Editor’s note: This contributed opinion column by Dr. Peter G. Lurie, president of the Center for Science in the Public Interest is republished here with permission. To read this column on the CSPI website, click
Peter Lurie, M.D., M.P.H., is president of the Center for Science in the Public Interest, a nonprofit health advocacy group based in Washington, DC, that focuses on nutrition and food safety policies. Previously, Lurie was the associate commissioner for Public Health Strategy and Analysis at the Food and Drug Administration.
While at FDA he worked on antimicrobial resistance, transparency, caffeinated beverages, arsenic in rice, fish consumption by pregnant and nursing women, expanded access to investigational drugs, and prescription drug abuse. Prior to that, he was deputy director of Public Citizen’s Health Research Group. Earlier, he was a faculty member at the University of California-San Francisco and the University of Michigan.