Current Issues: Fats in Vogue, Wheat Woes, Uh Oh GMOs · 2017-01-23 · Gluten-free diet Gluten...

© 2017 School Nutrition Association. All rights reserved.

Current Issues: Fats in Vogue, Wheat Woes, Uh Oh GMOs

Dr. Jim Painter

Adjunct Professor, University of Texas-Houston

@DrJimPainter


Speaker Disclosure

Jim Painter

• Board Member/Advisory Panel Past and Present

• California Raisin Marketing Board, Sun-Maid Growers of California, Wonderful Pistachios, White Wave Foods, Chic-Fil-a

• Committees

• American Heart Association Eat Well Task Force • Honoraria

• Dietitians of Canada, Exxon Mobil, Frito Lay, Midwest Dairy Council, Pennsylvania Nutrition Network, California Raisin Marketing Board, Alaska Tanker Company, Dairy Max, Texas AND, California AND, Florida AND, MINK, NY AND, South Carolina AND, Iowa AND, Nebraska AND, Manitoba Dairy Farmers, Dairy Farmers of Canada, Davidsons Safest Choice Eggs, National Dairy Council, and Cooper Vision.

Speaker Disclosure


Speaker Credentials


1.Fats in vogue 2.Wheat Woes3.Uh oh GMOs

Which trends will last?


As we removed fat from our foods, usually the flavor left with it.

Now, fat is back with all of its creaminess, texture, and flavor.

We have to ask ourselves:1. Why were we wrong?

• Cholesterol in your blood is important.

• But, cholesterol on your plate is not.

2. What is the truth?• Is butter bad and corn oil good?

3. What does this mean for flavor in the menu?

Fat Has Been the Enemy For 50 Years


1980

1985

2000

1990

1995

2010

2005

2015Reducing total fat (replacing

total fat with overall carbohydrates) does not

lower CVD risk

History of the Total Fat Dietary Guidelines


Dr. Ancel Keys, Seven Countries Study • 1961 - Keys persuaded AHA to release the first set of guidelines targeting

saturated fat.

• 1970 - Congressional hearings based on low-fat, anti-saturated fat campaign.

• Many scientists opposed it.

The Big Fat Lie: Politics VS Sound Science


The Seven Countries Study is the cornerstone of current cholesterol and fat recommendations and official government

policies.

Keys had data available from 22 countries.

Yet, he only used data from seven countries that supported his hypothesis.

Bowden, J., & Sinatra, S. (2012). The Great Cholesterol Myth. Beverly, MA: Fair Winds Press.

Key’s Claims on Fat

© 2017 School Nutrition Association. All rights reserved.Bowden, J., & Sinatra, S. (2012). The Great Cholesterol Myth. Beverly, MA: Fair Winds Press.

Fat and cholesterol intake

Risk of Heart

Disease

British physician Malcolm Kendrick used the same data available to Keys and discovered that by

choosing different countries, you can prove an inverse relationship.


Food companies rushed to create low-fat versions of all foods and market them as heart-healthy.

• Butter was replaced with margarine which is high in trans fat.

• Vegetable oils were aggressively promoted as a healthy alternative to saturated fat. Most vegetable oils are:

• Highly processed• Pro-inflammatory• Easily damaged when reheated repeatedly.

The Low-Fat Phenomenon


At 12 months

Low-carbohydrate diet:42% calories from fat

Low-fat diet:30.8% calories from fat


• Follow a Mediterranean-style diet

• Limit total fat to 20-35% of total calories

U.S. Federal Guidelines Heart Health Recommendation:


39.239.4

39

41.241.5

37

34

35

36

37

38

39

40

41

42

MeDiet + EVOO MedDiet + Nuts Control Diet

Intake of Energy

Baseline End of Trial

Estruch, et al.


Primary End Point (Acute Myocardial Infarction, Stroke, or Death from Cardiovascular Causes)


0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Consumers(n=39)

Students(n=40)

Faculty (n=17)

Dietary Fat as a MajorContributor of HeartDisease

2015 Heart Disease Risk Factors Perceptions-Total Dietary Fat


• Consumer interest in fat will slowly decrease over the next 5-10 years

• Fat is not harmful in long-term diet planning.

• Flavor from fat is back in style

• No more fat replacements.

• Cream sauces are back with whole milk and full-fat cream base.

• Foie gras is not forgotten.

• Whole fatty foods, like nuts, avocado, coconut, and butter, are in.

• Cheese is no longer a guilty-pleasure

2015 Dietary Guidelines Expert Panel Chpt 6

1. Reduce Total Dietary Fat – Conclusions


• We are way past the bubble on low fat diets, Mediterranean is in

• But after 50yrs of teaching “fat is bad”, it will die slowly

• The types of fat will be more important for the years to come

• Specifically• Palm oil for frying, Europe has already switched

• Olive, coconut and canola for cooking,

• Food prep with high fat plant foods is in, avocados, nuts, coconut

• Food prep with high saturated fat butter and beef, not evil, but limited

My Predictions on Fat


Wheat Woes


• Protein found in wheat, barley and rye

• A natural ingredient in foods

• Gluten gives breads and baked goods their light and airy texture

• Gluten is found in most cereals, breads, pastas and baked goods

• Traces can also be found in salad dressings, sauces, seasonings, canned foods, and even alcohol.

What is Gluten?


Normal, undamaged

villi

Damaged villi from

untreated celiac disease

Damaged Villi under the microscope


% US Population with Celiac Disease

• It is estimated that 83% of Americans who have celiac disease are undiagnosed or misdiagnosed with other conditions.

% US Population with Gluten Sensitivity/intolerance

• No lab or histological tests can diagnose gluten intolerance

1% 4-12%

Celiac disease and gluten sensitivity statistics


Jimmy Kimmel asks gluten free dieters what gluten is [Audio file]. (n.d.). Retrieved from https://www.youtube.com/watch?v=bMPFmIqCrUQ

https://www.youtube.com/watch?v=AdJFE1sp4Fw

Pedestrian Question - What is Gluten.3gp

https://www.youtube.com/watch?v=AdJFE1sp4Fw


How gluten sensitivity differs from celiac disease


Illness Description Treatment

Celiac Disease • autoimmune disorder• damage to villi in the

small intestine

Gluten-free diet

Gluten Sensitivity • An allergy to gluten• does not have the

intestinal damage as celiac.

Gluten-free diet

Gluten Intolerance • some of the common symptoms of celiac disease

• do not test positive for celiac disease or for a wheat allergy.

Gluten-free diet

Gluten illnesses


Complaints At CD diagnosis 6 months after diagnosis following GF diet

Anemia 36% (15 of 42) 7% (3 of 42)

Diarrhea 36% (15 of 42) 7% (3 of 42)

GERD-like symptoms 28% (12 of 42) 14% (6 of 42)

Abdominal Pain 28% (12 of 42) 28% (12 of 42)

Constipation 28% (12 of 42) 14% (6 of 42)

Osteoporosis 28% (12 of 42) 14% (6 of 42)

Weight loss 21% (9 of 42) 7% (3 of 42)

Hypertransaminasemia 7% (3 of 42) 0% (0 of 42)

Importance of Gluten Free Diet & Celiac Disease


• A Gluten Free diet is a necessary diet for those who have Celiac Disease, Gluten Intolerance, and Sensitivity.

• The Gluten Free diet has also become a popular diet for consumers in recent years

• Weight loss

• Healthy diet

cWhy is a Gluten-Free diet Necessary?

© 2017 School Nutrition Association. All rights reserved.33

William Davis, Author of Wheat Belly, says that “Removing products made with modern wheat yields astounding and often unexpected benefits in health and weight loss.”

While it is possible to eat a wheat-free diet and still consume the appropriate nutrients, without substituting wheat with nutrient dense flours, it is easy to become deficient in certain nutrients such as B vitamins, calcium, and vitamin D.

Wheat Belly


“Carbs are destroying your brain. And not

just unhealthy carbs, but even healthy

ones like whole grains can cause

dementia, ADHD, anxiety, chronic

headaches, depression, and much more.”

~Dr. David Perlmutter

The Academy of Nutrition and Dietetics

suggests that while decreasing the amount

of carbohydrates in the average person’s

diet is mostly beneficial, Dr. Perlmutter’s

diet is hard and expensive to follow for the

average person because of the restrictions and the supplements he recommends.

Grain Brain


Types of Gluten Free Foods


1. Rice Flour

2. Potato Starch

3. Corn Flour

4. White Rice Flour

5. Sugar

6. Tapioca Starch

7. Brown Rice Flour

8. Corn Starch

9. Pea starch

10. salt

37

Top 10 ingredients in Gluten Free Foods


11

6

4.4

00.11

1.10.33 00 0 0 00 0 0 0

0

2

4

6

8

10

12

Protein (g) Fiber (g) Iron (mg) Vitamin E (mg)

Sorghum Flour Tapioca Starch Potato Starch Rice Starch

ndb.nal.usda.gov/ndb, bobsredmill.com/tapioca-flou.html

1 cup

Gluten Free Starches


0

50

100

150

200

250

300

350

400

Calcium (mg) Magnesium(mg)

Phosphorus(mg)

Potassium(mg)

Sorghum Flour

Tapioca Starch

Potato Starch

Rice Starch

1 cupndb.nal.usda.gov/ndb; bobsredmill.com/tapioca-flou.html, http://slism.com/calorie/102034/

Gluten Free Starches, Minerals


• Coco Cocoa Nut Torte• Ingredients:

• 1 c. sorghum meal/flour

• ½ c. unsweetened coconut flakes, chopped coarsely in food processor

• ½ c. cocoa powder

• 1 tsp baking soda

• ¼ tsp salt

• 1 cup raisins (½ golden, ½ natural)

• ¾ cup pitted dates

• ¾ c. hot water

• 3 eggs

• 2 T coconut oil

• 2 tsp vanilla

Recipes…

40

(8 servings)

145 calories per slice of cake with sugar

82 calories per slice of cake with raisin puree

63 calories per slice saved!


Coco Coconut Torte


0

50

100

150

200

250

300

Calcium Magnesium Potassium

GF Wafers

GF Torte

Wafer vs. Torte


0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

1.8

2

Zinc Iron Vit B1 Vit B2 Vit B6

GF Wafer

GF Torte

Wafer vs. Torte


Gluten-free Raisin Newtons

100% whole grain pastry

100% fruit-sweetened filling

Developed by Chef Craig Ponsford

Whole Grain & Gluten-Free Artisan Baking


• Ingredients:• 12 c. Raisin Paste• 8 1/3 c. Oat Flour• 1 ¾ c. Powdered Sugar• 2 ¾ c. Butter• 2 ½ Tbs. Vanilla Extract• 5 Tbs. Egg Yolks• 1 1/8 Tbs. Salt

Raisin Newtons

45


• The science behind it is true

• Gluten Free is here to stay

• But the steep raise has peaked

• A lot of the past increase was hype

• Consumers are behind the science so still some growth

• Bottom line:• Gluten free is here to stay but will be less

important.

Gluten Free Predictions


Uh-oh GMOs!


•What are GMOs?

•Environmental Effects

•Health Effects

Outline


Noun

1. A GMO is an organism whose genome has been altered by the techniques of genetic engineering so that its DNA contains one or more genes not normally found there

Dictionary. com

What are GMOs?


1. Testing that has been done shows the genetic material is safe.

2. The herbicide glyphosate is a concern

Are GMOs safe?


05

1015202530354045

Max Residue Levels of Glyphosate (ppm)

http://www.ecfr.gov/cgi-bin/text-idx?SID=49d130f0573ba893306ab8a0ecc65df0&mc=true&node=se40.24.180_1364&rgn=div8

MRL is 400ppm Glyphosate for animal feed

USA: Glyphosate Maximum Residue Levels in Food


0

5

10

15

20

25

30

35

40

45

Sweet Potatoes Carrots Oilseed (sesame,flax, soybean)

Allowable Glyphosate Contamination, ppm

Before 2013

After 2013

http://www.regulations.gov/#!documentDetail;D=EPA-HQ-OPP-2012-0132-0012

EPA Regulations Increased Glyphosate Levels in Certain Foods


Why are acceptable residue increasing by so much?


• The rise in tolerance levels for glyphosate residue came as a result of a petition prepared by Monsanto in early 2012. While FDA did not perform independent tests on whether higher residue levels of glyphosate were dangerous to humans or the environment, it relied on tests and data provided by Monsanto.

http://www.commdiginews.com/health-science/are-epa-approved-levels-of-glyphosate-residue-in-our-foods-too-high-13855/#MJRBC4kPTyAWhEeu.99

Why Were Acceptable Levels Increased?

http://www.regulations.gov/#!docketDetail;D=EPA-HQ-OPP-2012-0132


The most recent document on glyphosate reregistration eligibility decision facts by EPA is from 1993

Health Effects


• 0.5 ppm –endocrine disruption on androgen receptor

• 2 ppm: inhibited transcriptional activities on both estrogen receptors on liver cells

• 5ppm: DNA damage

• 10 ppm: disrupted aromatase transcription and activity can causes some cell death

Effects on Human Liver Cells


International Agency for Research on Cancer (IARC) Rating of Glyphosate


64 Countries Require GMO Labeling


GMO legislation

Vermont Labeling Law

• Signed July 1, 2016

• In effect Dec 2016

US GMO Labeling Law

• Signed July 29, 2016

• 2 years to develop specific rules

GMO Legislation


“GMOs are not unsafe or safe, rather the scarcity and contradictory nature of the scientific evidence published to date prevent conclusive claims of safety or lack of safety, of GMOs.”

Conclusions


Thank You!

Current Issues: Fats in Vogue, Wheat Woes, Uh Oh GMOs · 2017-01-23 · Gluten-free diet Gluten...

Documents

Transcript of Current Issues: Fats in Vogue, Wheat Woes, Uh Oh GMOs · 2017-01-23 · Gluten-free diet Gluten...