T28 - Symposium
The Risk of Avoiding Food RisksIreland A 3:30-5:00 pm
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| Chair(s): N. Tran
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The discovery of acrylamide in a large number and types of foods and the rising rate of obesity has lead to a number of ongoing discussions on risks of a contaminant versus nutritional benefits and good versus bad foods. While there are well-established methods to assess risks from consumption of contaminated foods, there is a general lack of approach to evaluate these risks in context of nutritional impact. Furthermore, there is no consensus on criteria to distinguish good and bad foods. Given foods are the principle sources of human nutrition, risk managers must take into account the potential impact on nutrition that may be the unintended consequence of a well meaning risk reduction strategy. This symposium will discuss how risk assessments are conducted and interpreted in the context of trade offs between risks and nutritional benefits for the following five topics:
1)Placing the risks of acrylamide in foods in context of nutrition
2)Balancing the risks of perchlorate and nutritional benefits of fresh fruits and vegetables
3)Fish consumption: recommendations versus advisories, can they be reconciled?
4)The impact of substitution of low linolenic acid soy oil for hydrogenated soy oil on dietary intakes of fatty acids by the US population.
5)Good/bad foods and obesity risks: regulatory considerations
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T28.1 Placing Dietary Acrylamide Risks in Context of Nutrition. Petersen B, Tran N; Exponent, Inc. bpetersen@exponent.com
Abstract: Acrylamide has been found in a broad range of foods at a broad range of levels. Virtually all of the foods that have been tested for acrylamide contribute important nutrients, including calories, vitamins, minerals, and proteins. This paper summarizes publicly available food sampling data, U.S. food consumption pattern and sources of acrylamide dietary exposures, and hypothetical excess lifetime cancer risks. The potential impact on nutrition as the results of control measures to eliminate acrylamide in foods is also examined.
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T28.2 Balancing the risks of perchlorate and nutritional benefits of fresh fruits and vegetables . Krieger B, Barraj L; University of California, Riverside; Exponent, Inc. bob.krieger@ucr.edu
Abstract: In recent years there has been increasing interest in perchlorate levels in soil, groundwater, drinking water, and irrigation water in the US. At high doses, perchlorate can interfere with iodide uptake by the thyroid gland and disrupt its physiological functions in the body. Excessive exposures of expectant mothers may affect the fetus and newborn and result in effects such as delayed development and decreased learning capability. Since the thyroid plays a major role in proper development in addition to metabolism in children, their exposure to perchlorate is also of potential concern. Detectable levels of perchlorate have been found in milk, lettuce, and other fruits and vegetable samples that were collected in surveys conducted by the FDA, Environmental Working Group, and commodity groups. These foods are the major sources of calcium, vitamins A and D, antioxidants and water-soluble vitamins. This paper examines the risks of exposure to perchlorate from consuming these foods in context of the nutritional benefits associated with these food sources.
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T28.3 Fish Consumption: Recommendations versus Advisories, Can they be Reconciled?. Smith K, Sahyoun N; University of Maryland, Department of Nutrition and Food Science ksmith@exponent.com
Abstract: Consumption of at least two servings of fish per week is recommended by the American Heart Association (AHA) to achieve cardio-protective effects. However, some fish are contaminated with methyl mercury, which may counteract the positive effect of the omega-3-fatty acids in fish. Numerous governments have issued advisories for certain fish species. These mixed messages may be a source of confusion to the consumer and the health professional. The positive nutritional benefits of fish are often not mentioned in the discussions of risks of consuming these marine foods. This paper reviews whether it is possible to follow the AHA recommendation for fish consumption in the adult population while avoiding the risk of consuming mercury in amounts in excess of government thresholds.
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T28.4 The Impact of Substitution of Low Linolenic Acid Soy Oil for Hydrogenated Soy oil on Dietary Intakes of Fatty Acids by the US Population. DiRienzo M; Monsanto Company maureen.a.dirienzo@monsanto.com
Abstract: The next generation of new food crops will include crops that have been designed to provide specific compositional benefits. For example a low linolenic acid soybean oil (LLSO) has been developed that can be used as a substitute for hydrogenated vegetable oils to promote reduction in dietary intake of trans fatty acids while providing functionality in several food applications. However, it is possible that these benefits may be accompanied by other changes in nutritional composition that need to be considered; for example it is possible that there would be a decrease in dietary intake of desirable unsaturated fatty acids and/or an intake in saturated fat intake. We assessed the dietary impact of substitution of LLSO for hydrogenated soy oil currently used in several food categories, such as frying oils, margarines, and snack foods. All substitutions were done at 100% market penetration. The impact on five fatty acids, palmitate, stearate, oleate, linoleate and linolenate, and on total trans fatty acids was assessed. The analysis showed that substitution of LLSO for current versions of hydrogenated soy oil resulted in a 45 % decrease in intake of trans fatty acids. Impacts on other fatty acids were small and insignificant to the diet. There was no decrease in total dietary intake of alpha linolenic acid associated with use of LLSO in place of hydrogenated soy oil, as might be expected from a soybean bred to be low in linolenic acid. This is due to the fact that LLSO substitutes for hydrogenated soy oils that are already low, or even devoid, in alpha linolenic acid. The general methodology for considering such nutritional changes will also be discussed.
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