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Article
December 11, 1943

Current Comment

JAMA. 1943;123(15):973. doi:10.1001/jama.1943.02840500037014
Abstract

MINERAL OIL IN FOODS  Elsewhere in this issue (page 967) of The Journal appears a statement prepared by the Council on Foods and Nutrition relative to mineral oil (liquid petrolatum) in foods. Basically, salad dressings made with mineral oil cannot be differentiated, except in a laboratory, from ordinary products containing true fats or oils like olive oil. Such products are frequently bought in large amounts by hotels and restaurants. The person who receives a salad on which such a dressing has been placed has no idea as to the nature of the material that is being used. Mineral oil is plentiful; it can be purchased without ration points and can be sold much more cheaply than can olive oil or other vegetable oils. As will be observed from the report of the Council on Foods and Nutrition, however, there are also many other reasons why mineral oil should not be

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