• Be sure to thoroughly wash all fruits and vegetables under running tap water, then blot dry with a paper towel before adding them to the lunch bag. Don’t forget to also wash any produce with an inedible peel or rind such as bananas and avocados. Sly bacteria from the outer peel can be transferred to your child’s hands and then onto the edible part of the fruit.
• Remind your kids to throw out all perishable leftovers and disposable food packaging.

Separate

• To avoid cross-contamination, never reuse food packaging.

Cook

• Use insulated bottles to keep hot food out of the temperature “danger zone.” Carefully pour boiling water into an insulated bottle, then empty the bottle and fill it with hot food. Leave the lid on the bottle until it’s time for lunch.
• When making lunches using cooked meats (such as chicken salad), be sure to thoroughly cook all poultry, eggs and meat. Use a thermometer to check the internal temperature of meat.

Chill

• If you prepare lunch the night before, keep it cool in the fridge overnight.
• Choose an insulated lunch bag and use freezable gel packs to keep food cool until lunchtime. These products are usually quite inexpensive, and this small investment can go a long way in helping to prevent foodborne illness.
• Encourage your child to store his/her lunch in a refrigerator (if available).

Print out these tips so that both you and your kids have a reminder to clean, separate, cook and chill. You can also visit the “Fight BAC!” website for more free educational materials on food safety. Follow these simple steps, and your school year will be off to a healthy and safe start! For additional resources or information, check out foodinsight.org. “Back to School? Keep Kid’s Lunches Clean, Cooked and Cool,” by Liz Sanders, MPH, student at UNC-Chapel Hill and IFIC Intern, first appeared on the International Food Information Council Foundation’s Food Insight Blog on Aug. 23, 2013. Republished with permission.  

If you’re like my family, Thanksgiving and all other large dinners are meant to be enjoyed and not to be feared.  We’ve never been afraid of food.  However, news of a recent report might cause some to ask questions and keep many from enjoying a traditional Thanksgiving dinner.  A new report by the Breast Cancer Fund is yet another of the many generated to cause unnecessary concern for families who just want to enjoy a safe, nutritious and memorable dinner this Thanksgiving.

This report, similar to others over the past year, alleges that BPA will come as an unwelcome guest bringing along with it long term chronic disease and illness.  Not true.  What is true is that BPA can be detected in many of the canned food products we’ve all come to enjoy at Thanksgiving and also throughout the entire year.  This report confirms that BPA can be detected in many of the canned products served along with the traditional turkey.  The report would lead anyone to believe the levels are so high that the foods are dangerous to eat.

The Science on BPA

You may not be aware, but there is a recent study by the CDC and the FDA that offers definitive evidence that the highest levels of BPA exposure from canned foods did not lead to any detectable amounts in the blood stream.  This is important because it actually debunks the old myth that BPA exposure through the diet is harmful.  This and other research has consistently shown that BPA is not harmful as this report and many articles in the media would lead you to believe.

We should applaud the Breast Cancer Fund for conducting this study – research is an integral part to expand our knowledge base regarding chemical safety and to better understand any possible health effects they may cause.  It also adds to the growing body of research that is used by regulatory and health agencies across the globe to evaluate risk.  This is a small study and given the current larger body of scientific evidence supporting the safe use of BPA as a food packaging compound, I would think this report is yet another attempt to cause undue cause and concern over food and especially when food is such an integral and welcomed guest.

BPA is critical to food safety; it is used to protect food – not to harm food.  It serves as a protective bond and helps to keep out other unwanted guests (microorganisms) that can result in a foodborne illness.  The CDC estimates that over 3,000 individuals die annually from foodborne illness yet not one has been caused by a food packaged with BPA.

Experts agree that it is virtually impossible to come in contact with an unsafe amount of BPA through our day-to-day living activities and that should give you confidence to enjoy your Thanksgiving.  Enjoy your food and be thankful for a safe and abundant food supply.

First, let’s take a look at the facts about the flavored milk served in schools today. This is not a “milkshake” in a plastic bottle nor the flavored milk that you drank in school. In just the past five years, the dairy industry has responded to nutrition concerns and renovated their products dramatically.

• From 2006 to 2011, the average calories in flavored milk decreased by 23 calories – to just under 143 calories in 8 ounces. This is only 39 more calories than white milk. 

• Decreasing calories has been accomplished by reducing fat (to fat-free milk) and reducing added sugar. Added sugar in flavored milk has declined by 30% – by 5 grams per cup – over the past 5 years.

• Many dairies now offer flavored milk with just 10 to 12 grams of added sugar per cup. Some anti-flavor activists fail to remember all milk has 12 grams of natural sugar (lactose) straight from the cow!

• For example, the fat-free chocolate milk served in New York City public schools has just 130 calories, 22 grams of total sugar, that’s 12 grams from naturally-occurring lactose and 10 grams of added sugar.

Next, let’s keep our eyes on the nutrition prize. While some children in the US are getting too many calories for their activity level, a significant number of children are seriously under-nourished. The 2010 Dietary Guidelines for Americans listed four nutrients of concern for adults and children: calcium, vitamin D, potassium, and dietary fiber.

These nutrients are “of concern” because our low consumption can affect our health today and in the future. Here ‘s how nutrients of concern relate to the flavored milk debate:

• Just like white milk, flavored milk provides three of the nutrients of concern – all of them except dietary fiber.

• All milks are nutrient-rich beverages. They are packed with what kids need for strong bodies – calcium, vitamin D, and potassium, as well as protein, phosphorus, and vitamins A, B12, riboflavin, and niacin.

• Dr. Rachel Johnson (University of Vermont professor and former dean) has studied milk consumption for years. Co-author of Drinking Flavored or Plain Milk Is Positively Associated with Nutrient Intake and Is Not Associated with Adverse Effects on Weight Status in US Children and Adolescents in the April 2008 Journal of the American Dietetic Association, Johnson has noted that “the battle against chocolate milk may be the wrong one.”

Finally, let’s figure out how to work together to improve nutrition in schools and for families, especially those in low-income, at-risk neighborhoods. Improving child nutrition in the US is going to take serious collaboration – among parents, dietitians, chefs, and school nutrition professionals.

Banning flavored milk might have the potential for a tiny reduction in calories. However, several national and local studies have confirmed that it is also likely to reduce overall milk consumption. Is this really a smart approach? No one – not even dairy advocates – is suggesting that we should push flavored at kids. Let’s have fat-free flavored milk as one option in school cafeteria. Let’s not throw important nutrients out with misplaced concerns about small amounts of sugar.

Let’s put our passion for child nutrition toward effective collaborations on positive ways to improve access to delicious nutrient-rich, more-locally sourced foods at school and at home. Let’s get together on School Gardens, local Farm-to-School projects, and helping kids build “Best Bones Forever.”

Dayle Hayes, MS, RD, president of Nutrition for the Future, Inc., blogs at Nutrition for the Future and showcases the school nutrition revolution at School Meals That Rock. She is the immediate Past-Chair of the School Nutrition Services Dietetic Practice Group of the American Dietetic Association and also Co-Chair of Billings Action for Healthy Kids in her hometown of Billings, Montana. Dayle is proud to work with the dairy farm families represented by National Dairy Council and regional dairy councils, such as Western Dairy Association. “The Flavored Milk Wars: Is a Tempest in a Milk Carton Good for Kids’ Nutrition?” was originally posted Aug. 29, 2011 at Food Insight.

This study reflects what a number of recent studies have already proven: BPA is rapidly excreted from the body and therefore reduces any risk of toxic effects.

While this study may have sparked attention and interest from a number of safety and health-conscious zealots, its findings are not new or even newsworthy. So why am I taking time out of my busy schedule to write about this study in particular?  It’s because it’s time to set the record straight on what this study says, and others like it, actually mean to the public based on facts, rather than the sensational “headlines” without the science to prove it.

This study is small in scope (sample size of 20 participants) and does not sufficiently represent the broad U.S. population nor does it account for a diet that is moderate in consumption and rich in variety.  It should not be viewed as the definitive study regarding BPA.  It is again, one of a number of small scale studies that show little to no direct cause and effect but are used to determine further research.

To date, there is no scientific evidence of any illness, disease or adverse health effect in people attributed to a food product that used BPA as a packaging compound.  Moreover, an individual would have to consume several hundreds of cans of foods per day to exceed tolerable daily levels as established by regulatory bodies across the globe who have affirmed its safe use including:

·         World Health Organization (WHO)

·         European Food Safety Authority (EFSA)

·         U.S. Food and Drug Administration (FDA)

BPA continues to be used as a safe and effective packaging component. Its use has actually increased the safety of our global food supply by keeping out harmful bacteria and microorganisms. Foods packaged utilizing the BPA technology provide safe, cost-effective opportunities for people to acquire adequate nutrition.  Given today’s economic uncertainties and food availability, it’s irresponsible to suggest every consumer only eat food with limited food packaging.

Here’s what you really need to know . . .

We all have very personal feelings about the food we eat and serve our families and loved ones.  I too understand how difficult it is to balance emerging science, sensational news and information and in this case food safety; however, it is important to understand the facts.  This study does not warrant a radical change in diet.  In this instance and always, the public is advised to maintain a healthful diet, rich in variety and consumed in moderation to maintain and sustain maximum healthfulness.

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“Putting the BPA Study in Perspective” by Anthony Flood was first published March 31, 2011 in Food Insight Blog. 

The earthquake, tsunami and nuclear emergency were a devastating blow to the people of Japan.  Our hearts go out to those who continue to suffer extreme hardships as these unfortunate events continue to evolve.  What is occurring is very complicated and unprecedented.  These conditions are being closely monitored and the experts’ assessments are regularly relayed to us here in the United States.

We have learned that health authorities in the Asia region, including the Philippines, Singapore and India have begun testing any Japanese imported fresh produce for possible contamination by radioactive fallout.  The European Union is taking similar action.  Japan is not a large exporter of fresh fruits and vegetables.

In a March 17 public address, President Obama stated “We do not expect harmful levels of radiation to reach the West Coast, Hawaii, Alaska, or U.S. territories in the Pacific.  That is the judgment of our Nuclear Regulatory Commission and many other experts.  Furthermore the Centers for Disease Control and Prevention and public health experts do not recommend that people in the United States take precautionary measures beyond staying informed.

The World Health Organization has also cautioned people against self-medication with potassium iodide or products containing iodine, which they have stressed should only be taken when there is a clear recommendation from public health authorities, as in the case of an acute and direct nuclear emergency.

Additional information about the risks of radiation:

U.S. Centers for Disease Control and Prevention

http://emergency.cdc.gov/radiation/

U.S. Department of State (advice for travelers)

http://travel.state.gov/travel/cis_pa_tw/pa/pa_1766.html

U.S. Department of Health and Human Services

http://www.hhs.gov/response/2011tsunami/index.html#radiation

World Health Organization

http://www.who.int/en/ and http://www.who.int/hac/crises/jpn/faqs/en/index.html

White House Blog: “We Will Stand with the People of Japan”

http://www.whitehouse.gov/blog/2011/03/17/president-obama-we-will-stand-people-japan

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This article, by David B. Schmidt, along with Dr. Christine Bruhn, consumer research, University of California Davis; and Dr. Aurora Saulo, extension specialist in food technology, University of Hawaii, was first published March 18 on the IFIC’s nutrition blog, Food Insight. Republished with permission.

What is acrylamide, anyway?

Acrylamide is not something that is added to foods during processing.  It forms naturally when foods are baked, fried, toasted or roasted, and it forms whether that happens at a factory, a restaurant, or even your own home.  You may notice that when you heat foods they turn a golden brown color: acrylamide is formed during that browning reaction.  It forms in plant-based foods, particularly starches, and can be found in toast, cooked potatoes, and even coffee!

What’s the Big Deal?

While acrylamide has likely been in food since we began cooking, it wasn’t discovered there until the year 2002.  Like many things, this “unknown” interested and prompted people, especially scientists, to find out more about it. The issue was elevated slightly more when people confused the difference between industrial acrylamide (which is used in pulp and paper processing industries and as a sealant in grout and tunnel work) and the naturally occurring, dietary acrylamide that forms when you make toast.  These two types of acrylamide are very different and bear no comparison.

In the wake of its discovery, research has been done and continues to emerge on the subject of dietary acrylamide.  This is why some people are interested in the upcoming NTP report.  The report pulls together a lot of the research on dietary acrylamide and any potential impact on health, and it is used to inform scientists and public health professionals.

Do I need to worry about it?

Instead of worrying about acrylamide, it’s more important to focus on eating a healthful diet that includes lots of different types of foods. Try to follow the 2010 Dietary Guidelines for Americans: eat more fruits, vegetables and whole grains; opt for lean protein; drink low-fat or fat-free dairy products; and reduce those foods high in saturated and trans fat, sodium and sugar.

If you are still a little worried or are just curious about how to reduce acrylamide in your diet, here are a few ideas:

·         The Golden Rule: Don’t cook your foods until they are dark brown;

·         Skins are In: Potatoes that have their skins on when they are cooked in the microwave or boiled tend to have lower levels of acrylamide;

·         The Heat is On: Heat foods at the proper temperature and don’t overcook them.

What will the report say? What does this mean? Stay tuned.  In the meantime, eat a healthful, varied diet and enjoy what you eat!

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This article, by Katie Burns, was first published Feb. 8, 2011 on the Food Insight Blog and is reprinted with permission from the International Food Information Council Foundation.

While consumers are more interested in where their food comes from, we are less familiar with the processes and technologies used in modern food production. So, how can we portray these technologies in a more positive light? 

Technology in Food Has Benefits For Consumers

International Food Information Council research shows that consumers are most interested in benefits of food technology that are relevant to them and their families.  While the benefits of the latest mobile or electronic technology – convenience, variety, accessibility, and quality – are immediately tangible, the benefits of food technology (which include the same benefits mentioned above!) are sometimes less apparent. As communicators, we have the opportunity to make the benefits of food technology and modern food processing tangible to consumers, including healthful convenience foods such as 100-calorie snack packs, single-serving bags of baby carrots and apple slices, granola bars, grab-and-go soups and yogurts, etc.

Technology Can Improve the Healthfulness of Food

Technology in food production can also offer benefits for health. For example, fortification involves adding to foods nutrients linked to improved health. Examples include adding calcium and Vitamin D to milk, folic acid to cereal, and omega-3 fatty acids to butter. In addition, a recent Institute of Medicine Food Forum workshop identified several ways food manufacturers are using technology to reduce fat, sugar and sodium levels in foods to prevent and reduce obesity and other chronic disease conditions.

Food Technology for Taste

Not surprisingly, taste is the most important factor for consumers in making food purchase decisions. Food processing and technology make possible the abundance of good-tasting foods we enjoy today. As cooking shows increase in popularity, secrets to delicious food like that of the world’s best chefs have come to light. For example, a technology called sous vide (“soo veed”) infuses flavor into food through combining “low and slow” cooking, vacuum-sealing and freezing technologies. When reheated, the food tastes like it was just prepared in a high-end restaurant!

As new food innovations and technologies continue to emerge and evolve, communicators have the opportunity to demonstrate that technology in food can not only make our food safer and more nutritious, but more affordable, convenient, and better-tasting. By relating food technology to these benefits, we can help reassure consumers that technology in food need not be feared. 

For more information on food processing and technology, visit:

Understanding Our Food Communications Tool Kit

This article, by Kerry Phillips, RD., first appeared in “Food Insight” on Dec. 22, 2010

The question “Can We Trust Our Food?” served as the central theme of this year’s Summit and set the stage for interactive discussion regarding the many facets of food production, including food animal well-being, nutrition and health, food safety, and technology and innovation. Over the course of the two-day Summit, expert panelists delved into this very question, which is increasingly on the minds of many consumers, opinion leaders and the media as interest in the “farm to fork” process continues to grow.

After hearing from several experts on how to communicate with the public in order to improve trust in the food supply, I returned with a few key takeaways. I was reminded that food and health communicators have the responsibility to:

– Understand the current food and health environment, as well as consumers’ attitudes and beliefs about food and health before attempting to engage your audience.  We live in a society where information is abundant and accessible “24-7.” While the quality and accuracy of this information is sometimes lacking, it still has the ability to impact public perceptions.

– Realize what’s at stake if credible communicators don’t engage in the dialogue and work to build trust and confidence in our food supply.  With global food needs predicted to double by the year 2050, we can’t afford to stymie innovations that will continue to provide a safe, abundant, and affordable food supply in the future.

– Act Now! It’s time to change the conversation by talking about the benefits of the food supply we enjoy today. Whether that means refreshing your risk communication skills, evaluating both the intended and unintended consequences of your nutrition or food safety messages, or demystifying food and health controversies, it’s important to remember that gaps in food knowledge can be filled with science-based facts or unscientific opinions.  As communicators, we need to make our science-based information relevant, positive and appealing to the audiences we are trying to reach.

After hearing and learning from several respected nutrition and food safety experts, I came away with a renewed commitment and sense of urgency to continue to enhance my food and health communications. If you are a communicator who is reading this blog post, I hope you’ll do the same!

“Improving Consumer Trust in Today’s Food System” by Kerry (Robinson) Phillips, RD, first appeared on the International Food Information Council’s Food Insights Blog on October 14, 2010.

What is Genetically Engineered?

So what exactly does “Genetic Engineering” mean?  According to the World Health Organization (WHO), Genetic Engineering  allows for selected individual genes to be transferred from one organism into another, and also between non-related species.”  GE technology has been used to create vaccines, disease and insect resistant crops, and, in the case of salmon, to increase the speed of growth.  GE falls under the large umbrella of food biotechnology, but is also a rather broad designation itself.  The salmon currently at issue fall within a subset of GE foods known as “transgenic”.  Transgenic technology is the science of transferring genetic material from one species in order to create specific traits in a different species.  In the case of the fast-growing salmon, genes from the pout fish were combined with the chinook salmon, giving it the ability to grow in cold water, and thus decreasing the time needed for the fish to reach market weight.

GE Salmon Potential Benefits

There are many possible benefits to the introduction of fast-growing salmon.  If producers of farm-raised salmon are able to supply more of the fish than previously possible, it will create a greater opportunity for consumers to enjoy the many healthy nutrients that salmon provides.  Additionally, less stress would be placed on wild sources of the fish, allowing for natural stocks to rebound.  Innovations in food production, such as biotechnology, make sustainable food production possible by producing more output while using fewer resources.  This is an increasingly important criterion for food production as the population grows, and as more of a focus is placed on protecting the environment than has been in the past.  Similar applications of biotechnology can also improve the quality of food and increase safety.

GE Salmon Questions

As with the introduction of any new technology, critics have voiced concerns.  The FDA has responded to safety concerns regarding IGF-1, by stating that levels of the growth hormone present are present in such small quantities that it will not negatively impact human health.  In addition, experts have not found any basis for concerns regarding the potential introduction of allergens in the fast-growing salmon.  Another issue that has been cited by detractors is that the GE salmon could disrupt eco-systems if it were to escape into the wild.  However, the developers of the technology have stated that, if approved, the salmon would only be raised on inland farms posing no risk of escape into coastal waters.

As the human population continues to evolve and grow, so will the technology that we use to meet our changing and increasing needs.  It will be important to continue to leverage technologies that will allow us to produce an abundance of food while also preserving our limited natural resources.

“Fast-Growing Salmon Causes a Splash” by Matt Thoman originally appeared in the International Food Information Council’s Food Insight Blog on Oct. 7, 2010.  Reprinted with permission.

Don’t Forget the Basics

But nutrition is not the only thing on my mind.  There are basic food safety practices that all of us moms and dads should know as we spend time in the kitchen. The basics of food safety–clean, separate, cook, and chill–are some of the most important things that you can do to keep your family food safe. For a quick review of the basics, check out how to be food safe with my pal, Win.

Ok, so we know the basics. But what about all those issues that pop up at different times in our and our children’s lives? What foods should you avoid during pregnancy in order to stay food safe and to reduce the risk of foodborne illness? There are many things to consider, but here are a few tidbits – one mom to all of you out there:

Pregnancy

As a mom of two young boys and another baby on the way (due in February!), pregnancy concerns have come up a few times already.  During pregnancy, symptoms caused by foodborne illnesses may be more severe, and some foodborne illnesses, such as Listeriosis can harm the development of your unborn baby. There are just a few categories of foods that you should avoid to prevent foodborne illnesses from harming you and your baby. The only other thing you need to do is follow the basics, as usual!
 
• Avoid raw or undercooked meat, poultry, and seafood.  Cook these foods to the appropriate internal temperature.

• Heat lunchmeats to a steaming temperature before eating.

• Do not eat soft cheeses such as Brie, Camembert, and bleu cheese, unless it is made with pasteurized milk. The label should say, “made with pasteurized milk.”

• Do not consume raw milk or other unpasteurized dairy products.

• Wash your hands whenever you clean up after pets or other animals.

• Keep your refrigerator at 40 degrees or below

For more information on food safety during pregnancy, check out the following handout: Listeriosis and Pregnancy: What’s Your Risk?

Infants

Infants place quite a few nutrition responsibilities on their moms and dads! In addition to making sure they get the right foods, follow the following tips for a successful and food safe first year:

• Prepare and store formula and breast milk correctly. For more information on storage and handling, visit government websites on breast milk and infant formula.

• Don’t give babies honey or corn syrup (light or dark) until after they reach one year. These foods can harbor bacteria spores that may cause infant botulism. Infant botulism is a rare but potentially life-threatening foodborne illness.

• If you are making your own baby food, make sure that you prepare and store foods correctly. After preparation, baby food should be stored in the refrigerator for no more than 24 hours and kept in the freezer for less than one month.

Toddlers and School-Agers

The comings and goings of toddlers and school-age children can present their own food safety challenges. Help stay on top of your children’s health by sticking to the food safety basics and doing the following:

• Always encourage children to wash their hands before and after eating, preparing meals, and going to the bathroom. This is a simple step that is often forgotten by our kids on the go! Also, make sure that your children’s school has a hand washing policy for all students before and after meals.

• Be sure to wash your child’s lunchbox or bag at least every other day. Throw it in the dishwasher or washing machine to get out the crumbs and spills that may harbor bacteria.

These helpful tips can help keep you and your family food safe.  What are some of the things you do to teach your kids to keep food safety in mind?

“Keeping the Kids Food Safe” by Wendy Reinhardt Kapsak, MS, RD originally appeared on the International Food Information Council’s Food Insight Blog on Sept. 20, 2010.  Republished with permission.

So, what is a food color?  A food color, or color additive, is any dye, pigment or substance that imparts color when added or applied to a food, drug, cosmetic, or the human body.  Foods like packaged macaroni and cheese, flavored yogurts, fruit juices, ketchup and other sauces and dressings, sports drinks, and treats such as candy and frozen popsicles use food colors to add or enhance their color.  Can you imagine any of these foods without their trademark colors?  Many foods would have no color at all or would appear dull without food colors to make them more appealing.

However, food colors have been the subject of occasional controversy. In the early 1970s a study raised concerns about a potential link between food colors and increased hyperactivity in children.  However, numerous scientific studies and reviews conducted since then have found no causal link between consumption of food colors and ADHD in children.      

The safety of food colors has long been established.  All color additives currently used in food and beverage products in the U.S. have been reviewed for safety and approved by the U.S. Food and Drug Administration.  FDA and other regulatory bodies around the world, as well as most experts and researchers, agree that the scientific evidence does not support a link between color additives and cancer.  A few studies dating back to the 1960s suggested a link; however, the results were attributed to other factors and not the colors.

A food supply without the use of food colors would mean no colorful icing on holiday cookies or birthday cakes, a summer without colorful frozen popsicles, and less visually appealing foods.  Food colors are a safe way to add color to our plates and also contribute to the enjoyment of our food, which is something that I believe we should not take for granted.

What were some of your favorite fun-colored foods growing up?

Editor’s Note:  “Food Colors:  A Spectrum of Thoughts” by Matt Thoman originally appeared on the International Food Information Council Foundation’s Food Insights blog on August 20, 2010

Defining Nanotechnology

It’s hard to begin a discussion regarding nanotechnology without a foundational definition.  While the most referenced definition comes from the National Nanotechnology Initiative (NNI), a simplified definition of nanotechnology is “a science that involves the design and application of structures, devices and systems on an extremely small scale, called the nanoscale – that is, billionths of a meter, or about 1-millionth the size of a pinhead.”  Many of us would probably envision nanomaterials as products or components synthesized in a lab; however, nanoscale components occur naturally as well (i.e. casein proteins in milk).

Nanotechnology Applications in Food and Agriculture

While nanotechnology has revolutionized the fields of medicine, electronics, energy, and defense, its application in food science is relatively new, as most of the research in this area is in its infancy.  That said, developmental research is pointing toward a promising future for the application of nanotechnology in both food and agricultural production. A few of the potential benefits of food nanoscience include:

• Improved food safety
• Enhanced food quality and stability
• Advanced ingredient and nutrient delivery systems in food products
• Improved processing and packaging systems
• Reduced energy use and environmental impact
• Increased supply and availability of food

While research to date in this area is promising, as with any emerging field of research, ongoing studies are warranted to better understand food nanotechnology and its potential benefits, its safety in various applications, and its potential risks.

Communicating About Nanotechnology in Food

As food nanoscience research and development continues to move forward, communicators cannot lose sight of the lens through which consumers view this emerging area of technology. IFIC’s own research on perceptions of food technology found that when consumers were asked to share their knowledge of nanotechnology for food applications without being given any other information, nearly two-thirds (66%) said they had heard or read “Nothing at all” about the technology. However, when provided with a definition of nanotechnology and examples of its potential benefits for improved food safety, quality, and nutrition, half of consumers (49%) were favorable toward the technology. These results indicate that proactively communicating with consumers about nanotechnology and its potential benefits will be critical in ensuring comprehension and ultimately support for the use of nanotechnology in food.

The world will face substantial resource challenges over the next fifty years, including access to and availability of energy, water, and food.  Will nanotechnology provide solutions to these challenges?  After attending IFT, I believe that nanotechnology is one of several food technologies that will help to address these challenges.  What benefits do you expect to see from nanotechnology in the future?

Editor’s Note:  Navigating Food Nanotechnology by Kerry Robinson, RD, originally appeared on the International Food Information Council Foundation’s Food Insights blog on July 26, 2010.

For the Parents of Food Allergic Kids:

* Prepare a detailed list of allergens and associated foods for your child to carry with them and to provide to caretakers or chaperones;

* Develop a food allergy action plan for your child’s activities (e.g., little league, swimming lessons, etc…);

o The Food Allergy and Anaphylaxis Network (FAAN) has a Food Allergy Action Plan form that you can fill out or use as a guide: http://www.foodallergy.org/files/FAAP.pdf.

* Determine where epinephrine auto-injectors will be stored, who will access, when and by whom it should be administered, and follow-up care.

 o It is very important to train caretakers on how to use the auto-injector.

Complete any protocol that will allow your child to carry an epinephrine auto-injector at all times.

The Food Allergy and Anaphylaxis Network has resources on training a babysitter regarding food allergies;
 

For Food Allergic Individuals:

* Disclose allergies to chaperone, babysitter, or adult in charge;

* Carry at least one epinephrine auto-injector if permitted;

o If not, ensure easy access to one in the event of a reaction.

* Bring “safe” food with you in case you will not have access to safe food while away from home;

* Enlist a friend who understands your situation to look out for you and stick with you if you need to remove yourself from a situation;

o Here is information on Food Allergy and Anaphylaxis Network’s “Be a Pal” program:  http://www.foodallergy.org/page/be-a-pal-program-link-to-girl-scout-patch.

* Find out how one food allergic individual manages her food allergies while enjoying food centered events.

 
For Non-Food Allergic Individuals:

* Understand that food allergies are potentially life threatening and should not be taken lightly;

* Appreciate that when parents of food allergic children express concern or seek your assistance they are trying to keep their children safe and need your help to do so;

o Ask questions if you do not understand.

* Ask parents or guests of food allergies and how you can help in the food allergy management;

o This may entail avoiding the use of specific ingredients or labeling dishes that contain these ingredients.

* Don’t be offended if a food allergic guest brings food from home or does not eat your food.

Editor’s Note:  “Don’t Let Food Allergies Stand in the Way of Summer Fun!” by Katie Burns was originally published on the International Food Information Council Foundation’s Nutrition Blog on June 25, 2010.

Raw Milk and the Risks of Consumption

Unlike the commercially available pasteurized milk and milk products we see in the grocery store each week, raw milk does not undergo pasteurization-the process of heating milk to a specific temperature to reduce the amount and growth of pathogenic bacteria.  Because they are not pasteurized raw milk products can harbor harmful microorganisms that are normally killed such as E. coli, Salmonella, Campylobactor and Listeria.  These bacteria pose significant health risks to anyone who drinks raw milk or eats products made from raw milk, especially children, the elderly, pregnant women, and others with weakened immune systems.  Illness ranges from mild gastro intestinal distress lasting a few days to more severe, chronic, long term health complications such as hemolytic uremic syndrome (HUS), which can result in acute renal failure.  In light of the risk of food borne illness, the Food and Drug Administration (FDA) has communicated that “raw milk, no matter how carefully produced, may be unsafe.”

Regulation

Because of the health risks associated with the consumption of raw milk, interstate sale and most intrastate sale is prohibited.  Because states have the ability to regulate this area individually some allow limited raw milk and raw milk product sales provided they are within state boundaries, are explicitly labeled as unpasteurized, and are for human consumption only.

Despite the health risks, widespread illegality and lack of retail availability, raw milk consumption is on the rise, falsely appealing to a growing segment of consumers who want minimally processed, ‘natural’ foods.  Raw milk advocates from A Campaign for Real Milk suggest it has a superior taste and enhanced nutritional properties.  Unfortunately limited scientific evidence exists to support these claims while there is an abundance of epidemiological data demonstrating the numerous health risks.

Nutrition

According to the research (food safety risk aside) there is no significant difference in the nutritional values of pasteurized and unpasteurized milk.  Most commercially sold pasteurized milk in the US is fortified with vitamins A and D and as a result it is a better dietary source of these nutrients.  Raw milk does contain some beneficial bacteria, that when present in high enough quantities can have positive health effects.  However, the number of these bacteria is variable and generally low.  Other foods contain beneficial bacteria, or probiotics, that are less risky to consume, more widely available and cheaper than raw milk.  These include products like yogurt where the bacteria has been added back in after pasteurization and other varieties of foods like juices, cereals and granola bars where the probiotics are added as an additional functional ingredient.  Alternatively, several probiotic supplements are commercially available that may offer the same benefit as consumption of foods containing the bacteria.

Think Before You Drink

When it comes to raw milk, don’t be fooled by false claims of superior nutrition or lofty health benefits.  Know the facts and think before you drink.  Other resources that may be helpful include:

• Centers for Disease Control and Prevention: Raw Milk
• www.dairyfarmingtoday.org
• The United States Food and Drug Administration: Raw Milk
• www.foodsafety.gov
• www.realrawmilkfacts.com

“Raw Milk:  Think Before You Drink” by Lindsay Maurath first appeared on the International Food Information Council Foundation Nutrition Blog on June 14, 2010.

To gain insight into these very issues, the International Food Information Council (IFIC) recently conducted our 14 “Consumer Perceptions of Food Technology” Survey (formerly the “IFIC Survey of Consumer Attitudinal Trends toward Food Biotechnology”), which explores U.S. consumers’ perceptions of various aspects of plant and animal biotechnology, as well as sustainability and new and emerging technologies such as nanotechnology.

Key Takeaways

While we gained several interesting insights from this year’s Survey, one of the most important takeaways was that Americans’ support of the use of food biotechnology is strongest when they consider its potential benefits for impacting issues of importance to them, such as reducing the impact of food and food production on the environment, and improving sustainability.  

For example, we found that more than three-quarters (77 percent) of consumers would be likely to purchase foods produced through biotechnology for their ability to reduce pesticide use.  In addition, the survey findings indicate that those aspects of sustainable crop production benefiting the environment resonate most with consumers.  For instance, when asked to rank aspects of sustainable crop production (from a list of options) in order of importance, consumers’ top three are:

– “Growing more food on less land so valuable land like rain forests is NOT destroyed/used as growing space for increased food production.” (69 percent)

– “Reducing the amount of pesticides needed to produce food.” (65 percent)

– “Plants that use water more efficiently, thereby conserving fresh water to help cope with predicted droughts and water shortages.” (62 percent)

Not surprisingly, we also found that half of consumers (50 percent) report having heard or read at least “a little” about the concept of sustainability in food production, which is up significantly from 2008, when only 40 percent reported the same level of awareness.

“It is clear that consumers, when educated about the benefits of agriculture biotechnology, are supportive of its use to increase food production to feed a growing world population while conserving land and water.” says registered dietitian and food biotechnology communications expert Mary Lee Chin.  “Informed consumers see value in this sustainable crop production method, including its use of less pesticides and ability to safeguard natural resources.  Health professionals should be an integral part of the national conversation about sustainable food production by providing credible, science-based information about agricultural biotechnology advances and benefits, and driving continued public awareness and acceptance.”

As farmers and producers around the world face the challenge of doubling food production by the year 2050 to feed an estimated 9.1 billion people, food and health communicators will have the opportunity to inform the public about innovations in food technology that will help us meet this challenge.  It is clear from these survey findings that health professionals, communicators and educators must craft messages for consumers in a way that is not only science-based, but that speaks to benefits for them and their families.

What benefits would you want to see food technology provide in the next five years?

Editor’s Note:  ‘What’s In It For Me?’ Key in Communicating About Food Technology, by Kerry Robinson, RD was originally published on the International Food Safety Information Council Foundation Food Insight blog on June 2, 2010.

What the New Study Says

In this most recent study, researchers tested levels in 50 canned goods collected from 20 research volunteers throughout the US (19 States) and Canada (1 Province).  Typically, volunteers donated 1 canned good from their home pantry and a similar, matched product purchased from their local grocery store.  Results of the study demonstrated that 46 of 50 products contained BPA, with an average of each product containing 77.36 parts per billion (ppb).

The Risks of Eliminating Canned Food

This report supports the recommendation that all Americans should avoid canned foods in an effort to minimize BPA exposure.  This type of absolute recommendation can be problematic for many reasons.  Eliminating canned foods entirely may be impractical or impossible for many limited income Americans and may also introduce further health risk.  Canned foods are a great way from Americans to achieve their daily goal of fruit and vegetable intake, they are relatively inexpensive and shelf stable.  For the millions of Americans who can’t afford fresh produce or don’t have the accommodations for fresh food (i.e. refrigerator, freezer) canned goods are a good alternative.  Eliminating this option for produce intake may create a diet deficient in essential nutrients, creating an additional, possibly unnecessary, health risk.  In addition to the dietary impact, history demonstrates that there are likely economic repercussions of eliminating an entire group of food products.  Industries that rely on canning for delivery of safe, shelf-stable food may incur undue financial harm from individuals avoiding their products.

The Role of BPA

BPA is a compound used in food packaging that helps preserve food quality and prevents spoilage.  It has been safely used in food packaging to extend shelf life and preserve flavor for over 40 years. If you are new to the discussion on BPA you should check out IFIC’s resources to familiarize yourself with more in-depth information regarding what it is, why its used and what credible science currently says about its safety:

• Science and the BPA Controversy
• Questions and Answers About Bisphenol-A (BPA)

Consumer and advocacy group interest in food safety is a positive indication that people are eating and shopping mindfully.  In an era of increased prevalence and incidence of diet related chronic disease, this renewed interest in food, food packaging and ingredients is a good sign as interested, informed consumers are much better equipped to make healthy decisions.  The key in aiding these interested consumers in food purchasing and consumption decisions is to communicate scientific information effectively while also balancing the risk, benefit and feasibility of recommendations provided.

Unfortunately, in the case of BPA, more science is needed to draw a definitive conclusion on its relationship to any previously perceived health risk.  Currently the information that exists is based on animal studies or epidemiologic evidence that doesn’t employ a study design that can conclude a causal relationship between BPA and human health risk.  This study demonstrated that BPA does exist in some canned foods and the reasons for its presence in some items and not others could not be determined.  The study does not, however, create an argument for a cause and effect relationship between BPA and a specified health risk.

Despite the lack of scientific evidence relative to human health risk, the canned food industry is looking for BPA alternatives.  In a statement made to MSN following the release of the report, Dr. John Rost, chairman of the North American Metal Packaging Alliance Inc., expressed the industry’s disappointment with the lack of context provided by the workgroup in the details of their findings and the interest of the industry in finding consumer acceptable alternatives to BPA.  While the industry is seeking alternatives, right now no substitute exists and the report’s recommendations to forgo canned goods could possibly introduce a new set of unintended consequences related to foodborne illness.

Experts agree that this study and the subsequent report underscore the need for additional research on the human health effects of BPA exposure.  Industry and public health officials should support such research in an effort to draw definitive conclusions about BPA.  Until that happens, the human health risks of BPA exposure remain largely unfounded and all actions taken to avoid products packaged using BPA are speculative and likely overly cautious.

Editor’s Note:  “Can the Report, Not the Facts on BPA” originally appeared on the International Food Information Council Foundation’s Food Insight Blog on May 19, 2010.  It was written by Tony Flood & Lindsay Maurath.

The refrigerator plays a very important role in keeping food safe, so it’s all the more important to keep the fridge clean and ensure it’s at the right temperature.

•    For maximum safety keep your fridge at or below 40 degrees.

•    Wipe up any spills immediately and clean the area thoroughly with hot, soapy water.  Then rinse it.

•    Once a week, throw away perishable foods that should no longer be eaten.  (Leftovers should be kept for no more than four days, and raw poultry or ground meat should be cooked or tossed after two days.)

•    To keep the fridge smelling fresh and eliminate odors, have an open box of baking soda on a shelf.  The box should be replaced every six months.

•    The refrigerator should be deep cleaned twice a year.  Empty the contents and store in a cooler with a cold source of ice packs while you clean the walls and shelves, nooks and crannies of the fridge.  Use warm, soapy water or a cleaning solution as recommended in the manufacturers instructions.

•    To clean the outside of the fridge, including the handle, use a soft cloth and warm, soapy water or cleaning solution.  Also, keep an eye on the front grill to be sure it is free of dust and lint.

The refrigerator stores everything from leftovers to thawed meat to milk and vegetables, and it’s important to place things in the right spot to maximize effectiveness of the fridge and minimize cross contamination.

•    Raw meat, poultry and seafood should be wrapped or sealed in a container and placed on the bottom shelf of the fridge.  Should any juices leak from the meats, they will not drip down on other foods.

•    Because the temperatures in the door may vary as the door is opened and closed, do not store eggs and dairy products, such as milk and yogurt, in the door.

•    Many refrigerators come with special bins for meats and cheeses and fruits and vegetables.  It’s perfectly safe to use these bins, but remember what you have in there.  You can get stickers or use masking tape to note what is in the drawer and when it was purchased.

The refrigerator does a lot to help keep our food safe and often gets overlooked when it comes to cleaning, so this spring as you clean your home, remember to give the fridge some TLC.

For more tips on cleaning your fridge and storing food at the right temperature check out resources from the USDA and Partnership for Food Safety Education.

Spring Cleaning Your Fridge, by Katy Burns, was originally published on the IFIC Nutrition Blog.  Republished with Permission.

Secretary Vilsack of the U.S. Department of Agriculture (USDA) emphasized during his video speech on Wednesday that President Obama  and his administration are committed to food safety.  This was echoed and emphasized by many representatives from government agencies at the conference, including Jerold Mande, Acting Under Secretary for Food Safety, USDA and Michael Taylor, Deputy Commissioner for Foods, FDA.   The Obama administration has created a Food Safety Working Group that is tasked with improving our food safety systems and ensuring safe food that does not cause us harm.   The time is ripe for food safety education, and the conference was filled with enthusiastic food safety educators.

2. Social Media may be potentially revolutionary for food safety communications.

The theme for the conference was Advancements in Food Safety Education: Trends, Tools and Technologies, so it only made sense that there would be a large focus on the evolving technology of communications and social media.  Throughout the conference, government agencies, as well as those from the private sector, highlighted their success at communicating food safety through channels such as blogs, Twitter, Facebook, podcasts, YouTube, and even handheld devices.  When used appropriately, social media allows food safety educators to effectively reach large audiences with minimal resources.  As the International Food Information Council Foundation is getting more and more involved in social media (fan us on Facebook, follow us on Twitter), I feel even more equipped to make a difference and capitalize on these tools to communicate about food and health.

3. Partnerships are crucial to further food safety education.

In the current economic environment, many people are dealing with decreased budgets and cutbacks.  It is even more important that we capitalize on partnerships to streamline resources and be effective.  The Partnership for Food Safety Education, which includes government agencies, academic institutions, trade associations, and scientific societies, is an excellent example of people joining forces to work toward a common goal–food safety education.  By working together, we can expand our reach and amplify our messages, thus being more effective.  Friendships made at the conference will likely foster increased communication among food safety educators and potentially could turn into partnerships and collaborations down the road.

For those of you who are interested in some of the highlights from the 2010 Food Safety Education Conference, I would encourage you view these videos provided by the USDA:

Secretary Vilsack’s Address to the Conference

Highlights from Day One

Highlights from Day Two

I would also encourage you to view the Twitter stream, as many took the lessons on social media to heart and “tweeted” during the conference. #FSEC2010

Now that I’m back in Washington, DC, I must say that my interest in food safety has been re-energized.  I was inspired by many of the people I met and presentations I attended.  There is so much good work going on around food safety education, and I am pleased and honored that the Foundation is a part of the fold.  Jerold Mande, the Acting Under Secretary of the USDA, said it best when he praised the high attendance of the conference but warned that success of the conference will been seen by reduced incidence, hospitalization, and death from foodborne illness.  I look forward to seeing all of the positive efforts and outcomes that will come from the conference

What are you doing for the sake of food safety?

An End to the 2010 Food Safety Education Conference, A New Beginning for Food Safety Education, by Katie Burns, was originally published on the IFIC Nutrition Blog.  Republished with Permission.