I'd love to hear from Dr. Campbell.
While you answer that, maybe you could also answer the question of a voluntary versus a regulatory approach, because I think we've learned from the trans fat experience that voluntary only takes you so far. At some point, industry starts to feel the pain of a system that has some complying and others not, and that causes serious concerns in terms of the food and restaurant association, I'm sure. So wouldn't it be better to get right to it and set some definitive targets?