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
5
10
15
20
25
30
1920 1940 1960 1980 2000 2020
% D
isp
osa
ble
In
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Year
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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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
1000
2000
3000
4000
5000
6000
Kcal
/m3
Protein Yield (g) in California Crops
Al-mond
Potato Peanut Dry bean
Corn Rice Wheat Tomato Grape0
20
40
60
80
100
120
140
160
Gra
ms
prot
ein/
m3
Adapted from Blaine Hanson, Univ. California, Davis
Water Use in California Crops
Almond Potato Alfalfa Dry bean
Corn Rice Grain Tomato Squash0
1000
2000
3000
4000
5000
6000
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
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