanut butter as a site for investigating three topics of high importance for historians of technology, consumption, and food activism: how new industrial food-processing technologies have become regulatory problems; how government, industry, and consumer actors negotiate standards d...

Purpose The purpose of this pilot-scale study was to compare the quality traditionally manufactured butters from local, small British producers with that are produced industrially. Design/methodology/approach Butter samples were obtained after supervised site inspections three traditional-butter manufacturers and one large-scale butter producer. subject initial microbiological, chemical sensory...

OBJECTIVE After investigating fixed airways obstruction in butter flavoring-exposed workers at a microwave popcorn plant, we sought to further characterize lung disease risk from airborne butter-flavoring chemicals. METHODS We analyzed data from medical and environmental surveys at six microwave popcorn plants (including the index plant). RESULTS Respiratory symptom and airways obstruction ...

Three "saturated" fats of vegetable origin were fed to different groups of rabbits for periods up to 1 year. Cocoa butter and a hydrogenated vegetable oil shortening produced no hypercholesterolemia. Coconut oil feeding increased the serum cholesterol concentrations for 4 months, but a decline to baseline values occurred after 6 months. No gross atherosclerosis occurred in any animal fed coconu...

Three "saturated" fats of vegetable origin were fed to different groups of rabbits for periods up to 1 year. Cocoa butter and a hydrogenated vegetable oil shortening produced no hypercholesterolemia. Coconut oil feeding increased the serum cholesterol concentrations for 4 months, but a decline to baseline values occurred after 6 months. No gross atherosclerosis occurred in any animal fed coconu...