Download The New York State Dietetic Association Presents

The New York State Dietetic Association Presents
The Danger Zone
(Trans Fats/Celiac Disease/Food Allergies)
With Marlisa Brown MS, RD, CDE, CDN
Registered Dietitian, Certified Diabetes
Educator and Chef
www.TWellness.net
What’s Similar About Trans Fat,
Celiac and Food Allergies?
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All are hidden in food
Each may present a risk
More and more customers are asking
about these items
Operators that aren’t able to answer
questions and offer alternate choices may
lose business
Trans Fats
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First introduced by Crisco
through a process called
partial hydrogenation
First used to change a
liquid shortening into a
semi solid
Can extend shelf life
Provides a crispy texture
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Has been used in the
development of many
food products
It is impossible to
identify trans fat
content by looking at
a menu description or
plated entree
Dangers of Trans Fats
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Raises total cholesterol
Raises LDL (bad) cholesterol
Decreases HDL (good) cholesterol
Increases risk of heart disease (heart
disease is the leading cause of death in
new York city with 23,000 deaths in 2004
1/3 of these under 75 years old)
Trans Fat Rulings
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January 2006 FDA made trans fats listing on
food labels mandatory
July 2007 NYC Department of Health will require
that all NYC restaurants only use oils and
spreads that are trans fat free (except donuts
until July 2008)
July 2008 all NYC restaurant food served must
be trans fat free
Foods labeled trans fat free must have less than
0.5 gm trans fat per serving
What It Means Going Trans Free
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Manufacturers will need to reformulate oils and
ready to cook foods containing trans fats.
All natural vegetable oils are trans fat free but
many don’t have the stability to hold as long as
trans fat containing oils. Many oils are being
formulated with lower linolenic content and
higher oleic content that may be used as a
successful substitute.
Arguments on the Mandate
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Ethnic restaurants may have trouble converting
or understanding the changes needed
There may not be enough time to provide
suitable products for all uses
Will legislation change fast enough
if the science changes?
Shouldn’t restaurants have the right to just post
information and give customers the chance to
choose?
Important Information on
Trans Fat Ruling
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For NYC Dial 311 and ask for the trans fat help line (for
NYC calling outside of the city dial 718-254-8061)
Department of Health
http://www.nyc.gov/html/doh/downloads/pdf/cardio/cardio
-transfat-bro.pdf
Look for detailed information at www.notransfatnyc.org
General trans fat info www.bantransfat.com
Look for help if you need it. There will be substantial
fines for lack of compliance issued by the DOH
Celiac Disease and Gluten Free
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An intolerance to the gluten in food
and other products
Gluten is a protein found, in wheat,
rye, barley and possibly oats
Gluten is added to foods in many ways
with sauces, gravies, breading, bouillon and
thickening agents
It is estimated that 1 in 100 people in the US
have celiac disease (currently only 1 in 1000 are
being diagnosed)
Important to Know About Celiac
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Unlike cardiac disease, diabetes and
hypertension with celiac disease you can’t
just cheat sometimes, it is a diet for life
It can take up to 3 years for adults
on a gluten free diet to become
free of symptoms and as little as a
teaspoon of a gluten containing
food can set back a persons recovery
Untreated Celiac Disease Is
Linked to Many Health Problems
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Type One Diabetes, Lymphomas, Dermatitis,
Osteoporosis, Anemia, Reflux, Irritable Bowel Disease,
Thyroid Disorders, Infertility, Depression, Mouth Ulcers,
Rheumatoid Arthritis, Suppressed Auto immune
Disorders, Tooth Enamel decay and Autoimmune Liver
Disease are just some of the possible disorders
Prevalence of Celiac is rising due to better screening.
Currently in Ireland it’s 1 in 50, in Italy 1 in 100
The NIH and WHO are providing education to help
increase the understanding and the diagnoses of celiac
disease
Why Should Restaurants Know
About Celiac?
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A mistake in the kitchen or by your staff can
make a customer sick
It is difficult to impossible to order gluten free
food without knowledgeable help from the
restaurant
Many restaurants and National chains offer
gluten free options including:
Outback, Legal Seafood, PF Chang’s,
Texas
Roadhouse, Bonefish Grill,
Charlie
Brown’s, Don Pablo’s,
Houston’s,
Mama’s in Oakdale and many more
Why Should Restaurants
Know About Celiac?
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People who have celiac disease and their
families are very loyal to restaurants that
accommodate them
Celiac support groups recommend restaurants
at their meetings and people travel from all over
to eat at these restaurants
With the help of a Registered Dietitian
and a Celiac Support group it can
be easy to coordinate gluten
free choices for your menu
Celiac Support Groups
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Celiac Disease Foundation www.celiac.org 1-818-9902354
Gluten Intolerance Group [email protected] 206-246-6652
Celiac Disease Center at Columbia University
www.celiacdiseasecenter.org 212-305-5590
Celiac Sprue Association Omaha, NE
www.csaceliacs.org
Canadian Celiac Association Mississauga, ON
www.celiac.ca 905-507-6208
American Celiac Disease Alliance
www.americanceliac.org
The New York State Dietetic Association Presents
The Danger Zone • Food Allergies
Presented by
Constance Brown-Riggs
MSEd, RD, CDE, CDN
Author – Eating Soulfully and Healthfully
with Diabetes (iUniverse 2006)
www.eatingsoulfully.com
Food Allergens
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90% of all allergic reactions to foods
include: Milk, Eggs, Wheat, Peanut,
Soy,
Tree Nuts (Walnuts, Pecans,
Chestnuts,
Brazilian nuts, Hazelnuts, Pecans, Pine Nuts,
Cashews), Fish and Shellfish
Many reactions in restaurants occur from cross
contamination, through cooking utensils, grills,
cooking oil, unclean surfaces and cookware.
Also, incomplete information given by staff when
questions are asked regarding allergens
Hidden Food Allergens
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Some places milk could be hidden: deli slicing
machines, processed meats and some tuna, on
steaks topped with butter, in sauces, seafood
soaked in milk or anything labeled with casein,
and in desserts and toppings
Tree nuts could be hidden in barbeque sauce,
crackers, breads, cereals, coatings and ice
cream
Hidden Food Allergens
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Fish could be hidden in Worcestershire,
anchovies, and condiments. Imitation crabmeat
could have wheat added and is a regular fish not
a shellfish (take care with frying oil)
Wheat is used as a filler in many foods (other
titles for wheat include; kamut and spelt)
Peanuts in toppings sauces, falling into muffins
and baked goods, peanut oil, arachis is a peanut
oil
Eggs could be in baked goods, sauces & foam
toppings
Reactions to Food Allergies
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Having a customer reacting to a food
allergy is something to be avoided at
all costs. If the reaction is severe and
the person does not have an epi pen with them
they may go into anaphylatic shock which could
result in a fatality
Symptoms of an allergic reaction may include;
skin symptoms or swollen lips, difficulty
breathing, reduced blood pressure, headache
and gastrointestinal symptoms
Resources for Food Allergies
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American Academy of Allergy, Asthma, and Immunology
www.aaaai.org
The Asthma and Allergy Foundation of America
www.aafa.org
Food Allergy Anaphylaxis Network www.foodallergy.org
1-800-929-4040
Food Allergies Database www.allergyadvisor.com
Find a Registered Dietitian through the American Dietetic
Association www.eatright.org
© Marlisa Brown MS RD CDE CDN, 160 Howells Rd. Bay Shore,
NY 11706 631-666-4297, Fax 631-666-5284 www.twellness.net call
for information on reproducing
You may feel that some
customers requests seem like
they are not that important
Not providing for requests
appropriately can lead to lost
customers and a possible
emergency situation
Marlisa Brown MS RD CDE CDN
Registered Dietitian, Certified Diabetes Educator and Chef
160 Howells Rd
Bay Shore, NY 11706
631-666-4297
www.TWellness.net
Constance Brown Riggs MSEd RD CDE CDN
Registered Dietitian, Certified Diabetes Educator, Author
100 Veterans Blvd. Suite 15
Massapequa, NY 11758
516-795-4288
www.cbrnutritionenterprises.com