It was 35 years ago today ...

It' been 35 years since two other young scientists and I launched The Center for Science in the Public interest on a hope and a prayer (no kidding; one of us was a Jesuit priest). Our goal was to use science to educate consumers, hold companies' feet to the fire, and prod the government to adopt policies that put the public's interest first.

It's been quite a ride. We started Nutrition Action Healthletter in 1974 as a free newsletter to link progressive nutritionists. But thanks to years of hard work by Bonnie Liebman, Jayne Hurley, David Schardt, countless information gatherers, and, since 1988, Stephen Schmidt and his humor-tinged editorial touch, Nutrition Action has become the world's largest-circulation health newsletter. It also provides the bulk of CSPI's funding (good thing, since we don't take government or corporate money and few foundations or philanthropists have made nutrition and food safety their priority).

While Nutrition Action has helped quench the public's increasing thirst for reliable information on food and nutrition, CSPI is doing its best to profoundly improve government and corporate policies to achieve a healthier and safer food supply. Some of what CSPI has done so far:

* won passage of the historic Nutrition Labeling and Education Act, which put Nutrition Facts labels on nearly all processed foods;

* persuaded the government to require food labels to disclose the amount of artery-clogging trans fats;

* championed the federal law that sets a strict definition for "organic" food;

* convinced the government to ban potentially lethal sulfite preservatives in fresh fruits and vegetables and to advise pregnant women not to consume caffeine;

* led the fight for mandatory microbial testing of meat and poultry by the USDA;

* stopped scores of deceptive labels and advertising campaigns by major food companies and trade associations;

* changed consumer attitudes and industry practices by revealing the calories, saturated fat, sodium, etc., in movie theater popcorn and Chinese, Italian, Mexican, and other restaurant cuisines.

Not so visible in the pages of Nutrition Action are three other CSPI projects. One works to ensure that genetically engineered foods are safe for consumers and the environment. Another seeks to curb the enormous toll caused by alcohol consumption, especially among the young. The third, our Integrity in Science project, furthers our original goal of ensuring that science is used to benefit public, not corporate, interests.

Back on the food front, I wish I could report that the battle has been won. But two out of three American adults are overweight or obese, food poisoning strikes tens of millions and kills thousands every year, and diet remains a major cause of heart disease, cancer, stroke, diabetes, and hypertension.

That's why CSPI's priorities include getting trans fats out of the food supply and junk foods out of schools, cutting salt levels in processed foods, and campaigning for health-based agricultural policies and a medical system that focuses on prevention, not just treatment.

Rest assured that CSPI will continue to help people choose safer, healthier diets. Each time you pick up an issue of Nutrition Action, you bring us closer to that goal.

We're proud to have you with us now ... and for at least the next 35 years.

Michael F. Jacobson, Ph.D. Executive Director Center for Science in the Public Interest