Got Food? - the Scientia Review
Got Food? - the Scientia Review
Got Food? - the Scientia Review
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<strong>Got</strong> <strong>Food</strong>?<br />
Recent Advances in<br />
<strong>Food</strong> Science and Technology<br />
~~~~~~~~~~~~<br />
An e-book co-authored by <strong>the</strong> Class of 2013<br />
Massachusetts Academy of Math and Science<br />
~~~~~~~~~~~~<br />
1
Chapter 1 Diet and Nutrition 3<br />
Ann Ming Samborski, Amanda Stevens, and Ingrid Marko<br />
Chapter 2 Vitamins and Minerals 19<br />
Barry Biletch, John deRivera, and Aniket Lachyankar<br />
Chapter 3 <strong>Food</strong> Supplements 31<br />
Patrick Aoude, Julia Knowles, and Derek Wegener<br />
Chapter 4 Diet and Diabetes 44<br />
Nora Murphy and Jay McCowan<br />
Chapter 5 Diet and Heart Disease 55<br />
Arjun Tanguturi and Rebecca Stolarczyk<br />
Chapter 6 Vegetarian and Vegan Diets 62<br />
Dhroova Aiylam and Cameron Root<br />
Chapter 7 Childhood Obesity 70<br />
Emma Hewett, Sierra Harris, Angelica Heeney, and Divya Satishchandra<br />
Chapter 8 Global <strong>Food</strong> System 82<br />
Ryan Thibodeau., Thomas Devlin, and Abigail Yu<br />
Chapter 9 Green Revolution 94<br />
Michael Andrews, Alexander Lee, and Sahit Mandala<br />
Chapter 10 <strong>Food</strong> Preservation 105<br />
Adam Carrier, Tony Trakadas, and Ka<strong>the</strong>rine McDonough<br />
Chapter 11 GMO Crops 116<br />
Rachel Maillet, Anish Athalye, George Han, and Osi Van Dessel<br />
Chapter 12 Sustainability and <strong>Food</strong> 130<br />
Dennis Giaya, Eric Williams, and Rohit Satishchandra<br />
Chapter 13 Agriculture, Irrigation, Fertilization, and Pesticides 140<br />
Ryan Fletcher and Aaron Hammond<br />
Chapter 14 <strong>Food</strong> Additives 148<br />
Naveena Shanmugam, Jacob Grotton, Daniel Huang, and Jeeva Jacob<br />
Chapter 15 Cooking in Developing Countries 164<br />
John Dymek, Deidre DiLiddo, and Mark Guertin<br />
2
Chapter 1<br />
Diet and Nutrition<br />
Ingrid Marko, Ann Ming Samborski, and Amanda Stevens<br />
Diet<br />
Societal values intimidate individuals to obtain <strong>the</strong> ideal physique. Often in order to achieve this, a<br />
healthy lifestyle must be implemented. Unfortunately, such a simple solution is often taken to <strong>the</strong><br />
extreme. In fact, <strong>the</strong>re are numerous diet plans on <strong>the</strong> market that may become a detriment to <strong>the</strong> lives of<br />
many. Moreover, a sustainable way of life is without a doubt beneficial, but it is important to keep matters<br />
in perspective.<br />
The ever-changing rules of what defines a ―good diet‖ confuse people to <strong>the</strong> point that <strong>the</strong>y are<br />
uncertain of what foods to consume. There are so many different meal plans in existence that it is almost<br />
impossible to decide on which one to follow. Yet, with <strong>the</strong> technology and knowledge of today, it should<br />
be relatively easy for nutritionists to plan out a healthy meal. For instance, Dr. Oz (2011) writes that in<br />
order to be healthy, people must abstain from diet soda and low fat foods because <strong>the</strong> present processed<br />
sugars are <strong>the</strong> main contributors to an overweight population. Ultimately, <strong>the</strong> individual is <strong>the</strong> greatest<br />
influence because each body works differently due to <strong>the</strong> dissimilarity among DNA. In fact, protein,<br />
carbohydrates, and lipids satisfy <strong>the</strong> body enough that it may not require <strong>the</strong> remaining components to<br />
sustain a healthy state (Liao, 2012).<br />
When it comes to nutrients, <strong>the</strong> body regulates a certain amount that it needs each day. Skipping<br />
any of <strong>the</strong>se will result in over-consumption of ano<strong>the</strong>r, which <strong>the</strong>n leads to an unhealthy diet (Liao,<br />
2012). Important substances to consume daily are eggs, nuts, lipids, and similar foods. Even drinking<br />
whole milk and wine are a necessity according to Dr. Oz. It is overindulgence that leads to obesity.<br />
Fats have unfortunately obtained a social stigma; however, in <strong>the</strong> correct amount, lipids are<br />
actually beneficial to an individual‘s health. Monounsaturated fats, such as canola and olive oil, and<br />
polyunsaturated fats, such as omega-3, have great health benefits. They can reduce <strong>the</strong> risk of developing<br />
a<strong>the</strong>rosclerosis, heart disease, and inflammation. However, trans fat does in fact cause complications if<br />
consumed too frequently.<br />
In moderation, sodium is a vital part of a good diet. The human heart cannot function without it,<br />
and yet, too much will increase blood pressure (Oz, 2011). An increasing problem with salty foods is that<br />
<strong>the</strong> sodium (Na) binds to certain elements found in processed food and causes a reaction that leads to a<br />
stimulated appetite, meaning individuals consume more than what is necessary.<br />
Ingesting antioxidants can help increase human health because it can result in rejuvenated skin and<br />
lower dementia and resistance to Parkinson‘s disease and Type 2 diabetes (Oz, 2011). Good sources of<br />
food to induce this prevention are dark chocolate, wine, and coffee.<br />
Nutrigenomics have been linked to how <strong>the</strong> individual processes food. Certain aspects of <strong>the</strong> DNA<br />
and <strong>the</strong> genes present in some people change how food is digested and how it affects <strong>the</strong> body. Ano<strong>the</strong>r<br />
important factor to staying healthy is exercise. Dr. Oz claims that <strong>the</strong>re should be a balance between diet<br />
and exercise; in fact, calories consumed must equal calories burned to maintain a perfectly healthy body.<br />
If that scale is tipped so that <strong>the</strong>re is an unequal balance, <strong>the</strong>n <strong>the</strong> result will ei<strong>the</strong>r be weight loss or<br />
weight gain. Because <strong>the</strong> human brain is always looking for nutrients, not calories, eating a moderate<br />
amount from every food group is essential. It is vital to eat in moderation, to ingest a certain amount of<br />
fruits and vegetables, and to exercise (Oz, 2011).<br />
3
Nutrition<br />
The most current food pyramid gives a detailed<br />
account of what foods should be consumed.<br />
The body uses nutrients for growth, maintenance, and energy (Wilson, 2007). Carbohydrates<br />
yield <strong>the</strong> energy that <strong>the</strong> body requires. Sucrose and glucose are simple carbohydrates, while fiber and<br />
starches are complex ones. <strong>Food</strong>s such as whole wheat bread, pasta, and rice contain primarily<br />
carbohydrates. Unfortunately, it is easy to overindulge in <strong>the</strong>se foods, but an effective way to avoid this<br />
unhealthy habit is to eat until satisfied, not full.<br />
Ano<strong>the</strong>r key nutrient is protein because it stimulates growth, repairs cells, and maintains tissue.<br />
These are extremely important for athletes who often induce stress on <strong>the</strong> bones and muscles. The<br />
proteins are broken down into amino acids and peptides. Because <strong>the</strong>y are so important for <strong>the</strong> function of<br />
<strong>the</strong> body, protein levels can become dangerously low if <strong>the</strong>re is an inadequate intake of carbohydrates or<br />
fats. The body often uses protein as a substitute for missing nutrients to produce energy, but a low level of<br />
any nutrient will lead to weakness and disease (Wilson, 2007).<br />
Lipids, ano<strong>the</strong>r source of energy, help maintain body temperature and are required for tissue<br />
growth and hormone production. Too much of this group will lead to weight gain, as with any o<strong>the</strong>r<br />
nutrient. In moderation, everything allows <strong>the</strong> body to function properly.<br />
Vitamins help <strong>the</strong> immune system fight infection and regulate bodily functions. Minerals are<br />
similar to vitamins because <strong>the</strong>y aid <strong>the</strong> daily functions of <strong>the</strong> body. Water dissolves and carries nutrients;<br />
it is not enough to consume nutrients alone because water is needed for transportation to every part of <strong>the</strong><br />
body. When all nutrients are present, <strong>the</strong>ir functions weave toge<strong>the</strong>r in a seamless harmony.<br />
4
Economic Uncertainty<br />
It is simply not enough to have a beneficial meal plan if one does not have <strong>the</strong> means to purchase<br />
<strong>the</strong> food. Of course those with money have a clear advantage over <strong>the</strong> lower classes. In general, people<br />
can afford what is required.<br />
<strong>Food</strong> availability and resulting levels of consumption have increased throughout <strong>the</strong> years. The<br />
food supply showed that <strong>the</strong> average American was consuming 3,800 calories per day in 2000; <strong>the</strong> highest<br />
rate so far (USDA, 2001). The increase in calories directly means that <strong>the</strong>re was a weight gain among <strong>the</strong><br />
people. Over 62 percent of <strong>the</strong> population was considered to be overweight; an increase of 46 percent<br />
since 1980. These shocking statistics are a result of supply and demand, <strong>the</strong> availability of food. O<strong>the</strong>r<br />
than <strong>the</strong> calorie intake, ano<strong>the</strong>r cause of weight gain is lack of exercise<br />
Increase in calories and food intake between 1983 and 2000.<br />
<strong>Food</strong> expenditures have risen in 2001 to $844.1 billion, a 3.8% increase <strong>the</strong>n <strong>the</strong> 2001 counterpart<br />
(USDA, 2001). This rise was a result of a 5.5% income expansion from 2000. The cost of processing,<br />
transporting, and distribution from American farms rose to $121 billion. This only represents 20% of <strong>the</strong><br />
total food expenses (USDA, 2001).<br />
What a dollar spent for food in 2000.<br />
5
Even given <strong>the</strong> strict diets followed by many consumers, America is on <strong>the</strong> path to having <strong>the</strong><br />
most obese population. The access Americans have to a sustainable food supply should result in a healthy<br />
population. Yet, <strong>the</strong> opposite is true. O<strong>the</strong>r countries in <strong>the</strong> world have people that struggle to survive on<br />
what little food <strong>the</strong>y can get. Diseases and malnutrition have spread around <strong>the</strong> globe due to a lacking<br />
food supply in o<strong>the</strong>r countries.<br />
The main problem with access is <strong>the</strong> need to spend immense amounts of money. Currently here is<br />
national debt, and promoting a healthy diet is often ignored. The FDA is in charge of doing everything<br />
food and drug oriented. Dr. McClellan, a business man and doctor of economics, introduced <strong>the</strong> idea of<br />
efficient risk management where <strong>the</strong> FDA would only do things that have <strong>the</strong> most impact on society,<br />
because it cannot complete every single task available (―Business: <strong>Food</strong>, drugs and economics; face<br />
value‖ 2003). Challenges include how to inspect imports and medicine. These have to be completed, but<br />
everything has a cost. The amount of money <strong>the</strong> FDA can spend is limited. After <strong>the</strong> most important task<br />
has been accounted for, <strong>the</strong> nutritional problem can be assessed. Focusing on one aspect at a time will<br />
yield better results.<br />
Disease-Preventing Diets<br />
Nutrition is a vital component of a healthy lifestyle, and many people forget how important it<br />
actually is. An unhealthy diet can lower a person‘s life expectancy by decades, while a healthy diet can<br />
extend a person‘s life above <strong>the</strong> average life expectancy. This in mind, it is crucial that people recognize<br />
<strong>the</strong> nutrients that <strong>the</strong>y are consuming and maintain a diet that will benefit <strong>the</strong>ir bodies.<br />
Low-Carbohydrate Diets<br />
People who have a low intake of carbohydrates are usually slimmer and have less fat. Some foods<br />
containing this nutrient that are usually avoided and maintain body weight are white potatoes, rice, pasta,<br />
and bread. <strong>Food</strong>s that are high in carbohydrates compel blood sugar levels to rise and, in result, insulin<br />
levels as well. Eating foods that are composed of mainly carbohydrates leads to increased hunger levels,<br />
and <strong>the</strong> best low-carb diets comprise a variety of whole foods. Although, crushed or refined fruits, beans,<br />
vegetables, or whole grains are healthier than most foods, <strong>the</strong>y have higher Glycemic Load (GL) levels.<br />
Whole foods, such as All-Bran and Cornflakes have low GL‘s. A low-carb diet should also include foods<br />
with healthy fats and protein (University of Maryland Medical Center, 2007)<br />
Besides reducing fat in <strong>the</strong> body, a diet low in carbohydrates can improve sleep disorders and <strong>the</strong><br />
function of blood vessels. People who suffer from sleep apnea can benefit from this type of diet. Sleep<br />
apnea is a disorder that is a result of abnormal pauses in breathing or swallowing while sleeping, and it is<br />
a leading cause in daytime fatigue This disorder is more common in people who are overweight and<br />
several researchers, from <strong>the</strong> Karolinska Institute, ran experiments which proved that low-carb diets have<br />
a positive effect on sleep apnea (―Diet and sleep apnea‖, 2011.). In a similar way, a diet that is low in<br />
carbohydrates improves blood vessel function by reducing fat, according to a study completed by Johns<br />
Hopkins researchers. Loss of stomach fat allowed arteries to expand and helped <strong>the</strong> blood flow more<br />
freely. Several overweight participants helped <strong>the</strong> researchers refine <strong>the</strong>ir idea that low-carb diets that<br />
helped burn fat improved <strong>the</strong> overall health of <strong>the</strong> patient‘s vascular systems (―Improve blood vessel<br />
function‖,2012).<br />
Heart-Healthy Diets<br />
Not only are fish tasty, but <strong>the</strong>y are also important in lowering cholesterol levels. Oily fish such as<br />
salmon, sardines, tuna, mackerel, and trout have omega-3 fatty acids that are very beneficial, unlike<br />
saturated fats. Because of remarkable evidence from several studies on <strong>the</strong> subject, The <strong>Food</strong> and Drug<br />
6
Administration announced that Omega-3 fatty acids lower triglycerides and slow down plaque growth in<br />
<strong>the</strong> bloodstream, as well as reduce inflammation. Although fish are relatively high in calories, eating<br />
reasonable amounts will benefit <strong>the</strong> health. A four-ounce serving of salmon provides 83% of <strong>the</strong> omega-3<br />
acids a person needs a day (Griffin, 2005a).<br />
A diet with oatmeal and oat bran also benefits <strong>the</strong> heart. These two foods contain soluble fiber,<br />
which brings down low-density lipoprotein (LDL) cholesterol levels without reducing high-density<br />
lipoprotein (HDL). The fiber helps absorb cholesterol in <strong>the</strong> intestines and releases it as waste instead<br />
placing it into <strong>the</strong> arteries. Research published in 2005 <strong>the</strong> American Journal of Clinical Nutrition<br />
suggests that a diet with oatmeal lowered cholesterol levels almost as much as cholesterol drugs.<br />
Approximately five to ten grams of soluble fiber added to a person‘s diet can increase <strong>the</strong> strength of his<br />
or her heart (Griffin, 2005b)<br />
Diets containing soy and tofu also assist <strong>the</strong> heart by lowering blood pressure levels. An<br />
important compound that lowers blood pressure, isoflavone, is present in soymilk, tofu, green tea, and<br />
peanuts. Isoflavones increase <strong>the</strong> production of enzymes, nitric oxide (NO) that dilates <strong>the</strong> blood vessels.<br />
The increased amount of NO reduces pressure from blood against <strong>the</strong> vessel walls. A medical student at<br />
Columbia University, Safiya Richardson, completed research that suggests systolic blood pressure levels<br />
in people with pre-hypertension could decrease as much as 10 mmHg with a diet of soy protein and o<strong>the</strong>r<br />
healthy foods. This type of diet could reduce <strong>the</strong>ir chances of advancing to hypertension (―Soy reduces<br />
blood pressure‖, 2012).<br />
Components of a diet that streng<strong>the</strong>n <strong>the</strong> heart.<br />
Fruits and Vegetables<br />
Although it is important to keep a balanced diet containing each component of nutrition, eating<br />
fruits and vegetables seems to provide <strong>the</strong> most superior benefits. Consuming an adequate amount of<br />
<strong>the</strong>se foods can prevent certain diseases, according to <strong>the</strong> United States Department of Health and Human<br />
Services‘ Healthy People 2010 objectives. Fruits and vegetables fill important dietary needs and provide<br />
protection against chronic diseases such as hypertension, certain cancers, and Type Two Diabetes (―Eat<br />
your fruits and vegetables‖, 2011). Research completed by Paolo Boffetta and his colleagues suggests that<br />
7
eating proper amounts of <strong>the</strong>se foods can slightly reduce <strong>the</strong> overall risk of cancer. Boffetta showed that<br />
<strong>the</strong>re was a small inverse between eating many fruits and vegetables and reduced cancer risk, and several<br />
o<strong>the</strong>r studies supported this discovery. While vegetables and fruits may have some ability to prevent<br />
cancer, o<strong>the</strong>r unhealthy lifestyle choices, such as smoking, can nullify <strong>the</strong> benefits that a healthy diet<br />
provides (―Cancer protective effects‖, 2010).<br />
Unhealthy Diets<br />
Certain diets can improve health, while o<strong>the</strong>r diets cause negative effects. Some factors that cause<br />
disease are out of a person‘s control, such as genetics, but eating well can provide your body with <strong>the</strong><br />
proper nutrients to prevent diseases. A diet low in nutrients is not able to protect <strong>the</strong> body against viruses<br />
that lead to chronic diseases such as <strong>the</strong> common cold or <strong>the</strong> influenza. An unhealthy diet is a large factor<br />
in obesity, disease, and decreased life expectancy (McLaughlin, 2011).<br />
Negative Effects of Red Meat<br />
A diet composed of red meat can have lasting negative effects. According to Nicholas Bakalar in<br />
<strong>the</strong> New York Times, <strong>the</strong>re is a link between red meat and mortality. Research conducted on 121,342 men<br />
and women yielded interesting results; 5,910 people in <strong>the</strong> group died of cardiovascular disease and 9,464<br />
people died from cancer. Accounting for <strong>the</strong> people who lived sedentary or dangerous lifestyle, <strong>the</strong><br />
researchers still found that a daily increase of three ounces of red meat was connected to a 12 percent<br />
greater risk of dying, a 16 percent increased risk of cardiovascular death, and a 10 percent greater risk of<br />
cancer-related death. Scientists deduced that if <strong>the</strong> patients had lowered <strong>the</strong>ir red meat consumption by a<br />
half, mortality rates would have decreased 9.3 percent in men and 7.6 percent in women. These results<br />
strongly suggest that consuming red meat is not only unhealthy, but can be deadly (Bakalar, 2012).<br />
Ano<strong>the</strong>r peril of having a diet with too much red meat is that it can increase chances of contracting gout, a<br />
severely painful type of arthritis that causes joint inflammation. Frank Bruni, who is a meat-lover and a<br />
frequent diner, once had a diet that included a surplus of red meat and alcohol. After being diagnosed with<br />
gout, he had to quit eating most red meat and organ meat to avoid <strong>the</strong> excruciating burning and stabbing<br />
feelings caused by <strong>the</strong> disease (Bruni, 2012).<br />
White Rice<br />
Research at <strong>the</strong> Harvard School of Public Health was conducted to determine <strong>the</strong> connection<br />
between intakes of white rice and Type Two Diabetes. White rice is consumed worldwide and has a high<br />
glycemic index (GI). Increased GI diets are known to heighten chances of becoming diabetic. The<br />
participants of <strong>the</strong> study were taken from Asian countries, whose population consumes up to 4 servings of<br />
white rice per day, and Western countries whose population eats much smaller amounts of white rice.<br />
None of <strong>the</strong> participants were diabetic at <strong>the</strong> beginning of each study. With each additional serving of<br />
rice, <strong>the</strong> study conducted separately on Asian and Western countries revealed that <strong>the</strong>re is a 10 percent<br />
higher risk of developing Type Two Diabetes. This research suggests that people in certain Asian<br />
countries who eat a large amount of rice will have a higher risk of this type of diabetes (―Diabetes and<br />
white rice‖, 2012).<br />
8
An example of nutritional information<br />
printed on a box containing white rice.<br />
Soft Drinks<br />
Certain beverages also have <strong>the</strong> ability to affect a person‘s health in a detrimental way. Research<br />
on soft drinks suggests that drinking too much can lead to vascular diseases or gout. Hannah Gardener<br />
and her colleagues discovered that diet soft drinks were less healthy than regular ones. Her group studied<br />
2,564 participants by inquiring how many soft drinks, diet and regular, that <strong>the</strong> people consumed and <strong>the</strong><br />
number of vascular problems that <strong>the</strong>y had over a ten year time period. The study yielded surprising<br />
information: people who drank diet soft drinks every day were 43 percent more likely to have a vascular<br />
problem than people who drank none or people who chose regular soft drinks (―Soft drinks and vascular<br />
disease‖, 2012). Research on regular soft drinks that are high in fructose suggests that frequent<br />
consumption leads to an increased risk of gout in men. A study published in <strong>the</strong> British Medical Journal<br />
investigates men 40 years or older with no previous history of gout. They were assessed on <strong>the</strong> amount of<br />
regular soft drinks, diet soft drinks, and o<strong>the</strong>r fruit drinks high in fructose that <strong>the</strong>y consumed over 12<br />
years. O<strong>the</strong>r health factors were analyzed and after <strong>the</strong> 12 year period <strong>the</strong> researchers found that, in <strong>the</strong><br />
group of men, 755 cases of gout arose. Among <strong>the</strong> men, <strong>the</strong>re was an 85 percent increased risk of gout in<br />
men who consumed five to six servings of soda per week. Both of <strong>the</strong>se studies display <strong>the</strong> effects of<br />
consuming any type of soft drink or drink high in fructose; <strong>the</strong> results are not desirable (―Sugary soft<br />
drinks and gout‖, 2008).<br />
9
Soft drinks are a hazard to good health.<br />
Effect of Diet on Epigenetic Expression<br />
In addition to affecting a person‘s own health, certain nutrition habits have <strong>the</strong> ability to influence<br />
future generations. Environmental factors, such as diet, are able to alter DNA through epigenetic<br />
markings. These marks reform <strong>the</strong> ways in which genes are expressed without changing <strong>the</strong> DNA<br />
sequence permanently by adding or subtracting methyl groups. S-Adenosyl methionine, folic acid, and B<br />
vitamins are well-known nutrients that enter metabolic pathways, and when <strong>the</strong>se nutrients are regularly<br />
consumed, gene expression can easily be altered. The foods that people include in <strong>the</strong>ir diets have <strong>the</strong><br />
capability to affect <strong>the</strong>ir epigenetic expressions ei<strong>the</strong>r negatively or positively, and in response, <strong>the</strong>se<br />
altered genes are passed on to <strong>the</strong> offspring (―Nutrition and <strong>the</strong> epigenome‖, 1969).<br />
Chemicals and additives also have <strong>the</strong> ability to affect epigenetic marks. Bisphenol A (BPA),<br />
which is a compound in <strong>the</strong> polycarbonate plastic used in water bottles, causes negative health effects in<br />
offspring. Epigenetic research showed that when pregnant yellow mice were given BPA, some of <strong>the</strong><br />
mice gave birth to yellow, unhealthy mice. When <strong>the</strong> yellow mice that were fed BPA were given a diet<br />
rich in methyl foods, <strong>the</strong> majority of <strong>the</strong>ir offspring were healthy and brown; <strong>the</strong>y seemed to counter <strong>the</strong><br />
detrimental effects of <strong>the</strong> BPA exposure (―Nutrition and <strong>the</strong> epigenome‖, 1969).<br />
A woman‘s nutrition during pregnancy has a large impact on her children, but a man can also<br />
influence his offspring‘s health. Research by a preventive-health specialist, Dr. Bygren, aimed to discover<br />
how <strong>the</strong> switch in <strong>the</strong> amount of food available affected <strong>the</strong> offspring of that particular generation in both<br />
men and women. This research yielded intriguing information. The results revealed that boys who<br />
switched from famine to feasting in a single season later fa<strong>the</strong>red children and grandchildren whose life<br />
spans were decreased from those who had not overeaten. Fur<strong>the</strong>r research suggested that changing<br />
nutrition also affected women‘s offspring in <strong>the</strong> same way (Cloud, 2012).<br />
Knowledge of epigenetics has given scientists many new ideas on how to prevent and treat<br />
diseases and genetic disorders. A study published in <strong>the</strong> journal Clinical Epigenetics suggests that<br />
vegetables are made up of compounds that might have <strong>the</strong> ability to prevent and protect people from<br />
diseases such as cancer. The scientists leading <strong>the</strong> investigation say that this so-called epigenetic diet<br />
includes cauliflower, broccoli, cabbage, soybeans, kale, green tea, fava beans, <strong>the</strong>nspice turmeric, and<br />
grapes. When mo<strong>the</strong>rs tell children to eat <strong>the</strong>ir vegetables, <strong>the</strong>y‘re protecting <strong>the</strong>m from fatal diseases.<br />
The compounds in <strong>the</strong> vegetables that make up an epigenetic diet suppress gene abnormalities that cause<br />
horrible diseases such as cancer and Alzheimer‘s (Blanchard, 2012).<br />
10
Malnutrition and Disease<br />
A growing problem with natural disasters and tyrannical rulers has led to a renewed interest in<br />
malnutrition. By its roots, <strong>the</strong> condition implies a state of poor nourishment (Jackson, 2008). According to<br />
John Saunders and his colleagues, ―<strong>the</strong> term malnutrition is used to describe a deficiency, excess, or<br />
imbalance of a wide range of nutrients, resulting in measurable adverse effects on body composition,<br />
function, and clinical outcome‖ (Saunders, Smith, & Stroud, 2011). Several recent polls have shown that<br />
approximately one in three people is suffering from malnutrition. In fact, half of <strong>the</strong> adolescent deaths in<br />
underdeveloped countries are attributed to insufficient nourishment (Jackson, 2008). Malnutrition impacts<br />
<strong>the</strong> lives of approximately 3.5 million mo<strong>the</strong>rs and children, <strong>the</strong> elderly population, and those with<br />
chronic diseases. It is a common assumption that malnutrition acts as a harbinger of oncoming death;<br />
however, it can also cause life-long effects such as growth stunting. This phenomenon actually affects<br />
roughly 178 million children worldwide (Saunders, Smith, & Stroud, 2011).<br />
The condition is mainly caused by an inadequate diet, difficulty or inability to absorb consumed<br />
nutrients, or particular medical conditions. This is actually a secondary effect of a primary cause, namely<br />
civil circumstance, natural disaster, impoverished conditions (NY Times 4 , 2011), alcoholism, or addiction<br />
(Saunders et al., 2011). O<strong>the</strong>r groups that are likely to develop a state of malnutrition are young children,<br />
pregnant women, those with diseases such as cystic fibrosis and liver disease, those taking appetite<br />
reducing medicine, and those living in low-income housing (Malnutrition, 2011). Additionally, <strong>the</strong> rise of<br />
malnutrition because of any circumstance is a risk factor for o<strong>the</strong>r diseases (Cathleen Samborski, personal<br />
communication, April 7, 2012). In fact, <strong>the</strong> prime contributor for this condition, in relation to disease, is<br />
neglecting to consume enough calories and nutrients (Saunders et al. 2011).<br />
Malnutrition results from multiple health problems.<br />
As <strong>the</strong> body begins to deteriorate because of malnutrition, fat, muscle, and organ mass<br />
also depart. This visible change, technically referred to as cachexia, is often not observed in obese<br />
patients because <strong>the</strong>y appear to be healthy ra<strong>the</strong>r than malnourished. Never<strong>the</strong>less, if <strong>the</strong> correct amount<br />
of nutrients is not being consumed, <strong>the</strong> body will suffer in numerous ways (Saunders et al. 2011).<br />
Common symptoms of malnutrition include irritability, stunt in growth, rapid loss of weight, pain in<br />
11
muscles and joints, abnormally colored hair and skin, broken nails, and loss of hair (Malnutrition, 2011).<br />
From an internal view, <strong>the</strong> muscle function will often deteriorate at a faster rate than <strong>the</strong> actual muscle<br />
mass. Also, when calcium, magnesium, and vitamin D intake levels decrease, <strong>the</strong> bones become fragile<br />
and are difficult to streng<strong>the</strong>n.<br />
Without a proper diet, <strong>the</strong> digestive tract has difficulty performing its normal functions. Organs<br />
such as <strong>the</strong> pancreas and intestines suffer, and often processes such as <strong>the</strong> pancreatic exocrine function or<br />
<strong>the</strong> intestinal permeability begin to break down. Enzymes used to digest consumed food are less<br />
abundant, and this can even result in secondary lactose intolerance on certain occasions. In addition,<br />
diarrhea is a leading cause in loss of water and electrolytes, which can result in death in severe cases.<br />
The immune response becomes less effective early in a state of malnutrition. This causes <strong>the</strong><br />
individual to be highly susceptible to infection especially respiratory tract viruses and bacteria and/or<br />
parasites. Oftentimes, <strong>the</strong> common symptoms of <strong>the</strong>se pathogens (such as fever) do not occur because of<br />
<strong>the</strong> suppressed immune system. Also, wounds, particularly those caused by surgery, can take longer to<br />
heal than a normally functioning defense system.<br />
Effects of malnutrition affect every part of <strong>the</strong> body;<br />
even psychological effects can occur.<br />
The endocrine complex fights to help <strong>the</strong> body preserve and use what nutrients it has. This leads<br />
to reduced levels of hormones because <strong>the</strong> materials needed to manufacture <strong>the</strong>m are no longer present.<br />
Hormones begin to disappear from <strong>the</strong> body, and sometimes, when production of insulin becomes<br />
severely stunted, a form of diabetes can occur.<br />
When <strong>the</strong> body is forced into pure starvation, with absolutely no sustenance, <strong>the</strong> membranes that<br />
transport sodium and potassium (which are dependent on energy metabolized by <strong>the</strong> body) stop<br />
functioning. In a circumstance where nourishment is occasionally ingested, this process takes more time<br />
to occur; however, in <strong>the</strong> meantime, o<strong>the</strong>r bodily functions and processes cease to operate in an attempt to<br />
allow <strong>the</strong> body to remain alive. It is important to note that after an individual has been without proper<br />
nutrients for an extended period of time or <strong>the</strong> condition has become severe in a short time span,<br />
providing <strong>the</strong> afflicted with a balanced diet is complicated. The new amount of food must be introduced<br />
in a meticulous manner because too much can have a negative effect on <strong>the</strong> overall patient‘s health, even<br />
if it is what he or she technically requires (Saunders et al. 2011).<br />
12
Malnutrition Globally<br />
Although a great deal of <strong>the</strong> world is modern, <strong>the</strong>re still remain large portions that are developing.<br />
In addition, some populations are affected by malnutrition because <strong>the</strong>y must flee <strong>the</strong>ir native countries.<br />
For example, poor nutrition has been widely noted in <strong>the</strong> incoming population of refugee children. It is a<br />
great relief that within 4 to 6 months of arriving in <strong>the</strong> U.S.A., <strong>the</strong> children have usually reached normal<br />
weight and growth rate. However, an adverse affect to <strong>the</strong> dramatic change in culture often results in<br />
obesity. Populations that arrive from low socioeconomic backgrounds tend to experience obesity within a<br />
few months of arriving in <strong>the</strong> U.S. This is most prevalent in families from Latin America, Central Eastern<br />
Europe, <strong>the</strong> Caribbean, <strong>the</strong> Middle East, Nor<strong>the</strong>rn Africa, Sub-Saharan Africa, and <strong>the</strong> once-lively Soviet<br />
Union. The condition is common in both adults and children. This new phenomenon is mainly attributed<br />
to <strong>the</strong> length of stay in <strong>the</strong> country, different cultures, original cultural beliefs, and low quality of housing.<br />
This new population is now at risk for both malnutrition that affects overall growth and for obesity that<br />
can cause fur<strong>the</strong>r health problems such as diabetes. Deficiency in vitamin B12, folate, and vitamin A may<br />
also contribute to iron deficiency (Center for Disease Control and Prevention, 2011).<br />
Also, certain situations involving malnutrition occur because of political circumstance. For<br />
instance, a sole leader has ruled North Korea for decades. This form of government has not resulted<br />
favorably for majority of <strong>the</strong> population; one in three children in North Korea suffers from malnutrition.<br />
<strong>Food</strong> is hard to obtain because <strong>the</strong> state stores are not properly stocked, and <strong>the</strong> remainder of goods is sold<br />
in private markets. In addition, <strong>the</strong> price of food is drastically inflated so many cannot afford what <strong>the</strong>y<br />
can find (NY Times 1 , 2012). Similarly, Haiti suffers from severe economical and political stress. In fact,<br />
riots occurred earlier in <strong>the</strong> year because of <strong>the</strong> inflated food and fuel prices (Klarreich, 2008). Ano<strong>the</strong>r<br />
instance, Niger, an African country bordering <strong>the</strong> Sahara desert, is globally one of <strong>the</strong> poorest territories.<br />
Due to civil unrest, it is not uncommon to find malnourished children in rural areas as well as settled<br />
cities (NY Times 3 , 2010).<br />
In addition, overpopulation plays a large role in <strong>the</strong> high percentage of malnourished people. Not<br />
only are certain countries struggling to feed its entire people, but also, it is <strong>the</strong> sudden rise in population<br />
that causes <strong>the</strong> country distress. According to <strong>the</strong> latest Global Hunger Index, <strong>the</strong> levels of hunger in India<br />
have increased over <strong>the</strong> past two decades. Out of <strong>the</strong> entire population, 42% of Indian children (who are<br />
five and under) are underweight (NY Times 2 , 2012). Also, approximately 30% of Pakistani children are<br />
malnourished, and 40% have been stunted in <strong>the</strong>ir growth; this, in turn, affects <strong>the</strong>ir future ability to learn<br />
(Jilani, 2012). One of <strong>the</strong> most prominent problems currently is <strong>the</strong> overpopulation of refugee camps,<br />
particularly in Kenya. One of <strong>the</strong> most severe cases, Dabaad refugee complex contains four times as many<br />
occupants as it was originally intended to hold. Numerous children are malnourished, and since January,<br />
<strong>the</strong> numbers have risen from 20 malnourished children to more than 130. This affliction accounts for 30%<br />
of all children located in <strong>the</strong> outskirts of <strong>the</strong> camp. Children as old as ten are malnourished, which is<br />
incredibly rare. It is this phenomenon that truly displays <strong>the</strong> severity of <strong>the</strong> crisis in Kenya (Loewenberg<br />
& Dadaab, 2011).<br />
In short, many of <strong>the</strong>se populations that suffer from malnutrition die because of diarrhea,<br />
pneumonia, or preventable diseases (NY Times 4 , 2011). This can easily be remedied by providing<br />
sufficient diet so that inability to absorb consumed nutrients may be avoided. However, civil<br />
circumstance, natural disasters, and poverty contribute to <strong>the</strong> worldwide condition of poverty that is<br />
prominent in every nation.<br />
13
Diseases Caused as a Result of Malnutrition<br />
As malnutrition becomes widespread across an area, multiple diseases become prominent shortly<br />
after. Without <strong>the</strong> correct amount of nutrients, conditions develop because of a lack of vitamins, minerals,<br />
and/or amino acids. Malnutrition causes myriad physical detriments; however, <strong>the</strong> onslaught of disease<br />
results in fur<strong>the</strong>r complications to <strong>the</strong> human body.<br />
Vitamin Deficiencies<br />
Vitamin D deficiency is found in all areas of <strong>the</strong> world. This condition can lead to fur<strong>the</strong>r damage<br />
such as rickets and osteoporosis. According to Saunders et al. (2011), ―<strong>the</strong> etiology of vitamin D<br />
deficiency is multifactorial and heavily dependent on non-dietary determinants such as limited sun<br />
exposure (protective or religious clothing, moving to temperate climates, and <strong>the</strong> tradition of keeping<br />
infants indoors), increased skin pigmentation, reduced in-utero exposure, and reduced capacity to<br />
syn<strong>the</strong>size vitamin D with increasing age.‖ Those with dark skin, pregnant or nursing women, those<br />
living in mild climates, <strong>the</strong> elderly, and those with conditions such as celiac disease are particularly at risk<br />
(Saunders et al. 2011).<br />
Rickets is caused by poor diet and lack of fresh air and sunshine. The main cause is a deficiency<br />
in Vitamin D, calcium, or phosphorus. Without enough of <strong>the</strong>se minerals in <strong>the</strong> blood, <strong>the</strong> body removes<br />
stored minerals from <strong>the</strong> bone. This, in turn, weakens bone structure. Common symptoms are skeletal<br />
deformities such as bowed legs, bent spin, pelvic deformities, fragile bones, stunted growth, bone pain,<br />
and muscle fatigue. Children usually stop growing, and adults develop osteoporosis. Rickets is still found<br />
in <strong>the</strong> US. In fact, it seems to be reappearing in many areas. In October 2008, American Academy of<br />
Pediatrics doubled <strong>the</strong> recommended amount of vitamin D for infants and children. It can be produced<br />
when in direct sunlight; however, it can also be obtained through fish, milk, fortified cereal, and eggs<br />
(Jackson, 2008).<br />
Vitamin A deficiency is not commonly seen in developed countries but is relatively common in<br />
refugee populations. It is <strong>the</strong> primary cause for blindness in children and approximately 500,000 lose <strong>the</strong>ir<br />
sight annually. Vitamin A deficiency creates a myriad of visual changes that can include loss of night<br />
vision, Bitot spots, which according to Saunders, Smith, and Stroud (2011), are ―areas of abnormal<br />
squamous cell proliferation and keratinization of <strong>the</strong> conjunctiva, xerophthalmia, keratomalacia, corneal<br />
perforation, and permanent blindness.‖ It also retards bone growth as well as produces dry skin, fragile<br />
hair, and weakened humoral and cell-mediated immune response.<br />
Deficiency in Vitamin B12 occurs when animal products cease to be consumed in addition to<br />
inability to absorb <strong>the</strong> nutrient (i.e. intrinsic factor deficiency) and malabsorption (which may be called by<br />
<strong>the</strong> presence of Helicobacter pylori). Fatigue, unproductivity, memory loss, irritability, and depression are<br />
often symptoms that are not recognized as official but are associated with it. Essentially, this deficiency<br />
affects neurological functions. O<strong>the</strong>r symptoms include weakness, numb extremities, inability to smell,<br />
imbalance, and in <strong>the</strong> most severe instances, degeneration of <strong>the</strong> spinal cord.<br />
Vitamin C or ascorbic acid deficiency occurs in individuals with malnutrition, alcoholism, or<br />
diets that exclude fruits and vegetables. The symptom is also known as scurvy and results in stunted<br />
collagen syn<strong>the</strong>sis. Ecchymoses, petechiae, bleeding gums, hyperkeratosis, and difficulty in healing<br />
wounds may occur as well as fatigue, malaise, pain in <strong>the</strong> joints, edema, anxiety, and neuropathy.<br />
Thiamine (vitamin B1) assists in energy metabolism and assembling tissues. Deficiency occurs<br />
from lack of intake (such a excessive consumption of milled rice), sudden difference in metabolism<br />
(fever, pregnancy, liver disease, hyperthyroidism), severe diarrhea, or ingestion of food with anti-<br />
14
thiamine compounds. Deficiency can result in beriberi (Saunders et al. 2011). The condition originated<br />
because a vitamin B1 was missing from processed rice, and <strong>the</strong>refore, whole populations were not<br />
receiving <strong>the</strong> proper dosages. Thiamine is located in <strong>the</strong> outer layer of rice, which is often removed for<br />
products such as white rice as opposed to brown rice. Also, foods such as tea and fish contain chemicals<br />
that render <strong>the</strong> thiamine useless to <strong>the</strong> body (Jackson, 2008). Symptoms include no appetite, constipation,<br />
tiredness, anger, amnesia, peripheral neuropathy, weakness, areflexia, foot drop, tachycardia, and heart<br />
failure. However, <strong>the</strong>re are multiple types of this disease (Saunders et al., 2011). Wet beriberi is caused by<br />
<strong>the</strong> lack of thiamine in <strong>the</strong> body (Jackson, 2008) and often leads to cardiac failure (Saunders, Smith, &<br />
Stroud, 2011). Common symptoms of Wet beriberi are swelling of <strong>the</strong> lower leg, fast heart rate,<br />
congestive heart failure, engorged heart, and shortness of breath (Jackson, 2008). Dry beriberi affects <strong>the</strong><br />
multifocal peripheral/nervous system and is caused by <strong>the</strong> inability of <strong>the</strong> body to absorb <strong>the</strong> nutrient<br />
(Saunders et al. 2011). Dry beriberi displays tingling of limbs, lack of feeling in hands and feet, vomiting,<br />
unnatural eye movement, disorientation, coma, and possibly death (Jackson, 2008). More severe cases<br />
occasionally become better diagnosed as Wernicke encephalopathy and Korsakoff syndrome (Saunders et<br />
al., 2011). Wernicke-Korasakoff is commonly seen in Europe; it is ano<strong>the</strong>r form of beriberi and displays<br />
itself via irritability, confusion, and amnesia. The condition can be easily remedied if a person is given<br />
thiamine via injection or orally within a reasonable amount of time (Jackson, 2008).<br />
Pellagra is a deficiency in niacin or Vitamin B3. This was first observed in 1735 in Spain when a<br />
physician noticed symptoms in peasants eating a heavy corn diet. However, Latin America appears to<br />
have avoided this condition because <strong>the</strong> tortillas were allowed to soak in lime juice before <strong>the</strong>y were<br />
cooked. The citrus released <strong>the</strong> niacin that is normally not accessible to <strong>the</strong> human digestive acids.<br />
Pellagra was discovered to result directly from <strong>the</strong> lack of niacin or vitamin B1 and even <strong>the</strong> amino acid<br />
tryptophan. If <strong>the</strong> body receives enough tryptophan, it can generate niacin. The chemical is used in <strong>the</strong><br />
body to release energy from carbs, fats, and proteins. It is also used to make nucleic acids in RNA and<br />
DNA. Symptoms involve diarrhea, dermatitis, and dementia. In <strong>the</strong> West, this is rarely seen except for<br />
alcoholics because of <strong>the</strong>ir tendency to neglect nutrition. India suffers from this especially because<br />
sorghum is consumed as a staple crop. The product contains <strong>the</strong> amino acid leucine, which interferes with<br />
niacin absorption. This disease is rarely seen in most developed countries because grain is fortified. It<br />
does, however, occur in emergencies such as natural disasters or civil war. Niacin is hard to access by <strong>the</strong><br />
body, but if <strong>the</strong> grain is soaked in alkali, <strong>the</strong>n it is capable of being absorbed. Meat, poultry, yeast, fish,<br />
grain, flour, peanuts, lentils, milk, greens, and coffee/tea contain this vitamin (Jackson, 2008).<br />
Mineral Deficiencies<br />
Iron deficiency is most prevalent in children. This mainly affects infants and toddlers, but<br />
women of childbearing age are also at risk. Iron deficiency anemia occurs from a lack of dietary iron. The<br />
lack of ingestion of meat or frequent ingestion of tannins or phytates causes internal problems that results<br />
in intestinal parasites, hemoglobinopathies, and chronic infections. Lack of iron can lead to stunted<br />
psychomotor abilities in infants and cognitive impairment in youth. Adults who are affected become<br />
fatigued, unproductive, and may lose <strong>the</strong> ability to reproduce. Severe anemia is categorized once <strong>the</strong> Hb<br />
level falls below 80.0 g/L.<br />
Iodine deficiency affects approximately 2 billion individuals. It is <strong>the</strong> greatest cause of thyroid<br />
disease and is found in soil and seafood. It regulates <strong>the</strong> metabolic process of <strong>the</strong> body. If Iodine is not<br />
ingested, physical and mental growth can stop. Hypothyroidism, goiter, and o<strong>the</strong>r conditions can also<br />
occur. By iodizing salt, this deficiency has drastically dropped, but extremely high amounts of iodine<br />
have been found in refugee populations. This can cause IIH (iodine-induced hyperthyroidism), which<br />
mainly occurs in females over <strong>the</strong> age of 40 after introduction to iodized salt. The body is so accustomed<br />
to lacking levels that <strong>the</strong> sudden surge causes fur<strong>the</strong>r complications.<br />
15
Zinc deficiency is most common in areas where plants are a staple to <strong>the</strong> diet. Zinc catalyzes<br />
more than 100 enzymes and helps fetus development during pregnancy and growth throughout<br />
adolescence. Stunted growth, lacking appetite, and weakened immune system are all symptoms of <strong>the</strong><br />
condition. Hair loss, loose stools, stunted sexual maturation, infertility, hypogonadism, weight-loss, slowhealing<br />
wounds, skin and eye lesions, difficulty tasting, and fatigue are all more severe symptoms<br />
(Saunders, Smith, & Stroud, 2011).<br />
Amino Acid Deficiencies<br />
Pellagra is a deficiency in niacin or tryptophan. It is usually accompanied by a lack of amino<br />
acids and micronutrients. The condition may occur because of severe diarrhea, cirrhosis, or alcoholism.<br />
High-leucine diets are normally seen in cases of Pellagra. Symptoms include photosensitive dermatitis<br />
(i.e. Casal‘s necklace or face rash) in addition to diarrhea, stomatitis, and neurological abnormalities. In<br />
children, symptoms differ and may appear as anorexia, irritability, anxiousness, and apathy.<br />
General Diseases Caused by Malnutrition<br />
Micronutrient deficiencies are also observed due to scarce resources. Rare deficiencies are<br />
commonly seen because of <strong>the</strong> rapid change in diet that <strong>the</strong>se individuals go through during a stay in<br />
refugee camps, etc. (Saunders et al., 2011).<br />
PEM (protein-energy malnutrition) or protein-calorie nutrition is a deficiency in macronutrients,<br />
proteins, and carbohydrates. Ano<strong>the</strong>r form of <strong>the</strong> deficiency, known as Kwashiorkor, refers to a lack of<br />
protein but a sufficient calorie intake. Marasmus is <strong>the</strong> lack of calories in addition to protein. The liver<br />
becomes enlarged, which makes <strong>the</strong> individual appear to be gaining weight. Symptoms include edema,<br />
swollen stomach, enlarged liver, peeling, white skin, and reddish pigmentation of <strong>the</strong> hair. These<br />
symptoms also result in fatigue, apathy, and irritability. This condition occasionally accompanies AIDS<br />
or o<strong>the</strong>r traumas. It is most seen in undeveloped countries that suffer from natural disaster or lack of<br />
resources. Majority of <strong>the</strong> cases are found in Asia, Africa, Latin America, and <strong>the</strong> Caribbean (Jackson,<br />
2008).<br />
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18
Chapter 2<br />
Vitamins and Minerals<br />
Barry Biletch, John deRivera, and Aniket Lachyankar<br />
Introduction<br />
Organic molecules that are required in small amounts by organisms are called vitamins, and <strong>the</strong>y<br />
can be divided into two groups: water soluble and fat soluble. Water soluble vitamins include <strong>the</strong> B<br />
vitamins and vitamin C. These vitamins are flushed out of <strong>the</strong> body through urine on a daily basis. As a<br />
result, <strong>the</strong>re are no known cases of water soluble vitamin toxicity. Water soluble vitamins act largely as<br />
coenzymes in <strong>the</strong> body, allowing certain important enzymes to function properly. The fat soluble<br />
vitamins, A, D, E, and K, are stored in <strong>the</strong> body for longer durations of time, and <strong>the</strong> accumulation of<br />
<strong>the</strong>se vitamins in <strong>the</strong> body can cause serious side effects. For example, Vitamin A is stored mainly in <strong>the</strong><br />
liver. When arctic explorers ate <strong>the</strong> livers of seals and polar bears, acute toxicity occurred because of <strong>the</strong><br />
massive amounts of vitamin A that <strong>the</strong>y were ingesting (Vitamin A, 2007). Not all vitamins need to be<br />
ingested in <strong>the</strong>ir final form because <strong>the</strong> body can syn<strong>the</strong>size some vitamins from o<strong>the</strong>r molecules.<br />
Vitamin A is produced from beta-carotene and o<strong>the</strong>r carotenoids (Vitamin A, 2007), vitamin D is<br />
syn<strong>the</strong>sized in <strong>the</strong> skin when in direct contact with UVB radiation (Vitamin D, 2007), and vitamin K is<br />
made by bacteria living in <strong>the</strong> intestines when insufficient doses are ingested orally (Vitamin K, 2007).<br />
Vitamins to Combat Malaria<br />
Research being conducted at <strong>the</strong> University of Southampton might lead to <strong>the</strong> syn<strong>the</strong>sis of<br />
malaria-combating drugs. Malaria is a disease spread by parasites that affects approximately 250 million<br />
people annually and causes <strong>the</strong> deaths of approximately 1 million people each year. Scientists hope to<br />
disrupt <strong>the</strong> production of vitamins in malaria-producing protists. They hope to learn more about <strong>the</strong><br />
enzymes that are used to manufacture vitamins in <strong>the</strong>se parasites. By targeting <strong>the</strong>se particular vitaminmaking<br />
enzymes, <strong>the</strong> production of <strong>the</strong>se essential vitamins can be stopped, leading to deficiencies and<br />
<strong>the</strong> death of <strong>the</strong> parasite. Drugs that target B 9 production have been used very successfully in <strong>the</strong> past, but<br />
resistance to this particular drug in <strong>the</strong> parasites has increased, stimulating new research for a drug which<br />
is as effective. Scientists at <strong>the</strong> University of Southampton are currently researching <strong>the</strong> enzyme complex<br />
that produces vitamin B 6 in malaria causing parasites. If successful, a new drug to treat malaria could be<br />
made and millions of lives saved (University of Southampton, 2012).<br />
Malaria parasites have become resistant to several types of malaria combating drugs.<br />
19
Vitamin Supplements<br />
In many cases, whe<strong>the</strong>r it is due to dietary habit or location, people can have vitamin deficiencies.<br />
Some vitamins, like vitamins C, B 12 , and D, are necessary for very important functions and can cause<br />
devastating effects for deficient individuals. To combat <strong>the</strong>se effects, people usually choose to take<br />
vitamin supplements. There are many different forms of <strong>the</strong>se supplements, <strong>the</strong> most popular being <strong>the</strong><br />
pill. Ano<strong>the</strong>r difference between different vitamin supplements is <strong>the</strong> purpose that each one serves.<br />
Today, companies have specifically targeted vitamin supplements to particular groups of people or<br />
deficiencies. For example, One-A-Day Products markets vitamins that are targeted at specific stages of<br />
life and genders ranging from vitamins for teenage girls to vitamins for men over <strong>the</strong> age of 50. Vitamin<br />
supplements ensure that <strong>the</strong> consumer lives <strong>the</strong>ir life to <strong>the</strong> fullest without any vitamin deficiencies.<br />
However, <strong>the</strong> process of accepting a supplement is very intricate and involves many organizations.<br />
One of <strong>the</strong> most involved parts of <strong>the</strong> supplement discovery and distribution process is <strong>the</strong><br />
specification and regulation of <strong>the</strong> product itself. Organizations like <strong>the</strong> United States Pharmacopeial<br />
Convention (USP) and <strong>the</strong> U.S <strong>Food</strong> and Drug Administration are highly influential in setting <strong>the</strong><br />
standard for vitamin supplements; industrial companies that look to manufacture supplements utilize this<br />
benchmark. The full list of standards can be found in <strong>the</strong> USP Dietary Supplements Compendium (DSC),<br />
an amalgamation of different monographs that specify identity, strength, quality, and purity of various<br />
dietary supplements. Again, manufacturers that hope to utilize <strong>the</strong>se dietary supplements look to <strong>the</strong> DSC<br />
to make sure that <strong>the</strong>ir product conforms to <strong>the</strong> standards set by <strong>the</strong> USP‘s compendium (Dietary<br />
Supplements Compendium, 2009).<br />
Vitamins supplements, as previously stated, come in many different forms. Some come for<br />
singular vitamins; supplements for simply vitamin C can be found on <strong>the</strong> shelf for those who do not think<br />
<strong>the</strong>y consume enough of this essential vitamin. However, <strong>the</strong> most popular vitamin supplement has<br />
quickly become <strong>the</strong> multivitamin. This supplement variant is specifically designed to supply consumers<br />
with enough vitamins such that <strong>the</strong> consumer does not have any deficiencies. These vitamins cannot<br />
completely substitute for <strong>the</strong> vitamins in food because <strong>the</strong>y are usually created for <strong>the</strong> purpose of<br />
accommodating a healthy diet. As noted above, companies like One-A-Day and Centrum are widely<br />
known for supplying multivitamins that serve very specific purposes. Some of <strong>the</strong> specialized formulae<br />
that do not apply to sex or age include vision, heart, energy, and prenatal support. Each multivitamin is<br />
specially formulated to ensure that <strong>the</strong> consumer is correctly treated (One-a-day Multivitamins, n.d.;<br />
(Centrum Multivitamins, n.d.).<br />
Vitamin supplements can be beneficial,<br />
but <strong>the</strong>ir misuse can cause harm.<br />
20
The Dangers of Multivitamins and Supplements<br />
It was long believed that vitamins were a cure-all supplement to healthy living, but recent studies<br />
have yielded results that contradict this. While it is known that extreme doses of vitamins can have<br />
serious effects on <strong>the</strong> body, it has only recently been suggested that doses even slightly higher than <strong>the</strong><br />
recommended amount (in <strong>the</strong> form of artificial vitamins present in supplements and multivitamins) can<br />
pose health risks. It was found that men who took excess amounts of vitamin E had a 17% higher risk of<br />
developing prostate cancer than those who did not take <strong>the</strong> vitamin. The study did not originally conclude<br />
this result when it was ended in 2008, but follow up research revealed this striking result. A second<br />
study, in Iowa, on <strong>the</strong> effects of <strong>the</strong> use of multivitamins, folic acid, vitamin B 6 , magnesium, copper, zinc,<br />
and iron concluded that users of <strong>the</strong>se supplements had an increased risk of death. O<strong>the</strong>r studies since<br />
<strong>the</strong>n have yielded similar results (Parker-Pope, 2011).<br />
A New Way to Ingest Vitamins<br />
Vitamins can be harmed by stomach acids, so it is necessary to provide protection to <strong>the</strong> vitamins<br />
when designing vitamin supplements. Currently, pharmaceutical companies use materials such as<br />
cyclodextrin, which is a sugar molecule in <strong>the</strong> shape of a torus (see image). Scientists at Penn State did a<br />
series of experiments in which <strong>the</strong>y developed cornstarch pouches which can hold oil soluble vitamins,<br />
such as A and C. The starch protects <strong>the</strong> vitamins from <strong>the</strong> acid in <strong>the</strong> stomach so that it can remain<br />
unharmed when <strong>the</strong>y reach and is absorbed by <strong>the</strong> small intestine. The type of corn starch used forms<br />
coils with a hydrophilic outer surface and a hydrophobic inner surface. The fat-soluble vitamins are<br />
attracted to <strong>the</strong> inner surface of <strong>the</strong> starch coil where <strong>the</strong>y are protected. This technique could lead to<br />
vitamin enriched starch foods, which would be a cheaper and more environmentally friendly way of<br />
manufacturing food supplements (Penn State, 2011).<br />
This is <strong>the</strong> structure of cyclodextrin molecule.<br />
New technology is emerging to make getting a daily dose of vitamins easier. David Edwards, a<br />
biomedical engineer at Harvard University, has invented a product he calls ―Le Whif.‖ The liver and<br />
intestinal tract can damage vitamins and are also slow to absorb <strong>the</strong> vitamins into <strong>the</strong> bloodstream. To<br />
combat this, Le Whif grinds vitamins into aerosol particles that can be packaged into spray cans and <strong>the</strong>n<br />
inhaled. Inhalation provides a more direct route to <strong>the</strong> bloodstream without <strong>the</strong> altering effects of <strong>the</strong><br />
liver or intestines (Dyer, 2011).<br />
21
Vitamin D and Eyesight<br />
A very recent study on <strong>the</strong> effects of vitamin D on mouse vision has yielded encouraging results.<br />
Mice that were given vitamin D supplements showed less aging in <strong>the</strong>ir eyes, and older mice who were<br />
given <strong>the</strong> supplement exhibited improved vision. This could lead to future drugs that slow <strong>the</strong><br />
deterioration of <strong>the</strong> human eye and combat age-related macular degeneration. The retina of <strong>the</strong> human<br />
eyes builds up debris and inflames as it ages, which can lead to a 30% decline in photoreceptor cells. The<br />
study found that older mice which were given vitamin D supplements experienced an improvement in<br />
vision as well as a decrease in inflammation and <strong>the</strong> removal of some debris from <strong>the</strong> retina. It is<br />
believed that <strong>the</strong> vitamin D reduced <strong>the</strong> number of macrophages, which can cause damage and<br />
inflammation in <strong>the</strong> retina, and also changed some of <strong>the</strong> macrophages‘ structure so that <strong>the</strong> cells actively<br />
decreased inflammation and debris buildup. A second benefit seen in <strong>the</strong> mice was a decrease in <strong>the</strong><br />
amount of amyloid beta present in <strong>the</strong> eye. It is known that amyloid beta increases <strong>the</strong> risk of age-related<br />
macular degeneration (Biotechnology and Biological Sciences Research Council, 2012).<br />
The history of humans suggests why poor eyesight becomes a problem as we age and why it is<br />
more common now than in human ancestors. Vitamin D is ingested via certain foods, but <strong>the</strong> quantities<br />
found in most diets are insufficient for <strong>the</strong> body to function. Human bodies manufacture vitamin D in <strong>the</strong><br />
skin when hit by UVB rays from <strong>the</strong> sun. This alternate form of production makes up <strong>the</strong> dietary gap in<br />
vitamin D consumption. Human ancestors lived in Africa, where <strong>the</strong>y were exposed to direct sunlight<br />
daily, prompting adequate vitamin D production. Since <strong>the</strong>n, humans have moved to less sunny areas of<br />
<strong>the</strong> globe and have clo<strong>the</strong>d <strong>the</strong>mselves in an attempt to block out <strong>the</strong> sun. The changes have occurred so<br />
quickly that <strong>the</strong> human body has not yet adapted to reduced sunlight exposure, explaining <strong>the</strong><br />
degeneration of <strong>the</strong> retina due to a lack of vital vitamin D (Biotechnology and Biological Sciences<br />
Research Council, 2012).<br />
Vitamin D and Parkinson‘s Disease.<br />
Vitamin D is an essential component of life and its deficiency has very bad effects. Deficiencies<br />
have been linked to various conditions, including asthma, cancer, and multiple sclerosis; <strong>the</strong>se various<br />
effects show that vitamin D affects numerous facets of human life. A study done by Paul Knekt at <strong>the</strong><br />
National Institute for Health and Welfare in Finland attempted to connect <strong>the</strong> levels of vitamin D to<br />
Parkinson‘s disease. This study took a population of Finnish men and women over <strong>the</strong> age of 50 and<br />
checked <strong>the</strong> levels of vitamin D in <strong>the</strong>se people over a 29-year period. In <strong>the</strong> group studied, 50 instances<br />
of Parkinson‘s disease occurred, and with <strong>the</strong>se instances, <strong>the</strong> vitamin D levels of each subject that<br />
contracted Parkinson‘s were significantly lower than that of those without. The results suggest a peculiar<br />
relationship between <strong>the</strong> function of vitamin D in <strong>the</strong> nervous system and Parkinson‘s disease, which<br />
again streng<strong>the</strong>ns <strong>the</strong> need for a healthy dosage of vitamin D in one‘s daily diet (Knekt et al., 2010).<br />
Parkinson's disease can cause uncontrollable shaking,<br />
muscle stiffness, and movement issues among o<strong>the</strong>r things.<br />
22
Vitamin A and Osteoporotic Hip Fractures.<br />
One of <strong>the</strong> functions that Vitamin A affects is bone metabolism. When taken in normal doses, <strong>the</strong><br />
vitamin can promote healthy bone growth; however, excess amounts can cause adverse effects on bone<br />
structure. Research at <strong>the</strong> Harvard Medical School, conducted by Diane Feskanich and colleagues,<br />
attempted to connect diets with high vitamin A values to osteoporotic hip fractures in older women. The<br />
study consisted of over 30,000 postmenopausal females, some of which had sustained hip fractures with<br />
noticeable trauma. After screening <strong>the</strong> levels of vitamin A in all of <strong>the</strong> women, <strong>the</strong> quartile with <strong>the</strong><br />
highest dosage of vitamin A in daily diet had a significantly higher risk of hip fracture than those women<br />
with a normal vitamin intake. With <strong>the</strong> transition to life after menopause, women will have to be careful<br />
to strike a keen balance between a healthy dosage of vitamin A and a excess (Feskanich et al., 2002).<br />
Increased vitamin A intake has been<br />
linked to increased risk of hip fracture.<br />
The Effects of Antioxidants on Pre-eclampsia<br />
A condition known as pre-eclampsia can develop in women who are pregnant for <strong>the</strong> first time, causing<br />
hypertension and o<strong>the</strong>r negative effects. This condition, which appears in approximately 5% of first-time<br />
pregnancies, is dangerous to both <strong>the</strong> mo<strong>the</strong>r and child. Luckily, research conducted at a Mexico City<br />
hospital has yielded a possible method for preventing pre-eclampsia, thought to be caused by a deficiency<br />
of L-arginine, an amino acid essential in blood circulation. The study consisted of three groups of<br />
pregnant women. The first group was given food bars containing L-arginine and antioxidant vitamins<br />
(Vitamin A, C, and E are all antioxidants). The second group was given bars containing just <strong>the</strong> vitamin<br />
supplements and <strong>the</strong> third group was given a placebo, which contained nei<strong>the</strong>r L-arginine nor vitamin<br />
supplements. Of first group of women, only 12.7% were diagnosed with preeclampsia compared with <strong>the</strong><br />
22.5% of <strong>the</strong> second group and <strong>the</strong> 30.2% of <strong>the</strong> third group. The results show that <strong>the</strong> best preventative<br />
procedure is to take both L-arginine and vitamins, although simply taking <strong>the</strong> vitamins can also have<br />
beneficial effects (British Medical Journal, 2011).<br />
23
Antioxidants such as vitamin C and E<br />
neutralize harmful free radicals.<br />
Vitamin B 12 and Cancer<br />
A study of patients in Norway pointed to an interesting pattern that connected vitamin B 12 and<br />
cancer proliferation. Previous studies that involved B 12 and cancer had produced results towards <strong>the</strong><br />
conclusion that B 12 deficiencies were instrumental in cancer onset. However, during <strong>the</strong> study done in<br />
Norway, where <strong>the</strong> government does not necessitate folic acid and B 12 supplements, <strong>the</strong>re was a<br />
difference between <strong>the</strong> amounts of people who contracted cancer after treatment with <strong>the</strong> vitamins when<br />
compared to those who were not treated with <strong>the</strong> B 12 vitamins and folic acid. There were 53 more B 12<br />
treated patients that were diagnosed with <strong>the</strong> cancer, a 21 percent increase from those who were not<br />
treated and still diagnosed with cancer. Of those diagnosed with <strong>the</strong> cancer, 36 more died of that same<br />
cancer, which was a 38 percent increase in risk. Of <strong>the</strong> forms of cancer that were diagnosed, scientists<br />
noted that lung cancer occurred most frequently in <strong>the</strong>se subjects. This study suggests an interesting<br />
relationship between <strong>the</strong> levels of B 12 and certain stages of cancer. It may be <strong>the</strong> case that low doses of<br />
vitamin B 12 may cause early carcinoma onset, while on <strong>the</strong> o<strong>the</strong>r hand, higher doses of B 12 later in life<br />
may cause cancer cells to proliferate.<br />
Minerals in Type II Diabetes<br />
In an experiment done at <strong>the</strong> Shiraz University in Iran, scientists compared <strong>the</strong> levels of 4<br />
minerals, zinc, copper, iron, and chromium, between normal children and children with Type II diabetes<br />
mellitus. One characteristic of all of <strong>the</strong>se minerals is that <strong>the</strong>y are mainly found in trace amounts in <strong>the</strong><br />
human body and are <strong>the</strong>refore not widely recognized for importance in nutrition. Results showed that<br />
<strong>the</strong>re was a significant decrease in 3 mineral levels for <strong>the</strong> diabetes patients: zinc, copper, and chromium.<br />
This shows that each of <strong>the</strong>se three may play a role in <strong>the</strong> onset of childhood diabetes. Chromium is<br />
known to be a facilitator of insulin function in <strong>the</strong> human body. This points to a more direct relation<br />
between <strong>the</strong> functions of <strong>the</strong> mineral and <strong>the</strong> onset of diabetes. With more research, chromium may be<br />
used as a treatment for some forms of diabetes (Basaki et al., 2012).<br />
24
Type II diabetes is caused by <strong>the</strong> inadequate<br />
production of insulin or <strong>the</strong> inability to use insulin.<br />
Magnesium Treatment for Migraines<br />
Magnesium is a commonly found ion and can be found in a supplemental form because it is an<br />
essential mineral for body functions. In a study done by <strong>the</strong> New York Headache Center, scientists<br />
observed that magnesium levels of patients with migraine symptoms were significantly higher than those<br />
of <strong>the</strong> controls. Magnesium plays a part in migraine pathogenesis. With this difference in magnesium<br />
levels, <strong>the</strong> scientists concluded that magnesium supplements could be used to treat migraine symptoms.<br />
This connections proves to make a much simpler and more available treatment than a manufactured<br />
medicine because it is so accessible and usable (Mauskop & Varughese, 2012).<br />
Migraine headaches are caused when arteries in <strong>the</strong> brain enlarge,<br />
causing <strong>the</strong> adjacent nerves to release chemicals that trigger adverse effects.<br />
The vast majority of calcium consumed by humans is distributed to <strong>the</strong> bones and teeth, but <strong>the</strong><br />
1% used by <strong>the</strong> rest of <strong>the</strong> body is very important to overall health. Although it is widely accessible,<br />
25
many people do meet <strong>the</strong> minimum recommended amounts. This is partially due to lactose intolerance,<br />
because dairy is a good source of calcium.<br />
The main forms of calcium supplements are citrate and carbonate; however, <strong>the</strong> two forms are<br />
absorbed differently into <strong>the</strong> body. Research conducted at <strong>the</strong> University of Texas Southwestern Medical<br />
School indicates that calcium citrate is absorbed approximately 25% better than carbonate, despite<br />
carbonate having more raw calcium.<br />
Researchers at <strong>the</strong> Jean Mayer USDA Human Nutrition Research Center on Aging have done<br />
research on <strong>the</strong> effects of nutrition on cancer rates. They found that <strong>the</strong> B vitamins, especially vitamin B 9 ,<br />
reduce <strong>the</strong> risks of colorectal cancer in mice. However, this was not limited to <strong>the</strong> mice that ate <strong>the</strong><br />
vitamins. It also affected <strong>the</strong> offspring of <strong>the</strong> females of <strong>the</strong>se mice. Although increased consumption of<br />
<strong>the</strong>se vitamins did not significantly reduce <strong>the</strong> frequency of cancer, it reduced <strong>the</strong> frequency of more<br />
severe forms by a factor of 300%. The researchers attributed this phenomenon to <strong>the</strong> protection of <strong>the</strong><br />
Wnt signaling pathway, which is a set of genes that is commonly mutated in patients with cancer. At <strong>the</strong><br />
moment, it is unclear whe<strong>the</strong>r or not <strong>the</strong> same conclusions.<br />
26
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Vitamin A. (2007). In Merck Manual. Retrieved March 22, 2012, from Merck Manual Online:<br />
http://www.merckmanuals.com/professional/nutritional_ disorders/vitamin_deficiency_<br />
dependency_and_toxicity/vitamin_a.html?qt=vitamin%20A&alt=sh<br />
Vitamin A. (2011). In PubMed Health. Retrieved March 23, 2012, from PubMed Health Online:<br />
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0003052/<br />
Vitamin B6. (2007). In Merck Manual. Retrieved March 22, 2012, from Merck Manual Online:<br />
http://www.merckmanuals.com/professional/nutritional<br />
_disorders/vitamin_deficiency_dependency_and_toxicity/vitamin_b6.html<br />
Vitamin B6. (2011). In PubMed Health. Retrieved March 23, 2012, from PubMed Health Online:<br />
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0003054/<br />
Vitamin B12. (2007). In Merck Manual. Retrieved March 22, 2012, from Merck Manual Online:<br />
http://www.merckmanuals.com/professional/nutritional<br />
_disorders/vitamin_deficiency_dependency_and_toxicity/vitamin_b12.html<br />
Vitamin C. (2007). In Merck Manual. Retrieved March 22, 2012, from Merck Manual Online:<br />
http://www.merckmanuals.com/professional/nutritional_<br />
disorders/vitamin_deficiency_dependency_and_toxicity/vitamin_c.html<br />
Vitamin D. (2007). In Merck Manual. Retrieved March 22, 2012, from Merck Manual Online:<br />
http://www.merckmanuals.com/professional/nutritional<br />
_disorders/vitamin_deficiency_dependency_and_toxicity/vitamin_d.html<br />
Vitamin D. (2011). In PubMed Health. Retrieved March 26, 2012, from PubMed Health Online:<br />
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0003057/<br />
29
Vitamin E. (2007). In Merck Manual. Retrieved March 22, 2012, from Merck Manual Online:<br />
http://www.merckmanuals.com/professional/nutritional_ disorders/vitamin_deficiency_<br />
dependency_and_toxicity/vitamin_e.html<br />
Vitamin E. (2011). In PubMed Health. Retrieved March 26, 2012, from PubMed Health Online:<br />
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0003058/<br />
Vitamin K. (2007). In Merck Manual. Retrieved March 22, 2012, from Merck Manual Online:<br />
http://www.merckmanuals.com/professional/nutritional _disorders/vitamin_deficiency_<br />
dependency_and_toxicity/vitamin_k.html<br />
Zeliadt, Nicholette. (2010, July, 10). Vitamin D deficiency linked to Parkinson‘s disease, cognitive<br />
decline[Electronic Version]. Scientific American.<br />
Illustration Credits<br />
http://www.electroherbalism.com/images/regimens/malariaMapResistance.gif<br />
http://www.mnn.com/sites/default/files/supplements.jpg<br />
http://www.mn-net.com/Portals/4/images/Redakteure_Chroma/GC/Cyclodextrin-GC.gif<br />
http://parkinsonsymptoms.net/wp- Hip Fractures<br />
http://www.santarosastrength.com/wp-content/uploads/2008/07/hip-fracture.jpg<br />
http://www.amazing-glutathione.com/images/antioxidants.jpg<br />
http://www.diabetes-ok.com/wp-content/uploads/2010/10/diabetes_type2.jpg<br />
http://migrainerelief.info/images/migraine-causes.jpg<br />
30
Chapter 3<br />
<strong>Food</strong> Supplements<br />
Patrick Aoude, Julia Knowles, and Derek Wegener<br />
Introduction<br />
The desire to be healthy is <strong>the</strong> cause of many developments in medical science, chemical<br />
engineering, and <strong>the</strong> nutritional industry. Both engineered and natural remedies have been labeled as<br />
cures for an unhealthy lifestyle. The most widespread of <strong>the</strong>se remedies belong to a category known as<br />
<strong>Food</strong> Supplements. These products, also known as dietary supplements, are recognized as foodstuffs<br />
which supplement <strong>the</strong> normal diet and which are a concentrated source of nutrients or o<strong>the</strong>r substances<br />
with a nutritional or physiological effect. <strong>Food</strong> supplements exist in <strong>the</strong> form of capsules, pastilles,<br />
tablets, pills and o<strong>the</strong>r similar controlled dosages (Eberhardie, 2005). Although <strong>the</strong>se supplements are<br />
similar in purpose and form to prescription drugs, <strong>the</strong> regulations surrounding <strong>the</strong>m are very loose. In <strong>the</strong><br />
United States, a doctor‘s prescription is not necessary for <strong>the</strong> acquisition of <strong>the</strong>se drugs and informational<br />
labels on <strong>the</strong>ir packaging are more similar to those found on food products. With <strong>the</strong>se factors in<br />
consideration, it is necessary to question <strong>the</strong> safety of <strong>Food</strong> supplements as alternatives to a typical diet,<br />
and do <strong>the</strong>se so-called supplements provide sufficient nutrition to support human lifestyle.<br />
The intended purpose of food supplements is, for numerous reasons, to replace <strong>the</strong> need to eat<br />
whole food for nutrition. One benefit of this concept is <strong>the</strong> provision of nutrients to regions of <strong>the</strong> world<br />
that have limited availability to specific nutrition. This characteristic benefits people living in extreme<br />
climates which cannot sustain crop production. A lack of fruit and vegetables may result in a deficiency<br />
of A and C vitamins for <strong>the</strong> population of <strong>the</strong>se regions. In many cases, food supplements carry a lower<br />
cost burden than whole foods. This characteristic benefits impecunious or impoverished populations<br />
where a sufficient diet of whole food is not easily attainable (―The Fight for <strong>Food</strong> Supplements‖, 2005).<br />
Also, food supplements provide concentrated amounts of nutrients and <strong>the</strong>reby limit <strong>the</strong> need to consume<br />
unneeded volumes of nutrients provided by entire foods. For example, a person may ei<strong>the</strong>r consume one<br />
dietary fiber capsule, or a large bowl of fiber infused breakfast cereal that may contain amounts of<br />
carbohydrates, fat, and sugar as well. This characteristic of food supplements may benefit people who are<br />
affected by obesity. Many arguments can be made regarding <strong>the</strong> necessity of food supplements. The<br />
benefits of replacing food in <strong>the</strong> human diet cannot be ignored when considering <strong>the</strong> viability of food<br />
supplements.<br />
Patients' reasons for taking food supplements and herbal medicines<br />
A lack of faith in <strong>the</strong> food production, transport and storage system, meaning that nutrients are lost because fruit is<br />
harvested<br />
too early or growth is forced.<br />
A belief that more is better, for example, a large intake of vitamin A in <strong>the</strong> diet and supplements will prevent blindness.<br />
With old age you do not metabolize vitamins and minerals and <strong>the</strong>refore you should take more.<br />
<strong>Food</strong> supplements delay ageing.<br />
<strong>Food</strong> supplements prevent cancer.<br />
<strong>Food</strong> supplements are safer and healthier than prescribed medication.<br />
<strong>Food</strong> supplements replace <strong>the</strong> deficiencies caused by a poor diet.<br />
<strong>Food</strong> supplements save you from having to eat vegetables and fruit.<br />
<strong>Food</strong> supplements are a good standby when waiting for a long time to be seen by a specialist doctor.<br />
Reasons for using food supplements; <strong>the</strong> most common reasons that a patient<br />
may use to justify taking a food supplement on a routine basis (Eberhardie 2005).<br />
31
The use of dietary supplements is a world-wide trend. In <strong>the</strong> U.S., dietary supplement use has<br />
steadily increased since <strong>the</strong> 1970s. However, <strong>the</strong> loose regulations surrounding <strong>the</strong>se non-prescription<br />
products make it difficult to generate precise statistics. Analyses of a representative population were<br />
conducted between 2003 and 2006 for <strong>the</strong> purpose estimating dietary supplement use. Results were<br />
collected by means of a questionnaire and <strong>the</strong>y indicated that 49% of <strong>the</strong> U.S. population (44% of males,<br />
53% of females) employs dietary supplements. Multivitamin and multimineral use was <strong>the</strong> most<br />
frequently reported and between 28 and 30% of <strong>the</strong> surveyed population reported using dietary<br />
supplements containing vitamins B-6, B-12, C, A, and E; 18–19% reported using iron, selenium, and<br />
chromium; and 26–27% reported using zinc- and magnesium-containing supplements (Bailey et al.,<br />
2011). Although <strong>the</strong> safety of dietary supplements is in question, many people seem to be convinced of<br />
<strong>the</strong>ir effectiveness. The following image is a graphical representation of food supplement use in <strong>the</strong> U.S.<br />
<strong>Food</strong> supplement use in <strong>the</strong> U.S. An estimated majority of <strong>the</strong> population<br />
consumes at least on food supplement on a routine basis. (Baily et al,<br />
2011)<br />
Different age groups also produced varying results in this survey. Overall, botanical supplement<br />
use was more common in older than in younger age groups. About one-half of <strong>the</strong> U.S. population and<br />
70% of adults ≥ 71 y use dietary supplements.<br />
Dietary supplement use in various age groups.<br />
n Age, y Any supplement, % MVMM Botanical<br />
Total<br />
18,758 All ≥ 1 49 ± 0.9 33 ± 0.9 14 ± 0.6<br />
1781 1–3 39 ± 1 26 ± 2 2 ± 0.4 a<br />
1975 4–8 43 ± 2 32 ± 2 4 ± 1 a<br />
2233 9–13 29 ± 2 a 20 ± 1 a 3 ± 1 a<br />
2812 14–18 26 ± 2 a 16 ± 1 a 5 ± 1<br />
2283 19–30 39 ± 1 27 ± 1 13 ± 1<br />
32
3112 31–50 49 ± 1 35 ± 1 18 ± 1 b<br />
2709 51–70 65 ± 2 b 44 ± 2 b 20 ± 1 b<br />
1853 ≥71 71 ± 1 b 46 ± 2 b 17 ± 1 b<br />
Males<br />
9490 All ≥ 1 44 ± 1 31 ± 1 13 ± 1<br />
892 1–3 39 ± 2 27 ± 2 - 2<br />
963 4–8 46 ± 3 35 ± 2 b 4 ± 1 a<br />
1106 9–13 29 ± 2 a 18 ± 2 a 4 ± 1 a<br />
1455 14–18 23 ± 1 a 14 ± 1 a 5 ± 1<br />
1222 19–30 36 ± 2 25 ± 2 14 ± 1 b<br />
1594 31–50 44 ± 1 32 ± 1 16 ± 1 b<br />
1342 51–70 58 ± 2 40 ± 2 b 18 ± 1 b<br />
916 ≥71 66 ± 2 b 43 ± 2 b 18 ± 1 b<br />
Females<br />
9268 All ≥ 1 53 ± 1 36 ± 1 15 ± 1<br />
889 1–3 38 ± 2 25 ± 2 a 3 ± 1 a<br />
1012 4–8 40 ± 3 28 ± 3 3 ± 1 a<br />
1127 9–13 29 ± 3 a 23 ± 3 a 2 ± 0.6 a<br />
1357 14–18 30 ± 2 a 19 ± 2 a 6 ± 1<br />
1061 19–30 43 ± 2 30 ± 1 13 ± 1<br />
1518 31–50 55 ± 2 38 ± 2 21 ± 2 b<br />
1367 51–70 72 ± 2 b 48 ± 2 b 21 ± 2 b<br />
937 ≥71 75 ± 2 b 48 ± 2 b 16 ± 1 b<br />
↵1 All values are percentages ± SE. Superscripts denote sets within age and<br />
within gender and age groupings with prevalence estimates that are<br />
statistically indistinguishable from <strong>the</strong> lowest ( a ) or highest ( b )<br />
population mean, as determined by Hsu's procedure with = 0.025.<br />
↵2 Relative SE ≥ 40%; this estimate is not stable and is omitted.<br />
33
<strong>Food</strong> supplements represent a multi-billion dollar industry, which indicates that people<br />
experience positive effects from <strong>the</strong>se so-called food products. Although <strong>the</strong> form and function of<br />
supplements is similar to pharmaceutical drugs, <strong>the</strong>y are distributed in <strong>the</strong> same manner as grocery store<br />
items. With public safety in consideration, is it necessary to be concerned with <strong>the</strong> nearly unregulated<br />
distribution of dietary supplements?<br />
Production of <strong>Food</strong> Supplements<br />
The production of food supplements in <strong>the</strong> U.S. is a highly controversial area that faces<br />
opposition from many people. The main issue is lack of regulation in <strong>the</strong> production industry, which<br />
started in 1994 when <strong>the</strong> Dietary Supplement Health and Education Act (DSHEA) was passed. The<br />
DSHEA states that supplements will be regulated as food products ra<strong>the</strong>r than drugs. Fur<strong>the</strong>rmore, <strong>the</strong><br />
safety and effectiveness of supplements are not monitored by <strong>the</strong> <strong>Food</strong> and Drug Administration (FDA)<br />
so <strong>the</strong> health of consumers is left at risk (Kinariwala, 2003). It is <strong>the</strong> sole responsibility of manufacturers<br />
to report health issues related to <strong>the</strong>ir supplements, and <strong>the</strong>refore, countless reports are never documented<br />
(Miller & Longtin, 2000). The FDA only interferes with supplement production once an unsafe<br />
supplement has already been marketed, and although <strong>the</strong> FDA can establish good manufacturing practices<br />
(GMPs), it has yet to do so effectively. Also, companies do not need to ensure <strong>the</strong>ir product is safe even<br />
under <strong>the</strong> recommended conditions (Abebe 2003). Regulations need to change in order to improve <strong>the</strong><br />
safety and quality of supplements. Despite opposition, some organizations are working towards change,<br />
and coupled with support from <strong>the</strong> public and health-care companies, <strong>the</strong>se organizations could persuade<br />
<strong>the</strong> FDA to change regulation laws for food supplements (Kinariwala, 2003).<br />
The European Union also faces similar difficulties with food supplement regulations. In <strong>the</strong> EU,<br />
supplements are also regulated as food without <strong>the</strong> enforcement of GMPs. Once again, <strong>the</strong> quality and<br />
safety of supplements are in <strong>the</strong> hands of <strong>the</strong> manufacturers (Pravst & Žmitek, 2011). However, <strong>the</strong> EU is<br />
working to make improvements, and in 2002, <strong>the</strong> EU produced directives regarding <strong>the</strong> regulation of food<br />
and dietary supplements. The EU 2004/24/EC directive recognizes <strong>the</strong> proven safety and efficiency of<br />
some herbal medicines. Those that had been in use for over 30 years and at least 15 years within <strong>the</strong><br />
European Union were recorded on an approved list, and in general, supplements had to conform to a socalled<br />
positive list of safe supplements and active ingredients. However, companies could apply for<br />
clearance to sell supplements that did not appear on <strong>the</strong> positive list but were never<strong>the</strong>less approved as<br />
safe supplements. There is still concern among medical and nutritional circles regarding <strong>the</strong> regulation of<br />
food supplements, and all agree that new directives will result in increased consumer safety (Eberhardie,<br />
2005).<br />
34
An example of a chemically engineered dietary<br />
supplement<br />
The contents of a so-called natural dietary<br />
supplement<br />
Labels from packaging of food supplements.<br />
Contents<br />
The majority of natural health product consumers do not consider <strong>the</strong> possible risks associated<br />
with botanical supplements. Several recent studies have shown that high doses of <strong>the</strong> chemical<br />
compounds used in plant-based food supplements can cause liver cancer. Though <strong>the</strong>se processing<br />
compounds are potentially harmful, <strong>the</strong> journal <strong>Food</strong> and Nutrition Sciences reported that <strong>the</strong><br />
concentration in which <strong>the</strong>se carcinogens appear is harmless (―Some plant-based,‖ 2011).<br />
Knowledge of supplements containing high levels of alkenylbenzenes has become essential in <strong>the</strong><br />
push for stricter regulation and quality control. An interest in botanicals and botanical preparations in <strong>the</strong><br />
European Union has resulted in an expanding market for herbal and dietary supplements. Researchers of<br />
Wageningen University have extensively monitored and analyzed <strong>the</strong> safety associated with plant-based<br />
35
food supplements. Thirty potential carcinogens were studied, and it was found that <strong>the</strong> majority of <strong>the</strong><br />
compounds shared something in common. They were part of <strong>the</strong> alkenylbenzenes group or <strong>the</strong><br />
pyrrolizidine alkaloids group. Awareness of <strong>the</strong> possible risks associated with some botanicals has created<br />
a surge in improved quality control, so much that alkenylbenzenes estragole, methyleugenol and safrole<br />
(see figure below) being used as flavor additives have been prohibited in numerous EU member states<br />
(―Some plant-based,‖ 2011).<br />
Chemical structures of alkenylbenzenes present in several plant-based food supplements.<br />
Although dangerous carcinogens have been found in dietary supplements, <strong>the</strong>y have not been<br />
banned. Even supplements that have basil, fennel, nutmeg, sassafras, cinnamon, or calamus as a main<br />
ingredients are high in alkenylbenzenes. Several recent studies revealing hazardous herbal supplements<br />
have created a surge in risk management actions being taken. Although researchers report <strong>the</strong> occurrence<br />
of liver cancer in animals after consumption of high concentrations of pure alkenylbenzenes, <strong>the</strong>re are<br />
numerous supplements which contain negligible amounts of potential carcinogens in <strong>the</strong>m. When testing<br />
<strong>the</strong> effects of alkenylbenzenes, <strong>the</strong> experimental animals were administered only <strong>the</strong> pure concentrations<br />
ra<strong>the</strong>r than <strong>the</strong> dietary supplements combined with regular feed. Even if <strong>the</strong> studies are not indicative of<br />
<strong>the</strong> level of risk present when consuming plant based supplements, it is appropriate to raise concern over<br />
<strong>the</strong> lack of regulation and quality control (―Some plant-based,‖ 2011).<br />
36
Step 1<br />
Herbs are checked for pesticides or hazardous chemicals.<br />
Step 2<br />
A microbiological analysis is conducted in order to test for contaminants such as fungi.<br />
Step 3<br />
A phytograph is done in order to ensure that <strong>the</strong> identity and quality of each herb are<br />
legitimate.<br />
Step 4 Pills are made based on appropriate dosages.<br />
Step 5<br />
The final product is quality tested.<br />
The production process of herbal supplements (based on Barrett, 1999).<br />
Permissible Claims<br />
Several recent studies have focused on <strong>the</strong> true benefits of certain herbal supplements such as<br />
gingko, Echinacea and Saint John‘s Wort. These herbs have been reported to be cures for several illnesses<br />
while studies have shown that <strong>the</strong>y are ineffective. Despite <strong>the</strong> negative results from studies done on<br />
herbal remedies, $14.8 billion was spent on herbal supplements in 2007. According to <strong>the</strong> Government<br />
Accountability Office (GAO), those who market supplements continue to inform consumers incorrectly,<br />
sometimes advising hazardous usage techniques. This was uncovered by incognito GAO employees who<br />
posed questions as if <strong>the</strong>y were elderly clients. Fur<strong>the</strong>rmore, it was found that salesmen advised<br />
customers that herbal supplements were capable of preventing and curing Alzheimer‘s disease and that<br />
prescription medication could be replaced with supplements. Gregory Kutz, managing director of<br />
Forensic Audits and Special Investigations at <strong>the</strong> GAO revealed during a testimony to <strong>the</strong> U.S. Senate<br />
Special Committee that <strong>the</strong> FDA and FTC had labeled <strong>the</strong> marketing approaches to be ―improper and<br />
likely in violation of statutes and regulations.‖ Even though herbal supplements do not require pre-market<br />
testing because <strong>the</strong>y are sold as food, <strong>the</strong> GAO tested 40 commonly purchased supplements and found<br />
that over 80% contained traces of lead, mercury, cadmium, and/or arsenic.<br />
The FDA and U.S. Environmental Protection Agency considered <strong>the</strong> results to be hazardous but<br />
stated that <strong>the</strong> levels of contaminants found were not high enough to put a consumer at risk. In general,<br />
<strong>the</strong> Americans who purchase herbal supplements are cautious in choosing a reliable brand, and are<br />
advised by <strong>the</strong> president of <strong>the</strong> Council for Responsible Nutrition that <strong>the</strong> GAO research should be of no<br />
―concern to consumers.‖ Consumers buy herbals supplements to improve <strong>the</strong>ir health and lifestyle but are<br />
at <strong>the</strong> mercy of marketers who fail to give valid information. The FDA regulates all dietary supplements<br />
but give <strong>the</strong> responsibility of determining <strong>the</strong>ir benefits and dosages to <strong>the</strong> manufacturing company. Also,<br />
<strong>the</strong> marketers are not required to present <strong>the</strong> means in which <strong>the</strong>y determined <strong>the</strong> effectiveness and safety<br />
of products to <strong>the</strong> FDA. The FDA checks to see that all manufacturing processes are valid, but no tests are<br />
done on <strong>the</strong> claims made by manufacturers. If a faulty claim is revealed, <strong>the</strong> FDA must show that<br />
consumers are at risk before actions can be made to remove <strong>the</strong> product from stores. Though it is illegal to<br />
claim that a supplement can cure or prevent illnesses, <strong>the</strong> manufacturers are allowed to make general<br />
claims about improving everyday bodily functions. A disclaimer is required which says that <strong>the</strong> claims<br />
37
have not been evaluated by <strong>the</strong> FDA, but <strong>the</strong> majority of consumers are still mislead. Although<br />
administrations like <strong>the</strong> FDA and <strong>the</strong> FTC are responsible for preventing false advertisements, <strong>the</strong>re is not<br />
enough attention given to inappropriate marketing techniques (Harmon, 2010).<br />
Professor Edzard Ernst at <strong>the</strong> Department of Complementary Medicine at <strong>the</strong> University of<br />
Exeter advises that herbal remedies should be sold by pharmacists. He has written before that herbs such<br />
as ginkgo, St. John‘s wort, saw palmetto and horsechestnut seed extracts are viable for use as natural<br />
remedies, but at <strong>the</strong> moment, <strong>the</strong>y lack quality control because <strong>the</strong>y are sold as food supplements ra<strong>the</strong>r<br />
than drugs. Interested consumers are constantly referring to Professor Ernst to answer questions<br />
concerning <strong>the</strong> efficacy and side effects of food supplements. Information supplied to <strong>the</strong>se consumers is<br />
limited though due to legal restrictions. Despite <strong>the</strong> regulatory process being inadequate, <strong>the</strong>re is a<br />
growing interest in herbal supplements. Salesmen should be allowed to provide appropriate advice if a<br />
consumer is questioning <strong>the</strong> accuracy of information present on a label (Freeman, 2000).<br />
Although herbal supplements cannot be claimed to treat disease, recent studies have shown that<br />
<strong>the</strong>re are potential benefits involved in <strong>the</strong> use of plant-based dietary supplements. The majority of<br />
clinicians consider <strong>the</strong> use of herbal supplements to be disadvantageous, but people who use herbal<br />
supplements do not need to consult <strong>the</strong>ir physician first. It has been tested to see how beneficial herbal<br />
supplements are to <strong>the</strong> gastrointestinal health of a person. These studies have shown that herbal<br />
supplements do not aid in <strong>the</strong> treatment of liver disease, but can help in <strong>the</strong> alleviation of gastrointestinal<br />
symptoms (Lipman, n.d.).<br />
Herbal supplements can benefit a person‘s entire diet but are commonly used for specific<br />
purposes. For example, ginseng has been known to improve <strong>the</strong> overall health of <strong>the</strong> body, while<br />
echinacea is used specifically to improve one‘s immune system. O<strong>the</strong>r examples of herbal supplements<br />
that have been used for specific purposes are spirulina, bee pollen, royal jelly, psyllium seed husks, wheat<br />
germ, wheat grass, shiitake mushrooms, and reishi mushrooms (Dupler & Fundukian, 2011).<br />
Side Effects of <strong>Food</strong> Supplements<br />
The side effects of many food supplements remain unevaluated. The long term side effects are<br />
particularly problematic, and although health reports may provide some insight into more immediate<br />
effects, no major studies have been conducted on <strong>the</strong> extensive side effects. This is because food<br />
supplements are regulated as food so broad studies are not required (Johnson, Haley, & Ward, 2007).<br />
However, research shows that <strong>the</strong> side effects of many supplements may be harmful and interfere with<br />
medical drugs.<br />
Many protein supplements are taken as forms of ergogenic aid despite <strong>the</strong>ir documented adverse<br />
effects. These supplements make up part of a multi-billion dollar industry that is based on a marketing<br />
strategy that involves using mostly unproved claims. Additionally, many of <strong>the</strong>se protein supplements can<br />
have harmful side effects including decreased liver function, dehydration, and worsening of gout. A more<br />
extensive list of <strong>the</strong>se side effects can be found in table 1, which includes popular protein supplements<br />
such as Creatine Fuel Chews, Muscle Milk, and Hydroxycut (Johnson et al., 2007).For example, studies<br />
conducted on creatine show an increase in body mass and lean body mass. In reality however, this<br />
increase is mainly a result of increased water retention in muscles, which does not actually benefit <strong>the</strong><br />
user‘s physical performance. Also, <strong>the</strong> protein supplements may not provide any additional benefits for<br />
athletes in need of protein because sufficient amounts of protein are already provided in a normal diet<br />
(Clarkson & Rawson, 1999). It is important to consider <strong>the</strong> costs and benefits of consuming protein<br />
supplements.<br />
38
Agent Active Ingredient(s) Trade Names Documented Adverse<br />
Effects<br />
Creatine Creatine Monohydrate Creatine Fuel Chews<br />
(Twinlab Inc. NY, NY)<br />
Creatine Monohydrate<br />
100% (Higher Power, Boise,<br />
ID)<br />
Cell Tech (MuscleTech,<br />
Mississauga, Canada)<br />
Micronized Creatine<br />
(AST Sports Science, Golden,<br />
CO)<br />
<br />
<br />
<br />
<br />
<br />
Electrolyte<br />
disturbances29-31<br />
Renal Damage29,32<br />
Transient elevation in<br />
transaminase31,33<br />
Increased post-exercise<br />
compartment<br />
pressures34-35<br />
Amphetamine<br />
Derivatives<br />
<br />
<br />
<br />
<br />
<br />
Ephedrine<br />
Pseudoephedrine<br />
Phenylpropanolamine<br />
Phenteramine<br />
Ma-Huang<br />
<br />
<br />
<br />
<br />
Hydroxycut (MuscleTech,<br />
Mississauga, Canada)<br />
Muscle Milk (CytoSport,<br />
Benicia, CA)<br />
Ripped Fuel (Twinlab Inc. NY,<br />
NY)<br />
ProBURN (Prolab, Chatsworth,<br />
Ca)<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Acute Myocardial<br />
Infarction36-37<br />
Arrythmias36-39<br />
Myocarditis36,37<br />
Severe Hypertension36<br />
Stroke40<br />
Hyper<strong>the</strong>rmia41<br />
Rhbdomyolysis41<br />
Documented adverse side effects of top selling dietary<br />
supplements in <strong>the</strong> U.S. based on (Johnsonet et al., 2007)<br />
Recent studies indicate that food supplements may have negative side effects and interact<br />
negatively with o<strong>the</strong>r drugs. The lack of regulation presents safety problems for customers because selfmedication<br />
is associated with many potential dangers and can result in health problems. Even when<br />
supplements or herbal medicines are well manufactured and given at a safe dose, it is important to know<br />
<strong>the</strong> effects of consuming o<strong>the</strong>r medications in combination with <strong>the</strong>se dietary supplements that do not<br />
require a doctor‘s prescription (Eberhardie, 2005). Some evidence shows that herbal supplements in<br />
particular may interfere with good oral health. The information ga<strong>the</strong>red through health reports on<br />
adverse reactions to herbal supplements indicates that many of <strong>the</strong>se products can degrade oral health<br />
(Abebe, 2003).Studies involving garlic, ginseng, ginkgo, St. John's wort, and echinacea have shown that<br />
all of <strong>the</strong>se substances can have a peri or post-operative effect, and garlic, ginseng, and ginkgo can all<br />
increase <strong>the</strong> risk of bleeding (Eberhardie, 2005).It is essential that <strong>the</strong> reactions of food supplements with<br />
medical drugs are evaluated in order to protect <strong>the</strong> safety of customers.<br />
39
Interactions of herbal supplements with dental drugs based on (Abebe, 2003)<br />
Herbal supplements<br />
(common and scientific<br />
names)<br />
Commonly reported uses<br />
Interacting dental<br />
drugs<br />
Effects of<br />
interactions<br />
Cayenne/chile pepper<br />
(Capsicum spp.)<br />
For painful/itchy skin conditions and<br />
circulatory healer<br />
Aspirin<br />
Increased risk of<br />
bleeding<br />
Herb protects gastric<br />
irritation caused by<br />
aspirin<br />
Many drugs taken orally<br />
Increase bioavailability<br />
and effects of drugs<br />
Dong quai(Angelica sinesis)<br />
For painful menstrual cramp; general tonic;<br />
antispasmodic; for cardiovascular health and<br />
liver support<br />
Aspirin<br />
Increased risk of<br />
bleeding<br />
Echinacea (Echinacea<br />
angustifolia)<br />
Immune stimulant; antimicrobial; for colds,<br />
flu, eczema and upper respiratory infections<br />
Ketoconazole, acetaminophen<br />
Increased hepatotoxicity<br />
Ephedra<br />
(Ephedra sinica)<br />
For asthma, weight loss, CNS stimulation and<br />
nasal congestion<br />
Halothane<br />
Epinephrine<br />
Cardiac arrythmias<br />
Cardiac arrythmias and<br />
o<strong>the</strong>r cardiovascular<br />
complications<br />
Corticosteroids<br />
Decreased steroid effect<br />
Garlic<br />
(Allium sativum)<br />
Antihypertensive; antioxidant;<br />
antihypercholesterolemia; antimicrobial; for<br />
cancer prevention, colds, flu, and diabetes<br />
Aspirin<br />
General anes<strong>the</strong>tics<br />
Increased risk of<br />
bleeding<br />
Increased risk of<br />
bleeding<br />
(postoperatively)<br />
Ginkgo<br />
(Ginkgo biloba)<br />
To improve memory and brain function; for<br />
claudication and general cardiovascular<br />
health; antioxidant<br />
Aspirin<br />
Acetaminophen plus caffeine<br />
plus enfotamine<br />
Increased risk of<br />
bleeding<br />
Brain hemorrhage<br />
Ginseng<br />
(Panax spp.)<br />
To enhance endurance, vitality, adaptation<br />
and immune system; for stress<br />
Corticosteroids<br />
Increased steroid<br />
activity/toxicity<br />
Aspirin<br />
Increased drug effect<br />
Kava<br />
(Piper methysticum)<br />
For insomnia, anxiety, stress, muscle tension<br />
and mild pain<br />
CNS depressants (eg.,<br />
benzodiazepines, opioids,<br />
general anes<strong>the</strong>tics,<br />
barbiturates and sedatives)<br />
Increased CNS<br />
depression<br />
40
St. John‘s wort<br />
(Hypericumperforatum)<br />
For mild to moderate depression, and anxiety<br />
and fatigue-related depression, insomnia, and<br />
for wound healing, bruises and first-degree<br />
burns; anti-inflammatory<br />
Tetracyclines<br />
Benzodiazepines<br />
Increased<br />
photosensitivity<br />
Potentiation of sedative<br />
effect<br />
Valerian<br />
(Valerianaofficinalis)<br />
Sleep aid, spasmolytic; for anxiety, muscle<br />
spasm, and menstrual and intestinal cramps<br />
CNS depressants (e.g.)<br />
benzodiazepines, opioids,<br />
general anes<strong>the</strong>tics,<br />
barbiturates and sedatives)<br />
Increased CNS<br />
depression<br />
Public Opinion<br />
The demand for food supplements is fueled entirely by consumers whom wish to alter <strong>the</strong>ir diet.<br />
In some cases, a different diet is not much of a choice, but ra<strong>the</strong>r a necessity. A newspaper article titled<br />
“The Fight for <strong>Food</strong> Supplements” from <strong>the</strong> Briarpatch newspaper describes efforts of <strong>the</strong> Ontario<br />
Coalition Against Poverty, (OCAP), which has been mobilizing poor and homeless people to fight for<br />
<strong>the</strong>ir rights since 1990. The goal of this organization was to provide up to $250 for people on social<br />
assistance who are told <strong>the</strong>y need food supplements by a medical professional. Numerous professionals<br />
voiced <strong>the</strong>ir opinions on this matter, including Dr. Debbie Honickman of Queen West Community Health<br />
Centre. She commented, “It is appalling that family doctors should have to decide who needs extra money<br />
for special diets when in principle every social assistance recipient deserves <strong>the</strong> maximum allowance.<br />
This absurd approach will cost <strong>the</strong> government more in paper and physicians' fees than it would likely<br />
cost to give everyone on social assistance an extra $250 a month. I object to being drawn into such an<br />
inhumane and wasteful system.” An organized march to <strong>the</strong> Ministry of Community and Social Services<br />
was held in order to demand that <strong>the</strong> dietary supplement be supplied to everyone on assistance. This<br />
organized movement was extraordinarily successful, although developers of <strong>the</strong> welfare system never<br />
expected a demand for food supplements to arise (“Fight for <strong>Food</strong> Supplements”, 2005). This article<br />
depicts a situation in which food supplements are important to public health and economics.<br />
In contrast, food supplements have an undesirable reputation among some circles. The adverse<br />
side effects lead people to question <strong>the</strong> legality of non-prescribed food supplements. A newspaper article<br />
titled ―Tighter regulation needed for dietary supplements in USA‖, from The Lancet, argues that <strong>the</strong> <strong>Food</strong><br />
and Drug Administration (FDA) needs to take initiative by enforcing stricter regulations on supplements.<br />
Several commonly used products, namely Ginkgo biloba, St. John's wort, and ephedrine are known to<br />
have serious adverse effects. Although side effects are normally associated with pharmaceutical drugs, <strong>the</strong><br />
FDA does not regard <strong>the</strong>se dietary supplements as such and <strong>the</strong>refore, <strong>the</strong>y are not distributed under <strong>the</strong><br />
same stringent standards which pharmaceutical drugs are subject to (FDA, 2011).<br />
Standards are much less robust for dietary supplements because, under <strong>the</strong> Dietary Supplement<br />
Health and Education Act (DSHEA) of 1994, supplements are subject to <strong>the</strong> same regulatory<br />
requirements as food. There are no provisions that require FDA approval for <strong>the</strong> safety or effectiveness of<br />
supplements which leaves consumers and manufacturers responsible for <strong>the</strong> risks associated with <strong>the</strong>se<br />
products. Organizations such as Public Citizen and <strong>the</strong> American Medical Association are taking steps to<br />
amend <strong>the</strong> Dietary Supplement Health and Education Act (DSHEA) of 1994 in order to classify dietary<br />
supplements as prescription drugs. However, <strong>the</strong>y face immense opposition from groups such as <strong>the</strong><br />
National Nutritional <strong>Food</strong>s Association, <strong>the</strong> American Herbal Association, and <strong>the</strong> Council for<br />
Responsible Nutrition (Kinariwala, 2003). Health-care providers and <strong>the</strong> millions of Americans who<br />
41
consume food supplements should be aware of <strong>the</strong> associated risks and make informed decisions<br />
regarding <strong>the</strong>ir health, possibly with <strong>the</strong> advice of a medical professional.<br />
Bibliography<br />
Abebe, W. (2003). An overview of herbal supplement utilization with particular emphasis on<br />
possible interactions with dental drugs and oral manifestations. PubMed, 77(1), 37-46.<br />
Bailey, R., Gahche, J., Lentino, C., Dwyer, J., Engel, J., Thomas, P., Betz, J., Sempos, C., and 4<br />
Picciano, M..(2011). Dietary Supplement Use in <strong>the</strong> United States, 2003–2006.American Society<br />
forNutrition.141 (2), 261-266.http://jn.nutrition.org/content/141/2/261.full<br />
Barrett, S. (1999). Herbal supplements. NCRHI Newsletter,22(1), 3.<br />
Clarkson, P. M., & Rawson, E. S. (1999). Nutritional supplements to increase muscle mass.<br />
Critical <strong>Review</strong>s in <strong>Food</strong> Science and Nutrition, 39(4), 317.<br />
Dupler, D., & Fundukian, L. (2011). Nutritional supplements.Health and Wellness Resource<br />
Center, 6,<br />
Eberhardie, C. (2005). <strong>Food</strong> Supplements and Herbal Medicines.Nursing Standards 20.3.<br />
FDA releases NDA draft guidance. (2011). Nutraceuticals World, 14(7), 14.<br />
Fight for food supplements: Ocap's fight for food supplements for people on assistance has been<br />
such a success <strong>the</strong>y need help to handle it. (2005). Briarpatch,34(3), 6.<br />
Freeman, M. (2000). Herbal remedies are not food supplements. Chemist and Druggist, 8.<br />
Harmon, K. (2010, May 28). Herbal supplement sellers dispense dangerous advice, false claims.<br />
Scientific American. Retrieved from http://www.scientificamerican.com/article.cfm?id= herbalsupplement-dangers<br />
Johnson A, Haley CA, Ward CA .(2007). Hazards of Dietary Supplement Use. Journal of<br />
Special Operations Medicine 7(1)(Winter): 30-38.<br />
Kinariwala, N. (2003). Tighter regulation needed for dietary supplements in USA. The<br />
Lancet, 361(9368), 1566-1566. doi:10.1016/S0140-6736(03)13207-2<br />
Lipman, T. (n.d.). Herbal supplements. Current Gastroenterology Reports, 7(4), 302-307.<br />
Miller, H. I., &Longtin, D. (2000).Death by dietary supplement. Policy <strong>Review</strong>, (102), 15-25.<br />
Retrieved from http://search.proquest.com/docview/216442013?accountid=29120<br />
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Pravst, I., &Žmitek, K. (2011). The coenzyme Q10 content of food supplements. Journal Für<br />
Verbraucherschutz Und Lebensmittelsicherheit, 6(4), 457-463. doi:10.1007/s00003-011-0704-5<br />
Wageningen University and Research Centre (2011, December 12). Some plant-based food<br />
supplements contain high levels of cancer. Retrieved from http://www.sciencedaily.com/<br />
releases/2011/12/111212123652.htm<br />
Illustration Credits<br />
http://healthwyze.org/images/supplement_label.jpg<br />
http://www.storesonlinepro.com/files/1911564/uploaded/OrganicLifeVitaminsSupplement<br />
FactsAug2011.jpg<br />
http://www.sciencedirect.com/science/article/pii/S0009279710005624<br />
43
Chapter 4<br />
Diet and Diabetes<br />
Nora Murphy and Jay McCowan<br />
Introduction<br />
Diabetes is a disease in which a person ei<strong>the</strong>r does not naturally produce enough insulin<br />
to lower <strong>the</strong> body‘s blood sugar level or <strong>the</strong> cells are resistant to <strong>the</strong> insulin that is produced.<br />
Diabetes has been recognized as a serious disease for about 2,000 years, but has only become<br />
treatable in <strong>the</strong> last century. With technology advancing and research continuing, diabetes is<br />
rapidly becoming more and more manageable for <strong>the</strong> average human. The main afflictions that<br />
make up <strong>the</strong> whole of diabetes are type 1 and type 2, with type 2 comprising approximately 90%<br />
of all cases.<br />
Diabetes Type 1<br />
Type 1 diabetes is a disease that afflicts victims‘ autoimmune system and destroys <strong>the</strong>ir<br />
beta cells. These cells are located in <strong>the</strong> pancreas and are involved in <strong>the</strong> body‘s process of<br />
creating insulin. Without insulin, <strong>the</strong> human body is unable to control blood sugar levels and this<br />
can lead to severe complications such as kidney failure, heart attack, and stroke (Homann, 2011).<br />
The history of diabetes is a long one, and for nearly 2,000 years diabetes went untreated,<br />
which resulted in certain death for any afflicted persons. However, in <strong>the</strong> last century and a half,<br />
medical breakthroughs have led to <strong>the</strong> discovery of insulin and of an effective treatment of <strong>the</strong><br />
disease. In 1921, a Canadian surgeon named Frederick Banting was able to keep a severely<br />
diabetic dog alive for 70 days through intravenous injection of an extracted pancreatic liquid.<br />
Banting soon refined this extract with <strong>the</strong> help of his colleagues and was able to use it to drop <strong>the</strong><br />
blood sugar levels of a young boy with diabetes. Within one day, <strong>the</strong> boys blood sugar levels<br />
returned to normal, and news of Banting‘s early form of insulin was heard around <strong>the</strong> world<br />
(Sattley, 2008).<br />
Shortly after <strong>the</strong> discovery of insulin, various forms were marketed, including PZI, which<br />
was developed in 1936, NPH (1938), and Lente (1952). Each new form of insulin was longer<br />
lasting than its predecessors, which in turn meant that it would help maintain blood sugar levels<br />
of a diabetic for a longer period of time. However, until <strong>the</strong> 1960s, <strong>the</strong>re was no easy way to<br />
measure blood sugar, which meant injecting an accurate amount of insulin was a tough thing to<br />
do. The invention of urine strips changed all this, and, along with <strong>the</strong> invention of <strong>the</strong> single use<br />
syringe by Becton-Dickinson, <strong>the</strong> treatment of diabetes was streamlined into something that just<br />
about anyone could handle. New developments in <strong>the</strong> field since <strong>the</strong>n have only continued to<br />
make living with diabetes easier, such as <strong>the</strong> introduction of <strong>the</strong> portable glucose meter, an<br />
instrument that was originally developed in 1969. The original glucose meter weighed over 3<br />
pounds and cost roughly $650. Nowadays, <strong>the</strong>se instruments are smaller than a calculator and<br />
much better live up to <strong>the</strong>ir description of being portable.<br />
44
In <strong>the</strong> late 1970s, <strong>the</strong> first insulin pump was developed, a device that would automatically<br />
inject insulin into <strong>the</strong> body over <strong>the</strong> course of <strong>the</strong> day. These pumps have become <strong>the</strong> standard<br />
for diabetes control and assist <strong>the</strong> body in mimicking <strong>the</strong> natural release of insulin as best as<br />
possible. Finally, in 1979, <strong>the</strong> hemoglobin A1c test was developed and became <strong>the</strong> new standard<br />
for testing blood sugar levels. The A1c test is much more accurate than previous tests and this<br />
helps keep blood sugar levels closer to normal levels (Sattley, 2008). As shown by <strong>the</strong> Diabetes<br />
Control and Complications Trial, by avoiding <strong>the</strong> spikes and dips in blood sugar that were so<br />
frequently experienced, a diabetic could avoid developing long term complications such as eye,<br />
kidney, and nerve disease (Crandall, 2010). All of <strong>the</strong>se inventions, in conjunction with <strong>the</strong><br />
various studies that have been done, have changed diabetes from a disease that would turn deadly<br />
within a year to a condition that can be treated for without severely limiting daily life.<br />
Statistics and Trends<br />
Of <strong>the</strong> 25.8 million people living in <strong>the</strong> United States with diabetes, only approximately<br />
5% of <strong>the</strong>m have type 1. The highest ranking ethnicity in relation to <strong>the</strong> prevalence of diabetes<br />
was non-Hispanic blacks, accounting for 12.6% of <strong>the</strong> diagnosed diabetics. However, studies<br />
seem to point towards Caucasians as having <strong>the</strong> highest chance of developing type 1 specifically<br />
(―National diabetes fact sheet‖, 2011).<br />
In general, <strong>the</strong> chances of developing type 1 diabetes by 70 years of age is 1%, although<br />
this number is roughly 10 times higher if an immediate relative has type 1 diabetes. This is true<br />
unless that relative is <strong>the</strong> mo<strong>the</strong>r, in which case <strong>the</strong> chances drop to 4% if <strong>the</strong> mo<strong>the</strong>r is 25 years<br />
or younger and 1% if she is older than 25 (roughly <strong>the</strong> same chance as <strong>the</strong> average American)<br />
(―Genetics & diabetes: what‘s your risk?‖, n.d.). Despite all <strong>the</strong>se statistics, scientists are still<br />
trying to determine just how genetics play a part in <strong>the</strong> development of type 1 diabetes, although<br />
<strong>the</strong>re may be more to it than just hereditary factors. New studies suggest that environmental<br />
factors actually play a larger role in <strong>the</strong> development of type 1 than was previously thought<br />
(―Frequently asked questions (faqs)‖, n.d.).<br />
What Happens in <strong>the</strong> Body?<br />
When a person develops type 1 diabetes, <strong>the</strong> immune cells have begun to destroy <strong>the</strong><br />
insulin-producing beta cells (―Fact sheets: type 1 diabetes facts‖, n.d.). Symptoms of <strong>the</strong><br />
development of type 1 diabetes include extreme thirst, frequent urination, blurry eyesight, and<br />
sudden weight loss. These indicators are all signs that beta cells are being destroyed. In some<br />
people, this induces a so-called honeymoon phase, in which <strong>the</strong> existing beta cells still function.<br />
It is during this period that <strong>the</strong> most promise has been shown for halting <strong>the</strong> progression of type 1<br />
diabetes and because of this, many studies are being done that involve <strong>the</strong> honeymoon phase.<br />
After all of <strong>the</strong> beta cells have been destroyed, however, <strong>the</strong> person enters a complete<br />
dependence on an outside source of insulin in order to maintain proper blood glucose levels. On<br />
average, <strong>the</strong> body‘s blood sugar levels should be within <strong>the</strong> 70 to 140 mg/dL range, with that<br />
number being near <strong>the</strong> lower end before meals and <strong>the</strong> higher end before bedtime. In order to<br />
maintain <strong>the</strong>se levels, proper diet and blood sugar management are required (Cihakova, 2001).<br />
45
The glucose and insulin blood levels throughout a normal day. Blood glucose<br />
levels rise and fall throughout <strong>the</strong> day, and are closely matched by <strong>the</strong> body‘s<br />
insulin levels. These levels tend to peak during <strong>the</strong> mealtime hours and<br />
sink down during <strong>the</strong> nighttime. Generally blood glucose levels stay within<br />
70-140 mg/dL at all times<br />
Processes in <strong>the</strong> pancreas of a person with type 1 diabetes.<br />
46
New Developments<br />
Researchers are constantly searching for a cure and attempting to make life easier for<br />
those who live with diabetes. One such case can be found at Bristol University, where scientists<br />
are studying <strong>the</strong> effects of an enterotoxin of E. coli and how it protects <strong>the</strong> islet cells in rats. The<br />
enterotoxin does this by inhibiting <strong>the</strong> immune system and not letting it attack <strong>the</strong> insulin<br />
producing cells. So far <strong>the</strong> experimental enterotoxin has prevented <strong>the</strong> progression of type 1<br />
diabetes in test animals. The <strong>the</strong>rapy is administered in <strong>the</strong> form of a nasal spray and will<br />
hopefully soon be used in human clinical trials. The scientists at Bristol hope that by catching<br />
type 1 diabetes early, <strong>the</strong> enterotoxin would <strong>the</strong>n be able to be used to stop <strong>the</strong> immune system<br />
before it completely destroyed all <strong>the</strong> islet cells (―Can diabetes type 1 be prevented?‖ 2001).<br />
Diabetes population density map.<br />
Diabetes Type 2<br />
Insulin is a hormone released by <strong>the</strong> pancreas that controls <strong>the</strong> amount of sugar in <strong>the</strong><br />
blood. Insulin allows sugar to move from <strong>the</strong> blood to <strong>the</strong> cells to be used as energy or converted<br />
into fat. In a normal body, blood glucose levels vary though out <strong>the</strong> day but stay in <strong>the</strong> range of<br />
approximately 70 to 110 milligrams per deciliter. Diabetes is <strong>the</strong> condition in which not enough<br />
insulin is produced to meet <strong>the</strong> body‘s needs. In patients with type 2 diabetes, <strong>the</strong> pancreas still<br />
produces insulin but <strong>the</strong> body becomes resistance to its effects. Because of this patients have<br />
abnormally and often dangerously high blood glucose levels and low amounts of sugar in <strong>the</strong><br />
cells.<br />
Diabetes has been recognized as condition for 2,000 years but <strong>the</strong>re was no distinction<br />
between <strong>the</strong> different types until 1935. Shortly after <strong>the</strong> discovery of insulin in 1921, doctors<br />
began to notice that insulin injections were having less of an effect on some diabetes patients<br />
(Ramlo & Edelam, 2000). As of 2010, 25.8 million people or 8.3% of U.S. population had type 2<br />
47
diabetes and 27% of Americans over age 65 had diabetes (National diabetes fact sheet, 2010).<br />
Type 2 diabetes patients gradually lose sensitivity to insulin in adulthood, and <strong>the</strong> condition is<br />
strongly linked with poor diet and obesity. An obese person develops an insulin resistance<br />
because he or she requires very high levels of insulin to maintain a normal blood glucose level.<br />
Due to <strong>the</strong> gradual onset of symptoms, <strong>the</strong> conditions often goes undiagnosed for years or<br />
even decades. The symptoms are very similar to type 1 diabetes, <strong>the</strong> only difference being <strong>the</strong><br />
rapidity of commencement. Often <strong>the</strong> distinguishing symptoms of diabetes are large volumes of<br />
urine or excessive thirst. When <strong>the</strong> blood has high glucose levels, <strong>the</strong> kidneys excrete this excess<br />
sugar out of <strong>the</strong> body in urine. The deluge of urine is often sweet as well; <strong>the</strong> primitive test for<br />
diabetes was to taste <strong>the</strong> urine. O<strong>the</strong>r symptoms of type 2 diabetes include blurred vision,<br />
drowsiness, nausea, and decreased endurance during exercise. People with type 2 diabetes may<br />
not have any symptoms for years or decades before diagnosis. The onset of symptoms is much<br />
more gradual compared to type 1, and <strong>the</strong>refore people may not notice <strong>the</strong> warning signs<br />
(Crandall, 2010).<br />
Paula Deen, a 64 year old TV chef who is famous for her sou<strong>the</strong>rn comfort food,<br />
announced in January 2012 that she was diagnosed with type 2 diabetes three years earlier. Her<br />
deep fried lasagna and Twinkie pie had prompted some nutritionists to label her as <strong>the</strong> most<br />
dangerous person to America. The deep fried, butter drenched, and sickeningly sweet recipes she<br />
is known for has led to her type 2 diabetes; 8.3 percent of Americans currently share <strong>the</strong> same<br />
diagnoses, and <strong>the</strong> majority of cases are due to poor diet. There is an extreme amount of research<br />
being done for prevention and treatment of type 2 diabetes because it affects so many Americans<br />
and <strong>the</strong> numbers are only rising (Carbone, 2012).<br />
Processes of glucose absorption (left) vs.processes of glucose maintenance (right).<br />
48
Prevention and Treatment<br />
Pre-diabetes is a condition in which blood glucose levels are high but not high enough to<br />
be considered diabetes. The fasting glucose levels of pre-diabetes are between 100 mg/dL and<br />
126 mg/dL. Identification in this stage is crucial from taking preventative measures (Crandall,<br />
2010). It is estimated that 35% of American adults have pre-diabetes, and 50% of Americans 65<br />
or older are pre-diabetic (National diabetes fact sheet, 2010). Patients with impaired glucose<br />
tolerance, or pre-diabetic, should participate in 30 minutes of exercise 5 days a week, lose<br />
weight, and limit dietary fat. Studies have shown that by following <strong>the</strong>se guild line adults age<br />
40-65 years old that are in risk of developing type 2 diabetes can reduce <strong>the</strong>ir chance of<br />
developing <strong>the</strong> disease by 56%. By exercising for 2.5 hours a week and loosing approximately<br />
6% of body weight, adults can cut <strong>the</strong>ir risk of developing diabetes in half (Vijan, 2008).<br />
Screening by physicians is crucial in diagnosing type 2 diabetes. Early recognition of<br />
type 2 diabetes or pre-diabetes can significantly reduce <strong>the</strong> complications associated with <strong>the</strong><br />
disease. Type 2 diabetes often goes undiagnosed for 4 to 7 years. It would not be cost effective to<br />
routine screen every person for plasma glucose level but for patients demonstrating risk factors it<br />
is fiscally beneficial to test for <strong>the</strong> disease. The table below displays <strong>the</strong> major risk factors that<br />
would justify a test for high blood glucose levels.<br />
The risk factors for developing type 2 diabetes.<br />
Once <strong>the</strong> condition has been diagnosed a treatment method has to be implemented that<br />
will adequately control blood sugar levels. Type 2 diabetes can be managed by diet and exercise,<br />
unlike type 1. If a change is not sufficient in moderating blood glucose levels, <strong>the</strong>n a patient can<br />
take oral medications or inject insulin for treatment. The method of treatment often is dependent<br />
upon <strong>the</strong> severity of <strong>the</strong> situation; 16% of patients use no medication to manage <strong>the</strong>ir conditions,<br />
58% use only oral medication, 14% use a combination of oral pharmaceuticals and insulin, and<br />
12% use only insulin (―National diabetes fact sheet‖, 2010).<br />
49
Diet and exercise can help manage glucose levels and can provide patients with o<strong>the</strong>r<br />
long term benefits. Studies have shown that exercise can increase insulin sensitivity and<br />
improves glycemic control. Diet and exercise are not effective in <strong>the</strong> long term but are good first<br />
line interventions. Before beginning a new diet or exercise regimen, patients should undergo a<br />
detailed medical evaluation, especially if <strong>the</strong>y may have o<strong>the</strong>r physical ailments. Most patients<br />
can moderate <strong>the</strong>ir symptoms for a period of time with diet and exercise before beginning a<br />
pharmaceutical regiment but patients with serve hyperglycemia should begin pharmacologic<br />
<strong>the</strong>rapy at <strong>the</strong> time of diagnosis (Vijan, 2008).<br />
Patients with type 2 diabetes should seek help from a nutritionist for a specific diet plan<br />
that will assist <strong>the</strong>m in controlling <strong>the</strong>ir diabetes. Generally <strong>the</strong> diet should focus on moderation<br />
with a restricted calorie intake. The patient should avoid consumption of saturated fats and<br />
simple sugars. Individualized exercise plans should be implemented, but patients need to be wary<br />
because exercise lowers blood glucose levels. The level of exercise should be about 30 to 45<br />
minutes of moderate aerobic exercise 3 to 5 days a week (Vijan, 2008).<br />
Oral antihyperglycemic drugs can often lower blood sugar levels adequately in people<br />
with type 2 diabetes. There are many different varieties; some increase <strong>the</strong> production of insulin<br />
while o<strong>the</strong>rs increase <strong>the</strong> body‘s response to it and o<strong>the</strong>r can delay <strong>the</strong> absorption of glucose into<br />
<strong>the</strong> intestine. These oral medications are often prescribed to people who fail to lower blood sugar<br />
levels adequately enough with diet or exercise alone. These pharmaceuticals can be taken once<br />
or multiply times a day depending upon <strong>the</strong> condition. Patients with type 2 diabetes who cannot<br />
control <strong>the</strong>ir disease with oral drugs may need to take insulin injects alone or combine <strong>the</strong>m with<br />
<strong>the</strong> oral antihyperglycemic (Crandall, 2010).<br />
Insulin is often required as a final result for patients who cannot control <strong>the</strong>ir type 2<br />
diabetes with diet and exercise or oral antihyperglycemic drugs. Patients with type 2 diabetes<br />
must take modified insulin in order for <strong>the</strong>ir body to respond to it. Currently insulin must be<br />
injected into a fat layer or new forms of insulin can be taken as a nasal spray. Some patients wear<br />
a pump which pumps insulin into <strong>the</strong> body through a needle left in <strong>the</strong> skin. The pumps adds<br />
insulin to <strong>the</strong> body ei<strong>the</strong>r at pre-determined times or when needed. The pumps administer inulin<br />
to <strong>the</strong> body similarly to <strong>the</strong> way that <strong>the</strong> pancreas releases insulin (Crandall, 2010).<br />
Common insulin injection used by diabetic patients every day.<br />
50
There are three forms of insulin available, which are categorized by duration of<br />
effectiveness and speed of action. The three types are: rapid acting insulin, intermediate acting<br />
insulin, and long acting insulin. Choosing <strong>the</strong> correct type of insulin differs from person to<br />
person and often depends on <strong>the</strong>ir daily activities, <strong>the</strong>ir willingness to monitor blood sugar levels,<br />
and how stable <strong>the</strong>ir blood sugar levels are. The amount, times, and type of insulin injects are<br />
chosen to best control <strong>the</strong> blood glucose levels (Crandall, 2010).<br />
Many prevention methods focus on lowering blood glucose levels in order to avoid <strong>the</strong><br />
onset of insulin resistance. Some suggest <strong>the</strong> most effective plan of prevention would be to<br />
increase insulin sensitivity through diet and exercise along with oral antidiabetic agents such as<br />
metformin, acarbose, troglitazone, orlistat. Patients treat with certain antihypertensives,<br />
particularly angiotensin-converting enzyme inhibitors mainly trandolapril and perindopril, and<br />
angiotensin receptor blockers such as candesartan valsartan have seen significant decrease in <strong>the</strong><br />
onset of type two diabetes symptoms. O<strong>the</strong>r antihypertensives can actually increase <strong>the</strong> risk of<br />
developing type 2 diabetes. More research is being done to clarify an exact set of medications<br />
that would delay and prevent <strong>the</strong> onset of diabetes (Ma<strong>the</strong>ws & Levy, 2009).<br />
Complications<br />
Along with <strong>the</strong> difficulties associated with testing and monitoring blood sugar levels,<br />
type 2 diabetes can result in severe complications, high medical costs, and premature death. Type<br />
2 diabetes negatively affects many different parts of <strong>the</strong> body. Statistically speaking, adults with<br />
type 2 diabetes have rates of heart disease and risks of strokes 2 to 4 times higher than adults<br />
without diabetes. Type 2 diabetes is <strong>the</strong> leading cause of new blindness in adults and 28.5% of<br />
people with diabetes experience retinopathy. The condition is <strong>the</strong> leading cause of kidney failure<br />
accounting for nearly 50% of all cases. Approximately 60-70% of people with diabetes have<br />
mild to serve nervous system damage which often leads to amputation. The table below displays<br />
long term complications from type 2 diabetes (―National diabetes fact sheet‖, 2010).<br />
Due to <strong>the</strong> daily treatment and monitoring required, as well as <strong>the</strong> many complications,<br />
diabetes cost American 174 billion dollars a year in direct and indirect costs. The average<br />
diabetic has medical costs 2.3 times higher than a person without type 2 diabetes. 116 billion<br />
dollars in direct costs are for things such as treatment and medical expenses and <strong>the</strong> 58 billion<br />
dollars in indirect cost are for disability, work loss, and premature mortality. Type 2 diabetes<br />
played a role in 160,022 deaths in 2010 and was <strong>the</strong> leading cause of 71,382 American deaths.<br />
The risk of death for people with diabetes is twice <strong>the</strong> risk of death for people <strong>the</strong> same age<br />
without diabetes (―National diabetes fact sheet‖, 2010).<br />
51
Tissue or Organ<br />
Affected<br />
Blood vessels<br />
Eyes<br />
Kidneys<br />
Nerves<br />
Autonomic<br />
system<br />
Skin<br />
nervous<br />
Effects<br />
Long-Term Complications of Diabetes<br />
Fatty material (a<strong>the</strong>rosclerotic plaque) builds up<br />
and blocks large or medium-sized arteries in <strong>the</strong><br />
heart, brain, legs, and penis.<br />
The walls of small blood vessels are damaged<br />
so that <strong>the</strong> vessels do not transfer oxygen to<br />
tissues normally, and <strong>the</strong> vessels may leak.<br />
The small blood vessels of <strong>the</strong> retina are<br />
damaged.<br />
Blood vessels in <strong>the</strong> kidneys thicken.<br />
Protein leaks into urine.<br />
Blood is not filtered normally.<br />
Nerves are damaged because glucose is not<br />
metabolized normally and because <strong>the</strong> blood<br />
supply is inadequate.<br />
The nerves that control blood pressure and<br />
digestive processes are damaged.<br />
Blood flow to <strong>the</strong> skin is reduced, and sensation<br />
is decreased, resulting in repeated injury.<br />
Complications<br />
Poor circulation causes wounds to heal poorly and<br />
can lead to heart disorders, strokes, gangrene of<br />
<strong>the</strong> feet and hands, erectile dysfunction<br />
(impotence), and infections.<br />
Decreased vision and, ultimately, blindness occur.<br />
The kidneys malfunction, and ultimately, kidney<br />
failure occurs.<br />
Legs suddenly or gradually weaken.<br />
People have reduced sensation, tingling, and pain<br />
in <strong>the</strong>ir hands and feet.<br />
Swings in blood pressure occur.<br />
Swallowing becomes difficult.<br />
Digestive function is altered, and sometimes bouts<br />
of diarrhea occur.<br />
Erectile dysfunction develops.<br />
Sores and deep infections (diabetic ulcers)<br />
develop.<br />
Healing is poor.<br />
Blood White blood cell function is impaired. People become more susceptible to infections,<br />
especially of <strong>the</strong> urinary tract and skin.<br />
Connective tissue<br />
Glucose is not metabolized normally, causing<br />
tissues to thicken or contract.<br />
Carpal tunnel syndrome and Dupuytren's<br />
contracture develop.<br />
The table above describes complications with diabetes (Crandall, 2010).<br />
Literature Cited<br />
Can diabetes type 1 be prevented?. (2001, March 1). British Journal of Ophthalmology (0007-<br />
1161), 85. Retrieved from http://bjo.bmj.com/<br />
Carbone, N. (2012, January 17). Butter connoisseur Paula Deen admits type 2 diabetes<br />
battle. Time Magazine, Retrieved from http://newsfeed.time.com/2012/01/17/butterconnoisseur-paula-deen-admits-type-2-diabetes-battle<br />
Centers For Disease Control, (2011). National diabetes fact sheet. Retrieved from website:<br />
http://www.cdc.gov/diabetes/pubs/pdf/ndfs_2011.pdf<br />
Cihakova, D. (2001, September 10). Type 1 diabetes mellitus. Retrieved from<br />
http://autoimmune.pathology.jhmi.edu<br />
52
Crandall, J. P. (2010, April). Diabetes mellitus (dm). Retrieved from<br />
http://www.merkmanuals.com<br />
Eckman, A. (2011). Hypoglycemia. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed<br />
health/PMH0001423/<br />
Fact sheets: type 1 diabetes facts, (n.d.). Retrieved from http://www.jdrf.org/<br />
Ferry, R. F. (2011). Emedicine health. Retrieved from http://www.emedicinehealth.com/low_<br />
blood_sugar_hypoglycemia/article_em.htm<br />
Fowler, M. (2008, October). Hypoglycemia. American Diabetes Association. Retrieved on<br />
March 22nd, 2012, from http:// http://clinical.diabetesjournals.org/.<br />
Frequently asked questions (faqs), (n.d.). Retrieved from http://www.jdrf.org/<br />
Genetics & diabetes: what’s your risk?, (n.d.). Retrieved from http://www.joslin.org/<br />
Homann, Dirk, (2011). Type 1 diabetes. Retrieved from http://www.accessscience.com/<br />
Hypoglycemia. (n.d.). Retrieved from http://www.umm.edu/altmed/articles/hypoglycemia-<br />
000090.htm<br />
Hypoglycemia coma. (2012). Reactive hypoglycemia. Retrieved from http://www.reactive<br />
hypoglycemia.net/hypoglycemia-coma.html.<br />
Hypoglycemia diet. (2012). Reactive hypoglycemia. Retrieved from http://www.reactivehypogl<br />
ycemia.net/hypoglycemia-diet.html.<br />
Hypoglycemia effects. (2012). Reactive hypoglycemia. Retrieved from http://www.reactive<br />
hypoglycemia.net/hypoglycemia-effects.html.<br />
Hypoglycemia foods. (2012). Reactive hypoglycemia. Retrieved from http://www.reactivehypo<br />
glycemia.net/hypoglycemia-foods.html.<br />
Long-term effects of neonatal hypoglycemia on brain growth and psychomotor development in<br />
small-for-gestational-age preterm infants. (1999). National Institute of Health. Retrieved<br />
from http://www.ncbi.nlm.nih.gov/pubmed/10190926.<br />
Low blood sugar. (2012). Reactive hypoglycemia. Retrieved from http://www.reactivehypogly<br />
cemia.net/low-blood-sugar.html<br />
Ma<strong>the</strong>ws, D. R., & Levy, J. C. (2009). Impending type 2 diabetes. The Lancet, 373(9682), 2178–<br />
2179.<br />
Mayo Clinic. (2010, January 12). Hypoglycemia Treatment. Retrieved from<br />
http://www.mayoclinic.com/health/hypoglycemia/DS00198/DSECTION=treatmentsand-drugs.<br />
National diabetes fact sheet, (2011). Centers for Disease Control. Retrieved from<br />
http://www.cdc.gov/<br />
53
Ramlo, B., & Edelam, S. (2000). The natural history of type 2 diabetes: practical points to<br />
consider in developing prevention and treatment strategies. American Diabetes<br />
Association, 18(2), 80-85. Retrieved from http://journal.diabetes.org/clinicaldiabetes/<br />
v18n22000/pg80.htm<br />
Sattley, Melissa, (2008, December 17). The history of diabetes. Retrieved from<br />
http://www.diabeteshealth.com/<br />
Symptoms of hypoglycemia. (2012). Reactive hypoglycemia. Retrieved from http://www.<br />
reactivehypoglycemia.net/symptoms-of-hypoglycemia.html<br />
Treatment of hypoglycemia. (2012). Reactive hypoglycemia. Retrieved from http://www.reactive<br />
hypoglycemia.net/treatment-of-hypoglycemia.html.<br />
Vijan, S. (2008). Diabetes mellitus type 2. Philadelphia, PA: PIER. Retrieved from<br />
http://pier.acponline.org/mcpp/pdf/d296.pdf<br />
http://en.wikipedia.org/<br />
www.mind<strong>the</strong>sciencegap.org)<br />
www.leighagombardiabetes.blogspot.com)<br />
www.webmd.com)<br />
http://pier.acponline.org/mcpp/pdf/d296.pdf<br />
https://wiki.engr.illinois.edu/)<br />
Illustration Credits<br />
54
Chapter 5<br />
Diet and Heart Disease<br />
Rebecca Stolarczyk and Arjun Tanguturi<br />
Introduction<br />
A diet, which is <strong>the</strong> sum of <strong>the</strong> food eaten, is not only necessary to a human being, but also<br />
potentially beneficial. By keeping a healthy diet, an average human being sustains his body and keeps<br />
diseases at bay. Recent studies have shown that healthy dieting can prevent heart disease. Heart disease is<br />
<strong>the</strong> leading cause of death in <strong>the</strong> United States of America. Here are some essential facts:<br />
Every year about 785,000 Americans have a first coronary attack. Ano<strong>the</strong>r 470,000 who have<br />
already had one or more coronary attacks have ano<strong>the</strong>r attack (Yetley & Park, 1995).<br />
An estimated 7.2 million people die every year because of heart disease (Sherman, 2009).<br />
In 2010, coronary heart disease alone was projected to cost <strong>the</strong> United States $108.9 billion<br />
(Yetley, & Park, 1995).<br />
For people with heart disease, studies have shown that lowering cholesterol and blood<br />
pressure levels can reduce <strong>the</strong> risk of dying from heart disease, having a nonfatal heart attack,<br />
or needing heart bypass surgery or angioplasty.<br />
·<br />
In developing regions including India, Russia, and <strong>the</strong> majority of sou<strong>the</strong>rn Asia, <strong>the</strong> disability –<br />
adjusted life years (DALY) lost is close to 30 years per 1000. Not only is this extremely high, but it also<br />
reflects upon <strong>the</strong> diet and exercise that people in <strong>the</strong>se regions obtain.<br />
Death rates from heart disease in <strong>the</strong> USA<br />
55
Arrhythmia<br />
In a healthy human heart, all of <strong>the</strong> signals coordinate in a way that maintains <strong>the</strong> synchronous<br />
beating of muscle cells. However, occasionally problems develop with <strong>the</strong> electrical activity in <strong>the</strong> heart<br />
as <strong>the</strong> result of certain diseases or genetics. Personal lifestyle choices such as diet and exercise also play a<br />
critical role in <strong>the</strong> development of cardiac issues (Berry et al., 2012).<br />
Over 600,000 people are hospitalized every year for cardiac dysrhythmias, also known as<br />
arrhythmias or irregular heartbeat. A person with an arrhythmia has abnormal electrical activity in <strong>the</strong><br />
heart, and <strong>the</strong>refore an unnatural heart rhythm. There are two main types of arrhythmias: bradycardia, in<br />
which <strong>the</strong> heart has less than 60 beats per minute; and tachycardia, in which <strong>the</strong> heart has more than 100<br />
beats per minute. The first step in diagnosing an arrhythmia is determining where in <strong>the</strong> heart it<br />
originates. Once this is determined, specific treatment can be given to that region of <strong>the</strong> heart, if possible.<br />
There are several treatment options available to patients with arrhythmias including medicine,<br />
implantation of a pacemaker, anticoagulants (to reduce <strong>the</strong> risk of blood clots), cardiac defibrillation, and<br />
cardiac ablation (―Your heart's electrical system‖, 2008).<br />
The sinoatrial and atrioventricular nodes<br />
control pacing and beating of <strong>the</strong> heart.<br />
Cardiomyopathy<br />
The term cardiomyopathy refers to disease of <strong>the</strong> heart muscle, which results in damage to muscle<br />
tone and reduction in ability to pump blood. This disease is not only <strong>the</strong> leading cause of heart failure in<br />
<strong>the</strong> US but also <strong>the</strong> most common reason for heart failure. Of <strong>the</strong> 500,000 Americans living with<br />
cardiomyopathy, a large number are not aware that <strong>the</strong>y have this condition. For this reason,<br />
cardiomyopathy is particularly dangerous because it often goes unrecognized and untreated. In contrast to<br />
o<strong>the</strong>r types of heart conditions, cardiomyopathy often affects younger people.<br />
There are four distinct types of cardiomyopathy: dilated, hypertrophic, restrictive, and ischemic.<br />
Dilated cardiomyopathy, also called congestive cardiomyopathy, <strong>the</strong> most common form of this disease.<br />
It is characterized by weakening of <strong>the</strong> chamber walls of <strong>the</strong> heart. Dilated cardiomyopathy is usually<br />
idiopathic because in most cases, doctors are not able to identify <strong>the</strong> cause.<br />
56
Dilated cardiomyopathy condition is characterized<br />
by weakening of <strong>the</strong> chamber walls of <strong>the</strong> heart.<br />
Hypertrophic cardiomyopathy, <strong>the</strong> second most common form of <strong>the</strong> disease, is described as <strong>the</strong><br />
thickening of <strong>the</strong> heart‘s walls. This form is primarily genetic, but in some cases <strong>the</strong> cause is not clear.<br />
A heart with hypertrophic cardiomyopathy<br />
has thickened chamber walls.<br />
The third type, restrictive cardiomyopathy, is rare in <strong>the</strong> United States. This condition does not<br />
allow for proper stretching of <strong>the</strong> heart, thus limiting <strong>the</strong> amount of blood that is able to fill <strong>the</strong> chambers.<br />
The fourth and final form of cardiomyopathy is ischemic. This occurs as a direct result of cardiac<br />
ischemia, which in turn usually results from coronary artery disease or heart attacks. In this case, ischemia<br />
refers to <strong>the</strong> narrowing or blocking of an artery so that oxygen-rich blood is unable to reach <strong>the</strong> heart.<br />
This often leads to angina pectoris, or heart pain. Ischemia cardiomyopathy directly describes <strong>the</strong><br />
weakening of <strong>the</strong> heart muscle tissue as a result of cardiac ischemia.<br />
57
Myocardial Infarction<br />
Myocardial infarction, also known simply as a heart attack, is <strong>the</strong> necrosis of heart muscle as a<br />
result of prolonged and untreated ischemia. This most often results from <strong>the</strong> lack of oxygen-rich blood<br />
flow to <strong>the</strong> heart caused by <strong>the</strong> development of thrombus in a coronary vessel. In some of <strong>the</strong> most fatal<br />
instances, myocardial infarction goes unnoticed and <strong>the</strong>refore untreated because <strong>the</strong> patient does not<br />
recognize <strong>the</strong> symptoms.<br />
This condition is part of a larger spectrum called acute coronary syndrome (ACS). This<br />
continuum includes unstable angina (chest pain), non-ST-segment elevation myocardial infarction<br />
(NSTEMI), and ST-segment elevation myocardial infarction (STEMI). The ST-segment refers to changes<br />
identified on an electrocardiogram (ECG) which reflect active and continuous myocardial injury.<br />
Myocardial infarction results from <strong>the</strong><br />
blockage or rupture of a vessel of <strong>the</strong> heart.<br />
A<strong>the</strong>rosclerosis<br />
A<strong>the</strong>rosclerosis is a term that refers to <strong>the</strong> condition in which plaque builds up within arteries. It<br />
has recently been discovered that inflammation plays a key role in <strong>the</strong> severity of this disease. Although<br />
inflammation—<strong>the</strong> reaction that causes redness, swelling, and pain—is actually one of <strong>the</strong> body‘s defense<br />
mechanisms, it proves instead to be harmful in <strong>the</strong> development of a<strong>the</strong>rosclerosis. This view suggests<br />
that incidents occurring from a<strong>the</strong>rosclerosis such as stroke and heart attack arise from <strong>the</strong> blockage of<br />
arteries by blood clots ra<strong>the</strong>r than plaque. These blood clots develop from <strong>the</strong> rupture of obtrusive plaques<br />
located within <strong>the</strong> arteries.<br />
These new ideas answer many longstanding medical mysteries, for example, why some heart<br />
attacks occur without any initial symptoms. This new view of a<strong>the</strong>rosclerosis also explains why some<br />
<strong>the</strong>rapies aimed to prevent heart attacks are often unsuccessful (Libby, 2012).<br />
This inflammatory response does more harm than good in this case. Ra<strong>the</strong>r than returning to <strong>the</strong>ir<br />
original state, artery walls become altered. Some of <strong>the</strong> original characteristics of <strong>the</strong> vessels are no longer<br />
present, and a larger, more complex plaque is developed (Libby, 2012).<br />
58
The buildup of plaque within <strong>the</strong> arteries<br />
restricts blood flow to and from <strong>the</strong> heart.<br />
Periodontal Disease<br />
Periodontitis is a destructive dental disease that is primarily caused by microorganisms. It<br />
generally results in deterioration of periodontal ligament and alveolar bone in concurrence with gingival<br />
recession. Recent research has shown that localized infections characteristic of periodontitis can have a<br />
prodigious effect on <strong>the</strong> overall health of both animals and humans (Saini, R., Saini, S., & Saini, S.R.,<br />
2010). Statistical analysis of <strong>the</strong> research has helped conclude that elevated levels of a number of<br />
inflammatory molecules may be accurate indicators of cardiovascular disease.<br />
It is estimated that more than 500 distinct bacterial species are capable of colonizing in <strong>the</strong><br />
mouth. Poor dental hygiene and oral infections are <strong>the</strong> main roots of bacteria, even in <strong>the</strong> absence of<br />
dental procedures. In patients with complex advanced diseases, lesions in <strong>the</strong> oral cavity can severely<br />
impact <strong>the</strong>ir quality of life. Generally bacteria collect in patients‘ mouths after dental procedures.<br />
However, <strong>the</strong>re is a wide variation in reported frequencies of transient bacteria in patients resulting from<br />
dental procedures (Saini, R., Saini, S., & Saini, S.R., 2010).<br />
Tooth deterioration resulting from periodontitis.<br />
59
The mouth is a reflection of a patient‘s overall health, adverse habits, and nutritional status. It acts<br />
as an entry point for microbial infections that affect general health. Many <strong>the</strong>ories have been presented<br />
explaining <strong>the</strong> link between periodontal disease and heart disease. For instance, some scientists infer that<br />
oral bacteria can affect <strong>the</strong> heart when it enters <strong>the</strong> bloodstream by attaching to plaques in <strong>the</strong> arterial<br />
region. Streptococcus viridian is <strong>the</strong> main infective agent that is able to enter <strong>the</strong> bloodstream from areas<br />
with great wounds or bleeding such as <strong>the</strong> oral cavity and it can lodge on <strong>the</strong> muscles of <strong>the</strong> heart and<br />
cause ulcerations (Saini, R., Saini, S., & Saini, S.R., 2010). O<strong>the</strong>r scientists believe that inflammation<br />
caused by periodontal disease increases plaque buildup, which might be <strong>the</strong> cause of swelling of <strong>the</strong><br />
arteries, which in turn leads to a<strong>the</strong>rosclerosis and o<strong>the</strong>r possible heart complications.<br />
Possible Solutions and Treatment<br />
Dietary changes must be made in order to ensure prevention of heart disease. The low-fat Dean<br />
Ornish diet and <strong>the</strong> low-carb Atkins diet both lead to weight loss; moreover, <strong>the</strong>y also help decrease<br />
cardiovascular ailments, and help to improve lipid profiles (Sherman, 2009). Recent research in <strong>the</strong> field<br />
of nutritional science has confirmed that long term adherence to such diets may help prevent future<br />
cardiovascular misgivings. Alternate studies have also shown that patients consuming a Mediterranean<br />
diet, one that comprises low saturated fat, high monounsaturated fat and high dietary fiber, have generally<br />
shown far lower rates of cardiovascular disease than people with different diets (―Heart disease and diet<br />
pills‖, 2000).<br />
Exercise is also a must; a diet without exercise, or vice versa, could lead to various consequences<br />
including heightened risk of cardiovascular disease (Sherman, 2009). High-intensity interval training has<br />
been shown to increase weight loss, and has also been shown, in concurrence with a regular 2000 kcal<br />
diet, to help prevent cardiovascular disease (Van Horn, 2008). In order to maintain a healthy body, diet<br />
and exercise must be balanced because <strong>the</strong>y are interdependent components of a healthy lifestyle.<br />
Conclusion<br />
Heart disease has a huge impact on <strong>the</strong> mortality rate every year. However, with a moderate of<br />
diet and exercise, it can be prevented. A healthy diet is critical to maintain a healthy body and can help<br />
prevent life threatening conditions such as cardiomyopathy, a<strong>the</strong>rosclerosis, and myocardial infarction.<br />
Unhealthy diets can also lead to oral issues such as periodontal disease, which in turn can lead to heart<br />
disease, and <strong>the</strong>reby cause long term harm. A healthy diet is an essential component towards battle<br />
against heart disease.<br />
Bibliography<br />
Berry, J., Dyer, Alan., Harris, M., et al. (2012). Lifetime Risks of Cardiovascular Disease. New England<br />
Journal of Medicine, 336, p321-329. Retrieved March 23, 2012 from <strong>the</strong> New England Journal of<br />
Medicine: http://www.nejm.org/<br />
Cardiomyopathy. (2011). Retrieved March 29, 2012 from Texas Heart Institute:<br />
http://www.texasheartinstitute.org/<br />
Coronary heart disease. (2012, January). In Encyclopedia Brittanica. Retrieved March 22, 2012, from<br />
Encyclopedia Brittanica Online: http://www.britannica.com/EBchecked/ topic/138261/coronaryheart-disease<br />
60
Heart disease death rates, total population. (2010, December 20) Retrieved April 7, 2012, from<br />
http://www.cdc.gov/dhdsp/maps/national_maps/hd_all.htm<br />
Isenberg, B. , Williams, C. , and Tranquillo, R. (2006). Small-Diameter Artificial Arteries Engineered In<br />
Vitro. Circulation Research 98, 25-35. Retrieved October 6, 2011, from Highwire Press<br />
Kritchevsky, D. (1994, July). Diet and Heart Disease. South African Medical Journal. 26<br />
Libby, P. (2008). A<strong>the</strong>rosclerosis: The New View. Retrieved March 23, 2012 from Scientific American:<br />
http://www.scientificamerican.com/article.cfm?id=a<strong>the</strong>rosclerosis-<strong>the</strong>-new-view<br />
More on heart disease and diet pills. (2000, July). Harvard Heart Letter, 10(11), 5.<br />
Saini, R., Saini, S., and Saini, S.R. (2010). Periodontal disease: A risk factor to cardiac disease. Annals of<br />
Cardiac Anes<strong>the</strong>sia, 13(2), 159-161.<br />
Sherman, L. (2009, October). Diet and Heart Disease. The Journal of Chinese Medicine, 91, 81.<br />
Van Horn, L. (2008). Diet and Heart Disease. Journal of <strong>the</strong> American Dietetic Association. 108(2), 203.<br />
Your heart‘s electrical system. (2008). Yardley, PA: The StayWell Company<br />
Zafari, A. (2012). Myocardial Infarction. Retrieved March 29, 2012 from Medscape:<br />
http://emedicine.medscape.com/article/155919-overview<br />
Illustration Credits<br />
http://www.cdc.gov/dhdsp/maps/national_maps/hd_all.htm<br />
http://www.texasheartinstitute.org/HIC/Anatomy/images/fig9_conduct.jpg<br />
http://www.genedx.com/wp-content/uploads/2010/12/dcm_fig1.jpg<br />
http://www.riversideonline.com/source/images/image_popup/hb7_hypertrophicpopup.jpg<br />
www.nhlbi.nih.gov/health/health-topics/topics/heartattack/<br />
http://www.nhlbi.nih.gov/health/health-topics/topics/a<strong>the</strong>rosclerosis/<br />
http://img.webmd.com/dtmcms/live/webmd/consumer_assets/site_images/<br />
media/medical/hw/h9999145_001.jpg<br />
61
Chapter 6<br />
Vegetarian and Vegan Diets<br />
Dhroova Aiylam and Cameron Root<br />
Vegetarianism is broadly defined as <strong>the</strong> practice of eating foods entirely based on plants or <strong>the</strong><br />
practice of a diet containing no meat. Multiple studies in recent years show an increase in <strong>the</strong> number and<br />
proportion of vegetarians relative to total population; for example, a study by <strong>the</strong> United States<br />
Department of Agriculture found that <strong>the</strong> number of self-classified vegetarians had increased fivefold<br />
after a span of fifteen years. Studies also show a growth in <strong>the</strong> number of vegetarians under <strong>the</strong> age of 18;<br />
one also states that those with meat in <strong>the</strong>ir diets are also shifting towards a greater vegetarian orientation,<br />
consciously consuming less meat and more plant-based foods. Because of <strong>the</strong>se changes, some large<br />
producers of food products and retailers have diversified <strong>the</strong>ir vegetarian alternatives to meat or meatbased<br />
foods (Janda & Trocchia, 2001).<br />
There are four subgroups of vegetarians categorized by <strong>the</strong> additional foods <strong>the</strong>y restrict (apart<br />
from meat). Lacto-ovo-vegetarians apply no fur<strong>the</strong>r restriction and simply avoid meat products. Lactovegetarians<br />
refrain from eating eggs or any food containing eggs; ovo-vegetarians eat eggs but avoid<br />
dairy. Lastly, vegans avoid all animal products including, in most cases, honey and animal-based material<br />
(Rubin, 2002).<br />
Four motives behind individuals' becoming vegetarian are easily identifiable, although many<br />
o<strong>the</strong>r reasons for adopting <strong>the</strong> practice exist. These four, which can be reasonably asserted as <strong>the</strong> principal<br />
motives behind vegetarianism, are ethics, health, sensory effects, and influence; <strong>the</strong>re is substantial<br />
overlap between <strong>the</strong>m. Less prevalent reasons for vegetarianism include ecology, economy, concern for<br />
world hunger, and religion (Janda &Trocchia, 2001; Rubin, 2002).<br />
Ethics are <strong>the</strong> most common reason behind a vegetarian diet. Most vegetarians have two types of<br />
ethical concerns: care for <strong>the</strong> welfare of animals and a guilty conscience related to killing animals. As for<br />
<strong>the</strong> first, many vegetarians empathize with animals and cite numerous reasons why <strong>the</strong>y oppose standard<br />
practices of treating animals raised for food; among <strong>the</strong>se are <strong>the</strong> location and manner in which <strong>the</strong><br />
animals are treated, <strong>the</strong> use of substances such as hormones to cause unnatural effects on animals' bodies,<br />
and <strong>the</strong> objectification of animals. O<strong>the</strong>r ethical vegetarians may have chosen <strong>the</strong>ir diet because <strong>the</strong>y had<br />
owned pets earlier in life, particularly in childhood. However, <strong>the</strong> larger concern of many ethical<br />
vegetarians is <strong>the</strong> inability to condone <strong>the</strong> killing of ano<strong>the</strong>r living creature. This is reflected in multiple<br />
religious beliefs, such as Buddhism, which holds as a principle <strong>the</strong> aversion of unnecessary harm wrought<br />
on anything alive. Even those without religious considerations, however, typically believe that animals<br />
cannot be senselessly destroyed or eaten with a clean conscience. Yet many vegetarians consume milk,<br />
honey, or eggs without guilt, because <strong>the</strong> production of <strong>the</strong>se foods does not require <strong>the</strong> death of an<br />
animal (Janda & Trocchia, 2001).<br />
The next-greatest motivation is <strong>the</strong> factor of health and <strong>the</strong> commonly held belief that a<br />
vegetarian diet is healthier than an omnivorous one. Studies indicate that vegetarian diets contain little<br />
saturated fat, animal protein, and cholesterol, if any, and <strong>the</strong>y typically contain elevated levels of<br />
phytochemicals, carotenoids, folates, and antioxidants. As a result, vegetarian diets are associated with<br />
lowered risks of many major diseases. The number of health-motivated vegetarians has risen in <strong>the</strong> past<br />
century from nearly zero to a large population, especially in <strong>the</strong> United States. As an effect, many foods<br />
labeled as organic and natural have increased in tandem. O<strong>the</strong>r sources for health-motivated<br />
vegetarianism include <strong>the</strong> negative health effects of eating meat, especially those concerning hormones<br />
and chemicals administered to animals, which are subsequently consumed by humans (Janda & Trocchia,<br />
2001).<br />
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Sensory vegetarians avoid meat because <strong>the</strong>y have a conscious dislike for its taste, smell, texture,<br />
or sight. This may originate from an imagination of <strong>the</strong> animal when it was alive or upon reflection on <strong>the</strong><br />
death of <strong>the</strong> animal. Many ethical or health-based vegetarians perceive some or all of <strong>the</strong>se sensory<br />
perceptions as negative. There is an entire range of ways in which vegetarians display an aversion to <strong>the</strong><br />
sensory impact of meat. Some may view public displays of meat (e.g. in a butcher's shop) or even <strong>the</strong><br />
sight of vegetarian foods made to imitate meat as repulsive. O<strong>the</strong>rs may dislike <strong>the</strong> sight of blood in meat<br />
or meat-based foods. However, a substantial number of sensory vegetarians consciously see o<strong>the</strong>rs eating<br />
meat and regard it as cannibalistic and <strong>the</strong>refore a source of negative reinforcement.<br />
The last major motivation for vegetarianism in general is a vegetarian influence on a previously<br />
non-vegetarian person, which <strong>the</strong>n causes latter to feel a need to emulate this influential o<strong>the</strong>r. This<br />
person can be a parent, a friend, or anyone else with a substantial amount of influence on <strong>the</strong> person. Of<br />
course, one may become a vegetarian for solely societal reasons: vegetarians are typically viewed as more<br />
health-conscious and self-disciplined than non-vegetarians. This is an important factor in a cultural<br />
phenomenon that has been occurring in recent decades, in which <strong>the</strong> state of being a vegetarian becomes<br />
viewed as trendy and special. This results in many meat-eaters' experiencing a societal aspiration to be<br />
classified as vegetarian; because <strong>the</strong> definition of vegetarian is subjective, some meat-eaters, especially<br />
those who consumed only fish, poultry, and plant products, <strong>the</strong>n fulfill <strong>the</strong>ir social need and call<br />
<strong>the</strong>mselves vegetarians, ei<strong>the</strong>r by actually giving up all meat or by giving up only red meat. Any people of<br />
this type generally have little motivation to remain vegetarian, and <strong>the</strong>y are <strong>the</strong> most likely to give up and<br />
return to an omnivorous diet. Those who truly do not consume any animal products may react with<br />
indignation to <strong>the</strong>se individuals and become defensive of <strong>the</strong>ir own status as vegetarians (Janda &<br />
Trocchia, 2001).<br />
History of Vegetarianism and Veganism<br />
The first recorded individual to live with a diet of no meat was Pythagoras of Samos. Shortly<br />
<strong>the</strong>reafter, o<strong>the</strong>r Greek philosophers such as Plutarch, Epicurus, and Plato took on this lifestyle choice as<br />
well. This practice continued through <strong>the</strong> centuries with relatively small followings, and in <strong>the</strong> midnineteenth<br />
century, <strong>the</strong> Vegetarian Society in England was popularizing <strong>the</strong> term vegetarian. Gradually,<br />
<strong>the</strong> global number of vegetarians increased. It was in <strong>the</strong> year 1944 when Donald Watson invented a new<br />
and stricter lifestyle, that of total abstinence from animal products. This would become veganism, <strong>the</strong> first<br />
offshoot of vegetarianism. Watson proposed that his newsletter on <strong>the</strong> subject would be called <strong>the</strong> Vegan<br />
News, and defined veganism as a diet of solely fruits, vegetables, nuts, grains, and o<strong>the</strong>r beneficial nonanimal<br />
products. Vegans thus became a discrete group, living more rigorously than vegetarians, who<br />
typically allow <strong>the</strong> consumption of dairy, eggs, or honey, and <strong>the</strong> use of lea<strong>the</strong>r, wool, and o<strong>the</strong>r such<br />
material. Indeed, if a vegetarian were to eschew all animal products, he or she would be generally<br />
considered a vegan (Safire, 2005).<br />
O<strong>the</strong>r side branches exist in <strong>the</strong> world of vegetarianism: pescetarian or pesco-vegetarian is used<br />
for persons who eat seafood, but no meat or fowl; rawism describes a person who consumes only raw<br />
fruits and vegetables; a flexitarianist is anyone who eats like a vegetarian at home but consumes meat<br />
when dining out. All of <strong>the</strong>se evolved from vegetarianism after veganism was established (Safire, 2005).<br />
Protein in Vegetarian Diets<br />
Constructing a nutritionally complete vegetarian or vegan diet is a challenge of its own. Because<br />
<strong>the</strong>y restrict if not abandon several of <strong>the</strong> food groups, vegetarian and vegan diets are predisposed towards<br />
nutritional imbalance. Specifically, fruits and vegetables are consumed in excess, yet <strong>the</strong>re is a deficiency<br />
63
of those nutrients that are generally obtained from animal meat or by-products. However, it is possible to<br />
tailor what one eats to address this discrepancy. Protein, vitamin B12, zinc, and selenium, <strong>the</strong> nutrients<br />
most lacking in a vegetarian or vegan diet, can be obtained from vegetarian and vegan sources. To do this<br />
is, of course, no small feat; it is difficult to consume <strong>the</strong>m in adequate amounts unless one makes an<br />
explicit attempt to include rich sources in his or her diet.<br />
Most people believe protein is <strong>the</strong> primary concern of vegans and vegetarians. Though it may be,<br />
that concern is in fact misguided. Many people, especially athletes, consume far too much protein. In<br />
reality, only 1 of every 10 calories consumed should be protein. Athletes actually do not need more<br />
protein than non-athletes (Campbell & Venderly, 2006), and store-bought protein supplements are<br />
unnecessary and potentially harmful. Unlikely as it may seem, <strong>the</strong> average person gets more protein than<br />
he or she should be getting.<br />
It is especially important for <strong>the</strong> vegan, who does not eat animal flesh or by-products, to consume<br />
a healthy amount of protein. The recommended daily allowance is 0.8 g of protein for every kilogram of<br />
body mass. Interestingly, <strong>the</strong> average vegan consumes 10 – 12 percent of <strong>the</strong>ir calories as protein, as<br />
opposed to <strong>the</strong> 14 – 18 percent of non-vegetarians. While it is clear that vegan diets are considerably<br />
lower in protein, it is also clear that vegans are, in fact, consuming as much protein as <strong>the</strong>y should (Vegan<br />
Nutrition, n.d.). In fact, excess protein can increase risk of osteoporosis and even result in kidney failure.<br />
For those who feel <strong>the</strong>y are not consuming an adequate amount of protein, <strong>the</strong> following is a list<br />
of suggestions of foods <strong>the</strong>y can add to <strong>the</strong>ir diet to remedy this (Protein in Vegetarian Diets, n.d.)<br />
Breakfast <strong>Food</strong>s:<br />
Oatmeal, soymilk, whole grain cereals<br />
Snacks:<br />
Peanut butter, nuts, soy yogurt<br />
Main Course:<br />
Brown rice, soybeans, lentils, beans, peas, tofu<br />
(Tempeh and seitan are also very high in protein, but are less popular)<br />
For those vegetarians who are comfortable consuming eggs and dairy products, foods like milk,<br />
eggs, cheese, and butter are additional sources of protein that are easy to incorporate into <strong>the</strong> diet.<br />
Proteins are required for healthy function because of what <strong>the</strong> body does with <strong>the</strong> amino acids of<br />
which <strong>the</strong>y are made. The human body uses <strong>the</strong> standard 22 amino acids ei<strong>the</strong>r as a means to build<br />
proteins and o<strong>the</strong>r bio-molecules or as a source of energy. Of <strong>the</strong>se 22 amino acids, 9 are essential<br />
because <strong>the</strong> body cannot syn<strong>the</strong>size <strong>the</strong>m on its own, and <strong>the</strong> rest are nonessential. Four of <strong>the</strong>se thirteen<br />
are considered semi-essential amino acids because <strong>the</strong> body‘s production of <strong>the</strong>se amino acids is not fully<br />
established (Ornish, 1995).<br />
The nine essential amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, serine,<br />
threonine, tryptophan, and valine) are very easy to find in natural vegetarian sources. They can be found<br />
in most vegetarian protein options, including nuts, seeds, beans, whole soy, whole grains, and vegetables<br />
(Vegetarian Diet, n.d. ).<br />
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This table documents <strong>the</strong> relative levels of amino acids in popular vegetarian foods:<br />
Vitamin B12<br />
While <strong>the</strong>y may not always be comparable to omnivorous diets in terms of protein, vegetarian<br />
diets usually have no problem supplying adequate amounts of vitamins and minerals for good health. One<br />
important exception to this trend, however, is Vitamin B12. Ovo- and lacto-vegetarians (who consume<br />
some kind of animal by-product), while predisposed to a B12 deficiency, can find ways to make up for it.<br />
For vegans, however, it is almost impossible to include a source of Vitamin B12 in <strong>the</strong>ir diets, so this<br />
vitamin must come from a source o<strong>the</strong>r than food (Weil, 2004).<br />
The amount of B12 <strong>the</strong> body needs is very small – between 1 and 6 micrograms a day (Vitamin<br />
B12, retrieved March 22nd, 2012). However, not getting this small but required dosage can cause serious<br />
problems. Also, <strong>the</strong> act of simply ingesting it is not enough – it must be absorbed in order to have<br />
nutritional value. Again, <strong>the</strong> consequences can be serious.<br />
Vitamin B12 stimulates <strong>the</strong> body‘s use of proteins, fats, and carbohydrates; it also boosts energy.<br />
It is necessary for cell division and critical for <strong>the</strong> well-being of <strong>the</strong> heart and nervous system. The major<br />
risk associated with a B12 deficiency is pernicious anemia. This dangerous disease affects many of <strong>the</strong><br />
body‘s organ systems, particularly <strong>the</strong> vascular and <strong>the</strong> nervous. Sufferers not only contract regular<br />
anemia, but <strong>the</strong>y also lose coordination, sensation in <strong>the</strong>ir appendages, and immune system strength.<br />
Memory loss, dizziness, and depression are o<strong>the</strong>r common symptoms. Worst of all, it is very difficult to<br />
recover after <strong>the</strong> disease has been contracted (Vitamin B12, n.d.).<br />
How, <strong>the</strong>n, can vegetarians and vegans avoid this undesirable fate? Of <strong>the</strong>se two, <strong>the</strong> former are<br />
at a lesser risk – <strong>the</strong>y can usually obtain B12 from eggs, dairy, or o<strong>the</strong>r animal by-products. Vegans, on<br />
<strong>the</strong> o<strong>the</strong>r hand, are forced to obtain <strong>the</strong> vitamin from less natural sources. Fortified foods, like cereals and<br />
soy milk, are usually <strong>the</strong> most accessible and reliable way to ingest a healthy amount (Vitamin B12,<br />
retrieved March 22nd, 2012). As a last resort, most multivitamins contain <strong>the</strong> RDA of vitamin B12.<br />
It should be noted that B12 is a cofactor, because it is not directly consumed. Ra<strong>the</strong>r, it is reused<br />
by <strong>the</strong> body. Eventually though, it runs out, and because it is of paramount importance, it must be reingested<br />
(Ornish, 1990). For people who are in particular need of vitamin B12, alternatives include<br />
65
supplements and, in more serious cases, shots. Generally, however, it is possible and better to obtain B12<br />
from a natural or semi-natural source.<br />
The following table shows vitamin B12 content as a percentage of <strong>the</strong> RDA (only <strong>the</strong> bottom few<br />
foods are vegetarian):<br />
Trace Minerals in Vegetarian Diets<br />
Aside from proteins and vitamins, trace metals, such as nickel, copper, and manganese, are also<br />
an essential part of a complete diet. The nature of <strong>the</strong> vegetarian diet makes it easier to obtain certain<br />
metals than o<strong>the</strong>rs; for example, <strong>the</strong> adult vegetarian diet generally lacks zinc and selenium, whereas it<br />
has a higher concentration of copper and manganese. In most diets, cereals are <strong>the</strong> primary source of<br />
copper, manganese, and selenium (Gibson, 1994). However, <strong>the</strong> cereal also takes on <strong>the</strong> job of providing<br />
zinc in a vegetarian diet, which is often inadequate by itself. While multivitamins generally contain<br />
adequate amounts of <strong>the</strong> metals, <strong>the</strong>re are many natural vegetarian sources for this missing zinc and<br />
selenium that can be incorporated into <strong>the</strong> diet.<br />
In most omnivorous diets, <strong>the</strong> principal sources of zinc are oysters, shellfish, liver, and muscle<br />
meats (Weil, 2004). Selenium is generally found in fish, liver, kidney, and Brazil nuts. None of <strong>the</strong>se are<br />
vegetarian sources, with <strong>the</strong> exception of <strong>the</strong> Brazil nuts, and most of <strong>the</strong> food items that vegetarians<br />
replace <strong>the</strong>se with, fruits and vegetables, have high water contents (Gibson, 1994). Although traditional<br />
meat substitutes like soy and tofu make up for <strong>the</strong> protein deficiency in <strong>the</strong> vegetarian diet, <strong>the</strong>y do not<br />
carry with <strong>the</strong>m <strong>the</strong> minerals that animal protein sources do.<br />
None<strong>the</strong>less, meat substitutes like eggs and legumes are generally <strong>the</strong> secondary sources of zinc<br />
in <strong>the</strong> vegetarian diet, followed by milk and dairy products. Selenium is quite different. It is ra<strong>the</strong>r<br />
difficult to obtain selenium in a vegetarian diet from a source o<strong>the</strong>r than <strong>the</strong> Brazil nut because its o<strong>the</strong>r<br />
primary source is seafood. Luckily, Brazil nuts are extremely rich in selenium and thus offer a suitable<br />
substitute for <strong>the</strong>ir flesh food counterparts.<br />
66
However, vegetarian diets do receive an advantage in some trace metals. Copper and manganese<br />
are present in abundance because <strong>the</strong>y are found in large quantities in cereals, legumes, nuts, and leafy<br />
green vegetables (Gibson, 1994). The second and third of <strong>the</strong>se, being meat substitutes, are much more<br />
likely to be consumed as part of a vegetarian diet. Diets that include unrefined cereals, like brown rice,<br />
are still better sources of <strong>the</strong>se two trace metals.<br />
The table below provides a general evaluation of <strong>the</strong> vitamin and mineral content of fruits and vegetables:<br />
Effects of Vegetarianism<br />
A commonly held belief is that a vegetarian diet results in a multitude of positive health benefits,<br />
a result that has been substantiated by several studies. Vegetarians have typically displayed a lower bodymass<br />
index and risk of certain chronic diseases. However, vegetarians also take certain risks by omitting<br />
meat from <strong>the</strong>ir diet; vegetarians must be careful and vigilant in order for <strong>the</strong>ir diets to be nutritionally<br />
adequate. Some types of vegetarian diets, despite <strong>the</strong>ir avoiding meat products, remain high in saturated<br />
67
fat and cholesterol, and sparse diets such as those poor in grain or protein products are insufficient for <strong>the</strong><br />
body's required amount of vitamins and minerals (Rubin, 2002).<br />
All vegetarians, especially vegans, risk becoming deficient in <strong>the</strong>ir protein, zinc, calcium, iron,<br />
vitamin B12, and vitamin D. Riboflavin (vitamin B2) and linoleic acid may also be missing from an<br />
unstructured vegetarian diet. Child vegetarians must also obtain a sufficient amount of energy from a diet<br />
largely composed of fiber, which fills <strong>the</strong> stomach but provides few calories. Additionally, most plantbased<br />
foods lack some portion of essential nutrients found mostly in meat. However, over <strong>the</strong> course of a<br />
day, a balanced vegetarian diet will complement itself and complete <strong>the</strong> necessary vitamin and mineral<br />
intake; this will even make it unnecessary to ingest vitamin supplements (Rubin, 2002).<br />
One study suggested that vegetarian diets are one of <strong>the</strong> most important factors in mortality rates,<br />
second only to smoking. It compared vegetarians with non-vegetarians of similar lifestyles, and its<br />
intention was to test <strong>the</strong> hypo<strong>the</strong>sis that vegetarians have reduced rates of mortality from several types of<br />
cancer and ischemic heart disease. The primary subjects analyzed were those for whom full information<br />
was known on dietary and smoking habits (Key et al., 1999).<br />
Although <strong>the</strong> proportion of smokers was found to differ between studies, all results showed that a<br />
group of vegetarians contained fewer smokers and alcohol consumers than an equal group of nonvegetarians.<br />
In addition, <strong>the</strong> former group was also shown to have a lower body-mass index and higher<br />
frequency of exercise than non-vegetarians. After being adjusted for age, smoking status, and gender,<br />
death rates for long-term vegetarians (t > 5 yr.) from <strong>the</strong> causes above were found to be significantly<br />
lower than those for short-term vegetarians (0 yr. < t < 5 yr.) (Key et al., 1999).<br />
Bibiography<br />
Campbell, Wayne W., and Angela M. Venderley. "Vegetarian diets: nutritional considerations for<br />
athletes." Sports Medicine 36.4 (2006): 293+. Academic OneFile. Web. 22 Mar. 2012.<br />
Gibson, R. (1994). Content and bioavailability of trace elements in vegetarian diets. American<br />
Journal of Clinical Nutrition. 1223S – 32S .<br />
Helman, A. and Darnton-Hill, I. (1987.) Vitamin and iron status in new vegetarians. The American<br />
Journal of Clinical Nutrition, 45, pp. 785-789.<br />
Key, T., Fraser, G., Thorogood, M., Appleby, P., Beral, V., Reeves, G., Burr, M., Chang-Claude, J.,<br />
Frentzel-Beyme, R., Kuzma, J., Mann, J., and McPherson, K. (1996.) Mortality in vegetarians<br />
and nonvegetarians. The American Journal of Clinical Medicine, 70, pp. 516-524.<br />
Ornish, D. (1990). Dr. Dean Ornish's Program for Reversing Heart Disease. New York: Random House.<br />
Ornish, D. (1995). Everyday Cooking with Dr. Dean Ornish. New York: Harper Collins.<br />
Phillips, F. (2005.) Vegetarian nutrition. Nutrition Bulletin, 30, pp.132-167<br />
Protein in Vegetarian Diets. Retrieved March 23 rd , 2012 from http://www.vrg.org/nutrition/protein.htm<br />
Rubin, K. (2002.) Vegetarian diets. <strong>Food</strong>service Director, 15 (5), pp. 66<br />
Safire, W. Vegan. (2005, Jan 30.) The New York Times Magazine. 24.<br />
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Turner-McGrievy, G. (2010.) Nutrient adequacy of vegetarian diets. Journal of <strong>the</strong> American Dietetic<br />
Association, 110<br />
Vegan Nutrition. Retrieved March 22 nd , 2012 from http://www.vegansociety.com/lifestyle/nutrition/<br />
"Vegetarian diet." CareNotes. Thomson Healthcare, Inc., 2011. Health Reference Center Academic. Web.<br />
22 Mar. 2012.<br />
Vegetarian Diet: How to Get <strong>the</strong> Best Nutrition. Retrieved March 22 nd , 2012 from<br />
http://www.mayoclinic.com/health/vegetarian-diet/HQ01596<br />
Vitamin B12. Retrieved March 23 rd , 2012 from http://www.vrg.org/nutrition/b12.htm<br />
Weil, A. (2004). Natural health, Natural Medicine. New York: Houghton Mifflin Company.<br />
Illustration Credits<br />
http://www.healthy-soul.com/images/vegan-protein-graph.png<br />
http://www.happycow.net/images/table_fruits_vegetables.jpg<br />
http://www.revobiolabs.com/clientuploads/directory/nutritiondirectory/vitaminb12_chart.gif<br />
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Chapter 7<br />
Childhood Obesity<br />
Emma Hewett, Sierra Harris, Angelica Heeney, and Divya Satishchandra<br />
Introduction<br />
Childhood obesity, which has tripled in <strong>the</strong> last thirty years, has become one of <strong>the</strong> most<br />
threatening health crises in <strong>the</strong> last decade. In fact, more than one third of children and adolescents were<br />
overweight or obese in 2008.<br />
Obesity has several immediate health effects. For example, obese youth are at greater risk of<br />
developing contributors to cardiovascular disease such as high cholesterol and hypertension. In addition,<br />
children are more likely to acquire pre diabetes, joint problems, and sleep apnea. O<strong>the</strong>r psychological<br />
concerns are stigmatization and poor self-esteem.<br />
Perhaps more harmful are <strong>the</strong> long term effects of adolescent obesity, known as co morbidities,<br />
which comprise <strong>the</strong> risks of developing type 2 diabetes, stroke, and osteoarthritis. Fur<strong>the</strong>rmore, obese<br />
infants are at greater risk of becoming obese adults. Childhood obesity also increases <strong>the</strong> probability of<br />
acquiring cancer of various forms such as <strong>the</strong> breast, colon, endometrium, esophagus, kidney, pancreas,<br />
gall bladder, thyroid, ovary, cervix, and prostrate (―Childhood Obesity Facts,‖ 2011).<br />
The best method of preventing childhood obesity and its many harmful effects is to maintain<br />
healthy eating habits and to engage in sufficient physical activity. Along with this, establishing safe and<br />
healthy domestic and school environments is crucial in preventing adolescent obesity.<br />
Overweight vs. Obesity<br />
Medical professionals use <strong>the</strong> BMI, or body mass index, to determine whe<strong>the</strong>r a child is<br />
overweight or obese. Doctors consider <strong>the</strong> height, weight, and specific gender and sex percentiles in order<br />
to calculate <strong>the</strong> BMI. A person is overweight when he has a BMI above <strong>the</strong> 85th percentile and below <strong>the</strong><br />
95th percentile of children with <strong>the</strong> same gender and sex, which essentially translates into having an<br />
excess body weight for a particular height arising from fat, muscle, bone, water, or a combination of <strong>the</strong>se<br />
factors. Obesity is defined as having a BMI above <strong>the</strong> 95th percentile of children with <strong>the</strong> same gender<br />
and sex, which corresponds to having dangerously excessive amounts of body fat. However, both are<br />
result of a caloric imbalance: when <strong>the</strong> calories consumed is greater than <strong>the</strong> calories burned. The final<br />
stage of obesity is morbid obesity, in which a person is 50-100%, or 100 lbs. above <strong>the</strong>ir normal body<br />
weight (―Basics about Childhood Obesity,‖ 2011).<br />
Physical Activity<br />
Environmental Influences on Childhood Obesity<br />
Researchers agree that environment plays a critical role in <strong>the</strong> likelihood of developing obesity.<br />
The built environment comprises <strong>the</strong> buildings, institutions, infrastructure and social norms that affect a<br />
person‘s environment. The two primary causes of adolescent obesity that arise from a child‘s environment<br />
are lack of physical activity and dietary habits.<br />
70
Scientists are aware that physical activity vital to <strong>the</strong> caloric balance, and now <strong>the</strong>y are trying to<br />
determine its relationship to <strong>the</strong> environment and how <strong>the</strong> lack of exercise contributes to obesity. Many<br />
findings suggest that adolescents with more access to recreational facilities are more fit than children who<br />
do not have access to such locations. Also, o<strong>the</strong>r studies have reported that spending time outdoors has a<br />
strong correlation to physical fitness in pre-schoolers. Accessibility to recreational facilities is ano<strong>the</strong>r<br />
matter entirely. O<strong>the</strong>r studies have shown that low income neighborhoods have fewer areas designated for<br />
physical activity, which puts kids living in <strong>the</strong>se regions at a disadvantage. While <strong>the</strong>se studies indicate a<br />
definite relationship between obesity and physical activity in <strong>the</strong> built environment, <strong>the</strong> research is not<br />
entirely accurate because <strong>the</strong> data was based on information provided by <strong>the</strong> parents, as opposed to direct<br />
observation.<br />
Nutrition<br />
Nutrition and dietary patterns are also a major component of <strong>the</strong> obesity equation; however, less<br />
research has been conducted to determine its connection to <strong>the</strong> built environment. None<strong>the</strong>less, a few<br />
sources have demonstrated that <strong>the</strong> availability of nutritious foods such as fruits and vegetables in schools<br />
is related to children‘s overall consumption of fruits and vegetables. Such findings suggest that <strong>the</strong> dietary<br />
practices at home are in need of improvement. One growing trend is <strong>the</strong> routine occurrence of dining out<br />
as a result of time or financial constraints. Restaurant food is higher in calories and lower in nutritional<br />
value, and habitual consumption could potentially lead to overweight and obesity.<br />
Many studies have also been performed with <strong>the</strong> goal of determining trends with <strong>the</strong> availability of<br />
healthful food options in neighborhoods that vary by income. Researchers were able to conclude that<br />
people living in low income neighborhoods have limited access to nutritious food options, and <strong>the</strong><br />
resources that do exist are available at a much higher cost than those obtainable by families living in<br />
more affluent communities (Sallis & Glanz, 2006).<br />
Influence of Obese Parents<br />
Scientists have also studied <strong>the</strong> effects of having overweight or obese parents on <strong>the</strong> development<br />
of adolescent obesity. Research demonstrated that having an overweight parent increased <strong>the</strong> probability<br />
of developing unhealthy practices and subsequent weight gain. More specifically, having two obese<br />
parents increased <strong>the</strong> risk of adolescent obesity when compared to <strong>the</strong> risk associated with having two<br />
parents of normal weights. Having two severely obese parents fur<strong>the</strong>r amplified <strong>the</strong>se risks. Scientists also<br />
discovered that an obese maternal figure has greater influence than an obese paternal figure (Whitaker,<br />
Jarvis, Beeken, Boniface & Wardle, 2006).<br />
School Environment and O<strong>the</strong>r Factors<br />
Public schools tend not to have time devoted to exercise ei<strong>the</strong>r, and this lack of mandatory physical<br />
activity compounds <strong>the</strong> issue of children not exercising in <strong>the</strong>ir free time. Not only do public schools lack<br />
<strong>the</strong> recommended one hour of physical activity per day recommended by <strong>the</strong> center for disease control,<br />
<strong>the</strong>y also tend to carry unhealthy alternatives to wholesome meals on <strong>the</strong>ir cafeteria menus. Alongside <strong>the</strong><br />
turkey sandwiches and fruit salad, excessively large slices of pizza and bags of crisps, chips, and cookies<br />
are found in <strong>the</strong> cafeteria. As far as options for drinks are concerned, many schools make sugary sodas<br />
and pops easily available for purchase via vending machines, although most schools do carry both two<br />
percent and whole milk. The situation is worse in alternative childcare facilities, for which very many<br />
states do not carry legislature requiring <strong>the</strong> programs to provide nutritious meals.<br />
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A typical school lunch.<br />
O<strong>the</strong>r environmental factors have also been examined for <strong>the</strong>ir impact on <strong>the</strong> development of<br />
childhood obesity. These include social factors, birth weight, and family size. For example, although <strong>the</strong><br />
subject has not been thoroughly investigated, experts have established a relationship between socio<br />
economic status and obesity. According to recent studies, people with low socio economic status early in<br />
life, were more common to develop obesity in late adolescents and adulthood. In addition, not to <strong>the</strong>ir<br />
surprise, researchers also discovered a relationship between higher birth weight and childhood obesity.<br />
However, <strong>the</strong> potential social causes of obesity have not been explored extensively, and more research is<br />
necessary to make generalizations about <strong>the</strong> o<strong>the</strong>r potential environmental triggers of obesity (Parsons,<br />
Power, Logan, & Summerbell, 1999).<br />
The Role of Genetics in Childhood Obesity<br />
Recent studies have shown that genetics may play a role in <strong>the</strong> development of childhood obesity.<br />
Researchers continue to add to <strong>the</strong> human gene map, and <strong>the</strong> number of locations associated with obesity<br />
is increasing. Currently, <strong>the</strong>re are more than 430 regions which indicate a relation with obesity<br />
phenotypes; however, most specific genes are still unknown. In fact, genetic factors explain between 60<br />
and 80% of <strong>the</strong> variance of body mass index and body weight (Burrage & McCandless, 2007). Scientists<br />
are becoming increasingly more certain that weight is in fact a heritable trait; however, <strong>the</strong> dramatic<br />
increase in instances of childhood obesity is more likely a result of environmental changes (Anderson &<br />
Butcher, 2006).<br />
Monogenic Obesity and Hormonal Abnormalities<br />
The genetics of obesity fall into two separate categories: syndromic obesity and monogenic<br />
obesity. Syndromic obesity is characterized by <strong>the</strong> presence of o<strong>the</strong>r conditions such as hypotonia, mental<br />
retardation, short stature, and o<strong>the</strong>r abnormalities. Monogenic obesity, in contrast, is distinguished by<br />
extreme body weights. The first gene recognized as having a critical impact on human body weight<br />
control was leptin, an adipocyte hormone. Leptin is released by <strong>the</strong> pituitary gland, and incites neurons in<br />
<strong>the</strong> hypothalamus which produce proteins that stimulate physical activity. In addition, leptin controls <strong>the</strong><br />
hypothalamic neurons that instigate feeding. As a result, a leptin deficiency causes hyperphagia and<br />
increased energy intake, subsequently increasing <strong>the</strong> sedimentation of fat (Anderson & Butcher, 2006). In<br />
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one study, research examined two children of Pakistani origin who were severely obese. Both had<br />
extremely low levels of leptin in <strong>the</strong>ir bloodstreams. In fact, both children had a homozygous mutation of<br />
<strong>the</strong> leptin and melanocortin receptor gene, which, scientists now know, is associated with cases of morbid<br />
obesity (Farooqi, 2005). In a later study, however, researchers ascertained that heterozygous combinations<br />
of <strong>the</strong> leptin gene and its receptors have shown had minimal impact on body weight control. In order to<br />
fight childhood obesity resulting from leptin deficiencies, scientists have attempted leptin <strong>the</strong>rapy, in<br />
which <strong>the</strong> hormone is regularly injected into <strong>the</strong> bloodstream. Three children were administered leptin<br />
doses for 48 months, and all three showed significant reductions of body weight, of which 98% was body<br />
fat.<br />
O<strong>the</strong>r hormonal abnormalities arising from genetic mutations associated with adolescent obesity<br />
include deficiencies in <strong>the</strong> melanocortin 4 receptor and prohormone convertase 1. Since <strong>the</strong> late 20th<br />
century, mutations, in <strong>the</strong> melanocortin 4 receptor have been linked to adolescent obesity. Experts suspect<br />
that receptor trait is dominant because some studies have shown that 100% of <strong>the</strong> subjects who posessed<br />
heterozygous mutations also demonstrated obese phenotypes. However, fur<strong>the</strong>r investigation is necessary<br />
because o<strong>the</strong>r analysis has shown that homozygous carriers of <strong>the</strong> trait were reported to be more obese<br />
than carriers with heterozygous combinations. MC4R deficiencies causes hyperphagia and an increased<br />
amount of fat mass. In addition, scientists have noted an accumulation of lean mass and noteworthy<br />
heightened levels of bone mineral density (Farooqi, 2005).<br />
Hormonal levels play a significant<br />
role in childhood obesity.<br />
O<strong>the</strong>r Hormonal Causes of Obesity<br />
In addition to leptin, and melanocortin, o<strong>the</strong>r hormones have been examined for <strong>the</strong>ir role in <strong>the</strong><br />
development of childhood obesity. One such hormone is adiponectin, a protein hormone which controls<br />
many metabolic processes including, glucose regulation and fatty acid catabolism. Adiponectin is released<br />
from <strong>the</strong> adipose tissue, and its levels in <strong>the</strong> bloodstream are inversely proportional to <strong>the</strong> body fat<br />
percentage. The hormone promotes energy expenditure, and as a result has been analyzed in studies<br />
pertaining to obese children. In one report, researchers observed <strong>the</strong> levels of adiponectin in obese and<br />
non-obese children of Greek descent. The adiponectin levels in <strong>the</strong> obese subjects were significantly<br />
lower than <strong>the</strong> levels of <strong>the</strong> non-obese subjects. In addition, <strong>the</strong> adiponectin levels steadily decreased as<br />
<strong>the</strong> subjects went through puberty, which fur<strong>the</strong>r exascerbated <strong>the</strong> obesity issue. Fur<strong>the</strong>r, male adolescents<br />
had <strong>the</strong> lowest levels of adiponectin, and later studies revealed a relationship between <strong>the</strong> adiponectin<br />
73
levels and increased levels of testosterone. Adiponectin also played a role in <strong>the</strong> resistance of ano<strong>the</strong>r<br />
hormone: insulin.<br />
Insulin, a hormone produced by <strong>the</strong> pancreas, is <strong>the</strong> most important hormone in monitoring <strong>the</strong><br />
sugar levels and fat expenditure in <strong>the</strong> body. The hormone causes liver, muscle, and fat tissue cells to<br />
absorb glucose from <strong>the</strong> blood and store it as glycogen for future use. In addition, insulin prevents body<br />
from using fat as an energy source by hindering <strong>the</strong> release of glucagon, ano<strong>the</strong>r hormone.<br />
Insulin resistance occurs when <strong>the</strong> hormone is defective in regulating <strong>the</strong> amounts of blood sugars.<br />
When <strong>the</strong> glucose levels increase, o<strong>the</strong>r health complications, such as obesity, can arise. As previously<br />
mentioned, adiponectin deficiencies have been correlated with insulin resistance in boys and girls.<br />
According to this study, children with adiponectin deficiencies also demonstrated insulin resistance, and<br />
subsequent obesity. These results suggest that adiponectin levels are a reliable source for information<br />
regarding a child‘s likelihood of developing obesity because it inversely affects ano<strong>the</strong>r critical condition,<br />
that is, insulin resistance (Panagopoulou, et al., 2008).<br />
Biological Changes Associated with Obesity<br />
Gout is <strong>the</strong> most common form of inflammatory arthritis and results from uric acid crystal<br />
deposits throughout <strong>the</strong> body. Having a protein-rich diet and being obese are among <strong>the</strong> common causes<br />
of this joint condition. Back and knee pain are prevalent in overweight and obese populations and can<br />
lead to forms of arthritis. Osteoarthritis (OA) is common among individuals over <strong>the</strong> age of 55. Before<br />
age 55, obesity is a major cause of OA. The added weight increases <strong>the</strong> amount of wear on joints such as<br />
<strong>the</strong> hip, knee, ankle, and foot.<br />
Liver cirrhosis is a scarring of <strong>the</strong> liver tissue caused by liver disease. Liver disease relating to<br />
obesity is called nonalcoholic fatty liver disease (Erickson, 2008). Nonalcoholic fatty liver disease<br />
(NAFLD) is <strong>the</strong> inflammation of <strong>the</strong> liver not associated with alcohol consumption. NAFLD is<br />
dangerously common in <strong>the</strong> United States population. About 20% of all Americans, 75-92% of obese<br />
Americans, and 13-14% of pediatric Americans have <strong>the</strong> disease. A sedentary lifestyle, a saturated fat rich<br />
diet, obesity, type 2 diabetes, and genetic predisposition are among nonalcoholic fatty liver disease risk<br />
factors. Adipose tissue releases hormones as an endocrine organ. Some of <strong>the</strong>se cytokines and<br />
chemokines also cause <strong>the</strong> progression of NAFLD (Erickson, 2008).<br />
Nonalcoholic fatty liver disease is associated with <strong>the</strong> amount of visceral fat. A chronic elevation<br />
of inflammatory mediators in <strong>the</strong> body is related to <strong>the</strong> amount of fat mass in <strong>the</strong> splanchnic region. In a<br />
healthy body, <strong>the</strong> liver is <strong>the</strong> largest location of <strong>the</strong>se inflammatory mediators; however, in an obese body,<br />
<strong>the</strong> adipose tissue can produce inflammatory mediators (Tordjman, Guerre-Millo, & Clément, 2008).<br />
Adipose tissue is converted into pro-inflammatory molecules in <strong>the</strong> liver and lymphoid organs,<br />
leading to o<strong>the</strong>r disease and complications of <strong>the</strong> liver. Adipose tissue macrophages, which are a large<br />
source of inflammatory effects, are linked with obesity complications. For instance, accumulation of <strong>the</strong>se<br />
adipose macrophages in <strong>the</strong> liver can cause an increase in free fatty acid and increase in pro-inflammatory<br />
factors. Toge<strong>the</strong>r, <strong>the</strong>se factors cause liver damage leading to disease (Tordjman, Guerre-Millo, &<br />
Clément, 2008).<br />
Metabolic Syndrome and O<strong>the</strong>r Complications<br />
The metabolic syndrome is defined as <strong>the</strong> combination of conditions that cause a greater risk<br />
factor for cardiovascular disease and diabetes. Obesity is often considered <strong>the</strong> most prominent factor<br />
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contributing to <strong>the</strong> metabolic syndrome. A high fat diet especially in obese patients strains <strong>the</strong><br />
endoplasmic reticulum and causes excess glucose production. This is a natural, healthy response to<br />
fasting; however, <strong>the</strong> reaction is harmful and falsely activated because of obesity. This overproduction of<br />
glucose can often cause insulin-resistance ("How obesity increases," 2009).<br />
Hypertriglyceridemia (high blood level of triglycerides) is generally considered an element of <strong>the</strong><br />
metabolic syndrome, and <strong>the</strong> a major cause of <strong>the</strong> condition is obesity. When combined with o<strong>the</strong>r<br />
conditions, <strong>the</strong> risk of colon and rectal cancers, pancreatitis, cardiovascular disease, and diabetes<br />
increases dramatically. Hypertriglyceridemia may also be associated with a<strong>the</strong>roma and plaque build-up<br />
(Giovannucci & Michaud, 2007).<br />
Diabetes<br />
Adult-onset diabetes, or type 2 is greatly influenced by physical inactivity and obesity. Insulin<br />
production is depleted because of <strong>the</strong> loss of pancreatic beta cells, which store and release insulin to<br />
control <strong>the</strong> level of glucose in <strong>the</strong> blood. Although obesity originally is a strong risk factor for<br />
hyperglycemia (high blood sugar) and hyperinsulinemia (high blood level of insulin), <strong>the</strong> depletion of<br />
beta cells will eventually cause insulin levels to drop. The risk of pancreatic cancer for an obese<br />
individual ranges from 1.5 to 3.0 times <strong>the</strong> risk of a healthy weight individual (Giovannucci & Michaud,<br />
2007). In addition to obesity, a major contributing factor of hyperinsulinemia is physical inactivity.<br />
Insulin sensitivity is increased by and circulating insulin is decreased by physical activity (Giovannucci &<br />
Michaud, 2007).<br />
Skin Defects<br />
Obesity has a strong effect on skin as well. The function of <strong>the</strong> skin as a barrier is impaired in an<br />
obese individual. These patients experience a greater water loss through <strong>the</strong> skin, and this data suggests<br />
that <strong>the</strong>re is a fundamental change in <strong>the</strong> epidermis. O<strong>the</strong>r problems include increased skin dryness and a<br />
significantly impaired skin repair. It has also been suggested that obesity has caused an increase in sweat<br />
gland activity. The surface of <strong>the</strong> skin in <strong>the</strong> skin folds of obese individuals has been shown to have a<br />
higher pH (Yosipovitch, DeVore, & Dawn, 2007).<br />
Because lymphatic flow is reduced by obesity, <strong>the</strong>re is a build-up of protein-rich under <strong>the</strong> skin.<br />
This collection causes reduced tissue oxygenation and a dilatation of tissue channels. Lab tests with mice<br />
show that obesity decreases <strong>the</strong> ability to heal wounds. This depleted skin strength is caused by <strong>the</strong> lack<br />
of sufficient collagen to equal <strong>the</strong> increased surface area (Yosipovitch, DeVore, & Dawn, 2007).<br />
Hormonal Abnormalities As a Result of Obesity<br />
Adipose tissue has a strong effect on <strong>the</strong> hormone production and secretion in <strong>the</strong> endocrine<br />
system. Studies are now suggesting that adiponectin, one of <strong>the</strong> major hormones associated with obesity,<br />
can cause osteoporosis. In <strong>the</strong>se studies, patients with higher levels of <strong>the</strong> hormone had weaker skeletons<br />
and more bone fractures on average. Higher adiponectin individuals also tended to have weaker muscles,<br />
making <strong>the</strong>se patients more susceptible to bone damage ("Obesity hormone adiponectin," 2011).<br />
There is a change in <strong>the</strong> sex hormones in <strong>the</strong> body associated with obesity. These changes cause a<br />
risk of prostate cancer, as well as o<strong>the</strong>r changes. Obesity has been shown to reduce <strong>the</strong> production of<br />
testosterone and an increased level of estradiol. Leptin is a hormone that manipulates body weight by<br />
controlling <strong>the</strong> use of energy. The body of an obese patient has become resistant to leptin. These hormone<br />
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problems are not only associated with obesity, but any higher BMI (Giovannucci & Michaud, 2007).<br />
Childhood obesity has an effect on <strong>the</strong> pubertal development. Leptin and insulin levels are <strong>the</strong> proposed<br />
cause of this altered process as well. Obesity tends to cause earlier development in girls, while it causes a<br />
delay in boys (Giovannucci & Michaud, 2007). Successful pregnancy rates are depleted by obesity and<br />
are only partially restored after weight loss. There are several factors linking <strong>the</strong> two. High insulin levels<br />
are one because high insulin can cause will reduce <strong>the</strong> level of sex hormone-binding hemoglobin and raise<br />
<strong>the</strong> levels of growth-factor 1. High insulin levels in <strong>the</strong> body can also lead to hyperandrogenaemia, <strong>the</strong><br />
excessive production of androgens. Unhealthy levels of leptin and antiponectin are also likely causes of<br />
reduced ovulation and conception rates (Norman, 2010).<br />
Whereas female reproductive success is invariably reduced by obesity, <strong>the</strong>re is much less<br />
evidence to suggest a similar problem with males. High insulin levels in <strong>the</strong> female frequently cause poor<br />
quality oocytes and a poor quality endometrium. Because of <strong>the</strong>se issues, many assisted fertility<br />
organizations will not give treatment to obese patients until <strong>the</strong>y lose weight. In males, obesity can cause<br />
overall lower testosterone levels, <strong>the</strong>re is not enough evidence to suggest that <strong>the</strong>re is an effect on semen<br />
production (Norman, 2010).<br />
The troubles do not stop once pregnancy is achieved. Dangerous complications may arise for <strong>the</strong><br />
mo<strong>the</strong>r, and <strong>the</strong> effect on <strong>the</strong> unborn child is negative. An obese mo<strong>the</strong>r leads to growth issues in <strong>the</strong><br />
developing baby. The baby will have a disproportionally greater fat mass and will be overweight.<br />
Overweight babies are more likely to have metabolism disorders, to have vascular issues, and to grow up<br />
to be overweight adults (Norman, 2010).<br />
A child with ROHHAD, a rare<br />
overgrowth syndrome.<br />
Co-morbidities Associated with Childhood Obesity<br />
Obesity is almost guaranteed to give way to medical complications. Some complications are<br />
common, some are infrequent, and o<strong>the</strong>rs are more or less severe. But that so many of our children today<br />
suffer from obesity and will continue to suffer well into <strong>the</strong>ir adult life is concerning, to say <strong>the</strong> least.<br />
Some of <strong>the</strong> more effects that overweight youth can suffer from include heart disease, diabetes, and early<br />
death, but data on <strong>the</strong> very young is generally lacking.<br />
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In 2011, an Australian study concerning <strong>the</strong> co-morbidities of grade school children found that<br />
similarly to adults, <strong>the</strong> obese and overweight were more likely to suffer from musculoskeletal joint pain,<br />
especially in <strong>the</strong> knees. Also as in adults, <strong>the</strong> overweight children selected for <strong>the</strong> study suffered from<br />
high blood pressure, although only one suffered liver damage from <strong>the</strong>ir condition<br />
But joint pain and liver damage are not <strong>the</strong> only conditions that <strong>the</strong> overweight youth experience.<br />
In Alabama, nearly a third of all obese children between <strong>the</strong> ages of five and eleven suffer from<br />
pulmonary hypertension, a disease that leads to swelling of <strong>the</strong> heart and eventually death. A child might<br />
also suffer from high cholesterol, which greatly increases <strong>the</strong> likelihood of a heart attack.<br />
A photomicrograph of nephron tissue that is clogged with cholesterol.<br />
In addition to <strong>the</strong> more obvious physical pressure that obese and overweight youth suffer from<br />
comes a psychological pressure from <strong>the</strong>ir peers. Children with high levels of adiposity are more likely to<br />
be bullied or taunted because of <strong>the</strong>ir weight, and this social stress leads to higher rates of depression<br />
among <strong>the</strong> obese.<br />
Despite no correlation being found between eyes, nose, and throat conditions in <strong>the</strong> Australian<br />
study, it is thought that asthma is a co-morbidity of obesity, or at least that obesity changes <strong>the</strong> expression<br />
of asthma in children. It is already known that excess adipose tissue may cause breathing to become more<br />
labored and more difficult, especially during sleep.<br />
Treatments and Prevention<br />
As a growing problem, childhood obesity is <strong>the</strong> subject of research worldwide. In particular,<br />
researchers are striving to find better <strong>the</strong>rapies as well as to improve <strong>the</strong> treatments already in place. This<br />
research has included diet studies, experimental surgeries, clinical trials, pharmaceutical trials, and long<br />
term patient follow-up. This section will cover diet studies, surgical treatments, and prevention measures.<br />
Diet indeed has an effect on obesity, but not nearly as much as hormonal activity and biological<br />
factors. Diet studies were originally centered on a low calorie intake with a high calorie output lifestyle.<br />
However, in recent years, doctors have found this approach to be rudimentary and ineffective. The focus<br />
has shifted to <strong>the</strong> type of foods involved in <strong>the</strong> patients‘ diets. The two main types of diets being explored<br />
are a low-fat, calorie-restrained diet and a low-carbohydrate, unrestricted calorie diet.<br />
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The surgical treatment of childhood obesity has been under scrutiny and has undergone much<br />
development in <strong>the</strong> past years. Originally <strong>the</strong> only surgical option was <strong>the</strong> gastric bypass, which changes<br />
<strong>the</strong> digestive tract to bypass <strong>the</strong> stomach. However, research has presented two additional options which<br />
are biologically safer as <strong>the</strong>y maintain <strong>the</strong> natural digestive process of <strong>the</strong> body. These options are gastric<br />
banding and <strong>the</strong> vertical sleeve procedures.<br />
Diet<br />
Investigation into childhood obesity has shown that <strong>the</strong> correlation between diet and obesity is not<br />
as strong as once was believed. However, it is still an important aspect in <strong>the</strong> treatment and prevention of<br />
<strong>the</strong> disease. Two main focuses of this section are <strong>the</strong> low-fat, calorie restricted diet and <strong>the</strong> lowcarbohydrate,<br />
unrestricted calorie diet. The low-fat, calorie restricted diet does just as it sounds. It centers<br />
on eating low fat foods and restricting <strong>the</strong> calories consumed. The low-carbohydrate, unrestricted calorie<br />
diet limits <strong>the</strong> consumption of carbohydrates but does not restrict <strong>the</strong> amount of calories consumed. Low<br />
carbohydrate foods are meats, vegetables, and cheeses.<br />
A low-carbohydrate meal<br />
A study involved participants separated into two groups, each on ei<strong>the</strong>r <strong>the</strong> low fat diet or <strong>the</strong><br />
low-carbohydrate diet. After six months, weight loss in <strong>the</strong> low-carbohydrate group was significantly<br />
lower than in <strong>the</strong> low-fat group. Triglyceride levels, or fats in <strong>the</strong> blood, were analyzed before and after<br />
<strong>the</strong> study and <strong>the</strong> low-carbohydrate group showed a substantial decrease in levels as compared to that of<br />
<strong>the</strong> low-fat group. Additionally, <strong>the</strong> low-carbohydrate group showed a greater decrease in glycemic index<br />
(a measure of <strong>the</strong> sugar in blood) and a greater increase in sensitivity to insulin. This shows a decrease in<br />
severity of diabetes and a step towards resolution of metabolic syndrome (Samaha et al., 2003). Both diets<br />
showed an improvement in biological systems and a weight loss. However, <strong>the</strong> low-carbohydrate group<br />
showed a significantly greater improvement in overall health and bodily function.<br />
Surgery<br />
Surgical treatments of obesity have been involved in a typical plan of care for many decades.<br />
However, <strong>the</strong>se treatments have not been applied to children or adolescents for fear of harming <strong>the</strong> child.<br />
Recent studies have extended <strong>the</strong>se treatments to adolescents on an experimental basis and have proved<br />
effective. The two major surgical interventions are <strong>the</strong> gastric bypass and gastric banding.<br />
The Roux-en-Y gastric bypass reroutes <strong>the</strong> normal digestive tract. It detaches a section of <strong>the</strong><br />
duodenum from <strong>the</strong> bottom of <strong>the</strong> stomach and reattaches it at <strong>the</strong> top of <strong>the</strong> stomach. Instead of letting<br />
78
<strong>the</strong> food pass through <strong>the</strong> stomach, it goes directly to <strong>the</strong> small intestine. Because this is a small pathway<br />
for food, <strong>the</strong> patient feels full sooner and <strong>the</strong>refore cannot eat as much. Although effective in causing<br />
weight loss, it prevents proper absorption of nutrients and can cause dumping syndrome, where <strong>the</strong><br />
patient cannot properly excrete (Han, 2010).<br />
The gastric banding procedure uses an inflatable ring and places it around <strong>the</strong> upper part of <strong>the</strong><br />
stomach. This inflatable bladder contains saline, which is inserted and inflated to create a small pouch of<br />
stomach above <strong>the</strong> band. This pouch fills quickly and slowly drains into <strong>the</strong> main portion of <strong>the</strong> stomach,<br />
which creates <strong>the</strong> sensation of being full. The patient will stop eating at this point, allowing for smaller<br />
portions, proper digestion, and good eating habits (Han, 2010).<br />
Both of <strong>the</strong>se procedures are effective in aiding <strong>the</strong> patient to lose weight. They have recently<br />
been applied to adolescents and have shown promising results. Dr. Robert Cywes (2011) conducted a trial<br />
and placed <strong>the</strong> gastric band in adolescents. He did a 48 week follow up and observed a substantial<br />
decrease in BMI across <strong>the</strong> time after <strong>the</strong> procedure. Coupled with a successful diet, <strong>the</strong>se procedures can<br />
help begin and maintain a healthy lifestyle.<br />
Diagram of <strong>the</strong> surgical lap band procedure<br />
BMI decrease 48 week following placement of lap band (Cywes, 2011).<br />
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Prevention<br />
Perhaps one of <strong>the</strong> most important aspects in treatment of obesity is recognizing <strong>the</strong> cultural<br />
environment of <strong>the</strong> patient. Certain cultures have limitations and expectations such as diet, activity, and<br />
medical intervention. A patient may not have had any control over <strong>the</strong>ir diet due to <strong>the</strong> cultural<br />
requirement. This is also applicable to <strong>the</strong> activity level available. One o<strong>the</strong>r factor to consider is physical<br />
environment. If <strong>the</strong> patient is in an unsafe environment, physical activity is limited. If <strong>the</strong> patient is<br />
responsible for providing for members of <strong>the</strong> family (for instance, low-income families), <strong>the</strong>y cannot be<br />
active and may need to eat whatever <strong>the</strong>y can afford. As a conclusion, this all points to <strong>the</strong> need for a<br />
doctor to understand <strong>the</strong> cause of <strong>the</strong> patient‘s obesity and that it may not have been preventable.<br />
Prevention of childhood obesity is multi-faceted, but crucial. First, it needs to be an effort of<br />
society. It needs to appear in every aspect of society and start early, because studies have shown that<br />
childhood obesity, if not treated, will continue into adulthood. Second, communication needs to be patient<br />
centered. Bringing <strong>the</strong> issue to <strong>the</strong> public isn‘t enough. Families need to understand childhood obesity<br />
from <strong>the</strong> child‘s perspective because without that, families cannot help to prevent it (Barlow, 2007).<br />
Along with familial and cultural changes, necessary diet precautions need to be taken. Refrain<br />
from high-carbohydrate foods, high-fat foods, and increase physical activity. Hormones should be<br />
monitored closely as incorrect levels can contribute to obesity. Prevention is possible and should become<br />
a societal effort.<br />
Bibliography<br />
Anderson, P. M.. & Butcher, K. F. (2006). In Childhood Obesity: Trends and Potential Causes.<br />
Retrieved Mar. 22, 2012, from http://www.dartmouth.edu/~pmaweb/FOCrevisionFinal.pdf<br />
Barlow, S. E., MD, MPH, & Committee, T. E. (2007). Expert Committee Recommendations<br />
Regarding <strong>the</strong> Prevention, Assessment, and Treatment of Child and Adolescent Overweight and<br />
Obesity: Summary Report. Pediatrics, 5164-5192.<br />
Burrage, L. M. & McCandless, S. E. (2007). In Obesity. (sect. The Genetics of Obesity). Retrieved<br />
March 29, 2012, from http://www.touchgroupplc.com/pdf/2772/burrage.pdf<br />
Center for Disease Control. (2011, Sept. 15). Basics About Childhood Obesity Atlanta, GA:<br />
Author. Retrieved Mar. 22, 2012, from http://www.cdc.gov/healthyyouth/obesity/facts.htm<br />
Cywes, R., Bhoyrul, S., Billy, H., Ponce, J., Okerson, T., & Oefelein, M. G. (2011). Interim<br />
results at 48 weeks of LAP-BAND AP experience (APEX) study: prospective, multicenter,<br />
open-label longitudinal patient observational study. Surgery for Obesity and Related<br />
Diseases, 1-6.<br />
Erickson, S. K. (2008). Nonalcoholic fatty liver disease (NAFLD). Journal of Lipid Research,<br />
Retrieved from 10.1194/jlr.R800089-JLR200<br />
Farooqi, S., (2005). Genetic and hereditary aspects of childhood obesity [electronic version].<br />
Best Practice & Research Clinical Endocrinology & Metabolism , 13(13), 359-374.<br />
Retrieved Apr. 4, 2012, from http://au4sb9ax7m.search.serialssolutions.com<br />
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Giovannucci, E., & Michaud, D. (2007). The role of obesity and related metabolic disturbances<br />
in cancers of <strong>the</strong> colon, prostate, and pancreas. Gastroenterology, 132(6), 2208-2225.<br />
Han, J., Lawlor, D., & Kimm, S. (2010). Childhood obesity. The Lancet, 372(9727), 1737-1748.<br />
How obesity increases <strong>the</strong> risk for diabetes. (2009, June 21). ScienceDaily, Retrieved from<br />
http://www.sciencedaily.com<br />
Norman, J. E. (2010). The adverse effects of obesity on reproduction. Reproduction, 140, 343-345.<br />
doi: 10.1530/REP-10-0297<br />
Obesity hormone adiponectin increases <strong>the</strong> risk of osteoporosis in <strong>the</strong> elderly, study finds.<br />
(2011, November 1). ScienceDaily, Retrieved from http://www.sciencedaily.com<br />
Panagopoulou, P., Galli-Tsinopoulou, A., Fleva, A., Pavlitou-Tsiontsi, E., Vavatsi-Christaki, N., et al.<br />
(2008). Adiponectin and insulin resistance in childhood obesity. [electronic version]. Journal of<br />
Pediatric Gastroenterology & Nutrition, 47(3), 356-362. Retrieved Apr. 4, 2012, from<br />
http://journals.lww.com<br />
Parsons, T. J., Power, C., Logan, S., & Summerbell, C. D. (1999). Childhood predictors of adult<br />
obesity. [electronic version]. International Journal of Obesity and Related Metabolic<br />
Disorders. Journal of <strong>the</strong> International Association for <strong>the</strong> Study of Obesity, 23(8),<br />
Retrieved Mar. 22, 2012, from http://ukpmc.ac.uk/<br />
Sallis, J. F. & Glanz, K. (2006). The role of built environments in physical activity, eating, and<br />
obesity in childhood. [electronic version]. The Future of Children, 16(1), 89-108.<br />
Retrieved Apr. 1, 2012, from http://www.jstor.org.<br />
Samaha, F. F., Iqbar, N., & et al, (2003). A low-carbohydrate as compared with a low-fat diet<br />
in severe obesity. Retrieved from http://www.nejm.org/doi/pdf/10.1056/NEJMoa022637<br />
Tordjman, J., Guerre-Millo, M., & Clément, K. (2008). Adipose tissue inflammation and liver<br />
pathology in human obesity. Diabetes & Metabolism, 34(6), 658-663.<br />
Whitaker, K. L., Jarvis, M. J., Beeken, R. J., Boniface, D., & Wardle, J. (2010). Comparing<br />
maternal and paternal intergenerational transmission of obesity risk in a large<br />
population-based sample. The American Journal of Clinical Nutrition, 1560-1567.<br />
Yosipovitch, G., DeVore, A., & Dawn, A. (2007). Obesity and <strong>the</strong> skin: Skin physiology and<br />
skin manifestations of obesity. Journal of <strong>the</strong> American Academy of Dermatology, 56(6), 901-16.<br />
Illustration Credits<br />
www.creativecommons.org/licenses/by-sa/2.5)<br />
www.creativecommons.org/licenses/by-sa/2.5<br />
http://en.wikipedia.org/wiki/File:Haven_ROHHAD.jpg<br />
http://www.gnu.org/copyleft/fdl.html<br />
http://en.wikipedia.org/wiki/File:Wafu_steak.jpg<br />
http://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Adjustable_gastric_banding.svg/300px-<br />
Adjustable_gastric_banding.svg.png<br />
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Chapter 8<br />
Global <strong>Food</strong> Systems<br />
Thomas Devlin, Ryan Thibodeau, and Abigail Yu<br />
Introduction<br />
<strong>Food</strong> is one of <strong>the</strong> few universal constants; it is a resource that all humans need to survive. This<br />
continuous need for food causes many problems across <strong>the</strong> globe because of <strong>the</strong> issue of feeding everyone<br />
healthily. At <strong>the</strong> moment, malnutrition and starvation plague <strong>the</strong> planet; <strong>the</strong> growing population will only<br />
exacerbate both of <strong>the</strong>se issues. These quandaries also stem from <strong>the</strong> discrepancies between developed<br />
and developing countries. Eight hundred million currently live without food security and every minute<br />
twelve preschool-aged children die from hunger/malnutrition (Pinstrup-Andersen, 2008). Organizations<br />
and scientists across <strong>the</strong> world are working on improving <strong>the</strong> situation for everyone; one of <strong>the</strong> methods<br />
for doing this involves creating a global food system.<br />
A rural farmer waters his crops.<br />
Before delving into global food systems, it is best to understand food systems in a general sense.<br />
<strong>Food</strong> systems cover <strong>the</strong> following processes: growing, harvesting, processing, packaging, transporting,<br />
marketing, consuming, and disposing of food. It is no wonder this topic arises whenever nutrition and<br />
agriculture are being debated. The systems of food are strongly influenced by politics, economics, and<br />
nature. The overall goal is to provide food security, meaning all households have access to food, to as<br />
many people as possible ("A primer on community", 2002). This causes sustainability to be one of <strong>the</strong><br />
main priorities of all organizations and companies that produce food. <strong>Food</strong> systems encompass all matters<br />
that involve food.<br />
Community food systems are <strong>the</strong> most popular method of dispersing crops and meat in both<br />
developing countries and <strong>the</strong> more rural areas of developed countries. The goals of a community food<br />
system are: optimized health, better diet, stable base of family farms, marketing channels, and increased<br />
participation in food and agriculture policies. The participants in this system are small scale, and retail<br />
farms that both have small amounts of land and sell <strong>the</strong>m directly to a consumer or a farmers' market. The<br />
market types that primarily serve a community are roadside stands and farmers' markets ("Lesson three",<br />
2002). Local food systems are often successful but are strongly influenced by wea<strong>the</strong>r, climate, and<br />
amount of arable land ("A primer on community", 2002). These three variables can make it difficult for<br />
people in certain areas, such as cities and deserts, to obtain food, which explains why <strong>the</strong> global food<br />
system infrastructure is being designed to solve this problem.<br />
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There is already a basic infrastructure for global food in place around <strong>the</strong> world. The United<br />
States is a prime example of this. The United States imports eighty percent of fish and shellfish, forty five<br />
percent of fruits, fifty percent of nuts, and twenty percent of vegetables ("<strong>Food</strong> safety goes global", 2011).<br />
These trends clearly show that <strong>the</strong> foods that last longer while refrigerated are <strong>the</strong> best to import and<br />
export. This brings up <strong>the</strong> issue of sustainable food and food preservation techniques. Without even<br />
examining <strong>the</strong>se two problems, however, <strong>the</strong>re are a number of o<strong>the</strong>r items that will soon present<br />
<strong>the</strong>mselves to be major dilemmas in light of pending climate change.<br />
As time passes, it is becoming apparent that a complete, working global food system will be<br />
necessary to maintain life on earth. By <strong>the</strong> year 2050, <strong>the</strong> global population will exceed nine billion<br />
people, much of that growth springing from developing countries. Also by 2050, <strong>the</strong> demand for food and<br />
water irrigation is expected to double. Because of this demand and climate change, <strong>the</strong>re will be stress on<br />
many staple crops including rice, wheat, corn, and soybeans (Dooley, 2011). In <strong>the</strong> time period from 2005<br />
to 2008 alone, prices for food surged, which is sure to continue. The main problem is that <strong>the</strong>re is enough<br />
food to feed <strong>the</strong> world, yet poverty prevents some from being able to access it (Pinstrup-Andersen, 2008).<br />
The world needs a global food system in order sustain human life on earth.<br />
One of <strong>the</strong> steps taken to fur<strong>the</strong>r <strong>the</strong> progress of a global food system was to do a full assessment<br />
of <strong>the</strong> conditions of all <strong>the</strong> major ecosystems on earth. The last time this was done was by <strong>the</strong> United<br />
Nations in <strong>the</strong> year 2000. The ecosystems were broken down into: forests, freshwater systems,<br />
coastal/marine habitats, grasslands, and agricultural lands. This altoge<strong>the</strong>r created PAGE, or <strong>the</strong> pilot<br />
assessment of global ecosystems and it showed <strong>the</strong> true impact of environmental change. In sobering<br />
results, all five groups of ecosystems were and are worsening, primarily a byproduct of mankind. Some of<br />
<strong>the</strong> causes for this are overfishing <strong>the</strong> oceans and disturbing <strong>the</strong> carbon, nitrogen, and water cycles on<br />
earth (Linden, 2000). Using this information, humans need to take action to develop a global food system<br />
that feeds people and ensures that <strong>the</strong> universal ecosystems do not collapse.<br />
One organization that is working to reform <strong>the</strong> global food system so that it is more effective in<br />
helping all people is <strong>the</strong> Slow <strong>Food</strong> Movement. Slow <strong>Food</strong>, its name a wordplay on "fast food", is an antiindustrialist-agriculture<br />
movement. They claim that <strong>the</strong> agro-industry is failing and targets politics as a<br />
source of this failure. Slow <strong>Food</strong> is working towards creating better tasting food for more people<br />
peacefully (Walsh, 2008). However, it will take much more than one movement to make a major change;<br />
<strong>the</strong> UN reported that 50 million more people went hungry in 2007 when compared to 2006.<br />
In recent years, food studies have become a mainstream discipline in <strong>the</strong> science world. There are<br />
conflicting views on <strong>the</strong> best kind of food system, yet <strong>the</strong> majority consensus is that an international level<br />
of food control is necessary to be having <strong>the</strong> most effective method of feeding people. The primary reason<br />
for this is <strong>the</strong> governance over <strong>the</strong> food system would be fairer if controlled by a non-partisan global<br />
organization as opposed to a series of self-interested companies. The global food debate also deals much<br />
with methods of producing food. Strategies which were once considered taboo are being used regularly,<br />
including using genetically modified organisms (Nicholson, 2011). As <strong>the</strong> situation progressively<br />
worsens, it is likely that people will be more open to new ideas in order to provide food for <strong>the</strong> global<br />
population.<br />
The rest of this chapter will cover a variety of topics dealing with global food. First, <strong>the</strong>re will be<br />
an in-depth look at developing and developed countries. The later sections will deal with <strong>the</strong> problems <strong>the</strong><br />
world is facing in creating a global food system. Following that will be some of <strong>the</strong> solutions both<br />
proposed and currently in place to solve some of <strong>the</strong>se problems. Mankind is entering a tumultuous time<br />
in which sustainability of people and nature will be of major importance. <strong>Food</strong> is a universal constant, and<br />
we must do all in our power to ensure it is <strong>the</strong>re for everyone.<br />
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Developed and Developing Countries<br />
The problems facing global food systems can be as difficult as <strong>the</strong>y are important to understand;<br />
an key distinction, <strong>the</strong>n, must first be made between developing and developed countries. The two terms<br />
are both colloquial expressions which are used with an increasing frequency to identify different<br />
statistical extremes of countries classified by <strong>the</strong> United Nations‘ Human Development Index (HDI).<br />
According to <strong>the</strong> UN:<br />
―The designations ‗developed‘ and ‗developing‘ are intended for statistical convenience and do<br />
not necessarily express a judgment about <strong>the</strong> stage reached by a particular country or area in <strong>the</strong><br />
development process,‖ (―Standard Country or Area Codes,‖ 2010).<br />
The HDI was developed to provide a more accurate representation of <strong>the</strong> quality of life in a given<br />
country than what could be provided by considering only <strong>the</strong> gross domestic product of a nation. To do<br />
this, <strong>the</strong> index accounts for a number of indicators present in a country, such as average years of<br />
schooling for adults over 25, percent of total land area that is forested, <strong>the</strong> female to male ratio of<br />
members in a nation‘s parliament, and <strong>the</strong> age expectancy of citizens at birth (―HDI Indicator Selector‖,<br />
2011). Countries with a low HDI are considered to have a lower standard of living than those with a<br />
higher HDI and because of this are frequently known as developing countries, <strong>the</strong>ir counterpart <strong>the</strong>n being<br />
developed countries. The UN Human Development Report 2011 makes <strong>the</strong> following distinctions<br />
between classified nations: very high human development, high human development, medium human<br />
development, and low human development. The highest rated nation in each category was Norway,<br />
Uruguay, Jordan, and <strong>the</strong> Solomon Islands, respectively (United Nations Development Programme,<br />
2011).<br />
Field workers in Ghana, ranked number 135 out of 187<br />
countries by <strong>the</strong> UN human development index in 2011.<br />
Although each country is largely unique and has its own mix of political, social, and economic<br />
problems that must be dealt with on a per country basis, agriculture is such a globally connected<br />
enterprise that several common issues persist in many developing nations. Many of <strong>the</strong>se problems<br />
originate in <strong>the</strong> process of food production. Although it may be tempting to respond to <strong>the</strong> problem of<br />
feeding more people simply by growing more food, this solution would be irresponsible at best, and it<br />
could be a logistical catastrophe if poorly executed.<br />
As <strong>the</strong> number of people in <strong>the</strong> world increases, so too does <strong>the</strong> amount of food needed to feed<br />
<strong>the</strong>m all; if coming generations are to be fed as well as present ones, <strong>the</strong>n sustainability must be a focus of<br />
whatever food production methods employed. It is important to avoid soil exhaustion, which places<br />
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estrictions on how much can be grown on any particular plot of land. Using land more efficiently by<br />
growing more nutrient rich foods and increasing harvesting yields is an important technique used to keep<br />
soil from being depleted. Water sources must also be monitored and maintained in an effort to preserve<br />
<strong>the</strong> resources of <strong>the</strong> local communities that require water for both agriculture and general civilian use,<br />
such as hygiene. Maintaining ecological diversity is also essential to preserving <strong>the</strong> health of farmed land,<br />
and so it must also be considered.<br />
Genetically modified soybean crops being tested by Monsanto.<br />
On a global scale, changes in societal values with regards to such topics as genetic modification,<br />
cloning, and syn<strong>the</strong>tic biology will be necessary because those techniques are only some of <strong>the</strong> methods<br />
that may have to be employed if maintaining a stable global food supply is to be achieved. Political<br />
priorities may need to change to become more focused on feeding people than maximizing profits<br />
(―Foresight. The Future of <strong>Food</strong> and Farming‖, 2011). In addition to attempting to achieve ecological<br />
sustainability, it is vital that <strong>the</strong> people dwelling on a land must be capable of maintaining whatever<br />
agricultural techniques that may be brought to <strong>the</strong>ir land. While external organizations that focus on<br />
providing aid to countries that need it may provide a temporary boost in <strong>the</strong> quality of life for those <strong>the</strong>y<br />
help, a permanent system must be implemented if a region is to succeed in improving itself (Mintzberg,<br />
2006).<br />
In March 2010, <strong>the</strong> International Technical Conference on Agricultural Biotechnologies in<br />
Developing Countries met in Mexico to discuss <strong>the</strong> topic reflected its title: ―Agricultural biotechnologies<br />
in developing countries: options and opportunities in crops, forestry, livestock, fisheries and agro-industry<br />
to face <strong>the</strong> challenges of food insecurity and climate change.‖ After four days of discussions and debates<br />
about topics focused on <strong>the</strong> use of a scientifically-based agriculture that heavily promoted <strong>the</strong> usage of<br />
genetically modified crops, <strong>the</strong> conference was adjourned. One of <strong>the</strong> central <strong>the</strong>mes of <strong>the</strong> various<br />
meetings of <strong>the</strong> conference was incorporating indigenous peoples into <strong>the</strong> agricultural systems employed<br />
by governments of developing countries. It was suggested that making <strong>the</strong> local people of a particular<br />
country informed and active members of <strong>the</strong> national agricultural community would encourage <strong>the</strong>m to<br />
aid in <strong>the</strong> food production system, a suggestion that has found support from multiple researchers. An<br />
initial boost in assistance may be particularly useful in regions already struck by poor food reserves,<br />
however, as research has shown that ano<strong>the</strong>r difficulty plaguing developing nations in <strong>the</strong>ir attempts to<br />
develop is <strong>the</strong> considerable role that under-nutrition plays in hindering education in populations (Walton<br />
& Allen, 2011).<br />
85
Global <strong>Food</strong> Systems<br />
In an effort to promote a successful continuation of reliable food production, many countries have<br />
instituted programs to track, foresee, and manage national and international agriculture. As mentioned<br />
above, <strong>the</strong> United Nations tracks <strong>the</strong> calculated HDI of various countries, which includes information on<br />
how those nations manage <strong>the</strong>ir food. Despite this, attempts at addressing <strong>the</strong> looming challenge of<br />
adjusting global agricultural systems have long been undermined by <strong>the</strong> lack of comprehensive scientific<br />
research and statistics to support <strong>the</strong> conclusions reached. In 2011, an international team of researchers<br />
conducted a thorough examination of available statistics and research data, which provided potential<br />
solutions to <strong>the</strong> problem of feeding <strong>the</strong> global community that were all supported by corroborating data.<br />
Their examinations of farm data and satellite images suggested, perhaps predictably, that using less land,<br />
eating less meat, and wasting less food can significantly increase <strong>the</strong> chances of successfully feeding <strong>the</strong><br />
increasing global population over <strong>the</strong> next four decades.<br />
More specifically, <strong>the</strong>ir work suggested that <strong>the</strong> state of international agriculture could be<br />
improved drastically if land clearing for agricultural purposes were halted, food production yields in<br />
developing countries were raised to 60%, agrochemicals were used more strategically in farming, global<br />
diets shifted towards being primarily plant based, fewer crops were used for animal feed and biofuel, and<br />
<strong>the</strong> waste of food production were decreased. Such changes would result in <strong>the</strong> ability to feed successive<br />
generations without <strong>the</strong> need to destroy a large amount of all remaining tropical forests and topsoil,<br />
although practical integration of <strong>the</strong> suggestions could prove challenging. If it is to work, <strong>the</strong> changes<br />
must be adopted in <strong>the</strong> manner discussed in <strong>the</strong> second paragraph of <strong>the</strong> prior section, namely, through<br />
increased collaboration between governments and <strong>the</strong>ir people (Coren, 2011).<br />
Globalization, <strong>the</strong> current method commonly employed to improve worldwide food conditions,<br />
has both solved and raised problems. By linking developing and developed countries to one ano<strong>the</strong>r<br />
through agricultural based interactions, <strong>the</strong> challenges facing one region can affect many external areas.<br />
Even <strong>the</strong> farming practices of one nation can have an impact on o<strong>the</strong>rs. Different standards of food<br />
production can be blamed for some of <strong>the</strong>se problems: historically, <strong>the</strong> United States has imported foods<br />
that do not meet its standards of quality, but are approved for export by a foreign power (―Unsanitary<br />
Practices‖, 2011). While many of <strong>the</strong>se foods are prevented from entering into sale in markets, it is<br />
unreasonable for <strong>the</strong> regulatory boards in charge of filtering under-qualified foods off consumers‘ plates<br />
to do so with complete success.<br />
Increased quality of food, however, has been shown to come from increased globalization of<br />
consumables, encouraged both by health benefits and consumer demand. Through importations, it is<br />
possible for developing countries to acquire nutrient giving foods that would have been unrealistic or<br />
impossible to grow locally. Foreign grown genetically modified crops, although at times controversial,<br />
have had some documented benefits for <strong>the</strong> developing nations that import <strong>the</strong>m (Rosado, Cassís, Solano,<br />
& Duarte-Vázquez, 2005). Developed nations, on <strong>the</strong> o<strong>the</strong>r hand, can experience a growth in demand for<br />
more particular foods once <strong>the</strong>y become more globally available through trade, which has <strong>the</strong> potential to<br />
benefit <strong>the</strong> economies of both <strong>the</strong> buyer and <strong>the</strong> seller (―<strong>Food</strong> Value Chains‖, 2011).<br />
86
A fisherman prepares to sift through<br />
a recent shrimp harvest<br />
Problems in <strong>the</strong> Global <strong>Food</strong> System<br />
Throughout <strong>the</strong> recent century, <strong>the</strong> global food system has been relatively stable. Populations<br />
were lower than <strong>the</strong>y are today, <strong>the</strong>re was more food that could be given to <strong>the</strong> needy, and <strong>the</strong> world was<br />
not in an economic crisis. Now problems with <strong>the</strong> system arise unexpectedly, and more and more people<br />
are dying from <strong>the</strong>se problems. These problems include health concerns such as: malnutrition, starvation,<br />
an uneven distribution of food, and climate change.<br />
Due to <strong>the</strong> growing problem of malnutrition and starvation, governments around <strong>the</strong> world are<br />
paying increasing attention to nutrition. The focus of food aid organizations is shifting from providing<br />
more and more calories and food for <strong>the</strong> malnourished to providing macro-nutrients like iron and<br />
vitamins. Statistics show that one billion people in <strong>the</strong> world do not have enough calories, while ano<strong>the</strong>r<br />
billion are deprived of micro-nutrients. Over time more effects of malnutrition are becoming evident:<br />
bloated bellies, wasted limbs (Sao & Rome, 2012).<br />
A circle graph displaying <strong>the</strong> causes of death<br />
from malnutrition in children in <strong>the</strong> year 2008.<br />
87
As shown in <strong>the</strong> graph, malnutrition kills at least 8.8 million children per year. Additional problems<br />
caused by malnutrition include: anemia, weak immune systems, and mental impairments. According to<br />
research published in The Lancet, malnourished children are less likely to: go to school, stay in school,<br />
excel academically, earn high income jobs, marry rich spouses, or die a late death. In <strong>the</strong> womb, <strong>the</strong> child<br />
develops a certain metabolism that does not change throughout a person‘s life. However, when that<br />
person starts to eat more processed foods this can lead to obesity. In countries like India and Egypt, <strong>the</strong><br />
average income per head has doubled, yet <strong>the</strong> number of children dying from malnutrition has only<br />
dropped by a quarter (Sao & Rome, 2012).<br />
Ano<strong>the</strong>r problem is <strong>the</strong> uneven distribution of food to developing countries. Two weeks after <strong>the</strong><br />
earthquake that struck Haiti, food distribution in <strong>the</strong> country remained unstable and limited. One food<br />
distributor tells of a distribution center where rice and bottles of oil were distributed, and how <strong>the</strong> line of<br />
people stretched at least half a mile. Eventually, after a long wait, <strong>the</strong> people got restless and forcefully<br />
broke into <strong>the</strong> center, despite <strong>the</strong> attempts of <strong>the</strong> police to hold <strong>the</strong>m back. According to <strong>the</strong> author, even<br />
well-established aid groups struggle to distribute food evenly. A picture in <strong>the</strong> article depicts <strong>the</strong> World<br />
<strong>Food</strong> Program putting boxes of food back into a truck after <strong>the</strong> people refuse to sign forms for <strong>the</strong> food.<br />
Ano<strong>the</strong>r example shows <strong>the</strong> United Nations peacekeepers helplessly standing by as crowds of starving<br />
Haitians fight for food. The peacekeepers had to resort to tear gas to calm <strong>the</strong> crowd. Brazilian army<br />
Colonel Fernando Soares says that ―They‘re not violent, just desperate. They just want to eat. The<br />
problem is, <strong>the</strong>re is not enough food for everyone,‖ (Robert & Fisher, 2010). The problem of uneven food<br />
distribution can be seen in <strong>the</strong> aftermath of almost every disaster, whe<strong>the</strong>r <strong>the</strong>y are man-made or natural.<br />
Agriculture is <strong>the</strong> greatest global consumer of water. A shortage of water has a major effect on<br />
food production. Water is required to maintain functioning ecosystems and environmental flow. However,<br />
<strong>the</strong> future water supply of <strong>the</strong> world will be strongly influenced by climate change, especially since<br />
evaporation occurs more quickly in a warmer climate than in a colder one. Ano<strong>the</strong>r factor to come into<br />
play is higher precipitation in some regions of <strong>the</strong> world because when this happens, <strong>the</strong> excess water<br />
causes flooding and run-offs. The rapid use of groundwater has also been a recent topic of discussion. The<br />
world has been using its ground water at a rate far higher than <strong>the</strong> replenishment rate, which could lead to<br />
droughts in many parts of <strong>the</strong> world. Water dynamics is more difficult to manipulate than carbon dioxide<br />
dynamics because each region of <strong>the</strong> world has a different water system. Until <strong>the</strong> second half of <strong>the</strong><br />
century, water supply was more affected by competition from o<strong>the</strong>r regions than climate change.<br />
As populations grow and urbanization increases, more land is needed to build cities. Additionally,<br />
materials such as wood and fiber are more in demand. As forest lands keep on disappearing, any more<br />
encroachment of agriculture would result in a major threat to biodiversity. Limiting deforestation is a key<br />
in reducing greenhouse gas emissions.<br />
Though Europe and Asia have no room for more agriculture, sub-Africa and South America<br />
certainly have plenty of grounds for agriculture. This, however, comes at a cost. The deforestation of<br />
rainforests and such for <strong>the</strong> use of farm land greatly changes <strong>the</strong> environment and <strong>the</strong> culture of that<br />
region. More global climate change issues include: high extreme temperatures, rises in sea levels, tropical<br />
storms, and greenhouse gases (Godfray et al., 2010).<br />
Solutions to <strong>the</strong> Problems with <strong>the</strong> Global <strong>Food</strong> System<br />
There has been much controversy lately between countries on how to fix <strong>the</strong> global food system.<br />
Many solutions have been proposed. Some of <strong>the</strong>se solutions include: Slow <strong>Food</strong>; <strong>the</strong> Blue <strong>Food</strong><br />
revolution; organizations (such as World <strong>Food</strong> Program); and genetically modified organisms, or GMOs.<br />
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Slow <strong>Food</strong> is an international organization that focuses on giving luxury foods such as cheddar<br />
cheese and sun dried tomatoes to <strong>the</strong> underprivileged. However, recently <strong>the</strong> company has been facing<br />
recent controversy. Slow <strong>Food</strong> has been accused of focusing more on its food aspect than <strong>the</strong> actual<br />
problem of public-health issues. The company has responded by trying to put politics back as its center of<br />
focus, and calls for a reform of <strong>the</strong> global industry. Slow <strong>Food</strong> and its critics both agree that <strong>the</strong> current<br />
global food system is faulty and needs to be amended. According to <strong>the</strong> U.N. <strong>Food</strong> and Agriculture<br />
Organization (FAO), in 2007, 50 million more people were hungry than in 2006. Slow <strong>Food</strong> works to<br />
attempt to rid <strong>the</strong> U.S. of <strong>the</strong> inconvenient fast food system we currently have and work towards a country<br />
containing ―good, clean, fair‖ food, hence <strong>the</strong> name ―Slow <strong>Food</strong>.‖ Although this type of food is certainly<br />
better-tasting, agribusiness has long stated that industrial farming is <strong>the</strong> only way to feed a growing nation<br />
of 7 billion (and growing). Organic farming is less convenient than industrial farming and often yields<br />
fewer crops. This would lead to forestation of many acres of land to be turned into farm land. The FAO<br />
director-general claims that food production needs to double by 2050, and that <strong>the</strong> organic way of farming<br />
is ―dangerously irresponsible.‖ Towards <strong>the</strong> end of <strong>the</strong> article, <strong>the</strong> author claims that so-called Slow<br />
<strong>Food</strong>ies are not advocating eating pure organic food, but, instead, that people should realize what is on<br />
<strong>the</strong>ir plate and how it got <strong>the</strong>re. In <strong>the</strong> end, <strong>the</strong> author says that Slow <strong>Food</strong> is out to give better food to<br />
people, not just condemning <strong>the</strong> chemical fertilizers of industrial farming (Walsh, 2008).<br />
As meat consumption keeps on rising, <strong>the</strong>re becomes less and less land to ―farm‖ livestock.<br />
Aquaculture could be <strong>the</strong> solution to this problem. Fish farming already makes up half of <strong>the</strong> global<br />
seafood production. Additionally, many scientists fear that in <strong>the</strong> coming century, with <strong>the</strong> constantly<br />
growing world population, more cities will grow. This will lead to less room for farmers to raise<br />
livestock. However, as <strong>the</strong> earth is three-fourths water, <strong>the</strong>re is plenty of room to ―farm‖ fish, so to speak.<br />
A major problem, none<strong>the</strong>less, is that with so much fish farming occurring, <strong>the</strong>re is a fear that <strong>the</strong> fish<br />
population will die out, lead to no food source for humans. Therefore, fishermen and scientists have<br />
developed a way in which to grow feed in pens, and <strong>the</strong>n slaughter <strong>the</strong>m when <strong>the</strong>y are big enough to eat.<br />
Though aquaculture will certainly be a part of <strong>the</strong> future, many people wonder whe<strong>the</strong>r this program<br />
would actually be sustainable, or even cost-effective (Simpson, 2011).<br />
<strong>Food</strong> being distributed by <strong>the</strong> World <strong>Food</strong> Program in Uganda.<br />
Extreme hunger is quite common in this Uganda. However, <strong>the</strong> World <strong>Food</strong> Program has claimed<br />
to have been reaching more people in <strong>the</strong> world than any o<strong>the</strong>r organization. According to this United<br />
Nations food-aid agency, <strong>the</strong>y had planned to feed approximately 90 million people in 73 countries in<br />
2008, most of which are on <strong>the</strong> brink of starvation. WFP, which has been ongoing for 45 years, has<br />
handled war, famine, and o<strong>the</strong>r disasters, man-made or natural. In 2007, $2.9 billion from rich-world<br />
governments was set aside for <strong>the</strong> year 2008. However, due to <strong>the</strong> constantly rising price of food, that<br />
amount because $755 million short. With new demands and rising food prices, <strong>the</strong> WFP is struggling to<br />
meet <strong>the</strong> needs of people around <strong>the</strong> world. Uganda is <strong>the</strong> country that is given <strong>the</strong> most food by WFP.<br />
Even though <strong>the</strong> land is lush and fertile, and <strong>the</strong> government is stable, most of Uganda is facing extreme<br />
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poverty. With factors such as a long-running guerrilla war and HIV/AIDS also plaguing <strong>the</strong> country,<br />
Uganda needs <strong>the</strong> WFP more than ever. With rising food prices, rations from <strong>the</strong> organization are<br />
becoming more and more difficult to attain (Blue, 2008).<br />
There is much controversy on whe<strong>the</strong>r organizations should distribute food to developing<br />
countries. On one hand, no one wants to see people starve and many nations are in desperate need of <strong>the</strong><br />
help. On <strong>the</strong> o<strong>the</strong>r hand, long-term food aid encourages <strong>the</strong> people to stay on a land that can no longer<br />
sustain <strong>the</strong>m. While <strong>the</strong> WFP is not designed to fight <strong>the</strong> deep roots of hunger, but it can help. On<br />
average, WFP feeds approximately 20 million schoolchildren each year and encourages <strong>the</strong> children to go<br />
to school. As of now, <strong>the</strong> organization is working towards a system where <strong>the</strong> world no longer needs to<br />
rely on food aid. However, <strong>the</strong> author predicts that, with <strong>the</strong> rising food prices, she predicts that programs<br />
like <strong>the</strong>se will be <strong>the</strong> first to be cut from budgets (Blue, 2008).<br />
Genetically Modified Organism (GMOs) is a delicate topic in society nowadays. On one hand,<br />
GMOs increase yields, reduce pesticides, save costs and help <strong>the</strong> environment (Kalaitzandonakes, 2006).<br />
However, on <strong>the</strong> o<strong>the</strong>r hand, GMOs are so cost inefficient that <strong>the</strong>y restrain society from advancing<br />
(Fedoroff 2011). There is more on <strong>the</strong> topic of GMOs in a later chapter.<br />
Conclusion<br />
Humans have survived on earth because of <strong>the</strong>ir ability to work toge<strong>the</strong>r for a common goal. The<br />
new goal that man must aim for is a food system, and he must work for it on a truly global scale. The<br />
current terrain of climate change, population growth, and <strong>the</strong> difference between developing and<br />
developed countries provide an array of obstacles that need to be overcome. Solutions have been<br />
proposed as seen in <strong>the</strong> previous sections, but <strong>the</strong>re is not a conclusive method of solving world hunger.<br />
Despite this, humans continue to make bounds.<br />
One example of people dealing with issues is <strong>the</strong> outbreak of melamine in dairy products.<br />
Melamine is an organic base that can cause health issues. In 2008 <strong>the</strong>re was an outbreak of melamine<br />
which contaminated dairy products in China. To eliminate <strong>the</strong> melamine, <strong>the</strong> whole system of dealing<br />
with milk and milk products had to be restructured (―<strong>Food</strong> safety goes global‖, 2011). This alone is a<br />
microcosm of how drastic change can cause large differences. If this can be extended, major change will<br />
happen.<br />
A cartogram using 2003 data that represents<br />
<strong>the</strong> distribution of food consumption<br />
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It is a sad fact that <strong>the</strong> food system currently in place across <strong>the</strong> globe is a failure. People across<br />
<strong>the</strong> globe, especially in developing countries, simply do not have <strong>the</strong> food security <strong>the</strong>y need. This itself is<br />
enough for someone in a developed country to feel guilty for <strong>the</strong>ir indulgence. Many kids in America<br />
have heard <strong>the</strong>ir parents utter <strong>the</strong> phrase, ―There are starving kids who would be happy to get this much<br />
food.‖ But, in reality, this is no laughing matter. Man has come so far in developing agriculture and<br />
working to feed <strong>the</strong>mselves and o<strong>the</strong>rs. Now is <strong>the</strong> time to make <strong>the</strong> final push to spread this to all<br />
peoples. A policy of self-reliance has worked in some areas, but it does not cover <strong>the</strong> entire planet. The<br />
need of food is a global problem so thus it needs a global solution, and that solution is a well-organized<br />
international food system.<br />
Bibiography<br />
A primer on community food systems: Linking food, nutrition and agriculture. (2002).<br />
Department of Horticulture, Cornell University, Ithaca, NY. Retrieved from<br />
http://www.discoverfoodsys.cornell.edu/primer.html<br />
Blue, L. (June, 18, 2008). World food program: on <strong>the</strong> front lines of hunger [Electronic<br />
Version] TIME Magazine. Retrieved on March 22, 2012, from http://www.time.com/<br />
Coren, M. (2011, October 19). A global plan for sustainable agriculture. Scientific<br />
American. http://www.scientificamerican.com/article.cfm?id=a-global-plan-for- sustainableagric-2011-10<br />
Dooley, D. (2011). Sustainable food systems: The global picture. California Agriculture, 25(01), 2.<br />
Retrieved from http://go.galegroup.com/ps/i.do?id=GALE|A253952907&v=2.1&u=m<br />
lin_c_worpoly&itr&p=AONE&sw=w<br />
Fedoroff, N. (August 18, 2011) Engineering food for all [Electronic Version] New York Times.<br />
Retrieved April 3, 2012 from http://www.nytimes.com/2011/08/19/opinion/geneticallyengineered-food-for-all.html?_r=1&ref=geneticallymodifiedfood<br />
<strong>Food</strong> safety goes global. (2011). Dairy Industries International, 76(2), 21-22. Retrieved from<br />
http://search.proquest.com/docview/852917937<br />
Foresight. The Future of <strong>Food</strong> and Farming. (2011). Retrieved March 22, 2012, from<br />
http://www.bis.gov.uk/<br />
Globalization Exposes <strong>Food</strong> Supply to Unsanitary Practices, Scientists Say. (2011). Retrieved April 8,<br />
2012, from http://www.sciencedaily.com/releases/2011/05/ 110523121316.htm<br />
Godfray, H. C. J. (et. al) (2010). The future of <strong>the</strong> global food system. Philosophical<br />
Transactions of <strong>the</strong> Royal Society of London. Series B, Biological Sciences, 365(1554), 2769-<br />
2777. doi:10.1098/rstb.2010.0180<br />
HDI Indicator Selector. (2011). Retrieved April 8, 2012, from http://hdrstats.undp.org/en/<br />
indicators/default.html<br />
Kalaitzandonakes, N. (2006) Cartagena protocol: a new trade barrier, Regulation Magazine<br />
(Electronic Version). Retrieved on April 3, 2012 at<br />
http://www.cato.org/pubs/regulation/regv29n2/v29n1-4.pdf<br />
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Lesson three: Think globally, eat locally. (2002). Department of Agriculture, Cornell University, Ithaca,<br />
NY. Retrieved from http://www.discoverfoodsys.cornell.edu/pdfs/S13.pdf<br />
Linden, E. (2000, April 26). Condition critical. Time Magazine, Retrieved from<br />
http://www.time.com/time/magazine/article/0,9171,996743,00.html<br />
Mintzberg, H. (2006). Developing Leaders? Developing Countries? Development in<br />
Practice, 16, 4-14.<br />
Nicholson, S. (2011). Understanding and governing <strong>the</strong> global food system. Book <strong>Review</strong><br />
Essay, 120. Retrieved from http://www.mitpressjournals.org/doi/abs/ 10.1162/GLEP _a_00058<br />
Pinstrup-Andersen, P. (2008). Business as usual not an option for rescuing world food<br />
system, says Cornell's Pinstrup-Andersen. Chronicle Online, Retrieved from<br />
http://www.news.cornell.edu/stories/March08/Pinstrup.perspective.html<br />
Sao, P. & Rome, P. (February 18, 2012) Poverty and food: <strong>the</strong> nutrition puzzle [Electronic<br />
Version], The Economist. Retrieved April 2, 2012 from http://www.economist.<br />
com/node/21547771<br />
Research Principles for Developing Country <strong>Food</strong> Value Chains [electronic version].<br />
(2011). Science, 332 (6034), 1154-1155.<br />
Robert, M. & Fisher, R. (January 27, 2010) Problems with food distribution [Electronic<br />
Version], The New York Times. Retrieved April 2, 2012 from http://<strong>the</strong>lede.blogs.<br />
nytimes.com/2010/01/27/food-distribution-problems-documented-in- /?scp=3&sq=<br />
uneven%20distribution%20of%20food%20in%20<strong>the</strong>%20world&st=cse<br />
Rosado, J., Cassís, L., Solano, L., Duarte-Vázquez, M. (2005). Nutrient addition to corn<br />
masa flour: Effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas.<br />
<strong>Food</strong> and Nutrition Bulletin, 26 (3).<br />
Simpson, S (February 2011) The blue food revolution [Electronic Version], Scientific<br />
American. Retrieved April 3, 2012 from http://mrellis.com/summer/02-Blue<strong>Food</strong>.pdf<br />
Standard Country or Area Codes for Statistical Use. (2010). Retrieved April 8, 2012,<br />
from http://unstats.un.org/unsd/methods/m49/m49.htm<br />
Tsioumani, E. (2010). Agricultural Biotechnologies in Developing Countries [electronic<br />
version]. Environmental Policy and Law 40 (4), 158-159.<br />
United Nations Development Programme (2011). Human Development Report 2011.<br />
Palgrave Macmillan.<br />
Walsh, B. (September 4, 2008). Can Slow <strong>Food</strong> feed <strong>the</strong> world? [Electronic Version]. TIME<br />
Magazine. Retrieved on March 22, 2012, from http://www.time.com/<br />
Walton, E., Allen, S. (2011). Malnutrition in developing countries [electronic version].<br />
Paediatrics and Child Health, 21 (9), 418-424.<br />
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Illustration Credits<br />
http://static.guim.co.uk/sys-images/Guardian/Pix/ pictures/2008/09/24/malawi460.jpg<br />
http://www.geois.de/wp-content/uploads/2008/02/cartogram.png<br />
http://www.flickr.com/photos/<strong>the</strong>onecampaign/5075023349/in/set-72157624565345305/<br />
http://www.flickr.com/photos/10284369@N07/4493402419/<br />
http://www.bloomberg.com/news/2010-08-12/crude-marred-gulf-of-mexico-s-dead-zone-grows -as-spill-I<br />
mpact-is-studied.ht<br />
www.time.com/time/photogallery/0,29307,1814302_1723554,00.html<br />
http://www.economist.com/node/21547771<br />
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Chapter 9<br />
Green Revolution<br />
Michael Andrews, Alexander Lee, and Sahit Mandala<br />
Introduction<br />
The Green Revolution is mostly credited to <strong>the</strong> works of plant scientist Norman E. Borlaug. His<br />
innovations in <strong>the</strong> production of food helped to eradicate hunger from many developing countries around<br />
<strong>the</strong> world. His early life as a farm boy was conducive to his works as a plant scientist. Borlaug‘s<br />
grandfa<strong>the</strong>r was essential to his success, pushing him to leave <strong>the</strong> family farm and continue in his<br />
education. A humble and modest man, Borlaug diligently pursued <strong>the</strong> issue and thanks to his work,<br />
countries such as India and Mexico were able to become self -sufficient with abundant cereal stores<br />
(Gillis, 2009)<br />
Borlaug‘s career in plant science began shortly after <strong>the</strong> Second World War in an odd fashion<br />
after he declined a lucrative job offer at DuPont chemicals in favor of an opportunity to assist Mexican<br />
farmers with food production in Mexico. The project began in <strong>the</strong> States with <strong>the</strong> support of <strong>the</strong><br />
Rockefeller foundation as well as some political help from Washington D.C. Borlaug himself began<br />
designing and testing innovative solutions in <strong>the</strong> soils of Mexico. Depleted nutrient levels, disease, and<br />
low crop yield were a constant adversity, but Borlaug persisted in every aspect of helping <strong>the</strong> Mexican<br />
people until a solution was eventually devised and crop yields became healthy again.<br />
His plant varieties came to heated debate when negative effects on <strong>the</strong> environment were<br />
observed in areas that utilized his techniques and methods of farming. It was claimed that his work<br />
brought about more issues than it did solutions to world hunger. Norman, confident in his work,<br />
responded with his own views that an increase in world population due to increased food production had<br />
brought unforeseen issues into play (―Norman Borlaug‖, 1970).<br />
Norman Borlaug with a HYV wheat variety;<br />
note <strong>the</strong> thick, stout stems and engorged wheat heads.<br />
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One of Borlaug‘s most important contributions was a dwarf wheat breed that prevented a crop<br />
destroying effect of fertilizer use. The swelling of <strong>the</strong> wheat grain head as a result of responsible<br />
fertilization caused <strong>the</strong> stalk to bend and fall, killing <strong>the</strong> plant and severely mitigating <strong>the</strong> effects of a crop<br />
producing chemical. The dwarf strain prevented this from happening with strong and compact bodies, yet<br />
full sized heads to continue <strong>the</strong> increased crop yield. He <strong>the</strong>n incorporated <strong>the</strong>se strains into o<strong>the</strong>r wheat<br />
varieties, creating an entirely new species of this essential grain that could be grown in a large variety of<br />
areas around <strong>the</strong> world (Miller, 2012).<br />
The Green Revolution in India<br />
India, perhaps <strong>the</strong> most notable of Borlaug‘s successes, suffered from a lack of grain and cereal<br />
production in <strong>the</strong> 1960s and 70s. Two year long consecutive droughts destroyed crop production in <strong>the</strong><br />
mid 1960‘s, and left India in a severe shortage of food stores and exports. The situation was improved in<br />
1980 under <strong>the</strong> Rajiv Ghandi administration and a liberalization of <strong>the</strong> government, but India continued to<br />
suffer from a lack of food stores. Because <strong>the</strong> agriculture of India relies almost entirely on <strong>the</strong> monsoon<br />
season, <strong>the</strong> slightest discrepancy from year to year was extremely detrimental to crop yield (University of<br />
Michigan, n.d.).<br />
A graph of <strong>the</strong> population and net cereal production and<br />
trade in India A graph from of 1951 <strong>the</strong> to population 2005.<br />
High yield variety crops virtually eliminated <strong>the</strong> uncertainty of grain production for India. Wheat,<br />
a previously non-important food crop, began to grow as a staple in much of <strong>the</strong> country. It continued to<br />
surpass even cereal grain in net production well into and beyond <strong>the</strong> 1970‘s when <strong>the</strong> semi dwarf hybrid<br />
wheat plants along with chemical fertilizers and irrigation were introduced to <strong>the</strong> nor<strong>the</strong>rn provinces of<br />
India (Everson, 2003). These new hybrid wheat plants were able to produce almost 50% more crop than<br />
<strong>the</strong> previous traditional crops, yet required a significantly larger amount of water to grow (Zwerdling,<br />
2009). This led to an influx of new irrigation methods and technology. Punjab profited greatly from <strong>the</strong><br />
Green Revolution technology, boosting its economy and <strong>the</strong> general health of people as <strong>the</strong> shortage of<br />
food dwindled at an increasing rate throughout <strong>the</strong> next few decades. Due to <strong>the</strong> focus on <strong>the</strong> wheat crop;<br />
however, rural poor areas continued to suffer from lack of money and growth in <strong>the</strong> agricultural sector.<br />
The 1980s were a turning point in <strong>the</strong> development of <strong>the</strong> more rural areas in India. The<br />
availability of tube wells became more widespread throughout <strong>the</strong> country, allowing small farmers to<br />
access much needed water in order to irrigate <strong>the</strong>ir fields. Prior to <strong>the</strong>se years, it is speculated that <strong>the</strong> cost<br />
95
of drilling and operating a tube well was well beyond <strong>the</strong> grasp of a small private farmer, putting <strong>the</strong>m at<br />
a severe disadvantage in <strong>the</strong> agrarian society. With <strong>the</strong> implementation of <strong>the</strong>se wells, <strong>the</strong> eastern sectors<br />
of India exploded into <strong>the</strong> market for high yield varieties of wheat and fertilizers. Because of <strong>the</strong><br />
implementation of <strong>the</strong> new revolutionary farming techniques, rural India was able to mitigate many of <strong>the</strong><br />
effects of starvation with an increased production of staple crops (Fujita, n.d.).<br />
A diagram of a simple tube well similar<br />
to those used to irrigate fields in India.<br />
Pesticides<br />
Methods of <strong>the</strong> Green Revolution<br />
Possibly <strong>the</strong> most controversial point of <strong>the</strong> green revolution were <strong>the</strong> new pesticides used on<br />
crops. Pesticides have been used for millennia; before <strong>the</strong> green revolution <strong>the</strong>y were largely used in<br />
developed areas. Improved pesticides significantly decreased <strong>the</strong> amount of lost crop due to insects and<br />
small animals, saving large quantities of food. Pesticides were often distributed to <strong>the</strong> crops through<br />
methods similar to <strong>the</strong> water distribution system in a farm.<br />
Improved Farming Methods<br />
Farming techniques have been fine tuned for centuries by millions of farmers. Methods for<br />
irrigation have improved over <strong>the</strong> centuries, hitting high points with river based empires and modern<br />
infrastructures. Modern industry often uses circular water distribution systems, allowing for <strong>the</strong> efficient<br />
distribution of water to crops. O<strong>the</strong>r than water distribution, efficient layouts for farms have been<br />
important along with fertilizer and tilled soil.<br />
An aerial photograph of crop fields in Kansas<br />
with rotating water systems.<br />
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Different crops use different resources in <strong>the</strong> soil. Growing one crop on a single plot of land over<br />
years will result in soil decay and <strong>the</strong> eventual decline in farm productivity. In order to rejuvenate <strong>the</strong> soil<br />
in a field, farmers will rotate crops by switching what crop grows in which field every season. This keeps<br />
<strong>the</strong> soil well-kept and more able to sustain <strong>the</strong> crop load. This practice was well spread throughout<br />
developed and undeveloped areas at <strong>the</strong> start of <strong>the</strong> green revolution. The green revolution encouraged<br />
subsistence farmers to use fertilizers instead of this traditional rotation method, allowing for greater yields<br />
in crop assuming sufficient fertilization (Tilma, 1998). This method is still used in modern times with<br />
industrial farms.<br />
High Yield Crops<br />
The scientists of <strong>the</strong> Green Revolution were focused on creating <strong>the</strong> optimal conditions for low<br />
resource farming. Concerns included water, fertilizer, seed, and sunlight availability along with<br />
maintenance and weeding necessities. Studies were made as to <strong>the</strong> optimal crop to grow- factoring in each<br />
of <strong>the</strong> said limitations. High Yielding Crops are efficient plants to farm, having a high output to input<br />
ratio. Combined with genetic engineering, High Yielding Crops significantly improved <strong>the</strong> amount of<br />
grain produced on each acre of land (Evenson & Gollin, 2003). Wheat and rice varieties were found to be<br />
very efficient for farming, allowing for large gains when supplied with a sufficient amount of fertilizer,<br />
water, and sunlight. Though wheat and rice are efficient, different crops were engineered for different<br />
regions where <strong>the</strong> environment was unfit for <strong>the</strong>ir production.<br />
Genetic Engineering<br />
An important point of <strong>the</strong> Green Revolution was <strong>the</strong> modification and spread of high yielding crops<br />
such as wheat and rice. Genetic modification, specifically <strong>the</strong> process of selective breeding, allowed<br />
farmers to engineer crops with more desirable traits such as more nutritious fruit or thicker stems.<br />
Spearheaded by scientists such as Norma Borlaug, <strong>the</strong> modification and customization of crops combined<br />
with developed agricultural techniques lead to a significant increase in <strong>the</strong> productivity of farmland,<br />
allowing for a higher population density in both developed and developing areas (Khush, 1999).<br />
Similar to how Mendel engineered peas through breeding to express different traits and qualities,<br />
engineers of <strong>the</strong> Green Revolution used pollination and selective breeding to bring forth desirable traits.<br />
For corn, dwarfism, thicker stems, and energy expensive grains were breed into plants to allow for<br />
maximum crop production. Thicker stems kept corn stalks from failing structurally, short height allowed<br />
for less energy consumption, and focusing more energy on pods gave more energy for human<br />
consumption (Robbins, 2007).<br />
For o<strong>the</strong>r plants, such as rice, similar methods were employed. Samples with <strong>the</strong> desired qualities<br />
were bred toge<strong>the</strong>r to produce more profitable crops. These high yield crops were a significant part of <strong>the</strong><br />
improved food availability during <strong>the</strong> 1960s; <strong>the</strong>y optimized energy consumption for <strong>the</strong> farm as a whole.<br />
Pesticides<br />
Environmental Impacts<br />
Pesticides are chemicals that are used to kill or control pests. A fundamental contributor to farm<br />
efficiency in <strong>the</strong> Green Revolution, pesticides killed any plants, insects, animals, or fungi that reduced <strong>the</strong><br />
yield of a certain crop (Rodriguez, 2010).<br />
97
An example of pest invasion.<br />
Although intended to improve food quality and quantity, pesticides have had a variety of<br />
environmental impacts. Although not by design, 95% of all pesticides move to unintended destinations,<br />
killing species unrelated to farming (Sustaining <strong>the</strong> earth, 2004). Pesticides reduce biodiversity by killing<br />
a large number of soil-borne organisms as well as miscellaneous plants and animals. During <strong>the</strong> Green<br />
Revolution, pesticides were spread throughout developing countries. This widespread use of poisonous<br />
chemicals severely impacted <strong>the</strong> local environment around farms, affecting plant and animal life and<br />
bringing multiple species closer to extinction.<br />
Fertilizer Production and Soil Depletion<br />
A fertilizer is a substance that is added to soil to provide nutrients for crops. These nutrients were<br />
often used to replace nutrients used up by previous crops, often due to <strong>the</strong> over farming of farmland. A<br />
main part of fertilizer is fixed nitrogen (usually in <strong>the</strong> form of ammonia.) In <strong>the</strong> natural nitrogen cycle,<br />
bacteria fix <strong>the</strong> nitrogen that is used by plants.. The industrial fertilization process fixes unnatural<br />
amounts of nitrogen from <strong>the</strong> atmosphere into soil, allowing for more crops to be grown using rich soil.<br />
Fixing large quantities of nitrogen from <strong>the</strong> atmosphere has had a number of less predictable<br />
environmental effects, including low oxygen levels in water, heavy metal and radioactive element<br />
accumulation, and an increase in <strong>the</strong> quantity of greenhouse gasses in <strong>the</strong> atmosphere (Bodelier, 2000).<br />
Fertilizers also can cause chemical burns on nearby animals and plants.<br />
Chemical symbol for urea, a less potentially harmful<br />
form of ammonia produced by animals<br />
Political Involvement<br />
The Green Revolution was riddled with political and socioeconomic strife due to various<br />
unforeseen effects of <strong>the</strong> new agricultural production. The most brought up and extremely detrimental<br />
effect was <strong>the</strong> destruction of much of <strong>the</strong> supplemental diet of poor peasants and farmers. The promoted<br />
use of pesticides destroyed weedy vegetables present throughout <strong>the</strong> fields, in turn destroying <strong>the</strong> main<br />
98
source of Vitamin A for <strong>the</strong> poor population. In rice paddies in <strong>the</strong> more tropical areas of Asia, small fish<br />
that lived in <strong>the</strong> marshy waters were killed by <strong>the</strong> chemical pesticides, creating a protein deficiency in<br />
local farmers‘ diets. These disadvantages to <strong>the</strong> technologically advanced farming techniques caused<br />
dissent in some areas of <strong>the</strong> world because of impact <strong>the</strong>y created.<br />
The Green Revolution was also very much a play by <strong>the</strong> United States to gain favor and power in<br />
areas of <strong>the</strong> world <strong>the</strong>y had lost footholds in. The government of <strong>the</strong> US was challenged by <strong>the</strong><br />
communist regime in China, and placed under even more pressure following <strong>the</strong>ir failure to secure a<br />
decisive military victory in <strong>the</strong> Korean War. They decided to attempt to counteract this growing loss of<br />
control by helping India feed its population, which was growing rapidly despite a severe shortage of food.<br />
The entirety of <strong>the</strong> US goal was to set in motion an effort that would place <strong>the</strong>m in an alliance with one of<br />
<strong>the</strong> fastest growing and potentially influential nations in <strong>the</strong> world by helping <strong>the</strong>m to eradicate a<br />
persistent problem (Reiff, 2011).<br />
The main ideology behind <strong>the</strong> United States‘ push into <strong>the</strong> developing world was <strong>the</strong> phrase<br />
―where hunger goes, communism follows‖. The administrations of Truman, Kennedy, Eisenhower, and<br />
Johnson all became heavily invested in <strong>the</strong> fight against poverty in <strong>the</strong> sou<strong>the</strong>ast regions of Asia.<br />
Widespread use of new pesticides, fertilizers, and high yield crops became <strong>the</strong> standard response, and<br />
funds from philanthropist sources as well as government tasked teams were thrown at this ever growing<br />
problem. India‘s problems were nearly resolved only a few decades after <strong>the</strong> onset of this program,<br />
indicating a major success by <strong>the</strong> United States in accomplishing <strong>the</strong>ir goal (Reiff, 2011).<br />
<strong>Food</strong> Quantities<br />
The underlying product of <strong>the</strong> Green Revolution was <strong>the</strong> increase in crop yields worldwide. With<br />
heightened efficiency and productivity, farms were able to better meet <strong>the</strong> demand of locals, curtailing<br />
previous deficits which plagued <strong>the</strong> respective regions. Mexico, India, Malaysia, and o<strong>the</strong>r developing<br />
countries increased <strong>the</strong>ir output through <strong>the</strong> Green Revolution in crop such as maize and wheat, and world<br />
production increased overall. Even in <strong>the</strong> post-Revolution decades, <strong>the</strong> techniques and innovations of <strong>the</strong><br />
Green Revolution were spread naturally throughout Asia and South America, resulting in increasing<br />
global output well into <strong>the</strong> 21 st century.<br />
Wheat yields in developing countries from 1950 to 2004.<br />
Yield values are given in kilograms per hectare of land.<br />
Data for <strong>the</strong> plot was compiled from FAO database.<br />
99
Statistically, throughout <strong>the</strong> Green Revolution from 1950 to 1992, <strong>the</strong> amount of grain grown per<br />
billions of acres rose by more than 150%, reflecting <strong>the</strong> heightened efficiency of modernized farms.<br />
Overall, global yields increased from 682 million tons of grain per 1.70 billion acres to 1.9 billion tons of<br />
grain per 1.73 billion acres.<br />
Considering India as a case study, rust disease, sparse crops, and irregular methods of harvest in<br />
India led to low grain yields, at around 800 pounds per acre, in 1963. However, within 5 years, more<br />
robust crops allowed for wheat which densely grew and resisted rust, increasing yields to 6000 pounds<br />
per acre. In Latin America, <strong>the</strong>re were 16 million peasant production units as of late 1980s, occupying<br />
close to 60.5 million hectares. Two thirds of <strong>the</strong> Latin American rural population was <strong>the</strong> 75 million<br />
peasants. Each farm had an average of 1.8 hectares of cultivated space. From <strong>the</strong>se small units came 55<br />
percent of <strong>the</strong> maize, 77 percent of <strong>the</strong> beans, and 61 percent of <strong>the</strong> potatoes.<br />
Population<br />
One of <strong>the</strong> ultimate goals for <strong>the</strong> Green Revolution was to meet <strong>the</strong> demand of a growing<br />
population. Developing nations lacked <strong>the</strong> resources to maintain <strong>the</strong> local populace, commonly resulting<br />
in famine and hunger. Also, without a consistent economic system, many people remained in poverty. In<br />
<strong>the</strong>ory, developing agriculture in <strong>the</strong> regions would provide a source of food and bolster <strong>the</strong> wavering<br />
economy. The result was a self-sustaining solution to famine and poverty, which was beneficial to<br />
individual living conditions.<br />
Plot of global population growth from 1950 to 2010. Data<br />
reflects <strong>the</strong> consistent growth which population sustained<br />
over and beyond <strong>the</strong> Green Revolution. Compiled from<br />
US Census International Database.<br />
100
Plot of world grain production per capita.<br />
Data is plotted by kilograms of wheat per person.<br />
The crop yields were able to better meet increasing global demands. In fact, in <strong>the</strong> late and post<br />
Revolution period, grain production exceeded general population demands (Hughes, 2000). From <strong>the</strong><br />
above figures, population growth is seen to have increased from <strong>the</strong> early 1950s to early 1960s, when <strong>the</strong><br />
Green Revolution was beginning to take hold. <strong>Food</strong> production per capita increased by approximately 75<br />
kg per person by late Revolution, which highlighted <strong>the</strong> surprising differential between population growth<br />
and crop yields. After <strong>the</strong> Green Revolution, growth waned due to an increasing population, and it<br />
remained at around 325 kg per person by <strong>the</strong> 1990s. The nutritional value of <strong>the</strong> Green Revolution was<br />
also important. The increase in grain production grew into <strong>the</strong> global diet, and contributed to 50 percent<br />
of all calories consumed by <strong>the</strong> late 20 st century (“The Quiet Revolution of <strong>the</strong> Sixties”, 2006).<br />
Although <strong>the</strong> initial goal for <strong>the</strong> Green Revolution was to sustain <strong>the</strong> population, <strong>the</strong>re were many<br />
detrimental effects on population dynamics. Overpopulation, for example, remained a underlying issue. In<br />
<strong>the</strong> post-Revolution years, with agricultural growth slowing down, per capita production began to<br />
decrease as population growth continued consistently, as seen in <strong>the</strong> graph above. The growth of <strong>the</strong><br />
global population has only within <strong>the</strong> last decade begun to taper off. Some considered <strong>the</strong> need for a<br />
second Green Revolution to meet <strong>the</strong> demands of a population which grew by 85 million people per year<br />
by early 21 st century (“The Quiet Revolution of <strong>the</strong> Sixties”, 2006). Many consider <strong>the</strong> modern situation<br />
to be <strong>the</strong> result of unsustainable growth and dependence on increasing crop yields.<br />
Development Issues<br />
Although <strong>the</strong> Green Revolution did have a relatively positive effect on <strong>the</strong> general population,<br />
specific aspects of <strong>the</strong> movement are shown to have been more detrimental. Economically, although many<br />
farmers benefited from <strong>the</strong> modernization which was fueled through US funds and innovation, <strong>the</strong> long<br />
101
term costs of <strong>the</strong>se modern techniques resulted in mainly rich farmers benefiting. The costs of patented<br />
plant varieties and dependence of fertilizer would hurt <strong>the</strong> poor and put many into debt (Miller, 2012).<br />
Pesticides and fertilizers were expensive investments for farmers. Also, farmers who followed fertilizeroriented<br />
techniques drained <strong>the</strong> soil of natural fertility, resulting in <strong>the</strong> increasing amounts of fertilizer<br />
used over time. A similar trend was seen with pesticides, which resulted in resistant pests which required<br />
o<strong>the</strong>r pesticides in order to be eradicated. Over time, <strong>the</strong> costs would build up for <strong>the</strong>se products. Fur<strong>the</strong>r,<br />
rich farmers could afford tractors and o<strong>the</strong>r technologies which allowed <strong>the</strong>m to greatly increase<br />
productivity on <strong>the</strong>ir larger plots of land, resulting in a more industrialized system of farming. (“The<br />
Quiet Revolution of <strong>the</strong> Sixties”, 2006)<br />
Also, despite <strong>the</strong> efforts to bring crops to famine-stricken areas of poverty, many people still<br />
suffered from hunger. As a movement, <strong>the</strong> Green Revolution was not a charitable solution as much as a<br />
profitable investment. The fact remained that those who could not afford <strong>the</strong> new crops, even despite<br />
some cost reductions, starved. Also, <strong>the</strong> costs commonly increased over time due to <strong>the</strong> expensive nature<br />
of maintaining pesticide and fertilizer techniques. Also, poor peasants who depended on special weeds as<br />
a primary source of vitamin A suffered when <strong>the</strong>se weeds were extinguished (Reiff, 2011). As a result,<br />
even though <strong>the</strong> grain production yields surpassed population counts, <strong>the</strong> actual food consumption among<br />
lower class families was relatively low. For example, analysis of hunger shows that from 1970 to 1990,<br />
excluding China from <strong>the</strong> calculations, <strong>the</strong>re was a 11 percent increase in poverty. (“The Quiet<br />
Revolution of <strong>the</strong> Sixties”, 2006)<br />
The Green Revolution also led to <strong>the</strong> degradation of society and living conditions. The<br />
introduction of new technologies and chemicals ultimately led to heavy pollution, such as pesticides<br />
found in <strong>the</strong> water supply or <strong>the</strong> fumes of tractors and o<strong>the</strong>r machinery. The development of irrigation<br />
systems contributed to <strong>the</strong> spread of malaria due to an increasing number of stagnant water sources as<br />
mosquito breeding grounds. Also, <strong>the</strong> modernized techniques depleted groundwater sources and degraded<br />
<strong>the</strong> land, resulting in looming problerms for many villages (“The Quiet Revolution of <strong>the</strong> Sixties”, 2006).<br />
In meeting <strong>the</strong> demand of crops, new irrigation systems were continuously being built. Approximately 70<br />
percent of fresh water was used for irrigation purposes. However, growing fears arise due to <strong>the</strong> kinds of<br />
water sources which were tapped. In south Asia, for example, many of <strong>the</strong> ground water sources used<br />
have tested positive for arsenic concentrations (University of Michigan, n.d.). These water sources are<br />
still used as irrigation sources as well as drinking water wells.<br />
Pesticides and Health<br />
Pesticides provided a powerful solution to pests which devastated crops in Asia. Pesticides,<br />
alongside fertilizers, have far reaching implications on ecological destruction. However, as a potent<br />
chemical, usage of pesticides has had a negative effect on humans as well. Due to <strong>the</strong>ir streamlined,<br />
common usage, diseases due to pesticides have been a major health hazard of <strong>the</strong> Green Revolution, and<br />
<strong>the</strong>ir effects have been documented over <strong>the</strong> years.<br />
A large portion of exposure comes from <strong>the</strong> application of <strong>the</strong> chemicals onto <strong>the</strong> land. Farmers<br />
who must apply <strong>the</strong> chemical and fur<strong>the</strong>r cultivate <strong>the</strong> chemical-ridden fields receive long term exposure.<br />
Also, many farming areas are subject to poor regulation and safety. Protective equipment is rarely<br />
available, let alone used, by farmers. In India, for example, people have used <strong>the</strong> containers which would<br />
hold pesticides as kitchen storage tools. Overuse due to misunderstanding of guidelines also has caused<br />
considerable poisoning of water supplies (Pepper, 2008).<br />
102
Recent studies also highlight <strong>the</strong> health effects of pesticides. In one study, in a group of 210<br />
Indian farmer who used pesticides, 70 had signs of DNA damage. DNA damage is a key culprit in<br />
diseases such as cancer. Also, <strong>the</strong> National Institute of Environmental Health Sciences has also attributed<br />
neurological problems such as headaches and tremors in farmers to pesticide (Pepper, 2008).<br />
One major study by <strong>the</strong> WWF-UK describes <strong>the</strong> effects of pesticides as endocrine disruptors. As<br />
endocrine disrupting chemicals (EDCs), pesticides can act as artificial hormones in <strong>the</strong> human body,<br />
altering <strong>the</strong> cellular development within <strong>the</strong> body. The effects of <strong>the</strong> pesticide vary from type to type, but<br />
<strong>the</strong> effects are greater if exposure occurs in children and in babies in <strong>the</strong> womb, as <strong>the</strong> pesticide interferes<br />
with development. Also of concern, persistent pesticides have tendency to remain in an organism over<br />
time due to <strong>the</strong>ir lipophilic properties and resistance to metabolism. As a result, some pesticides have <strong>the</strong><br />
ability to build up a <strong>the</strong> higher end of <strong>the</strong> food chain, and make <strong>the</strong>ir way into environmental and human<br />
diets. The danger of <strong>the</strong>se persistent pesticides demanded regulation in 2001 by <strong>the</strong> UN environmental<br />
program (Lyons, 1999).<br />
As EDC, pesticides can have a variety of effects. Some pesticides emulate <strong>the</strong> effects of estrogen<br />
and testosterone in <strong>the</strong> human body, and while also disrupting <strong>the</strong> syn<strong>the</strong>sis and decomposition of <strong>the</strong>se<br />
natural hormones in <strong>the</strong> body. Sex hormone disruptors can cause <strong>the</strong> reproductive system to be deformed<br />
or cause irregularity in reproductive processes. Amitrole and dithiocarbamates pesticides have been<br />
linked to thyroid disruption, which affects <strong>the</strong> intelligence and growth. Organophosphates and carbamate<br />
insecticides can interrupt enzymes activity, which is tied to <strong>the</strong> blockage of nerve impulses. Fur<strong>the</strong>r,<br />
pesticides can alter natural hormone syn<strong>the</strong>sis, causing many o<strong>the</strong>r hormone related problems to occur<br />
(Lyons, 1999).<br />
Understanding of pesticide related diseases has arisen in <strong>the</strong> past few years. Mental diseases in<br />
children such as ADHD and autism have been tied to pesticide exposure. Exposed children may develop<br />
brain disorders should exposure occur prior to key development stages for <strong>the</strong> brain. Also, a special type<br />
of cancer, known as acute lymphoblastic leukemia, was tied to pesticide exposure beyond <strong>the</strong> farms.<br />
(Jackson-Michel, 2010)<br />
Bibliography<br />
Bodelier, P. L. E. (2000, January 27). Stimulation by ammonium-based fertilizers of methane oxidation in<br />
soild around rice roots. Retrieved from<br />
http://www.nature.com/nature/journal/v403/n6768/abs/403421a0.html<br />
Everson, R. E. (2003). Assessing <strong>the</strong> impact of <strong>the</strong> Green Revolution, 1960 to 2000. Science, 300,<br />
758-762.<br />
Fujita, K. (n.d.). Green Revolution in India and Its Significance in Economic Development:<br />
Implications for Sub-Saharan Africa. Retrieved April 10, 2012, from<br />
http://policydialogue.org/files/events/Fujita_green_rev_in_india.pdf<br />
Gillis, J. (2009). Norman Borlaug, plant scientist who fought famine, dies at 95. Retrieved from<br />
http://www.nytimes.com/2009/09/14/business/energy-environment/14borlaug.html?<br />
pagewanted=all<br />
Khush, G. S. (1999). Green revolution: preparing for <strong>the</strong> 21st century. Genome, 42(4), 646-655. Retrieved<br />
from http://www.nrcresearchpress.com/doi/abs/10.1139/g99-044<br />
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The Green Revolution: Penn States Hazleton Students Investigate <strong>the</strong> Quiet Revolution of <strong>the</strong> Sixties.<br />
(2006) Retrieved from: http://www2.hn.psu.edu/faculty/jmanis/eng15/sp2006/<br />
greenrevolution_sp2006.htm<br />
Jackson-Michel, S. (2010). The effects of herbicides and pesticides on humans. Retrieved from<br />
http://www.livestrong.com/article/246750-<strong>the</strong>-effects-of-herbicides-pesticides-onhumans/<br />
Lyons, G. (1999). Endocrine disrupting pesticides. Retrieved from<br />
http://www.pan- uk.org/pestnews/Actives/endocrin.htm<br />
Miller, H. (2012). The fa<strong>the</strong>r of <strong>the</strong> green revolution. Retrieved from http://www.hoover.org/publications/<br />
defining-ideas/article/108641<br />
Norman Borlaug: Biography. (1970). Retrieved April 10, 2012, from http://www.nobelprize.org/nobel_<br />
prizes/peace/laureates/1970/borlaug-bio.html#<br />
Pepper, D. (2008). The Toxic Consequences of <strong>the</strong> Green Revolution. Retrieved from<br />
http://www.usnews.com/news/world/articles/2008/07/07/<strong>the</strong>-toxic-consequences-of-<strong>the</strong>- greenrevolution<br />
Reiff, D. (2011). Where <strong>the</strong> hunger goes: on <strong>the</strong> green revolution. Retrieved from<br />
http://www.<strong>the</strong>nation.com/article/158676/where-hunger-goes-green-revolution<br />
Robbins, Paul (2007). "Green Revolution" in Encyclopedia of environment and society (1-4129-2761-7,<br />
978-1-4129-2761-1).<br />
Rodriguez, G. (2010, September 21). Fao corporate document repository. Retrieved from<br />
http://www.fao.org/docrep/w2598e/w2598e07.htm<br />
Sustaining <strong>the</strong> earth. (2004) 6 ed., pp. 211-216. Pacific Grove, California: Thompson Learning.<br />
Tilman, D. (1998). The greening of <strong>the</strong> green revolution. Nature, 396(6708), 211-212<br />
University of Michigan. n.d.. The Effects of <strong>the</strong> Green Revolution. Retrieved from<br />
http://sitemaker.umich.edu/section7group1/<strong>the</strong>_green_revolution<br />
Zwerdling, D. (2009). ‘Green Revolution’ trapping India’s farmers in debt. Retrieved April 10, 2012,<br />
from http://www.npr.org/templates/story/story.php?storyId=102944731<br />
Illustration Credits<br />
http://www.senate.iowa.gov/democrats/wp-content/uploads/2012/01/ norman_borlaug.jpg<br />
http://commons.wikimedia.org/wiki/File:World_population_history.svg<br />
http://srufaculty.sru.edu/james.hughes/100/100-3/d-3-4.htm<br />
http://en.wikipedia.org/wiki/File:Wheat_yields_in_developing_countries_1951-2004.png.<br />
http://www.insectpest.net/images/dreamstime_916367.jpg<br />
http://earthobservatory.nasa.gov/IOTD/view.php?id=5772<br />
http://0.tqn.com/d/chemistry/1/0/x/E/1/Urea.jpg<br />
http://upload.wikimedia.org/wikipedia/en/6/6f/Rizwan_tubewell.jpeg<br />
104
Chapter 10<br />
<strong>Food</strong> Preservation<br />
Adam Carrier, Ka<strong>the</strong>rine McDonough, and Tony Trakadas<br />
Introduction<br />
Preservation can be defined as, <strong>the</strong> act of maintaining something in its original or existing state<br />
(―Preserve‖, 2012). According to this definition, preservation is not limited to food, but ra<strong>the</strong>r any<br />
material that is degradable. Books, artifacts, environments, relationships, and even human bodies can be<br />
preserved in some way. In particular, <strong>the</strong> methods of food preservation have progressed even more in <strong>the</strong><br />
past decade as to allow humans to store foodstuffs more easily and for longer periods of time. Genetic<br />
modifications of <strong>the</strong> most resilient and fruitful plants have made modern plants more suitable for long<br />
distance travel so <strong>the</strong> entire world can enjoy <strong>the</strong> produce. The history of preservation has no definitive<br />
starting point, but human embalming, or preservation, can date back to <strong>the</strong> early Egyptians.<br />
History<br />
Spices have been used in preservation in <strong>the</strong> past for <strong>the</strong> embalming of humans. Egyptians used a<br />
variety of organic materials ranging from beeswax to exotic resins that preserved <strong>the</strong> dead so that <strong>the</strong>ir<br />
body would be suitable for <strong>the</strong> afterlife (Graham, 2001). The ancient Egyptians were experts in <strong>the</strong> art of<br />
human embalming especially in around 1000 B.C.<br />
One popular spice used by <strong>the</strong> Egyptians was cinnamon. Recent discoveries in <strong>the</strong> field of spice<br />
have revealed that cinnamon can be used as more than just a food flavoring. The additive form of<br />
cinnamon has shown to affect blood sugar in a positive way and in turn could be used to combat diabetes<br />
and even obesity. Janelle Glick, a Lancaster General Hospital registered dietitian, says that cinnamon<br />
may not work for all people who desire to lose weight, but it does help to maintain a reasonable blood<br />
sugar level (Jurgelski, 2010).<br />
There are many different methods of preserving food, but perhaps <strong>the</strong> most well-known method is<br />
canning. The origins of canning foods date back to France in <strong>the</strong> 18th century when Napoleon Bonaparte<br />
offered <strong>the</strong> challenge for a man to develop a method of food preservation so his armies would not starve<br />
on long journeys. The work of Nicholas Appert culminated fifteen years of work into <strong>the</strong> invention of <strong>the</strong><br />
canning process. <strong>Food</strong> would be placed into a can, would be heated to a certain temperature, and <strong>the</strong>n<br />
would be sealed without any air within <strong>the</strong> can. This would allow food to be stored for long periods of<br />
time, while still being easily transportable.<br />
The process of embalming used many exotic spices and<br />
preserved <strong>the</strong> bodies of <strong>the</strong> dead for hundreds of years.<br />
105
Causes of Spoilage<br />
For millennia, humans have been attempting to protect food from spoilage, or deterioration. The<br />
goal of food preservation is to slow down <strong>the</strong> process of spoilage, allowing food to remain edible for<br />
longer periods of time. Up until <strong>the</strong> modern age, how <strong>the</strong> food became spoiled was unknown, and <strong>the</strong><br />
ways of preventing it were discovered by chance. Now <strong>the</strong> factors that cause <strong>the</strong> degradation of food have<br />
been identified, which has allowed <strong>the</strong> development of modern food preservation techniques. <strong>Food</strong>s can<br />
be spoiled by a myriad of factors including, harmful organisms, enzyme activities, and o<strong>the</strong>r chemical<br />
reactions.<br />
Bacteria are <strong>the</strong> simplest of organisms comprising a single cell and a few organelles. Despite <strong>the</strong>ir<br />
simplicity, bacteria can be incredibly detrimental to food. Under optimal conditions bacteria reproduce at<br />
astounding rates, a single cell can produce billions with an hour. Bacteria growth is regulated by several<br />
key factors including temperature, ph levels, nutrient availability, moisture, and oxygen levels (―<strong>Food</strong><br />
Preservation‖, 2012). Typically, if food is left unpreserved, <strong>the</strong>n it has all <strong>the</strong> right qualities to promote<br />
bacterial growth. Bacteria are not <strong>the</strong> only organisms that are harmful to food. Certain fungi, such as<br />
molds, and plants thrive under similar conditions to bacteria, and break down food to obtain energy.<br />
Animals such as insects and rodents often feed on unprotected food and nonfood items such as adhesives<br />
and packaging. Along with consuming foodstuffs, insects can cause contamination as vectors for<br />
microbes (Tucker, 2008).<br />
Strawberries with mold (fungi) growing on <strong>the</strong>m; fungi<br />
and bacteria are <strong>the</strong> most common causes of spoiling.<br />
These microorganisms feed on <strong>the</strong> food, breaking down key components such as proteins into<br />
waste products. In fact, <strong>the</strong>re are two ways an organism might cause <strong>the</strong> deterioration of a substance:<br />
chemically and physically. In chemical deterioration, an organism consumes <strong>the</strong> food as a source of<br />
energy or its waste products can damage <strong>the</strong> food, and in physical deterioration, an organism can affect<br />
<strong>the</strong> growth or activity of <strong>the</strong> food product. Both of <strong>the</strong>se are factors in spoilage because <strong>the</strong>y render food<br />
unsafe for consumption. (Tucker, 2008)<br />
Organisms are not <strong>the</strong> only spoiling agents; certain enzymes can cause chemical reactions<br />
resulting in spoilage. In plants and animals, enzyme activity is moderated, but this balance is disturbed<br />
upon <strong>the</strong> death of <strong>the</strong> organism. Many enzymes remain active and, while unregulated, start breaking down<br />
<strong>the</strong> cells of <strong>the</strong> foodstuff. For example, in fruits <strong>the</strong> enzymes continue <strong>the</strong> processes of ripening and<br />
cellular respiration after harvest. However, eventually <strong>the</strong>se processes lead to rotting. This uncontrolled<br />
enzyme activity is not just found in fruits; many meats contain pepsin that post-slaughter break down<br />
tissue. Enzymes can cause various problems, which are shown in <strong>the</strong> table below. In addition, <strong>the</strong>se<br />
processes can have o<strong>the</strong>r side effects; enzyme activity can increase <strong>the</strong> odds of infection from bacteria.<br />
(―<strong>Food</strong> Preservation‖, 2012).<br />
106
Common spoiling enzymes and <strong>the</strong>ir effect on various foods [based on ―<strong>Food</strong> Preservation‖, 2012].<br />
Enzyme <strong>Food</strong> Spoilage Action<br />
Ascorbic Acid Oxidase Vegetables Destroys Vitamin C<br />
Lipase Cereal Discolors<br />
Lipoxygenase Vegetables Destroys Vitamin A<br />
Peroxidase Fruits Browns<br />
Thiaminase Meats Destroys Thiamine<br />
There are also several non-enzymatic chemical reactions that cause <strong>the</strong> deterioration of foods,<br />
such as oxygen and light-induced reactions. Most food contains unsaturated fatty acids that will react<br />
when exposed to oxygen (Dalton, 2002). This reaction will start a chain of events leading to <strong>the</strong> spoilage<br />
of a food product. The effects of oxidation include <strong>the</strong> production of rancid flavors, discoloration, and <strong>the</strong><br />
destruction of vitamins. Exposure to light can also cause spoilage in foods, discoloration in vegetables<br />
and meats, and <strong>the</strong> destruction of riboflavin in dairy products (―<strong>Food</strong> Preservation‖, 2012).<br />
Preservation Methods<br />
Through <strong>the</strong> understanding of spoilage causing factors, deterioration of food can be prevented<br />
more effectively. <strong>Food</strong> vary, but all food items will be spoiled when exposed to one or more of <strong>the</strong> same<br />
factors. In order to ensure <strong>the</strong> longest shelf life possible, several of <strong>the</strong> factors that cause deterioration<br />
must be properly addressed. The most destructive processes are caused by bacteria and o<strong>the</strong>r organisms<br />
and often by preventing <strong>the</strong>ir growth, food can become sufficiently preserved. Still enzymatic and<br />
chemical reactions must be accounted for, in order to preserve <strong>the</strong> quality of <strong>the</strong> foodstuff. For example, if<br />
a particle food item is photosensitive, it must be kept away from direct sunlight. Although all food will<br />
eventually break down, <strong>the</strong> process can be slowed. The key to preservation is controlling <strong>the</strong> environment<br />
surrounding <strong>the</strong> food; this can be done by regulating moisture content, atmospheric makeup, oxygen and<br />
light exposure, and microbial growth (Blum, 2012).<br />
Preservatives are most often used in foods to prevent spoilage, as well as to exterminate bacteria.<br />
While preservatives are typically less effective than processes such as freezing, pickling, and canning,<br />
<strong>the</strong>y can effectively slow microbial growth, thus extending shelf life. There are three different ways<br />
preservatives can fight off spoilage: by inhibiting microbial growth, by slowing oxidation and o<strong>the</strong>r<br />
harmful reactions, and by blocking natural enzymatic processes. A wide range of preservatives, both<br />
natural and artificial, are used to achieve one or more of <strong>the</strong>se prevention techniques. While most only<br />
target one cause of spoilage, some, such as sulfites, target all three (Dalton, 2002).<br />
107
<strong>Food</strong> preservatives can be broken down into three basic categories: antimicrobials, antioxidants,<br />
and enzymes inhibitors. Sulphites, one type that can be placed into any of <strong>the</strong> three categories, interrupt<br />
normal functions of cells as a way to kill <strong>the</strong> organism. Propionates (antimicrobial compounds that occur<br />
naturally in certain fruits) and benzoates fight fungi. Common meat preservatives that block deadly<br />
bacteria are nitrates and nitrites. Chemical breakdown of food is often stopped with antioxidants.<br />
Preservatives in natural products are a major current search for food scientists (―The Future‖, 2002).<br />
Because bacteria are one of <strong>the</strong> largest contributors to spoilage, food is typically fortified against<br />
<strong>the</strong>m. Bacteria need specific conditions to flourish, and changing <strong>the</strong> environment around <strong>the</strong>m can inhibit<br />
<strong>the</strong>ir growth. By changing <strong>the</strong> temperature, moisture, pH levels, or oxygen, levels of a bacteria‘s<br />
environment spoilage can be stopped. For example, in <strong>the</strong> process of drying, water is removed from a<br />
foodstuff, and without any water, bacteria on <strong>the</strong> surface of <strong>the</strong> food quickly die out. This does not ensure<br />
that food will never spoil, however. All bacteria require different conditions to thrive, and just because<br />
some cannot survive below freezing temperature does not mean all bacteria don‘t. Some bacteria also can<br />
survive unfavorable circumstances, essentially hibernating until <strong>the</strong> conditions improved to levels, which<br />
allow <strong>the</strong>m to thrive. If a bacteria colony is frozen, <strong>the</strong>n when <strong>the</strong>y are thawed <strong>the</strong> cells may enter stasis<br />
and start growing again (―<strong>Food</strong> Preservation‖ n.d.).<br />
An ancient method of preservation, referred to as coning or curing, involves <strong>the</strong> use of salt and<br />
sugar to prevent microbial spoilage. These compounds can prevent or inhibit <strong>the</strong> growth of food-borne<br />
pathogens and protect against some microbial spoilage. The most common way <strong>the</strong>y fight bacteria is<br />
through dehydration. Sugar and salt induce osmosis by affecting <strong>the</strong> equilibrium in and outside of cells.<br />
Because <strong>the</strong> outside of <strong>the</strong> cell has a lower concentration of water than within, water osmoses out of <strong>the</strong><br />
cell to compensate. This loss of water leaves <strong>the</strong> moisture content of <strong>the</strong> cell diminished. This lack of<br />
water inhibits <strong>the</strong> growth of bacteria and fungi, which rely on an excess of cellular water to thrive (Parish,<br />
2006). Preservatives do not just limit bacterial growth. Antioxidants are used to stop oxygen related<br />
spoilage; it can cause foods to break down by reacting with lipids and fats. O<strong>the</strong>r preservatives prevent<br />
spoilage by targeting enzymes. Citric acids are commonly used to change <strong>the</strong> pH levels of fruit, inhibiting<br />
rotting (Dalton, 2002).<br />
The use of preservatives is not <strong>the</strong> only way foods are protected from bacteria. Microbial growth<br />
can be stopped, or slowed down, by removing <strong>the</strong> water from a given food item. This process is known as<br />
drying and has been used to preserve foods for tens of thousands of years. While salting is one way to<br />
cause dehydration, <strong>the</strong> very earliest drying technique used <strong>the</strong> heat from sun to evaporate <strong>the</strong> water in a<br />
given food item. This simple technique worked well for preserving plants, but did not work for meats.<br />
Because of this, o<strong>the</strong>r drying methods were developed, and by about 8,000 BC, smoking and salting were<br />
first used to preserve meats. These methods are still used along with more advanced techniques such as<br />
freeze drying (Zeu<strong>the</strong>n and Bogh-Sorensen, 2003).<br />
Drying is one of <strong>the</strong> most effect preservation techniques;<br />
however, <strong>the</strong> food loses valuable nutrients through <strong>the</strong> process.<br />
108
Freezing, along with drying, is used to slow down bacterial growth, as well as enzymatic<br />
processes. Not only if food able to remain fresh, but also maintains <strong>the</strong> texture and taste is <strong>the</strong> most<br />
popular method for long time food preservation and storage. Microbial growth is prohibited and internal<br />
chemical reactions are slowed during <strong>the</strong> freezing process. The lower temperature decreases <strong>the</strong> rate at<br />
which <strong>the</strong> reactions occur. Lowering <strong>the</strong> temperature also decreases <strong>the</strong> water levels necessary for<br />
microbiological deterioration. The rate at which heat should be removed from food is dependent on <strong>the</strong><br />
composition and nature of <strong>the</strong> specific food material and <strong>the</strong> temperature and surface heat transfer of <strong>the</strong><br />
cooling device. The success of <strong>the</strong> process is dependent on proper freezing. However, as <strong>the</strong> food is<br />
frozen and preserved, so are <strong>the</strong> microorganisms already in <strong>the</strong> food. The microbial deterioration will<br />
resume when <strong>the</strong> food is thawed (Tucker, 2008).<br />
The process of chilling, much like freezing, consist of storing foods at below room temperature.<br />
As opposed to freezing, chilling does not bring <strong>the</strong> temperature below freezing, and as a result, it does not<br />
deteriorate <strong>the</strong> quality of <strong>the</strong> food. Chilling decreases multiple processes that would spoil <strong>the</strong> food by<br />
decreasing <strong>the</strong> rate of motion of <strong>the</strong> molecules in <strong>the</strong> food. Decreasing <strong>the</strong> rate of motion decreases <strong>the</strong><br />
both physical and physiological processes, chemical and enzymatic reactions, and microorganism growth.<br />
Bacteria and mesophilic microorganisms, however, are capable of growing at chilled temperatures. The<br />
rate at which <strong>the</strong> foods are chilled is important. Increased rates can have both negative and positive effects<br />
on <strong>the</strong> food based on <strong>the</strong> food being chilled. The amount of fluids in pre-packaged meat can be decreased<br />
with a faster cooling rate. Peaches, however, can gain a rough texture if chilled too quickly. As <strong>the</strong><br />
temperature is chilled, <strong>the</strong> evaporation rate decreases; this allows for more profitable food when <strong>the</strong> food<br />
is sold by weight because of <strong>the</strong> extra water weight. Fruit also are able to remain hydrated longer, which<br />
prevents wilting from occurring early. The respiration and ripening rate of fruit is also decreasing with<br />
temperature, and <strong>the</strong> life cycle of <strong>the</strong> fruit is <strong>the</strong>refore being extended (Tucker, 2008).<br />
The refrigerator is most common device in<br />
homes used to chill and freeze foods.<br />
Canning is ano<strong>the</strong>r well developed and established technique of preserving foods, and most<br />
people encounter foods that have undergone this process on a regular basis. This method, known as<br />
<strong>the</strong>rmal processing, can be performed in one of two different ways. Separate sterilization sterilizes <strong>the</strong><br />
food and can separately and places <strong>the</strong> food in <strong>the</strong> can in an aseptic zone. In-container sterilization heats<br />
<strong>the</strong> unit of food placed in container until both are sterilized. To sterilize <strong>the</strong> food, time and temperature<br />
conditions must be maintained because it is under <strong>the</strong>se conditions that bacteria are killed. The cooling<br />
process is equally important in order to prevent large amounts of spoilage after processing. These steps<br />
have been improved throughout <strong>the</strong> last century when <strong>the</strong> underlying principles of food preservation were<br />
understood (Tucker, 2008).<br />
109
Organic <strong>Food</strong> Debate<br />
While <strong>the</strong> various types of preservatives used in foods can enhance <strong>the</strong> shelf life and flavor of<br />
many types of foods, <strong>the</strong>re has been a resurgence of organic foods. <strong>Food</strong>s without preservatives or<br />
additive chemicals are known as organic, or natural, foods. The controversies surrounding <strong>the</strong> uses of<br />
chemical preservative in food have led 23% of <strong>the</strong> population of <strong>the</strong> United States to consistently<br />
purchase organically grown food. The spending on natural foods and nutritional supplements by<br />
consumers across <strong>the</strong> U.S.A increased from $55.1 billion in 2001 to $68 billion in 2004 (―Organic<br />
Consumers Association‖, 2005).<br />
Organic foods use preservation techniques that humans have been using for centuries, such as<br />
salting, smoking, and drying. Organic food enthusiast argue that <strong>the</strong> chemical preservatives are harmful to<br />
<strong>the</strong> human body, but non-organic food enthusiasts say that <strong>the</strong> chemicals have no negative effects on <strong>the</strong><br />
human body. Those who favor organic foods argue that chemical preservatives are bad with <strong>the</strong>ir proof<br />
being that human bodies are taking longer and longer to decompose due to excess preservatives from<br />
food. People who accept <strong>the</strong> use of chemical preservatives in everyday foods reason that <strong>the</strong> chemicals<br />
are necessary for long distance shipping.<br />
Most of <strong>the</strong> produce consumed in industrialized countries is indigenous to o<strong>the</strong>r areas. Produce is<br />
shipped over hundreds of miles without preservatives would be vulnerable to premature spoilage and<br />
would be unacceptable for <strong>the</strong> consumer. The availability of seasonal produce in <strong>the</strong> everyday lives of<br />
Americans introduces a dependency on foreign produce. Organic foods enthusiasts say that eating organic<br />
foods decreases foreign control over <strong>the</strong> American food supply. This organic food resurgence brings up a<br />
moral question. Is it better to eliminate <strong>the</strong> availability of exotic produce to <strong>the</strong> majority of <strong>the</strong> population,<br />
or just have <strong>the</strong> minority group suffer and adapt or accept and reform (Donaldson-Briggs, 2001)?<br />
Natural Preservative Alternatives<br />
With <strong>the</strong> organic food market on <strong>the</strong> rise, more and more people desire less syn<strong>the</strong>tic chemical<br />
preservatives in food. One example of a natural preservative that may or may not be considered a spice is<br />
garlic. Researchers at Washington University recently published a paper outlining how garlic can be used<br />
as a safe and natural preservative. According to <strong>the</strong> American Society for Microbiology (2011), past<br />
studies have found proof that thiosulfates, a group of unstable and volatile sulfur-containing compounds,<br />
have antimicrobial behavior, but this new study demonstrated that organ sulfur compounds derived from<br />
garlic also possess similar antimicrobial behaviors.<br />
Limitations on Calcium Disodium EDTA on various foods.<br />
<strong>Food</strong> Limitation (parts per million) Use<br />
Cabbage, pickled 220 Promote color, flavor, and texture retention.<br />
Canned carbonated soft drinks 33 Promote flavor retention.<br />
Canned white potatoes 110 Promote color retention.<br />
Clams (cooked canned) 340 Promote color retention.<br />
Crabmeat (cooked canned) 275 Retard struvite formation; promote color retention.<br />
Cucumbers (pickled) 220 Promote color, flavor, and texture retention.<br />
Distilled alcoholic beverages 25 Promote stability of color, flavor, and/or product<br />
clarity.<br />
110
With <strong>the</strong>se new developments in preservatives, people that choose organic foods over foods with<br />
artificial preservatives will be able to use this natural chemical to enhance <strong>the</strong> shelf life of organic food<br />
ra<strong>the</strong>r than using manmade chemicals. The amount of a given preservative that can be added to a product<br />
is limited by part 172 of <strong>the</strong> Code of Federal Regulations. Some examples of food preservatives with<br />
restrictions include Anoxomer, BHA, BHT, dehydroacetic acid, and calcium didsodium EDTA.<br />
Spices in Preservation<br />
Preservatives are characterized as food additives because <strong>the</strong>y are added to food and act to resist<br />
spoilage. Under <strong>the</strong> category of additives, preservatives can be divided into two major categories.<br />
Antioxidants prevent fruit from spoiling and prevent oils and fats from turning rancid, and antimicrobial<br />
agents impede <strong>the</strong> development of bacteria and mold (―<strong>Food</strong> additives‖, 2011). Spices can be both<br />
antioxidants and antimicrobial agents because <strong>the</strong>y can act to prevent <strong>the</strong> spread of bacteria and also<br />
prevent, or prolong, <strong>the</strong> spoilage of fruits and fats.<br />
Spices can come from shrubs, vines, lichens, seeds, flowers, roots, vines, and <strong>the</strong> fruits of<br />
herbaceous plants. The spices derive from compounds known as phytochemicals and cause <strong>the</strong> aroma and<br />
flavor of spice. In nature, <strong>the</strong> spices know evolved as defenses of plants against predatory animals and<br />
insects. A recent study on spices entitled ―Darwinian Gastronomy‖ attempted to quantify <strong>the</strong> amount of<br />
spice in region of <strong>the</strong> world. In one test, <strong>the</strong>y concluded that India had <strong>the</strong> most spices used in a meatbased<br />
dish out of a sample size of 36 countries. While <strong>the</strong> amount of spices per recipe was informative,<br />
<strong>the</strong> o<strong>the</strong>r research enacted in this study proved to reveal <strong>the</strong> preservative qualities of spices.<br />
Of <strong>the</strong> 30 tested spices, all of <strong>the</strong> spices were able to kill 25% of <strong>the</strong> bacteria for which <strong>the</strong>y had<br />
been tested. Not only did each spice have antimicrobial behavior, 50% of <strong>the</strong> 30 spices tested were able<br />
to prevent 75% of bacterial growth. The most efficient spices were garlic, onion, allspice, and oregano.<br />
The regions of <strong>the</strong> world nearest to <strong>the</strong> equator of Earth have a higher spice usage seemingly because food<br />
spoilage rates are higher in areas of a higher climate. When a spice is cooked, <strong>the</strong> phytochemicals are not<br />
affected and retain <strong>the</strong> aroma and flavor. Spices are not <strong>the</strong> only factor in antimicrobial behavior because<br />
<strong>the</strong>re are o<strong>the</strong>r chemicals called synergist: lemon juice, peppers, and o<strong>the</strong>r similar citric acids act as<br />
disruptors to <strong>the</strong> membranes of bacterial cells. The low pH attributed to synergists allows spices to more<br />
actively kill and prevent bacterial growth and bacteria.<br />
A spice shop where people are able to purchase<br />
multiple preservatives.<br />
111
Future of <strong>Food</strong> Preservation<br />
Although techniques for food preservation have been established, scientists are still searching for<br />
more efficient methods. Many different techniques have been invented and tested in <strong>the</strong> recent years.<br />
Different technologies focus on improving different problems that are current in common techniques. The<br />
main focuses include environment, cost, efficiency, and quality. New procedures include combining<br />
previous techniques, manipulating internal processes, using ultraviolet waves, and inventing original<br />
processes.<br />
Hurdle technology is a broad approach to food preservation. Many different forms of emerging<br />
technology in food preservation are based on hurdle technology, which is a combination of techniques.<br />
Each preservative factor is referred to as a hurdle, and <strong>the</strong>y can be both natural hurdles and applied<br />
hurdles. Even though <strong>the</strong> most important hurdles can be included into six different categories, water<br />
activity, temperature, acidity, redox potential, preservatives and microorganisms, <strong>the</strong> entire list of hurdles<br />
is quite extensive. The effect on food, which can be ei<strong>the</strong>r positive or negative, differs based on <strong>the</strong> hurdle<br />
and <strong>the</strong> food, but all hurdles should be kept in <strong>the</strong>ir specific optimal range. Each food is unique and<br />
differs in intensity and quality of hurdles (Leistner, 2000).<br />
The deliberate combination of hurdles can yield many diverse yet desirable effects, including<br />
microbial stability and sensory quality of food. Some hurdles in combinations of hurdles are used to<br />
counteract <strong>the</strong> negative effects o<strong>the</strong>r hurdles may have on <strong>the</strong> foods. The desired effect is based on <strong>the</strong><br />
need of different cultural settings. Industrialized countries focus on minimally processed foods, minimally<br />
packaged foods, and future food lines when developing hurdle technology. However developing countries<br />
focus differently, storage without refrigeration and high-moisture foods are <strong>the</strong>ir main focuses (Leistner,<br />
2000).<br />
All of different types of hurdle technology manipulate organisms‘ physiological reactions to<br />
inhibit growth, shorten survival, or kill organisms. A basic approach is to use preservative factors to<br />
disturb <strong>the</strong> homeostasis of <strong>the</strong> organisms, and as a result <strong>the</strong> disturbance would prevent <strong>the</strong> organism from<br />
fur<strong>the</strong>r development or kill it. By straining all of an organism‘s repair mechanisms, metabolic exhaustion<br />
is used to achieve a process known as auto sterilization, and <strong>the</strong> increasing <strong>the</strong> number of hurdles is able<br />
to increase <strong>the</strong> rate of exhaustion. Metabolic exhaustion can also be achieved by manipulating <strong>the</strong> stress<br />
shock protein syn<strong>the</strong>sis. Subjecting an organism to multiple and diverse stresses will cause <strong>the</strong> organism<br />
to attempt to produce multiple proteins, which will exhaust <strong>the</strong> organism. Multi-target preservation would<br />
disturb homeostasis by targeting different parts of an organism at <strong>the</strong> same time. The process would<br />
require careful selection and combination of hurdles to create a proper synergistic effect (Leistner, 2000).<br />
Ultraviolet radiation is currently being developed and tested as a food preservation technology.<br />
The latest results have shown high dosages cannot achieve sterilized foods before <strong>the</strong> quality of food is<br />
diminished. However, low doses have been shown to increase <strong>the</strong> shelf life. Ultraviolet fraction of<br />
sunlight is used to kill <strong>the</strong> bacteria living in water. O<strong>the</strong>r types of radiation are being used to defend<br />
against fungi and bacteria in o<strong>the</strong>r parts of <strong>the</strong> food as well. Opaque materials and rough surfaces do not<br />
gain a great benefit from <strong>the</strong> new technology (Prokopov & Tanchev, 2007).<br />
Ultrasonification, <strong>the</strong> use of sending ultrasound waves through food, is also being tested as a food<br />
preservation technique, but high resistance has been found in bacteria and spores. Even though bacteria<br />
have been found to have a high resistivity, <strong>the</strong> ultrasounds have been found effective in freeing bacteria<br />
attached to surfaces. Salmonellae have been found less frequently in food treated by ultrasonification.<br />
Damage can be caused to strains of <strong>the</strong> staph infection-causing agent when using ultrasound (Prokopov &<br />
Tanchev, 2007).<br />
112
An area of future research is bacteriocins, toxins produced by bacteria, for food preservation.<br />
Even though those formed by pathogenic bacteria are not suitable for processes dealing with foods,<br />
bacteriocins produced from lactic acid bacteria have been deemed safe. Scientists have already identified<br />
30 different bacteriocins, and <strong>the</strong>se may provide a food preservation process, which would be a natural<br />
method (Prokopov & Tanchev, 2007).<br />
Although preservation by heating technologies is well developed, o<strong>the</strong>r preservation technologies<br />
are still being developed and tested. One example is high pressure processing (HPP), but <strong>the</strong> aim of this<br />
method is not to replace heat techniques but advance a possible alternative. High hydrostatic pressure is<br />
an emerging technology that has <strong>the</strong> potential of improving <strong>the</strong> quality of processed foods and preserving<br />
modern food products. Meat and seafood are more frequently subjected to HPP, but plants have<br />
undergone HPP. The effects on shelf life and safety of specific food still need to be examined more<br />
closely (Heinz, 2010).<br />
The original discovery of successful HPP occurred over a century ago, but <strong>the</strong> process has been<br />
made more accessible and popular in <strong>the</strong> most recent decades. Three variables, temperature, pressure, and<br />
time exposed to pressure, alter <strong>the</strong> exact process of HPP. This differs from <strong>the</strong> more common two variable<br />
processes, and it allows for a more varied outcome using <strong>the</strong> same technique. After <strong>the</strong> food is subjected<br />
to pressure over 350 megapascals for a time period ranging from seconds to minutes, <strong>the</strong> microorganisms,<br />
viruses, and spores in <strong>the</strong> food are inactive. However, <strong>the</strong> vitamins, flavors, and color are virtually<br />
unaffected (Heinz, 2010).<br />
High pressure processing, a possible technology<br />
used to complete high pressure processing.<br />
Growing food, which is less susceptible to spoilage than o<strong>the</strong>r foods, is ano<strong>the</strong>r focus of food<br />
scientists. Techniques for growing foods using LED lights in urban settings have recently shown to be<br />
successful. These plants have been shown to have a higher sustainability than o<strong>the</strong>r foods grown using<br />
traditional methods (Wogan, 2011).<br />
113
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Prokopov, T. and Tanchev, S. (2007). Methods of food preservation. In A. McElhatton and R. J. Marsha<br />
(ed.) <strong>Food</strong> safety: a practical and case study approach. New York: Springer+Buisness Media.<br />
Spice. (2012). Retrieved April 5, 2012 from http://oxforddictionaries.com/ definition/spice<br />
Tucker, G. (2008). <strong>Food</strong> biodeterioration and preservation. Retrieved from http://gordonlibrary.wpi.edu<br />
US army food... just add urine. (2004, July 22). BBC News. Retrieved March 22, 2012, from<br />
http://news.bbc.co.uk<br />
Wogan, D. (2011, August 3). More on food sourcing and food sustainability. Scientific American.<br />
Retrieved March 22, 2012, from http://www. scientificamerican .com<br />
Zeu<strong>the</strong>n, P. and Bogh-Sorensen, L. (2003). <strong>Food</strong> preservation techniques. Retrieved from<br />
http://gordonlibrary.wpi.edu<br />
Illustration Credits<br />
http://healthdrip.com/embalming-a-body/<br />
http://site.ebrary.com/lib/wpi/docDetail.action?docID=10297682<br />
http://www.britannica.com/EBchecked/topic/212684/food-preservation<br />
http://en.wikipedia.org/wiki/<strong>Food</strong>_preservation<br />
http://static.ddmcdn.com/gif/food-preservation-ch.jpg<br />
http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid= 2fd89a433f5a41b73e5436c22e7bf081&rgn=<br />
div5&view=text&node=21:3.0.1.1.3&idno=21#21:3.0.1.1.3.2<br />
http://impressive.net/people/gerald/2008/10/31/15-48-30-sm.jpg<br />
http://www.avure.com/archive/images/food-processing/high_pressure_food_processing.jpg<br />
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Chapter 11<br />
GMO Crops<br />
Rachel Maillet, Anish Athalye, George Han, and Osi Van Dessel<br />
History<br />
The first genetically modified food granted a license for human consumption was a tomato known<br />
as Flavr Savr. A Californian company known as Calgene produced <strong>the</strong> transgenic crop and submitted it to<br />
<strong>the</strong> U.S. <strong>Food</strong> and Drug Administration for approval in 1992. The FDA concluded that Flavr Savr was<br />
safe for human consumption and posed no more risks than a genetically unmodified tomato. In 1994, <strong>the</strong><br />
company began selling <strong>the</strong> modified tomato, but production stopped in 1997 because it was unprofitable.<br />
This financial setback resulted in its sale to Monsanto Company.<br />
Through genetic engineering, Calgene hoped to slow <strong>the</strong> ripening process of a tomato while still<br />
retaining <strong>the</strong> natural taste and color. The plant was made more resistant to rotting through <strong>the</strong> addition of<br />
an antisense gene (APH(3‘)II), which interfered with <strong>the</strong> production of an enzyme that contributes to <strong>the</strong><br />
breakdown of cell walls. However, <strong>the</strong> tomato disappointed researchers because <strong>the</strong> inserted gene did not<br />
increase <strong>the</strong> firmness of <strong>the</strong> fruit. Therefore, <strong>the</strong> modified tomato still had to be harvested <strong>the</strong> old<br />
fashioned way like any unmodified vine-ripe tomato. As a result, <strong>the</strong> project was considered a failure<br />
because <strong>the</strong> costs did not exceed <strong>the</strong> profits, eventually ceasing <strong>the</strong> production of Flavr Savr<br />
(Redenbaugh, 1992).<br />
The Science of Genetic Modification<br />
Knowledge of genetics has become essential in genetically modifying organisms. Genetic<br />
modification is defined as manipulating <strong>the</strong> development of <strong>the</strong> organism through <strong>the</strong> insertion of special<br />
DNA sequences. However, genetic modification differs from plant breeding because of <strong>the</strong> precision of<br />
gene transfer. In conventional breeding, desired genes in two parents are bred over generations to produce<br />
offspring that have <strong>the</strong> desired trait. However, in transgenic organisms, genes can be inserted from a<br />
completely different organism without <strong>the</strong> issue of fertility (Halford, 2000). In both plants and animals,<br />
desirable traits are introduced into <strong>the</strong> organism using rDNA technology (―Genetically Engineered<br />
Animals‖, 2012).<br />
At Monsanto, <strong>the</strong> company that produces 90% of all transgenic crops, scientists follow a special<br />
procedure to produce genetically modified plants. Scientists first select <strong>the</strong> trait <strong>the</strong>y want a plant to have<br />
and where <strong>the</strong>y can obtain this trait. Next, scientists acquire <strong>the</strong> desired gene from an organism by using<br />
genome-mapping technology. After <strong>the</strong>y have <strong>the</strong> genes, <strong>the</strong>y must insert it into <strong>the</strong> plant, which can be<br />
accomplished through several techniques. One procedure uses a gene gun that literally shoots pieces of<br />
DNA into plant tissue. Ano<strong>the</strong>r method uses a bacterium, Agrobacterium tumefaciens, to insert genes into<br />
plant seedlings. This organism specializes in invading plant DNA, so scientists at Monsanto have used<br />
this bacterium to insert new proteins in plant chromosomes. After many years of testing in growth<br />
chambers that monitor disease resistance, drought tolerance, and o<strong>the</strong>r factors, <strong>the</strong> company will finally<br />
narrow down <strong>the</strong> seedlings to <strong>the</strong> one that is best genetically modified. This seed will be reproduced and<br />
sold to farmers around <strong>the</strong> world (Boyle, 2011).<br />
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Applications<br />
Recently, scientists have expressed interests in <strong>the</strong> applications of GMOs. In food technology,<br />
plants and livestock are modified with desired traits. Often times, production costs are lowered as well,<br />
resulting in cost savings passed on to <strong>the</strong> consumer. Although <strong>the</strong>re are many benefits from GMOs, <strong>the</strong><br />
application of <strong>the</strong> technology is dependent on <strong>the</strong> profitability, costs of transition, certainty of outcome,<br />
and consumer preference (Bremmers, 2004).<br />
There are many applications and current uses of modified plants. Over <strong>the</strong> last decade, transgenic<br />
crops have been planted on more than a billion acres in <strong>the</strong> world. In <strong>the</strong> coming years, scientists predict<br />
that 10.3 million farmers will plant biotech corn, canola, cotton, soybeans, and o<strong>the</strong>r genetically modified<br />
crops (Chassy, 2007). The use of transgenic plants is growing as well. In 2010 alone, <strong>the</strong> amount of land<br />
planted with transgenic crops grew by 10% to 366m acres (―Genetically modified crops‖, 2011).<br />
Genetically modified crops. This bar chart<br />
shows <strong>the</strong> increase of genetically modified<br />
crops in certain countries from 2009 to 2010 in<br />
hectares (―Genetically modified crops‖, 2011).<br />
This occurs because farmers are willing to pay more for modified seeds that will result in higher<br />
yields, greater pest resistance, and lower labor demand. This is not surprising given that <strong>the</strong> quantitative<br />
impacts of genetically modified crops have been truly remarkable. They have brought farmers $27 billion<br />
in additional profits, reduced pesticide use by 224 million kg, and cut greenhouse gases by amount<br />
equivalent to removing 4 million cars off <strong>the</strong> road (Chassy, 2007).<br />
Currently, genetically modified crops are extremely successful and have been adopted faster than<br />
any type of technology in agriculture in <strong>the</strong> United States. The most accepted modified crop is <strong>the</strong><br />
soybean. In <strong>the</strong> United States, 94% of all soybeans are modified with a gene that makes <strong>the</strong> plant resistant<br />
to herbicides. Corn has also been modified, with 72% of all corn herbicide resistant, insect resistant, and<br />
vitamin enriched. Many of <strong>the</strong> genes for insect resistance were required from <strong>the</strong> bacterium Bacillus<br />
thuringiensis. Lastly, 73% of all cotton has been modified so that it is pest resistant (―Adoption Crops‖,<br />
n.d.).<br />
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Adoption of genetically engineered crops. This graph shows <strong>the</strong> growth rate of adopted<br />
modified crops in <strong>the</strong> US. HT represents herbicide resistant and Bt represents insect<br />
resistant (―Adoption of Genetically Engineered Crops in <strong>the</strong> US‖, n.d.).<br />
Scientists are constantly modifying and altering crops in new ways. In Britain, scientists are now<br />
testing modified wheat that contains a peppermint gene that not only frightens aphids, but also attracts<br />
predators that eat <strong>the</strong>m. The wheat is designed to release a pheromone when under attack from aphids,<br />
which creates panic and causes <strong>the</strong> insect to flee. Scents are also released to attract parasitoid wasps as a<br />
second layer of defense, which preys on aphids. This has become an alternative to chemical insecticides<br />
that are used to control crop pest. Although tests are still being conducted, this new approach could<br />
eventually help protect crops and flowers from aphids without <strong>the</strong> use of toxins (―Genetically terrify<br />
aphids‖, 2012).<br />
In livestock, genetic modifications have been applied to three main categories: animal production,<br />
human nutrition, and healthcare. In <strong>the</strong> livestock chain, applications of transgenic technology are possible<br />
in animal breeding, growing (genetically modified food, vaccinations, and supplements), and processing.<br />
An example of transgenic animal breeding is <strong>the</strong> genetic modification of pigs. A main issue that<br />
researchers have aimed to fix is <strong>the</strong> excess fat on pigs. In Japan, through implanting a spinach gene,<br />
scientists have created pigs that produce less fat and healthier meat. O<strong>the</strong>rs have modified <strong>the</strong> IGF-1 gene<br />
in pigs because studies have shown that <strong>the</strong> transgene can help reduce carcass fat by up to 20% and<br />
increase lean body mass. Ano<strong>the</strong>r application has increased <strong>the</strong> milk production in baby pigs, leading to<br />
an increase in <strong>the</strong> growth of transgenic pigs. This in turn has resulted in lower food costs, lower use of<br />
antibiotics, and less pollution. Lastly, <strong>the</strong>re has been a growing problem with pollution from <strong>the</strong><br />
phosphorous contained in <strong>the</strong> manure of monogastic animals. This has led Canadian scientists to alter<br />
pigs that have 75% less phosphorous in <strong>the</strong>ir manure, resulting in a healthier environment.<br />
Although it is still being developed, <strong>the</strong>re are many applications of genetically modified feed,<br />
feed additives, hormones, and vaccines for livestock as well. A large number of crops used to feed<br />
animals are already modified for greater benefits. New crops have improved feeding value through <strong>the</strong><br />
addition of phytase, which is beneficial for <strong>the</strong> welfare of <strong>the</strong> animal and <strong>the</strong> environment. Currently,<br />
<strong>the</strong>re are studies done on genetically adding edible vaccines, antibodies, enzymes, and hormones in<br />
animal feed as well. This is expected to reduce costs, increase growth rates, and increase animal health.<br />
Lastly, genetically added feed additives, such as nutrients and supplements, play a large role in enhancing<br />
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livestock nutrition as well. Through <strong>the</strong>se feed additives, animals will be able to digest more efficiently,<br />
resulting in healthier and more productive animals (Bremmers, 2004).<br />
The types of genetic modifications are endless. To this day, <strong>the</strong>re are thousands of different<br />
modifications, ranging from birds that cannot transmit avian flu to humans, corn that is pest repellant, and<br />
dogs with sharper hearing abilities. As we progress into <strong>the</strong> future, new ideas for modifications will<br />
spawn, and new transgenic organisms will be born.<br />
Controversy and Possible Risks<br />
The risks that result in <strong>the</strong> greatest controversy are <strong>the</strong> harmful effects on human health and <strong>the</strong><br />
environment. There are many o<strong>the</strong>r risks that pose as a threat to <strong>the</strong> continuance of GM crops. The<br />
engineering of herbicides for weed control results in <strong>the</strong> harm to wildlife. These plants, that have various<br />
toxicities, can enter into a water supply and remain in a particular environment for a very long time. The<br />
possibility that certain genes from genetically engineered crops will come in contact with o<strong>the</strong>r plants<br />
produces <strong>the</strong> risk of large weed populations that are difficult to control with plants or insects.<br />
Certain types of crops harm specific organisms. The mortality of <strong>the</strong> monarch caterpillar<br />
increases with each feeding on milkweed covered with <strong>the</strong> pollen from Bt corn, which produces a<br />
dangerous toxin. If this species was affected, several o<strong>the</strong>r species far<strong>the</strong>r down <strong>the</strong> food chain may also<br />
be affected. In 1985, scientists transferred <strong>the</strong> certain genes into a tobacco plant that resulted in <strong>the</strong><br />
production of a crystalline material toxic to butterflies, moths, and o<strong>the</strong>r insect pests. Bt corn and cotton<br />
have been designed to diminish <strong>the</strong> pest population, but experiments have shown that fields with Bt corn<br />
have an increased amount of insects and o<strong>the</strong>r pests than those fields with insecticides; however,<br />
insecticides are harmful to non-target insects while <strong>the</strong> toxin produced from Bt products is harmless to<br />
non-target insects, animals, and humans. If insecticides are commonly used and kill thousands of<br />
innocent insects, than Bt crops are useful, but if insecticides are rarely used, than Bt crops are simply<br />
useless (Biello, 2007). Also, if <strong>the</strong> weed population increases by genetically engineering <strong>the</strong>se organisms,<br />
diverse bird populations may become scarce (Marvier, 2002).<br />
Issues have risen, and sides have been chosen about whe<strong>the</strong>r or not genetically engineered<br />
organisms should exist. The only genetically modified crop grown in Europe is a type of corn. Because<br />
of <strong>the</strong> withdrawal of <strong>the</strong> potato as a GM crop, approximately 140 jobs were cut from <strong>the</strong> company which<br />
developed <strong>the</strong> Amflora potato for <strong>the</strong> paper industry. Although <strong>the</strong> company is looking for authorizations<br />
for certain food products in <strong>the</strong> future, it does not plan to market o<strong>the</strong>r GMOs, including <strong>the</strong> diseaseresistant<br />
potato product and <strong>the</strong> disease-resistant wheat product. Environmentalists were enthused about<br />
this destruction of ano<strong>the</strong>r genetically modified food product in Europe (Kanter, 2012).<br />
These genetically modified Amflora<br />
potatoes are no longer produced in<br />
Europe.<br />
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The most controversial risk is whe<strong>the</strong>r <strong>the</strong> by-products that accumulate over time from GM crops<br />
are extremely harmful to <strong>the</strong> environment and <strong>the</strong> health of humans. These risks are not definitive, as<br />
<strong>the</strong>y vary in different environments and conditions. However, it is important that <strong>the</strong>se issues be soon<br />
resolved because <strong>the</strong> public will fur<strong>the</strong>r support transgenic crops.<br />
For those that are against <strong>the</strong> genetic modification of crops, it is unjust to jump to any negative<br />
conclusions. The worldwide use of GM crops has <strong>the</strong> potential to harm people and <strong>the</strong> environment, but<br />
<strong>the</strong>re are serious problems with food and nutrition that cannot afford to reject <strong>the</strong> use of <strong>the</strong>se crops.<br />
Society, as a large scale, must come to an agreement with <strong>the</strong> use of GM crops (Nap, Metz, Escaler, &<br />
Conner, 2003).<br />
Benefits<br />
Genetically engineered crops are being used to improve <strong>the</strong> management of pest insects, devise<br />
new policies regarding effective land and water, and produce new crops from <strong>the</strong> thousands of<br />
possibilities of gene and genome combinations. In 2009 it was reported that thirty different genetically<br />
engineered crops were being grown on approximately three hundred million acres in twenty-five different<br />
countries. Fifteen of those twenty-five countries were known as developing countries. Genetically<br />
engineered crops have been growing in fields for over fourteen years. Throughout those years, not one<br />
extreme health or environmental effect has been <strong>the</strong> result. It isn‘t completely inaccurate to think of some<br />
harmful effects of GM crops on <strong>the</strong> environments as being no different than o<strong>the</strong>r unintended problems<br />
that affected human health and <strong>the</strong> environment as well. Each new plant variety produced contains <strong>the</strong><br />
risk of different unintended problems; however, three government agencies thoroughly examine <strong>the</strong>se<br />
GM crops while o<strong>the</strong>r crops are never expected by any type of agencies. These conventional crops that<br />
are never assessed have been recorded to cause harmful effects on humans or animals (Ronald, 2011).<br />
New crops are essentially being made to improve <strong>the</strong> nutrition of humans, to diminish <strong>the</strong> use of<br />
various harmful pesticides, and to improve <strong>the</strong> soil. A certain type of rice has been produced with an<br />
increased amount of iron that reduces <strong>the</strong> chances of blindness and anemia worldwide. The increase in<br />
GM crops would also increase <strong>the</strong> reduction of harmful pesticides. Such chemical pesticides cause great<br />
harm to insects and worms that feed on pest insects and aid in decomposition and gaining nutrients.<br />
Between 1997 and 1998, harmful pesticides were reduced by one percent because of <strong>the</strong> genetic<br />
engineering of corn, cotton, and soybeans. The development of engineered crops that bear herbicides can<br />
actually improve <strong>the</strong> soil. This would cut down on processes that reduce <strong>the</strong> amount of soil (Marvier,<br />
2002).<br />
Insect resistant crops are among those that are genetically engineered. These crops were grown to<br />
reduce <strong>the</strong> use of harmful pesticides that control various insects that feed on <strong>the</strong> plants. There are<br />
approximately three hundred thousand deaths related to pesticides globally. Modified populations of corn<br />
and cotton were produced that contain certain proteins, Bt toxins from Bacillus thuringiensis, which kill<br />
<strong>the</strong> pests that feed on <strong>the</strong> plants. Even better, <strong>the</strong>se toxins do not cause harm to most insects, wildlife, and<br />
people who prove to be beneficial. Bt crops are actually <strong>the</strong> second most popular type of engineered crop.<br />
Since <strong>the</strong> planting and growing of Bt crops, <strong>the</strong> number of pounds of chemical insecticides have been<br />
reduced. With <strong>the</strong> reduction of harmful insecticide comes <strong>the</strong> reduction of injuries in Chinese and Indian<br />
farmers. There has also been an increase in biological diversity. Despite all of <strong>the</strong> advantages of using<br />
this crop, certain insects may actually become accustomed to <strong>the</strong> toxins and will evolve to become<br />
resistant to <strong>the</strong> Bt crops. Since <strong>the</strong>re is much controversy about whe<strong>the</strong>r or not genetically<br />
120
modified/engineered crops are beneficial or not, farmers have been reluctant to try producing and growing<br />
<strong>the</strong>se types of crops.<br />
There are new methods that are being designed to produce more accurate and precise<br />
improvements than those being used that utilize a random process of mutagenesis or <strong>the</strong> mating of two<br />
closely related organisms. <strong>Food</strong>s that are being developed through biotechnology raise speculation about<br />
<strong>the</strong> legitimacy of <strong>the</strong> labeling of <strong>the</strong> products. Although fruits, vegetables, cereals, flour, oils, milk, fish,<br />
and shellfish do not need to be approved by <strong>the</strong> FDA, <strong>the</strong> Federal <strong>Food</strong>, Drug, and Cosmetic Act states<br />
that <strong>the</strong>se foods must be safe for consumers. The food products of biotechnology are regulated under <strong>the</strong><br />
same, strict conditions that regulate conventional foods (Maryanski, 1999).<br />
The most rapidly adopted technology in <strong>the</strong> history of agriculture and farming, genetically<br />
modifying crops increases <strong>the</strong> amount of crops yielded and makes our foods healthier. For those opposed<br />
to genetically modifying crops, every crop is actually <strong>the</strong> result of repeated experimentation and<br />
adjustment by humans over time. In producing a new crop, scientists and plant breeders try to alter a<br />
minute part of <strong>the</strong> genome of <strong>the</strong> crop ra<strong>the</strong>r than drastically changing large parts of <strong>the</strong> plant. This<br />
method, unlike wide-cross hybridization and mutation breeding, produces predictable results that do not<br />
bring about dangerous new species. A device called <strong>the</strong> gene gun is used to produce adequate results.<br />
Not only does this device yield <strong>the</strong> healthy crops needed, but it also reduces <strong>the</strong> chances of bacterial<br />
contamination and an inconsistency in results. Even with this fairly simple method of genetically<br />
modifying organisms, plant breeders do not just transfer <strong>the</strong> genes to <strong>the</strong> genomes by <strong>the</strong>mselves, but <strong>the</strong>y<br />
also include an antibiotic-resistant marker to ensure that no o<strong>the</strong>r cells than <strong>the</strong> modified ones are grown<br />
into a full plant.<br />
The United States, Argentina, and Canada are currently <strong>the</strong> countries to be growing <strong>the</strong> largest<br />
population of genetically modified crops. Specific organisms like soybeans, corn, cotton, and canola have<br />
been modified to be more resistant to pest insects, herbicides, and diseases. Engineered crops that are<br />
able to tolerate herbicides help conserve that soil on large areas of land as <strong>the</strong> management no longing<br />
needs to till <strong>the</strong> soil. GMOs affect <strong>the</strong> soil because <strong>the</strong>y have <strong>the</strong> ability to decrease <strong>the</strong> plant<br />
decomposition rates and <strong>the</strong> levels of carbon and nitrogen (Phifer & Wolfenbarger, 2000). Aside from<br />
improving <strong>the</strong> conditions of <strong>the</strong> soil, genetically modifying crops produces a healthier supply of food to<br />
feed thousands of people. Deficiencies in vitamins and minerals can result in anemia, intellectual<br />
development impairment, blindness, and even death. A rice product that is being engineered contain an<br />
enriched amount of provitamin A and digestible iron. Approximately three billion people globally<br />
consume an inadequate amount of vitamins and minerals. Genetically engineered rice has <strong>the</strong> ability to<br />
make people healthier and to save <strong>the</strong> lives of many people. Vaccine proteins are also being included in<br />
some crops to eliminate diseases in developing countries. Trees are being modified with different genes<br />
that enable <strong>the</strong>m to decontaminate certain heavy metals found in <strong>the</strong> soil in result to pollution.<br />
Researchers say that by <strong>the</strong> year 2025, <strong>the</strong>re will be approximately eight billion people<br />
worldwide. The future may likely include <strong>the</strong> increase in genetically modified crops to provide a key<br />
food source. However, <strong>the</strong>re are many concerns that come to people about genetically modifying<br />
organisms, especially crops. Crops that are resistant to herbicides actually kill all weeds without harming<br />
beneficial crops. The toxic chemical that is found in Bt pollen is belittled by <strong>the</strong> sunlight and natural<br />
wea<strong>the</strong>r conditions, such as rain, over time. The so called supercrops that have <strong>the</strong> potential to invade<br />
o<strong>the</strong>r existing plants are found to be growing in <strong>the</strong>ir own environments without any traces of invasion.<br />
Scientists perform careful studies to ensure that no genetically engineered crops secrete proteins that<br />
cause allergic reactions.<br />
There are many risks and concerns that are proved to be illegitimate. With this in mind, <strong>the</strong><br />
American Medical Association believes that genetically modified crops have <strong>the</strong> potential to prevent and<br />
even cure diseases. GM crops have <strong>the</strong> ability to help developing countries overcome a scarcity of food.<br />
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These crops are just as healthy, nutritious, and safe as <strong>the</strong> o<strong>the</strong>r foods regularly sold in grocery stores<br />
(Prakash, 2005).<br />
International Policy<br />
In recent years biotechnology has evolved into a controversial subject with debates about <strong>the</strong><br />
evolution, expenditure, and expansion of genetically modified organisms (GMOs). There has been a<br />
volatile reception of GMOs in developed countries, and clear differences in regulation dictate <strong>the</strong><br />
response from <strong>the</strong> different international organizations. For some countries <strong>the</strong> acceptance of<br />
biotechnology comes with relative ease, such as <strong>the</strong> quick FDA approval, while in o<strong>the</strong>r institutions <strong>the</strong><br />
technology undergoes intense scrutiny, such as <strong>the</strong> regulatory body of <strong>the</strong> European Union (EU). The<br />
difference of opinion between <strong>the</strong> EU and <strong>the</strong> US was analyzed in a study during 1996-1997, which<br />
studied <strong>the</strong> public opinion of <strong>the</strong> application of biotechnology. The study showed various level of support<br />
for <strong>the</strong> use of GMOs in different applications and in <strong>the</strong> figure below a graphical representation of public<br />
concern can be seen (Bailey & Lappe, 2002). The survey concluded that <strong>the</strong>re were three factors<br />
responsible for <strong>the</strong> greater European resistance to biotechnology<br />
Applications for GMOs and <strong>the</strong>ir support. This bar graph shows <strong>the</strong> results<br />
for a survey conducted between 1996-1997 asking about applications for GMOs.<br />
The first factor responsible for <strong>the</strong> hostile public reaction against GMOs in <strong>the</strong> EU could be<br />
attributed to <strong>the</strong> influence of <strong>the</strong> press and mass media. It is generally accepted that <strong>the</strong> media plays a<br />
crucial role in defining public perception and <strong>the</strong>re are currently two understanding of how <strong>the</strong> system<br />
actually influences society. One view supports that <strong>the</strong> content of <strong>the</strong> press is <strong>the</strong> determining factor in<br />
public understanding while ano<strong>the</strong>r view believes that <strong>the</strong> total presence in <strong>the</strong> media is <strong>the</strong> deciding<br />
factor (Bamford, 2007). In Europe <strong>the</strong> latter seems to be <strong>the</strong> greater influence. As <strong>the</strong> news of<br />
biotechnology increases, <strong>the</strong>re is a steady increase in public concern for <strong>the</strong> technology.<br />
The second factor that may have contributed to <strong>the</strong> negative public opinion in <strong>the</strong> EU could be <strong>the</strong><br />
trust in regulatory procedures. Europe and <strong>the</strong> United States have ra<strong>the</strong>r different histories of<br />
biotechnology regulation. The US held short public debates in <strong>the</strong> 1980s to settle most issues concerning<br />
new regulations for biotechnology. These debates were resolved with relative ease because U.S.<br />
regulators did not see biotechnology as posing special risks, and most of <strong>the</strong> regulation was already<br />
contained within existing laws addressing known physical risks of new products. In Europe, by contrast,<br />
debate took a much longer period as <strong>the</strong> union had to agree on a viable transnational consensus. With<br />
122
added regulatory process, <strong>the</strong> EU naturally had to take longer in approving biotechnology, but this<br />
extended period of time was detrimental through <strong>the</strong> extended time that GMOs circulated <strong>the</strong> media<br />
(Buhler, Stephen, Eddie, & Mann, 2002).<br />
Press coverage of GMOs. This graph is representative of <strong>the</strong> number of articles relating to<br />
biotechnology between <strong>the</strong> years 1984 and 1996. It represents how GMOs were in <strong>the</strong><br />
European media more than in <strong>the</strong> USA.<br />
The third factor that is responsible for <strong>the</strong> negative understanding of GMOs is <strong>the</strong> role of<br />
knowledge in public perceptions. There is a common belief that with scientific understanding, <strong>the</strong> public<br />
will become more approving of a technology. The study however showed that <strong>the</strong> correlation with public<br />
understanding in biotechnology and public concern was reversed, <strong>the</strong> more <strong>the</strong> public understood <strong>the</strong><br />
subject, <strong>the</strong> less approving <strong>the</strong>y were about <strong>the</strong> technology. The European public understood <strong>the</strong> technical<br />
aspects of biotechnology better than <strong>the</strong> American public, but chooses to eliminate any use of GMOs in<br />
<strong>the</strong> market. The approval of <strong>the</strong> American public is representative of ei<strong>the</strong>r <strong>the</strong> naivety to new technology<br />
or <strong>the</strong> general acceptance of GMOs benefits (Conner, Glare, & Nap, 2002).<br />
GMOs within <strong>the</strong> European Union<br />
The use of GMOs within <strong>the</strong> European Union has prompted intense controversy and debate.<br />
Although <strong>the</strong> USA was able to obtain authorization for <strong>the</strong> commercial use of GMs quickly, <strong>the</strong> EU has<br />
posed long regulatory delays on <strong>the</strong> technology upon <strong>the</strong> requests for more scientific information.<br />
Through growing public distrust of GMOs regulators that approved <strong>the</strong> use of biotechnology are<br />
reconsidering questions previously dismissed and officially resolved. Coupled with government<br />
reconsideration and public pressure, retailers have also begun reviewing <strong>the</strong>ir procedures and methods.<br />
The EU as well as o<strong>the</strong>r government agencies have grown more cautious to GMOs and have begun<br />
integrating as well as employing an assortment of protective measures. The major precautionary method<br />
installed by governments is <strong>the</strong> necessary evidence required to demonstrate <strong>the</strong> safety of GMOs. Through<br />
legislation, governments have broadened <strong>the</strong> practical definition of <strong>the</strong> adverse effects which must be<br />
prevented and have also devised a market stage precaution for such effects. The risks of genetically<br />
modified (GM) crops have sparked controversy within <strong>the</strong> European Union as companies test for <strong>the</strong><br />
commercial stage of GMs in Europe. One such legislation established by <strong>the</strong> EU is known as <strong>the</strong> EC<br />
Deliberate Release Directive 90/220. The legislation sets a procedure to not only harmonize <strong>the</strong><br />
integration of GMOs into <strong>the</strong> market but also increase regulation for safe use. The major issue for this<br />
123
legislation as well as <strong>the</strong> regulatory procedure of <strong>the</strong> EU is that <strong>the</strong> multinational system has defined risk<br />
in a multitude of ways, thus imposing conflicting views.<br />
International Risk Analysis<br />
Risk is defined differently for every country. Risk debates focuses on <strong>the</strong> conflicting ideologies of<br />
how technology should be used within society. It also deals with contending visions of how society<br />
should be organized. Certain protesters warn that <strong>the</strong> environment is at risk from a specific technological<br />
practice or development such as GMs, this warning may actually express a more specific agenda by <strong>the</strong><br />
opposing organization. For example, a warning that a technology is out of control may be used to imply<br />
that expert managers are needed to bring it under control and thus to protect <strong>the</strong> environment. Risk<br />
debates generate conflicts of accountability about how potential harm can be reduced, and as a<br />
consequence of <strong>the</strong> debate risk conflicts highlight disagreements among experts. Given <strong>the</strong> volatile nature<br />
of risk debates, a small and self-critical society revolves around <strong>the</strong> disagreements. Experts are constantly<br />
discussing <strong>the</strong> advantages and disadvantages until <strong>the</strong> final outcome is that more research is required. This<br />
response may be used as a political strategy to delay contentious decisions, to accommodate<br />
disagreements, or to gain resources to ga<strong>the</strong>r more scientific information. In practice, additional research<br />
often leads to fur<strong>the</strong>r controversy over how to interpret <strong>the</strong> experimental results, partly because <strong>the</strong><br />
research is grounded within a particular model of <strong>the</strong> relevant uncertainty. Although funded in order to<br />
guide policy, <strong>the</strong> scientific research itself is often driven by policy directives and <strong>the</strong>ir epistemic criteria<br />
for risk (Andow, Hilbeckk, & Van Taut, 2008).<br />
Although GM crops shows promise in <strong>the</strong> future, <strong>the</strong>re is a multitude of concerns about <strong>the</strong><br />
impact of GM crops on <strong>the</strong> environment. Key issues of GM crops are putative invasiveness, vertical or<br />
horizontal gene flow, o<strong>the</strong>r ecological impacts, effects on biodiversity and <strong>the</strong> impact of presence of GM<br />
material in o<strong>the</strong>r products. These are interdisciplinary and complex issues that are <strong>the</strong> major scientific<br />
reason for <strong>the</strong> restriction in international policy. An important step in making an informed decision about<br />
GMs is by defining <strong>the</strong> appropriate baseline for comparison of <strong>the</strong> risks and rewards of such technology.<br />
The best and most appropriately defined reference point for GMs is <strong>the</strong> impact of plants developed by<br />
traditional breeding. The latter is an integral and accepted part of agriculture. In many instances, <strong>the</strong><br />
putative impacts identified for GM crops are very similar to <strong>the</strong> impacts of new cultivars derived from<br />
traditional breeding. When assessing GM crops relative to existing cultivars, <strong>the</strong> increased knowledge<br />
base underpinning <strong>the</strong> development of GM crops will provide greater confidence in <strong>the</strong> assurances plant<br />
science can give on <strong>the</strong> risks of releasing such crops (Mariani, 2007).<br />
Throughout <strong>the</strong> history of plant breeding, new technologies have regularly been utilized to<br />
develop new gene combinations for improving crop cultivars. These included: <strong>the</strong> artificial manipulation<br />
of chromosome number; <strong>the</strong> development of addition and substitution lines for specific chromosomes;<br />
chemical and radiation treatments to induce mutations and chromosome rearrangements; as well as cell<br />
and tissue culture approaches such as embryo rescue, in vitro fertilization and protoplast fusion to allow<br />
<strong>the</strong> recovery of interspecific and intergeneric hybrids. The genetic gains from <strong>the</strong> integration of <strong>the</strong>se<br />
technologies into mainstream plant breeding have substantially improved <strong>the</strong> performance of <strong>the</strong> resulting<br />
cultivars. They continue to make a major contribution to genetic improvements in yield, environmental<br />
adaptation, resistance to specific diseases and pests, and specific quality attributes that are constantly<br />
demanded by farmers, <strong>the</strong> food industry and consumers. Although beneficial to some, it is regarded that<br />
with reintroduction into <strong>the</strong> natural ecosystem, an uncontrollable interaction will occur, resulting in <strong>the</strong><br />
upset of <strong>the</strong> natural evolutionary process (Young et al. 2008).<br />
124
Future of GMO Crops<br />
A booming global population is putting pressure on food producers. Over half of <strong>the</strong> global<br />
population suffers from diseases caused by lack of food and dietary deficiency. Out of <strong>the</strong>se people, in<br />
developing countries, over 800 million are chronically undernourished. Two primary reasons are that food<br />
is scare in developing countries, and whatever food is available in developing countries (maize, wheat,<br />
and rice) is deficient in essential vitamins, amino acids, and minerals. Already, food demand is extremely<br />
high; by 2050, that demand will double. To solve that problem, scientists are trying to start an Evergreen<br />
Revolution, similar to <strong>the</strong> Green Revolution of <strong>the</strong> late 1960s (Despain, 2010). They propose to leverage<br />
genetically modified organisms to improve global agricultural productivity. Proponents of <strong>the</strong> movement<br />
claim that GM crops will significantly improve agricultural productivity and combat agricultural<br />
challenges (such as climate change). However, critics continue to argue against GM crops, citing<br />
problems such as biodiversity displacement, native plant devastation, and wildlife damage (Nap, Metz &<br />
Escaler, 2003).<br />
There are many challenges associated with adoption of transgenic crops. Recently, scientists,<br />
policymakers, farmers, economists, and biotechnology representatives have been discussing <strong>the</strong> necessity<br />
of ecological monitoring (Marvier, 2002). The details of monitoring have still not been decided; however,<br />
it is important that <strong>the</strong> issues are worked out soon. A sound monitoring program will be essential for<br />
public acceptance of genetically modified crops (Goyal & Gurtoo, 2011).<br />
Research and Technology<br />
Much research in genetically modified plants focuses on designing hardier and more efficient<br />
crops. Scientists are developing several strategies to attempt to design better crops. One such strategy<br />
allows plants to use solar energy more efficiently. There are three types of photosyn<strong>the</strong>sis: C3, C4, and<br />
CAM. Most plants including wheat, rice, and soy employ <strong>the</strong> C3 process, in which three carbon<br />
compounds are fixed in a photosyn<strong>the</strong>tic cycle. Some plants, such as corn and sugarcane, have evolved<br />
into <strong>the</strong> more efficient C4 variety, which are able to store carbon dioxide for photosyn<strong>the</strong>sis and thus<br />
survive in harsher conditions and are produce more biomass efficiently. Genetically engineered C3 crops<br />
using <strong>the</strong> C4 strategy would have <strong>the</strong> same abilities.<br />
Ano<strong>the</strong>r method involves designing crops to fix nitrogen, which would cause plants to require<br />
less supplemental nitrogen. Nitrogen is plentiful in <strong>the</strong> atmosphere (in fact, it constitutes about 80% of <strong>the</strong><br />
air on Earth), but nitrogen-containing fertilizer is expensive and contaminates <strong>the</strong> environment. Certain<br />
crops such as soy and some legumes have developed <strong>the</strong> ability to fix nitrogen gas from <strong>the</strong> air; giving<br />
this trait to o<strong>the</strong>r crops will decrease pollution and increase yields. A third method is to bioengineer grains<br />
to produce seeds without fertilization through apomixis. This cloning type of reproduction would<br />
eliminate <strong>the</strong> need for annual interbreeding, greatly reducing costs.<br />
Adapting crops to withstand heat, drought, and salinity is ano<strong>the</strong>r option. These factors account<br />
for <strong>the</strong> majority of crop losses. Engineering crops to better survive a wide variety of climate conditions<br />
would allow farmers to use land not normally suitable for agriculture and reduce <strong>the</strong> impact of climate<br />
shift caused by global warming on crop production.<br />
Ano<strong>the</strong>r strategy is bioengineering plants with greater resistance to pests and diseases. Scientists are<br />
currently experimenting with ribonucleic acid interference (RNAi) genes to find new methods of killing<br />
insects and viruses (Qaim & Zilberman, 2003).<br />
Increasing <strong>the</strong> light-ga<strong>the</strong>ring capability of plants is ano<strong>the</strong>r plan. Plants could be more efficient<br />
at ga<strong>the</strong>ring light from <strong>the</strong> sun; most collect only 1-3% of light, while human-designed solar panels<br />
125
collect 10-15% of light. But some plants are more efficient at capturing light than o<strong>the</strong>rs; scientists are<br />
looking into inserting <strong>the</strong>se genes into <strong>the</strong> less efficient plants (Despain, 2012).<br />
Research on genetically modified plants focuses not only on making more efficient crops, but<br />
also on designing better crops. In current research, scientists are cloning a set of genes for <strong>the</strong><br />
biosyn<strong>the</strong>sis of vitamins, essential amino acids, and minerals and using a novel method to introduce<br />
multiple genes into cereal crops (Zhu et al., 2007).<br />
Adoption<br />
Biotech crops are <strong>the</strong> fastest adopted crop technology with over 160 million acres planted today, a<br />
94-fold increase from <strong>the</strong> 1.7 million hectares planted in 1996 (―ISAAA Brief‖, 2011). They are not a<br />
silver bullet solution to world hunger problems, but an outright rejection of genetically modified crops is<br />
illogical and potentially harmful to <strong>the</strong> environment and poorer people in <strong>the</strong> world (Lynas, 2010).<br />
Indeed, out of <strong>the</strong> 29 countries planting GM crops today, 19 are developing countries, growing<br />
approximately 50% of global biotech crops. The top 10 planters each grew more than 1 million hectares.<br />
Over 160 million acres of GMO crops are grown worldwide.<br />
126
Biotech crops are benefitting people in both developed and developing countries. In <strong>the</strong> United<br />
States, 69 million hectares of GM crops are being planted. In developing countries, GM crops are<br />
benefitting resource-poor farmers. For example, in China, 7 million farmers (growing approximately 0.5<br />
hectares each) grew 3.9 million hectares of GM cotton. Biotech crops in Africa are making steady<br />
progress: three countries (South Africa, Burkina Faso, and Egypt) have commercialized biotech crops,<br />
altoge<strong>the</strong>r planting 2.5 million hectares; several o<strong>the</strong>r countries are conducting field trials focusing on<br />
staple crops including maize, cassava, banana, and sweet potato.<br />
There is contrast between developed and developing<br />
countries in <strong>the</strong> cultivation of GMO crops.<br />
With <strong>the</strong> rising world population, it is imperative that genetically modified crops succeed. The<br />
world needs at least 70% more food by 2050, and demand is only going to increase after that. In<br />
developing countries where 2.5 billion subsistence farmers survive, food production needs to be doubled<br />
by 2050. With such a great rise in demand, biotech crops are essential not only for developing countries<br />
Bibliography<br />
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http://www.ers.usda.gov/Data/BiotechCrops/<br />
Andow, D., Hilbeckk, A., and Van Taut, N. (2008) Environmental Risk Assessment of Genetically<br />
Modified Organisms. Cambridge: CAB International<br />
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Bailey, B. and Lappe, M. (2002) Engineering <strong>the</strong> Farm: Ethical and Social Aspect of Agricultural<br />
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Bamford, S. (2007) Biology Unmoored. Los Angeles, California: University of California Press.<br />
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Boyle, R. (2011, Jan 24). How To Genetically Modify a Seed, Step By Step [electronic version]. Popular<br />
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Conner, A. J., Glare, T. R., and Nap, J. (2002) The Release of Genetically modified Crops into <strong>the</strong><br />
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Despain, David. (2010, December 9). Farming <strong>the</strong> Future: GM Crops Recommended as Key Part of<br />
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http://www.scientificamerican.com<br />
Evenson, R. E. (2004) Consumer Acceptance of Genetically Modified <strong>Food</strong>s. Cambridge: CAB<br />
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Genetically Engineered Animals. (n.d.). Retrieved April 8, 2012, from http://www.fda.gov/animal<br />
veterinary/developmentapprovalprocess/geneticengineering/geneticallyengineeredanimals/<br />
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Genetically modified crops. (2011, Feb 24). The Economist, 7, 17.<br />
Genetically Modified Wheat Designed to Terrify Aphids [electronic version]. (2012, March 28).<br />
Scientific American.<br />
Goyal, P. and Gurtoo, S. (2011). Factors Influencing Public Perception: Genetically Modified<br />
Organisms. GMO Biosafety Research, 2 (1), 1-11.<br />
Halford, N. (2000). Genetically modified crops: methodology, benefits, regulation and public concerns.<br />
British Medical Bulletin, 56 (1), 62-73.<br />
ISAAA Brief 43-2011. (2011). Retrieved March 30, 2012, from http://www.isaaa.org/resources/<br />
publications/ briefs/43/executivesummary/default.asp<br />
Kanter, J. (2012, January 16). BASF to stop selling genetically modified products in Europe.<br />
The New York Times. http://www.nytimes.com/<br />
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Levidow, L., Carr, S., and Wield D. (2011) Genetically modified crops in <strong>the</strong> European Union: regulatory<br />
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Lynas, M. (2010, November 4). What <strong>the</strong> Green Movement <strong>Got</strong> Wrong: A turncoat explains. The<br />
Telegraph. Retrieved March 23, 2012, from http://telegraph.co.uk<br />
Mariani, M. T. (2007) The Intersection Of International Law, Agricultural, Biotechnology, and Infectious<br />
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Pecahn, P. (2005) Genes on <strong>the</strong> Menu: Facts for Knowledge-Based Decisions. New York: Springer<br />
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Qaim, M. and Zilberman, D. (2003). Yield Effects of Genetically Modified Crops in Developing<br />
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Illustration Credits<br />
http://www.economist.com/node/18231380<br />
http://www.ers.usda.gov/Data/BiotechCrops/<br />
http://www.nytimes.com/2012/01/17/business/global/17iht-gmo17.html<br />
http://enviro.lclark.edu/resources/scotland/<strong>Food</strong>/WorldsApart.pdf<br />
http://www.isaaa.org/<br />
http://www.isaaa.org/<br />
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Chapter 12<br />
Sustainability and <strong>Food</strong><br />
Dennis Giaya, Eric Williams, and Rohit Satishchandra<br />
Introduction<br />
The high population density of many countries raises questions about <strong>the</strong>re are enough resources<br />
to support <strong>the</strong> growing population. With a growing amount of people to feed and a finite amount of<br />
exploitable food sources, <strong>the</strong> agriculture industry is striving towards more efficient and ultimately more<br />
sustainable methods of food production. Sustainability as a concept is rooted in a social context, and as a<br />
term is loosely defined. There is no ma<strong>the</strong>matical equation to give <strong>the</strong> sustainability of any particular<br />
system because sustainability is dependent on multiple factors, many of which are ra<strong>the</strong>r subjective. There<br />
are two main categories discussed under <strong>the</strong> title of sustainability: critical limits and competing<br />
objectives. There exists a scientific procedure to determine <strong>the</strong> critical limit of earth to sustain human life.<br />
However, considering competing objectives is a multifaceted problem. This involves balancing <strong>the</strong><br />
resources available in a manner best suited to serve <strong>the</strong> human population for an amount of time deemed<br />
acceptable. For this method to work, items must be prioritized so that fair compromises can be made to<br />
ensure maximum desired output (Fricker, 2000).<br />
The sustainable agriculture movement embraces methods that are designed to maximize <strong>the</strong> food<br />
production in a given area while minimizing <strong>the</strong> environmental impact. Practices such as rotating crops,<br />
using less harmful chemicals, and recycling are all embraced under <strong>the</strong> sustainable movement. Ano<strong>the</strong>r<br />
critical focus is <strong>the</strong> processing and transportation of goods. Processing consumes energy, and current<br />
transportation methods are fueled by depleting natural resources that also release harmful pollutants into<br />
<strong>the</strong> atmosphere. For example, milk production is an energy intensive process from raising <strong>the</strong> cows to<br />
transporting <strong>the</strong> milk. It is important to get as much milk per cow as possible in order to maximize profit<br />
and reduce environmental impact. Focusing on retrieving more milk per cow leads to better treatment of<br />
<strong>the</strong> cows and a more effective production process that is less wasteful. Dairy farmers are beginning to reuse<br />
water from <strong>the</strong> milk cooling process, harvest rainwater, and install boreholes in an effort to minimize<br />
water consumption. By increasing efficiency by 27%, dairy processors have prevented as much as<br />
270,000 tons of carbon dioxide from entering <strong>the</strong> atmosphere annually. This is a joint effort between <strong>the</strong><br />
processors and <strong>the</strong> retailers to use less energy and reduce emissions in <strong>the</strong> production and distribution<br />
process (Tasker, 2011).<br />
Unfortunately, helping <strong>the</strong> environment comes at a cost. Adhering to sustainable agriculture<br />
practices is difficult for many farmers who are struggling economically. Although sustainable practices<br />
are better in <strong>the</strong> long run, <strong>the</strong> operating costs can be impractical for some smaller farms. Additionally, <strong>the</strong><br />
cost of decreased output from using fewer chemicals is ultimately passed on to <strong>the</strong> consumer. Growing<br />
crops in a sustainable manner is better for <strong>the</strong> environment, but in some cases it may mean a decrease in<br />
volume. It all goes back to balancing <strong>the</strong> factors that contribute to sustainability. A decrease in output<br />
would mean increased competition that leads to increased prices for <strong>the</strong> consumer. However, <strong>the</strong>se initial<br />
challenges are insignificant when compared to <strong>the</strong> result once devastating irreversible environmental<br />
damage has occurred.<br />
130
This bar graph illustrates <strong>the</strong> amount of carbon dioxide released<br />
in <strong>the</strong> atmosphere to produce a half-pound of each of <strong>the</strong> foods.<br />
With <strong>the</strong> recent hype of climate change, <strong>the</strong> term carbon footprint has become increasingly<br />
popular. A carbon footprint is a measure of <strong>the</strong> ecological impact of a specific individual, location, or<br />
organization. Specifically, <strong>the</strong> carbon footprint accounts for <strong>the</strong> carbon dioxide emissions produced; it is<br />
measured in tons of carbon dioxide ETAP (2007). Many factors can affect <strong>the</strong> carbon footprint of <strong>the</strong><br />
agriculture industry. Different types of crops can have different carbon footprints depending on <strong>the</strong><br />
method used to grow <strong>the</strong>m. Also, it is generally true that eating lower on <strong>the</strong> food chain reduces <strong>the</strong><br />
carbon footprint of <strong>the</strong> end result. For example, eating beef will have a large carbon footprint because that<br />
cow had to be fed and taken care of. Energy was required to grow <strong>the</strong> crops to feed <strong>the</strong> cow and also to<br />
transport <strong>the</strong>m to <strong>the</strong> cow. By eating <strong>the</strong> crops <strong>the</strong>mselves ra<strong>the</strong>r than <strong>the</strong> cow, all of <strong>the</strong> excess<br />
intermediate energy can be omitted from <strong>the</strong> process.<br />
Carbon footprint is important to consider when discussing sustainable agriculture because a high<br />
carbon footprint has a severe environmental impact. Polluting <strong>the</strong> atmosphere is harmful on two separate<br />
levels. First <strong>the</strong>re is <strong>the</strong> climate change and water pollution that results from high carbon dioxide<br />
emissions. Then it must be considered that climate change could render some crops obsolete and would<br />
make obtaining water more difficult than it already is for some areas that are struggling to obtain usable<br />
farmland.<br />
History<br />
There has been a shift in U.S. agriculture. A census released by <strong>the</strong> USDA (United States<br />
Department of Agriculture) shows a dramatic increase in <strong>the</strong> number of farms and farmers from 2002 to<br />
2007. An increased awareness of how health, food, and <strong>the</strong> environment are all interrelated and impact<br />
sustainability has been <strong>the</strong> catalyst for most of <strong>the</strong> change. Some problems Americans are currently faced<br />
with include environmental degradation, water scarcity, and rising gasoline prices. These all affect <strong>the</strong><br />
ability to grow and transport quality food. The agrofuel boom, a recent movement to use agricultural<br />
products such as corn and o<strong>the</strong>r grains to create fuel, has diverted a large portion of grain supplies and is<br />
contributing to <strong>the</strong> global food crisis (Hundal, 2010).<br />
131
Major crops grown in <strong>the</strong> United States include corn, soybeans, hay, wheat, cotton, rain, and rice.<br />
The U.S. is <strong>the</strong> world‘s largest producer of corn. Corn is a versatile crop that is mostly used to feed<br />
livestock. It is also consumed by people or used to create environmentally friendly ethanol fuels for use in<br />
cars and trucks with a lower carbon footprint. Hay and grain are mainly used for animal consumption<br />
(EPA, 2009).<br />
On a global scale, food production is not being distributed evenly to meet <strong>the</strong> needs of a growing<br />
population. Economically stable nations suffer from food over consumption that leads to obesity while<br />
developing countries are plagued with starvation and a dwindling food supply. Increased production is<br />
limited by three major factors: land, water, and energy. An increasing global population means a decrease<br />
in <strong>the</strong> amount of land area per person available for growing food (Leaver, 2011). The availability of water<br />
is essential to growing food as irrigated crops account for 50% of <strong>the</strong> global food (Boutraa, 2010). A<br />
large amount of nonrenewable energy is used to make fertilizer for agriculture as well as to transport<br />
crops from <strong>the</strong> producer to <strong>the</strong> consumer. The main effect of globalization is that it is <strong>the</strong> driving force<br />
behind <strong>the</strong> sustainable agriculture movement. By considering <strong>the</strong> needs of people as a whole and <strong>the</strong><br />
resources available to <strong>the</strong>m, some kind of plan can be made to utilize <strong>the</strong> resources to <strong>the</strong>ir full potential<br />
and ensure maximum output for as long as possible.<br />
Rotating crops seasonally is a good way to avoid overfarming<br />
a plot of land to <strong>the</strong> point that it becomes unusable.<br />
Environmental Impact of Current Agriculture<br />
The environmental impacts of agriculture can be divided into two groups: those caused by<br />
expansion and those caused by amplification. Expansion refers to <strong>the</strong> scenario in which croplands and<br />
pastures extend into new areas and replace natural ecosystems, and amplification denotes <strong>the</strong> process by<br />
which existing crops are managed for higher production through <strong>the</strong> use of irrigation, fertilizers, and<br />
mechanization.<br />
The availability of land area to produce food has not increased substantially over <strong>the</strong> past 50<br />
years. Meanwhile, <strong>the</strong> rising global population has decreased <strong>the</strong> agricultural land area available per<br />
person to grow food from 1.30 to 0.72 hectares in <strong>the</strong> last 40 years. These trends will most likely stay <strong>the</strong><br />
same in future years because land will be used for o<strong>the</strong>r uses such as urbanization, biofuel production,<br />
desertification, and salination. Global agriculture has cleared 70% of <strong>the</strong> grassland, 50% of <strong>the</strong> savanna,<br />
45% of <strong>the</strong> temperate deciduous forest, and 27% of <strong>the</strong> tropical forest biome. Croplands and pastures<br />
currently represent almost 40% of <strong>the</strong> non-ice land on Earth, and much of <strong>the</strong> expansion has been isolated<br />
132
to <strong>the</strong> tropics, where an estimated 80% of new croplands will replace forests. This clearing of <strong>the</strong> biomes<br />
eliminates biodiversity and key ecosystem services, and also contributes a major source of greenhouse gas<br />
emissions (approximately 12% of total anthropogenic CO2 emissions). In addition, almost 70% of global<br />
freshwater usage is used for irrigation. Rainwater farming currently consumes <strong>the</strong> most of <strong>the</strong> global<br />
water supply (Foley et al., 2011). Thus <strong>the</strong>re is increasing pressure to slow <strong>the</strong> expansion of agricultural<br />
land because of its associated GHG emissions and contribution to <strong>the</strong> loss of biodiversity. Agriculture has<br />
also become dependent on non-renewable energy sources to maintain its operation; 4% of global fossil<br />
fuel energy is used by farming, and about 50% of this amount is required for production of nitrogen<br />
fertilizer (Leaver, 2011).<br />
<strong>Food</strong> Transport and Climate<br />
Public concern regarding climate change has significantly increased in recent years; one<br />
particular aspect that has garnered increased attention has been food production and <strong>the</strong> impact it has on<br />
greenhouse gas (GHG) emission. Few studies, however, have analyzed <strong>the</strong> GHG emissions linked to food<br />
production in comparison to <strong>the</strong> transportation and distribution of food products. The findings of one<br />
recent study suggest that despite <strong>the</strong> vast amount of distance food travels in general, <strong>the</strong> great majority of<br />
food-related GHG emissions can be linked to <strong>the</strong> production phase. In fact, 83% of <strong>the</strong> average U.S.<br />
household footprint for food consumption is from production, and only 11% of life-cycle GHG emissions<br />
can be attributed to transportation as a whole. Fur<strong>the</strong>r, <strong>the</strong> results indicated that <strong>the</strong> most plausible course<br />
of action in <strong>the</strong> attempt to lower food-related GHG may involve a shift in dietary standards, ra<strong>the</strong>r than an<br />
emphasis on localized retail. <strong>Food</strong>, combined with home energy and transportation, comprises a large<br />
share of most consumers‘ personal impact on <strong>the</strong> climate. Unlike home and transportation, however, <strong>the</strong><br />
purchase of food allows consumers to reduce more easily <strong>the</strong>ir personal impact because of <strong>the</strong> substantial<br />
amount of personal choice involved and relative lack of long-term restricting effects.<br />
The total t-km of freight by mode per year per household, transport-related GHG emissions by mode,<br />
total GHG emissions by supply chain tier associated with household food consumption<br />
in <strong>the</strong> United States, and comparative climate impacts of different food groups.<br />
133
There has been a steady increase in both organic and locally grown food in <strong>the</strong> U.S., which shows<br />
<strong>the</strong> increasing awareness in American consumers of <strong>the</strong>ir impact on <strong>the</strong> environment. Red meat and cereal<br />
(and o<strong>the</strong>r grain products) contribute <strong>the</strong> vast majority of transport and supply-chain affiliated GHG<br />
emissions. Trucking contributes <strong>the</strong> vast majority of food transportation for all major food groups. Dairy<br />
products are responsible for <strong>the</strong> most emission of methane. It was determined that relatively small shifts<br />
in <strong>the</strong> average household diet could yield GHG reductions similar to that of localized production. For<br />
example, a 21-24% reduction in red meat consumption, shifted to chicken, fish or an average vegetarian<br />
diet lacking meat consumption would achieve <strong>the</strong> same reduction as total localization (Weber&<br />
Mat<strong>the</strong>ws, 2008)<br />
Solutions for Sustainable Agriculture<br />
Clearly, <strong>the</strong>se problems present environmentalists, and <strong>the</strong> human population in general, with an<br />
alarming dilemma. Just as world population and consumption continue to rise, so also does <strong>the</strong> need to<br />
grow food sustainably and reduce <strong>the</strong> agricultural footprint. Environmentalists insist that halting, or at <strong>the</strong><br />
very least delaying, agricultural expansion is <strong>the</strong> first step in ensuring secure and sustainable food supply<br />
for <strong>the</strong> coming years. They claim that crops situated in tropical locations, where much of <strong>the</strong> deforestation<br />
occurs, produce low yields, and are not a significant source of protein. The next step is closing <strong>the</strong><br />
disparities in yield among various landscapes worldwide so that underperforming landscapes can become<br />
equal with <strong>the</strong> areas of highest yield, <strong>the</strong>reby increasing food supply while keeping expansion at a<br />
minimum. Finally, maximizing <strong>the</strong> efficiency of irrigation and eating less meat and dairy products are<br />
essential in sustainable agriculture (Foley et al., 2011)<br />
Though conventional agricultural systems are largely specialized, <strong>the</strong> growth of one crop year after<br />
year is not a prevalent practice. Crop rotation, or <strong>the</strong> planting of different crops on a particular plot of land<br />
over time, has been observed for over 2,000 years. Through <strong>the</strong> years, different regions of <strong>the</strong> world have<br />
adopted various combinations of crops; this independent evolution can be attributed to <strong>the</strong> adaptability of<br />
particular crops to certain environments.<br />
The widespread use of syn<strong>the</strong>tic fertilizers, herbicides, and fungicides led agriculturalists to believe<br />
that <strong>the</strong> need for crop rotation would slowly diminish because farmers could regulate yield-limiting<br />
elements such as fertility and erosion. Removing crop rotation without conceding production has been<br />
more of a challenge than originally anticipated however. Though <strong>the</strong> true benefits of switching crops is<br />
not fully understood, farmers have continued <strong>the</strong> practice because of noticeable benefits, such as<br />
increased nitrogen-use efficiency and a decline in weed resistance due to <strong>the</strong> diversity of herbicides<br />
associated with particular crops. Careful design of rotations can also be useful in controlling pest<br />
populations or <strong>the</strong> spread of pests across a landscape. Attention is now being drawn to system redesign,<br />
which could be as simple as introducing an ―off-season‖ cover crop or as extensive as radically altering<br />
<strong>the</strong> crops grown and expanding number of crops, thus increasing <strong>the</strong> length of <strong>the</strong> rotation. Similarly, a<br />
push toward reduced tilling and greater focus on crop diversity could prove extremely beneficial in <strong>the</strong><br />
long run. These systems could provide greater farming system resilience and enhanced income stability<br />
(Francis & Porter, 2011).<br />
Maintaining soil fertility through more efficient use of fertilizer is a goal driven by high energy<br />
prices and environmental regulation. The use of green manures as cover crops, animal manure and<br />
compost, and grain legumes is an alternative in organic systems that distinguish <strong>the</strong>m from large-scale<br />
conventional systems. Research has shown that although starter fertilizer often provides a noticeable<br />
effect on crop appearance in <strong>the</strong> early stages of development, it has little influence on crop yields.<br />
Substituting compost and manure, along with non-traditional soil amendments are viable strategies for<br />
sustainable nutrient management (Francis & Porter, 2011).<br />
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The search for sustainable agricultural methods that can secure a stable food supply for future<br />
generations inherently places greater demand on food crop production, animal feed, fiber, and fuels. In<br />
recent years, improved genetics have led to crops receiving private research in <strong>the</strong> hope of dramatically<br />
increasing yields. In nearly all cases, plant genes are moved within or across species, which creates new<br />
combinations based on mutations. The most obvious instance of this has been in U.S. corn production,<br />
which has increased 500% in <strong>the</strong> last 70 years. Today scientists are able to use market-assisted breeding<br />
and biotechnology to better measure and increase <strong>the</strong> precision of DNA alterations. Seed development has<br />
<strong>the</strong> potential to reduce water requirements and fertilizer needed for corn and cotton crops (―Agriculture's<br />
Sustainable Future‖, 2009).<br />
Future Plans<br />
Increasing global awareness of environmental effects of excess carbon has led to plans to reduce<br />
carbon outputs. Five proposed solutions are <strong>the</strong> end of using tropical land for farming, increasing<br />
productivity of initially low-yield farms, improve water usage and waste, reduce fertilizer use, and reduce<br />
meat consumption. Doing such can reduce economic costs and environmental costs simultaneously. There<br />
are core issues that can be addressed which will have a significant effect on sustainability (Jonathan,<br />
2011).<br />
Three major issues that can be addressed are land use, meat consumption, and food waste. All<br />
three of <strong>the</strong>se can be reduced in order to improve <strong>the</strong> sustainability of food production. By <strong>the</strong> year 2050,<br />
<strong>the</strong> world population is expected to reach nine billion. These people will need to be fed, which will cause<br />
an increase in food consumption and <strong>the</strong>refore an increase in food production. An extrapolation of current<br />
statistics regarding food production indicates an impending dilemma. Farming is <strong>the</strong> leading cause of<br />
deforestation, and to some extent, soil erosion. Previous solutions were made without sufficient data of<br />
<strong>the</strong> situation. Each idea only focused on one problem. The overarching problem is caused by <strong>the</strong><br />
combination of <strong>the</strong> individual factors. Recent research has allowed for informed ideas. The proposed plan<br />
includes slowing and stopping clear-cutting land, increasing food production in developing countries, and<br />
using fertilizers strategically. It was also suggested that individuals start consuming more vegetables and<br />
fruits as opposed to meats. In addition, crops used for animal feed uses a significant amount of <strong>the</strong> food<br />
produced globally. Reducing this would provide more food for <strong>the</strong> growing population. (Coren, 2011).<br />
Currently, 38% of global land area (excluding Antarctica and Greenland because of <strong>the</strong> cold<br />
climates of <strong>the</strong>se regions) is used for farming. Although this is not <strong>the</strong> majority of <strong>the</strong> available land, it is<br />
<strong>the</strong> best portion of land. Naturally, <strong>the</strong> most arable sections of land were chosen first. The remaining land<br />
comprises deserts, mountains, and tropical rainforests. Although expanding into <strong>the</strong> rainforests is<br />
possible, and has already occurred, it is not an expedient choice because <strong>the</strong> rainforests are large<br />
consumers of atmospheric carbon dioxide. Clearing <strong>the</strong> rain forests would harm <strong>the</strong> planet greatly<br />
(Jonathan, 2011).<br />
Ideally, food production per unit area should be increased; however, it is not nearly enough to<br />
provide sufficient food for <strong>the</strong> growing population. Global production has been increased by<br />
approximately 20%. This increase is far less than what is needed and is less than what is reported. In<br />
addition, a portion of <strong>the</strong> produced food is not being consumed by people. Alternate uses reduce <strong>the</strong> food<br />
supply by 40%. Also, meat production has a net food loss. The conversion of plant mass to animal mass is<br />
about 30 to one (Jonathan, 2011).<br />
135
Mean carbon footprint versus total nitrogen applied.<br />
As more nitrogen fertilizers are added, emissions increase dramatically<br />
(from Huthaa, Thorburnb, Radford, & Thornton, 2010).<br />
The number of miles food travels is ano<strong>the</strong>r aspect that can be reduced to improve sustainability.<br />
On average, food travels 1500 miles before it reaches <strong>the</strong> consumer (Lindsey, 2011). This can be reduced<br />
to by producing food locally. This way, <strong>the</strong> emissions by <strong>the</strong> truck or ships used to transport <strong>the</strong> food is<br />
avoided.<br />
The solution must come from a multitude of actions. First, agriculture must not be allowed to<br />
spread into tropical forests. Although this might restrain expansion for land, <strong>the</strong> environmental effects of<br />
expansion would have more drastic, negative effects in <strong>the</strong> long-term. This has been done by offering socalled<br />
carbon credits to countries that do not cause deforestation. O<strong>the</strong>r countries can buy <strong>the</strong>se carbon<br />
credits, causing incentives to <strong>the</strong> counties to continue to avoid clearing forests. In addition, food can be<br />
certified to be shown that it was not grown on deforested land. Such a method would require individual<br />
initiative to choose foods not grown on deforested lands (Jonathan, 2011).<br />
The next problem to be addressed is <strong>the</strong> production per land area. Improvements can ei<strong>the</strong>r be<br />
made to <strong>the</strong> highest producing farms, such as through genetic engineering, or to <strong>the</strong> lowest producing<br />
farms, which are generally in areas where food shortages are common. Research has shown that<br />
increasing food production of low yield farms would have <strong>the</strong> greatest impact. These farms are primarily<br />
located in Africa, Central America and Eastern Europe. Yields can be improved with better seeds,<br />
efficient fertilizer use, and improved irrigation, all readily available, as opposed to genetic engineering,<br />
which is a greater investment. Such tactics would have little environmental effect, <strong>the</strong> worst being<br />
fertilizer use if done improperly, and could result in gains of up to 60%. Still, caution must be taken to<br />
avoid overuse of chemicals irrigation (Jonathan, 2011).<br />
Resources must be used more efficiently. The resources are water, fertilizers and energy. One<br />
calorie of food requires, on average, one liter of irrigation water to grow. However, this optimal amount is<br />
often exceeded because of poor technique. Better tactics would reduce water usage. For example,<br />
applying water directly to <strong>the</strong> roots of crops as opposed to spraying <strong>the</strong> water into <strong>the</strong> air would minimize<br />
136
water lost to evaporation. It is also possible to reduce evaporation in irrigation systems by covering said<br />
systems with organic matter. Fertilizers are difficult to use efficiently. Fertilizers are commonly overused<br />
or underused, <strong>the</strong> first of which is wasteful and harmful to <strong>the</strong> environment and <strong>the</strong> second of which will<br />
reduce crops production. Incentives can be made to prevent watershed contamination, an effect of<br />
overused chemicals (Jonathan, 2011). In standard use of fertilizers, 1% of <strong>the</strong> nitrous oxide directly enters<br />
<strong>the</strong> atmosphere (Huth, Thorburn, Radford, & Thornton, 2010). Fertilizers can account for 75% of <strong>the</strong><br />
emission of crop production, so care must be taken not to overuse <strong>the</strong>m (Hillier, Hawes, Squire, Hilton,<br />
Wale, & Smith, 2009).<br />
Drip irrigation system; water is applied directly<br />
to <strong>the</strong> roots of plants to conserve water.<br />
<strong>Food</strong> can be made more readily available if individuals choose to eat less meat. As mentioned<br />
before, meat consumption loses a large portion of <strong>the</strong> calories used as animal feed. In fact, completely<br />
ending all meat consumption would allow cause a 50% increase of available calories. This situation is<br />
unlikely, as many people might oppose giving up meat because of personal preference. Still, minor<br />
changes can be made. Switching grain-fed beef to o<strong>the</strong>r types of meat would have a significant effect<br />
(Jonathan, 2011).<br />
Ano<strong>the</strong>r major solution is to reduce food waste. After <strong>the</strong> effort and resources have been spent to<br />
produce <strong>the</strong> food, it makes sense not to waste it. However, up to 30% of <strong>the</strong> food produced is lost. In<br />
richer countries such as <strong>the</strong> US, a great deal of food is thrown out. This happens frequently at restaurants;<br />
causes include oversize portions, in which servings are too large, and extras are discarded. Reducing<br />
portions would be beneficial in terms of reducing food wasted and would also help a country deal with<br />
growing obesity. Less developed countries suffer most of <strong>the</strong> losses at <strong>the</strong> production stages. <strong>Food</strong> is lost<br />
to failed crops and pests because of lower quality refrigeration and storage. Some food is never delivered<br />
because of lack of infrastructure to handle <strong>the</strong> food. Improving <strong>the</strong> infrastructure and communication<br />
would help reduce waste (Jonathan, 2011).<br />
137
Conclusions<br />
Overall, <strong>the</strong> greatest gains can be made possible by a combination of <strong>the</strong> available strategies,<br />
methods, and personal choices. The five proposed strategies, although each helpful on its own, require <strong>the</strong><br />
o<strong>the</strong>r four to be significant. These also need person initiative to be implemented.<br />
An example of what has happened and what can happen if proper decisions are made is <strong>the</strong> case<br />
of <strong>the</strong> orangutans that inhabit Borneo. The orangutans have been threatened because of <strong>the</strong> deforestation<br />
of <strong>the</strong>ir habitats. The orangutans live in a 415000-hectare wildlife preserve; however, <strong>the</strong> reserve is<br />
immediately surrounded by oil-palm plantations. Because of this, <strong>the</strong>ir population is in decline. The<br />
values of <strong>the</strong>se industries makes <strong>the</strong> end <strong>the</strong>m quite unlikely. This means that continuance of current<br />
practices can mean extinction of <strong>the</strong> specie. However, activists have worked to prevent such an end<br />
(Finitude, 2009).<br />
A plan has been made to pay foresters to not cut down trees. This benefits both <strong>the</strong> country and<br />
<strong>the</strong> environment. One example is Indonesia. Being <strong>the</strong> third greatest producer of carbon, it had agreed to<br />
one of <strong>the</strong>se contracts. It has plans to cut pollution by 26%, and this deal could increase that figure to<br />
41%. However, despite <strong>the</strong> potency of <strong>the</strong> idea, implementing it might not be as easy as thought. The land<br />
not being used is highly sought out for because of <strong>the</strong> potential productivity. Still, activists are trying <strong>the</strong>ir<br />
best. This halt of <strong>the</strong> industrial invasion would allow for <strong>the</strong> release of captive orangutans back into <strong>the</strong>ir<br />
natural habitats, without <strong>the</strong> fear of being run out by business (―The Finitude of Forests‖, 2009).<br />
The plan also includes <strong>the</strong> re-planting of multiple trees. Such would bolster affected communities<br />
and improve lives. These new trees would also contribute towards removing carbon from <strong>the</strong> atmosphere.<br />
It has been estimated to be a quantity of 75 million tons spanned over <strong>the</strong> next 30 years (Finitude, 2009).<br />
These figures will not come to pass if <strong>the</strong> plan is not implemented. The plan has to receive certain<br />
certifications before can be applied. For example, it has to be proven that <strong>the</strong> land was in sufficient danger<br />
of being cleared in order for carbon credits to be awarded. There are also political qualms halting<br />
progress. The companies have greater sway in <strong>the</strong> debate, making it difficult to get <strong>the</strong> plan approved.<br />
These trees provide a source of income for multiple companies, and protecting <strong>the</strong> trees would reduce<br />
<strong>the</strong>ir profits (―The Finitude of Forests‖, 2009). This example shows how food production can be made<br />
sustainable as long as <strong>the</strong> proper actions are taken<br />
Bibliography<br />
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Foley, J. (2011). Solutions for A cultivated planet. Nature, (478), 337.<br />
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Francis, C. A., & Porter, P. (2011). Ecology in sustainable agriculture practices and systems. Critical<br />
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Hamilton R. (2009) Agriculture's Sustainable Future: Breeding Better Crops. [electronic version]<br />
Scientific American.<br />
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<strong>Food</strong> Crop Production. International Journal of Agricultural Sustainability, 7, 79-147.<br />
Hundal, L. (2012). The conversion to sustainable agriculture. Journal of Environmental Quality ,<br />
41 (2), 616-616.<br />
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and legumes on N2O and CO2 emissions from soils in subtropical agricultural systems: A<br />
simulation study. [online version] Agriculture, Ecosystems & Environment, 136, 3–4, 351–357.<br />
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305, 60-65.<br />
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Illustration Credits<br />
http://www.drgreene.com/sites/default/files/images/perspectives-fightglobalwar.jpg<br />
http://www.iol.uni-bonn.de/images/FF_kreis_e.jpg<br />
http://pubs.acs.org/doi/pdfplus/10.1021/es702969f<br />
http://pubs.acs.org/doi/pdfplus/10.1021/es702969f<br />
http://www.tandfonline.com/doi/pdf/10.3763/ijas.2009.0419<br />
http://www.cropinfo.net/drip.htm<br />
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Chapter 13<br />
The History of Agriculture<br />
Ryan Fletcher and Aaron Hammond<br />
Introduction<br />
For <strong>the</strong> past ten thousand years, <strong>the</strong> history of human civilization has run parallel to <strong>the</strong><br />
development of agriculture. First honed in <strong>the</strong> Fertile Crescent, Egypt, and India, plant and animal<br />
domestication allowed local Neolithic peoples to grow a surplus of food and thus support non-agrarian<br />
specialists. Between craftsman, warriors, and kings, this increasing social complexity led naturally to<br />
more stratified and capable societies and soon gave rise to <strong>the</strong> cultural and infrastructural institutions<br />
which define civilization. None<strong>the</strong>less, some societies remained steadfast in <strong>the</strong>ir hunting and ga<strong>the</strong>ring<br />
ways. These groups were almost universally eclipsed, however, by <strong>the</strong>ir better nourished and more<br />
populous neighbors who had made <strong>the</strong> switch. Agriculture was <strong>the</strong>refore crucial in shaping <strong>the</strong> ancient<br />
world and consequently key in <strong>the</strong> emergence of advanced civilization.<br />
The first undisputed archaeological evidence for plant domestication comes from <strong>the</strong> Levant, a<br />
region on <strong>the</strong> eastern coast of <strong>the</strong> Mediterranean which includes present-day Syria, Lebanon, Israel,<br />
Jordan, and Palestine. At numerous sites throughout this area, evidence of <strong>the</strong> cultivation of emmer<br />
wheat, einkorn wheat, peas, flax, chick peas, bitter vetch, and barely has been discovered (Diamond,<br />
1991). These plants are often referred to by anthropologists as <strong>the</strong> founder crops because of <strong>the</strong>ir immense<br />
importance to <strong>the</strong>se agricultural pioneers.<br />
This map identifies locations associated with early Neolithic agriculture.<br />
These sites are spread throughout Southwest Asia, particularly in <strong>the</strong> Levant.<br />
Neolithic trading and migration soon spread <strong>the</strong>se crops to both Egypt (8000 BC) and<br />
Mesopotamia (7000 BC). Particularly fertile soil, due to regular silt deposits by <strong>the</strong> Nile in <strong>the</strong> former and<br />
<strong>the</strong> Tigris and Euphrates in <strong>the</strong> latter, allowed for large-scale agricultural operations which would lead <strong>the</strong><br />
civilizations local to <strong>the</strong>se regions to flourish, building cities and leaving an indelible mark on early art<br />
140
and science. In a similar way, knowledge of plant cultivation exploded across Europe around this time,<br />
and evidence suggests <strong>the</strong> presence of farming as far west as Ireland by <strong>the</strong> mid-sixth millennium BC<br />
(Diamond, 1991). Because <strong>the</strong> Eurasian landmass exists primarily on an east-west axis with relatively<br />
consistent latitude and climate, early plant domesticates required little modification to spread throughout<br />
<strong>the</strong> two continents (Diamond, 1999). Consequently, within a few millennia, nearly all of Europe and<br />
western Asia had succumbed to <strong>the</strong> agricultural revolution.<br />
Plant domestication also appears to have independently originated in China. By 7500 BC, <strong>the</strong> rich<br />
loess of <strong>the</strong> Yangtze and Huang He Rivers had provided <strong>the</strong> requisite material to cultivate millet, rice, and<br />
soy and mung beans. Surrounded by tall mountains and inhospitable deserts, <strong>the</strong> Neolithic Chinese were<br />
entirely geographically isolated from <strong>the</strong> rest of Eurasia, leading to this difference in agricultural fare.<br />
Fur<strong>the</strong>rmore, <strong>the</strong> East Asian land proved fertile enough to allow early Chinese to overcome this isolation<br />
and consequently develop civilization of a complexity on par with <strong>the</strong>ir European relatives (Mazoyer &<br />
Rudart, 2006).<br />
Agriculture likewise developed independently in several o<strong>the</strong>r locales around <strong>the</strong> world. By 5000<br />
BC, <strong>the</strong> Sahel zone in Africa boasted domesticated rice and sorghum, and <strong>the</strong> peoples of <strong>the</strong> New Guinea<br />
had been farming sugar cane and bananas in gardens for two thousand years. The Amerindians, too,<br />
began to domesticate a number of plants within a few millennia. In Mesoamerica, <strong>the</strong> familiar trio of<br />
maize, beans, and squash took hold in <strong>the</strong> mid-third millennium. At <strong>the</strong> same time, early Andeans had<br />
domesticated manioc, quinoa, and <strong>the</strong> potato, and groups in <strong>the</strong> Eastern United States had begun growing<br />
sunflower and goosefoot. The Americas, unlike Eurasia, are situated on a north-south axis; <strong>the</strong>re is great<br />
latitudinal and climatic variation on <strong>the</strong> landmass (Diamond, 1999). Species of plants suited for one area<br />
thus could not be grown in o<strong>the</strong>rs. The spread of agriculture was <strong>the</strong>refore much slower for aboriginal<br />
Americans than for <strong>the</strong>ir European counterparts. In many cases, however, distribution was altoge<strong>the</strong>r<br />
impossible, meaning that many Native American groups remained hunters and ga<strong>the</strong>rers.<br />
This map identifies <strong>the</strong> major continental axes for Eurasia, <strong>the</strong> Americas, and Africa.<br />
The north-south orientation of both <strong>the</strong> Americas and Africa seriously hindered<br />
propagation of crops throughout <strong>the</strong> landmasses.<br />
141
In many areas, <strong>the</strong> domestication of animals directly followed <strong>the</strong> domestication of plants.<br />
Whe<strong>the</strong>r <strong>the</strong>y served as beasts of burden, means of transportation or warfare, or dietary and material<br />
supplements, early animal domesticates complemented <strong>the</strong> increased productivity offered by agriculture.<br />
Southwest Asia was home to many potential candidates for domestication; by <strong>the</strong> sixth millennium BC,<br />
dogs, sheep, goats, pigs, and cows had all been bred in captivity by Neolithic farmers (Diamond, 1999).<br />
Archaeological evidence suggests that dogs were primarily used for hunting, whereas goats, pigs, and<br />
cows provided some variety to <strong>the</strong> o<strong>the</strong>rwise bland agrarian diet through meat and milk (Mazoyer &<br />
Rudart, 2006). Better than offering foodstuffs alone, bulls were used to supplement human muscle and<br />
sheep were sheared for <strong>the</strong>ir wool. The horse, arguably <strong>the</strong> most important animal domesticate, emerged<br />
from sou<strong>the</strong>rn Russia as early as <strong>the</strong> fifth millennium BC, consequently revolutionizing warfare and<br />
communication. Around <strong>the</strong> same time, <strong>the</strong> water buffalo was first domesticated in China, essentially<br />
filling <strong>the</strong> same role as <strong>the</strong> cow in Southwest Asia (Diamond, 1999). Eurasia thus offered a veritable<br />
menagerie for Neolithic farmers, and <strong>the</strong> material culture benefitted accordingly.<br />
The peoples of <strong>the</strong> Americas, in contrast, did not benefit much from domestication of animals.<br />
Because of widespread extinctions of many of <strong>the</strong> large mammals of North and South America possibly<br />
precipitated by <strong>the</strong> migration <strong>the</strong>reto, few possible animal domesticates persisted until <strong>the</strong> development of<br />
agriculture. Only <strong>the</strong> llama and alpaca proved sufficiently docile; <strong>the</strong>se animals, however, could not<br />
accept a human rider or plow. The Amerindians thus primarily used <strong>the</strong>se two for <strong>the</strong>ir wool and to carry<br />
light loads. As a consequence of this absence of large mammals, Native Americans were largely<br />
unexposed to <strong>the</strong> suite of diseases that accompany <strong>the</strong>se animals, leading to a lack of acquired immunities<br />
(Diamond, 1999). When such viruses were introduced to <strong>the</strong> natives during European colonization, <strong>the</strong><br />
results were <strong>the</strong>refore catastrophic.<br />
In retrospect, <strong>the</strong> benefits of agriculture seem abundantly clear. Farming and husbandry offer<br />
much more food per acre than hunting and ga<strong>the</strong>ring, which obviously must improve <strong>the</strong> quality of life for<br />
those cultivating <strong>the</strong> acre. This is not <strong>the</strong> case, however. On average, those in modern hunting and<br />
ga<strong>the</strong>ring societies spend only fifteen hours a week on <strong>the</strong> acquisition of food. Comparatively, those in<br />
primitive farming societies spend upwards of sixty hours a week tilling, plowing, watering, and<br />
harvesting (Diamond, 1991). Fur<strong>the</strong>rmore, animal and wild plant populations tend to be more stable<br />
sources of food than farming; <strong>the</strong>re is never a bad season of deer, whereas a bad growing season can lead<br />
to famine for primitive farmers. The increased population density that generally accompanies farming<br />
also tends to be miserable. Cities, on <strong>the</strong> whole, tend to be much dirtier, disease-ridden places than rural<br />
hamlets (Mazoyer & Rudart, 2006).<br />
In addition, <strong>the</strong> surplus of food provided by agriculture allows for a social stratification and,<br />
consequently, inequality (Harris, 2001). The question thus arises as to why <strong>the</strong>n nearly all successful<br />
civilizations have been those based upon an agrarian model. Although agriculture can lead to an<br />
unfortunate situation for <strong>the</strong> populace, it is a sustainable and scalable economic model for <strong>the</strong> state. In<br />
times of war, quantity often beats quality. Consider that, in a battle of two opposing tribes, <strong>the</strong> one who<br />
presents ten warriors is likely to beat <strong>the</strong> one who presents one. Whereas hunting and ga<strong>the</strong>ring produces<br />
better-fed and happier people, <strong>the</strong> sheer abundance of food offered by agriculture leads populations to<br />
grow accordingly (Diamond, 1991). Therefore, in most confrontations between farming and non-farming<br />
peoples, <strong>the</strong> green thumbs generally win.<br />
The history of agriculture has been inextricable from <strong>the</strong> past ten thousand years of human<br />
history. This trend shows no sign of abating. The population of Earth is perpetually increasing; so too<br />
must food production increase to meet this growing demand. Although modern methods of farming and<br />
animal husbandry would be foreign to Neolithic farmers, modern man can learn from his primitive<br />
forebears. Moreover, he should appreciate <strong>the</strong> sacrifices in quality of life that made agriculture possible<br />
and likewise shaped <strong>the</strong> world in an overwhelmingly positive way.<br />
142
Sustainable and Alternative Agricultural Methods<br />
For <strong>the</strong> last ten thousand years agriculture has served as <strong>the</strong> keystone to human civilization. From<br />
humble origins in manual labor, agricultural methods rapidly advanced towards large scale animal<br />
husbandry and mechanized crop farming during <strong>the</strong> nineteenth and twentieth centuries (Mazoyer &<br />
Roudart, 2006). These agricultural advances have vastly increased worldwide food production; however,<br />
<strong>the</strong>se same methods pose serious problems in terms of <strong>the</strong>ir sustainability and have significant detrimental<br />
environmental impacts.<br />
Agriculture of today must be able to sustain itself for many centuries to come if humanity is to<br />
continue its swift technological advancements and maintain its large global population. The world<br />
populace is projected to increase by billions of individuals over <strong>the</strong> next several decades, and is<br />
anticipated to reach a maximum size of between ten billion and eleven billion individuals. In order to<br />
avoid potential food shortages in <strong>the</strong> future, food production and thus agricultural yields must increase<br />
with <strong>the</strong> global population. Unfortunately, <strong>the</strong> human race has already manipulated 70% of <strong>the</strong> world‘s<br />
farmable landmass. As <strong>the</strong> amount of available land for farming dwindles, future food demands must be<br />
met by farmers ei<strong>the</strong>r increasing <strong>the</strong> productivity of <strong>the</strong>ir current farmlands or exploiting alternative<br />
sources of arable space, such as <strong>the</strong> world‘s oceans. New, space conserving methods of agriculture will be<br />
needed in order to avoid potential catastrophe and starvation in <strong>the</strong> future (Raman, 2006).<br />
Starvation has been avoided, for <strong>the</strong> most part, due to increases in productivity of current<br />
farmlands. This increased productivity has been created by farmers applying chemicals to and exploiting<br />
technology usage in agricultural spaces. Because technology and chemicals are only as abundant as <strong>the</strong>ir<br />
raw materials, which are a finite resource, fur<strong>the</strong>r increases in <strong>the</strong> productivity of current agricultural<br />
methods will eventually decline (Raman, 2006).<br />
The application of <strong>the</strong>se chemicals by farmers has serious detrimental health effects. Because<br />
fertilizers and pesticides play important roles in <strong>the</strong> productivity of current agriculture, twenty million<br />
tons of fertilizer and five-hundred thousand tons of pesticides are applied in <strong>the</strong> United States alone.<br />
Researchers have found many of <strong>the</strong>se chemicals to cause health issues in humans; for instance, <strong>the</strong><br />
commonly used herbicide Atrazine has been linked to numerous forms of cancer. The pilots of cropdusting<br />
aircraft have significantly higher instances of stomach cancer than individuals in <strong>the</strong> normal<br />
population. Unfortunately, farmers eschew alternatives to this massive chemical usage because of its<br />
financial benefits (Uri, 2006).<br />
Both chemical products and soil degradation have serious detrimental effects on <strong>the</strong> environment.<br />
On average, just over five tons of soil per acre is eroded annually with an estimated societal cost of<br />
approximately twenty-nine billion dollars. This eroded soil, and <strong>the</strong> chemicals applied to it by farmers,<br />
often find <strong>the</strong>ir way into bodies of water. As precipitation falls on agricultural lands, it absorbs <strong>the</strong>se<br />
chemical and forms a mixture with soil. This mixture <strong>the</strong>n flows into streams, rivers, and lakes.<br />
Eventually this concoction appears in <strong>the</strong> oceans of <strong>the</strong> world, polluting waterways and ruining entire<br />
ecosystems in <strong>the</strong> process (Uri, 2006).<br />
Soil degradation and <strong>the</strong> usage of chemicals can be entirely avoided using <strong>the</strong> practice of<br />
aquaculture, or <strong>the</strong> farming of aquatic organisms such as fish, mollusks, crustaceans, and aquatic plants.<br />
Aquaculture can meet future food demands because it can utilize <strong>the</strong> free space of <strong>the</strong> oceans;<br />
approximately three quarters of <strong>the</strong> planet is covered by water while only a quarter of <strong>the</strong> planet is dry<br />
land. Aquaculture can also reduce pressures on natural fisheries, which are currently ei<strong>the</strong>r at <strong>the</strong>ir<br />
maximum productivity or are in decline due to overharvesting. Lastly, aquaculture is an excellent<br />
alternative to animal husbandry for <strong>the</strong> production of necessary proteins that are not found in plants<br />
(Parker, 2002).<br />
143
Aquaculture is composed of four distinct stages. The process begins with hatchery, which is <strong>the</strong><br />
production of seeds, eggs, and young fish that are used to stock growing facilities. Seeds are used for <strong>the</strong><br />
cultivation of aquatic plants, and eggs are used for <strong>the</strong> breeding of fish, crustaceans, or mollusks. Both<br />
seeds and eggs are ei<strong>the</strong>r captured from <strong>the</strong>ir natural environment or produced from broodstock, which<br />
are adult specimens kept alive for <strong>the</strong> purpose of reproduction (Parker, 2002).<br />
The young organisms produced in hatchery are <strong>the</strong>n transported to <strong>the</strong> previously mentioned<br />
growing facilities, where <strong>the</strong>y are allowed to fully mature into adult specimens in a process known as<br />
grow-out. This process can ei<strong>the</strong>r be an intensive program, in which a very dense, highly maintained,<br />
population is maintained in a small space, or an extensive program, in which a lower population density is<br />
maintained with less micro-management. Intensive programs often take place in cages, tanks or ponds,<br />
and extensive programs often take place in lakes or unrestricted areas of <strong>the</strong> ocean (Parker 2002).<br />
The Aquaculture Processes of Cobia Production<br />
Hatchery<br />
Grow-out<br />
Harvesting<br />
Marketing<br />
Farming of cobia begins with <strong>the</strong> collection and hatchery of eggs. After <strong>the</strong> eggs have grown into young<br />
fish, <strong>the</strong>y are transported to a growing facility in which <strong>the</strong>y mature into adults. Once <strong>the</strong> maturation<br />
process has finished, <strong>the</strong> fish are harvested and <strong>the</strong>n marketed worldwide.<br />
144
After <strong>the</strong> farmed organisms have matured during <strong>the</strong> grow-out stage, <strong>the</strong>y are meticulously<br />
harvested and marketed. Mollusks often require manual harvesting, whereas both fish and aquatic plants<br />
can be mechanically or even automatically harvested. Most of <strong>the</strong>se yields are sold for human<br />
consumption, but a small percentage of <strong>the</strong>se yields are marketed for o<strong>the</strong>r purposes such as animal feed,<br />
sport and bait fish, and pets (Parker, 2002). A visual representation of <strong>the</strong> aquaculture processes involved<br />
in <strong>the</strong> production of cobia, a popular fish used in sushi dishes in Asian nations, can be seen in <strong>the</strong> figure<br />
above.<br />
Farmers use numerous technologies in aquaculture, especially for hosting <strong>the</strong> organism being<br />
farmed. They often use large floating cages or nets for containing schools of fish and groups of<br />
crustaceans. These containment devices usually employ robots to automatically clean <strong>the</strong>ir inner surfaces.<br />
Cages are nearly always composed of corrosion-resistant metals and nets are composed of incredibly<br />
durable rope. Farmers alsoraise mollusks on ropes suspended from a floating platform (Parker, 2002).<br />
Examples of <strong>the</strong>se technologies can be seen in <strong>the</strong> figure below.<br />
Technologies Used in Aquaculture<br />
Fish Cage<br />
Fish Net<br />
Technologies Used in Aquaculture. An example of a fish cage can be seen at <strong>the</strong> top left. An example of a<br />
fish net can be seen at <strong>the</strong> top right, and an example of a mollusk platform can be seen at <strong>the</strong> bottom<br />
center (based on U.S. Patent No. 178,626, 1988; U.S. Patent No. 917,853, 1992; & U.S. Patent No.<br />
568,856, 2006).<br />
Mollusk Platform<br />
145
Similar to aquaculture, hydroponics can ensure <strong>the</strong> sustainability of agriculture while<br />
simultaneously reducing <strong>the</strong> detrimental effects of current agricultural methods on <strong>the</strong> environment. By<br />
definition, hydroponics is a class of techniques used for growing plants in a soilless medium. All<br />
hydroponic methods involve a water and nutrient solution being directly sprayed or applied to <strong>the</strong> root<br />
system of plants. This allows farmers to precisely control <strong>the</strong> environment in which plants are grown,<br />
specifically its water, chemical, and light requirements. Because of this, hydroponics uses significantly<br />
less water and fewer chemicals than traditional crop farming. Due to <strong>the</strong> nature of hydroponics, <strong>the</strong> roots<br />
of plants do not need to actively search for nutrients and hence do not grow to be as large as those in soil<br />
agriculture. This allows for more plants to be grown in a smaller area. The entire range of benefits that<br />
hydroponic method offers can be seen in <strong>the</strong> table below (Winterborne, 2005).<br />
A simple hydroponics method referred to as deep water culture is often used by novice farmers.<br />
This apparatus used in this method consists of a bucket and lid, a large net pot, a large air pump, some<br />
length of airline, a large air stone, and clay pebbles. The air stone is placed at <strong>the</strong> bottom of <strong>the</strong> bucket<br />
and <strong>the</strong> airline is placed under <strong>the</strong> air stone. The bucket is <strong>the</strong>n filled to between two-thirds and threequarters<br />
full with <strong>the</strong> nutrient and water solution. Lastly, <strong>the</strong> lid is placed on top of <strong>the</strong> bucket, which<br />
holds <strong>the</strong> net pot that contains <strong>the</strong> clay pebble growth medium. The air pump and airline system produces<br />
bubbles under <strong>the</strong> air stone, which in turn both both mixes <strong>the</strong> nutrient solution and and generates spray,<br />
which wets <strong>the</strong> net pot and thus <strong>the</strong> root system of <strong>the</strong> plant.<br />
Most of <strong>the</strong> root system of <strong>the</strong> plant lives in <strong>the</strong> aerated nutrient solution; <strong>the</strong>refore, <strong>the</strong> air<br />
pumping system must be working constantly. O<strong>the</strong>rwise, <strong>the</strong> roots will experience oxygen deprivation<br />
and quickly die. As <strong>the</strong> roots of <strong>the</strong> plant grow, <strong>the</strong>y begin to extend downward towards to bottom of <strong>the</strong><br />
bucket, so <strong>the</strong> water level must be lowered accordingly. Unfortunately, this method of hydroponics<br />
demands a high level of maintenance; because <strong>the</strong> size of a bucket is often between five and ten liters, and<br />
plants often consume up to five liters of water per day, <strong>the</strong> plants may literally dry out if left unattended<br />
for any significant period of time (Winterborne, 2005).<br />
Hydroponic Systems<br />
A deep water culture system can be seen at <strong>the</strong> left, and<br />
an ebb and flow system can be seen at <strong>the</strong> right (Winterborne, 2005).<br />
146
Farmers seeking for a hydroponics method involving less maintenance often choose ebb and flow<br />
systems. These apparatuses are composed of a slightly slanted growth box with clay pebbles in <strong>the</strong><br />
bottom, a collection reservoir, and a water pump. The growth both is slanted towards <strong>the</strong> reservoir, and<br />
<strong>the</strong> water pump floods <strong>the</strong> growth box to a pre-determined level. The water <strong>the</strong>n slowly drains back down<br />
towards <strong>the</strong> reservoir until a minimum water level is reached. The pump re-floods <strong>the</strong> reservoir and <strong>the</strong><br />
process is continually repeated (Winterborne, 2005). A visual representation of both an ebb and flow<br />
system and a deep water culture system can be seen below.<br />
Benefits of Hydroponics<br />
Factor<br />
Water<br />
Chemicals<br />
Diseases<br />
Weeds<br />
Quality<br />
Maturation<br />
Sanitation<br />
Transplanting<br />
Advantage over soil agriculture<br />
10% that of soil irrigation<br />
No herbicides or pesticides, significantly less<br />
fertilizer<br />
No soil bacteria or viruses<br />
Virtually none<br />
Healthier and higher than that of soil agricultural<br />
yields<br />
Non-seasonal dependent, faster than that of soil<br />
agriculture<br />
Easy, safe<br />
Not possible with soil agriculture<br />
Bibliography<br />
Diamond, J. (1999). Guns, germs, and steel: The fates of human societies. New York: Norton.<br />
Diamond, J. (1991). The third chimpanzee. New York: Hutchinson Radius.<br />
Harris, M. (2001). Cultural materialism. (Updated ed.). Altamira Press.<br />
Kvietelnitis, P. (2006). U.S. Patent No. 568,856. Washington D.C.: U.S. Patent and Trademark Office.<br />
Mazoyer, M. and Roudart L. (2006). A history of world agriculture from <strong>the</strong> Neolithic age to <strong>the</strong> current<br />
crisis. London: Earthscan.<br />
Mukadam, H. and Morgan, J. (1992). U.S. Patent No. 917,853. Washington D.C.: U.S. Patent and<br />
Trademark Office.<br />
Nakamune, H. and Hirose, H. (1988). U.S. Patent No. 178,626. Washington D.C.: U.S. Patent and<br />
Trademark Office.<br />
Parker, R. (2002). Aquaculture science, second edition. Albany: Delmar.<br />
147
Raman, S.(2006). Agricultural sustainability: Principles, processes, and prospects. Binghamton: <strong>Food</strong><br />
Products Press.<br />
Uri, N. (2006). Agriculture and <strong>the</strong> environment. New York: Nova Science Publishers.<br />
Winterborne, J. (2005). Hydroponics: Indoor horticulture. Surrey: Pukka Press.<br />
Illustration Credits<br />
http://dienekes.blogspot.com/2011/05/neolithic-founder-crops.html<br />
http://www.hort.purdue.edu/newcrop/history/lecture03/r_3-2.html<br />
http://www.art.com/products/<br />
http://waittfoundation.org/us-marine-aquaculture-plan<br />
http://www.lib.noaa.gov/retiredsites/docaqua/nmai2006.html<br />
http://www.alibaba.com/product-free/106597864/Cobia_sushi.html<br />
http://growingplantsindoors.com/ebb-and-flow-hydroponic-system/<br />
148
Chapter 14<br />
<strong>Food</strong> Additives<br />
Naveena Shanmugam, Jacob Grotton, Daniel Huang, and Jeeva Jacob<br />
Introduction<br />
In recent years, processed food has become more and more commonplace in <strong>the</strong> market.<br />
However, processed food often contains syn<strong>the</strong>tic compounds used to enhance <strong>the</strong> quality, taste, texture,<br />
or longevity of <strong>the</strong> food. These additives may include various vitamins, minerals, herbs, extracts,<br />
preservatives, and colorings.<br />
An illustration depicting many of <strong>the</strong> food additives<br />
present in commonly consumed foods.<br />
<strong>Food</strong> containing any kind of additive is also known as a functional food. Millions of Americans<br />
consume significant amounts of food additives every day, <strong>the</strong> most common examples being those found<br />
in general processed food, boxed food, and supplements. These compounds have been placed under<br />
extensive scrutiny through repeated experimental studies, and rising consumer concern has led to<br />
increased awareness on <strong>the</strong> nature of <strong>the</strong>se additives. Experiments have provided strong evidence that a<br />
large number of food additives and preservatives produce harmful effects upon ingestion, especially<br />
among children.<br />
Additionally, <strong>the</strong>re has also been considerable debate over whe<strong>the</strong>r or not <strong>the</strong>se functional foods<br />
are beneficial or detrimental to our health. For instance, many critics attest that functional foods provide<br />
nothing more than a placebo effect to trick people into thinking that <strong>the</strong>y are eating healthier. In fact, an<br />
incredible 95% of food additives have not been clinically tested or supported by raw data, a statistical<br />
figure that should be a warning sign to consumers everywhere (Schardt, 1999).<br />
Fur<strong>the</strong>rmore, it is extremely difficult to remove many of <strong>the</strong>se compounds from <strong>the</strong> body, and <strong>the</strong><br />
cumulative effects of food additive consumption over time can lead to a troublesome buildup of<br />
compounds that cannot be broken down and degrade naturally. Over time, this toxic buildup and constant<br />
consumption can lead to chronic illnesses such as diabetes, obesity, and decreased lifespan (―Chemical<br />
Cuisine‖, 2011).<br />
149
Herbs and Spices<br />
Herbs and spices have been used for thousands of years for <strong>the</strong>ir rich flavor and plentiful health<br />
benefits. Their potential for curing chronic disease is alluring to researchers and <strong>the</strong> public alike,<br />
especially after <strong>the</strong> rise of <strong>the</strong> cost of health care. Researchers have recently discovered <strong>the</strong> countless<br />
health benefits of herbs and spices, ranging from a decrease in cancer risk to a modification of tumor<br />
behavior. Growing evidence leans towards anticancer characteristics in culinary herbs and spices which<br />
vary in diet according to ethnicity. They are capable of influencing carcinogen bioactivation and are likely<br />
anticancer contributors. These spices have traveled along <strong>the</strong> Silk Road since <strong>the</strong> second century and have<br />
been used to flavor food since 50,000 B.C. (Kaefer & Milner, 2007).<br />
Herbs and spices are used to season and preserve food and can also affect eating habits. A large<br />
majority of American households are also trying to reduce <strong>the</strong>ir risk of heart disease and cancer, health<br />
conditions for which herbs and spices can provide a solution. However, overall food consumption patterns<br />
and food preparation techniques are equally important to attain full benefits. Due to <strong>the</strong> shift in<br />
consumption of different ethnic foods <strong>the</strong> overall consumption of spices has doubled from 1970 to 2005<br />
(Kaefer & Milner, 2007).<br />
The medical properties of various herbs and spices.<br />
Spice Medical Properties/Indications Spice Medical Properties/Indications<br />
Ajowan expectorant, anti-flatulent Galangal expectorant, anti-bacterial<br />
Allspice anti-emetic, purgative Garlic<br />
anti-microbial, anti-hypercholesterolemia, anti-cancer, antihypertensive<br />
Aniseed anti-spasmodic, expectorant, sedative Ginger for colds, anti-emetic, anti-rheumatic<br />
Asafetida anti-helminthic, anti-tussive Horseradish anti-microbial, expectorant, purgative<br />
Bergamot antiseptic, anti-spasmodic, sedative Lemon Grass fever, insect bites<br />
Camphor antiseptic, cardiostmulant, anti-spasmodic Licorice anti-spasmodic, anti-tussive, peptic ulcer<br />
Capsicum<br />
peppers<br />
analgesic, counter-irritant, expectorant Mustards counter-irritant, emetic, purgative<br />
Caraway diuretic, anti-spasmodic, galactogogue Nigella diuretic, anti-helminthic, purgative<br />
Cardamom antiseptic Nutmeg, Mace astringent, hallucinogen<br />
Chive antispetic, diuretic Onion, Shallot for colds, expectorant, anti-cancer, asthma<br />
Cilantro antibacterial, anti-inflammatory Paprika colorant, source of ascorbic acid<br />
Cinnamon,<br />
Cassia<br />
antiseptic, anti-diarrhea Peppercorns expectorant, anti-microbial<br />
Clove topical anes<strong>the</strong>tic, anti-dyspeptic Saffron anti-rheumatic, for neuralgia<br />
Coriander anti-spasmodic, diuretic, anti-inflammatory Sesame seed diuretic, galactogogue, demulcent<br />
Cubeb antiseptic, diuretic, anti-asthma Star anise antiseptic, anti-rheumatic<br />
Cumin anti-microbial, vermifuge, diuretic Turmeric anti-arthritic, anti-oxidant, anti-cancer<br />
Curry leaves anti-emetic Vanilla anti-spasmodic, febrifuge<br />
Fennel anti-spasmodic, diuretic Wasabi expectorant, for sinusitis<br />
Fenugreek anti-diabetes, anti-hypercholesterolemia Zedoary expectorant, diuretic<br />
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Different regions in <strong>the</strong> world have distinct ethnic food, but <strong>the</strong>re is overlap in <strong>the</strong> types of spices<br />
used in <strong>the</strong> 36 different countries that were studied. The difficulty in measuring <strong>the</strong>ir benefits arises from<br />
<strong>the</strong>ir small amounts of daily intake. The concentration of <strong>the</strong>se spices also depends on personal preference<br />
(Kaefer & Milner, 2007).<br />
Herbs known as sages belong to <strong>the</strong> genus Salvia which includes more than 900 different species. The<br />
commonly used sage is a culinary herb that contains many health benefits. There is evidence supporting<br />
that is was used as a tonic for treatment in <strong>the</strong> sixteenth century. To support this finding, many poets have<br />
even referred to this herb as medicine in <strong>the</strong>ir poetry. The monoterpenoids are responsible for <strong>the</strong><br />
aromatic scent and are <strong>the</strong> essential oils that provide <strong>the</strong> beneficial factors. Sage also possesses medical<br />
properties and produces chemicals that are used in <strong>the</strong> perfumery industry.<br />
Some species of Salvia are used as a hallucinogens, and for this reason <strong>the</strong>se species have been<br />
deemed illegal in some parts of <strong>the</strong> world. The hallucinogenic effect of this herb is obtained from dried<br />
leaves that are chewed to produce this effect for up to an hour. This short-lasting effect is <strong>the</strong> reason for<br />
why sage is used in many religious rituals (Hanson, 2010).<br />
Various spices and herbs.<br />
There are many different species of sage which are used in different products such as perfumes<br />
and cosmetics. The most commonly used kind is garden sage which is grown in warm, sunny areas. Sage<br />
is usually harvested before its flowering because of <strong>the</strong> quality of essential oil is at its highest <strong>the</strong>n. This<br />
oil is <strong>the</strong>n used for its antioxidant properties in cheeses, pickles, processed foods, and bitters. The variety<br />
of antioxidants ranges from volatile oils to phenolic acids and contains anti-inflammatory agents which<br />
can fight against rheumatoid arthritis, bronchial asthma, and a<strong>the</strong>rosclerosis. Sage is highly known for its<br />
aromatic fragrant and bitter taste. This herb also proves to be an effective cure for symptoms of<br />
menopause, night sweats, and hot flashes and could possibly prove to be a cure for people with diabetes<br />
(Kirby, 2008).<br />
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Nutmeg can create hallucinogenic effects with over dosage, an effect that has been recorded since<br />
<strong>the</strong> Middle Ages. Over dosage interacts with different parts of <strong>the</strong> nervous system and has side effects<br />
such as dry mouth, flushed skin, and faster heartbeat. The side effects are too great to measure and have<br />
even lead to catastrophic events such as miscarriages. In many tests, some of <strong>the</strong> compounds have<br />
stimulated <strong>the</strong> central nervous system while o<strong>the</strong>rs have caused sedative effects (O‘Mathúna, 2010).<br />
Both herbs and spices offer potential cures for many diseases, including Alzheimer‘s disease. The<br />
herbs that proved to be <strong>the</strong>rapeutic are Melissa officinalis, Salvia officinalis, Yi-Gan San, and BDW (Ba<br />
Wei Di Huang Wan). They are also useful for agitation and have sedative effects (Luiz, Alice, Mederios-<br />
Souza, & Almeida, 2006). The table below lists commonly used spices and <strong>the</strong>ir medical benefits, which<br />
can be taken as self-medication in small dosages.<br />
Probiotics<br />
Probiotic bacteria provide health benefits, mainly vitamin production. The disturbance of proper<br />
balance of intestinal microbiota results in inflammatory bowel diseases, metabolic diseases, cancer, and<br />
autoimmune diseases. Intestinal bacteria, probiotics have been proven to be <strong>the</strong>rapeutic against <strong>the</strong>se<br />
types of infections and diseases. Probiotics are ―live microbes which, when administered in adequate<br />
amounts, confer a health benefit.‖ Probiotic bacteria can be added to food or taken as pharmaceutical<br />
products and can reduce pathogenic bacteria and metabolites in <strong>the</strong> normalization of gastrointestinal<br />
functions (Rossi & Amaretti, 2011).<br />
This is a depiction of probiotic bacterial cells on <strong>the</strong> left.<br />
On <strong>the</strong> right is an example of yogurt that uses probiotics.<br />
The use of lactic acid bacteria (LAB) has increased in <strong>the</strong> past few decades due to <strong>the</strong> capabilities<br />
of <strong>the</strong> probiotics that <strong>the</strong>y contain. These probiotics are known to feed beneficially off <strong>the</strong> host and<br />
improves <strong>the</strong> intestinal microbial balance. It was during <strong>the</strong> 20th century when Metchnikoff explored <strong>the</strong><br />
idea of ingesting bacteria that could have a positive influence on <strong>the</strong> host. He started to promote<br />
lactobacilli in yogurt because it was important for human health and longevity. Some microbial possess<br />
beneficial properties that are useful in food production, storage, and fermented foods. Lactic acid bacteria<br />
decrease <strong>the</strong> risk of food-borne pathogens and thus reduce <strong>the</strong> use of chemical preservatives. LAB has<br />
been defined as a function food that affects beneficially to <strong>the</strong> body and reduces <strong>the</strong> risk of disease. It is<br />
known for its significant growth in <strong>the</strong> global market as well (Sheetal, et al., 2012).<br />
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However, probiotic lactobacilli face different environments once ingested by <strong>the</strong> host because <strong>the</strong><br />
lactobacilli need to outlast <strong>the</strong> harsh conditions of <strong>the</strong> stomach. After entering <strong>the</strong> system, probiotic<br />
lactobacilli provide a number of health benefits, such as improvement in lactose metabolism, antimutagenic<br />
properties, anti-carcinogenic properties, reduction in serum cholesterol. They also produce<br />
organic acids which provide benefits of <strong>the</strong>ir own (Sheetal, et al., 2012).<br />
The function of antimicrobials in food is to preserve food by preventing <strong>the</strong> growth of microorganisms.<br />
Antimicrobial spices and <strong>the</strong>ir essential oils are underutilized for many reasons, including<br />
limited data about <strong>the</strong>ir effects in food, strong odor, and high cost. Customers demand quality in <strong>the</strong>ir<br />
organic food, and as a result anti-microbial effects of probiotics have wide reception. Some of <strong>the</strong> benefits<br />
include controlled microbial contamination in food, extended shelf-life, decreased development of<br />
antibiotic resistance, and a reduced need for antibiotics. Natural anti-microbials are found in animals and<br />
plants and shows potential in fresh fruits and vegetables. Along with flavoring many herbs and spices also<br />
enforce anti-microbial effects on humans (Tajkaimi, Ibrahmin,& Cliver, 2010).<br />
Artificial Sweeteners<br />
Artificial sweeteners are syn<strong>the</strong>tic sugar substitutes or alternatives that serve to sweeten food. The<br />
most common high-intensity sweeteners are cyclamates, aspartame, saccharin, and acesulfame K. The<br />
sensation of sweetness is transmitted through certain receptors located on specialized taste cells.<br />
Sweeteners function by binding to <strong>the</strong>se receptors and triggering <strong>the</strong>m. The increased sweetness caused<br />
by <strong>the</strong>se artificial sweeteners is postulated to be caused by ei<strong>the</strong>r a tighter or longer binding of <strong>the</strong>se<br />
compounds to <strong>the</strong> receptors. Most artificial sweeteners are employed in low calorie products such as<br />
baked goods, dairy products, desserts, sodas, and candy. They are also often used as a carbohydrate<br />
replacement for diabetics or those who wish to diet, and thus consume less sugar. Numerous studies have<br />
been attempted to determine <strong>the</strong> potential side effects and toxicity of <strong>the</strong>se sweeteners, with mixed results.<br />
High concentrations of <strong>the</strong>se syn<strong>the</strong>tic sweeteners in rats have been shown to induce <strong>the</strong> development of<br />
tumors and liver failure. Thus, cyclamates have been banned in several countries and <strong>the</strong> potential side<br />
effects of saccharin, aspartame, and acesulfame potassium have been a center of controversy for quite<br />
some time. However, as of today <strong>the</strong> FDA has ruled that most of <strong>the</strong>se artificial sweeteners on <strong>the</strong> market<br />
are relatively harmless, and have not taken extra precautions to reconsider <strong>the</strong> potential dangers of <strong>the</strong>m<br />
(Chaudhary, 2010).<br />
Some of <strong>the</strong> most commonly used artificial sweeteners.<br />
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Aspartame<br />
Aspartame (known under its brand names of Equal and NutraSweet) is a chemical composed of<br />
two amino acids and methanol. Discovered accidentally in 1965 when a scientist noted its particularly<br />
sweet taste, it is 200 times sweeter than sugar. Its chemical formula is C 14 H 18 N 2 O 5 . It is typically found in<br />
diet foods, soft drinks, gelatinous products, and low-calorie sugar packets.<br />
Although aspartame was originally hailed as <strong>the</strong> perfect artificial sweetener, studies have<br />
suggested that <strong>the</strong> sweetener might cause cancer, in addition to causing o<strong>the</strong>r problems such as dizziness<br />
and hallucinations. A 1970s study suggested that aspartame induced brain tumors in rats. However, <strong>the</strong><br />
<strong>Food</strong> and Drug Administration was able to persuade <strong>the</strong> review panel to reverse its conclusion that<br />
aspartame was unsafe. Since <strong>the</strong>n, many studies have been conducted in an attempt to demonstrate <strong>the</strong><br />
carcinogenic dangers of aspartame, but in most cases <strong>the</strong>se results have been ignored and labeled as<br />
flawed and/or controversial. The results of <strong>the</strong>se studies claim that aspartame is linked to premature birth<br />
in pregnancies, cancer, and decreased lifespan. However, by now health-conscious individuals are quite<br />
familiar with this sweetener and tend to avoid it (Winter, 2004).<br />
Acesulfame Potassium<br />
Acesulfame potassium is an artificial sweetener that is widely used in <strong>the</strong> market today, despite<br />
having come under fire for its potentially harmful side effects in <strong>the</strong> 1980s. It is approximately 200 times<br />
sweeter than sucralose, and its appearance can be likened to that of crystal sugar. Acesulfame potassium<br />
is a relatively new calorie-free artificial sweetener. A dipeptide of aspartic acid and a methyl ester of<br />
phenylalanine, <strong>the</strong> chemical formula for it is C 4 H 4 KNO 4 S.<br />
Most studies done on <strong>the</strong> compound are deeply controversial and antiquated. The compound was<br />
initially petitioned for in September 1982, and <strong>the</strong> FDA approved it in 1988 (―Acesulfame K‖, 2011).<br />
However, <strong>the</strong> Center for Science in <strong>the</strong> Public Interest conducted studies that suggesting that it caused<br />
tumors and increased levels of cholesterol in mice, just as aspartame had a few years before. Initially,<br />
acesulfame potassium was permitted only in such foods as sugar-free baked goods, chewing gum, and<br />
gelatin desserts. In July 1998, however, <strong>the</strong> FDA allowed <strong>the</strong> chemical to be used in soft drinks, <strong>the</strong>reby<br />
greatly increasing consumer exposure. (―Chemical Cuisine‖, 2011). Methylene chloride is used in <strong>the</strong><br />
manufacturing of acesulfame potassium, which through multiple independent studies has itself been<br />
demonstrated to be carcinogenic and toxic. Like many o<strong>the</strong>r artificial sweeteners, overconsumption of it<br />
over prolonged periods of time will increase appetite and cause a craving for <strong>the</strong> chemical. This can be<br />
attributed to <strong>the</strong> <strong>the</strong>ory that it may potentially cause low blood sugar, interfere with behavior, and induce<br />
hyperactivity (Winter, 2004).<br />
Saccharin<br />
One of <strong>the</strong> most popular artificial sweeteners, saccharin (benzoic sulfilimine) is o<strong>the</strong>rwise known<br />
as Sweet ‗N Low. It is 350 times sweeter than sugar but has a bitter or metallic aftertaste, especially when<br />
used at high concentrations. First discovered in 1878 in a lab at Johns Hopkins University, <strong>the</strong> compound<br />
is most often used to sweeten products such as drinks, candies, cookies, medicines, and toothpaste. Its<br />
chemical formula is C 7 H 5 NO 3 S.<br />
Initially, although saccharin was commercialized and used in <strong>the</strong> food market shortly after its<br />
discovery, it did not become popular until World War I, when sugar was scarce. It gained more popularity<br />
in <strong>the</strong> 1960s and 1970s among dieters attempting to try sugar alternatives and substitutes. Even today, it<br />
remains one of <strong>the</strong> most widely used artificial sweeteners. However, just as with <strong>the</strong> most o<strong>the</strong>r artificial<br />
sweeteners, previous studies conducted on <strong>the</strong> substance have strongly suggested that it is carcinogenic<br />
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and potentially harmful. In 1977 <strong>the</strong> FDA proposed <strong>the</strong> substance be banned, but Congress intervened and<br />
decided against it, as long as a warning label was placed on foods containing saccharin. However, in 2000<br />
U.S. Department of Health and Human Services removed saccharin from <strong>the</strong>ir list of cancer causing<br />
substances and Congress subsequently removed <strong>the</strong> law enforcing <strong>the</strong> warning label (Winter, 2004).<br />
Cyclamates<br />
Cyclamate, o<strong>the</strong>rwise known as sodium cyclamate, is an artificial sweetener that is <strong>the</strong> calcium salt<br />
of cyclamic acid (cyclohexanesulfamic acid). First discovered in <strong>the</strong> University of Illinois in 1937, <strong>the</strong><br />
discovery was purely accidental, much like <strong>the</strong> discovery of aspartame was. It is approximately 30 to 50<br />
times sweeter than table sugar, and <strong>the</strong> chemical formula for it is C 6 H 12 NNaO 3 S. Originally intended to be<br />
used as a compound to mask <strong>the</strong> bad taste of certain medicines, its potential as an artificial sweetener was<br />
realized and it became marketed towards diabetics to be used as a sugar alternative. However, studies<br />
conducted in <strong>the</strong> late 1960s proved that, when cyclamate was used in conjunction with saccharin, it<br />
proved to be potentially fatal and carcinogenic in rats, among a multitude of o<strong>the</strong>r side effects. Thus, in<br />
1969 <strong>the</strong> artificial sweetener was banned by <strong>the</strong> FDA and it is currently illegal in <strong>the</strong> United States<br />
(―Chemical Cuisine‖, 2011).<br />
Acids<br />
An acid is defined as any substance that has a pH less than seven. Acids are typically used in most<br />
food products for a couple of reasons. These include: altering <strong>the</strong> taste of <strong>the</strong> food, preserving <strong>the</strong> food,<br />
and controlling <strong>the</strong> pH of <strong>the</strong> food. Usually organic or naturally occurring acids are added into <strong>the</strong> foods<br />
for <strong>the</strong>se purposes. However, some companies have been using syn<strong>the</strong>tic acids in <strong>the</strong>ir products to<br />
exercise more control over all aspects of <strong>the</strong>se foods. Also, syn<strong>the</strong>tics are easier to make and cost less;<br />
making <strong>the</strong>m highly desirable by companies that sell food products (Feed, 2012).<br />
One common food additive is citric acid. Despite its popularity, it is an organic acid. Citric acid is<br />
an acid that is usually found in most fruits. It has been used to create most of <strong>the</strong> candies that you and I<br />
know of today. Citric acid is known for its sweet taste and is used to create many sweets like ice-cream<br />
and or fruit juice. If citric acid is present in its original organic state, it can stop browning in fruits or<br />
vegetables. Citric acid has also been known to be used as an enzyme inhibitor. It is most commonly found<br />
in most fruits such as oranges, apples, and grapefruits. It is also commonly found in some cheeses and in<br />
many jams. Like citric acid, sorbic acid is used for is used to inhibit enzymes. Sorbic acid is most<br />
commonly found in yeast, molds, and bacteria (Davidson & Singh, 2012).<br />
Ano<strong>the</strong>r commonly used organic acid is called tartaric acid, which is known for being extremely<br />
sour or having a rough and hard taste. Ironically, it is used in <strong>the</strong> creation of wine, ice-cream, and juice<br />
because of <strong>the</strong> property of tartaric acid making it bind into a metal state so that rigidity is maintained<br />
(Belitz, Growsch, & Schienberle, 2009).<br />
Syn<strong>the</strong>tic Acids<br />
One of <strong>the</strong> most commonly used food additives that is currently employed in <strong>the</strong> marketplace is<br />
ascorbic acid. This acid can be organically found, but it is much easier to be produced. The acid usually is<br />
produced from a glucose molecule and through a process which is called <strong>the</strong> Richstein process converts<br />
into ascorbic acid. Most companies pass it off as a source of vitamin C and advertise that it is <strong>the</strong> pure<br />
vitamin as well. However, this syn<strong>the</strong>sized acid is not just a source of vitamin C, as it also has <strong>the</strong><br />
potential to lead to cancer in some people.<br />
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Acetic acid, which is most commonly found in vinegar, is ano<strong>the</strong>r acid that can be produced<br />
organically but is easier to produce industrially. Most of <strong>the</strong> acetic acid used is created by <strong>the</strong><br />
fermentation of bacteria; this is mostly done in <strong>the</strong> United States and in Europe because those places use<br />
<strong>the</strong> most acetic acid. An average about half of <strong>the</strong> total production is in America with <strong>the</strong> rest coming<br />
from Japan and o<strong>the</strong>r places in Europe (Piper, 2011).<br />
Common food acids.<br />
Chemical agent<br />
Mechanism of action<br />
· ascorbic acid oxygen scavenger<br />
· butylated hydroxyanisole (BHA) free radical scavenger<br />
· butylated hydroxytoluene (BHT) free radical scavenger<br />
· citric acid enzyme inhibitor/metal chelator<br />
· sulfites enzyme inhibitor/oxygen scavenger<br />
· tertiary butylhydroquinone (TBHQ) free radical scavenger<br />
· tocopherols free radical scavenger<br />
· acetic acid disrupts cell membrane function (bacteria, yeasts, some molds)<br />
· benzoic acid disrupts cell membrane function/inhibits enzymes (molds, yeasts, some bacteria)<br />
· natamycin binds sterol groups in fungal cell membrane (molds, yeasts)<br />
· nisin disrupts cell membrane function (gram-positive bacteria, lactic acid-producing bacteria)<br />
· nitrates, nitrites inhibits enzymes/disrupts cell membrane function (bacteria, primarily Clostridium botulinum)<br />
· propionic acid disrupts cell membrane function (molds, some bacteria)<br />
· sorbic acid disrupts cell membrane function/inhibits enzymes/inhibits bacterial spore germination (yeasts,<br />
molds, some bacteria)<br />
· sulfites and sulfur dioxide inhibits enzymes/forms addition compounds (bacteria, yeasts, molds)<br />
<strong>Food</strong> Colorings<br />
A food coloring is any food additive that is used to color a food or drink. <strong>Food</strong> colorings usually<br />
come in <strong>the</strong> form of pastes, powders, gels, and liquids. They can be any color, and come in many different<br />
classes. Most are harmless, and most Americans, unlike most o<strong>the</strong>r people from foreign countries, are<br />
uneducated about most food colorings. One can be dounf with consumer knowledge over <strong>the</strong> food<br />
coloring cochineal in <strong>the</strong> US. Cochineal is a food dye that was used in America but was banned because<br />
people started to worry about what <strong>the</strong>y were eating. Cochineal is still used in most South American<br />
countries both as a food coloring and also as a paint pigment. It is an insect that used to be put in all sorts<br />
of foods, with <strong>the</strong> general public unaware.<br />
Anthocyanins are one class of food colorings that includes colors from red to blue including all<br />
<strong>the</strong> purples in between. These colors usually come from fruits such as strawberries and grapes. And are<br />
used mostly in beverages but have also been used in some fruit products (Cheesman, 2012).<br />
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Recent discoveries have led to <strong>the</strong> need for recent research in <strong>the</strong> effects of different food colorings.<br />
Colorings like Blue #1 and Blue #2 have been known to cause some sort of kidney malfunction in most<br />
rodents (Melnick, 2011).<br />
A table of syn<strong>the</strong>tic food colorings.<br />
Common name<br />
U.S. designation Products<br />
· allura red AC FD&C red no. 40 gelatin, puddings, dairy products, confections, beverages<br />
· brilliant blue FCF FD&C blue no. 1 beverages, confections, icings, syrups, dairy products<br />
· erythrosine FD&C red no. 3 maraschino cherries<br />
· fast green FCF FD&C green no. 3 beverages, puddings, ice cream, sherbet, confections<br />
· indigo carmine FD&C blue no. 2 confections, ice cream, bakery products<br />
· sunset yellow FCF FD&C yellow no. 6 bakery products, ice cream, sauces, cereals, beverages<br />
· tartrazine FD&C yellow no. 5 beverages, cereals, bakery products, ice cream, sauces<br />
<strong>Food</strong> Additives and Children<br />
A large number of studies have been conducted on <strong>the</strong> effects of food additives on children; in<br />
particular, many studies have claimed to have established a link between a high consumption of food<br />
additives and hyperactivity in children. It is a well-known fact that certain foods cause specific reactions<br />
in certain individuals, including food allergies and in this case, increased hyperactivity. A study<br />
conducted on <strong>the</strong> potential effects of food colorings and additives on children subjected children who<br />
were already hyperactive to a mixture of various food colorings and additives, with <strong>the</strong> dosage amount<br />
being equivalent to average daily intake over <strong>the</strong> course of a week. The study showed statistically<br />
significant differences in hyperactivity between <strong>the</strong> children that were given <strong>the</strong> food colorings and<br />
additives and <strong>the</strong> control group. Fur<strong>the</strong>rmore, <strong>the</strong> discrepancy between individual children and <strong>the</strong>ir<br />
individual responses to <strong>the</strong> additives was noted to be significant as well. This is a prime example of just<br />
one of many studies that have helped to establish <strong>the</strong> link between food additives and hyperactivity in<br />
children (Eigenmann, 2007).<br />
Artificial food colorings, preservatives, and o<strong>the</strong>r additives may play a role in increasing<br />
hyperactive behavior among young children. Amount and type of food can influence mental health that<br />
can result in wide range of behavior variation, including attention, conduct disorder and mood. The role<br />
of food additives, specifically artificial food colors, in elevating hyperactive behavior in children has been<br />
long debated. There has been evidence that removal of food colors from <strong>the</strong> diet can make improvement<br />
in <strong>the</strong> behavior of some children with ADHD. Studies done by research group at Southampton extend this<br />
discovery indicating that some children from <strong>the</strong> general population without ADHD also get similar<br />
benefits.<br />
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There has been a link postulated between<br />
food additives and hyperactivity in children.<br />
Hyperactivity can be described as a physical state in which a person is abnormally active<br />
impulsive and inattentive. There can be marked variations across <strong>the</strong> range of severity in a general<br />
population of children. Some children show little hyperactivity while o<strong>the</strong>rs exhibit a considerable<br />
amount, meeting <strong>the</strong> diagnostic criteria for Attention-Deficit Hyperactivity Disorder (ADHD). A number<br />
of nutrition and diet have been suggested to treat ADHD. One of <strong>the</strong> most extensively investigated is<br />
fatty acid intake as <strong>the</strong>re is evidence that a balance between omega-3 and omega-6 fatty acids are<br />
contributing factors to behavioral and cognitive development in children. However <strong>the</strong> findings are<br />
somewhat contradictory. It would appear <strong>the</strong>n that <strong>the</strong>re is some evidence that omega-3 supplementation<br />
may improve <strong>the</strong> behavior of some children but perhaps only those who show specific learning<br />
disabilities and <strong>the</strong>re is as yet no evidence of a beneficial effect in <strong>the</strong> general child population. The first<br />
study done on sample children with hyperkinetic syndrome and o<strong>the</strong>r neurological problems indicates a<br />
link between hyperactivity and food intolerance (Stevenson, 2010). Putting <strong>the</strong> children on a few food<br />
diets produced improved behavior in a substantial proportion of <strong>the</strong> children. The potential value of<br />
elimination diets in <strong>the</strong> treatment of children with ADHD has been recognized.<br />
However <strong>the</strong>se studies were done in children with complex behavioral difficulties and <strong>the</strong> effect<br />
in a broader range of children is still an open question. The research suggests that <strong>the</strong> removal of colors<br />
(and perhaps o<strong>the</strong>r food stuffs) may have a beneficial effect on hyperactivity symptoms in children<br />
diagnosed with ADHD. However studies to know <strong>the</strong> impact of food additives on behavior in children in<br />
general have been examined less extensively.<br />
Ano<strong>the</strong>r study done using parents‘ behavior ratings and known as Isle of Wight study indicate<br />
that, <strong>the</strong> levels of hyperactivity were significantly higher on a mix of food containing four specific colors<br />
than on fruit juices alone. As per <strong>the</strong> National Institute for Health and Clinical Excellence, <strong>the</strong> elimination<br />
of artificial coloring and additives from <strong>the</strong> diet is not recommended as a generally applicable treatment<br />
for children and young people with ADHD. They are cautious about making strong recommendations<br />
about <strong>the</strong> use of an AFC free diet in <strong>the</strong> clinical management of children with extreme hyperactivity or<br />
ADHD. It is <strong>the</strong>refore becoming accepted that one of <strong>the</strong> approaches to <strong>the</strong> treatment of ADHD that<br />
should be considered is diet modification, but only on <strong>the</strong> basis of detailed clinical appraisal of individual<br />
cases.<br />
158
Phosphates and Kidney Disease<br />
A team of Dutch scientists have postulated that <strong>the</strong>re may be a potential link between<br />
hypophosphatemia (elevated phosphate concentration) and advanced chronic kidney disease. While<br />
natural phosphates (organic esters) that are normally present in foods pose no danger to <strong>the</strong> human body<br />
because <strong>the</strong>se phosphates are not completely absorbed, artificially added inorganic phosphates are almost<br />
completely absorbed, thus contributing to an individual‘s phosphate concentration. Unfortunately,<br />
inorganic phosphates are commonly found in processed and fast food normally consumed by those in <strong>the</strong><br />
lower end of <strong>the</strong> socioeconomic status. Although no conclusive studies have been published to validate<br />
this link, fur<strong>the</strong>r studies should be conducted (Eberhard et al., 2012).<br />
<strong>Food</strong> Additive Influence on Consumers<br />
Although <strong>the</strong> direct side effects of food additive consumption have been scrutinized and<br />
researched extensively, very few studies have directed <strong>the</strong>ir attention to <strong>the</strong> psychological aspects of<br />
consumer concern over food additives. However, one recent study has attempted just that, providing<br />
crucial information representing how <strong>the</strong> average consumer deals with purchases involving food<br />
additives. Two types of experiments were conducted. The first was hypo<strong>the</strong>tical, where consumers were<br />
educated about <strong>the</strong> dangers of phosphate additives and asked to play out a situation involving <strong>the</strong><br />
purchasing of ham in a supermarket. In this study, consumers were found to be willing to pay more for<br />
phosphate-free ham and tended to decide <strong>the</strong>ir purchases based on how healthy <strong>the</strong> brand of ham was.<br />
Likewise, <strong>the</strong> second set of experiments was modeled after an actual situation where consumers were<br />
educated about <strong>the</strong> dangers of phosphate additives and asked to play out a situation involving <strong>the</strong><br />
purchasing of ham. However, in <strong>the</strong> real situation, consumers were found to be willing to pay less for<br />
phosphate-free ham and tended to decide <strong>the</strong>ir purchases based on information on <strong>the</strong> flavor quality of <strong>the</strong><br />
brand of ham. The study concluded that <strong>the</strong> presence of food additives, both hypo<strong>the</strong>tical and real, greatly<br />
influence <strong>the</strong> purchasing decisions of many consumers (Keiko et al., 2010).<br />
Some of <strong>the</strong> food additives that pose health concerns.<br />
Additive Used in Problems<br />
tartrazine Sweets, biscuits, mushy peas Hyperactivity, asthma rashes<br />
Ponceau 4R Sweets, biscuits, drinks Allergy, intolerance<br />
Sunset yellow Sweets, ice cream, drinks Gastric upset, allergy<br />
Camoisine Biscuits, jelly, sweets, ready meals Allergy, intolerance<br />
Quinoline yellow Sweets, smoked haddock, pickles Hyperactivity, asthma, rashes<br />
Allura red Soft drinks, cocktails, sausages Some evidence of hypersensitivity<br />
Sodium benzoate Soft drinks, baked goods Hyperactivity, asthma<br />
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The food additive known as pink slime,<br />
which is now commonly found in beef products.<br />
Consumer Reaction to Information on <strong>Food</strong> Additives<br />
Consumers are becoming increasingly concerned that <strong>the</strong> food <strong>the</strong>y eat could be harmful to<br />
health. There have been issues and outrage lately over <strong>the</strong> beef product known as "pink slime." Officially<br />
called Lean Finely Textured Beef (LFTB), <strong>the</strong>se are beef additives made from processed trimmings of<br />
beef leftover from o<strong>the</strong>r cuts. Pink slime is a lower fat meat that is added to ground beef or beef products<br />
as inexpensive filler. Similarly <strong>the</strong> presence or absence of food additives and accurate information of <strong>the</strong><br />
additive are considered to be very important factors in an individual‘s purchase decisions. There is always<br />
positive and negative information on food additives available to consumers; <strong>the</strong>refore, consumers‘ food<br />
choice is believed to be greatly influenced by how <strong>the</strong>y judge this available information.<br />
To examine <strong>the</strong> issue of information effect on choice behavior, <strong>the</strong> researchers simultaneously<br />
provided both negative and positive information about sodium nitrite, a food additive contained in ham<br />
sandwiches, to <strong>the</strong> subjects and tested whe<strong>the</strong>r information provision affects <strong>the</strong> subjects‘ choice. The<br />
results showed that when given both positive and negative information, <strong>the</strong> negative information was<br />
dominated. This <strong>the</strong>refore, shows <strong>the</strong> general public concern in <strong>the</strong> detrimental effects of a food additive.<br />
The results also showed that <strong>the</strong> subjects prefer a low-priced ham sandwich and do not prefer a ham<br />
sandwich containing sodium nitrite. Information about flavor had <strong>the</strong> greatest effect on <strong>the</strong> choice of a<br />
ham sandwich with sodium nitrite, which shows that people eat <strong>the</strong>se food additives to enhance <strong>the</strong> taste,<br />
regardless of <strong>the</strong> negative effects that may be attributed to <strong>the</strong>m.<br />
Sodium nitrite eliminates <strong>the</strong> smell of pork, which is <strong>the</strong> raw material for ham and sausages.<br />
Therefore, it plays a significant role in <strong>the</strong> creation of <strong>the</strong> distinctive flavor of meat products, which is<br />
called ―curing flavor.‖ (Keiko, Junyi, & Tatsuyoshi, 2010). Nitrates and nitrites are not cancer-causing<br />
agents (carcinogenic), but nitrates can be converted to nitrites in <strong>the</strong> gut and saliva. Nitrites are considered<br />
to be more toxic because <strong>the</strong>y can combine readily with natural amines in some foods to form highly<br />
carcinogenic chemicals called nitrosamines. A study published earlier this year by researchers at Rhode<br />
Island Hospital in <strong>the</strong> US reported a link between increased levels of nitrates and increased deaths from<br />
certain diseases including Alzheimer's, diabetes mellitus and Parkinson's, possibly through <strong>the</strong> damaging<br />
effect of nitrosamines on DNA (Dengate, 2009). However, <strong>the</strong> residual volume of sodium nitrite in <strong>the</strong><br />
food products sold in <strong>the</strong> current market is very small, only – 1/5 to 1/14 of 70 ppm as prescribed by <strong>the</strong><br />
<strong>Food</strong> Sanitation Law.<br />
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It is not yet confirmed that using such a small amount of sodium nitrite would create <strong>the</strong> risk<br />
mentioned above.‖ On <strong>the</strong> o<strong>the</strong>r hand it is also mentioned that, ―Since Carcinogenic N-nitrosamines are<br />
formed by <strong>the</strong> combination of sodium nitrite and low amine, which is abundant in fish, it is desirable to<br />
limit <strong>the</strong> use of food additives as much as possible.‖ (Keiko, Junyi, & Tatsuyoshi, 2010). In patients with<br />
renal disease, a high serum phosphate concentration is a major risk factor for elevated cardiovascular and<br />
overall mortality hypophosphatemia, a state of abnormally elevated levels of phosphate in <strong>the</strong> blood that<br />
has been identified in <strong>the</strong> past decade as a strong predictor of mortality in advanced chronic kidney<br />
disease (CKD). For example, a study of patients in stage CKD 5 (with an annual mortality of about 20%)<br />
revealed that 12% of all deaths in this group were attributable to an elevated serum phosphate<br />
concentration.<br />
Recently, a high-normal serum phosphate concentration has also been found to be an independent<br />
predictor of cardiovascular events and mortality in <strong>the</strong> general population. Phosphate occurs naturally in<br />
<strong>the</strong> form of organic esters in many kinds of food, including meat, potatoes, bread, and o<strong>the</strong>r farinaceous<br />
products; <strong>the</strong> consumption of such foods cannot be restricted without incurring <strong>the</strong> risk of lowering<br />
protein intake as this natural phosphate is not fully absorbed. On <strong>the</strong> o<strong>the</strong>r hand, inorganic phosphate in<br />
food additives in processed and ―fast‖ food is effectively absorbed and can measurably elevate <strong>the</strong> serum<br />
phosphate concentration. Therefore, phosphate additives in food are a matter of concern, and <strong>the</strong>ir<br />
potential impact on health may well have been underappreciated. Fur<strong>the</strong>rmore, calls for labeling <strong>the</strong><br />
content of added phosphate in food are appropriate.<br />
Bibliography<br />
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Chaudhary, N. (2010). <strong>Food</strong> Additives [electronic version].Bibechana, 6, (3), 22-26.<br />
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http://www.cspinet.org/reports/chemcuisine.htm<br />
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Dengate, S. (2009).nitrates, nitrites and nitrosamine. http://www.fedupwithfood additives .info<br />
/factsheets/PDFconversions/Factnitrate.pdf<br />
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Risk [electronic version].DtschArztebl International, 109, (4), 49–55.<br />
Eigenmann, Philippe A (2007). "<strong>Food</strong> colourings, preservatives, andhyperactivity". Lancet (0140-6736),<br />
370 (9598), p. 1524.<br />
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Administration. (2004) www.fda.gov/downloads /<strong>Food</strong>/<strong>Food</strong>Ingredients Packaging/<br />
ucm094249.pdf<br />
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Nutritional Biochemistry. 19 (6), 347-361.<br />
Keiko A., Junyi S., and Tatsuyoshi S. (2010). Consumer reaction to information on food additives:<br />
Evidence from an eating experiment and a field survey [electronic version]. Journal of Economic<br />
Behavior & Organization, 73, (3), 433-438.<br />
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searchStr= herbs+and+spices&id=598100.<br />
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Disease – a systematical review. Hindawi. 3(4), 441-445.<br />
Melnick, M. (2011) Does food dye fake kids hyper. In Time magazine.<br />
O‘Mathúna, D. (2010). Does it work? Can nutmeg cause hallucinations?.HEALTH, 96.<br />
Piper, P.W. (2011) Resistance of yeasts to weak organic acid food preservatives.In Advances in Applied<br />
Microbiology. 98 – 110.<br />
Rossi, M., Amaretti A., Raimondi S. (2011). FolateProdction by Probiotic Bacteria. Retrieved March 29,<br />
2012, from http://www.mdpi.com/2072-6643/3/1/118/<br />
Schardt, D. (1999). Functional foods.Nutrition Action Health Letter, 26, (3), 1.<br />
Sheetal P., Padma A., Jayantilal D., and Bharat R. (2012).Potential of Probiotic Lactobacillus Strains as<br />
<strong>Food</strong> Additives [electronic version].Retrieved March 23, 2012, from Google Scholar.<br />
Stevenson, J. (2010) Recent research on food additives: implications for CAMH. In Child and<br />
Adolescence Mental Health.15(3). 130 – 133.<br />
Tajkarimi, M., Ibrahim, S., Cliver, D., (2010) Antimicrobial herb and spice compounds in food. <strong>Food</strong><br />
Control, 21(9), 1199-1218.<br />
Winter, R (2004).The Consumer’s Dictionary of <strong>Food</strong> Additives. New York: Three Rivers Press<br />
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Illustration Credits<br />
http://www.choice.com.au/~/media/Images/<strong>Review</strong>s/<strong>Food</strong>%20and%20health/<strong>Food</strong>%20and%20drink/foo<br />
d_additives_2008/2008/body/28_<strong>Food</strong>Add.ashx?w=709&h=380&as=1<br />
http://1.bp.blogspot.com/-jzhOOlM-x3o/TpDC1dnH59I/AAAAAAAABhE/<br />
TqYnd5Pm2sY/s1600/herb_chart.jpg<br />
http://www.opencountrycampware.com/i/f/Herbs3.jpg<br />
http://www.helpyourautisticchildblog.com/wp-content/uploads/probiotics3.jpg<br />
http://static.caloriecount.about.com/images/medium/roundys-probiotic-yogurt-nonfat-4512.jpg<br />
http://static.ddmcdn.com/gif/artificial-sweeteners-1.jpg<br />
http://www.bettermommies.com/content/articles/03f75038dc934da4a66dd37f7e368485_450x350.jpg<br />
http://media.onsugar.com/files/2010/12/50/4/192/1922195/86ff49fb106a39ed_86546219. preview.jpg<br />
http://www.educationnews.org/k-12-schools/school-cafeterias-continue-to-use-pink-slime-meat-product/<br />
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Chapter 15<br />
Cooking in Developing Countries<br />
John Dymek, Deidre DiLiddo, and Mark Guertin<br />
Introduction<br />
According <strong>the</strong> World Health Organization, indoor air pollution is <strong>the</strong> fourth greatest health risk to<br />
<strong>the</strong> citizens of developing countries. The toxic smoke produced by inefficient stoves does not only cause<br />
death and disease in <strong>the</strong>se developing countries, <strong>the</strong>y are a major contributor to global warming, second<br />
only to <strong>the</strong>n use of fossil fuels. Both private organizations and governments have ignored this problem for<br />
years. Foraging for fuel poses dangers of its own. Conflict-torn regions are a hazardous environment for<br />
women and children, <strong>the</strong> primary ga<strong>the</strong>rers. These children are kept out of what little education <strong>the</strong>y are<br />
offered to forage (Foell, Pachauri, Spreng, & Zerriffi, 2011).<br />
A mo<strong>the</strong>r in a developing country holds her child near a<br />
potentially harmful cooking fire.<br />
Developing countries is actually defined by <strong>the</strong> UN conventions as ―Least Developed Countries.‖<br />
These countries represent <strong>the</strong> poorest and weakest segment of <strong>the</strong> international populations. They<br />
comprise more than 880 million people in several different areas of <strong>the</strong> globe. Weak economic and social<br />
infrastructure is based on a mainly agricultural lifestyle. These countries are <strong>the</strong> victim of both internal<br />
and external conflict. Political instability has kept <strong>the</strong> citizens from modern developments in social and<br />
technological ways ("Least developed countries:," 2012).<br />
Agricultural areas of developing countries are not <strong>the</strong> only societies at risk. Overcrowded cities<br />
and poor living conditions only add to <strong>the</strong> cumulative hardships of life in urban areas. New threats arise<br />
with <strong>the</strong> use of outdates cooking methods. Inexpensive and poorly constructed living quarters pose an<br />
extreme fire hazard that often leads to structural collapse.<br />
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Fuel Types and Biomass<br />
Environmental Attributes of Different Fuel Types<br />
1E+05<br />
1E+04<br />
1E+03<br />
1E+02<br />
1E+01<br />
1E+00<br />
1E-01<br />
Charcoal<br />
Biogas<br />
LPG<br />
1E-02<br />
1E-03<br />
1E-04<br />
1E-05<br />
1E-06<br />
1E-07<br />
This table is based on data from Afrane and Ntiamoah (2011). Information is given for 1kg of charcoal,<br />
biogas, and LPG (Liquified Petroleum Gas). SO2 is sulfur dioxide, DCB is 1.4 dichlorobenzene, CO2 is<br />
carbon dioxide, and C2H4 is ethylene. EV is energy value, CE is cookstove efficiency, AP is acidification<br />
potential, EP is eutrophication potential, FAETP is freshwater aquatic ecotoxicity potential, GWP is<br />
global warming potential, HTP is human toxicity potential, POCP is photochemical ozone creation<br />
potential, TETP is terrestrial ecotoxicibal warming potential, HTP is human toxicity potential, POCP is<br />
photochemical ozone creation potential, and TETP is terrestrial ecotoxicity potential. Equiv compares to<br />
an equivalent amount of <strong>the</strong> material. The information is given on a logarithmic scale of base 10.<br />
Wood, charcoal, and similar wood-based products, as well as o<strong>the</strong>r biomass products including<br />
animal dung, are heavily used in developing countries for cooking and o<strong>the</strong>r such uses. Charcoal is <strong>the</strong><br />
result of carbonization of wood. It can be generated from waste wood after logging and sawmill operation<br />
so as not to cause as much deforestation (Afrane & Ntiamoah, 2011). Charcoal has advantages over<br />
firewood, as it is more efficient, but pollutes more than LPG, and is extremely inefficient to produce<br />
(Akpalu, Dasmani, & Aglobitse, 2011). In Ghana, two types of charcoal stoves are commonly used: <strong>the</strong><br />
traditional type and an improved type, both of which are made locally from scrap metal. The improved<br />
model has additional insulation (Afrane & Ntiamoah, 2011).<br />
Overuse of such biomass energy sources as charcoal and firewood for cooking in developing<br />
countries has contributed to high levels of deforestation and indoor pollution, which has in turn negatively<br />
affected <strong>the</strong> health of many. Estimates show that 15 million hectares of tropical forest land are cleared<br />
each year to make room for small-scale farming or for use as fuel for heating or cooking. There is a<br />
165
consensus that <strong>the</strong> rate of biomass consumption in developing nations is a threat to long-term<br />
sustainability of forests (Akpalu, Dasmani, & Aglobitse, 2011).<br />
Fuel consumption patterns in developing countries are dynamic, as <strong>the</strong>y depend on prices and<br />
accessibility of each fuel type. Local users of biomass generally do not respond to external forest loss.<br />
Cooking fuel in Ghana, for example, is demanded based on prices; a household will be ambivalent about<br />
using two different fuels if prices are equivalent, regardless of combustion efficiency. In <strong>the</strong>se countries,<br />
biomass remains dominant as fuel for both heating and cooking. It is estimated that biomass is heavily<br />
relied upon by 70% of Ghana, and <strong>the</strong> average Ghanian uses approximately 640 kg of wood yearly, where<br />
forest growth in <strong>the</strong> nation is under half of <strong>the</strong> wood fuel demand (Akpalu et al., 2011).<br />
Indoor air pollution is a health issue worth noting. Literature indicates that exposure levels are<br />
severely high. Solid fuel use on open flames or traditional stoves may result in exposure to dangerous<br />
toxins; in addition, incomplete combustion allows small particles to be released into <strong>the</strong> household. Use<br />
of charcoal is expanding and taking away from use of o<strong>the</strong>r solid biomass, as it is cleaner; however, it<br />
poses o<strong>the</strong>r types of health risks and ecological detriments. Studies reveal that indoor air pollution causes<br />
a common illness known as acute lower respiratory infection (ALRI) in children and obstructive lung<br />
diseases in adults. Estimates show 2.44 million deaths due to indoor biomass pollution in developing<br />
countries; <strong>the</strong>se may be due to improper ventilation and incomplete combustion of biomass (Akpalu et al.,<br />
2011).<br />
According to a study by Palmer and Mann (2011), fine particles (PM 10 ) have been estimated to<br />
cause 9.1% of all deaths in Christchurch, New Zealand, and 48% of those are from wood fires in homes,<br />
while an estimated 80% of PM 10 is actually from said wood fires. However, this is in a more industrial<br />
setting, so it must be considered that this toxicity rating is compared to traffic- and industry-related PM 10 ;<br />
wood burning does, in fact, release toxic particles into <strong>the</strong> air and cause deaths, according to this study.<br />
In rural India, cooking dominates aggregate energy consumption. According to <strong>the</strong> Nation<br />
Sample Survey report, 88.4% of this energy demand is met by unprocessed biomass fuels: fuel wood,<br />
crop residues, feces, et cetera. Usage has both direct and indirect disadvantages. Direct effects include<br />
detrimental health impacts from indoor air pollution and environmental impacts of soil erosion and<br />
deforestation, resulting in decreasing agricultural productivity. Biomass fuels have been estimated to<br />
cause 5-6% of diseases in India.97% of households in Jharkand, Bihar, Chhattisgarh, and Uttar Pradesh<br />
use biomass fuels. Use of firewood and chips has increased from 75% in 2004-5 to 78% in 2007-8 despite<br />
petroleum fuels. Dung cakes, coal, and o<strong>the</strong>r burnable fuels have declined steadily; however, this says<br />
nothing about what <strong>the</strong>se fuels have been replaced with (Pandey & Chaubal, 2011).<br />
Fossil Fuels<br />
Liquid Petroleum Gas (LPG) is a mix of propane and butane. It has a human toxicity potential<br />
orders of magnitude higher than charcoal and biogas, and also has higher potential for terrestrial<br />
ecotoxicity, eutrophication, and freshwater aquatic ecotoxicity (Afrane & Ntiamoah, 2011).<br />
Fossil fuels such as LPG, propane, and kerosene are used sparingly in developing countries. As<br />
stated before, fuel consumption patterns in developing countries are dynamic, as, again, <strong>the</strong>y depend on<br />
prices and accessibility of each fuel type. In developing countries including Ghana, households use<br />
kerosene and LPG as cooking fuels, which have higher efficiency and lower environmental impacts than<br />
charcoal, alongside wood derivatives (Akpalu et al.2011).<br />
166
Kerosene and LPG are commonly used modern fuels, as <strong>the</strong>y have high energy density, high<br />
heat-transfer efficiency, and high combustion efficiency. Kerosene is used varyingly but extensively in<br />
urban centers for cooking. The use of LPG varies between urban centers, partially due to limited<br />
availability. It is non-toxic, emits few pollutants, and <strong>the</strong> required stove is easy to use. Biomass and<br />
petroleum derivatives all have negative impacts on <strong>the</strong> environment due to particle emission. If <strong>the</strong> use of<br />
cooking fuel is not properly managed, especially wood derivatives, <strong>the</strong>n it can harm both humans and <strong>the</strong><br />
environment in numerous ways. Extraction, processing, and transportation of cooking fuels each have<br />
detrimental effects at all levels (Akpalu et al., 2011).<br />
Especially in rural areas, some houses generally favor biomass over petroleum products, even<br />
with high availability of <strong>the</strong> latter. Only rarely can biomass be completely substituted. A town in Sierra<br />
Leone has 2/3 of its families refusing to switch to modern fuel due to ease of wood stoves. In Ghana,<br />
governmental policies aim to promote use of LPG to reduce environmental impact, and have been<br />
successful, increasing <strong>the</strong> use of clean cooking fuels, albeit slowly (4% in 1998 to 9.5% in 2006).<br />
In rural India, use of LPG has increased steadily over <strong>the</strong> years, albeit marginally 8.6% in 2004-5<br />
to 9.1% in 2007-8. Dung cakes, coal, and o<strong>the</strong>r burnable fuels have declined steadily; however, this says<br />
nothing about what <strong>the</strong>se fuels have been replaced with. Kerosene is easily obtained as <strong>the</strong> only fuel<br />
available from <strong>the</strong> open market, but is not used very often, being used by 0.72% of houses in 2007-2008<br />
(Pandey & Chaubal, 2011).<br />
Biogas<br />
Biogas is a mix of carbon dioxide and methane produced by anaerobic digestion of organic waste<br />
such as cow feces. It isn‘t used as often as o<strong>the</strong>r types of fuels, but, according to <strong>the</strong> above table, is much<br />
better for <strong>the</strong> environment. The waste left after gas generation, or <strong>the</strong> digestate, can be used as fertilizer<br />
for farms with little negative impact. Methane can be lost from <strong>the</strong> biogas system due to leakage,<br />
technological deficiencies, or excess production; however, methane losses of 1% have been reported<br />
when used for generation of heat (Afrane & Ntiamoah, 2011).<br />
Indoor Air Pollution and Health Complications<br />
Cooking is an unavoidable activity that is necessary to survive. In most developing countries, <strong>the</strong><br />
main method of cooking is indoor open fires or primitive indoor stoves. Although <strong>the</strong>se methods work<br />
sufficiently for <strong>the</strong>se people, it is not done in <strong>the</strong> most sanitary and healthy conditions. Biomass fuels and<br />
coal are generally <strong>the</strong> main source of fuel for cooking.<br />
Biomass fuels and coal are burned, which releases harmful pollutants into <strong>the</strong> surrounding air and<br />
atmosphere. Because <strong>the</strong> smoke does not have a means of escape, many people are affected by <strong>the</strong><br />
unclean air. Most fires and cookstoves are inside of homes, and <strong>the</strong>re is generally a lack of ventilation in<br />
<strong>the</strong>se homes. A single window or an opening to enter and exit through may be <strong>the</strong> only opening that<br />
allows smoke to exit <strong>the</strong> home. This is an issue because of <strong>the</strong> particulate matter that is released into <strong>the</strong><br />
air. Without proper ventilation <strong>the</strong> soot and matter build up and pollute <strong>the</strong> air inside <strong>the</strong> home.<br />
167
An open fire is used by many to cook within <strong>the</strong> home. A lack of<br />
windows causes <strong>the</strong> smoke and soot to build up inside <strong>the</strong> home.<br />
Exposure to <strong>the</strong> combustion of <strong>the</strong>se materials can cause acute respiratory infections, chronic<br />
obstructive pulmonary disease (COPD), lung cancer, asthma, nasopharyngeal and laryngeal cancers, and<br />
tuberculosis, as well as many o<strong>the</strong>r diseases (―Indoor air pollution and health in developing countries‖,<br />
2005). The effects of diseases are most commonly found when cooking is done indoors or when <strong>the</strong> stove<br />
is poorly ventilated. More than half of <strong>the</strong> pneumonia deaths that occur in children that are five years or<br />
younger are a direct result of exposure to <strong>the</strong> particulate matter that is a result of burning biomass. The<br />
levels of this matter that are released into <strong>the</strong> air are generally 100 times higher than <strong>the</strong> acceptable health<br />
standard. Although a disease may not develop as a result of exposure, people are still affected. The smoke<br />
causes inflamed airways and lungs, lowers <strong>the</strong> oxygen-carrying capacity of <strong>the</strong> blood, and impairs <strong>the</strong><br />
immune response, which can bring on o<strong>the</strong>r sicknesses (WHO, 2011).<br />
Ano<strong>the</strong>r health issue that is common to people in developing countries exists among pregnant<br />
women. Generally, <strong>the</strong> women are in <strong>the</strong> kitchen and cooking with <strong>the</strong>se stoves and fuels. When <strong>the</strong><br />
women are pregnant, exposure to <strong>the</strong> indoor air pollution causes birth defects such as low birth weight.<br />
This can be fatal considering that in <strong>the</strong>se underdeveloped countries, women give birth at home, without<br />
<strong>the</strong> luxury of a hospital, where o<strong>the</strong>r complications could arise. Low birth weight can have a domino<br />
effect on o<strong>the</strong>r health issues that will come as <strong>the</strong> child begins to grow and develop.<br />
The global effects of <strong>the</strong> methods of cooking in developing countries are being studied to raise<br />
awareness of <strong>the</strong> problem that is at hand. The lack of clean fuels is ignored by governments and private<br />
aid organizations. The indoor air pollution is <strong>the</strong> fourth greatest health risk factor found in developing<br />
countries. This health risk is fourth to unclean water and sanitation, unsafe sex, and undernourishment.<br />
This has recently been focused on and hopefully <strong>the</strong>re will be an effort to replace <strong>the</strong>se stoves that emit<br />
harmful gases and soot (―Developing nations to get clean-burning cookstoves‖, 2010). To minimize <strong>the</strong><br />
exposure to cooking related emissions, cooking devices need to be improved or an alternate source of<br />
energy needs to be implemented. However, fires and stoves that are built are easy and essentially free. If<br />
newer and cleaner methods were implemented, for most people, government aid would be required.<br />
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The map displays <strong>the</strong> amount of deaths that can be attributed to indoor air pollution.<br />
Countries in Africa tend to have more deaths because <strong>the</strong> majority of <strong>the</strong> country cooks<br />
with open stoves and indoor fires.<br />
Not only do <strong>the</strong>se cook stoves cause indoor air pollution, but <strong>the</strong>y can also catch fire, which risks<br />
<strong>the</strong> lives of those that are using <strong>the</strong>m. In addition to premature deaths, <strong>the</strong>re is a lot of time wasted when<br />
<strong>the</strong> focus of everyday life is on finding and ga<strong>the</strong>ring fuels that can be anything from crop waste to cow<br />
dung. Time and energy that could be better used are spent on such a rigorous and repetitive activity that<br />
cannot currently be avoided (―Silent and deadly‖, 2010).<br />
Alternative Cooking Methods<br />
Solar cooking, a simple and efficient alternative to fuel, is a concept that has been applied for<br />
hundreds of years. It is always readily available and essentially it is free. There are numerous advantages<br />
in <strong>the</strong> use of solar cooking. The lack of complicated procedure makes it easy to use and solar cooking is<br />
also safer and more sanitary than traditional fuels.<br />
On top of health concerns, many are suffering because <strong>the</strong>y cannot afford <strong>the</strong> fuels that are<br />
necessary for cooking. Developing countries have <strong>the</strong> potential to gain many benefits from <strong>the</strong> use of<br />
solar cookers. For example, <strong>the</strong>se countries tend to have a strong concentration of <strong>the</strong> energy from <strong>the</strong><br />
sun, as well as a need for an alternative cooking method that is at little or no cost to <strong>the</strong>m. Solar cookers<br />
would not only be more cost-efficient, but would also increase <strong>the</strong> nutritious value of <strong>the</strong> food that <strong>the</strong><br />
people consume.<br />
In some of <strong>the</strong> more sunny regions, where <strong>the</strong> concentration of <strong>the</strong> rays are <strong>the</strong> most intense, solar<br />
energy can be captured and used to cook food. Although burning wood is a sufficient source of energy, it<br />
is not always readily available because deforestation is occurring in many locations. Deforestation refers<br />
to <strong>the</strong> removal of a forest in which <strong>the</strong> land is <strong>the</strong>n used for industrial related activities that leave <strong>the</strong><br />
animals native to <strong>the</strong> area stranded without food or shelter. A related problem that most families<br />
encounter is that <strong>the</strong>y do not have enough money to afford fuels to cook <strong>the</strong>ir food.<br />
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Solar cookers are environmentally friendly because <strong>the</strong>y reduce <strong>the</strong> amount of fuels that must be<br />
used or wood that needs to be burned to cook. These fuels tend to be expensive, unsanitary, or<br />
inaccessible in certain areas. Fortunately solar energy is usually readily available, unless it is at night.<br />
Solar cooking also allows for <strong>the</strong> women, who tend to be responsible for household activities, to be able<br />
to accomplish many tasks while <strong>the</strong> food is cooking because solar cooking generally takes a long time to<br />
sufficiently cook food (―A review of <strong>the</strong> <strong>the</strong>rmal performance parameters of box type solar cookers and<br />
identification of <strong>the</strong>ir correlations‖, 2010). If solar energy is implemented in a way so that families can<br />
afford a device that would cook <strong>the</strong>ir food using a resource that is guaranteed to be available to <strong>the</strong>m, <strong>the</strong><br />
families would lead healthier and less stressful lives.<br />
There are multiple designs of solar cookers, and <strong>the</strong>y are all designed to function in a similar way.<br />
However, some solar cookers are more efficient than o<strong>the</strong>rs. Equations can be applied to each design of a<br />
solar cooker to determine <strong>the</strong> efficiency, heat loss, heating power, and o<strong>the</strong>r variables that would be<br />
presented in choosing <strong>the</strong> most fitting solar cooker.<br />
Solar cookers have advantages over o<strong>the</strong>r cooking methods because <strong>the</strong>y cost nothing to power<br />
and <strong>the</strong>y have a high nutritional value for foods. Although <strong>the</strong>re are numerous advantages to solar<br />
cookers, some of <strong>the</strong> disadvantages could include limited amount of sunshine, time of cooking, and high<br />
cost to initially purchase <strong>the</strong> device (―Design optimization of solar cooker‖, 2007).<br />
A simple box type solar cooker can easily be<br />
built with basic materials such as wood,<br />
aluminum, mirrors, and glass.<br />
The diagram above illustrates a simple design that shows <strong>the</strong> basic necessities of a solar cooker.<br />
Although it lacks complexity, <strong>the</strong> food will be sufficiently cooked over a long period of time.<br />
One of <strong>the</strong> main issues that comes with solar cookers is that people that live in rural areas of<br />
developing countries are generally accustomed to tradition. These people perform every part of <strong>the</strong>ir daily<br />
lives out of routine tradition. Cooking with fires and cookstoves is <strong>the</strong> method of cooking that has been<br />
used for generations. Although solar cooking is more efficient and affordable, researchers fear that <strong>the</strong><br />
people in developing countries will not accept this method because it is not a traditional method of<br />
cooking.<br />
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Global Politics on Cooking in Developing Countries<br />
U.S. Involvement<br />
The primary form of cooking in developing countries is through <strong>the</strong> use of primitive indoor<br />
stoves. Smoke inhalation and heart disease from <strong>the</strong>se stoves kills 1.9 million men, women, and children<br />
every year. These stoves are also a major part of Global Climate change. They produce huge amounts of<br />
soot and reduce forest cover. The United States has taken an active role in supplying developing nations<br />
with renewable energy and modern cookware. Secretary of State Hillary Clinton has pledged <strong>the</strong> US‘s<br />
support to <strong>the</strong> Global Alliance for Clean Cookstoves that provides clean-burning stoves to villages in<br />
Africa, Asia, and South America. Secretary Clinton has used her political influence and public fame to<br />
push <strong>the</strong> agenda to an important position in <strong>the</strong> US. Recruiting well-known chefs and public-figures, she<br />
has made <strong>the</strong> problem known to <strong>the</strong> public (Broder, 2010).<br />
US Secretary of State Hillary Rodham<br />
Clinton meets with Chef Jose Andres,<br />
Culinary Ambassador for <strong>the</strong> Global<br />
Alliance for Clean Cookstoves.<br />
The US is also providing $50 million in seed money to <strong>the</strong>se developing countries. Several o<strong>the</strong>r partners<br />
including foreign governments are to contribute ano<strong>the</strong>r $10 million.<br />
There has been little attention for this subject from scientific institutes. Until recently, many<br />
ignored <strong>the</strong> inefficient biofuel based stoves. Currently stoves on <strong>the</strong> market run as little as $20 US dollars<br />
and are 50% more efficient than <strong>the</strong>re third-world counterparts. The higher end models, running around<br />
$100, capture 95% of harmful emissions and burn fuel more efficiently.<br />
Global Alliance for Clean Cookstoves<br />
Nearly half <strong>the</strong> world‘s population is using dirty and inefficient cooking methods for <strong>the</strong>ir daily<br />
meals. Women and young children are often affected by <strong>the</strong> population produced from <strong>the</strong>se stoves.<br />
Chronic illnesses often appear in areas where clean, efficient cooking methods are not available. Natural<br />
resources are strained by <strong>the</strong>se inefficient methods and. The Global Alliance for Clean Cookstoves is a<br />
new public-private partnership that has enlisted <strong>the</strong> helped of several global businesses and governments.<br />
The alliance has been formed to provide developing countries with clean and efficient household cooking<br />
solutions ("Global alliance," 2012).<br />
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Number of people gaining clean cooking facilities<br />
and additional cumulative investment needs.<br />
One major issue in <strong>the</strong> transition of primitive fuel users to more current methods is <strong>the</strong> conversion<br />
itself. Close to 800,000 poverty-stricken people would need to gain access to improved cooking methods<br />
a day to meet <strong>the</strong> international organization‘s goal. The approach of introduced by global charity is <strong>the</strong><br />
promoting of more efficient and sustainable fuels and encouraging <strong>the</strong> self-transition to more modern<br />
fuels and technologies. Cultural and habitual customs take a major role in <strong>the</strong> introduction of new<br />
technology in developing areas. Some biomass fuels may be more accessible in one area of <strong>the</strong> globe<br />
(Akpalu et al., 2011).<br />
Cookstove programs are often implemented by non-governmental organizations of varying size,<br />
capacity, funding sources and focus. Some are primarily concerned with solving energy poverty problems<br />
while o<strong>the</strong>rs see <strong>the</strong> introduction of new cooking technologies to be of high priority. All too often though,<br />
many choose to ignore <strong>the</strong> needs of <strong>the</strong> developing areas. Among <strong>the</strong> supporters are <strong>the</strong> Shell Foundation,<br />
<strong>the</strong> Morgan Stanley Foundation, <strong>the</strong> World Health Organization, <strong>the</strong> United Nations Environment<br />
Program, <strong>the</strong> United Nations High Commissioner for Refugees and <strong>the</strong> governments of Germany,<br />
Norway and <strong>the</strong> Ne<strong>the</strong>rlands.<br />
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Illustration Credits<br />
http://www.nytimes.com/2009/04/16/science/earth/16degrees.html?_r=1<br />
http://www.solarcooker-at-cantinawest.com/solarcooking-howitworks.html<br />
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http://www.pbs.org/newshour/rundown/2011/10/indoor-pollution-from-cooking-fires-causes-2-milliondeaths-each-year.html<br />
http://www.humanrights.gov/tag/clean-cookstoves/<br />
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