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  1. Nutrition, Food Labeling, and Critical Foods

Experimental Study of Qualified Health Claims: Consumer Inferences about Monounsaturated Fatty Acids from Olive Oil, EPA and DHA Omega-3 Fatty Acids, and Green Tea

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OMB No. 0910-0952

November 9, 2009

Conrad J. Choinière, Ph.D.
Linda Verrill, Ph.D.
Office of Regulations, Policy and Social Sciences
Center for Food Safety and Applied Nutrition
Food and Drug Administration

Table of contents

Executive Summary

I. Background and Purpose

II. Protocol

A. Experimental Design and Data Collection

B. Claims and Disclaimers

C. Evaluation of Schemes to Convey the Level of Scientific Evidence for Health Claims

III. Results

A. Disclaimer Effect

B. Distinct Levels of Scientific Evidence

C. Perceived Health Benefits and Other Attributes of a Product

IV. Conclusions

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