Lard has been consumed in pork, as an ingredient in foods, or has been added to food as the result of frying, for centuries. Aside from the implication of all animal fats as contributors to atherosclerosis, no deleterious effects have been recorded. Some adverse effects observed in experimental animals can be ascribed to very high levels of fat in the diet rather than to specific effects of lard. Such high dietary levels of lard or lard oil are unlikely to occur in the diet of man. Moreover, the amount of lard or lard oil , is obviously minute compared to the amounts of lard ingested in food.
In the light of these considerations, the Select Committee concludes that: There is no evidence in the available information on lard and lard oil that demonstrates, or suggests reasonable grounds to suspect a hazard to the public when they are used in cotton and cotton fabric dry food packaging materials as now practiced or as they might reasonably be expected to be used for such purposes in the future.