A recent article claims that some Joy of Cooking recipes have significantly increased in serving size and caloric content when compared to their original 1936 versions. Brian Wansink and Collin Payne, “The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes,” Annals of Internal Medicine, February 2009. The authors identified a 37.4 percent rise in average caloric density (or calories per serving) for the 18 recipes published in all seven editions of the iconic cookbook. They attributed this trend to a combination of larger serving sizes and an increase in overall calories per recipe, which the study linked to the availability of inexpensive ingredients. “There’s so much attention that’s been given to away-from-home eating and so much attention that’s been focused on restaurants and the packaged food industry, it makes me wonder whether it’s actually deflecting attention from the one place where we can make the…
Category Archives Issue 293
Three letters published in the Febuary 18, 2009, edition of the Journal of the American Medical Association (JAMA) have raised questions about a study linking bisphenol A (BPA) exposure to cardiovascular disease, type 2 diabetes and liver enzyme abnormalities in adults. Led by British researcher Iain D. Lang, the study concluded that participants in the Centers for Disease Control and Prevention’s National Health and Nutrition Examination Survey 2003-2004 (NHANES) who had the highest BPA exposure were three times as likely to develop cardiovascular disease and twice as likely to develop type 2 diabetes. In addition, a concurrent JAMA editorial hailed these results as the “first major epidemiologic study to examine the health effects associated with the ubiquitous estrogenic chemical bisphenol A.” The editorial board consequently urged “U.S. regulatory agencies to follow the recent action taken by Canadian authorities, which have declared BPA a ‘toxic chemical’ requiring aggressive action to limit human and…
Reporting alarming water shortage data from the United Nations and U.S. water managers, a Wall Street Journal reporter surveys corporate efforts to calculate the water needed to produce a single unit of consumer merchandise and find ways to reduce water “footprints.” Alexandra Alter, “Yet Another ‘Footprint’ to Worry About: Water,” The Wall Street Journal, February 17, 2009. With two-thirds of the world’s population facing water scarcity by 2025, and 36 U.S. states expecting shortages by 2013, “water footprinting has gained currency among corporations seeking to protect their agricultural supply chains and factory operations from future water scarcity,” writes Alter. According to Alter, it can take up to 132 gallons of water to make a 2-liter bottle of soda and a cup of coffee can take about 35 gallons. Representatives from some 100 companies, including PepsiCo Inc. and Starbucks Corp., will apparently convene in Miami the week of February 23 to address…
South Korean regulators have reportedly detected a bacteria associated with infant meningitis and enteritis in a shipment of organic baby formula imported from France. The Korean National Veterinary Research and Quarantine Service (NVRQS) identified Enterobacter sakazaki in formula originating with the Bordeaux-based manufacturer Vitagermine, which stated that its products passed EU standards before shipment. The World Health Organization has categorized E. sakazaki as a harmful bacteria capable of causing serious illness and fatalities in people with weakened immune systems and infants. South Korea has apparently imported eight shipments of Vitagermine formula weighing a total of 1,492 kilos since 2007, according to NVRQS, which noted that six of these shipments reached the market. Vitagermine has agreed to allow French authorities to conduct additional testing to ensure the safety of their product. See FoodProductionDaily.com, February 28, 2009.
The Peanut Corp. of America, whose Salmonella-tainted peanut butter and peanut paste products led to one of the largest food recalls in the United States, has reportedly filed for Chapter 7 bankruptcy protection in Virginia. The day it did so, Texas health officials apparently announced a recall of all products manufactured at the company’s peanut-processing facility in that state after discovering dead rodents, droppings and bird feathers in unsealed gaps above a food production area. A Virginia plant operated by the company has also been closed. A state agriculture spokesperson reportedly said that inspectors found minor problems at the facility in 2007 and 2008, including flaking paint and evidence of rodents. Food lawyer William Marler, who has sued the company on behalf of several families allegedly affected by the Salmonella outbreak, claimed that he has hired a law firm that helped him “manage both the Chi-Chi and Topps Bankruptcies,” and…
Federal investigators seeking to crack down on corruption in California’s tomato-processing sector have apparently secured guilty pleas from two industry employees, one with a tomato paste supplier and the other with a processed tomato purchaser. Jennifer Dahlman, who worked for a California company under investigation for alleged bribery, price-fixing and mislabeling, reportedly pleaded guilty to causing the introduction of adulterated and misbranded food into interstate commerce with intent to defraud. Dahlman apparently mislabeled products that should have been discarded because of high mold content, purportedly at the direction of company managers, thus giving her company an unfair advantage over competitors and leading to increased consumer prices for processed tomato products, such as sauces, soups and salsas. While she is cooperating with authorities, Dahlman faces up to three years in prison. According to U.S. attorneys involved in the investigation, the mislabeled products posed no health hazard to consumers. James Wahl, who formerly…
The Second Circuit Court of Appeals has affirmed a lower court ruling that rejected the restaurant industry’s preemption and First Amendment challenge to New York City’s health code provision mandating that certain restaurant chains post calorie information on their menu boards. New York State Rest. Ass’n v. NYC Bd. of Health, No. 08-1892 (2d Cir., decided February 17, 2009). The rule has been in effect since July 2008 and applies to restaurants that are part of chains with at least 15 outlets nationwide. The New York State Restaurant Association contended that the rule was preempted by the Nutrition Labeling and Education Act and infringed its members constitutional rights by compelling speech. According to the court, “In requiring chain restaurants to post calorie information on their menus, New York City merely stepped into a sphere that Congress intentionally left open to state and local governments. Furthermore, although the restaurants are protected…
Multnomah County commissioners have reportedly adopted regulations requiring restaurant chains with 15 or more locations nationwide to display calorie content alongside individual items on their menus. Effective March 12, 2009, the law also requires these establishments to provide information about sodium, saturated fat, trans fat, and carbohydrate content at the point of sale. Restaurants must institute these new policies before the end of the year, when the health department can begin issuing citations and civil fines for violations. “No one says this will solve the problem of obesity in Multnomah County, but it’s an important first step. This is about giving people information. That’s fundamentally different than saying you can’t eat this hamburger, it’s bad for you,” county commissioner Jeff Cogen was quoted as saying. See The Oregonian, February 12, 2009.
In late January 2009, California’s Department of Toxic Substances Control sent a letter to more than two dozen businesses and research centers “requiring information regarding analytical test methods, fate and transport in the environment, and other relevant information from manufacturers of carbon nanotubes.” Among the specific questions the agency posed are (i) “What is the value chain for your company? For example, in what products are your carbon nanotubes used by others? In what quantities? Who are your major customers?”; (ii) “What is your knowledge about the safety of your chemical in terms of occupational safety, public health and the environment?”; and (iii) “When released, does your material constitute a hazardous waste under California Health & Safety Code provisions?” Environmentalists are reportedly concerned that the questions are “vague” and that companies should be required to provide more specific data. They also apparently complain that giving the companies a year to…
California EPA’s Office of Environmental Health Hazard Assessment (OEHHA) convened a conference call for stakeholders February 18, 2009, to discuss how to move forward with plans to require food retailers to warn the public about the presence of Proposition 65 (Prop. 65) chemicals in foods. OEHHA’s general objectives are to prepare regulatory language vetted by stakeholders and undertake formal notice-and-comment regulatory proceedings by June. The agency seeks assistance on drafting provisions about (i) manufacturer versus retailer responsibilities relating to warning information; (ii) structure, process and operation of a proposed information/warning clearinghouse; (iii) methods of delivering warnings; and (iv) establishing the content of warning messages. Volunteers are currently being solicited to join drafting groups, and initial drafts are expected to be completed by April 17. OEHHA will post the drafts on Cal/EPA’s Web site, and another stakeholders’ meeting will be held on April 23. Prop. 65 requires warnings about chemicals known to…
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