November 2007
27.11.2007: The destructive impact of palm oil
Green
Peace says that Unilever, Nestle and Proctor and Gamble are driving the
destruction of peat lands and rainforests in Indonesia. These companies
account for a significant volume of global palm oil use, mainly sourced
from Indonesia and Malaysia. [1]
The Roundtable on Sustainable Palm Oil (RSPO)
The
Roundtable on Sustainable Palm Oil (RSPO) is an international
multi-stakeholder organization dedicated to bringing sustainable palm
oil to the marketplace, as both a source of good for those in producing
regions as well as for those consuming the end product.
RSPO’s objective is to promote the growth and use of sustainable palm oil through cooperation
within the supply chain and open dialogue between its stakeholders [2]
In
2001 RSPO was set up to bring the deforestation under control, with
members like Unilever as Chair of RSPO and members like Cadbury's,
Nestlé and Tesco, Cargill and ADM, the two latest representing 40 per
cent of global palm oil trade. The Roundtable established ethical and
ecological standards for producing palm oil. The deforestation, however
was not stopped, and bad practices such as large-scale forest clearance
and taking land from local people without their consent are still
continuing. Ac cording to Green Peace the RSPO actually risks creating
the illusion of sustainable palm oil, justifying the expansion of the
palm oil industry. Palm oil plantations are now the leading cause of
rainforest destruction in Malaysia and Indonesia. [3]
See
the impressive picture of forested peatlands cleared for oil palm
plantations in Riau, Indonesia, Greenpeace/Oka Budhi. Get the picture
http://www.greenpeace.org.uk/forests/faq-palm-oil-forests-and-climate-change
Commitment of governments to increase biofuels by 2020
Clearing forests and draining and burning peatlands t
o grow palm
oil will release more carbon emissions
than burning fossil fuels.
Green Peace says. [4]
| EU 10% biofuel
China 15% biofuel
India 20% biofuel
|
Monocultures
like soy bean plantations, sugar cane and castor oil plantations
displace small farmers, menace biodiversity and destroy the rain forest
of Brazil
1] Green Peace: Cooking the planet. Publication date: 8.11.2007
http://www.greenpeace.org.uk/media/reports/cooking-the-climate
[2] The Roundtable on Sustainable Palm Oil (RSPO)
http://www.rspo.org/
[3] RSPO Certification Systems. 26 June 2007
http://www.rspo.org/resource_centre/(2)%20RSPO_certification_systems_1_1_.pdf
[4] Green Peace: Biodiesel fuelling palm oil expansion
http://www.greenpeace.org.uk/forests/palm-oil
26.11.2007: Risk of disease from animal proteins in feed [1]
According
to the EFSA the ruminant epidemic of bovine spongiform encephalopathy
was spread in cattle due to feed containing BSE contaminated animal
proteins. The practice of feeding animal proteins to cattle and other
farmed animals destined for the human food chain had been banned since
2001. The EFSA assessed now the risks certain uses of animal proteins
in animal feed.
In their report the EFSA says that no Transmissible
Spongiform Encephalopathies (TSEs) have been identified as occurring in
pigs or poultry under natural conditions. The EFSA concluded that the
risk of transmitting BSE to pigs utilizing poultry Processed Animal
Proteins PAPs and vice versa, that means, feeding pigs with poultry
proteins and visa versa is negligible. In this case human risk of BSE
would be negligible, as long no future TSE infection is found in pigs
and poultry.
The risk of transmitting BSE through small quantities
of animal proteins in feed to ruminants can not be excluded and would
increase the human exposure the risk of BSE.
The risk of
transmitting BSE to non-ruminants is considered to be lower than to
ruminants, as long as intra-species recycling is avoided, and the
increase in the exposure risk of BSE to humans is negligible.
The Commission may now lift the ban of PAPs in feed between pigs and birds and vice versa.
[1]
EFSA: Opinion of the Scientific Panel on Biological Hazards on a
request from the European Parliament on Certain Aspects related to the
Feeding of Animal Proteins to Farm Animals, The EFSA Journal (2007)
Journal number 576, 1-41
http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178659674335.htm
26.11.2007: Canola Protein use as gelation agent [1]
Enzymatic
modification with transglutaminase was used to enhance the gelation of
canola protein isolate, opening the door to replace some gelation
agents which are getting more expensive from day to day.
Pinterits
and Arntfield treated canola protein isolate with the transgutaminase
enzyme to enhance gelation. Best gelation was obtained increasing the
amounts of protein and transglutaminase and maintaining the temperature
close to 40 °C. Gel strength was explained to cross-linking of
subunits.
[1] Pinterits, A.; Arntfield, S.D. : Improvement of
canola protein gelation properties through enzymatic modification with
transglutaminase. LWT - Food Science and Technology, 41 (1), p.128-138,
Jan 2008 doi: 10.1016/j.lwt.2007.01.011 sciencedirect.com/download
22.11.2007 Measuring the antioxidant activity of phytochemicals
The
methods used to evaluate antioxidant activity of phytochemicals such as
food extracts, dietary supplements, fruits and juices are:
Oxygen radical absorbance capacity (ORAC)
simple
but sensitive and reliable method of quantitating the oxygen-radical
absorbing capacity (ORAC) of antioxidants in serum using a few
microliter is described. The ORAC assay determines the total
antioxidant capacity of a sample which is estimated by taking the
oxidation reaction to completion when all of the nonprotein
antioxidants (which include alpha-tocopherol, vitamin C, beta-carotene,
uric acid, and bilirubin) and most of the albumin in the sample are
oxidized by the peroxyl radical. Results are quantified by measuring
the protection produced by antioxidants. [1]
When comparing ORAC
data, care must be taken to ensure that the units and food being
compared are similar. Some evaluations will compare ORAC units per
grams dry weight, others will evaluate ORAC units wet weight and still
others will look at ORAC units/serving. While ounce per ounce chocolate
may have a higher ORAC value, on the comparison of dry weight, we see
blueberries have a higher ORAC value. Additionally, considering the
ORAC value per calorie could be of some utility, as understanding just
how much antioxidizing potential one could incorporate from a product
into one's diet would determine the real utility of the product. [2]
Recently,
a number of health food companies have capitalized on the ORAC rating,
with dozens selling concentrated supplements that they claim to be "the
number one ORAC product". Most of these values have never been
published in the scientific literature so are difficult to evaluate. [2]
Total radical-trapping antioxidant parameter (TRAP) [3]
According
to Bortolotti and colleagues total radical-trapping antioxidant
parameter (TRAP) is being proposed to measure antioxidant property of
plasma of diabetes patients. It may be either directly measured by a
fluorescence-based method (TRAPm) or calculated (TRAPc) by a
mathematical formula, taking into account the serum levels of
protein-bound SH (thiol) groups, uric acid, vitamin E, and vitamin C.
The
authors found decreased TRAP levels in patients suggesting that
antioxidant defenses in diabetes are lower than normal. They conclude
that TRAP is more reliable than the measurement of each known
antioxidants. In their research the authors found a correlation between
TRAPc and TRAPc values, and suggest TRAPc, for routine assessment of
oxidative stress in diabetic patients.
Trolox equivalent antioxidant capacity (TEAC) [4]
The
TEAC assay is based on the suppression of the absorbance of radical
cations of 2,2'-azinobis(3-ethylbenzothiazoline 6-sulfonate) (ABTS) by
antioxidants in the test sample when ABTS incubates with a peroxidase
(metmyoglobin) and H2O2. If the inhibition time is fixed at 3 min.
There
is lack of correlation between TEAC and other assays. This may result
from underestimation of overall antioxidant capacity. Underestimation
may be related to the effects of dilution and to premature measurement
of inhibition percentage at a fixed time of 3 minutes.
Wang
and colleagues conclude that the length of the inhibition time for the
TEAC assay must be taken into account when determining the total
antioxidant capacity of plasma, and that 30 min of inhibition is
required for complete suppression of ABTS radical formation in the TEAC
assay. The results from the TEAC assay at 30 min were similar and
correlated with the results obtained by the ORAC assay over 70 minutes.
Total oxyradical scavenging capacity (TOSC) [5]
The
total oxyradical scavenging capacity (TOSC) is based on the oxidation
of alfa-keto-y-methiolbutyric acid (KMBA) by 2,2'-azobis-amidinopropane
(ABAP) with the evolution of ethylene as the quantifiable end product.
MacLean
and colleagues modified the development of the assay of Winston et al.
[Free Radical Biol. Med. 24 (1998) 480] and incorporated a standard
curve resulting in a simple but reliable method to quantify the total
water-soluble antioxidant capacity (TAC) of plant tissues such as apple
fruit.
Peroxyl radical scavenging capacity (PSC) [6]
Rui
Hai Liu and colleagues developed an assay for assessing peroxyl radical
scavenging capacity (PSC) of both hydrophilic and lipophilic
antioxidant compounds and food extracts. It is based on the inhibition
of dichlorofluorescin oxidation by antioxidants that scavenge peroxyl
radicals, generated from thermal degradation of
2,2'-azobis(amidinopropane).
According to the authors the PSC
assay is used to analyse or screen both hydrophilic and lipophilic
antioxidants or food extracts and will be a valuable alternative
biomarker for future epidemiological studies of chronic diseases.
Ferric reducing/antioxidant power (FRAP) [7]
The
ferric reducing antioxidant power (FRAP) assay determines directly the
reducing capacity of a compound. Firuzi and colleagues used FRAP to
study the antioxidant activities of 18 structurally different
flavonoids. In this study it was found that the o-dihydroxy structure
in the B ring and the 3-hydroxy group and 2,3-double bond in the C ring
give the highest contribution to the antioxidant activity. [7]
Woodrow
and colleagues used the FRAP assay, standardized against plant
flavonoids and ascorbic aci, to quantify total antioxidant power in
fruit samples, such as currants (Ribes nigrum), gooseberries (Ribes
grossularia), raspberries and blackberries (Rubus spp.). Black currant
demonstrated the highest antioxidant activities followed by raspberries
and gooseberries. Furthermore, the authors found that some wild Rubus
species exhibited activities significantly higher than the cultivars.
[8]
DPPH free radical method. [9]
Zheng
DeYong and An XinNan presented a method for determining
1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging activity
of natural antioxidants. The DPPH free radical scavenging activity of
21 species of cluster-bamboo's leaf were determined.
New cellular antioxidant activity (CAA) assay [10]
Kelly
Wolf and colleague developed the cellular antioxidant activity (CAA)
assay using the bioactivity inside human hepatocarcinoma HEPG2 cells.,
which relies on cellular biological activity rather than chemical
reactions which may not mirror reactions inside a living cell.
In
this assay dichlorofluorescin trapped within HEPG2 cells is subjected
to oxidation by 2,2'-azobis(2-amidinopropane) dihydrochloride
(ABAP)-generated peroxyl radicals. During the oxidation fluorescent
dichlorofluorescein (DCF) and cellular fluorescence is produced. The
difference between the fluorescence of control cells and those which
with added solution of the foods on test indicates the antioxidant
capacity of the compounds. Results of CAA assay are expressed in
micromoles of quercetin equivalents per 100 µmol of phytochemical or
micromoles of quercetin equivalents per 100 g of fresh fruit.
The
CAA values from phytochemicals decreased from quercentin, kaempferol,
epigallocatechin gallate (EGCG), myricetin, luteolin, gallic acid,
ascorbic acid, caffeic acid, to catechin.
The CAA values decreased from Blueberries, craberry, apples, red grapes to green grapes.
The
authors conclude that the CAA assay is more biologically relevant than
known chemical reaction because it considers uptake, metabolism,
distribution and location of antioxidant compounds within cells.
[1] Cao, G.; Alessio, H.M.; Cutler, R.G.: Oxygen-radical absorbance capacity assay for antioxidants.
Free Radic Biol Med. 1993 Mar; 14(3):303-11
http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=pubmed&dopt=AbstractPlus&list_uids=8458588
[2]Wikipedia: Oxygen radical absorbance capacity (ORAC)
http://en.wikipedia.org/wiki/Oxygen_radical_absorbance_capacity
[3]
Ceriello, A.; Bortolotti, N.; Falleti, E.; Taboga, C.; Tonutti, L.;
Crescentini, A.; Motz, E.; Lizzio, S.; Russo A.; Bartoli, E. : Total
radical-trapping antioxidant parameter in NIDDM patients. Diabetes
Care, Vol 20, Issue 2 194-197
http://care.diabetesjournals.org/cgi/content/abstract/20/2/194
[4]
Wang, Chi Chiu; Chu, Ching Yan; Chu, Kai On; Choy, Kwong Wai; Khaw, Kim
Sun; Rogers, Michael Scott; Pang, Chi Pui: Trolox-Equivalent
Antioxidant Capacity Assay Versus Oxygen Radical Absorbance Capacity
Assay in Plasma. Clinical Chemistry. 2004;50:952-954.
http://www.clinchem.org/cgi/content/full/50/5/952
[5]
MacLean, D. D.; Murr, D. P. ; Deell, J. R. : A modified total
oxyradical scavenging capacity assay for antioxidants in plant tissues.
Postharvest biology and technology. 2003, vol. 29, nr 2, pp. 183-194
[12 page(s) (article)] (27 ref.)
http://cat.inist.fr/?aModele=afficheN&cpsidt=15034568
[6]
Adom, Kafui Kwami; Liu, Rui Hai |: Rapid peroxyl radical scavenging
capacity (PSC) assay for assessing both hydrophilic and lipophilic
antioxidants. J Agric Food Chem. 2005; 53(17): 6572-80
http://vivo.cornell.edu/entity?home=1&id=15461
[7]
Firuzi O.; Lacanna, A.; Petrucci, R.; Marrosu, G.: Saso, L.: Evaluation
of the antioxidant activity of flavonoids by "ferric reducing
antioxidant power" assay and cyclic voltammetry. Biochim Biophys Acta.
2005 Jan 18;1721(1-3):174-84. Epub 2004 Dec 22.
http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=15652192&dopt=AbstractPlus
[8]
Woodrow, L.; Luffman, M.; van der Leeuw, S.; Liptay, A.: Antioxidant
Activity in Raspberry, Currant and Gooseberry Accessions of the
Canadian Clonal Genebank
ISHS Acta Horticulturae 744: I
International Symposium on Human Health Effects of Fruits and
Vegetables. International Society for Horticultural Science
http://www.actahort.org/members/showpdf?booknrarnr=744_51
[9]
DeYong, Zheng; XinNan, An: Determining method of DPPH free radical
scavenging activity of bamboo leaf extractives. Journal of Fujian
Agriculture and Forestry University (Natural Science Edition), 2005
(Vol. 34) (No. 1) 59-62
http://www.cababstractsplus.org/google/abstract.asp?AcNo=20053095214
[10] Wolfe, Kelly L.; Hai Liu, Rui
Cellular Antioxidant Activity (CAA) Assay for Assessing Antioxidants, Foods, and Dietary Supplements
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i22/abs/jf0715166.html
21.11.2007: New method to detect BSE infectious mad cow prions [1]
Christina
J Sigurdson and colleagues developed a method based on a fluorescent
molecule, a conjugated polymer for detecting and characterizing prions.
The new method can distinguish between different strains of prions,
whereas the classic methods like antibodies detection and the Congo red
staining do not make the distinction.
As the disease was
narrowed down public concern about BSE ebbed away. New methods of
diagnosis are, however, being developed, because scientists are aware
of a possible species barrier braking of the disease, what could make
them rapidly contagious within the species.
The method was tested on
BSE, scrapie and mad elk disease (CWD) infected mice. New strains of
prions emerged throughout several generations which could be identified
with the new method.
According to the authors the luminescent
conjugated polymers (LCPs) method, emit conformation-dependent
fluorescence spectra, for characterizing prion strains, helping to
detect structural differences among discrete protein aggregates and to
link protein conformational features with disease phenotypes.
The
method is now being adapted to blood controls as several cases are
known of human BSE infected donors have transmitted the vCJD disease to
other patients during the blood transfusion. [2]
[1] Sigurdson,
Christina J.; Nilsson, K. Peter R.; Hornemann, Simone; Manco, Guiseppe;
Polymenidou, Magdalini; Schwartz, Petra; Leclerc, Mario; Hammarström,
Per; Wüthrich, Kurt; Aguzzi, Adriano: Prion strain discrimination using
luminescent conjugated polymers. Nature Methods. Published online: 18
November 2007; | doi:10.1038/nmeth1131
http://www.nature.com/nmeth/journal/vaop/ncurrent/abs/nmeth1131.html;jsessionid
=0ED2A795CB25F93232293D90C074A862
[2] Health Protection Agency: 4th case of variant CJD infection associated with blood transfusion. 18 January 2007.
http://www.hpa.org.uk/hpa/news/articles/press_releases/2007/070118_vCJD.htm
21.11.2007: Enhanced breath-freshening of chewing gums with Magnolia bark extract [1]
Natural
botanic extracts such as the two main components, magnolol and honokiol
from magnolia bark extract were tested in chewing gum and compressed
mints for breath freshening and relief of oral malodour. A strong
germ-kill effect against bacteria such as Streptococcus mutans,
bacteria involved in dental caries formation, Porphyromonas gingivalis,
Fusobacterium nucleatum, and S. mutans were found.
The authors
conclude that extract of magnolia bark has a significant antibacterial
activity against organisms responsible for oral malodour and its use in
compressed mints and chewing gum for improved breath-freshening is
being suggested.
[1] Greenberg, Michael; Urnezis, Philip; and
Tian, Minmin: Compressed Mints and Chewing Gum Containing Magnolia Bark
Extract Are Effective against Bacteria Responsible for Oral Malodour.
Journal of Agricultural and Food Chemistry 2007, Volume 55, Pages
9465-9469, doi: 10.1021/jf072122h
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i23/abs/jf072122h.html
20.11.2007: Air traffic for “organic” food
Food and ingredients such as flavours transported by air traffic are
not “organic”. It does not meet the original meaning of nature
preserving farming. Annoying discussion on air traffic for organic
foods rises again.
Earthoil exerts pressure on the certifying
Soil Association to allow air traffic to fly in tons of organic mint
from India and rose petals from Bulgaria, Turkey and Iran. The company
is optimistic that Soil Association will weaken the tightness of the
proposed certification standards allowing exceptions in air traffic.
The position of Soil Association is that carbon emissions from air
freighting can be justified in some situations.
Anyhow, most
of “organic” costumers look for these produces in supermarkets because
of lower prices found in farm or traditional small shops. Their buying
inducement are based on low pesticides and personal health advantages.
Nature preservation is taken into consideration. The discussion on air
traffic ban is therefore of no concern to these customers. It hinders
economy.
New definition of ORGANIC
To
cope with the mutated meaning of the product, it is being suggested to
use the denomination of “ ORGANIC ” or “BIO” for the new mutated
generation of products found in supermarkets. It is a big market served
by extensive monocultures and modern traffic.
Those product
produced by small farm using holistic strategies and sold by the
producer itself at its farm, at weekly markets or at nature shops
should be called “NATURE FOOD” or “NATURKOST” with no aroma
distillates, no air traffic with natural fresh spices and no “organic
pizzas” from the deep freezer.
Organic Foods in Canada [1]
Organic
industry is now a billion-dollar industry that has moved from small
specialty shops to the country's largest supermarket chains.
The
federal government of Canada announced in December 2006 the unified
regulation plan, after the European Union had threatened to ban
Canadian produce.
Canada exports half of its production of
organic wheat. Fearing to lose the half a billion dollars deal over the
next decade, Canada introduced the regulation plan.
“Natural” in Canada
There are currently no standards on the use of the word "natural" when labelling agricultural products.
[1] CBC News: Food supply Certifying organic
http://www.cbc.ca/news/background/food-supply/certifying-organic.html
16.11.2007 Regulatory Framework for nanotechnology
Nanotechnology
techniques include micro-encapsulation of antioxidants, minerals or
fatty acids to increase body absorption of specific nutrients, as food
supplements and functional food ingredients as well as in food
packaging. There are already 70 food related practical applications on
the market.
The UK's Royal Society launched in October 2007 a
global consultation to create a code to guide companies developing,
manufacturing and selling nanotechnology-engineered products.
The
EU Commission is actively involved to integrate nanotechnology into
already existing EU regulatory frameworks, following a revision of the
EU Novel foods Regulation and also the revision of the Food Additives
and Enzymes Regulations.
The Scientific Committee of the EFSA will
held a meeting on nanotechnology to issue a scientific opinion on this
matter on 20 and 21 November in Brussel an on 26 in Berlin.
16.11.2007: Nitrites and nitrates in cured meat fruit and vegetable may protect against heart attack
Sodium nitrite E250 produces the pink colour of cured meat. It also retards rancidity and stabilises the flavour.
The
third National Health and Nutritional Examination Survey (NHANES) on
7,352 subjects over the age of 45, have suggested that increased
consumption of nitrites from cured meat could increase the risk of lung
disease. [1]
Other studies found nitrite and nitrate to be related to the incidence of cancer due to the formation of nitrosamines.
But recent research has found no convincing evidence that nitrite and
nitrate pose a cancer risk. In reality they seem to protect heart cells
from death after an heart attack.
The study published in the
Proceedings of the National Academy of Sciences found that nitrites
reduce heart cell death in mice by 48 per cent after an heart attack.
Nathan
S. Bryan and colleagues report that mice supplemented with 50 mg
nitrite per litre of drinking water for seven days had a survival rate
of 77 per cent compared to 58 per cent for the mice without
supplementation.
The researchers say
that eating nitrite and nitrate rich foods such as fruits and
vegetables and some meats in moderation can drastically improve outcome
following a heart attack, They suggest to sty the effects of
supplementation of nitrite/nitrate in the diet can decrease the
incidence and severity of heart attack and stroke in patients with
known cardiovascular risk factors.
Bryan
suggests the formation of nitric oxide (NO) from nitrites to be
considered as being the mechanism of the heart protecting effect of
nitrates. Nitric oxide causes the cells of the blood vessels to signal
the surrounding muscles to relax. This results in a reduction in blood
pressure, reduction of blood clotting and and protection against
myocardial infarction and strokes.
[1]Jiang, Rui; Paik, David
C.; Hankinson, John L.; Barr, R. Graham: Cured Meat Consumption, Lung
Function, and Chronic Obstructive Pulmonary Disease among United States
Adults. American Journal of Respiratory and Critical Care Medicine. 15
April 2007, Volume 175, Pages 798-804
http://findarticles.com/p/articles/mi_qa4085/is_20070415/ai_n19059628
[2]
Webb, Andrew; Bond, Richard; Mc Lean, Peter; Uppal, Rakash, Benjamin
Nigel; Ahluwalia, Amrita: Reduction of nitrite to nitric oxide during
ischemia protects against myocardial ischemia–reperfusion damage.
Proceedings of the Naional Academy of Sciences of the Uniteed States of
America. PNAS | September 14, 2004 | vol. 101 | no. 37 | 13683-13688
http://www.pnas.org/cgi/content/abstract/101/37/13683?maxtoshow=&HITS=10&hit=10&RESULTFORMAT=&fulltext
=Effects+of+dietary+nitrite+and+nitrate+&searchid=1&FIRSTINDEX=0&resourcetype=HWCIT
[3]
Bryan, Nathan.S.; Calvert, J.W.;. Elrod, J.W.; Gundewar, S.; Ji, S.Y.;
Lefer , David.J.: Effects of dietary nitrite and nitrate on myocardial
ischemia/reperfusion injuryProceedings of the National Academy of
Sciences Published on-line ahead of print, 12 November 2007.
http://www.pnas.org/contents-by-date.0.shtml
15.11.2007: The Bayer long grain LL Rice 601 review of incidence handling [1] [2]
The
FSA will review its handling in the case of the Bayer long grain LL
Rice 601 in 29 November 2007. A judicial review in February 2007 found
in favour of the regulatory agency, but unveiled a number of mistakes
made by the Agency to avoid any further spread of the GM rice.
GM
rice in USA is widespread. The crossover to crops scheduled for export
to Europe is highly possible. The European control system is therefore
to be strengthened, because US is one major supplier of EU with long
corn rice, followed by India, Thailand and Guyana.
[1] FSA:
Number FSIS 19/06 November 2006 (revised 17/11/06): Survey of the
presence of unauthorised genetically modified rice LL Rice 601 in long
grain rice imported from the USA
http://www.food.gov.uk/multimedia/pdfs/fsis1906a.pdf
[2] Friends of the Earth; FSA to review GM rice contamination
http://www.foe.co.uk/resource/press_releases/fsa_to_review_gm_rice_cont_07112007.html
15.11.2007: Two enzymes to fight acrylamide
The formation of cancirogen acrylamide in baked, fried and toasted foods can be reduced or even avoided.
Two
enzyme products, Preventase, a DMS enzyme from Aspergillus orysae and
Novoenzyme´s Acrylaway from Aspergillus niger convert asparagine into
aspartic acid. Aspartic acid does not form acrylamide. Browning and
taste of backed foods like chips, bread, biscuits, crackers, formed
potato products and crackers remain unaltered. The enzymes are approved
in Europe and are considered as GRAS in the USA.
15.11.2007 GM maize, a never ending debate [1]
The
Austrian ban of GM maize – MON810 (Monsanto) and maize T25 (Bayer
group) was declared illegal by the World Trade Organisation in
September 2006, establishing a deadline of 21 November 2007 to lift the
ban under the thread of disciplinary action.
Both GM maize types
had been authorised by the Commission in 1998 to be placed in the
European market for all uses of the product (import, food processing
and cultivation).
The maize is cultivated in the EU for animal feed only. It was engineered to be resistant against the European corn borer.
Austria
ban was based on the concern about the effects on non-target organisms,
the development of resistance to toxins by target organisms, and the
risk of crossover with wild relatives and conventional crops. However ,
Austria failed to presents scientific information to support the
banning.
The European Food Safety Authority (EFSA) in a study on
this matter concluded that these products will not cause any adverse
effects for human and animal health or the environment.
The
Environment Council in June 2005 and in October 2006 and the Meeting of
the EU environment rejected the Commissions proposal to force the ban
to be lifted. A final decision must now be taken by the European
Commission. The last instance will then be the European Court of
Justice.
[1] EU Environment Coucil, Luxembourg, 30 October 2007
http://www.eu2007.pt/NR/rdonlyres/3DA864BC-94AC-4EA8-B268-14714EBE1029/0/96894.pdf
14.11.2007: Bird Flu hits UK again [1]
Birds
at a farm in Suffolk UK were found positive on H5N1 flu virus. All
animals were culled by DEFRA in additional 4 surrounding farms. Again
the fear of a human pandemic rises.
According to the UK
Department of Health, EU and UK controls are in place aimed at
preventing the spread of bird flu. Nonetheless, it remains a remote
possibility that bird flu could be introduced to poultry through the
migration of wild birds, the illegal importation of dead chickens for
consumption, the illegal importation of live birds or the entry into
the UK of a person who has acquired the illness in an infected area.
Status as avian influenza-free country:
UK looses its status as avian influenza-free country. The Article
2.7.12.4. of the OIE Terrestrial Animal Health Code (2005) says ho to
regain it. OIE states that a country may regain its status as an avian
influenza-free country three months after “a stamping-out policy
(including disinfection of all affected establishments) is applied,
providing that surveillance in accordance with Appendix 3.8.9. has been
carried out during that three-month period. [2]
Human H5N1 in Indonesia:
One death caused by the flu virus Indonesia was confirmed on 6.11.2007.
According to WHO 113 cases confirmed of human infections with H5N1
confirmed in Indonesia, 91 have been fatal. [3]
[1] UK Department of Health: Bird flu and pandemic influenza: what are the risks? 5.11.2007
http://www.dh.gov.uk/en/Aboutus/MinistersandDepartmentLeaders/ChiefMedicalOfficer/Features/DH_4102997
[2] OIE: Terrestrial Animal Health Code (2007) Chapter 2.7.12 Animal Influenza.
http://www.oie.int/eng/Normes/mcode/en_chapitre_2.7.12.htm
[3] WHO: Avian influenza – situation in Indonesia – update 24. 12.11.2007
http://www.who.int/csr/don/2007_11_12/en/index.html
13.11.2007: Omega Eggs
Egg
producers make claims on high Omega-3 contents. FDA permits claims for
a possible reduced risk of heart disease linked to only two kinds of
omega-3s, DHA and EPA, the agency does not allow such claims for other
omega-3s.
According to CSPI the most beneficial omega-3 fatty
acids come from fish, fish oil, and algae. The CSPI dampens the
euphoria related to omega eggs and stresses that even if eggs had the
‘right’ kind of omega-3s (the DAH), they still contain significant
levels of saturated fat and cholesterol, which increase the risk of
heart disease. [1]
Omega 9
Omega-9
are not essential in humans, because humans possess all the enzymes
required for their synthesis. They are unnecessary in supplement blends
like Omega-3-6-9. [2]
The omega-9 fatty acids are:
Oleic acid (C18:1) cis-9-octadecenoic acid
Eicosenoic acid (C20:19 cis -11-eicosenoic acid
Mead acid (C20:3) all-cis-5,8,11-eicosatrienoic acid
Erucic acid (C22:1) cis-13-docosenoic acid
Nervonic acid (C24:1) cis-15-tetracosenoic acid
The minimum intake of EPA and DHA
An intake of about 500 mg of EPA+DHA per day is expected to significantly reduce risk for death from CHD in healthy adults. [3]
The
American Heart Association (AHA) recommends that healthy adults consume
at least 2 servings of fish weekly, particularly those that contain
higher levels of omega-3 fatty acids. The AHA further recommends that
individuals with known CVD consume approximately 1 g/day of EPA and DHA
and that individuals with elevated TG levels may benefit from 2 to 4 g
of EPA and DHA daily, since this dose usually results in TG reduction
[AHA, Kris-Etherton 2003]. Note, however, that the FDA does not
recommend a dose over 3 g/day of EPA and DHA from food and dietary
supplements [FDA letter]. [4]
The Omega-3-DHA Egg
The Omega-3-DHA Egg has 150 mg DHA/100g in an egg of 62g.
You
have to eat 5 eggs/day to achieve 500 mg DHA to follow the AHA
recommendation for healthy individuals. You would intake 18g of
saturated fatty acids where a maximum of 4g are allowed.
The maximum Intake
It
should not exceed 3 g/day/person. according to FDA which raised
concerns about the consumption of high levels of EPA and DHA, which may
increase bleeding time, increase levels of low-density lipoprotein
cholesterol, and have an effect on glycemic control in non-insulin
dependent diabetics. [5]
AHA scientific statement on Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease [6]
The American Heart Association estimate the intake of total omega-3 fatty acids in the US
The
intake is 1.6 g/d (0.7% of energy intake). Of this, alfa-linolenic
acid, coming from canola and soybean oil, flaxseed, accounts for 1.4
g/d, and only 0.1 to 0.2 g/d comes from EPA and DHA. The extent of
conversion of alfa-linolenic acid is modest and controversial, varying
from 15% to 0,2%. Fish are the major food source of EPA and DHA.
The fatty acids [2]
Fatty
acids are straight chain hydrocarbons possessing an acid group (COOH)
at one end and a methyl group (CH3) at the other end.
The position
of unsaturated bond are given by chemists counting from the acid group.
Physiologists start counting from the last , the omega carbon.
Alfa carbon: it is the first carbon after to acid group.
Omega
carbon: it is the last carbon seen from the acid group. The
physiological properties of unsaturated fatty acids are related mainly
to the position of the first unsaturation relative to the end position.
which is described as omega minus n . Omega-3 signifies that the first
double bond exists as the third carbon-carbon bond from the terminal
CH3 end (ω) of the carbon chain.
Omega-3 fatty acids
Omega-3
fatty acids are a group of polyunsaturated fatty acids which have a
double bond in the omega-3 position. Of these fatty acid EPA and DHA
are important and are permitted to be used for claims. ALA despite
being an essential fatty acid, is poorly converted to EPA and DHA and
should therefore be excluded from claims on heart diseases.
ALA
Alpha-linolenic acid (ALA) (C18:3) octadeca-9,12,15-trienoic acid) is an omega-3 fatty acid.
Studies
have found evidence that ALA is related to a lower risk of
cardiovascular disease which might be related to a modest conversion to
EPA and to DHA. The FDA grants no claims on heart diseases to ALA.
Stearidonic acid
(C18:4) octadeca-6,9,12,15-tetraenoic acid) is also called moroctic
acid. It is biosynthesized from ALA. Sources are hemp seed,
blackcurrant seed oil and spirulina.
EPA
Eicosapentaenoic acid (EPA) (C20:5)
eicosa-5,8,11,14,17-pentaenoic acid) is also named icosapentaenoic
acid. It is an important omega 3 fatty acid involved in heart health.
Claims on heart health are allowed by FDA.
DPA Docosapentaenoic acid
Clupanodonic acid (DPA)(C22:5) all-cis-7,10,13,16,19-docosapentaenoic acid commonly called DPA. Seal oil is a good source of DPA.
DHA
Docosahexaenoic acid ( DHA) (C22:6), It is an important omega 3 fatty acid involved in heart health. Claims on heart health are allowed by FDA.
Omega-6 fatty acids
Omega-6
fatty acids have the first double bond occurs at the sixth carbon from
the end of the fatty acid. Their biological effects interacts with the
omega-3 fatty acids.
Most seeds and seed oils are much richer in the
omega-6 fat linoleic acid. Linoleic acid is also an essential fat, but
it, and the other omega-6 fats, compete with omega-3s for positions in
cell membranes and have very different effects on human health. Some
studies link them to a number of diseases and depression if their ratio
to omega-3 is high. Western diets have ratios of omega-6 to omega-3 in
excess of 10 to 1, some as high as 30 to 1, meanwhile the optimal ratio
is thought to be 4 to 1 or lower.
Omega-6 deficiency symptoms
include dry hair, hair loss, However, it is easy to get enough omega-6
fatty acids from canola or soy oil. [7]
LA
Linoleic acid (C18:2)
9,12-octadecadienoic acid is found in vegetable oils such as safflower
and sunflower oils. In the body LA must be converted to gama-linolenic
acid.
GLA
Gamma-Linolenic acid
(GLA) (C18:3) 6,9,12-octadecatrienoic acid is found primarily in
vegetable oils and dietary supplement for treating inflammations, and
in auto-immune diseases, but its medicinal properties are doubted. It
is an isomer of ALA
Eicosadienoic acid (C20:2)
11,14-eicosadienoic acid Their metabolites are associated with
anti-inflammatory effects . Eicosanoic are metabolites from
Dihomo-gama-Linolenic acid.
DGLA
Dihomo-gamma-linolenic acid (DGLA)
(C20:3) 8,11,14-eicosatrienoic acid is the elongation of gama-linolenic
acid. It has anti-inflammatory effects. Taken orally in a small study,
DGLA produced anti-thrombotic effects and increases serum DGLA without
increasing serum AA.
AA
Arachidonic acid (AA)
(C20:4) 5,8,11,14-eicosatetraenoic acid is the counterpart to the
saturated arachidic acid from peanut oil. It is present in the
membranes of the cells and in brain and is a second messenger in
cellular signalling Its source are meat, eggs, dairy and is synthesised
from linoleic acid. Some animals, like cats cannot convert fatty acids
to AA. They must get it from meat in their nutrition. [8]
Adrenic Acid, Docosatetranoic acid (C22:4) 7,10,13,16-docosatetraenoic acid is found in the early human brain.
Calendic acid is being obtained from pot marigold Used in ointments to reduce inflammation, as antiseptic and is wound healing.
[1] Center for Science in the Public Interest: Egg Producers Deceive Consumers, Violate Law with Bogus Omega-3 Claims
http://cspinet.org/new/200706211.html
[2] Wikipedia: Essential fatty acids, Nomeclature and Terminology
http://en.wikipedia.org/wiki/Essential_fatty_acid#Nomenclature_and_terminology
[3]
ISSFAL- fatty acids, lipids and health studies: ISSFAL Policy Statement
3. For cardiovascular health, a minimum intake of eicosapentaenoic acid
and docosahexaenoic acid combined of: 500 mg/day
http://www.issfal.org.uk/lipid-matters/issfal-policy-statements/issfal-policy-statement-3-2.html
[4] American Heart Association: Fish and omega-3 fatty acids. AHA recommendation.
http://www.americanheart.org/presenter.jhtml?identifier=4632
[5]
Department of Health and Human Services: Food and Drug Administration:
21CFR Part 184 (Docket No. 99P-5332) Substances Affirmed as Generally
Recognized as Safe: Menhaden Oil
http://legalminds.lp.findlaw.com/list/epa-impact/msg07119.html
[6]
Kris-Etherton, Penny M. ; Harris, William S. ; Appel,Lawrence J.: AHA
Scientific statement: Fish Consumption, Fish Oil, Omega-3, Fatty Acids,
and Cardiovascular Diseases.
http://circ.ahajournals.org/cgi/content/full/106/21/2747
[7] Wikipedia: Omega-6 fatty acid
http://en.wikipedia.org/wiki/Omega-6
[8] MacDonald M, Rogers Q, Morris J (1984). Nutrition of the domestic cat, a mammalian carnivore. Annu Rev. Nutr 4: 521-62.
http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=pubmed&dopt=AbstractPlus&list_uids
=6380542
12.11.2007: Chlorophyll in ripe fruits breakdown to NCC which are strong antioxidants [1]
According
to Thomas Müller and colleagues the breakdown compounds of chlorophyll
are strong antioxidants. The researchers found the reactions to be
similar in leaves and in fruits. The first decomposition products are
colourless, polar NCCs (nonfluorescing chlorophyll catabolytes), that
contain four pyrrole rings which In ripe pears and apples, NCCs replace
the chlorophyll, especially in the peel and the flesh immediately below
it.
During the decomposition process chlorophyll is released
from its protein complexes becoming phototoxic. At this stage it can
transfer energy to oxygen which becomes highly destructive.
The NCCs compounds, on the contrary, are powerful antioxidants in plant and humans.
[1]
Müller, Thomas; Ulrich, Markus; Ongania, Karl-Hans; Kräutler, Bernhard:
Colorless Tetrapyrrolic Chlorophyll Catabolites in Ripening Fruit Are
Effective Antioxidants. Angewandte Chemie International Edition 2007,
46, 8699-8702 doi: 10.1002/anie.200703587
http://www3.interscience.wiley.com/cgibin/abstract/116331819/ABSTRACT?CRETRY=1&SRETRY=0
08.11.2007: CSPI looks behind food frauds revealing dishonest labels and marketing tricks
It discloses 8 Food Frauds: Dishonest Labels on the following products:
| Smucker´s Simply Fruit | Kellogg's Eggo Nutri-Grain Pancakes |
| Multigrain Tostitos | Gerber Graduates for Toddlers Juice Treats |
Kellog´s Special K Fruit and Yogurt
| Coca-Cola/Nestle Enviga |
| Sara Lee Fruits of the Forest Deep Dish Pie | Dannon DanActive "Immunity" Dairy Drink |
Get the whole story at: CSPI Nutrition Action: Food Frauds They trick you and rip you off!
http://www.cspinet.org/nah/foodfrauds.html
What you can do
Read
carefully everything on the label of the products you buy. If you
disagree with what the marketing department of the company wants to
persuade you, do not hesitate to write a complaint letter to your
official health or food department. Send a copy of the letter to the
producer asking him to change labeling.
What to look after
Words of plenty fruits must stand for real plenty fruits and not just two pieces.
Claims
on omega fatty acids be based on sufficient omega-3 and omega- 6 from
fish. The short chained omega 3 fatty acids of plant oil and dairy are
often included in labeling, but they do not appear to be as beneficial
as those found in oily fish,
Milk contains the shorter chain
form of omega-3 polyunsaturated fatty acids (alpha-linolenic acid)
(ALA), while the forms present in oily fish are the long chain fatty
acids (eicosapentaenoic (EPA) and docosahexaenoic acids (DHA). The ALA
from milk or flax mai be transformed to EPA, but this is limited to
about 20% or down. [1]
If the product is claimed as healthy food
look at the trans-fatty acids they should be as low as possible, under
2percent and the daily in take should be far under 8 g/d.
Check the UK FSA Food Chopping Card on sugar, fat, saturates and salt
| Sugar | Fat | Saturates | Salt |
|
|
|
|
|
| HIGH per 100g | over
15 g | over
20 g | over
5 g | over
1,5 g |
|
|
|
|
|
| MEDIUM per 100 g | Between
5 g
and
15 g | Between
3 g
and
20 g
| Between
1,5 g
and
5 g
| Between
0,3 g
and
1,5 g
|
| | | | | |
| LOW per 100 g | 5 g
and below | 3 g
and below | 1,5 g
and below
| 0,3 g
and below |
Salt intake: Should not exceed 6 g per day (2,4 g sodium
Calculate salt multiply sodium by 2,5
From Which and Food Standards Agency Food Shopping Card Download
Contacts for your complaints
Do
you want to report an issue such as poor hygiene practice in a food
outlet, or a trading standards issue such as mislabelling?
UK
http://www.food.gov.uk/enforcement/laresource/yourarea/
Germany
http://www.google.de/search?q=VerbraucherBeschwerde+Lebensmittel&hl=de&start=20&sa=N
USA
FDA Food and Drug Administratrion
http://www.fda.gov/opacom/backgrounders/problem.html
USDA U.S.Department of Agriculture: Meat and poultry http://www.fns.usda.gov/fns/safety/complaint.htm
Download the FSA Guidance :
FSA: Guidance on food served to adults in major institutions
http://www.food.gov.uk/multimedia/pdfs/institutionguide.pdf
[1] FSA: Is organic food and milk more nutritious?
http://www.food.gov.uk/foodindustry/farmingfood/organicfood/#h_9
06.11.2007: Folic acid supplementation of bread or flower
The
UK Food Standards Agency recommended that bread or flower to be
fortified with folic acid to reduce the number of cases of neural tube
defects (spina bifida) (March 2007). [1]
The Institute of Food
Research (IFR) warns of possible adverse effects of fortifying food
with folic acid. According to Anthony Wright and colleagues, folates
are metabolised in the gut, and folic acid is metabolised in the liver,
which could easily become saturated. Supplementation may result in
unmetabolised folic acid to enter the systemic circulation, since human
liver's low capacity for reduction may eventually give rise to
saturation. [2]
Supplementation of Bread flower and cereals in USA and Canada
The
FDA published in 1996 regulations requiring the addition of folic acid
to enriched breads, cereals, flours, corn meals, pastas, rice, and
other grain products.
Suplementation in UK
The
Foof Standards Agency considered mandatory fortification in 2002.
However, the Scientific Advisory Committee on Nutrition (SACN) opposed
to the fortification and issued an advice on the introduction of
mandatory fortification of flour with folic acid at current states
saying that it beside reducing the risk of NTD-affected pregnancies in
the UK, it would also increase the proportion of people in the
population at risk of exceeding folic acid intakes above the UL/day and
the number of people aged 65 years and over with low vitamin B12 status
at risk of consuming more than 1mg/day of folic acid. The advice was
linked to the condition that there be controls on voluntary
fortification, and clear guidance be given on the appropriate use of
supplements containing folic acid [3] Download the advice
According
to Kim and Solomons 2007, recent studies suggest that folic acid
supplementation and fortification may promote the progression of
already existing, undiagnosed, preneoplastic and neoplastic lesions.
These observations are based on the increase in colon cancer diagnoses
in the US and Canada. [4]
Unmetabolised folic acid accelerates cognitive decline in the elderly with low vitamin B12 status.
Dietary
folates have a protect against cancer, but folic acid supplementation
may increase the incidence of bowel cancer and breast cancer in
postmenopausal women. [5]
Folic acid and Folate [6]
Folate
is a generic term for a family of B-group vitamins. There are large
numbers of naturally occurring folates but methyl- and
formyltetrahydropteroylpolyglutamates are the main forms found in
foods.
Folic acid (pteroylmonoglutamic acid) is a synthetic form
used in supplements and food fortification. Sometimes it is colled
Vitamin B9.
Suplementation with folic acid
The
reference nutrient intake (RNI) is the amount of a nutrient that is
considered sufficient to meet the requirements of 97.5% of the
population. The lower reference nutrient intake (LRNI) is the
amount of a nutrient that is considered sufficient to meet the requirementsof 2.5% of the population.
For
adults, the RNI for folate is 200μg/day and the LRNI is 100μg/day. For
infants and children, the RNIs are: 0-12 months, 50μg/day; 1-3 years,
70μg/day; 4-6 years, 100μg/day; 7-10 years, 150μg/day; the RNI for
children 11 years and above is the same as that for adults. The LRNIs
for infants and children are: 0-12 months, 30μg/day; 1-3 years,
35μg/day; 4-6 years, 50μg/day; 7-10 years, 75μg/day; the LRNI for
children 11 years and above is the same as that for adults. [3]
Maximum intake
For
guidance purposes only, in the general population a supplemental dose
of 1 mg/day (equivalent to 0.017 mg/kg bw/day in a 60 kg adult) would
not be expected to cause adverse effects. Assuming a maximum intake
from food of approximately 0.49 mg/day, a total dose of 1.5 mg/day
(equivalent to 0.025 mg/kg bw/day in a 60 kg adult) would not be
expected to have any adverse effects. [7]
[1] FSA: Why is folic acid fortification being discussed?
http://www.eatwell.gov.uk/healthissues/factsbehindissues/folicacid/#elem377014
[2]
Wright, Anthony J. A.; Dainty, Jack R.; Finglas, Paul M.: Folic acid
metabolism in human subjects revisited: potential implications for
proposed mandatory folic acid fortification in the UK. British Journal
of Nutrition. (2007), 98: 667-675 Cambridge University Press . Doi:
10.107S0007777140
http://www.journals.cambridge.org/action/displayAbstract?fromPage=online&aid
=1343244&fulltextType=RV&fileId=S0007114507777140
[3] Scientific Advisory Committee on Nutrition: Folate and Disease prevention.
http://www.sacn.gov.uk/reports/#
[4]
Kim, Young-In; Solomons, Noel W. : Food Fortification with Folic Acid:
Has the Other Shoe Dropped; Folic Acid Fortification and
Supplementation-Good for Some but Not So Good for Others
Nutrition Reviews: Volume 65, Number 11, November 2007 , pp. 504-511(8)
http://www.ingentaconnect.com/content/ilsi/nure/2007/00000065/00000011/art00004
[5] Institute of Food Researche: Scientists question folic acid fortification.
http://www.ifr.ac.uk/Media/NewsReleases/071030folic_acid_fortification.html
[6] FSA eat well: Folic acid.
http://www.eatwell.gov.uk/healthydiet/nutritionessentials/vitaminsandminerals/folicacid/
[7] EVM Review of Folic Acid.
http://www.food.gov.uk/multimedia/pdfs/evm_folicacid.pdf
05.11.2007: Butter flavour diacetyl in Popcorn, Margarine and pastry linked to deadly lung disease
Hundreds
of US workers acquired a deadly lung disease called bronchiolitis
obliterans linked to the inhalation of the a volatile butter-flavouring
ingredients diacetyl used as popcorn flavouring. A transplant is the
only cure. [1]
US
popcorn processors banned the chemical from their formulations to avoid
further heavy payments of lawsuits to their sick workers. Strict safety
guidelines for industry were issued by the Labour Department OSHA. [2]
The
health effects of eating diacetyl in butter-flavoured popcorn, or
breathing the fumes from the microwave , as well from Margarine,
pastries and confectioneries is unknown. Diacetyl is considered as
"generally recognized as safe" but no studied were made.
Two bills to ban the use of diacetyl were introduced in the California Assembly.[3]
EU Regulation [4] [5]
The
Committee of Experts on Flavouring Substances of the Council of Europe
(CEFS) declared diacetyl as safe for human consumption in 1999 but
failed to include inhalation of the chemical in the assessment. The
European Food Safety Agency will re-evaluate the chemical.
In
2005 the EU Commission declared that diketones (for example
acetyacetone) are like dialcohols and hydroxyketones in that they are
in vitro and in vivo genotoxic chemical substances and banned it as
nutrition additives. As diacetyl is a diketone (in fact the simplest)
it may eventually be subject to this EU regulation.
Flavourings regulation in Europe:
-
Council Directive 88/388/EEC of 22 June 1988 on the approximation of
the laws of the Member States relating to flavourings for use in
foodstuffs and to source materials for their production.
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31988L0388:EN:HTML
-
88/389/EEC: Council Decision of 22 June 1988 on the establishment, by
the Commission, of an inventory of the source materials and substances
used in the preparation of flavourings.
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31988D0389:EN:HTML
Codex Alimentarius:
Codex Alimentarius Standards: General Requirements for natural Flavourings
http://www.codexalimentarius.net/download/standards/358/CXG_029e.pdf
United States:
Title
21 – Food and Drugs. Food Additives Permitted For Direct Addition to
Food for Human Consumption. Subpart F Flavoring agents and related
Substances Sec. 172.515 Synthetic flavoring substances and adjuvants.
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm
Title
21 – Food and Drugs. Food Additives Permitted For Direct Addition to
Food for Human Consumption. Subpart F Flavoring agents and related
Substances Sec. 172.510 Natural flavoring substances and natural
substances used in conjunction with flavors.
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.510
[1]
CDC: Fixed Obstructive Lung Disease Among Workers in the
Flavor-Manufacturing Industry --- California, 2004—2007. 27.04.2007
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5616a2.htm
[2] US Department of Labour. Ocupational Safety and Health Administration: Statement of Edwin G. Foulke, Jr. 24.04.2007
http://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=TESTIMONIES&p_id=372
[3] Democrats Assembly, California: Lieber Introduces Three-Bill Package To Reduce Toxic Chemicals. 21.02.2007
http://democrats.assembly.ca.gov/newsline/releases/20070221ad22pr01.htm
[4]
COMMISSION DECISION of 18 May 2005 amending Decision 1999/217/EC as
regards the register of flavouring substances used in or on foodstuffs.
http://eur-lex.europa.eu/LexUriServ/site/en/oj/2005/l_128/l_12820050521en00730076.pdf
[5] Wikipedia: Diketone.
http://en.wikipedia.org/wiki/Image:Diacetyl_structure.png
03.11.2007: Food pyramids [1]
USDA Food Pyramid and MyPyramid Get it here
The
U.S. Department of Agriculture created the Food Guide Pyramid and
replaced it recently by a new version called MyPyramid. It should be
based on the Dietary Guidelines for Americans. [2]
According to the
Harvard School of Public Health the MyPyramid continues to recommend
foods that aren't essential to good health, and may even be detrimental
in the quantities included in MyPyramid. [1]
Dietary Guidelines for Americans, 2005 Get it here
Dietary
Guidelines for Americans 2005, according to the Harvard School of
Public Health (HSPH) is still being influenced by the food industry.
The HSPH cites some points which being considered as not correct: [1].
The
guidelines suggest to consume half of grains as refined starch. HSPH
consider this as not healthy, since refined starches behave like sugar.
The guidelines do not distinguish between the different type of fat
contained in red meat, poultry, fish, and beans (including soy
products). It does not recommend to change red meat for a combination
of fish, poultry, beans, and nuts, says HSPH.
The recommendation
to drink three glasses of low-fat milk or eat three servings of other
dairy products per day would bring 300 calories per day encouraging
obesity according to HSPH.
The Healthy Eating Pyramid Get the Healthy Eating Pyramid Get it here
It is founded on:
- Daily exercise and weight control.
- Whole Grain Foods (at most meals) such as oatmeal, whole-wheat bread, and brown rice.
-
Plant oils such as olive, canola, soy, corn, sunflower, peanut, and
other vegetable oils. However, fatty fish such as salmon are also
welcome.
- Vegetables (in abundance) and Fruits (2 to 3 times).
- Fish, Poultry, and Eggs (0 to 2 times).
- Nuts and Legumes (1 to 3 times).
- Dairy or Calcium Supplement (1 to 2 times). If you don't like dairy products, calcium supplements may be the roght answer.
-
Red Meat and Butter (Use Sparingly): Both contain lots of saturated
fat. HSPH recommends to change red meat with fish or chicken, and
butter with olive oil.
- White Rice, White Bread, Potatoes, White Pasta, Soda, and Sweets (Use Sparingly):
- Multiple Vitamin: HSPH recommends a daily multivitamine, multimineral supplement as a nutritional back-up.
- Alcohol (in moderation):
Alternative food pyramids Get them here
Oldways
Preservation and Exchange Trust: The Asian, Latin, Mediterranean, and
vegetarian pyramids are also good, evidence-based guides for healthy
eating. Get it here
[1] Harvard School of Public Health: Food Pyramids.
http://www.hsph.harvard.edu/nutritionsource/pyramids.html
[2] USDA: Steps to a Healthier You. My Pyramid.
http://www.mypyramid.gov/
[3] US Department of Health and Human Services: Dietary Guidelines for Americans 2005.
http://www.health.gov/dietaryguidelines/dga2005/document/default.htm
[4] Oldways: The Asian, Latin, Mediterranean, and vegetarian pyramids
http://www.oldwayspt.org/
03.11.2007: The World Cancer Research Fund's (WCRF) study [1]
The report “Food, Nutrition, Physical Activity, and the Prevention of Cancer” Download the report.
It is based on publications published since 1960. Its core message is
a group of 10 recommendations on how to prevent cancer:
Whole grains: Wholegrain cereals, roots, tubers, and plantains are recommended in the diet.
Consuming relative high amounts of vegetables, fruits, pulses (legumes), nuts, seeds, herbs, and spices were recommended.
Red and processed meat: Red
and processed meat causes colorectal cancer up to 30 percent compared
with low red meat eaters.The report suggests an average intake of no
more than 300g each week of red meat. Fish is recommended to be
included in diet. Egg consumption should be limited.
According
to WCRF red meat contains haem, a substance derived from red blood
cells which causes a reaction in the gut that converts the amino acid
glycine into a toxic substance which can damage DNA and can give rise
to mutations in genes which may ultimately be necessary for cancer to
occur. [2]
Fat and trans-fatty acids: Total dietary fats and trans-fatty acids should be limited.
Salt intake should be limited to no more than 5 to 6 g/day for adults. Intake of sugar should be limited.
Overweight: The body weight should be maintained as low as possible in order to avoid cancer.
Alcohol: The report provides evidences that alcohol may cause cancer.
Dietary supplements: Dietary supplements are not recommended for cancer prevention.
Some
studies suggest an increased risk of prostate cancer caused by high
doses of calcium and zinc. Some findings suggest moderate protection
from vitamin E for smokers, but there was no advantage found in
non-smokers. Selenium may be protective [3].
Special foods: Foods
rich in folate such as tomatoes, broccoli, cabbage, and Brussels
sprouts,may reduce the risk for cancer, and diets rich in calcium may
reduce the risk for colorectal cancer.
Salt and sugar: Salt should be reduced to 5 or 6g/day for adults. Sugar schould be reduced as much as possible.
Water: Water
should be chosen as a drink instead of fruit juices, soft drinks, and
hot drinks to prevent overweight/obesity and dental damage. Individuals
(particularly older people) should consume between 1.5 and 2 litres of
water each day to prevent constipation.
Dairy: Low-fat dairy products should be chosen in preference to high-fat versions.
Breastfeeding: Mothers
are advised to breastfeed exclusively for six months and to continue
with complementary breastfeeding after that. As well as convincing
evidence that this protects the mother against breast cancer, there is
also probable evidence that it protects the child against obesity in
later life.
UK's Food and Drink Federation, commenting the
report says that a balanced diet coupled with moderate amounts of
exercise is the key to a healthy lifestyle.
The American Meat
Institute (AMI) refers to conflicting research findings so that
definitive conclusions and precise recommendations about specific foods
should not be made. Ŧhe World Cancer Researche Fund responds to this
allegation saying that their study is base on sound evidences [2].
[1] World Cancer Research Funds: Food, Nutrition, Physical Activity, and the Prevention of Cancer.
Second Report. 2007.
http://www.dietandcancerreport.org/er/
[2]
Statement From the American Institute for Cancer Research (AICR) on
Meat Institute Press Release. The American Institute for Cancer
research.
http://www.aicr.org/site/News2?abbr=pr_&page=NewsArticle&id=12920
[3] Giovannucci, Edward: Lifestyle changes to reduce the risk of prostate cancer. Harvard Center for Cancer Prevention.
http://www.hsph.harvard.edu/cancer/cancers/prostate/riskfactors/expert_lifestyle.htm
01.11.2007: The new meaning of “organic food”
The
team of professor Carlo Leifert from the Univesity of Newcastle UK, is
running the Quality Low Input Food (QLIF) project with a budget of 18
million Euro of the EU funding in 5 years. So far the team found that
organic milk contains higher amounts of vitamin E, and fruits and
vegetables have higher levels of vitamin C, minerals and antioxidants
as found in non-organic ones [1] [2].
Some small studies were
held on organic tomatos [3], Organic peaches had a 4.8 higher
polyphenol content at harvest in 2004, whereas the same phenomenon was
not observed in 2005 [4]. Total phenols, vitamin C, total flavones and
antioxdant capacity off organic apple pure was found to be higher than
that of preserves prepared from conventional apples. However, after
pasteurization, the content of vitamin C, total phenols and flavones
and antioxidant properties decreased in the apple pure from both
agricultural systems (organic and conventional) [5].
Polyunsaturated
fatty acids: Ellis and colleagues Organic milk had a higher proportion
of PUFA to monounsaturated fatty acids and of n-3 FA than conventional
milk, and contained a consistently lower n-6:n-3 FA ratio (which is
considered beneficial) compared with conventional milk [6].
Croissant
and colleagues measured greater percentages of unsaturated fatty acids,
including two common isomers of conjugated linoleic acid, in pasture
based milks compared with milk of cattle fed a conventional total mixed
ration. Distinct flavour and compositional differences between both
types of milk were such that they did not affect consumer acceptance [7]
The
UK Food Standards Agency says that the balance of current scientific
evidence does not support the view that organic fruit, vegetable and
meat are more nutritious than non-organic foods [8].
FSA
stresses also that milk contains the shorter chain form of omega-3
polyunsaturated fatty acids (alpha-linolenic acid), while the forms
present in oily fish are the long chain fatty acids (eicosapentaenoic
(EPA) and docosahexaenoic acids (DHA)).
Research has shown that
the short chain form found in plant and dairy sources does not appear
to be as beneficial as those found in oily fish, which have been shown
to be protective for cardiovascular disease, and may also have
beneficial effects on foetal development. Although the shorter form can
be metabolised to the longer forms, in humans the conversion appears
limited. The FSA, however, will review the scientific literature on
nutrients of organic food, which will be released in March 2008. [9]
The
Soil Association tries to set standards for and promote the consumption
of organic meat and produces. The Association allows air freight
despite the tremendous damage it causes to climate. [10]
New definition of organic food and nature food
The
organic food produced according to the EU regulation differs from the
original way of production. It becomes necessary to separate the
organic food from supermarkets from the original nature food, produced
under strict rules of certifying corporations which follow the
principles of organic associations, like Demeter or follow a holistic
way of farming.
Definition
To make the difference between both types of food the following definition is being suggested:
Nature food (En), Naturkost (D): Nature
food is produced according to rules of certifying corporations which
follow the principles of Rudolf Steiner or other holistic ways of
farming. These Foods are sold by the producer itself at its farm, at
weekly markets or at nature shops. There competent informations are
given concerning the origin of the food. The consumer understands that
the higher price of nature products is due to diversification of crops
at the farm, a species-appropriate animal raising, and environment
conservation.
The nature food farmers and the specialised
nature shops should keep distance from the words “Organic” or “Biokost”
because they have become a domain of supermarkets and have undergone a
mutation from the original food.
Organic Food (En), (Biokost D): Organic
food is produced according to the EU 2092/91 and 1804/1999 regulation.
The consumer expects food produced without agrarian chemicals, like
herbicides or pesticides. He expects better taste compared with
conventional foods. He looks after low priced products. He is concerned
with the welfare of his person and does not care about environment. He
is not interested to know the food miles and airfreight of the items he
buys. Organic food is primarily sold by supermarket chains.
[1] Organic food is healthier and safer, four-year EU investigation shows. The Independent (29/10/07)
http://environment.independent.co.uk/green_living/article3106906.ece
[2]
Niggli, Urs; Leifert, Carlo; Alföldi, Thomas; Lück, Lorna; Willer,
Helga: Improving sustainability in organic and low input production
systems. Proceedings of the 3rd International Congress of European
Integrated Project Quality Low Input Food; 20-23 March 2007; University
of Hohenheim, Germany.
https://www.fibl.org/shop/pdf/hb-1455-organic-food-production.pdf
[3]
Hollmann, E, Rembialkowska, E; Comparison of the Nutrative Quality of
Tomato Fruits from Organic and Conventional Production in Poland;
Improving Sustainability in Organic and Low Input Food Production
Systems; Proceedings of the 3rd International Congress of European
Integrated Project Quality Low Input Food; March 2007; University of
Hohenheim, Germany.
http://orgprints.org/9944/
[4]
Fauriel, J, Bellon, S, Plenet, D, Amiot, M-J; On-Farm Influence of
Production Patterns on Total Polyphenol Content in Peach; Improving
Sustainability in Organic and Low Input Food Production Systems;
Proceedings of the 3rd International Congress of European Integrated
Project Quality Low Input Food; March 2007; University of Hohenheim,
Germany.
http://orgprints.org/9855/
[5]
Rembialkowska, E, Hollmann, E, Rusakzonek, A; Influencing a process on
bio-actvie substances content and anti-oxidant properties of apple
puree from organic and conventional production in poland; Improving
Sustainability in Organic and Low Input Food Production Systems;
Proceedings of the 3rd International Congress of European Integrated
Project Quality Low Input Food; March 2007; University of Hohenheim,
Germany.
http://orgprints.org/9943/
[6]
Ellis K, G Innocent, D Grove-White, P Cripps, W G McLean, C V Howard
and M Mihm (2006) Comparing the Fatty Acid Composition of Organic and
Conventional Milk. J. Dairy Sci., 89: 1938:1950. J Dairy Sci
[7] A. E. Croissant, S. P. Washburn, L. L. Dean, and M. A. Drake
Chemical Properties and Consumer Perception of Fluid Milk from Conventional and Pasture-Based Production Systems
J Dairy Sci, November 1, 2007; 90(11): 4942 - 4953.
http://jds.fass.org/cgi/content/abstract/90/11/4942
[8] Food Standards Agency: Organic Food.
http://www.food.gov.uk/foodindustry/farmingfood/organicfood/
[9] Is organic food and milk more nutritious?
http://www.food.gov.uk/foodindustry/farmingfood/organicfood/#h_9
[10] Food Standards Agency:Soil Association Food and Farming: Airfreight
http://www.soilassociation.org/airfreight
