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My latest Viewpoint, “Corporate funding of food and nutrition research: science or marketing,” was published yesterday in JAMA Internal Medicine 2016;176 (1):13-14.  doi:10.1001/jamainternmed.2015.6667.

While we are endlessly waiting for the release of the 2015 Dietary Guidelines, Tamar Haspel and I thought we would jump the gun and write up for the Washington Post what we think most makes sense: How to eat more healthfully, in 6 easy steps.

Here are our Rogue Dietary Guidelines:

Go through the fine print of the omnibus spending bill just passed by Congress, and you’ll see that the 2015 Dietary Guidelines, scheduled for release in — you guessed it — 2015, have been pushed out to 2016. You wouldn’t think that the government’s efforts, every five years, to help Americans eat more healthfully would turn into a political football. But when its appointed scientists reviewed the literature on meat and health, for example, they did something quite radical. They said what they meant with no equivocations: Americans should eat less meat.

As if that were not radical enough — previous committees had pussyfooted with such euphemisms as “choose lean meats to reduce saturated fat” — this committee insisted on an additional reason beyond health: environmental considerations.

The result? Uproar.

Arguments like the ones over the Dietary Guidelines, fueled by lobbyists, politicians and agenda-driven groups, make diet advice seem maddeningly inconsistent, but the fundamentals haven’t changed much at all.

It’s time to take back the process, so we’re going rogue and issuing our own Dietary Guidelines, untainted by industry lobbying, unrestricted by partisan politics. Here, in six easy steps, is our advice for the new year: what we think dietary guidelines ought to say.

1. Eat more plants. You heard it from your grandmother. You heard it from Michael Pollan. Now you hear it from us: Eat your vegetables. Add fruits, beans and whole grains, and the wide-ranging plant category should make up most of your diet. Variety is the key. Plants offer us such an astonishing range of roots, stems, leaves, flowers, buds and seeds that there is bound to be something even the most jaded vegetable skeptic can love.
   Vegetables, fruits, beans and whole grains: Plants should make up most of our diet. (J. Scott Applewhite/Associated Press)
2. Don’t eat more calories than you need. Although on any given day it’s hard to tell whether you’re doing that, over the long term, your scale is a sure-fire indicator. If the pounds are going up, eat less.

Let’s pause here for the good news. If you follow our first two guidelines, you can stop worrying. Everything else is fine-tuning, and you have plenty of leeway.

3. Eat less junk. “And what’s junk?” we hear you asking. We have faith that you know exactly what junk is. It’s foods with lots of calories, plenty of sugar and salt, and not nearly enough nutritional value. It’s soda and sugary drinks. It’s highly processed, packaged foods designed to be irresistible. It’s fast food. You know it when you see it. When you do, don’t eat too much of it.
4. Eat a variety of foods you enjoy. There is research on the health implications of just about any food you can think of. Some — such as fish — may be good for you. You should eat others — such as meat and refined grains — in smaller amounts. The evidence for most foods is so inconsistent that you should never force yourself to eat them if you don’t want to, or deny yourself if you do. If you love junk foods, you get to eat them, too (in moderation, of course). You have bought yourself that wiggle room by making sure the bulk of your diet is plants and by not eating more than you need.

This is an appropriate place to talk about a phrase that has been thrown around a lot in the Dietary Guidelines brouhaha: “science-based.”

As a journalist (Tamar) and a scientist (Marion), we’re very much in favor of science. But in this situation, the food industry’s frequent calls for “science-based” guidelines really mean, “We don’t like what you said.”

Arriving at truths about human nutrition isn’t easy. We can’t keep research subjects captive and feed them controlled diets for the decades it takes many health problems to play out. Nor can we feed them something until it kills them. We have to rely on animal research, short-term trials and population data, all of which have serious limitations and require interpretation — and intelligent people can come to quite different opinions about what those studies mean.

Which is why “eat some if you like it” isn’t a wishy-washy cop-out. It acknowledges science’s limitations. We do know that plants are good, and we do know that junk foods aren’t, but in between is an awful lot of uncertainty. So, eat more plants, eat less junk, and eat that in-between stuff moderately. That is exactly the advice science demands.

What we eat and how we eat go hand in hand. We’ve all been there, sitting in front of a screen and finding that, all of a sudden, that bag, box or sleeve of something crunchy and tasty is all gone. We’re so focused on what to eat that how to eat gets short shrift. So:

5. Find the joy in food. Eat mindfully and convivially. One of life’s great gifts is the need to eat, so don’t squander it with mindless, joyless consumption. Try to find pleasure in every meal, and share it with friends, relatives, even strangers.

6. Learn to cook. The better you cook, the better you eat. There are days when cooking feels like a chore, but there are also days when you find profound satisfaction in feeding wholesome homemade food to people you love. And foods you make at home are worlds apart from foods that manufacturers make in factories. No home kitchen ever turned out a Lunchable.

If you go out in the world armed only with these guidelines, you’ll do great. Sure, there’s much more to know, if you want to know it. We’ve forged careers writing about food and nutrition, and either one of us could talk micronutrients until your eyes glaze over. But these few basics are all you need to make good food decisions. Choose foods you like, cook them and enjoy them.

It really is that simple.

Haspel is the James Beard award-winning writer of Unearthed, a Washington Post column devoted to finding out what’s actually true about food.

Nestle is professor of nutrition, food studies and public health at New York University and is the author, most recently, of “Soda Politics: Taking on Big Soda (and Winning).”

May your new year be filled with beautiful food, beautifully presented, nutritious, and always delicious.  Happy new year!

“Cubes,” by  Lernert & Sander.

See BonAppetit.com for explanation and identification.

The anthropologist Sidney Mintz has died at the age of 93.  It feels way too soon.

I first heard of him in 1985 when I read a review of Sweetness and Power: The Place of Sugar in Modern History.  I immediately ordered a copy, which he signed it for me much later.

Sweetness and Power used sugar as an entry point into a critical analysis of social institutions, in this case slavery, race, class, and global capitalism.  As he explained, the book continues to be relevant to those concerns as well as to today’s obsession with sugar consumption.

Studying a single food or commodity such as sugar may seem like an incongruous project for an anthropologist who claims to work mostly with living people. Still, it is a rich subject for someone interested in the history and character of the modern world, for its importance and popularity rose together with tea, colonial slavery, and the machine era…How do we get from one child’s sweet tooth to the history of slavery, of war, and of corporate lobbying in the Congress?…These are the kinds of questions that have arisen in recent years. Alongside them are the shacks of the cane cutters, scattered in so many of the earth’s tropical corners, which deserve at least equal attention from anthropologists.

When my colleagues and I started Food Studies programs at NYU, we considered Sweetness and Power to be the seminal work in the field.  So did everyone else.  We polled academics working on food issues about what should be included in a Food Studies “canon”—a list of books that every student ought to master.  Only one book appeared on everyone’s list: Sweetness and Power.

I adored Sid.  Whenever I ran into him at meetings, we talked about how much fun it would be to teach together.  In 2004, we did—in Puerto Rico: The Bitter and the Sweet: Puerto Rico, Sugar, and Caribbean History.  Sid was 82 at the time.

He had done his anthropology field work in Puerto Rico half a century earlier and published this research as Worker in the Cane: A Puerto Rican Life History.  He was still in touch with the children and grandchildren of the cane cutter observed in that book, and he visited with them while we were there.  The University of Puerto Rico honored him.  In Puerto Rico and throughout the Caribbean, he is a national hero.

In 2007, I gave  the Sidney Mintz lecture at Johns Hopkins (here’s my title slide).

I loved visiting with him and his wife Jackie whenever I could.  They were in New York for a speaking engagement early in 2009 and my partner, Mal Nesheim, and I had arranged to take them to dinner at Blue Hill.  What an evening that was.  We had to talk our way through vast crowds and a police barricade around the restaurant.  The newly elected Obamas, it seems, had picked Blue Hill for a date night in New York.  We were seated at the next table (but not introduced).

Whenever I talked to Sid, he told me about his speaking invitations all over the world, his new book projects, and his increasing collection of honors. Here’s Sid in action at NYU in 2012.

I know I’m not the only one who treasured knowing him and will miss him.  But this feels like such a huge loss.

Obituaries

The New York Times

History News Network

Johns Hopkins

I’m fascinated by reports of Chipotle’s ongoing problems with foodborne illness.

• The main interest of the press in these episodes is their effect on Chipotle’s stock prices.
• The outbreaks have been linked to a bunch of different pathogens: E. coli O157:H7, E. coli STEC O26, Salmonella, norovirus, and, possibly, hepatitis A.  This means they are due to different causes at different outlets.
• The food, foods, or individuals responsible for these outbreaks are uncertain, making them hard to know how to prevent.
• Hence: conspiracy theories.

The outbreaks

The most recent CDC report (December 21) counts 53 cases of E. coli 026 from 9 states, with 20 hospitalizations.

The FDA reports (December 22) that there are 5 more recent cases of illness caused by a different type of E. coli 026 among people eating at Chipotle.

Food Safety News summarizes the previous Chipotle outbreaks.

• Seattle: July 2015, 5 people sick from E. coli O157:H7, from unknown food source.
• Simi Valley, CA: August 2015, more than 230 sick from norovirus (most likely from an ill worker).
• Minnesota: August and September 2015, 64 people sick from Salmonella Newport (tomatoes?).
• Boston: December 2015, at least 136 people sick from norovirus.

The consequences

• Nearly 500 people have become ill after eating in a Chipotle since July this year.
• Stock prices are down 30 percent from a high of $757.77 in August.

The conspiracy theory

The title says it all: “ANALYSIS: Chipotle is a victim of corporate sabotage… biotech industry food terrorists are planting e.coli in retaliation for restaurant’s anti-GMO menu.”

I don’t think so.

You don’t need conspiracy theories to explain poorly designed and executed food safety procedures.

What is to be done?

The New York Times attributes the inability to identify the food source to Chipotle’s record-keeping:

One of the challenges here has been that we have been able to identify the restaurants where people ate, but because of the way Chipotle does its record-keeping, we have been unable to figure out what food is in common across all those restaurants,” said Dr. Ian Williams, chief of the outbreak response and prevention branch of the C.D.C.

That, at least, should be an easy fix.

For the rest, Chipotle has initiated a new food safety program, and has recruited a leading food safety expert, Mansour Samadpour, to set it up.  I met Samadpour at Earthbound Farms when he was helping that company prevent further problems after the spinach outbreak of 2006.  He knows what he his doing.

Chipotle needs to follow his advice—in letter and in spirit.

Food safety lawyer Bill Marler advises Chipotle to follow a 12-step program to create an effective culture of food safety from top down and bottom up within the company.  For example, he advises the company’s CEO, Steve Ells to say:

• It is time to have a culture of food safety added to the “integrity” of the food. I have now learned that bacteria and viruses do not care a whit if my food’s ingredients are organic, sustainable, non-GMO and humanely raised.
• I am going to hire a vice-president of Food Safety. That person will report directly to me and to the Board of Directors. Like Dave Theno being brought in to address the Jack-in-the-Box crisis of 1993, this person will have the resources and access to decision makers to create a culture of food safety from the top down.
• The company’s new mantra – “Safe Food with Integrity” – will be completely transparent and shared with all – including our competitors.

Will Ells take his advice?  I hope so.

Tim Lang and Michael Heasman. Food Wars:The Global Battle for Mouths, Minds and Markets.  Second Edition.  Taylor & Francis, 2015

I did a blurb for this as well as for its first edition.

What’s so terrific about this book is its basis in theory applied to real-world, cross-cutting food issues involving government, business, and civil society.  The authors emphasize the need for all of us to advocate for healthier and more sustainable food systems, for food peace rather than food wars, and to do so now.

The FDA is extending the comment period for the meaning of “natural” on food labels until May 10, 2016.  This, it says, is

In direct response to requests from the public…Due to the complexity of this issue, the FDA is committed to providing the public with more time to submit comments. The FDA will thoroughly review all public comments and information submitted before determining its next steps.

The “complexity of this issue?”  Isn’t it obvious what “natural” means when applied to food—minimally processed with no junk added?

Not a chance.  “Natural” is too valuable a marketing term to forbid its use on highly processed foods.  To wit:

Here, as the agency explains, is what complicates the meaning of “natural”:

The FDA is taking this action in part because it received three Citizen Petitions asking that the agency define the term “natural” for use in food labeling and one Citizen Petition asking that the agency prohibit the term “natural” on food labels.  We also note that some Federal courts, as a result of litigation between private parties, have requested administrative determinations from the FDA regarding whether food products containing ingredients produced using genetic engineering or foods containing high fructose corn syrup may be labeled as “natural.”

Are foods containing genetically modified ingredients or HFCS “natural?”

The FDA says

It has long “considered the term “natural” to mean that nothing artificial or synthetic  (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in that food.

However, this policy was not intended to address food production methods, such as the use of pesticides, nor did it explicitly address food processing or manufacturing methods, such as thermal technologies, pasteurization, or irradiation. The FDA also did not consider whether the term “natural” should describe any nutritional or other health benefit.

Specifically, the FDA asks for information and public comment on questions such as:

• Whether it is appropriate to define the term “natural,”
• If so, how the agency should define “natural,” and
• How the agency should determine appropriate use of the term on food labels.

If you want to weigh in on this, you now have until May 10 to do so.  Go to http://www.regulations.gov and type FDA-2014-N-1207 in the search box.

Here are the background documents:

• Federal Register Notice: Use of the Term “Natural” in the Labeling of Human Food Products; Request for Information and Comments; Extension of the Comment Period.
• “Natural” on Food Labeling

May your holidays be happy, healthy, and natural, of course.

Systematic Review of Pears and Health. Holly Reiland, BS Joanne Slavin, PhD, RD.  Nutrition Today November/December 2015 – Volume 50 – Issue 6 – p 301–305.  doi: 10.1097/NT.0000000000000112.  

• Conclusions: Animal studies with pears suggest that pears may regulate alcohol metabolism, protect against ulcers, and lower plasma lipids. Human feeding studies with pears have not been conducted. In epidemiological studies, pears are combined with all fresh fruits or with apples, because they are most similar in composition. The high content of dietary fiber in pears and their effects on gut health set pears apart from other fruit and deserves study.
• Funding: The authors received a grant from USA Pears in the past. The authors provided their own funding to allow this article to publish as Open Access.
• Comment: Pears are a great fruit but the marketing purpose of this study is evident from this press release from the Pear Bureau Northwest: “While the body of evidence connecting pear intake and health outcomes is still limited, USA Pears has been contributing to research efforts by commissioning independent studies to learn and affirm the heath attributes of pears. Visit www.usapears.org for additional pear research, nutrition resources and recipes.”

Whole Grain Intakes in the Diets Of Malaysian Children and Adolescents – Findings from the MyBreakfast Study.  Norimah AK , H. C. Koo, Hamid Jan JM, Mohd Nasir MT, S. Y. Tan, Mahendran Appukutty, Nurliyana AR, Frank Thielecke, Sinead Hopkins, M. K. Ong, C. Ning, E. S. Tee.  PLoS ONE 10(10): e0138247. doi:10.1371/journal.pone.0138247

• Conclusion: Whole grain is consumed by only a minority of Malaysian children and adolescents and even among consumers, intakes are well below recommendations. Efforts are needed to firstly understand the barriers to whole grain consumption among Malaysian children in order to design effective health promotion initiatives to promote an increase in whole grain consumption.
• Funding: The Nutrition Society of Malaysia received an unrestricted research grant from Cereal Partners Worldwide, Switzerland and Nestleé R&D Center, Singapore. This financial support was provided in the form of salaries for authors but the funders did not have any additional role in the study design, data collection and analysis or decision to publish. Frank Thielecke was an employee of Cereal Partners Worldwide at the time this study was conducted. He now works for Nestec SA. Sinead Hopkins is employed by Cereal Partners Worldwide (CPW), Switzerland and Moi Kim Ong and Celila Ning are employed by Nestleé R&D Center, Singapore….Nestlé and Cereal Partners Worldwide have a commercial interest in breakfast cereals.
• Comment: I learned about this study from a comment on Retraction Watch, which reported that PLoS One had filed a correction to the funding section.  The correction says that the salaries were for research assistants, not authors.

Walnuts Consumed by Healthy Adults Provide Less Available Energy than Predicted by the Atwater Factors.  David J Baer*, Sarah K Gebauer, and Janet A Novotny. J Nutrition First published November 18, 2015, doi: 10.3945/​jn.115.217372.

• Conclusion: Consistent with other tree nuts, Atwater factors overestimate the metabolizable energy value of walnuts. These results could help explain the observations that consumers of nuts do not gain excessive weight and could improve the accuracy of food labeling.
• Funding: This research was funded by the USDA and the California Walnut Commission… DJ Baer was funded by the USDA and the California Walnut Commission.

Cardiorespiratory Fitness, Body Fatness, and Submaximal Systolic Blood Pressure Among Young Adult Women.  Prasad Vivek Kumar, Drenowatz Clemens, Hand Gregory A., Lavie Carl J., Sui Xuemei, Demello Madison, and Blair Steven N.  Journal of Women’s Health, 2015 ahead of print. doi:10.1089/jwh.2015.5307.

• Conclusion: CRF, BF%, and BMI seem to have critical roles in determining SSBP with CRF and BF% being more potent at lower intensity exercise, whereas BMI was more strongly associated at higher intensity exercise.
• Funding for this project was provided through an unrestricted grant from The Coca-Cola Company. The sponsor played no role in the study design, data collection, analysis, and interpretation, or preparation and submission of this article. The authors thank the Energy Balance staff and study participants for their contributions. No competing financial interests exist. 
• Comment: This is one of the papers produced by participants in the now defunct Global Energy Balance Network formerly sponsored by Coca-Cola.

Does low-energy sweetener consumption affect energy intake and body weight? A systematic review, including metaanalyses, of the evidence from human and animal studies. PJ Rogers, PS Hogenkamp, C de Graaf , S Higgs , A Lluch , AR Ness , C Penfold , R Perry , P Putz , MR Yeomans and DJ Mela.  International Journal of Obesity advance online publication, 10 November 2015; doi:10.1038/ijo.2015.177

• Conclusion¨The preponderance of evidence from all human randomized controlled trials indicates that LES [low-energy sweeteners] do not increase EI [energy intake] or BW [body weight], whether compared with caloric or non-caloric (for example, water) control conditions. Overall, the balance of evidence indicates that use of LES in place of sugar, in children and adults, leads to reduced EI and BW, and possibly also when compared with water.
• Conflict: This work was conducted by an expert group of the European branch of the International Life Science Institute (ILSI Europe). The expert group received funding from the ILSI Europe Eating Behaviour and Energy Balance Task Force. Industry members of this task force are listed on the ILSI Europe website at www.ilsi.eu.
• Comment: ILSI is funded by food companies.