Part I:You can choose one of the suggested topics or add your own, as long as it addresses organic food and/or GMO. Follow the same format as you did with the others - Main post followed by 2 replies on different days. Your two required replies should address classmates who chose a different angle for their main post than you did, then additional replies are welcome.Suggested topics for your main post:
- Do you thinkGMOsshould be restricted or banned as they are in most of Europe and other parts of the world? Why or why not? Refer to film and also lecture 12. You can address economic and/or health concerns as you wish
- What are the ways in which you would identify the presence GMO in food, as labeling is not required for them. For some foods, all you have to do is look for ingredients that question1 in your term assignment asked for.
- There are certain labeling techniques that can identify packaged products that are reasonably sure to be free of GMO. You can do an internetsearch for this one -cite reference.
- How can you identify fresh produce that is organically grown?
Part II:Write a short reply to each of the following posts( I"ll post it once you finish the part I)
PowerPoint Presentation Bio 125 Distance Learning Lecture 12 Janine Grant FUNCTIONAL FOODS, ORGANIC FOODS, GMOs PHYTOCHEMICALS, SUPPLEMENTS Learning Objectives: To gain an understanding of Organic Foods and Genetically Modified Organisms (GMO) Functional Foods Certain foods can be considered to have additional health benefits Phytochemicals Non-nutritive chemicals provided by plant foods than (usually) enhance health Supplementation Regulations governing their manufacture and labeling 1 2 Organic Food Definition: Food produced without the use of synthetic pesticides, herbicides, fungicides, fertilizers, and, in the case of meats, antibiotics, hormones, and other drugs. Organic foods are assumed to be free of synthetic chemicals, but there is no guarantee that crops completely escape contamination from the environment. However, organic foods do substantially reduce the exposure to chemicals. Organic farming is done in a sustainable way, using crop rotation, compost and other methods that preserve the soil. Therefore, it may be that organically grown foods contain more nutrients than “conventionally” grown food. Organic foods may not contain GMO. The USDA’s National Organic Program has developed standards for organic foods and requires them to be certified. Products that are 100% organics, or contain at least 95% organic ingredients may display the USDA organic seal. (see next slide). Fresh produce does not display this seal. You can determine organic produce by the PLU code. 4 digit codes beginning with 3 or 4 are conventional. 5 digit codes beginning with 9 are organic. 3 4 Genetically Modified Organisms (GMO) GMOs were addressed in the film Food Inc. Definition: GMO foods have their DNA enzymatically modified in a lab to create certain traits not naturally present. In 2015, the FDA approved the sale of genetically modified salmon that grow to be bigger than normal. However most GMO are plant crops. Genes from other organisms (plant or animal) are introduced into the DNA of the native species. The altered DNA (recombinant DNA) then introduces the intended traits such as resistance to herbicides (e.g. Roundup) that would ordinarily kill the crop. Some plants are modified to produce their own pesticides (e.g. Bt Corn – see text). Unlike conventional plants, GMO seeds can, and are, patented. There is concern about GMO’s effect on the environment and on health, such as: Allergic reactions to foreign DNA Exposure to increased levels of herbicides such as Roundup (glyphosate) The development of herbicide and pesticide resistance. Decreased crop diversity Reduced nutritional value, and possible mineral depletion of the soil. Fortified Foods (see Lecture 1 and Vitamin Lectures) Fortified foods are foods to which one or more nutrients are added that are not present in the original food. Historically, fortification has been used to correct nutrient deficiencies in certain populations. Currently, manufactures use fortification as a marketing tool, especially with protein drinks, energy bars, and other such “designer foods” marketed as Functional Foods (see below). Historical examples of fortified foods mandated by the government to prevent nutritional deficiencies: 1924 - Table salt with iodine added – prevention of goiter in Midwest 1930’s - Milk with vitamin D added – prevention of rickets in children Additional examples of fortified foods: Orange juice with extra calcium added Breakfast cereals with 100% of the DV for vitamins in addition to those replaced via enrichment, breads with extra folic acid added. Vitamin Water Energy Drinks “Energy Bars” with vitamins, minerals, amino acids, herbs 5 Functional Foods - See text for more The definition of functional food is a food that provides health benefits beyond basic nutrition. That is, some foods may be of therapeutic value for certain health concerns. The health promoting substances can be zoochemicals (from animal foods) or, more commonly, phytochemicals (from plant foods). Many cultures, including Eastern cultures (such as Traditional Chinese Medicine or TCM), have used foods for medicinal benefits, based on cultural belief and tradition. Recently, the scientific community has conducted many studies on the relationship between intake of certain foods and health. Most of this research has focused on phytochemicals. For example cruciferous vegetables (cabbage and its relatives) have been associated with a decreased risk of cancer, blueberries may protect the brain and prevent cancer, and these benefits have been backed up by research. An increased intake of wild fatty fish has been associated with a reduced risk of heart disease. Scientific research has backed this up with studies of omega-3 fatty acids. 6 Other “functional foods” are manufactured in the lab, or fortified to contain certain supposed health promoting properties. Such foods have been termed “designer foods” or “nutraceuticals”. An example that was once popular is margarine fortified with plant sterols to help lower serum cholesterol. (e.g. Benecol. The idea was that plant sterols compete for absorption). Another currently popular example is the wide assortment of protein shakes and other drinks that claim to enhance the effects of exercise. It is preferable to depend on real food for health benefits. Manufacturers can add health claims to their real foods. For example, the FDA permits foods containing oats to claim that it helps to lower serum cholesterol, based on current scientific evidence that supports this claim. 7 7 8 PHYTOCHEMICALS – see text as well The literal meaning is “plant chemical”. These substances, which number in the thousands, are categorized at this time as non-nutritive (i.e. distinguishable from essential and energy yielding nutrients, as there are no recommended dietary requirements), yet biologically active in the plant. For example, many plants contain natural pesticides (garlic and onions) and other substances to protect the plant. Some of these substances have no effect on humans, some have a beneficial effect, and some are toxic. Although not technically phytochemicals, wild mushrooms (which are fungi, not plants) contain substances that can cause symptoms ranging from upset stomach to hallucinations, to liver and kidney failure and death. Some, on the other hand, may be medicinal, such as Shiitake mushrooms. Plants can also contain toxic chemicals and antinutrients. When we speak of phytochemicals, however, we are generally referring to health-promoting substances. These phytochemicals include allium compounds, isoflavones, saponins, indoles, flavonoids, carotenoids, phytates (can be beneficial in certain circumstances), lignans, and others. Some act as antioxidants. Some activate enzymes that inhibit the growth of cancer. 9 Carotenoids A group of more than 600 yellow, orange and red compounds found in fruits and vegetables. Beta-carotene is an example of one of the most widely known. Others include alpha-carotene, beta-cryptoxanthin, lycopene, lutein, and zeaxanthin. Blood carotenoid levels can be measured to indicate of fruit and vegetable intake. The intake of carotenoids has been associated with a reduced risk of certain cancers, cardiovascular disease, cataracts, and macular degeneration. The benefit has been attributed to their potent Antioxidant activity. 5 examples of specific carotenoids: Beta carotene, orange, has Vitamin A activity. Lycopene – red pigment in tomatoes, watermelon. Associated with prostate health. Lutein and zeaxanthin, yellowish, abundant in spinach and egg yolk, accumulate in the macula of the eye, helping to prevent macular degeneration. Astaxanthin, pink, found in shrimp, lobster, wild salmon. (Yet it is a phytochemical: animals eat algae and store its carotenoids.) Flamingos have pink feathers because they eat wild shrimp. 10 Flavonoids A family of plant pigments found in fruits and vegetables that help protect against certain cancers, inflammation, and cardiovascular diseases. They are commonly antioxidants. Some examples of foods rich in flavonoids: Citrus fruits contain about 60 known flavonoids that inhibit blood clotting, cancer and inflammation, and have antioxidant properties. Found in the white part of the inside of rind. Onions provide quercetin Blueberries, raspberries and red cabbage contain anthocyanins. Coffee, tea, dark chocolate (cacao), and red wine/grape juice provide flavonoids. 11 Sulfur-containing phytochemicals Plant based sulfur compounds stimulate enzymes that detoxify carcinogens For example Indoles present in cruciferous vegetables (cabbage family, see book). Indoles inactivate estrogen which is believed to increase risk of cancer. Sulphoraphane in broccoli (also a crucifer) activates anti carcinogenic enzymes Sulfides (i.e. allium compounds present in garlic and onions activate certain enzymes that help to detoxify carcinogens. Isothiocyanates – broccoli, mustard greens, radish 12 Phytoestrogens Once thought to be beneficial for prevention of certain estrogen related cancers. (May block the action of endogenous estrogens) Categories of phytoestrogens include: Isoflavones (such as genistein and daidzein in soybeans) Lignans (a non-carbohydrate fiber found in flax seed). Phytoestrogens are goitrogenic – depress thyroid function. Evidence is inconsistent regarding anticarcinogenic properties See text for listing of phytoestrogens. How much phytochemicals to consume? There are no DRI’s (which incorporate the RDA’s) for phytochemicals, which are not considered essential nutrients, as are vitamins and minerals. That is, no specific deficiency diseases are identified from low intake of phytochemicals. However, the health benefits of many phytochemicals are well documented. Therefore, just a general recommendation to increase our intake of fruits and vegetables exist at this time. 13 DIETARY SUPPLEMENTS : Include vitamins, minerals, herbs, amino acids, and other specialty products. People use supplements to: Increase energy Protect from disease Treat illnesses Enhance food intake/prevent deficiencies Dietary supplements are easily available without a prescription. Regulation of Dietary Supplements Regulated by the Dietary Supplement Health and Education Act of 1994. (DSHEA). Supplements defined by this law include vitamins, minerals, herbs, botanicals, amino acids, enzymes, concentrates, extracts. 14 The label must include the words “dietary supplements” and contain a standardized label similar to food labels. The burden of proof that a supplement is safe and effective falls on the manufacturer. The FDA does not directly regulate supplements. FDA becomes involved only when adverse reactions are reported. Until recently, there have been no government mandated manufacturing standards. Supplement manufacturers could voluntarily participate in the private sector United States Pharmacopeia (USP) USP Dietary Supplement Verification Program (DSVP). This program assures standardized properly manufactured products that meet standards of purity. In 2010, the FDA ruled that manufacturers must abide by current Good Manufacturing Practices (cGMP) – requiring the companies to meet certain standards with regard to dosage, lack of adulturation, labeling, cleanliness, and proper manufacturing. In addition supplement companies are required to report adverse reaction reported by consumers. 15 Labeling Laws: Must contain the words “Dietary Supplement” and must contain “Supplement Facts” panel (see text). Structure/Function Claims: Manufactures may make claims with regard to a supplement’s role in