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JNCI Journal of the National Cancer Institute 2001 93(14):1049-1050;
© 2001 by Oxford University Press
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Journal of the National Cancer Institute, Vol. 93, No. 14, 1049-1050, July 18, 2001
© 2001 Oxford University Press

NEWS

What Ever Happened To . . . ? Looking Back 10 Years

Christine Theisen

This is part of an occasional series that recalls some of the stories reported 10 years ago in the News section of the Journal.

The News reported in its Aug. 7, 1991, issue that the National Cancer Institute had signed agreements with private companies, research institutions, and the U.S. Food and Drug Administration to test foods for cancer prevention. The agreements brought resources together to support the NCI’s Designer Foods Program, which was started under toxicologist Herbert Pierson, Ph.D.

The Designer Foods Program aimed to "create food products fortified with natural phytochemicals found in fruits, vegetables, and other plants." The idea was to identify and isolate possible cancer-preventing agents in foods such as citrus fruits, soybeans, and garlic, and then develop those agents separately to be included in processed foods such as baked goods or salad . . . [Full Text of this Article]

Paclitaxel (Taxol)

Smoking Rates and Smoke in the Air


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