Posts dated: May2011

On May 26, the USDA announced that it will be releasing a new “food icon” to replace the foodless and useless 2005 MyPyramid:

The USDA’s press announcement explained:

The 2010 White House Child Obesity Task Force called for simple, actionable advice to equip consumers with information to help them make healthy food choices. As a result, USDA will be introducing the new food icon to replace the MyPyramid image as the government’s primary food group symbol. It will be an easy-to-understand visual cue to help consumers adopt healthy eating habits consistent with the 2010 Dietary Guidelines for Americans.

What will the new icon look like?  The USDA isn’t saying, but William Neuman of the New York Times did some sleuthing.  According to his account:

The circular plate, which will be unveiled Thursday, is meant to give consumers a fast, easily grasped reminder of the basics of a healthy diet. It consists of four colored sections, for fruits, vegetables, grains and protein, according to several people who have been briefed on the change. Beside the plate is a smaller circle for dairy, suggesting a glass of low-fat milk or perhaps a yogurt cup.

And WebMD scored an interview with Robert C. Post, PhD, deputy director of the USDA Center for Nutrition Policy and Promotion, who gave additional hints:

“There will be a ‘how-to’ that will resonate with individuals. That is the behavioral part that is needed. We need to transcend information — ‘here’s what the science says’ — and give people the tools and the opportunities to take action.”

He referred to six how-to messages to guide healthy eating that were released with the 2010 Dietary Guidelines, and which I enthusiastically posted when the Guidelines were released (I was disappointed that they weren’t actually part of the Guidelines):

Balancing Calories

• Enjoy your food, but eat less.

• Avoid oversized portions.

Foods to Increase

• Make half your plate fruits and vegetables.

• Switch to fat-free or low-fat (1%) milk.

Foods to Reduce

• Compare sodium in foods like soup, bread, and frozen meals—and choose the foods with lower numbers.

• Drink water instead of sugary drinks.

A bit of history:

From 1958 until 1979, the USDA’s food guide was sort of a rectangle illustrating four food groups: Dairy, meat, fruits and vegetables, breads and cereals.  In 1979, USDA introduced a highly controversial design with food groups stacked on top of each other, with the plant-food groups at the top and the animal-food groups underneath (the producers of these foods did not like that).

Beginning in 1980, the USDA conducted an extensive research project to develop a new design—the pyramid—which it released in 1991 and withdrew immediately under pressure from meat producers.

In 1992, after a year of extraordinary controversy (recounted in my book Food Politics), the USDA released its highly controversial Food Guide Pyramid.

Why was it controversial?  The food industry objected that the Pyramid make it look as if you were supposed to eat more foods from the bottom of the pyramid than the top (which, of course, was its point).

Nutritionists objected that it encouraged eating too many servings of grains and, therefore, encouraged obesity.

In 2005, the USDA replaced it with the unobjectionable MyPyramid.  The food industry liked this one because it did not indicate hierarchies in food choices.  Most nutritionists that I know hardly knew what to do with it.  It required going online and playing with a website, and was unteachable in clinic settings.

I thought the 1992 pyramid had a lot going for it, particularly the idea that it’s better to eat some foods than others.  But MyPyramid was a travesty–hopelessly complicated, impossible to teach, and requiring the use of a computer.

Given this situation, the new image is highly likely to be an improvement.  If the new icon keeps the hierarchy, conveys concepts easily, and does not require online access, I will consider it a great step forward.

Fingers crossed.

Details about the release:

The announcement will be Thursday, June 2, 10:30 a.m. EDT. It will be live-streamed at www.usda.gov/live.   All information will be posted at www.cnpp.usda.gov.

I’ll be there.  Stay tuned.

Utne reader has just announced the most interesting contest: redesign the food label.

The contest is sponsored by Good magazine and the UC Berkeley Graduate School of Journalism’s News21 program.  It is called the Rethink the Food Label project.

Anyone can enter.  Just think of some way that would make the label more useful.

The FDA is currently working on doing just that, and for good reason.  The label is so hard to use that the FDA devotes a lengthy website to explaining how to understand and use it.

This too is understandable.  The Nutrition Facts label is the result of regulations in response to the Nutrition Labeling and Education Act of 1990.  When the FDA started writing regulations to implement the Act, it tested consumer understanding of a bunch of potential designs.

The result?  Nobody understood any of them.  The FDA, under pressure to complete the regulations by the congressional deadline, chose the option that was least poorly understood–the best of a bad lot.

Surely someone will come up with something better than this?  The deadline for submission: July 1. One of the judges is Michael Pollan. Give it a try!

Yesterday’s New York Times displayed a full-page advertisement for Gerber baby food (owned by Nestlé, no relation):

Gerber is taking more than baby steps to reduce the risk of certain allergies

.…The FDA concludes that current scientific evidence is appropriate for consideration of a claim regarding the relationship between the consumption of 100% whey-protein partially hydrolyzed infant formula and reduced risk of atopic dermatitis.

….We’re proud to say that Gerber Good Start is the first and only formula brand made from 100% whey-protein partially hydrolyzed.  In contrast, most other routine milk-based formulas are made with intact cow’s milk protein.

Translation: Some infants are allergic to the proteins (whey) in cow’s milk.  Treating the proteins so they are split apart into smaller fragments (partial hydrolysis) apparently destroys some of their ability to elicit allergic immune reactions in the skin.

But here’s where the ad gets totally weird:

The FDA has concluded that the relationship between 100% whey-protein partially hydrolyzed infant formulas and the reduced risk of atopic dermatitis is uncertain, because there is little scientific evidence for the relationship.  Partially hydrolyzed formulas should not be fed to infants who are allergic to milk or to infants with existing milk allergy symptoms.

Huh?

Blame Congress for this one.  It insists that the FDA allow “qualified” health claims” for which scientific evidence is uncertain.

If you want to know why the FDA can’t seem to get anything done, take a look at what it’s staff had to do to respond to the Gerber petition.  Graduate students take note: this is an exhaustive review of scientific studies on the relationship between hydrolyzed whey protein and infant skin allergies.

Here is the FDA’s conclusion, written in FDA-speak, about Gerber’s petition for a health claim:

In light of the above considerations, FDA intends to consider the exercise of its enforcement discretion for the following qualified health claims (my emphasis):

1. “Very little scientific evidence suggests that, for healthy infants who are not exclusively breastfed and who have a family history of allergy, feeding a 100% Whey-Protein Partially Hydrolyzed infant formula from birth up to 4 months of age instead of a formula containing intact cow’s milk proteins may reduce the risk of developing atopic dermatitis throughout the 1st year of life and up to 3 years of age.”

2. “Little scientific evidence suggests that, for healthy infants who are not exclusively breastfed and who have a family history of allergy, feeding a 100% Whey-Protein Partially Hydrolyzed infant formula from birth up to 4 months of age instead of a formula containing intact cow’s milk proteins may reduce the risk of developing atopic dermatitis throughout the 1st year of life.”

3. “For healthy infants who are not exclusively breastfed and who have a family history of allergy, feeding a 100% Whey-Protein Partially Hydrolyzed infant formula from birth up to 4 months of age instead of a formula containing intact cow’s milk proteins may reduce the risk of developing atopic dermatitis throughout the 1st year of life and up to 3 years of age. FDA has concluded that the relationship between 100% Whey-Protein Partially Hydrolyzed infant formulas and the reduced risk of atopic dermatitis is uncertain, because there is very little scientific evidence for the relationship.”

4. “For healthy infants who are not exclusively breastfed and who have a family history of allergy, feeding a 100% Whey-Protein Partially Hydrolyzed infant formula from birth up to 4 months of age instead of a formula containing intact cow’s milk proteins may reduce the risk of developing atopic dermatitis throughout the 1st year of life. FDA has concluded that the relationship between 100% Whey-Protein Partially Hydrolyzed infant formulas and the reduced risk of atopic dermatitis is uncertain, because there is little scientific evidence for the relationship.”

Why would Gerber’s place a hugely expensive full-page ad in national newspapers to celebrate a decision like this?  Because it knows that any health claim, no matter how poorly substantiated by science, gives it a competitive advantage.

This is reason enough to promote breastfeeding.

The L.A. Times has one of the better stories I’ve seen lately about genetically modified (GM) foods.  I don’t usually write much about this topic because there is so little new to say about it.

I’ve been writing about GM foods for 20 years now and I’d call it a stalemate.  The industry says:

• GM foods are absolutely necessary to feed the world.
• Farmers love them.
• They are harmless.

Farmers do like using them because they do not have to do as many pesticide applications or worry as much about weeds.

But the first and third points are highly debatable, as the article discusses.

I worry most about two aspects of GM foods:

• They encourage corporate control of the food supply and monoculture (never good ideas)
• They do not give consumers choices because they aren’t labeled.

The LA Times illustrates both points in one terrific graphic:

The states are starting to act, but this is really the FDA’s issue.  It’s time to get the FDA to reverse its 1994 decision not to label GM foods.

In April, the FDA released proposed rules for listing calories on menu labels (see previous post).  One surprising omission was an exemption for alcoholic beverages.  The surprise was that FDA had included alcoholic beverages in earlier versions.

The FDA’s reason for omitting alcohol is that these drinks are regulated by the Treasury Department, which proposed rules for calories on the labels of such drinks.  Yes it did, but that was at least four years ago and Treasury has done nothing since.  And Treasury has never said a word about menu boards.

Jurisdiction cannot be the real reason.  FDA does not regulate meat and poultry (USDA does) but its proposed regulations cover those foods.

If you think the FDA should require restaurants to display calories for alcoholic beverages, now is the time to say so.

I think consumers’ right to know is a sufficient reason for demanding calorie labeling on alcoholic beverages, but if you want more, the Marin Institute  lists useful talking points.

• Alcoholic beverages contain calories and few nutrients.
• It is difficult for drinkers to calculate the number of calories contained in a specific alcoholic beverage on their own.
• Congress did not explicitly exclude alcoholic beverages from food labeling requirements.
• The FDA has jurisdiction over the regulation of alcoholic beverages for health purposes.
• The TTB [Treasury Department agency] continually fails to act regarding the labeling of alcoholic beverages.
• Exempting small alcohol producers can remove burden of obtaining nutritional information.

If you are convinced by these arguments, or have others of your own, be sure to share them with FDA.  Do it right away.  The deadline is July 5.

On May 24, an administrative law judge will deal with the matter of the Federal Trade Commission’s (FTC) complaints that health claims made for POM Wonderful pomegranate juice are unsubstantiated by science.

To review:  last September, the FTC complained that the company was advertising its juice with unsubstantiated claims like these:

• Clinical studies prove that POM Juice and POMx prevent, reduce the risk of, and treat heart disease, including by decreasing arterial plaque, lowering blood pressure, and improving blood flow to the heart;
• Clinical studies prove that POM Juice and POMx prevent, reduce the risk of, and treat prostate cancer, including by prolonging prostate-specific antigen doubling time;
• Clinical studies prove that POM Juice prevents, reduces the risk of, and treats, erectile dysfunction.

The FTC argues that these claims are false because POM Wonderful’s studies do not prove what the company claims.  The FTC particularly takes exceptions to the company’s advertisements:

• Washington Post Advertisement
• Banner Advertisement
• Fitness magazine Advertisement

If you want to follow the legalities, the FTC provides a handy summary.

According to FoodNavigator.com, this company must be supporting armies of lawyers:

POM is currently embroiled in a complex web of litigation, having itself launched legal action against the FTC alleging it had exceeded its statutory authority by establishing a two-clinical trial standard to back claims.

It has also filed actions against Coca-Cola Minute Maid, PepsiCo Tropicana and Ocean Spray alleging misleading claims about the contents of their pomegranate-containing juice products.

Separately, POM is itself accused of misleading consumers in a class action lodged in a Florida state court.

Leaving this particular company’s legal strategies aside, at issue is whether food health claims need to be backed up by science.   POM says it has the science.   The FTC says it doesn’t.   I will have more to say about that issue in subsequent posts.

In the meantime, it will be interesting to see what happens at the hearing.  Stay tuned.

Michael Taylor, FDA’s associate commissioner for foods, gave a major speech yesterday at the George Washington University School of Public Health.

In it, he talked about the origin and effectiveness of HACCP (Hazard Analysis and Critical Control Point) controls for preventing food safety problems.  HACCP, he explained, works just like other aspects of public health practice.  It requires:

• understanding the specific food safety hazards that could affect a particular food production operation,

• devising and implementing scientifically validated controls to minimize the hazards,

• monitoring the implementation of preventive controls to verify effectiveness, and

• making corrections and adjustments as needed, based on experience.

He then went on to say how FDA plans to put the Food Safety Modernization Act into action:

We are well on our way to developing a proposed produce safety rule that addresses areas such as employee hygiene, water quality, soil amendments, and animals in the growing area, as FSMA mandates.

In food facilities, such as processing and packaging plants, we will be proposing rules that are grounded in the widely embraced principles of preventive process control for food safety, similar to HACCP.

The law requires each facility to… (1) evaluate the hazards that could affect food safety, (2) specify what preventive steps, or controls, to put in place to minimize or prevent these hazards, (3) specify how the facility will monitor these controls to ensure they are working, (4) maintain routine records of monitoring, and (5) specify what actions the facility will take to correct problems that arise.

For example, in a facility that produces peanut butter, factors such as  ingredient safety, sanitation, and cross contamination would have to be considered. After the outbreak of Salmonella typhimurium in peanut butter in 2008 and 2009, which caused 714 cases of illness, the company had to reevaluate the hazards in its facilities so this wouldn’t happen again.

Such review and correction – and a sharp focus on specific hazards – will become the norm under a system of preventive controls.

Taylor outlined FDA’s vision for preventive controls from farm to table.  Now, if Congress will just give it the resources to do all this, we might actually have a food safety system that functions.

A reader, Jeff Harpell, comments on my scheduled talk in Barcelona:

I lived in Barcelona last year and the year before….While they are becoming more influenced by American fast food, having both parents work, and buying more from one stop food markets, the lifestyle, social support systems, i.e., healthcare and eating habits still are very different from the USA

….I suspect that the Catalonians are concerned about their citizens’ heading down a path of bad eating habits and how to prevent them. Any thoughts to share?

Three first impressions:

1.  The tourist bureau on La Rambla gives out a free city map courtesy of McDonald’s.  The map helpfully identifies the location of all of the McDonald’s outlets in Barcelona, and its such a relief to know that you don’t have to go far to find one.  I counted at least 10.

2.  The Carrefour supermarket has a meat section unlike any supermarket meat section in the United States. Those unwrapped hams are not cheap (yes, that’s 79 Euros, nearly $140, but it’s a big ham).  Leaving the ham attached to the hoof is an interesting touch.  I can only imagine what the New York City health inspectors might say about them.

3.  The Boqueria open-air food market has the most beautiful cut fruit for sale—something like this would make getting those daily fruit servings a real treat.

More to come!