I’m talking about the mushrooms in grocery stores here, not the psychodelic varieties.  A reader who is a member of the Academy of Nutrition and Dietetics, but wishes to remain anonymous, forwarded this message to members of the academy.

From: Mushroom Council <info@mushroomcouncil.com>
Date: August 18, 2023 at 11:04:09 AM EDT
To: [REDACTED]
Subject: Re: New, free meal plans for your clients + cognition research update
Reply-To: Mushroom Council <info@mushroomcouncil.com>

NUTRITION NEWS ABOUT MUSHROOMS  |

…Researchers have been exploring the potential role of mushroom consumption in cognitive function. While more research is needed, the emerging evidence is encouraging. Below are some highlights from the current body of evidence:

• • • • A cross-sectional study exploring the association between mushroom intake and mild cognitive impairment (MCI) among 663 Singaporean adults aged 60 and older found that individuals who consumed more than two servings of mushrooms per week (1 ½ cups total) had reduced odds of having MCI compared to people who consumed mushrooms less than once per week.¹ Fresh golden, oyster, shiitake, and white button mushrooms; dried mushrooms; and canned button mushrooms were included in the analysis of mushroom intake.
      • A prospective cohort study examined the relationship between mushroom consumption and incident dementia in a population of 13,230 elderly Japanese subjects aged 65 and older.² Participants who consumed mushrooms one to two times per week and more than three times per week had a 5% and 19% lower chance of developing dementia, respectively, compared to people who consumed mushrooms less than one time per week. After further analysis by gender, an inverse relationship between mushroom consumption and incident dementia was only found in women.
      • A double-blind, parallel-group, placebo-controlled trial investigated the impact of lion’s mane mushroom (Hericium erinaceus) supplementation on cognitive impairment among 30 Japanese men aged 50 to 80 years with MCI.³ Participants were randomized to two groups; one group took tablets containing lion’s mane in dry powder form three times a day for 16 weeks and other group was given a placebo. Participants were observed for four weeks after consuming the supplement for 16 weeks. Compared to the placebo group, the lion’s mane group showed significantly increased scores on the cognitive function scale, based on the Revised Hasegawa Dementia Scale (HDS-R), throughout the trial. Four weeks after stopping supplementation, the scores decreased significantly. The placebo group scores also showed significant increases at weeks 8 and 16, compared to the start of the trial. Researchers believe possible causes of an increase might be the placebo effect or familiarity with the cognitive function scale.
      • A cross-sectional study looking at the association between mushroom consumption and cognitive performance among 2,840 older adults aged 60 years and older found that greater mushroom intake was associated with certain cognitive performance tests.⁴

  Findings from cross-sectional and prospective cohort studies do not demonstrate cause and effect relationships – only associations. In addition, these studies cannot be generalized to the broader population, relied on self-reported dietary information which may not always be accurate, and residual confounding could have impacted the results even though researchers adjusted for a range of confounding factors, such as age, education, lifestyle behaviors, and more.

  Future clinical trials in broader populations will help shed light on the unique role of mushrooms in cognition and overall health.

  Sources:1. Feng L, Cheah IK, Ng MM, et al. The Association between Mushroom Consumption and Mild Cognitive Impairment: A Community-Based Cross-Sectional Study in Singapore. J Alzheimers Dis. 2019;68(1):197-203. doi:10.3233/JAD-180959 2. Zhang S, Tomata Y, Sugiyama K, Sugawara Y, Tsuji I. Mushroom consumption and incident dementia in elderly Japanese: The Ohsaki Cohort 2006 study. J Am Geriatr Soc. 2017;65(7):1462Y1469. 3. Mori K, Inatomi S, Ouchi K, Azumi Y, Tuchida T. Improving effects of the mushroom Yamabushitake (Hericium erinaceus) on mild cognitive impairment: a double-blind placebo-controlled clinical trial. Phyther Res. 2009;23(3):367Y372. 4. Ba DM, Gao X, Al-Shaar L, et al. Mushroom intake and cognitive performance among US older adults: the National Health and Nutrition Examination Survey, 2011-2014. Br J Nutr. 2022;128(11):2241-2248. doi:10.1017/S0007114521005195

Comment: This is typical of the kind of thing companies send out to dietitians nearly every day.  The Mushroom Council knows perfectly well that the probability of mushrooms having anything to do with improved cognitive ability has to be vanishingly small.  Its critique in the last paragraph tells you everything you need to know.  The Council sponsored some of the studies cited.  This is about marketing mushrooms.  If you like them, enjoy.  If not, don’t bother.  Note to the Academy of Nutrition and Dietetics: Such notices should be labeled clearly as advertisements.  Members should also be told how much companies pay the Academy for such mailings.

José Tenorio.  School Food Politics in Mexico: The Corporatization of Obesity and Healthy Eating Policies.  Routledge, 2023.  

I was asked for a blurb for this one:

From first-hand observations and deep research, José Tenorio makes it clear that school food in Mexico is about much more than feeding hungry kids; it’s about how food corporations have taken advantage of social inequalities to replace native food traditions with less healthful but profitable products.  School food politics, indeed!

This book may seem specialized, but it is a useful case study in the politics of school food—not confined to the United States, apparently.

Mexico leads the way in efforts to promote healthier diets.  It has  excellent dietary guidelines.   It also has warning labels on food products (see my post on these), soda taxes, a ban on trans fats, and other measures.

Mexico’s schools do not provide meals for kids in schools.  They sell foods at canteens.

The country set nutrition standards for foods sold in schools in 2011, but compliance is not great.

Public health and food advocacy groups support laws to ban unhealthy foods and drinks from schools.  Despite formidible industry opposition, this may actually happen.

This book provides evidence for why it should.

Here’s my third Who Knew post of the week, this one an at-a-glance explanation of what’s wrong with the US food system, courtesy of FarmDocDaily.

In 1980 or so, corn and soybeans comprised about 20% each of total crop acreage.  Now it’s 30% each.

To bring this point home:

Recall that more than 40% of US corn is used to feed animals and another more than 40% is used to make ethanol.

Monoculture, anyone?  Lack of biodiversity?  Greenhouse gas emissions?  A focus on feed and fuel, not food?

Time to rethink the food system!

I saw this notice of Nestlé closing a baby formula factory in Ireland.   I wondered why.

Nestlé cited a significant downward trend in demand for infant nutrition products in the Greater China region as the main driver behind the factory closure, thanks to a sharp decline in the birth rate projected in 2023—9 million down from 18 million in 2016, according to Statista.  The market, which had previously been reliant on imported infant formula products, is also seeing rapid growth in locally-produced products, according to the manufacturer.

What?

• Nestlé’s factory in Ireland makes formula exclusively for sale in China.?
• China’s birth rate has dropped by half just since 2016?

The infant formula market is one bizarre entity.  It depends entirely on these factors:

1. How many mothers breastfeed their infants.
2. How many babies are born.
3. How many breastfeeding mothers can be induced to switch to formula.
4. Ho long caretakers can be induced to continue using formula.

All of this pushes the formula industry to undermine breastfeeding.

Nestlé is moving its factory to China where it must think it can sell even more.

Maybe the Irish factory can make formula for Europe.   Scotland, for example, is worried about the high cost of formula—surely a supply-and-demand problem, at least in part.

This week, I’m posting some items that surprised me.  Here’s the first: How to deal with bribery in your supply chain.

Really?  This is an international problem?  Apparently so, at least for the U.K.

We have approximately 160 coudntries from all over the world contributing to our food supply and this can lead to vulnerabilities in respect of fraud and financial crime.

The vulnerabilities:

• Bribery and corruption
• Food fraud such as adulteration and mislabeling
• Dealing with entities on international fraud and sanction lists
• “Dealing with individuals or entities that do not share your own approach to issues such as sustainability and modern slavery.”

This particular article deals with bribery.  A few excerpts from this discussion:

• It is not necessary to show the payment was made with a corrupt motive or intention to persuade or influence the agent; the payment is presumed to have been corrupt if the principal was unaware.
• There is also no need to show the principal suffered a loss as a result of the agent being bribed.
• Given the serious consequences which can flow from bribery (corporate criminal conviction, fines, reputational damage) and the cost of carrying out your own investigation, prevention is clearly better than cure.
• In the food industry, supply chains can be particularly long and complex, with suppliers involved from all over the world; therefore, it is crucial that businesses invest time in getting to know their suppliers.
• The key message is to keep the risk of bribery in mind at all stages of dealing with suppliers and ensure that all counterparties are aware of your organisation’s understanding of how the civil law of bribery can protect and help scrutinise suppliers, so to maintain a robust supply chain with in-built deterrents for rogue parties.

One more thing to worry about if you are in the food business.

Thanks to a reader, Kevin Mitchell, for sending this news item: Animal vs. Plant Protein: New Research Suggests That These Protein Sources Are Not Nutritionally Equivalent.

Scientists found that two-ounce-equivalents (oz-eq) of animal-based protein foods provide greater essential amino acids (EAA) bioavailability than the same quantity of plant-based protein foods. The study challenges the Dietary Guidelines for Americans (DGAs) which suggest these protein sources are nutritionally equivalent.

I went right to the source.

• The study: Connolly G, Hudson JL, Bergia RE, Davis EM, Hartman AS, Zhu W, Carroll CC, Campbell WW. Effects of Consuming Ounce-Equivalent Portions of Animal- vs. Plant-Based Protein Foods, as Defined by the Dietary Guidelines for Americans on Essential Amino Acids Bioavailability in Young and Older Adults: Two Cross-Over Randomized Controlled Trials. Nutrients. 2023; 15(13):2870. https://doi.org/10.3390/nu15132870
• Objectives: We assessed the effects of consuming two oz-eq portions of pork, eggs, black beans, and almonds on postprandial EAA bioavailability in young and older adults.
• Methods: We conducted two investigator-blinded, randomized crossover trials in young (n = 30; mean age ± SD: 26.0 ± 4.9 y) and older adults (n = 25; mean age ± SD: 64.2 ± 6.6 y). Participants completed four testing sessions where they consumed a standardized meal with two oz-eq of either unprocessed lean pork, whole eggs, black beans, or sliced almonds.
• Conclusions: Pork resulted in greater EAA bioavailability than eggs in young adults (p < 0.0001), older adults (p = 0.0007), and combined (p < 0.0001)… The same “oz-eq” portions of animal- and plant-based protein foods do not provide equivalent EAA content and postprandial bioavailability for protein anabolism in young and older adults.
•  Funding: This research was funded by the Pork Checkoff and the American Egg Board—Egg Nutrition Center. The supporting sources had no role in study design; collection, analysis, and interpretation of data; writing of the report; or submission of the report for publication.
• Conflicts of Interest: When this research was conducted, W.W.C. received research funding from the following organizations: American Egg Board’s Egg Nutrition Center, Beef Checkoff, Pork Checkoff, North Dakota Beef Commission, Barilla Group, Mushroom Council, and the National Chicken Council. C.C.C. received funding from the Beef Checkoff. R.E.B. is currently employed by Archer-Daniels-Midland (ADM); the research presented in this article was conducted in a former role and has no connection with ADM. G.C., J.L.H., E.M.D., A.S.H. and W.Z. declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Comment: It is very much in the interest of the Pork Checkoff and the Egg Board t,o demonstrate that animal-source food protein is better for you than proteins from plant sources—and to cast doubt on any evidence to the contrary.  Proteins, whether from animal or plant sources, contain precisely the same 20 amino acids, although in different proportions.  Animal proteins are closer in amino acid composition than are plant proteins but if you eat a variety of plant foods you will get the amino acids you need.   People who eat largely plant-based diets are generally healthier than people who eat a lot of animal-based foods.  The conclusion of this study does not change that overall conclusion.  This, then, is another industry-funded study with predictable results.

I am totally thrilled to have one of my articles anthologized in this book, just published.

Mark Bittman, editor.  The Best American Food Writing, 2023.  Mariner Books, 2023, 181 pages.

My contribution is an article from the American Journal of Public Health, Regulating the Food Industry: An Aspirational Agenda.

This year’s editor is Mark Bittman, who has selected an unusually diverse collection of writings (which is why my academic article is in there).

I particularly liked a piece about the food writer, MFK Fisher, by David Streitfield and what is essentially an obituary of the chef, Alain Sailhac, by  Hugh Merwin, neither of which I had seen.

I had seen Ligaya Mishan’s “What we write about when we write about food,” from the New York Times Style Magazine, and have no trouble understanding why it was included; I thought it was brilliant.

There are lots of other superb pieces on all kinds of topics.

I feel greatly honored to be included.  Thanks Mark!

I ran across a notice about this video: The USDA’s wondrous fruit watercolors.  It’s only 5 minutes and a revelation.

It’s just what we need this week—something lovely at a dark time.

I had never heard of the USDA’s collection of 7500 hand -illustrated fruits and vegetables, most of them contributed by women.

I’m happy to know about them.  The illustrations are available online at the National Agricultural Library.

You can search for images here.

They are in the public domain.

Overwhelmed as I am with an overabundance of Concord grapes this year, I searched for them.

They look good enough to eat, no?

This collection is a national treasure and I am thrilled to know about it.