The Dangers of Eating

Eric DeckerDepartment of Food Science

University of Massachusetts, Amherst

www.delish.com q.equinox.com

How We Decide What Food to Buy?

Nutrition

Value

Convenience

Taste

ConvenienceTime Management

• 1887: Half of a households labor hours were for preparing foods

• 2010: – Food preparation < 25 min/day

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ConvenienceTime Management

• Households are also spending less time shopping for foods (< 15 min/day)– Requires foods will long shelf-life so food shopping

is not a daily event– Requires one stop shopping vs individual food

vendors

www.ers.usda.govwww.getrealmaine.com

Benefits of Processed Foods Increased Spending Power

• Food Cost are declining

0

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1920 1940 1960 1980 2000 2020

% D

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23.4% in 1929

9.6% in 2008

Food Preservation = Value + Convenience + Sustainability

• Shelf-life is related to product costs (e.g. veggies and seafood)

• Shelf-life is related to food waste = sustainability– 40% of all food from farms is wasted– Less money spent on replacing spoiled food

• Shelf-life is related to convenience– Less shopping time

• Shelf-life provides year long accessibility to foods

Food PreservationAdvancing Mankind

• Salting = Meats and Dairy

• Smoke = Meat and Fish

• Acids = Fermented Vegetables

• Alcohol = Wine and Beer

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http://medicapharm.comseattleorganicrestaurants.com

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Are Food Additives Toxic?

"There is just no acceptable level of any chemical to ingest, ever,"

Food Babe

Azodicargonamide in Subway breadAlso used in Yoga Mats

INGREDIENTS: WATER (75%), SUGARS (12%) (GLUCOSE (48%), FRUCTOSE (40%), SUCROSE (2%), MALTOSE (<1%)), STARCH (5%), FIBRE E460 (3%), AMINO ACIDS (<1%) (GLUTAMIC ACID (19%), ASPARTIC ACID (16%), HISTIDINE (11%), LEUCINE (7%), LYSINE (5%), PHENYLALANINE (4%), ARGININE (4%), VALINE(4%), ALANINE (4%), SERINE (4%), GLYCINE (3%), THREONINE (3%), ISOLEUCINE (3%), PROLINE (3%), TRYPTOPHAN (1%), CYSTINE (1%), TYROSINE (1%), METHIONINE (1%)), FATTY ACIDS (1%) (PALMITIC ACID (30%), OMEGA-6 FATTY ACID: LINOLEIC ACID (14%), OMEGA-3 FATTY ACID: LINOLENIC ACID (8%), OLEIC ACID (7%), PALMITOLEIC ACID (3%), STEARIC ACID (2%), LAURIC ACID (1%), MYRISTIC ACID (1%), CAPRIC ACID (<1%)), ASH (<1%), PHYTOSTEROLS, E515, OXALIC ACID, E300, E306 (TOCOPHEROL), PHYLLOQUINONE, THIAMIN, COLOURS (YELLOW-ORANGE E101 (RIBOFLAVIN), YELLOW-BROWN E160a), FLAVOURS (3-METHYLBUT-1-YL ETHANOATE, 2-METHYLBUTYL ETHANOATE, 2-METHYLPROPAN-1-OL, 3-METHYLBUTYL-1-OL, 2-HYDROXY-3-METHYLETHYL BUTANOATE, 3-METHYLBUTANAL

https://jameskennedymonash.wordpress.com/2014/01/11/bananablueberryegg-ingredients-posters-pdfs/

Everything is a Chemical and Toxic

• Water 8000 g• Sucrose 2000 g• Vitamin C 840 g • Alcohol 500 g• Salt 225 g• MSG 15 g• Nitrite 12.6• Caffeine 10 g• Capsaicin 3 g• Aflatoxin 0.2 g• Botulism 0.0003 g

The No No List1. Acesulfame K (Acesulfame Potassium)2. Alum (Aluminum Ammonium Sulfate/Aluminium Potassium Sulfate)3. Aluminum Calcium Silicate/Bentonite (Calcium Aluminosilicate, Calcium Silicoaluminate, Sodium Calcium

Silicoaluminate)4. Ammonium Chloride5. Artificial Colors (Synthetic and Certified FD&C)6. Artificial Flavors7. Aspartame8. Astaxanthin9. Autolyzed Yeast Extract10. Azo Dyes11. Azodicarbonamide12. Benzoic Acid13. Benzyl Alcohol/Benzoyl Peroxide(Synthetic only)14. BHA (Butylated Hydroxyanisole)15. BHT (Butylated Hydroxytoluene)16. Bromated Flour17. Brominated Vegetable Oil18. Caffeine (Added, not naturally occurring)19. Calcium Bromate20. Calcium Peroxide21. Calcium Sorbate22. Canthaxanthin23. Caprocaprylobehenin24. Caramel Color (Classes II-IV)25. Carboxymethyl Cellulose26. Carmine/Cochineal27. DATEM(Diacetyl Tartaric Acid)28. Diacetyl/Acetoin29. Dipotassium Sulfate30. Disodium Guanylate (GMP)31. Disodium Inosinate(IMP)32. EDTA (Calcium Disodium EDTA/Disodium Dihydrogen EDTA)33. Esters of Fatty Acids34. Ethoxyquin35. Fat Substitutes (Sucrose Polyester, Microparticulated Whey Protein Concentrate)36. FD&C Colors37. Glycerides(Mono & Diglycerides, all forms)38. Glycerol Ester of Wood Rosin39. High Fructose Corn Syrup (HFCS)40. Hydrogenated Starch41. Hydrolyzed Soy or Corn Protein42. Lard

43. L-Cysteine (Cystine)44. Maltodextrin45. Monosodium Glutamate/Sodium Glutamate (Added MSG, not naturally occuring)46. Neotame47. Nitrates/Nitrites (Added, not naturally occuring)48. Parabens (all)49. Partially Hydrogenated Oils/Artificial Trans Fat50. Polydextrose51. Polysorbates (all)52. Potassium Benzoate53. Potassium Bisulfate54. Potassium Bromate55. Potassium Lactate56. Potassium Sorbate57. Proprionates (Calcium, Sodium)58. Propyl Gallate59. Propylene Glycol60. Propylene Glycol Alginate61. Saccharin (Calcium Saccharin)62. Salatrim63. Silicones/Siloxanes (Methyl Silicon, Dimethylpolysiloxane)64. Artificial Smoke Flavor65. Sodium Benzoate66. Sodium Diacetate67. Sodium Erythorbate68. Sodium Lactate69. Sodium Lauryl Sulfate70. Sodium Metabisulfite71. Sodium Phosphate/Trisodium Phosphate72. Stannous Chloride73. Sucralose74. Sucroglycerides75. Sulfites (Added, not naturally occurring)76. Sulfur Dioxide77. Tertiary Butylhydroquinone (TBHQ)78. Theobromine(Added, not naturally occurring)79. Titanium Dioxide80. Triacetin/Glycerol Triacetate81. Vanillin

The “Future” No No List1. Alum (Aluminum Ammonium Sulfate/Aluminium Potassium

Sulfate)2. Artificial Colors (Synthetic and Certified FD&C)3. Artificial Flavors4. Autolyzed Yeast Extract5. Azo Dyes6. Benzoic Acid7. BHA (Butylated Hydroxyanisole)8. BHT (Butylated Hydroxytoluene)9. Calcium Peroxide10. Calcium Sorbate11. Caramel Color (Classes II-IV)12. DATEM(Diacetyl Tartaric Acid)13. Dipotassium Sulfate14. EDTA (Calcium Disodium EDTA/Disodium Dihydrogen EDTA)15. Esters of Fatty Acids16. Ethoxyquin17. FD&C Colors18. Glycerides(Mono & Diglycerides, all forms)19. Glycerol Ester of Wood Rosin20. High Fructose Corn Syrup (HFCS)21. Hydrolyzed Soy or Corn Protein22. L-Cysteine (Cystine)23. Maltodextrin24. Nitrates/Nitrites (Added, not naturally occuring)

25. Partially Hydrogenated Oils/Artificial Trans Fat26. Polydextrose27. Polysorbates (all)28. Potassium Benzoate29. Potassium Bisulfate30. Potassium Lactate31. Potassium Sorbate32. Proprionates (Calcium, Sodium)33. Propylene Glycol34. Propylene Glycol Alginate35. Artificial Smoke Flavor36. Sodium Benzoate37. Sodium Diacetate38. Sodium Erythorbate39. Sodium Lactate40. Sodium Lauryl Sulfate41. Sodium Metabisulfite42. Sodium Phosphate/Trisodium Phosphate43. Sulfites (Added, not naturally occurring)44. Sulfur Dioxide45. Titanium Dioxide46. Triacetin/Glycerol Triacetate47. Vanillin

Nitrates/Nitrites

• Originally was an accidental contaminant of salt that ended up curing meat 2nd century

• Used as a food ingredient in middle ages• Advantage = sets color, inhibits rancidity and prevented

growth of C. botulinum• Residual Nitrite + Protein + heat = nitrosamines =

carcinogen• Regulations:

– 200 ppm maximum allowable to reduce nitrites to decrease nitrosamines

– Nitrate not allow since it can produce residual nitrite

Natural Cured Meats

• Bacon, Ham, Salami, Bologna, Hot Dogs

• Natural Cured Meats– Utilize plant extracts, e.g.

celery powder, high in nitrates (80% of consumed nitrites come from plants)

– Contain nitrates which are more likely to form nitrosamines

– Nitrate is nitrate regardless of its source

Monosodium Glutamate

• Sodium salt of a naturally occurring amino acid

• Discovered in 1908 from seaweed soup• Produces umami taste = flavor enhancer• Can be used to decrease sodium by 30-40%• Effect at concentrations of 0.1-0.8% which is

similar to naturally occurring levels in foods

Naturally Occurring MSG in FoodsFood Free glutamate (%)

Scallops 0.14

Seaweed (kelp) 1.6

Mushrooms 0.07

Tomato 0.25

Soy sauce 0.4-1.2

Fish sauce 0.6-1.4

Parmegiano 1.7

www.toptenz.net

MSG

• Chinese Restaurant Syndrome– 1968 letter to the editor to N.E. J. of Medicine– Headache, numbness, palpitations, weakness– No evidence in numerous studies including double

blind placebo controlled trials– Considered one of the safest food ingredients by

FDA, EU and World Health Organization• Negative label

– Replace by hydrolyzed proteins and yeast

Aspartame

• Discovered in 1965 and approved as a food additive in 1981

• Methylated dipeptide of phenylalanine and aspartic acid• Unsafe for PKU patients because of their inability to

metabolize phenylalanine• Approved as safe in over 90 countries• FDA declared “one of the most thoroughly tested and

studied food additives the agency has ever approved" • Over 1200 scientific publications with no proof of safety

issues

Aspartame in Soda

• Pepsi announce it would replace aspartame with sucralose or sucralose/Ace K blend– Sales for diet soda’s decreasing while full calorie

soda sales continue to increase– Aspartame not stable at low pH

If one is to drink soda, is sugar or aspartame safer?

Panera Banned Food Additives

• Astaxanthin = Salmon• Diacetyl = Vinegar• Esters of Fatty acids = All Fats• Maltodextrin = Bread and Beer• Proprionates = Swiss Cheese• Vanillin = Vanilla• Lard = ????

Can We get Additives out of Food

• Artificial Colors =Natural colors• Butylated Hydroxyanisole = Tocopherols and

Rosemary• Bromated vegetable oil = natural gums• Titanium Dioxide = Emulsions• MSG = Autolysed Yeast• EDTA = Protein• Food contain natural preservatives that could be

the key to producing healthy foods in the future

Antibiotics• Nontheraputic doses are used to increase weight

gain and decrease disease• Long term use of antibiotics allow bacteria to

mutate and be resistant to antibiotics

• If these bacteria are pathogens, they could infect humans and would not be able to be control with traditional antibiotics

Antibiotics

• Meat Industry has been very resistant to remove antibiotics due to economical loses since very few alternatives are available

• Retail companies can play a major role in removal of non-therapeutic antibiotics– Most still allow antibiotics to treat disease

Future of Food• In the next 40 years the world population

will increase by 2 billion people (John Bongaarts, Population Council)

• We will need to produce as much food in the next 40 years as the in the last 8000 years (Jason Clay, World Wildlife Foundation)

Geiasousuperman.worldpress.com

Food Production Challenges

• Livestock Production Costs– Producing 1 lb meat costs

• Beef = 5-20 lb feed• Pork = 3 lb feed• Chicken = 2 lb feed• Fish = 1.2 ?

• Does vegan have to be the future? – Texturized Soy protein– Gates Foundation– Meat Blends

Meat Blends

• Mushroom:Beef Taco filling– 45% button mushrooms

– Umami favor decreases needed salt– Moisture binding decreases fat content

• Other Potential Blends:– Fruit, Plant Protein?????

Plant Foods

• Not all plants are equally sustainable• Variations seen in water requirements and

yields• In the future, will we need to think about the

most sustainable plants if we are to feed the world?

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Calorie Yield in California Crops

Almond Potato PeanutDry bean Corn Rice Wheat Tomato Grape0

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/m3

Protein Yield (g) in California Crops

Al-mond

Potato Peanut Dry bean

Corn Rice Wheat Tomato Grape0

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Adapted from Blaine Hanson, Univ. California, Davis

Water Use in California Crops

Almond Potato Alfalfa Dry bean

Corn Rice Grain Tomato Squash0

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Adapted from Blaine Hanson, Univ. California, Davis

• Alfalfa used for Dairy Cows• California has larges dairy industry• Why is dairy being produced in a water poor state

• 1.1 gallon of water is needed for 1 almond

• Water is being diverted from other crops to save almond trees

What can Chef’s do for the Food Industry?

• Make Food Taste good!!!!– Vegetable consumption has not increased despite

major marketing efforts• Taste, Convenience, Value?

– Salt intake is too high• Much of the salt in frozen and canned foods is never

tasted as its inside the food• Salting at table results in less sodium consumption

What can Chef’s do for the Food Industry?

• Make Food Taste good!!!!– Potatoes are high in nutrients and very sustainable

• Most preparations are high in fat and calories• Low calorie potatoes?

– Everybody wants clean label foods• Natural ingredients to:

– Slow microbial spoilage– Prevent rancidity– Moisture binding = sugar replacement– Nitrite replacement– Solid fat altenatives

What’s in it for me!

• Product Development Competitions– James Beard Foundation Better Burger Project

• Student Competitions– Research Chef’s Association– Institute of Food Technologist– Commodity Organizations/Companies

• Cranberries, almonds, raisins, etc.

What’s in it for me!

• Open Innovation:– Companies are looking for external ideas

• General Mills• Pepsico• Kraft• Campbell’s• Mondelez

www.nutraingredients.com

Pseudoscientifc Fear Trends

• Not Science but Marketing– General Mills will make Cheerios GMO free

• There are no GMO Oats

• Without Chemicals, Life would be FlavorlessAnd we would be out of work!!

Food is DangerousRisk Assessment

• Calcium and Chocolate milk

• Fish and Methyl Mercury

• Nuts and Aflatoxins

• Vegetables and Food Poisoning

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agresearchmag.ars.usda.gov

Pick your poison