John A. McDougall
|Born||May 27, 1947|
|Education||Michigan State University College of Human Medicine (M.D.)|
|Known for||Advocacy of a low-fat, whole-food vegan diet as preventing degenerative diseases|
John A. McDougall (born May 17, 1947) is an American physician and author who is the co-founder, chairman, and sole board member of San Francisco–based Dr. McDougall's Right Foods Inc. He has written a number of diet books advocating the consumption of low-fat, starchy food.
McDougall is a graduate of Michigan State University's College of Human Medicine. He performed his internship at Queen's Medical Center in Honolulu, Hawaii, in 1972 and his medical residency at the University of Hawaii. He is certified as an internist by the Board of Internal Medicine and the National Board of Medical Examiners.
Between 1973 and 1976, McDougall worked as a physician at the Hamakua Sugar Plantation on Hawaii Island. Between 1986 and 2002, he launched a vegetarian dietary program at St. Helena Hospital in the Napa Valley, California. Between 1999 and 2001, he ran a dietary program for the Blue Cross Blue Shield Association in Minneapolis, Minnesota.
In 2002, McDougall began the McDougall Program at the Flamingo Resort in Santa Rosa, California. The McDougall Program is a 10-day residential treatment program based in Santa Rosa, California, which features a low-fat, starch-based diet.
McDougall is the co-founder, chairman, and sole board member of San Francisco based Dr. McDougall's Right Foods Inc., which produces dried and packaged soups, manufactured for it by the SF Spice Co. He is also a member of the advisory board of the animal-activist group Physicians Committee for Responsible Medicine (PCRM) In 2016, McDougall was one of four named plaintiffs in a lawsuit by the PCRM alleging improper industry influence on establishing cholesterol recommendations.
McDougall opposes conventional cancer treatment. He has promoted his diet as an alternative treatment for a number of chronic disorders, including arthritis, atherosclerosis, cancer, diabetes, hypertension and osteoporosis. The McDougall diet is low in fat, high in fiber and contains no cholesterol. The diet is based on a variety of starches such as rice, potatoes, corn, breads and pasta.
His eponymous 1983 diet book, The McDougall Plan, has been described as a fad diet by medical experts. With possible disadvantages including a boring food choice, flatulence and the risk of feeling hungry. Reviewing McDougall's book, The McDougall Program for Maximum Weight Loss, nutritionist Fredrick J. Stare and epidemiologist Elizabeth Whelan criticized its restrictive regime and "poor advice", concluding that the diet's concepts were "extreme and out of keeping with nutritional reality".
Nutritionist Kurt Butler has criticized McDougall for making extremist diet recommendations. He noted that McDougall does back up his claims with studies from medical journals but his interpretations are often at odds with the authors of the studies he cites. Butler commented that "McDougall's followers risk deficiencies in protein, phosphorus, calcium, iron, zinc, vitamin B₁₂ and perhaps other nutrients. Children on the diet are especially at risk for calorie deficiency, which can have disastrous consequences."
|Wikiquote has quotations related to: John A. McDougall|