Nutrition Science and Everyday Application - beta v 0.1

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HEALTHY SKEPTICISM IN NUTRITION SCIENCE 103 groups have an inherent bias or conflict of interest. Their primary goal is to promote their products and to sell more of them—not to advance knowledge of food and health—and this affects how they frame research questions, design and interpret studies, and report their results. Marion Nestle, a retired nutrition professor at New York University, has written extensively about this problem. For a year in 2015-2016, she informally tracked industry-funded studies and found that 90 percent of the time, their conclusions benefitted the industry that funded them. In another example, a 2013 meta-analysis found that among studies that looked at whether soda consumption contributed to obesity, those funded by the soda industry were five times more likely to conclude that it doesn’t contribute to obesity compared to those not funded by the industry. 7 (Consider the processed foods RCT we just discussed. It was funded by the National Institutes of Health, which doesn’t have a stake in the results. Would you trust the results of a study of processed foods if it was funded by Nabisco? Or for that matter, the Broccoli Growers of America? Probably not.) There’s likely a long history of biased nutrition research influencing dietary advice. For example, in the 1960s, the sugar industry paid well-respected academic scientists to publish research concluding that it was fat—not sugar—that was detrimental to heart health. 8 (Both too much fat and too much sugar can negatively affect heart health, but it benefited the sugar industry to focus the blame on fat.) As recently as 2015, Coca-Cola was funding research meant to promote lack of physical activity as the main cause of obesity, shifting blame away from dietary factors, such as drinking soda. 9 When food companies drive the narrative coming out of nutrition research, this can potentially impact public policy. Media attention has made researchers and policy makers much more aware of the problems with industry funding and conflicts of interest in nutrition research, and they’re working to solve them. But regardless, if you see reports of a study that shows that blueberries can block bladder infections, pistachios can prevent pancreatitis, or cinnamon can cure cancer… well, you should be skeptical, and always check the funding source. Studies on a single type of food are almost always industry-funded. HOW TO FIND CLARITY IN A COMPLEX FIELD Let’s review some of the key issues: • Nutrition research is really difficult to do well. We want to know how nutrition relates to health over the long term, but it’s hard to quantify how people eat over a lifetime and track them for long enough to see an impact. • We often rely on observational studies, which can only show that two variables are correlated, not that one causes the other. • Randomized controlled trials are rare, and they’re often small, short-term studies that may or may not tell us what happens in the real world. • Diet is exceptionally complex, with countless combinations of different nutrients and foods. • One study is never enough to fully answer a question in the complex field of nutrition. • Nutrition research is often funded by the food industry, which can be biased
104 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN towards results that benefit business, not human health. All of this can be discouraging, but you should also know that researchers are working hard to improve the quality of nutrition research and to interpret it honestly for the rest of us. As a consumer of nutrition information, use a skeptical eye when you read news of the latest nutrition research. Look for areas of consensus, where committees of experts have put their heads together to come up with the best advice they can based on the evidence we have, such as in the Dietary Guidelines for Americans. You’ll find that while experts in this field are often debating the latest controversy, they also agree on a lot. As we continue on in this unit, we’ll talk more about how to find accurate sources of information and who you can trust for evidence-based advice in the field of nutrition. Self-Check: An interactive H5P element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/nutritionscience/?p=980#h5p-33 References • 1 Monteiro, C. A., Moubarac, J.-C., Levy, R. B., Canella, D. S., Louzada, M. L. da C., & Cannon, G. (2018). Household availability of ultra-processed foods and obesity in nineteen European countries. Public Health Nutrition, 21(1), 18–26. https://doi.org/ 10.1017/S1368980017001379 • 2 Mendonça, R. de D., Pimenta, A. M., Gea, A., de la Fuente-Arrillaga, C., Martinez- Gonzalez, M. A., Lopes, A. C. S., & Bes-Rastrollo, M. (2016). Ultraprocessed food consumption and risk of overweight and obesity: The University of Navarra Follow- Up (SUN) cohort study. The American Journal of Clinical Nutrition, 104(5), 1433–1440. https://doi.org/10.3945/ajcn.116.135004 • 3 Ioannidis, J. P. A. (2018). The Challenge of Reforming Nutritional Epidemiologic Research. JAMA, 320(10), 969–970. https://doi.org/10.1001/jama.2018.11025 • 4 Hall, K. D., Ayuketah, A., Brychta, R., Cai, H., Cassimatis, T., Chen, K. Y., Chung, S. T., Costa, E., Courville, A., Darcey, V., Fletcher, L. A., Forde, C. G., Gharib, A. M., Guo, J., Howard, R., Joseph, P. V., McGehee, S., Ouwerkerk, R., Raisinger, K., … Zhou, M. (2019). Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. Cell Metabolism, 30(1), 67-77.e3. https://doi.org/10.1016/j.cmet.2019.05.008
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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Sugar: Food Sources, Health Implica
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UNIT 5- LIPIDS 246
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The Functions of Fats Fats serve us
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Lipid Types and Structures Lipids a
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Digestion and Absorption of Lipids
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UNIT 6- PROTEIN 304
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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