Download IFIC-17 March/April2001

foodInsight
MARCH/APRIL 2001
IFIC FOUNDATION
Current Topics in
Food Safety and Nutrition
Inside
Insight
The Latest on
Omega-3 Fatty Acids .......................2
NewsBites...................................6
If The Truth Be Told......................7
TM
Diabetes:
A Growing Concern
T
ake a look and it’s hard to miss this fact: Americans of all ages are gaining
weight. In fact, the Centers for Disease Control and Prevention (CDC) reports
that 61 percent of Americans are now overweight and that 26 percent are
obese. Just 10 years ago, only 56 percent of us were overweight and 23 percent were
obese. What can’t be seen so readily is one of the serious implications of
becoming overweight: type II (non-insulin-dependent) diabetes.
Diabetes occurs when the body no longer makes or is unable to use
insulin, a hormone produced by the pancreas. Insulin allows energy from
carbohydrates in foods to be used by the body’s cells. When insulin is not
present or is ineffective, blood sugar levels rise. Over time, high blood
sugar levels can cause damage to the
eyes, nerves, kidneys, and other vital
organs. Table 1 describes the various forms of diabetes.
Most people with diabetes have type
II diabetes, the kind that usually
develops later in life. Although the
exact causes of diabetes are not
known, there are known risk factors.
You are at higher risk for diabetes if
you are an African American, Latino,
Asian American, Pacific Islander, or
Native American; have an immediate
family member with diabetes; or are a
woman who has had a baby who
weighs more than 9 pounds. In addition, research strongly indicates that controllable factors, including body weight and
physical activity, play a significant role in the
onset of type II diabetes. According to Phyllis Barrier,
MS, RD, CDE, national director of program publications
for the American Diabetes Association, “Everyone over age
45 should be screened for diabetes every three years, and if they
Continued on page 4
Omega-3 Fatty Acids
and Health
or over two decades, accepted
dietary guidance has stressed the
importance of choosing a diet that
is low in fat, saturated fat, and cholesterol. Consumer research has shown that
people interpret this advice to mean that
they should eliminate all fat from the diet,
in effect making “fat” a “four-letter
word” and something to be avoided as
much as possible.
Science is continually evolving, however.
Two decades of research has improved
our understanding of the health benefits
of many foods and food components,
including the essential roles of fats and
individual fatty acids in the diet, “With
continually emerging research we are
unravelling the complex relationship
between food and health,” says Penny
Kris-Etherton, Ph.D., R.D., professor of
nutrition at Pennsylvania State University.
The guidance on dietary fat today reflects
this greater understanding of science and
is best summarized by the U.S. Department of Agriculture (USDA) 2000 edition
of Dietary Guidelines for Americans
which recommends that people “choose a
diet that is low in saturated fat and cholesterol and moderate in total fat.”
F
There Are Fats,
and Then There Are Fats
The three major categories of dietary
fats—saturated, monounsaturated, and
polyunsaturated—have various effects on
low-density-lipoprotein (LDL) cholesterol
(“bad” cholesterol) and high-densitylipoprotein (HDL) cholesterol (“good”
cholesterol) levels. Saturated fats, in general, are shown to elevate LDL-cholesterol
levels, and high levels of LDL cholesterol
are considered a major risk factor for
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MARCH/APRIL 2001 FOOD INSIGHT
heart disease. In contrast, diets higher in
monounsaturated and polyunsaturated
fats are known to lead to lower LDLcholesterol levels.
There are two subclasses of fatty acids
within the polyunsaturated fat category:
omega–6 (n–6) fatty acids and omega–3
(n–3) fatty acids. Vegetable oils such as
corn, sunflower, safflower and soybean
oils are rich in n–6 fatty acids. Soybean
oil is also an excellent source of n–3 fatty
acids, as are canola oil and deep-sea fish,
or “fatty fish.”
Beyond Basic Nutrition:
The Functions of n–3 Fatty Acids
New research is showing that n–3
polyunsaturated fatty acids may have significant health benefits. Alpha-linolenic
acid (ALA), a precursor to long chain
polyunsaturated fatty acids (LCPUFAs)
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are of particular
interest. These n–3 fatty acids are thought
to help reduce the risk for cardiovascular
disease, to play major roles in promoting
eye health, and possibly, to improve
immune function.
Getting to the Heart of the Matter
Researchers suggest that EPA and
DHA promote heart health by preventing
blood platelets from clotting and sticking
to the artery walls—effects that are similar
to those observed with aspirin. Decreased
clotting helps reduce the chances of blockages in an artery and thereby decreases
the risk for heart attack or stroke.
EPA and DHA have been shown to
reduce the levels of serum triglycerides,
which, like cholesterol, are associated
with an increased risk for heart disease.
Several clinical studies support the cardiovascular health benefits associated
with n–3 fatty acids. For example, the
results of a recent study were presented at
the American Heart Association’s (AHA’s)
41st Annual Conference on Cardiovascular Disease Epidemiology and Prevention
in March 2000. Its findings suggest that
older Americans who consume fatty fish,
a rich source of n–3 fatty acids, one or
more times a week had a 44 percent lower
risk of experiencing a fatal heart attack.
The study also reports that n–3 fatty acids
appear to have a positive effect on the
rhythm of the heartbeat, an effect that
specifically reduces the rate of occurrence
of a major cause of fatal heart attacks.
In addition to this evidence, research
published in the January 2001 issue of the
Journal of the American Medical Association concluded that consumption of larger
amounts of fish rich in n–3 fatty acids (at
least one serving per week) was associated
with a significant reduction in the incidence of certain types of stroke caused by
blood clots. Furthermore, the consumption of larger amounts of n–3 fatty acids
was not related to an increased risk of
stroke caused by bleeding.
On the basis of a variety of studies similar to these, the U.S. Food and Drug
Administration approved, for dietary supplements only, the use of a qualified
health claim about n–3 fatty acids and
their role in reducing the risk of heart disease. Although this health claim,
approved for use in October 2000, offers
some validation for the role of n–3 fatty
acids in the diet and their relationship to
heart health, it is important to recognize
that science is still evolving in this area.
It is especially important to note that if
n–3 fatty acids are only added to an individual’s current diet without lowering the
amounts of saturated fat in the diet, it is
likely that LDL-cholesterol levels will not
improve, and may actually increase. That
is, n–3 fatty acids should be seen as a
healthful substitute for saturated fat in
the diet.
Eye See!
DHA is naturally concentrated in the
retina of the eye and is thought to promote healthy retinal function. Results of
a study published in the February 2001
issue of the American Journal of Clinical
Nutrition (AJCN) indicates that the consumption of larger amounts of fish
is associated with a decreased
risk of development of agerelated macular degeneration (AMD). AMD is
an untreatable disease
that causes fuzziness,
shadows, or other
distortions in the
center of vision and is
the leading cause of
blindness in older adults.
Researchers at Bristol University in Bristol, United Kingdom, who also
published an article in the February 2001
issue of AJCN, found that women who ate
fatty fish while pregnant gave birth to children who experienced better visual development. In addition, babies whose mothers had significant levels of DHA in their
diet while they were breast-feeding experienced faster-than-normal eyesight development. Longer-term studies have shown
that at two and four years of age, these
differences seem to have disappeared. In
further studies, LCPUFA supplementation
resulted in improved cognitive function
and enhanced information processing in
some infants.
n–3 Fatty Acids and Immunity
At a conference hosted by the National
Institutes of Health in September 2000,
investigators made several presentations on
studies exploring the role of n–3 fatty acids
on immune functions. Some of these studies suggested that the addition of vitamin E
to a diet rich in n–3 fatty acids may further
enhance the beneficial effects of those n–3
fatty acids in delaying autoimmune diseases such as rheumatoid arthritis.
Researchers have also found that n–3
fatty acid supplementation is associated
with a reduced incidence of joint tenderness and morning stiffness in study participants with rheumatoid arthritis. The
study participants consumed supplements
of EPA and DHA, in addition to traditional anti-inflammatory drugs, and some
clinical benefits were seen. The effects were not
apparent until the compounds were consumed for 12 weeks or longer.
In addition to its reported impact on
arthritis, the potential effects of n–3 fatty
acids are being studied in individuals with
a wide range of immune-compromised
conditions including asthma, lupus, kidney disease, and cancer.
Even with these intriguing results,
some experts recommend a cautious
approach to the use of fish oil supplements, one source of n–3 fatty acids. On
the basis of the current scientific evidence,
the AHA advises that fish oil capsules be
used judiciously. Specifically, AHA
recommends that fish oil supplements be
used only by individuals with severely
high triglyceride levels, individuals who
have not responded well to conventional
treatment for heart disease, and individuals who are not at risk for pancreatitis
(inflammation of the pancreas). As with
any healthcare decision, consumers should
consult with their health professionals to
determine the best individual approach.
Pass the n–3 Fatty Acids Please
ALA, the most abundant n–3 fatty acid
in the U.S. diet is found in a variety of
foods including tofu, soybean, flax, and
canola oils, flaxseed, nuts, and fish. However, very small amounts of EPA and DHA,
which is mostly found in fatty fish such as
tuna as salmon, are present in the diet.
Much of the current research shows
health benefits from n–3
fatty acids found in
fatty fish, particularly because of
recent speculation on the
health benefits
of EPA and
DHA in heart
and eye health and
the immune system.
Even with this range of
plant and animal sources of
n–3 fatty acids, however, diets in the
United States are considered to be low in
n–3 fatty acids.
Current dietary guidance rightly continues to stress the importance of choosing a diet that helps reduce saturated fat
intake. Ongoing research on a variety of
individual polyunsaturated fatty acids,
including n–3 fatty acids, supports the recommendations of USDA and others to
choose a diet moderate in total fat.
Therefore, moderate. Don’t eliminate.
Implement the AHA recommendation to
eat at least two servings of fish per week.
With summer weather coming, have a
tuna salad or salmon steak with a marinade consisting of oil-and-herbs and
throw it on the grill for a flavorful and
healthful entree.
FOOD INSIGHT MARCH/APRIL 2001
3
Diabetes: A Growing Concern
Continued from page 1
have a family history of diabetes or
other risk factors, they should be
screened earlier and more frequently.”
However, it’s not only adults who
need to be concerned about type II
diabetes. Health professionals are also
concerned about reports that indicate
that type II diabetes is becoming more
common among overweight children.
Although not all people with type II
diabetes are overweight, many are. One
way that health professionals assess
weight is to measure body mass index.
As the body mass index (see Figure 2)
increases, the tendency to develop diabetes also increases. Many health professionals are extremely concerned that
diabetes rates, which are already rising,
will soon be skyrocketing due to rising
obesity rates. According to the CDC’s
National Center for Health Statistics,
the prevalence of diabetes has risen 33
percent since 1990 across all age groups,
educational levels, and ethnic groups.
The good news is that type II diabetes
can be managed with a combination of
meal planning, physical activity, and, if
needed, medications such as oral glucoselowering agents or insulin. Research has
shown that the complications of diabetes
(eye problems, kidney disease, and nerve
damage) can be significantly reduced
when blood glucose levels are closely
monitored and controlled.
Tools for Health: Nutrition and
Physical Activity
For people with diabetes, one important goal is maintaining blood sugar levels as close to normal as possible. Usually, this means eating regularly spaced
meals throughout the day, getting plenty
of physical activity, and taking medications, if needed. Some people with type II
diabetes are able to maintain their blood
sugar levels with diet and physical activity
alone. For others, following a healthful
meal plan and being physically active can
reduce the need for medication.
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MARCH/APRIL 2001 FOOD INSIGHT
Table 1: Descriptions of the Various Types of Diabetes
Type of Diabetes
Description
Type I
Autoimmune disease in which the cells of the
pancreas no longer produce insulin. Most
commonly occurs in children and young adults.
Affected individuals inject insulin daily.
Type II
Most commonly occurs in adults. Incidence
increases with age and body weight. Disease
can often be managed with diet and exercise.
Gestational
Gestational Develops in 2 to 5 percent of pregnancies but disappears afterward. Women who experience gestational diabetes have a higher risk of
developing type II diabetes later in life.
Body weight can also influence the
need for medication. People with type II
diabetes are encouraged to lose weight
or at least to not gain weight, since higher levels of body fat can decrease
insulin’s effectiveness. For many, weight
control is an ongoing battle. When it
comes to weight loss and health, a little
goes a long way. According to Phyllis
Barrier, “For many people, losing just 10
to 15 pounds can make a big difference
in their blood sugar levels.”
Most nutrition experts agree: managing portion sizes can help control calories
and weight gain. Ann Coulston, MS,
RD, past president of the American
Dietetic Association and a nutrition consultant who has conducted research on
diabetes for 20 years, believes that the
current trend toward larger serving sizes
at restaurants, at movie theaters and in
retail packages can make it more challenging for consumers to eat portions
with reasonable sizes. According to
Coulston, “It’s hard for people to resist
the temptation to eat more than they
need.” When eating out, she advises that
people eat only part of what they are
served or share their meals with a friend.
Physical activity is the other tool that
can help people manage their diabetes
and their weight. The American Diabetes Association and many other health
care organizations encourage people to
be physically active on most days. After
checking with their health care providers,
Figure 2:
Body Mass Index
Body mass index (BMI; which has units of weight/height2) is based on an
individual’s height and weight and is a helpful indicator of obesity and
underweight in adults. To calculate your BMI, use the formula below or go to
http://www.cdc.gov/nccdphp/dnpa/bmi/calc-bmi.htm to calculate it. A person
with a BMI of 25 to 29.9 wt/ht2 is considered overweight, whereas a person with
a BMI of 30 wt/ht2 or higher is considered obese.
BMI = [weight in pounds ÷ height in inches ÷ height in inches] x 703
most people with diabetes can gradually
build up to 30 minutes of physical activity each day. Physical activities like walking, swimming, and bike riding are great
ways to have some fun while exercising.
In addition, normal household activities
like gardening, raking leaves, or house
cleaning can count toward physical activity. Physical activity has been shown to
help improve a person’s ability to control
blood sugar levels and may also help
prevent weight gain.
Carbohydrates and Diabetes
or carbohydrates consumed by exercising
a little more that day and eating fewer
carbohydrates at the next meal.
Although people who have diabetes
can enjoy sugar in moderation as part of
their meal plans, there are other options
for enjoying sweet flavors. For people
who want more than a little dessert now
and then or who enjoy drinking sweettasting drinks, low-calorie sweeteners
may offer a way to boost flavor without
adding calories or carbohydrates to a
meal plan. Barrier, who also counsels
patients in her private practice, feels
For many years it was believed that
eating foods made with sugar,
such as cakes, cookies, or soft
Diabetes
drinks, would raise blood sugar
levels, and people with diabetes
were encouraged to avoid them
entirely. The rise in blood sugar levels, however, is similar to
the rise in blood sugar levels
found with other carbohydratecontaining foods such as bread,
pasta, potatoes, beans, or corn.
People with diabetes are now
encouraged to pay close attention to the total amount of carbohydrates they eat, making
sure to include foods with plenty of fiber, vitamins, and minerthat low-calorie sweetenals. Total elimination of sugars,
ers “can be a real bonus for people with
desserts, and other sweet treats is no
diabetes. Choosing a soft drink or a
longer part of the prescription. Instead,
yogurt flavored with a low-calorie sweetit is recommended that people with diaener makes it possible to include another
betes eat fewer and/or smaller portions
carbohydrate source such as bread or
of foods made with sugar but that they
fruit into a meal plan. Low-calorie
make sure to balance out excess calories
sweeteners can give people tremendous
WHAT’S
NEW
at
IFIC Foundation On-Line?
flexibility in their meal planning.” The
low-calorie sweeteners approved by the
FDA and currently used in the U.S.
include acesulfame potassium, aspartame, saccharin, and sucralose.
For the most part, people with diabetes are encouraged to enjoy the same
healthful meal plans recommended by
the U.S. Department of Agriculture’s
(USDA’s) Food Guide Pyramid. Barrier
recommends that “People who have diabetes have the kind of meal plan that
everyone can eat for good health.”
There are, however, a few differences between the Food Guide
Pyramid and the Diabetes Food
Pyramid since people with diabetes need to pay closer attention
to foods with carbohydrates in
their meal plans. The Diabetes
Food Pyramid is similar to the
USDA’s Food Guide Pyramid except
that the base of the pyramid is called
the “grains, beans, and starchy vegetables group” instead of the “bread,
cereal, rice, and pasta group.”
Instead of placing high-carbohydrate
foods such as corn and beans in the
vegetable and meat groups, respectively, they are considered part of the base
of the Diabetes Food Pyramid.
If you or someone you know has type
II diabetes, here are some resources you
can turn to for information:
• For information about obesity and
physical activity:
www.cdc.gov/nccdphp/dnpa/
phys_act.htm
• For information about diabetes:
www.diabetes.org or
1-800-DIABETES
• For information about sweeteners:
ificinfo.health.org or
www.caloriecontrol.org
Register at http://ific.org to receive customized news and information from the
IFIC Foundation. Give us your feedback! We’d love to hear from you!
FOOD INSIGHT MARCH/APRIL 2001
5
NewsBites
Oh, That Canola Oil
If you’ve had questions
about canola oil recently…
The canola plant, a cousin
of the rapeseed plant, was
developed through traditional
plant breeding methods for
specific nutritional qualities.
The resulting canola oil—
extracted from the seeds
of the canola plant—is
very low in saturated
fat. Unlike oils from
the rapeseed plant,
which have been consumed in Europe and
Asia for centuries,
canola oil is also
extremely low (less than 1
percent) in erucic acid.
(Erucic acid has been linked
to cardiac muscle abnormalities in experimental animals,
but has never been shown to
affect human health.) The U.S.
Food and Drug Administration
recognizes canola oil as a safe
ingredient.
In addition to being low in
saturated fat, canola oil is a
great source of mono- and
polyunsaturated fats, which—
according to the American
Heart Association— lower
blood cholesterol levels when
these fats replace saturated
fat in the diet.
In a recent human feeding
study at Tufts University, in
which subjects consumed a
diet rich in canola oil, canola
oil was found to decrease lowdensity-lipoprotein (LDL) cholesterol (“bad” cholesterol)
levels without decreasing
6
MARCH/APRIL 2001 FOOD INSIGHT
high-density-lipoprotein (HDL)
cholesterol (“good” cholesterol) levels. Therefore canola
oil, as part of a diet that is
moderate in total fat, can
improve an individual’s
HDL:LDL ratio—an important
goal for people trying to manage their
cholesterol.
Because of
canola oil’s
light color
and taste and its beneficial fat
profile, it offers consumers a
versatile and healthful choice
in cooking oils.
What Consumers Have
to Say about Food
Biotechnology
In January 2001 the International Food Information Council
commissioned Wirthlin Worldwide to conduct a fifth food
biotechnology survey of 1,000
Americans; the survey included
questions related to labeling
and a number of new questions
to determine consumers’ attitudes and information needs
regarding food biotechnology.
Most American consumers
(64 percent) expect to benefit
from biotechnology in the next
5 years. However, overall
awareness of the presence of
biotech foods in grocery
stores has actually decreased
since May 2000 (36 percent,
down from 43 percent).
There is clearly no significant indication of top-of-mind
demand for labeling biotech
foods in this survey. Ninetyfive percent of the respondents stated that they have
not taken any action in the
last few months on the
basis of concerns regarding
biotech foods.
When asked, unaided, to
identify what information is
currently not on food labels
that they would like to see
added, 74 percent of the
respondents said “nothing”
and only 2 percent mentioned
“genetically altered” food.
When presented with the
current U.S. Food and Drug
Administration (FDA) policy on
the labeling of biotech foods
(which requires special labeling only when there is a
change in a product’s composition, nutrition content, or
safety profile), 70 percent of
consumers express their support. In the next question,
more than half of consumers
agreed with FDA critics who
desire that all foods produced
through biotechnology be
labeled—even if the safety
and nutritional content are
unchanged. An additional
question, however, found that
75 percent believe that food
biotechnology information
should be provided through
toll-free numbers, brochures,
and Web sites “instead of
labeling.”
So what does all of this
mean? Some consumers may
have mixed feelings about the
labeling issue and the presence
of biotech foods in their local
grocery stores but see food
biotechnology as a benefit in
the near future.
The full survey can be
viewed by logging onto our new
Web site: http://ific.org.
New Tool Kit on the
IFIC Web Site
A tool kit designed to help nutrition educators communicate with
both health professionals and consumers about managing dietary fat
is now available on the IFIC Foundation Web site: http://ific.org/fats.
Using this address you’ll get to the
Fat and Fat Replacers section. You
can then scroll to “Other
Resources” where the Tool Kit will
be the first item listed.
The tool kit, Fat Replacers:
New Choices for Managing Dietary
Fat, was developed in partnership
with the U.S. Food and Drug
Administration and is available
free of charge.
Included in the kit are presentation scripts and four-color slides
for professional and consumer
audiences. The slides are available in html, pdf, and both Windows and Macintosh Power Point
formats. Also included is a list of
references, a glossary of fat
reduction ingredients, activities for
consumer audiences, and links to
third-party resources.
This useful tool for reaching
and teaching professional and consumer audiences can be a valuable addition to any nutrition professional’s resource file. We hope
you enjoy it!
If the Truth be Told
I
n this second article in a continuing series, Food Insight looks
at a few popular myths about food safety and nutrition and
provides the facts from the experts.
MYTH: Only water truly hydrates.
FACT: “It’s true that only water is hydrating,” said Ann Grandjean, Ed.D., director of the International Center for Sports Nutrition. “That is, plain water and the water in juice, milk, soft
drinks, coffee, and other beverages.” Dr. Grandjean works with
Olympic and professional athletes, and she noted that these competitors knew of the importance of proper hydration long before
the general population did. By the time that the Olympic Games
were held in Los Angeles in 1984, U.S. athletes had an advantage
over the athletes from other countries because most knew to stay
well hydrated. “Athletes understand the value of hydration, be it
from water, fruit juice, sports drinks, or cola. However, there is
a gap between science and communicating with the public.
We’ve gone from talking about ‘fluid intake’ to referring to
hydration as ‘water intake’ when in actuality any fluid has some
hydrating properties,” said Dr. Grandjean.
There may even be some surprising news about the hydrating
effects of caffeine-containing beverages. Research published in the
European Journal of Epidemiology (15:181-188, 1999) estimated
the diuretic effects of various beverages. The study estimated that
for every caffeinated beverage consumed, urinary output is
increased by 1.17 milliliters per milligram of caffeine. In other
words, a 12-ounce beverage containing 31 milligrams of caffeine
would result in the excretion of just 1 ounce more in the urine
than would normally occur. The bottom line of this study is that
the dehydrating effects of caffeine may have been overstated in the
past. It is important to note that the research calculations were
done using a study conducted with caffeine-naïve individuals (i.e.,
those who do not consume caffeine or who had abstained from
consuming caffeine before the study). Urinary output would be
expected to be less in those who regularly consume caffeine.
Any beverage that has calories contains solids, so it is not
100 percent water. Therefore, when considering the hydration
properties of a beverage, you must consider the solids in it,
specifically the fats, carbohydrates and proteins. As examples,
the following beverages are more than 90 percent water after
the weight of the other dietary factors is removed: 1- percent
milk, regular cola, and ginger ale. Brewed coffee and diet soft
drinks are 99 percent water. “Based on research, it appears
that classifying caffeinated beverages as dehydrating is overstated. What is more important to remember is to consume an
New IFIC Foundation Publications
Below are the newest releases from the IFIC Foundation. Single copies of most
publications are available free-of-charge. For a comprehensive listing of publications or
for bulk prices, please request the IFIC Foundation Publications List below.
Continued on page 8
TO ORDER:
Please complete and return this form to:
IFIC Foundation
1100 Connecticut Ave., N.W., Suite 430
Washington, D.C. 20036
Which of the following categories best describes you or
your organization (Please select only one):
■ Publications List (MI-4010)
A complete list of publications and Food Insight
reprints available from the IFIC Foundation.
■ The Low-Calorie Sweetener Tear-Pad (MI-4240)
This four-color glossy tear-pad is designed for consumers to help answer the most commonly asked
questions about the spectrum of low-calorie sweeteners and their role in a healthful diet. Each pad
includes 25 tear sheets for use in consumer education . Please send ____ copies at $5.00 each, plus
$1.50 shipping and handling. Enclosed is a check for
$____.
■ Weight Loss: Finding A Weight Loss Program that
Works for You (EB-2090)
This helpful, easy-to-use brochure provides information and check lists for evaluating weight loss programs and services and helps consumers ask the
right questions to choose a safe and effective weight
loss method.
■ Food Biotechnology Resource Kit (MI-4080)
This updated and redesigned kit is a compilation of
backgrounders on food biotechnology topics, including product benefits, consumer attitudes, federal
safeguards and labeling, and the environment. The
most recent data on consumer attitudes and government regulatory issues are included. The kit also
includes positions of other leading health professional organizations, along with an extensive resource
list. Please send _____ copies at $10.00 each.
Enclosed is a check for $_______.
■ Starting Solids: A Guide for Parents and Child
Care Providers (EB-2020)
This updated brochure not only has an attractive,
colorful new look but also has extensive information
on transitioning infant feeding from breast milk and
formula to solid foods. In addition, the brochure
includes information from the American Red Cross on
what to do if your child is choking. Co-published with
the National Association of Pediatric Nurse Associates and Practitioners
■ IFIC Review: Low-calorie Sweeteners and Health
(IR-3025)
This referenced white paper presents an overview of
the currently approved sweeteners in the United
States and those being considered by the FDA. The
role of low calorie sweeteners in a healthful diet and
in weight loss management are also discussed.
■ Children’s Nutrition and Physical Activity Teaching Set
(MI-4200)
A teaching set designed to help kids ages 9-15
understand the importance of combining nutrition
and physical activity. The set features a 22"x34" twosided color poster highlighting the Physical Activity
Pyramid alongside the Food Guide Pyramid. Set
includes the Ten Tips to Healthy Eating and Physical
Activity for You brochure, reproducible slick and
poster. Please send _____ copies at $3.50 and
$1.50 shipping and handling.
❑ A. IFIC Supporter
❑ B. Health Professional
❑ C. Professional Society
Staff
❑ D. Home Economist
❑ E. Educator
❑ F. Extension Agent
❑ G. Researcher/Scientist
❑ H. Government
❑ I. Library/Info. Service
❑ J. News/Media
❑ K. Company/Industry
❑ L. Association/Industry
❑ M. Consumer Group
❑ N. Consumer
❑ O. Student
❑ P. Other
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Title/Business
Street
City
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FOOD INSIGHT MARCH/APRIL 2001
7
If the Truth be Told
Continued from page 7
adequate volume of fluids from a variety
of beverages,” said Dr. Grandjean.
Keep in mind that the recommended
eight glasses of any fluid a day is only an
estimation; for instance, active people
most likely need more fluids. How do
you know if you are properly hydrated?
The best test is the odor and color of a
person’s urine. More fluid is needed if the
urine is odorous or has a dark color. The
good news is that you can stay hydrated
with a variety of your favorite beverages.
MYTH: Sick after a picnic? It was probably the mayonnaise.
FACT: “Mayonnaise always gets dubbed
the ‘bad guy’ when someone gets sick
after a picnic or outside barbecue when,
in fact, commercially prepared mayonnaise actually offers some protective
effects against bacteria,” said Robert B.
Gravani, Ph.D., professor of food science
at Cornell University. Dr. Gravani
referred to a review paper published in
the Journal of Food Protection in which
the researchers from the Food Research
Institute at the University of Wisconsin
had inoculated mayonnaise products
with Staphylococcus aureus (Staph) and
Salmonella. The study showed that the
bacteria decreased in number because of
the acidity of the commercially prepared
mayonnaise. The research determined
that acidulates, including vinegar, salt,
and lemon juice, that provided the flavor
of mayonnaise, have a protective effect
by providing an unfriendly environment
for bacteria so that they cannot grow
and multiply.
The “mayo myth” may have begun
when homemade mayonnaise was used in
certain recipes. Unlike today’s use of pasteurized eggs in commercial mayonnaise,
homemade mayonnaise recipes call for
raw eggs—which are not pasteurized—
and uncooked shell eggs can be carriers
of the Salmonella bacteria. In addition,
many low-acid foods such as chicken,
tuna, and potatoes, which are often mixed
with mayonnaise for salads, are susceptible
to bacterial growth. If these foods are
mishandled by not properly storing them
or by exposing them to cross-contamination
by allowing them to come into contact
with other foods or surfaces, one can
create a favorable medium for bacterial
growth that leads to possible foodborne
illness. Also, if the person making the
salads has an infected wound on his or her
hands, the bacteria present (usually Staph)
can be transmitted to the salad. If the salad
is mishandled, a foodborne illness can result.
“You can absolutely circumvent the protective effects of mayonnaise if you don’t
handle all the ingredients carefully,” reminded
Dr. Gravani. “Mayonnaise is no substitute
for proper handling, especially when preparing foods at home.” To avoid contamination,
he advises consumers to prechill the ingredients, such as the mayonnaise, tuna, or other
foods; to keep the prepared salad refrigerated
and to not prepare the salad so far in advance
that temperature abuse could result in contamination. Also, be sure to mix the salad with
clean utensils and not bare hands. If you are
taking foods to an outdoor picnic keep them
in a cooler with ice packs, use a separate
utensil to serve each type of food, and
immediately put the leftovers back in the cooler.
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