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The New York State Dietetic Association Presents
The Danger Zone(Trans Fats/Celiac Disease/Food Allergies)
With Marlisa Brown MS, RD, CDE, CDNRegistered Dietitian, Certified Diabetes
Educator and Chefwww.TWellness.net
What’s Similar About Trans Fat,Celiac and Food Allergies?
All are hidden in food Each may present a risk More and more customers are asking
about these items Operators that aren’t able to answer
questions and offer alternate choices may lose business
Trans Fats
First introduced by Crisco through a process called partial hydrogenation
First used to change a liquid shortening into a semi solid
Can extend shelf life Provides a crispy texture
Has been used in the development of many food products
It is impossible to identify trans fat content by looking at a menu description or plated entree
Dangers of Trans Fats
Raises total cholesterol Raises LDL (bad) cholesterol Decreases HDL (good) cholesterol Increases risk of heart disease (heart
disease is the leading cause of death in new York city with 23,000 deaths in 2004 1/3 of these under 75 years old)
Trans Fat Rulings
January 2006 FDA made trans fats listing on food labels mandatory
July 2007 NYC Department of Health will require that all NYC restaurants only use oils and spreads that are trans fat free (except donuts until July 2008)
July 2008 all NYC restaurant food served must be trans fat free
Foods labeled trans fat free must have less than 0.5 gm trans fat per serving
What It Means Going Trans Free
Manufacturers will need to reformulate oils and ready to cook foods containing trans fats.
All natural vegetable oils are trans fat free but many don’t have the stability to hold as long as trans fat containing oils. Many oils are being formulated with lower linolenic content and higher oleic content that may be used as a successful substitute.
Arguments on the Mandate
Ethnic restaurants may have trouble converting or understanding the changes needed
There may not be enough time to provide suitable products for all uses
Will legislation change fast enough if the science changes?
Shouldn’t restaurants have the right to just post information and give customers the chance to choose?
Important Information on Trans Fat Ruling
For NYC Dial 311 and ask for the trans fat help line (for NYC calling outside of the city dial 718-254-8061)
Department of Health http://www.nyc.gov/html/doh/downloads/pdf/cardio/cardio-transfat-bro.pdf
Look for detailed information at www.notransfatnyc.org General trans fat info www.bantransfat.com Look for help if you need it. There will be substantial
fines for lack of compliance issued by the DOH
Celiac Disease and Gluten Free
An intolerance to the gluten in food and other products
Gluten is a protein found, in wheat, rye, barley and possibly oats
Gluten is added to foods in many ways with sauces, gravies, breading, bouillon and thickening agents
It is estimated that 1 in 100 people in the US have celiac disease (currently only 1 in 1000 are being diagnosed)
Important to Know About Celiac
Unlike cardiac disease, diabetes and hypertension with celiac disease you can’t just cheat sometimes, it is a diet for life
It can take up to 3 years for adults on a gluten free diet to become free of symptoms and as little as a teaspoon of a gluten containing food can set back a persons recovery
Untreated Celiac Disease Is Linked to Many Health Problems
Type One Diabetes, Lymphomas, Dermatitis, Osteoporosis, Anemia, Reflux, Irritable Bowel Disease, Thyroid Disorders, Infertility, Depression, Mouth Ulcers, Rheumatoid Arthritis, Suppressed Auto immune Disorders, Tooth Enamel decay and Autoimmune Liver Disease are just some of the possible disorders
Prevalence of Celiac is rising due to better screening. Currently in Ireland it’s 1 in 50, in Italy 1 in 100
The NIH and WHO are providing education to help increase the understanding and the diagnoses of celiac disease
Why Should Restaurants Know About Celiac?
A mistake in the kitchen or by your staff can make a customer sick
It is difficult to impossible to order gluten free food without knowledgeable help from the restaurant
Many restaurants and National chains offer gluten free options including: Outback, Legal Seafood, PF Chang’s, Texas Roadhouse, Bonefish Grill, Charlie Brown’s, Don Pablo’s, Houston’s, Mama’s in Oakdale and many more
Why Should Restaurants Know About Celiac? People who have celiac disease and their
families are very loyal to restaurants that accommodate them
Celiac support groups recommend restaurants at their meetings and people travel from all over to eat at these restaurants
With the help of a Registered Dietitian and a Celiac Support group it can be easy to coordinate gluten free choices for your menu
Celiac Support Groups
Celiac Disease Foundation www.celiac.org 1-818-990-2354
Gluten Intolerance Group [email protected] 206-246-6652 Celiac Disease Center at Columbia University
www.celiacdiseasecenter.org 212-305-5590 Celiac Sprue Association Omaha, NE
www.csaceliacs.org Canadian Celiac Association Mississauga, ON
www.celiac.ca 905-507-6208 American Celiac Disease Alliance
www.americanceliac.org
The New York State Dietetic Association Presents
The Danger Zone • Food Allergies
Presented by
Constance Brown-RiggsMSEd, RD, CDE, CDN
Author – Eating Soulfully and Healthfully
with Diabetes (iUniverse 2006)
www.eatingsoulfully.com
Food Allergens 90% of all allergic reactions to foods
include: Milk, Eggs, Wheat, Peanut, Soy, Tree Nuts (Walnuts, Pecans, Chestnuts, Brazilian nuts, Hazelnuts, Pecans, Pine Nuts, Cashews), Fish and Shellfish
Many reactions in restaurants occur from cross contamination, through cooking utensils, grills, cooking oil, unclean surfaces and cookware. Also, incomplete information given by staff when questions are asked regarding allergens
Hidden Food Allergens
Some places milk could be hidden: deli slicing machines, processed meats and some tuna, on steaks topped with butter, in sauces, seafood soaked in milk or anything labeled with casein, and in desserts and toppings
Tree nuts could be hidden in barbeque sauce, crackers, breads, cereals, coatings and ice cream
Fish could be hidden in Worcestershire, anchovies, and condiments. Imitation crabmeat could have wheat added and is a regular fish not a shellfish (take care with frying oil)
Wheat is used as a filler in many foods (other titles for wheat include; kamut and spelt)
Peanuts in toppings sauces, falling into muffins and baked goods, peanut oil, arachis is a peanut oil
Eggs could be in baked goods, sauces & foam toppings
Hidden Food Allergens
Reactions to Food Allergies
Having a customer reacting to a food allergy is something to be avoided at all costs. If the reaction is severe and the person does not have an epi pen with them they may go into anaphylatic shock which could result in a fatality
Symptoms of an allergic reaction may include; skin symptoms or swollen lips, difficulty breathing, reduced blood pressure, headache and gastrointestinal symptoms
Resources for Food Allergies American Academy of Allergy, Asthma, and Immunology
www.aaaai.org The Asthma and Allergy Foundation of America
www.aafa.org Food Allergy Anaphylaxis Network www.foodallergy.org
1-800-929-4040 Food Allergies Database www.allergyadvisor.com Find a Registered Dietitian through the American Dietetic
Association www.eatright.org
© Marlisa Brown MS RD CDE CDN, 160 Howells Rd. Bay Shore, NY 11706 631-666-4297, Fax 631-666-5284 www.twellness.net call for information on reproducing
You may feel that some customers requests seem like they are not that important
Not providing for requests appropriately can lead to lost customers and a possible emergency situation
Marlisa Brown MS RD CDE CDNRegistered Dietitian, Certified Diabetes Educator and Chef
160 Howells Rd Bay Shore, NY 11706
631-666-4297www.TWellness.net
Constance Brown Riggs MSEd RD CDE CDNRegistered Dietitian, Certified Diabetes Educator, Author
100 Veterans Blvd. Suite 15Massapequa, NY 11758
516-795-4288www.cbrnutritionenterprises.com