The official publication date is April 1 but April Fool. I did my first book signing at Drexel University yesterday.
Earlier this week I received a 3-page, single-spaced letter—plus 4 pages of charts and figures–from Andrew Briscoe III, the President and CEO of the Sugar Association.
I opened it with some trepidation because the last letter I got from the Sugar Association threatened to sue me (to read it, click here and scroll down to the Controversies section).
Whew. This one merely expresses general concerns about:
the misinformation reported on added sugars consumption and the overstatement of added sugars contribution to increased caloric intakes. Americans do not consume 25 percent of their calories from added sugars. We write to provide you with accurate data….
I don’t think I ever said that the average American consumes 25% of calories from sugars (although some surely do) but I have complained that the Institute of Medicine’s “safe” level of intake of sugars is 25% of calories. This is higher than public health recommendations to restrict sugars to 10% of calories or less. It is meant as an upper limit, but is often interpreted as a license to eat this much.
One quarter of daily calories from sugars is too high for something that provides no additional nutritional value.
The letter concludes:
The Sugar Association is committed to ensuring that all advice consumers receive regarding sugar intake is based on the best available scientific evidence and related data. The American consumer will be better served by dietary advice that is science-based, practical and accurate, no matter the issue.
Can’t argue with that. But as with all matters concerning nutrition, the issue is which science you choose to cite and how you interpret it.
Mr. Briscoe uses the term sugars, plural, because sucrose, HFCS, syrups, honey, and other such things are all sugars.
How much do Americans actually consume? Mr. Briscoe was kind enough to provide USDA tables that address this question. These describe the availability of sugars in the food supply, not necessarily what people are actually eating.
My interpretation of the tables is that they say:
The CDC has just released a summary of intake of added sugars among children and adolescents, in calories per day.
At 4 calories a gram, 400 calories is 100 grams or 3.5 ounces. Can these calories contribute to weight gain or other health problems?
You bet.
As Mark Bittman put it in his New York Times column this week,
Let me state the obvious: there is no nutritional need for foods with added sugar.
All of this is part of the bigger question: How do we regulate the consumption of dangerous foods? As a nation, we’ve accepted the need to limit the marketing and availability of tobacco and alcohol. The first is dangerous in any quantity, and the second becomes dangerous when overconsumed.
And added sweeteners, experts increasingly argue, have more in common with these substances than with fruit.
No wonder the Sugar Association uses its own interpretation of the science to suggest that current levels of intake are benign and that no level of intake poses a risk. Mr. Briscoe’s letter says:
No authoritative scientific body that has conducted a major systematic review of the scientific literature has a found a public health need to set an Upper Level (UL) for total or added sugars intake. Every comprehensive review of the scientific literature concludes that, with the exception of dental caries, no causal link can be established between the intake of sugars and lifestyle diseases, including obesity.
I’m glad he mentioned dental caries. Karen Sokal, a physician in California, has been tracking the onset of tooth decay among children in Latin America who are now consuming sodas and candy on a daily basis. She writes:
Mark Bittman’s excellent editorial, “Regulating our Sugar Habit,” (Feb 27) concludes that eating too much sugar has become “the biggest public health challenge facing the developed world.” Indeed, it poses a big health challenge for the entire world, especially developing countries.
In my 30 years of global health work, I have seen an explosion in the marketing and consumption of non-nutritious foods and beverages followed by a dramatic rise in childhood tooth decay and obesity. Quarterly business reports praise the food and beverage industry’s increased profits based on increased sales in “emerging markets.” The NY Times article on Kellogg’s purchase of Pringles (Feb 12) stated, “The snack business is growing faster and has greater appeal internationally,” which analysts noted “appears somewhat out of sync with the trends toward better-for-you snacking.”
Governmental regulations to ensure the production and marketing of healthful food and beverages must be applied worldwide and protect the health of the world’s most vulnerable populations.
Indeed, they must. The Sugar Association has much to answer for in its opposition to public health recommendations to eat less sugar.
FoodNavigator.com has issued a collection of its recent articles on “natural” and processing. At issue is the meaning of “natural,” which many people perceive as equivalent to organic or healthy. As I’ve said before, it isn’t.
Natural has no regulatory meaning. The FDA merely says (note obfuscating double negatives):
From a food science perspective, it is difficult to define a food product that is ‘natural’ because the food has probably been processed and is no longer the product of the earth.
That said, FDA has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances.
One thing is clear: “natural” sells food products.
Selling processed foods in a whole food world? Authenticity is key: Consumers increasingly are choosing whole and unprocessed foods – so is it the end of the line for processed food manufacturers? Not if they move with the times, say ingredient suppliers.
Who is driving the clean label agenda, and what does ‘clean’ really mean? Attempts to link clean-labeling policies with the healthy eating agenda have been so successful that research now shows shoppers equate ‘healthy’ with ‘natural’ or ‘minimally processed’ foods.
‘Natural’: The most meaningless word on your food label? Consumers, the marketers all tell us, want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them can articulate what this means.
‘Processed’ foods are often high in sodium – but what’s a processed food? About 75% of the sodium in our diets comes from processed foods. It’s a regularly cited figure – but what exactly is a ‘processed’ food? Consumers might be surprised.
Processing is a dirty word – but we’ll need more of it to feed the world. Processing has become a dirty word, but we are going to need more processing, not less, in order to feed a growing population, according to professor and head of food science at Penn State University John Floros.
FDA: get to work!
My weekly Q and A for NYU’s student newspaper, Washington Square News
Nutritionist’s Notebook: Snacks on a schedule
Published February 28, 2012
Marion Nestle is the Paulette Goddard professor of Nutrition, Food Studies and Public Health at NYU Steinhardt School of Culture, Education, and Human Development. She is the author of “Food Politics” and, most recently, “Why Calories Count: From Science to Politics.” Each week, she will answer student questions about nutrition, health, and food.
Question: Do you have quick food recommendations for busy students who tend to skip breakfast/lunch or who don’t have time due to busy scheduling? Are there any grab-and-go options that you would recommend?
Answer: From the perspective of nutrition, two principles apply to on-the-go food. Look for fruits and vegetables whenever you can get them, and choose foods that are as unprocessed as possible. The closer you can get to eating basic foods, the more nutrients they contain for their calories — in nutrispeak, they are of high nutrient density.
To see what options might be available, I went to the dining hall at the Kimmel Student Center. Alas, chips are at every counter and cash register. You can do better.
Some healthy choices are obvious: bananas, pears and five kinds of apples. Others are carrot packs, yogurt, hard-cooked eggs, and hummus with pretzels.
You have to search hard for the other interesting options. A helpful manager pointed to snack packs of organic dried banana chips, mangos and goldenberries. Goldenberries look like raisins, which would be another good choice, but I didn’t see any. I also didn’t find any packages of nuts. These are great as long as you don’t eat too many. If you want your dorm cafeteria to carry items like this, ask!
Sandwiches work if they are not too big and unwieldy. The Pret a Manger on Astor Place offers half sandwiches in a stiff, thin cardboard. These are easy to eat on the run.
I avoid power bars. They violate my “no more than five ingredients” rule and I don’t particularly like the way they taste. If I want something sweet, I’ll go for the dark chocolate Brazil nuts I found at Kimmel. If you just eat a couple at a time, they are worth the price.
A version of this article appeared in the Tuesday, Feb. 28 print edition. Marion Nestle is a contributing columnist. Email her at dining@nyunews.com.
Yesterday was Occupy Your Food Supply Day, the latest food-related manifestation of the Occupy movement. The day was organized by the Rainforest Action Network, which considers it a resounding success.
The day included more than 100 events across the globe, united an unprecedented alliance of more than 60 Occupy groups and 30 environmental, food and corporate accountability organizations, and featured prominent voices including Indian environmentalist Vandana Shiva, music legend Willie Nelson, actor Woody Harrelson, authors Raj Patel, Anna Lappe, Gary Paul Nabhan, author Michael Ableman and Marion Nestle, among others.
It was a teaching day for me and I wasn’t able to do much except lend some moral support:
Marion Nestle, professor and author of What to Eat and Food Politics: How the Food Industry Influences Nutrition and Health: “While the food industry digs in to fight public health regulations, the food movement will continue to attract support from those willing to promote a healthier and more sustainable food system. Watch for more young people going into farming and more farmers’ markets, farm-to-school programs, school meal initiatives, and grassroots community efforts to implement food programs and legislate local reforms. There is plenty of hope for the future in local efforts to improve school meals, reduce childhood obesity, and make healthier food more available and affordable for all.”
The day was designed to highlight some of the least democratic aspects of our current food system:
Never have so few corporations been responsible for more of our food chain. Of the 40,000 food items in a typical US grocery store, more than half are now brought to us by just 10 corporations. Today, three companies process more than 70 percent of all U.S. beef, Tyson, Cargill and JBS. More than ninety percent of soybean seeds and 80 percent of corn seeds used in the United States are sold by just one company: Monsanto. Four companies are responsible for up to 90 percent of the global trade in grain. And one in four food dollars is spent at Walmart.
The overwhelming support for Occupy our Food Supply underscores the unity between farmers, parents, health care professionals, human rights activists, food justice advocates and food lovers around the world who are increasingly viewing their concerns as different manifestations of the same underlying problem: a food system structured for short term profit instead of the long term health of people and the planet.
What to do about all this? Get to work on the farm bill, for starters.
FoodNavigator.com reports that the FDA is now supporting the front-of-packaging labeling scheme introduced by the Grocery Manufacturers Association (GMA) and the Food Marketing Institute (FMI).
In previous posts, I wrote that I consider the GMA-FMI Facts-Up-Front scheme to be an end run around the FDA’s front-of-package labeling initiatives, still wending their way through the glacial rulemaking processes.
Why an end run? GMA and FMI announced their scheme minutes before the Institute of Medicine released its long awaited recommendations for front-of-pack nutrition labeling.
I interpreted this action as evidence that the food industry was trying to head off anything resembling traffic light labels that might discourage people from buying products.
The industry’s position is to support positives, not negatives. Facts Up Front includes both, thereby confusing the message. In contrast, the IOM’s proposal focuses only on nutrients to avoid.
According to FoodNavigator,
FDA’s deputy commissioner for foods, Michael Taylor, said that the four standardized basic icons required by industry’s Facts Up Front program – for calories, saturated fat, sodium and total sugars – “would alleviate some of FDA’s concern regarding the potential for product labeling to mislead consumers by presenting only “good news” about nutrient content on the front of the package, which is the concern that the regulations governing nutrient content claims were intended to address.”
Taylor told GMA and FMI executives in the December 13 letter that if the icons were adopted by industry in a uniform manner, they “may contribute to FDA’s public health goals”.
As FoodNavigator further explains
The FDA letter stops short of endorsing the Facts Up Front program (initially called Nutrition Keys), saying that the agency intends to use enforcement discretion for some elements of the scheme, but not if companies use it “in a manner that misleads consumers”.
The use of enforcement discretion means it would be more lenient with food companies about their adherence to other regulations, as long as the Facts Up Front icons are used in a specific way.
Apparently, the FDA no longer considers the demonstrably confusing GMA-FMI labels to be worth opposing.
Could election-year politics have anything to do with the FDA’s leniency on an issue it vowed to address when the Obama administration took office?
From The Scientist: Magazine of the Life Sciences, February 2012.
Why Calories Count: From Science to Politics
by Marion Nestle and Malden Nesheim
University of California Press, April 2012
Nutritional science guru Marion Nestle’s new book, Why Calories Count, seeks to crack open the inscrutable nature of the calorie. Think of the book, cowritten with Cornell University nutritionist and biochemist Malden Nesheim, as a diner’s elemental guide to eating. Nestle and Nesheim deconstruct the calorie—the bane of many a belly in the developed and developing worlds—to its barest components as a humble unit of work or heat before reassembling it and discussing its implications for disease, obesity, politics, and modern marketing.
From the strict chemical definition of a calorie to the 25-year quest by the Center for Science in the Public Interest to require nutritional labels, including calories, on alcoholic beverages, Why Calories Count weaves scientific and social tales into a rich portrait of the American diet and the laws that have shaped it.
By thoroughly burrowing into the meaning and impacts of calories, the authors intend to bestow a more relaxed yet active state of mind upon the reader. “Get organized. Eat less. Move more. Get political,” they suggest. Sounds like the most succinct diet book ever written.
I’ve just agreed to write a Q and A column, Nutritionist’s Notebook, for NYU’s student newspaper, the Washington Square News (WSN). The columns will appear on Tuesday. This first one was published on February 22.
This week, WSN welcomes professor-columnist Marion Nestle. A Paulette Goddard professor of Nutrition, Food Studies and Public Health at NYU, Nestle also co-authored the recently published book “Why Calories Count: From Science to Politics.” Each week, she will answer student questions about nutrition, health and food.
Question:
What is the importance of size in our portions? What is the best way to judge portions when going out to dinner?
Answer:
Easy. Large portions make you eat more. If I could teach just one thing about nutrition, it would be this: larger portions have more calories. Funny? Portion size is anything but obvious. Research repeatedly confirms that larger food servings not only provide more calories but also have two other effects. They encourage people to eat more and to underestimate how much they are eating.
A few years ago, I asked Lisa Young, who teaches our department’s introductory nutrition course, to ask her students to guess the number of calories in an eight-ounce Coke and a 64-ounce Double Gulp — yes, such things exist. She did not expect beginning students to know the exact numbers, but did expect them to do the math. To her surprise, the average multiplier turned out to be 3, not 8. How come? Students said that 800 calories in a drink was impossible. No, it is not, as menu labels now reveal.
How to deal with the portion size problem? Use small plates and cups in the dining hall. When eating out, order appetizers, not entrees. Order the small size, or share large portions with friends.
The system is stacked against you and it’s up to you to figure out how to cope with it. Small sizes, for example, usually cost relatively more.
For a long time, I’ve wanted restaurant owners to give a price break for smaller portions. No luck. They say this would put them out of business. We need to make it easier for people to choose smaller portions, which means changes in public policy.
A version of this article appeared in the Tuesday, Feb. 21 print edition. Marion Nestle is a professor/contributing columnist. To submit your questions, email her at dining@nyunews.com.
Join Health Affairs for a virtual conversation between me and Angela Odoms-Young of Cornell University discussing the evolution of US food and nutrition policy, the current policy landscape, and thoughts on what lies ahead. It’s at 1:00 p.m. EDT. To join the Webinar, register here.