
Double-blind, randomized, controlled human clinical trial study to explore the causal relationship between the measured dosed exposure of three common bisphenols, and a panel of metabolic and inflammatory blood markers.
This post written by Study Designer Lewis Perdue. Following is the text summary of a study developed by Co-Principal Investigator Lewis Perdue to be co-conducted with Victor Reus, M.D., The Distingushed Professor of Medicine at UCSF. The study is currently being evaluated by the University of California San Francisco School of Medicine, Institutional Review Board.?? […]

Playing Whack-A-Mole With Plastics And Your Health
This is a true tale for modern consumers, based upon results from a scientific paper created by the Center for Research on Environmental Chemicals In Humans. In science, as well as in classic mysteries, that which is missing often provides a pivotal clue discoverable only after a bit of detective work. In Sir Arthur Conan […]

How Dairy Products Complicated Our 2022 Study – And What We Had To Do To Solve The Issue
When we conducted the investigation for our 2022published paper, the goal was to create a menu that was a “typical” American diet as defined by the U.S. Department of Agriculture. That “typical” diet demanded that we include cow’s milk. And that was a problem. Dairy has many opportunities for plastic contamination For dairy products, we […]

High Profile Dietary Intervention Fails to Approach Causality and Replicability
NOTE: An earlier, May 2020 look at this issue can be found here: Significant changes necessary in order for dietary intervention studies to be causal and replicable This ad-free article is made possible by the financial support of the Center for Research on Environmental Chemicals in Humans:??a 501(c)(3) non-profit. Please consider making a??tax-deductible donation??for continued […]

Published Trial Results Indicate That All Dietary Interventions So Far Are Not Replicable. New Protocols Suggested to Assure Reproducible, Useful Results
The text as published at medRxiv is at this link: Investigating hsCRP as a clinical inflammation marker for human Bisphenol A food contamination offers protocol suggestions for conducting replicable, causal dietary intervention studies Investigating hsCRP as a clinical inflammation marker for human Bisphenol A food contamination offers protocol suggestions for conducting replicable, causal dietary intervention […]

Moving Toward the Trial: Some Final Thoughts on Procedures, Methods, Food Acquisition, and Best Practices
Developing a scientifically sound set of methods for a dietary intervention that could result in replicable, causally valid results took investigators five years of intensive effort. That was a necessary first step because no such standards, protocols, methods or best practices existed. That absence required investigators to develop those standards and protocols de novo in […]

Significant Changes Necessary in Order for Dietary Intervention Studies to be Causal and Replicable
Dietary intervention studies as a whole are inherently flawed and do not produce causal or clinically relevant health recommendations or decisions. This ad-free article is made possible by the financial support of the Center for Research on Environmental Chemicals in Humans:??a 501(c)(3) non-profit. Please consider making a??tax-deductible donation??for continued biomedical research. Accuracy and replicability of […]

Dosing of a Single Compound to Establish Causality in Dietary Interventions & Enable Clinically Valid Health Decisions
“Inconsistent and contradictory results from nutrition studies conducted by different investigators continue to emerge, in part because of the inherent variability of natural products, as well as the unknown and therefore uncontrolled variables in study populations and experimental designs.” — The Challenge of Reproducibility and Accuracy in Nutrition Research: Resources and Pitfalls This ad-free article […]

Basic Scientific Lab Standards — Best Practices for a Replicable Dietary Intervention
NOTES: All of the best practices described below have been developed and hands-on tested in an actual dietary intervention study as feasible and minimally disruptive in a commercial-standard kitchen. The kitchen must be treated as a laboratory; a recipe is a protocol; foods are reagents; every item used in preparation and cooking is equipment and […]