Understanding, Evaluating, and Communicating Nutrition, Part III: Research Funding

(Third in a series of three articles. Parts one and two were published in the September 2015 and October 2015 editions of the Food Insight Newsletter.) The relationship between nutrition and health is fully entrenched in the mainstream media, and everyone from career scientists to our next-door neighbor seems to be an expert on the topic. Becoming skilled in research evaluation, being aware of media perspectives, and understanding different forms of bias are extremely important in this rapidly evolving field. We recently interviewed Dr. Andrew Brown of the University of Alabama at Birmingham’s Office of Energetics and Nutrition Obesity Research Center, whose voice has risen to the foreground in discussing research evaluation and scientific integrity. In the last of our three-part series, Dr. Brown discusses research funding and bias. FOOD INSIGHT: Let’s talk about another hot topic in your field: the funding of research. You have received funding from a variety of sources to conduct research. Can you describe how, if at all, working with different funders impacts your work? DR. ANDREW BROWN: I think it is first important to clarify that none of the research funding comes directly to me. Funding goes to the university, which has a number of checks and balances to assure ethical research conduct and disclosure of potential financial conflicts of interest. With the exception of a current NIH grant, none of the funding that I have worked with was granted or gifted to the university under my name. These details are very important to help separate various interests from the science—regardless of whether those interests arise from industries, foundations, or government—and from personal interests, political viewpoints, or financial gain. We always clarify and specify conditions for collaborations, gifts, or grants. For instance, unrestricted gifts are just that: There is no explicit restriction on what the university can do with the […]

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IFIC Elects New Officers

Download the press release here Purdue’s Bailey, Mondelēz International’s Dyer to Co-Chair   (Washington, D.C.)— The International Food Information Council (IFIC) confirmed new officers on December 2, 2020. IFIC is a 501(c)(3) nonprofit organization that promotes science-based information on nutrition, food safety and agriculture. IFIC is led by a public-private Board of Trustees comprised of academic and food industry leaders. The majority of IFIC’s board are independent, academic researchers.  “We look forward to working with Regan Bailey and Russ Dyer, and all of our trustees, to advance IFIC’s evidence-based science communications mission,” said IFIC Chief Executive Officer Joseph Clayton. “Russ, Regan and all of our Trustees understand the important role sound science plays in supporting healthy food decisions.”   Regan Lucas Bailey, Ph.D., R.D., MPH, CPH, Associate Professor, Department of Nutrition Science, Purdue University will serve as Co-Chair. The focus of research in the Bailey lab is to improve the methods of measuring nutritional status to optimize health. Dr. Bailey’s work provides landscape analysis of current dietary and biochemical measures of nutrition to inform the research and policy communities.  Russell Dyer, Vice President & Chief of Communications & Government Affairs, Mondelēz International, will serve as Co-Chair. At Mondelēz International, Dyer is responsible for overseeing all external and internal communications as well as government affairs for the company. Prior to joining Mondelēz, he served as Vice President, Head of Corporate Affairs at Kraft Foods Group, where he led the communications function prior to the company’s merger with The H.J. Heinz Company.  Anna Maria Siega-Riz, Ph.D., Dean and Professor, Departments of Nutrition & Biostatistics & Epidemiology, School of Public Health and Health Sciences, University of Massachusetts, will serve as Co-Vice Chair. Dr. Siega-Riz’s research focuses on the first 1,000 days of life by understanding the influence of maternal weight status and dietary patterns/behaviors in the etiology of adverse pregnancy outcomes. Other research interests include examining the determinants and consequences of food insecurity and the implications of food policy on health outcomes.    Don Jones, Vice President, Quality, Simply Good Foods USA, Inc will also serve as Co-Vice Chair. Don has over 30 […]

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WHO Chimes in on Meats: What it Means for Your Health

Heard lots of panic about the latest IARC (WHO) announcement on red meat? Here’s the background you need to put that panic in perspective:   Who is WHO’s IARC and what do they have to do with red and processed meat? IARC, the International Agency for Research on Cancer headquartered in Lyon, France, operates as part of the World Health Organization. Three times a year, IARC forms working groups to evaluate how something (like certain occupational chemicals, foods, or even the sun) impacts the risk of cancer in people. This quarter, they reviewed red and processed meat and released their report on Monday, October 26 classifying red meat as ‘Group 2A’ and processed meat as ‘Group 1’ (more on the classification definitions here).   What does their classification mean? Group 1 is defined as ‘carcinogenic to humans’ and Group 2A is defined as ‘probably carcinogenic to humans.’ IARC specifies that its classifications “do not measure the likelihood that cancer will occur (technically called “risk”) as a result of exposure to the agent.” The classifications also don’t capture consideration of quantity- for example, alcohol and sunlight are both Group 1. It’s well established that overexposure to (or overconsumption of) both sunlight and alcohol comes with major health risks. That doesn’t mean there aren’t benefits to moderate levels of consumption (hello vitamin D and serotonin!) of things like sunlight. It means we all need to be conscious of getting the right amount. The same goes for types of meat in your diet. Dr. Roger Clemens points out the need to put IARC’s ruling in perspective: “These rulings discuss hazard, but they’re reported as risk. For example. sunlight (hazard) is needed for vitamin D synthesis, yet excessive exposure increases one’s risk of skin cancer.  Alcohol is a known liver toxin (hazard), yet when consumed […]

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What is Lutein?

Highlights: Lutein is an antioxidant that belongs to the carotenoid group. It’s found in high amounts in leafy greens and orange-yellow vegetables as well as dietary supplements. Lutein is important for maintaining eye health and reducing the risk of macular degeneration and cataracts. It may also have protective effects on our skin and cardiovascular system. There is no official recommended daily intake for lutein, though studies have suggested that 6-20 mg/day has health benefits. Most of us don’t consume enough lutein in our diets. THE BASICS OF LUTEIN Lutein (pronounced loo-teen) is an antioxidant belonging to a group called carotenoids, which make the bright yellow, red and orange colors in fruits, vegetables and other plants. Antioxidants neutralize the activity of reactive compounds called free radicals, which can cause damage to our organs – and therefore, our health – if their presence isn’t controlled. Lutein is often found working alongside another carotenoid called zeaxanthin (zee-uh-zan-thin), which is so similar to lutein that they’re frequently combined into one category by information sources like the United States Department of Agriculture’s Food Composition Database, which reports the “lutein + zeaxanthin” content of foods. LUTEIN AND HEALTH While lutein’s antioxidant effects can occur anywhere in the body, most of this nutrient’s activity is concentrated in the eyes. Of the many types of carotenoids in our bodies, only lutein and zeaxanthin are found in a specific region of the eye called the macula, which is responsible for maintaining central vision. In the eye, lutein’s role as an antioxidant lowers the activity of free radicals, which can cause damage to the macula and other parts of the eye. Along with zeaxanthin, it helps to absorb harmful high-energy blue light to protect and maintain healthy eyes. Getting adequate amounts of lutein may lower the risk of developing age-related […]

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What You Should Know About Cannabinoids: CBD and THC

You’ve heard about them and have probably seen them for sale on the open market. Now let’s learn the facts, the truth and the basics of the cannabinoids CBD and THC. Cannabinoids are substances derived from the cannabis plant and include both the psychoactive and non-psychoactive compounds known as THC and CBD as well as compounds called terpenes. These terms can be confusing if you’re not familiar with them, but it’s important to understand the similarities and differences among these compounds and their effects. Here are some helpful definitions: From hemp to CBD: a 400-year journey In the 1600s, hemp and hemp seeds were introduced to North America from China and became an important agricultural crop. Hemp was an important fiber source for rope, grain bags, wagon covers, and clothes. Hemp seed oil was important in the production of paints, ink, varnishes and lamp oil. The rise of cotton and tobacco in the mid-1800s led to a decline in hemp production, and as hemp production diminished into the twentieth century, its THC content began to increase when it began to crossbreed with its southern Asian cousin. The psychoactive component of marijuana, THC, was not identified as such until the 1960s, at which point industrial hemp and high-THC varieties were indistinguishable. Cannabinoids as pharmaceuticals Cannabis has been shown to be effective for several ailments including pain, seizures, multiple sclerosis, sleep apnea, glaucoma, Crohn’s disease, and chemotherapy-induced nausea and vomiting. As of June 2018, the U.S. Food and Drug Administration (FDA) approved a drug containing CBD to reduce seizure occurrences in epilepsy. Shortly afterwards, the FDA approved pharmaceuticals containing CBD and less than 0.1% of THC. Other drugs containing synthetically derived active ingredients such as dronabinol and nabilone (which has a chemical structure similar to THC) are available to treat anorexia associated […]

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Up Close on Allulose Labeling

Highlights News about sugar always makes headlines. In May 2016, big news came from the FDA when it declared that a new line for added sugars information was required on the Nutrition Facts label. In April 2019, and again in October 2020, the FDA turned its attention to allulose, a type of sugar that many people are not (yet) familiar with. What is Allulose? Allulose is a monosaccharide found naturally in brown sugar, maple syrup, molasses, wheat, and dried fruits like figs and raisins. Allulose is not as abundant in nature as other sugars, thus it is considered a rare sugar. In a 2021 IFIC survey, only 15% of consumers reported that they had heard of allulose. Allulose is also commercially produced. New technologies have enabled allulose to be efficiently mass-produced from corn for use a tabletop sweetener and as an ingredient in packaged foods and beverages. Allulose is considered safe to consume and is permitted by the FDA for use in the U.S. food supply. What Has the FDA Announced About Allulose? Although allulose may be relatively unknown to consumers, allulose has been on the FDA’s radar since June 2012 when they first permitted its use in the U.S. food supply. Since that time, the FDA has made a few more announcements about allulose. In the May 2016 Nutrition and Supplement Facts Label Final Rule, the FDA stated that – pending future rulemaking, allulose must be declared on the Total Carbohydrate, Total Sugars and/or Added Sugars line of the Nutrition Facts label. In this 2016 final rule, the FDA did not determine a caloric value for allulose. The FDA did, however, apply the standard carbohydrate value of four calories per gram for the purposes of calculating and displaying allulose’s caloric contributions on the Nutrition Facts label. In April 2019, the FDA issued updated draft guidance for food manufactures, stating that allulose can be counted […]

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A New Health Option for the New Year: The Non-Diet Approach

At the start of a new year, it often seems that everywhere you look, someone is trying a new diet. But whether we resolve to change our eating in order to lose weight, improve our overall health, or just “get back on the wagon” after holiday indulgences, strict dieting might not be the healthiest habit to form as 2020 starts. In fact, most crash diets can have the opposite outcome to the one we hope for—weight gain. As we ring in the new decade, let’s look at what it would be like to adopt a non-diet approach to health, instead striving for a weight-neutral, evidence-based healthcare model for individuals with a concern about their weight. This approach is often used in conjunction with the Health at Every Size® paradigm, as well as models like intuitive eating and mindfulness. The main emphasis of these non-diet approaches is to shift the focus from weight loss to overall well-being. Back up—what is Health at Every Size®? Health at Every Size® (HAES®) is a trademarked paradigm that rejects the use of weight and body size as a proxy for overall health. Rather, HAES addresses health from a social-ecological perspective, emphasizing that health is affected by our genetics, personal behaviors, family and social circles, physical environments and public policy. While weight may be impacted by these different factors, it is not the exclusive determinant of someone’s health. Often, chronic disease and health status are not things we can see at first glance; consequently, a person’s appearance doesn’t tell the whole story of their health. Thus, HAES directly addresses the negative impact of weight stigma and takes the focus of our overall healthcare away from weight. The five principles of HAES are weight inclusivity, health enhancement, respectful care, eating for well-being and life-enhancing movement. What else […]

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What Is the Mediterranean Diet?

Download the Mediterranean Diet Fact Sheet Here Highlights The Basics of the Mediterranean Diet The Mediterranean diet first became of interest to researchers in the 1950s when certain populations in the Mediterranean Sea basin were observed to be in better overall health with lower rates of cardiovascular and metabolic diseases and greater longevity than wealthier nations of the Western world. Thus, the diet refers to the traditional food cultures of the countries that surround the Mediterranean Sea, including Greece, Italy, Spain, Morocco, Egypt and Lebanon. Staples of the Mediterranean diet include fruits and vegetables, whole grains, seafood, nuts and legumes, and olive oil. In lesser amounts, poultry, eggs, cheese and dairy are consumed. The Mediterranean diet is highlighted in the Dietary Guidelines for Americans (DGA) as a “healthy dietary pattern.”1 But, this diet isn’t restrictive like many fad diets; rather, it emphasizes eating nutrient-dense foods without counting calories or completely omitting any one food type. Moreover, the Mediterranean diet encompasses more than just food; for this reason, it is often described as a way of life. Traditionally, people living in Mediterranean regions have emphasized physical activity, social gatherings and relaxation along with a moderate consumption of wine with meals. In the U.S., drinking alcohol in moderation is defined as limiting intake to two drinks or less per day for men—and one drink or less in a day for women. One drink is equivalent to one and a half ounces of 80 proof (or 40%) distilled spirits/liquor, five ounces of 12% alcohol wine or 12 ounces of 5% alcohol beer. Guidelines for the Mediterranean Diet Unlike some diets, the Mediterranean diet does not have strict requirements. Since its parameters can vary and many people may not be familiar with the Mediterranean diet, here is a quick overview: The Mediterranean Diet and […]

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