The Pan-American Health Organization (PAHO) has developed a Nutrient Profile Model, which it describes as “a tool to classify processed and ultra-processed food and drink products that are in excess of critical nutrients such as sugars, sodium, total fat, saturated fat and trans-fatty acids.”

To understand how it works, go to the website.  Watch the video.

Its purpose, as explained in the print publication is to help governments to identify unhealthy products and use public policies to discourage the consumption of those products.

The Expert Consultation Group described in this report was commissioned to develop a Nutrient Profile Model for the Pan American Health Organization – the PAHO NP Model – to be used as a tool in
the design and implementation of various regulatory strategies related to the prevention and control of obesity/overweight, including the following:
• Restriction in the marketing of unhealthy food and beverages to children
• Regulation of school food environments (feeding programs and food and beverages sold in schools)
• Use of front-of-package (FOP) warning labels
• Definition of taxation policies to limit consumption of unhealthy food
• Assessment of agricultural subsidies
• Identification of foods to be provided by social programs to vulnerable groups.

The criteria for ultra-processed foods to be avoided or eaten in small amounts:

It’s a start.

PAHO produces its  Nutrient Profile Tool in Spanish, of course: Perfil de Nutrientes – OPS/OMS | Organización Panamericana de la Salud (paho.org)a

It also has a report listing ultra-processed foods in Latin America, and many other useful documents.

As for me, I rather like the broader definition of ultra-processed foods described by the Brazilian public health academics who defined the term:

A practical way to identify an ultra-processed product is to check to see if its list of ingredients contain…either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).

All of these are great resources for food policy in Latin America.

Let’s hope governments respond.

The Rudd Center at the University of Connecticut issued a press release for its latest report on fast food marketing:

New Study Finds Fast-Food Companies Spending More on Advertising, Disproportionately Targeting Black and Latino Youth

The fast-food industry spent $5 billion on advertising in 2019, and the advertisements disproportionately targeted Black and Latino youth, according to new research published today by the Rudd Center for Food Policy and Obesity at the University of Connecticut. The new report, Fast Food FACTS 2021, finds that the industry’s annual ad spending in 2019 increased by over $400 million since 2012, and that children and teens were viewing on average more than two fast food TV ads per day.

The report provides details on spending amounts.

It also breaks spending down by target:

And it gives many examples of the ways fast food companies market to kids:

Isn’t it time to put a stop to this?

The report offers suggestions for voluntary actions, but that seems like a waste of time; companies are not going to voluntarily stop marketing to kids.  Way too much money is involved.

The Rudd Center also has lots of recommendations.

I’d start with this one:

The U.S. federal government should eliminate unhealthy food and beverage marketing to children as a tax-deductible corporate expense.

As I mentioned yesterday, everyone seems to be doing reports on food systems—a deluge.  Here are the most recent ones I’ve collected.

Food and Water Watch: Well-Fed:  A Roadmap To A Sustainable Food System That Works For All

The report outlines the alarming degree of corporate consolidation in the food industry and its impact on consumers and small farms. For example:

• 83 percent of all beef is produced by just four processing companies;
• 65 percent of consumer grocery market share is held by just four retailers; and
• 67 percent of crop seed market share is held by just four corporations.

Global Alliance for the Future of Food: Beacons of Hope: Stories of Food Systems Transformation During COVID-19

Building on a program of work launched in 2019 — “Beacons of Hope: Stories of
Transformation” — this short report shares stories of food systems initiatives and the
people who responded to the COVID-19 pandemic with creativity, adaptability, and resilience.

Global Alliance for the Future of Food:  How to Transform Food Systems: 7 Calls to Action

The Global Alliance advocates for increased systems-based research into the future of food and positive food environments that are adapted to meet regional conditions and cultural contexts. We also call for transformed governance and decision-making, with additional investment and support for agroecology and regenerative approaches, and excluding harmful subsidies and incentives.

World Resources Institute: Food Systems at Risk: Transformative Adaptation for Long-Term Food Security

Food security, people, climate. These three words are inextricably linked; changes to one will inevitably affect the others. As climate change threatens food-producing regions, what changes are needed to feed a growing population? How can we shift food systems to better adapt to the changing climate? More explicitly, how can policymakers help hundreds of millions of small-scale agricultural producers to enhance food security and improve livelihoods despite the challenges that climate change brings?

OECD (Organisation for Economic Co-operation and Development): Agricultural Policy Monitoring and Evaluation 2021: Addressing the Challenges Facing Food Systems

Food systems is the hot new term, referring as it does to everything that happens to a food from production to processing to consumption to waste.  Reports about food systems constitute a deluge.  This one deserves special mention.  Others follow tomorrow.

FAO announces a new report on indigenous people’s food systems:

Nearly 500 million people in more than 90 countries self-identify as Indigenous Peoples, with unique traditional knowledge offering rich opportunities for food security and biosecurity preservation.  Eight Indigenous Peoples’ food systems are examined in depth and revealed to be among the most sustainable in the world in terms of efficiency, no waste, seasonality and reciprocity.

The 420-page (!) report is here.

It is enormously detailed about foods, climate, geography, sustainability, resilience, and needs of the people in each community studied.

The eight groups studied:

• Forest-based Baka of South-eastern Cameroon
• Reindeer herding Inari Sámi of Nellin, Finland
• Fishing and gathering Khasi of Meghalaya, India
• Fishing and agroforestry Melanesians of Solomon Islands
• Pastoralist Kel Tamasheq of Aratène Mali
• Agro-pastoralist and gathering Bhotia and Anwal of Uttarakhand, India
• Fishing, chagra, and forest Tikuna, Cocama, and Yagua of Puerto Nariño, Colombia
• Milpa practicing Maya Ch’orti’ of Ciquimula, Guatemala

For each group, the report gives detailed information about food sources, production methods, sustainability, resiliency, problems, and issues.

And example from the Baka:

This is an astonishing resource and FAO deserves much praise for doing a deeply scholarly report like this.

I read about this one in NutraIngredients.com.

While previous animal studies have suggested a significant impact of the gut microbiota on the development and maturation of brain networks that underlie emotional behaviour, fewer studies have been conducted on humans. Intake of a galacto-oligosaccharides (GOS) prebiotic over 3 weeks has been shown to lower the secretion of the stress hormone cortisol and emotional processing in healthy adults, suggesting that GOS intake may be useful in modifying anxiety-related psychological mechanisms. However, reviews and meta-analyses on the efficacy of prebiotics for reducing anxiety symptomology are mixed, calling for further well controlled trials in human participants.

I am always curious to know who pays for this kind of research, so I looked up the study.

Anxiolytic effects of a galacto-oligosaccharides prebiotic in healthy females (18-25 years) with corresponding changes in gut bacterial composition.  Nicola Johnstone , Chiara Milesi , Olivia Burn, Bartholomeus van den Bogert, Arjen Nauta , Kathryn Hart , Paul Sowden, Philip W J Burnet, Kathrin Cohen Kadosh.   Sci Rep 2021 Apr 15;11(1):8302.

The study: “We examined multiple indices of mood and well-being in 64 healthy females in a 4-week double blind, placebo controlled galacto-oligosaccharides (GOS) prebiotic supplement intervention and obtained stool samples at baseline and follow-up for gut microbiota sequencing and analyses. We report effects of the GOS intervention on self-reported high trait anxiety, attentional bias, and bacterial abundance, suggesting that dietary supplementation with a GOS prebiotic may improve indices of pre-clinical anxiety.”

Conflict of interest statement: AN is an employee of FrieslandCampina, Amersfoort, The Netherlands. BvdB reports co-ownership of MyMicroZoo, Leiden, The Netherlands with no financial benefit from contributions to this manuscript. NJ, CM, OB, KH, PS, PWJB and KCK declared no financial or potential conflicts of interest.

Comment:  Probiotics are microorganisms that maintain a healthy microbiome.   They are typically found in fermented foods like yogurt.  Prebiotics are substances in food—or, in this case, supplements—that feed probiotic microbes.  This prebiotic supplement is GOS, a complicated chain of sugar molecules that is found in milk.

Why would an employee of FrieslandCampina want to do this study?  “Milk is the foundation of everything we do at FrieslandCampina.”

Why would a co-owner of MyMicroZoo be interested?  “The MyMicroZoo analysis shows the composition of your microbiota, and gives insight into how to improve your vitality.”

I’m all for eating yogurt (but watch out for the added sugars).  But GOS supplements?  Pardon my industry-induced skepticism.

Michael Pollan.  This is Your Mind on Plants.  Penguin, 2021.

This book is a great read: informative, smart, hilariously funny on occasion, and wonderfully written, as is only to be expected from anything Pollan produces.

The book is about three plants that are sources of mind-altering drugs, poppies (opium), tea and coffee (caffeine), and peyote cactus (mescaline).

The tea and coffee bring it into the realm of food politics, and I’ll stick to them for the moment (but the poppies chapter is particularly riveting, tough, and timely).

An excerpt beginning on page 99:

Most of the various plant chemicals, or alkaloids, that people have used to alter the textures of consciousness are chemicals originally selected for defense. Yet even in the insect world, the dose makes the poison, and if the dose is low enough, a chemical made for defense can serve a very different purpose: to attract, and secure the enduring loyalty of pollinators.  This appears to be what’s going on between bees and certain caffeine-producing plants, in a symbiotic relationship that may have something important to tell us about our own relationship to caffeine…[in an experiment] even at concentrations too small for the bees to taste, the presence of caffeine helped them to quickly learn and recall a particular scent and to favor it…Actually we don’t know whethe the bees feel anything when they ingest caffeine, only that the chemical helps them to remembe–which, as we will see, caffeine appears to do for us, too.

Another from page 145:

Would people have ever discovered coffee or tea, let alone continued to drink them for hundreds of years, if not for caffeine?  There are countless other seeds and leaves that can be steeped in hot water to make a beverage, and some number of them surely taste better than coffee or tea, but where are the shrines to those plants in our homes and offices and shops?  Let’s face it: The rococo structures of meaning we’ve erected atop those psychoactive molecules are just culture’s way of dressing up our desire to change consciousness in the finery of metaphor and association.  Indeed, what really commends these beverages to us is their association not with wood smoke or stone fruit or biscuits, but with the experience of well-being—of euphoria—they reliably give us.

­­­My most recent collection of items.

• Pets in Europe:  88 million households own pets, thereby creating an enormous market for pet foods.
• Pets in the U.S.:  Pre-pandemic, there were 77 million dogs and 58 million cats, at least those that can be counted.
• Global market for pet food:  it’s estimated at $75 billion.
• People love pets:  If anyone in the pet food industry still needed proof that humanization of pets was the foundation for the market’s ongoing growth, consider this: Results of a recent study show that the dietary routine of owners was among the top three reasons for why consumers chose certain types of dog food, particularly grain free.
• Pets and the Covid-15:  Cats and dogs might have gained the “Covid 15,” but new data reveals a pet obesity epidemic existed long before quarantine.
• Insects are the hot new ingredient in pet foods: Insect protein demand in pet food may be 165k tons by 2030.
• Raw pet foods are still a source of toxic Salmonella: A study on a deadly E. coli outbreak in the United Kingdom linked to raw pet food adds to the evidence of such products being a risk factor for human infections, according to researchers. In August 2017, four people were infected with related strains of Shiga toxin-producing E. coli (STEC) O157:H7. One person died after developing the… Continue Reading
• The FDA frequently recalls or withdraws pet foods: Recalls – of which there are three types – are actions taken by a firm to remove a product from the market. Recalls may be conducted on a firm’s own initiative, by FDA request, or by FDA order under statutory authority.

And one long read:

• What Will Become of the Pandemic Pets?  The New Yorker says “In a time of stress and isolation, we turned to them for comfort. Now it’s time to think about what owning animals really means.”

I came across this item too late to sign up for it, but I do want to comment on it.

As an aging person myself (aren’t we all), I never thought of myself as a market opportunity, but under late-stage capitalism everything is a market opportunity.

Here’s the item that caught my eye [my emphasis].

Healthy ageing – market opportunity: Healthy ageing is probably the biggest market opportunity for the food industry.  So why food and beverage products for seniors are hard to find on store shelves?  It’s a sensitive subject, that’s why. Nevertheless, don’t miss out on this opportunity! Find the right way to talk about targeted products for seniors and the right formulations to make a difference… click here 

My translation: Let’s make money making highly processed, fortified-with-vitamins products we can advertise as “better for you.”

As I always say, a “better-for-you” ultra-processed food is not necessarily a good choice for health, no matter how much money it makes for its manufacturers.