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The FDA says they're the same thing, folks.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-400x267.jpg","width":400,"height":267,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-800x534.jpg","width":800,"height":534,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-768x512.jpg","width":768,"height":512,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-1440x960.jpg","width":1440,"height":960,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-1920x1281.jpg","width":1920,"height":1281,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-960x640.jpg","width":960,"height":640,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/canesugarmountain_enl-e72a5cb243e49ad4ea69cde3fefd98217f5e6ea4.jpg","width":2000,"height":1334}},"fetchFailed":false,"isLoading":false},"bayareabites_109611":{"type":"attachments","id":"bayareabites_109611","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"109611","found":true},"title":"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.","publishDate":1463776882,"status":"inherit","parent":109610,"modified":1463777007,"caption":"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.","credit":"U.S. Food and Drug Administration","description":"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more 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Labels","publishDate":1558650097,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='food-waste' label='Cutting Back on Food Waste']\u003c/p>\n\u003cp>The Food and Drug Administration sent a \u003ca href=\"https://www.fda.gov/media/125114/download\">letter\u003c/a> to the food industry on Thursday, urging companies to get behind the initiative to standardize the use of the phrase \"best if used by\" on packaged food labels.\u003c/p>\n\u003cp>\"Consumer research has shown that this phrasing helps consumers understand that the date label is about quality, not safety, and that products do not have to be discarded after the date if they are stored properly,\" says \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/frank-yiannas\">Frank Yiannas\u003c/a>, a deputy commissioner at the FDA.\u003c/p>\n\u003cp>Yiannas says \u003ca href=\"https://www.fda.gov/consumers/consumer-updates/confused-date-labels-packaged-foods\">confusion over competing labels\u003c/a> — such as \"sell by\" or \"use before\" — accounts for about 20% of food waste in Americans' homes. And this message comes at a time when Americans toss out about $161 billion worth of food each year. This equates to about one-third of all food produced in the U.S. being wasted or lost.\u003c/p>\n\u003cp>\"Imagine going to the grocery store and buying three bags of groceries, and as you walk out, you throw one of those bags in the garbage can,\" Yiannas says. \"It sounds ridiculous, but in essence that's what's happening every day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Leading players in the food industry support the guidance from the FDA. \"We absolutely support the message the FDA is sending out today,\" says Meghan Stasz, vice president of sustainability and packaging at the\u003ca href=\"https://reimagine.gmaonline.org/\"> Grocery Manufacturers Association\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-pr/\">Grocery Manufacturers Association\u003c/a> and the \u003ca href=\"https://www.fmi.org/newsroom/latest-news/view/2017/02/15/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-product-date-labels\">Food Marketing Institute\u003c/a> introduced a \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/15/515427797/food-companies-may-say-goodbye-to-sell-by-labels\">voluntary initiative to streamline the date labels\u003c/a> on packaged foods. As we've \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">reported\u003c/a>, there's a similar global effort backed by the \u003ca href=\"http://www.theconsumergoodsforum.com/\">Consumer Goods Forum\u003c/a>, a network of big players in the food industry.\u003c/p>\n\u003cp>Stasz says that her industry tested various date label terms with consumers. \"'Best if used by' was a clear winner,\" she says. And she says it means exactly what it says: The product is at its peak — or freshest — if consumed before that date. \"After that date on the package, [the foods] may taste a little stale, but they're still perfectly safe to consume.\"\u003c/p>\n\u003cp>Stasz says food companies that are members of the Grocery Manufacturers Association have already embraced the guidance to use \"best if used by,\" with more than 80% of the products in the portfolios of GMA members using it. \"We've seen great progress towards adoption,\" Stasz says.\u003c/p>\n\u003cp>There's no federal requirement to put date labels on food packages. The only exception is with infant formula. The FDA mandates that infant formulas be labeled with a \"use by\" date. The food industry uses the \"use by\" date in other instances when food safety is a concern. \"'Use by' is basically a discard date,\" Stasz explains. \"So, after that date on the package, the consumer [should] discard that product.\"\u003c/p>\n\u003cp>This labeling guidance applies to shelf-stable, packaged foods. The U.S. Department of Agriculture has similar \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating\">recommendations\u003c/a> for the voluntary date labels on perishable products that it regulates, such as meat, poultry and eggs.\u003c/p>\n\u003cp>The federal government has established a goal to reduce food waste by 50% by 2030. \"While we don't have a regulatory mandate [on date labels], we do have a responsibility to play a role in trying to reduce food waste, and that's why the FDA is taking this measure,\" Yiannas says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Confusion over whether a food is still safe to eat after its \"sell by\" or \"use before\" date accounts for about 20% of food waste in U.S. homes, the FDA says. The new wording aims to clear that up.","status":"publish","parent":0,"modified":1558650097,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":564},"headData":{"title":"To Reduce Food Waste, FDA Urges 'Best If Used By' Date Labels | KQED","description":"Confusion over whether a food is still safe to eat after its "sell by" or "use before" date accounts for about 20% of food waste in U.S. homes, the FDA says. The new wording aims to clear that up.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133734 https://ww2.kqed.org/bayareabites/?p=133734","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/23/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels/","disqusTitle":"To Reduce Food Waste, FDA Urges 'Best If Used By' Date Labels","nprByline":"Allison Aubrey, NPR Food","nprStoryId":"726079350","nprApiLink":"http://api.npr.org/query?id=726079350&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels?ft=nprml&f=726079350","nprRetrievedStory":"1","nprPubDate":"Thu, 23 May 2019 17:50:00 -0400","nprStoryDate":"Thu, 23 May 2019 13:00:00 -0400","nprLastModifiedDate":"Thu, 23 May 2019 16:35:22 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/05/20190523_atc_to_reduce_food_waste_fda_urges_best_if_used_by_date_labels.mp3?orgId=1&topicId=1053&d=193&p=2&story=726079350&ft=nprml&f=726079350","nprAudioM3u":"http://api.npr.org/m3u/1726294683-892e39.m3u?orgId=1&topicId=1053&d=193&p=2&story=726079350&ft=nprml&f=726079350","audioTrackLength":194,"path":"/bayareabites/133734/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/05/20190523_atc_to_reduce_food_waste_fda_urges_best_if_used_by_date_labels.mp3?orgId=1&topicId=1053&d=193&p=2&story=726079350&ft=nprml&f=726079350","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"food-waste","label":"Cutting Back on Food Waste "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Food and Drug Administration sent a \u003ca href=\"https://www.fda.gov/media/125114/download\">letter\u003c/a> to the food industry on Thursday, urging companies to get behind the initiative to standardize the use of the phrase \"best if used by\" on packaged food labels.\u003c/p>\n\u003cp>\"Consumer research has shown that this phrasing helps consumers understand that the date label is about quality, not safety, and that products do not have to be discarded after the date if they are stored properly,\" says \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/frank-yiannas\">Frank Yiannas\u003c/a>, a deputy commissioner at the FDA.\u003c/p>\n\u003cp>Yiannas says \u003ca href=\"https://www.fda.gov/consumers/consumer-updates/confused-date-labels-packaged-foods\">confusion over competing labels\u003c/a> — such as \"sell by\" or \"use before\" — accounts for about 20% of food waste in Americans' homes. And this message comes at a time when Americans toss out about $161 billion worth of food each year. This equates to about one-third of all food produced in the U.S. being wasted or lost.\u003c/p>\n\u003cp>\"Imagine going to the grocery store and buying three bags of groceries, and as you walk out, you throw one of those bags in the garbage can,\" Yiannas says. \"It sounds ridiculous, but in essence that's what's happening every day.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Leading players in the food industry support the guidance from the FDA. \"We absolutely support the message the FDA is sending out today,\" says Meghan Stasz, vice president of sustainability and packaging at the\u003ca href=\"https://reimagine.gmaonline.org/\"> Grocery Manufacturers Association\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-pr/\">Grocery Manufacturers Association\u003c/a> and the \u003ca href=\"https://www.fmi.org/newsroom/latest-news/view/2017/02/15/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-product-date-labels\">Food Marketing Institute\u003c/a> introduced a \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/15/515427797/food-companies-may-say-goodbye-to-sell-by-labels\">voluntary initiative to streamline the date labels\u003c/a> on packaged foods. As we've \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">reported\u003c/a>, there's a similar global effort backed by the \u003ca href=\"http://www.theconsumergoodsforum.com/\">Consumer Goods Forum\u003c/a>, a network of big players in the food industry.\u003c/p>\n\u003cp>Stasz says that her industry tested various date label terms with consumers. \"'Best if used by' was a clear winner,\" she says. And she says it means exactly what it says: The product is at its peak — or freshest — if consumed before that date. \"After that date on the package, [the foods] may taste a little stale, but they're still perfectly safe to consume.\"\u003c/p>\n\u003cp>Stasz says food companies that are members of the Grocery Manufacturers Association have already embraced the guidance to use \"best if used by,\" with more than 80% of the products in the portfolios of GMA members using it. \"We've seen great progress towards adoption,\" Stasz says.\u003c/p>\n\u003cp>There's no federal requirement to put date labels on food packages. The only exception is with infant formula. The FDA mandates that infant formulas be labeled with a \"use by\" date. The food industry uses the \"use by\" date in other instances when food safety is a concern. \"'Use by' is basically a discard date,\" Stasz explains. \"So, after that date on the package, the consumer [should] discard that product.\"\u003c/p>\n\u003cp>This labeling guidance applies to shelf-stable, packaged foods. The U.S. Department of Agriculture has similar \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating\">recommendations\u003c/a> for the voluntary date labels on perishable products that it regulates, such as meat, poultry and eggs.\u003c/p>\n\u003cp>The federal government has established a goal to reduce food waste by 50% by 2030. \"While we don't have a regulatory mandate [on date labels], we do have a responsibility to play a role in trying to reduce food waste, and that's why the FDA is taking this measure,\" Yiannas says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133734/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels","authors":["byline_bayareabites_133734"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_1245","bayareabites_358","bayareabites_60"],"tags":["bayareabites_2608","bayareabites_3707"],"featImg":"bayareabites_133737","label":"bayareabites"},"bayareabites_121967":{"type":"posts","id":"bayareabites_121967","meta":{"index":"posts_1591205157","site":"bayareabites","id":"121967","score":null,"sort":[1508755824000]},"guestAuthors":[],"slug":"the-fda-will-decide-if-these-26-ingredients-count-as-fiber","title":"The FDA Will Decide If These 26 Ingredients Count As Fiber","publishDate":1508755824,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171023_me_the_fda_will_decide_if_these_26_ingredients_count_as_fiber.mp3\u003c/p>\n\u003cp>What counts as dietary fiber? That's up for debate.\u003c/p>\n\u003cp>The Food and Drug Administration is reviewing 26 ingredients that food manufacturers use to bulk up the fiber content of processed foods to determine if there's a health benefit.\u003c/p>\n\u003cp>If you're a nutrition-label reader, the \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">list\u003c/a> includes some familiar-ish sounding ingredients — such as \u003ca href=\"http://jn.nutrition.org/content/129/7/1402S.full\">inulin\u003c/a>, which is often sourced from chicory root.\u003c/p>\n\u003cp>Other ingredients on the \"do-these-count-as-fiber?\" list include gum acacia, bamboo fiber, retrograded corn starch, and — get ready for a tongue-twister — xylooligosaccharides. Some of these fibers are extracted from plant sources, while others are synthetic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some critics argue that the FDA should not allow these added fibers to count as fiber on Nutrition Facts labels.\u003c/p>\n\u003cp>\"The food industry has high-jacked the advice to eat more fiber by putting isolated, highly processed fiber into what are essentially junk foods,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a> of the consumer group Center for Science in the Public Interest.\u003c/p>\n\u003cp>A bunch of packaged foods contain added fiber. Some examples include \u003ca href=\"http://www.fiberone.com/product/90-calorie-chocolate-fudge-brownie/\">Fiber One\u003c/a> bar products, some \u003ca href=\"https://www.kelloggs.com/en_US/products/kellogg-s-apple-jacks-cereal-product.html#nutrition-modal\">cereal\u003c/a> and instant \u003ca href=\"http://www.quakeroats.com/products/hot-cereals/high-fiber/maple-and-brown-sugar.aspx\">oatmeal\u003c/a> products, as well as some \u003ca href=\"https://www.barilla.com/en-us/products/pasta/white-fiber/white-fiber-spaghetti\">pastas\u003c/a> and \u003ca href=\"https://thomasbreads.com/products/high-fiber-english-muffins\">English Muffins\u003c/a>.\u003c/p>\n\u003cp>Liebman says most people know that an apple is a healthier choice than a high-fiber brownie, but when they see high fiber counts on the label, \"it may just be enough to convince them to go with the brownie.\"\u003c/p>\n\u003cfigure id=\"attachment_121974\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg\" alt=\"Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients.\" width=\"1600\" height=\"640\" class=\"size-full wp-image-121974\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-160x64.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-800x320.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-768x307.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1020x408.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1180x472.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-960x384.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-240x96.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-375x150.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-520x208.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients. \u003ccite>(Carolyn Rogers/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liebman argues a much better way to get the recommended 25 to 38 grams of daily fiber is to eat more foods that are naturally rich in fiber such as fruits, vegetables, beans and whole grains.\u003c/p>\n\u003cp>High-fiber diets may help \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/01/464854395/a-diet-high-in-fiber-may-help-protect-against-breast-cancer\">protect against\u003c/a> a range of diseases, from Type 2 diabetes and heart disease to certain types of cancer.\u003c/p>\n\u003cp>The FDA lists a range of health benefits linked to dietary fiber. For instance, fiber can help lower blood glucose and cholesterol levels, as well as blood pressure. Fiber can also aid laxation and bowel function, and it can promote a feeling of fullness, which may lead people to eat less.\u003c/p>\n\u003cp>The FDA is in the process of determining whether isolated and synthetic fibers provide a beneficial physiological effect to human health. The agency says, going forward, there must be at least one demonstrated benefit. \"Only fibers that meet the definition can be declared as a dietary fiber on the Nutrition Facts label,\" according to this \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">Q & A\u003c/a> about the review process. The agency is in the process of reviewing the science.\u003c/p>\n\u003cp>The food industry has weighed in, pointing to the demonstrated benefits of some of these added fibers. \"I think the main benefit is that they contribute to regularity and laxation,\" says \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-appoints-robert-burns-vice-president-heal/\">Robert Burns, vice president of health and nutrition policy\u003c/a> at the Grocery Manufacturers Association. Burns says most people don't consume enough fiber, so \"if you can supplement [with] snack bars that people are eating, it [can] go a long way to meeting dietary recommendations.\"\u003c/p>\n\u003cp>Critics say an optimal diet is one that includes lots of whole foods such as fruits, vegetables, nuts, beans and whole grains. These foods are not only naturally rich in fiber, they also contain other beneficial compounds such as vitamins, minerals and anti-inflammatory compounds.\u003c/p>\n\u003cp>\"Highly processed snack bars typically contain combinations of processed starch and added sugar. They're low in vitamins and minerals,\" says Dr. \u003ca href=\"https://www.hsph.harvard.edu/david-ludwig/\">David Ludwig\u003c/a> of the Harvard School of Public Health. \"Just adding isolated fiber back in [to these processed foods] does not cover up for those nutritional deficiencies.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Chicory root. Bamboo. Soy fiber: Manufacturers can use these to add fiber to foods. Critics say this makes snack foods seem healthy. FDA will decide if these can count as fiber on nutrition labels.","status":"publish","parent":0,"modified":1508756806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":633},"headData":{"title":"The FDA Will Decide If These 26 Ingredients Count As Fiber | KQED","description":"Chicory root. Bamboo. Soy fiber: Manufacturers can use these to add fiber to foods. Critics say this makes snack foods seem healthy. FDA will decide if these can count as fiber on nutrition labels.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"121967 https://ww2.kqed.org/bayareabites/?p=121967","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/23/the-fda-will-decide-if-these-26-ingredients-count-as-fiber/","disqusTitle":"The FDA Will Decide If These 26 Ingredients Count As Fiber","source":"Marketing, Advertising & Labeling","sourceUrl":"https://ww2.kqed.org/bayareabites/category/marketing-and-advertising/","nprImageCredit":"Carolyn Rogers","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"NPR","nprStoryId":"558761819","nprApiLink":"http://api.npr.org/query?id=558761819&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/10/23/558761819/the-fda-will-decide-if-these-26-ingredients-count-as-fiber?ft=nprml&f=558761819","nprRetrievedStory":"1","nprPubDate":"Mon, 23 Oct 2017 05:00:00 -0400","nprStoryDate":"Mon, 23 Oct 2017 04:54:00 -0400","nprLastModifiedDate":"Mon, 23 Oct 2017 06:18:14 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171023_me_the_fda_will_decide_if_these_26_ingredients_count_as_fiber.mp3?orgId=1&topicId=1053&d=255&p=3&story=558761819&t=progseg&e=559437329&seg=2&ft=nprml&f=558761819","nprAudioM3u":"http://api.npr.org/m3u/1559454597-56209a.m3u?orgId=1&topicId=1053&d=255&p=3&story=558761819&t=progseg&e=559437329&seg=2&ft=nprml&f=558761819","path":"/bayareabites/121967/the-fda-will-decide-if-these-26-ingredients-count-as-fiber","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171023_me_the_fda_will_decide_if_these_26_ingredients_count_as_fiber.mp3?orgId=1&topicId=1053&d=255&p=3&story=558761819&t=progseg&e=559437329&seg=2&ft=nprml&f=558761819","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171023_me_the_fda_will_decide_if_these_26_ingredients_count_as_fiber.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What counts as dietary fiber? That's up for debate.\u003c/p>\n\u003cp>The Food and Drug Administration is reviewing 26 ingredients that food manufacturers use to bulk up the fiber content of processed foods to determine if there's a health benefit.\u003c/p>\n\u003cp>If you're a nutrition-label reader, the \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">list\u003c/a> includes some familiar-ish sounding ingredients — such as \u003ca href=\"http://jn.nutrition.org/content/129/7/1402S.full\">inulin\u003c/a>, which is often sourced from chicory root.\u003c/p>\n\u003cp>Other ingredients on the \"do-these-count-as-fiber?\" list include gum acacia, bamboo fiber, retrograded corn starch, and — get ready for a tongue-twister — xylooligosaccharides. Some of these fibers are extracted from plant sources, while others are synthetic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some critics argue that the FDA should not allow these added fibers to count as fiber on Nutrition Facts labels.\u003c/p>\n\u003cp>\"The food industry has high-jacked the advice to eat more fiber by putting isolated, highly processed fiber into what are essentially junk foods,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a> of the consumer group Center for Science in the Public Interest.\u003c/p>\n\u003cp>A bunch of packaged foods contain added fiber. Some examples include \u003ca href=\"http://www.fiberone.com/product/90-calorie-chocolate-fudge-brownie/\">Fiber One\u003c/a> bar products, some \u003ca href=\"https://www.kelloggs.com/en_US/products/kellogg-s-apple-jacks-cereal-product.html#nutrition-modal\">cereal\u003c/a> and instant \u003ca href=\"http://www.quakeroats.com/products/hot-cereals/high-fiber/maple-and-brown-sugar.aspx\">oatmeal\u003c/a> products, as well as some \u003ca href=\"https://www.barilla.com/en-us/products/pasta/white-fiber/white-fiber-spaghetti\">pastas\u003c/a> and \u003ca href=\"https://thomasbreads.com/products/high-fiber-english-muffins\">English Muffins\u003c/a>.\u003c/p>\n\u003cp>Liebman says most people know that an apple is a healthier choice than a high-fiber brownie, but when they see high fiber counts on the label, \"it may just be enough to convince them to go with the brownie.\"\u003c/p>\n\u003cfigure id=\"attachment_121974\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg\" alt=\"Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients.\" width=\"1600\" height=\"640\" class=\"size-full wp-image-121974\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-160x64.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-800x320.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-768x307.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1020x408.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1180x472.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-960x384.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-240x96.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-375x150.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-520x208.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients. \u003ccite>(Carolyn Rogers/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liebman argues a much better way to get the recommended 25 to 38 grams of daily fiber is to eat more foods that are naturally rich in fiber such as fruits, vegetables, beans and whole grains.\u003c/p>\n\u003cp>High-fiber diets may help \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/01/464854395/a-diet-high-in-fiber-may-help-protect-against-breast-cancer\">protect against\u003c/a> a range of diseases, from Type 2 diabetes and heart disease to certain types of cancer.\u003c/p>\n\u003cp>The FDA lists a range of health benefits linked to dietary fiber. For instance, fiber can help lower blood glucose and cholesterol levels, as well as blood pressure. Fiber can also aid laxation and bowel function, and it can promote a feeling of fullness, which may lead people to eat less.\u003c/p>\n\u003cp>The FDA is in the process of determining whether isolated and synthetic fibers provide a beneficial physiological effect to human health. The agency says, going forward, there must be at least one demonstrated benefit. \"Only fibers that meet the definition can be declared as a dietary fiber on the Nutrition Facts label,\" according to this \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">Q & A\u003c/a> about the review process. The agency is in the process of reviewing the science.\u003c/p>\n\u003cp>The food industry has weighed in, pointing to the demonstrated benefits of some of these added fibers. \"I think the main benefit is that they contribute to regularity and laxation,\" says \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-appoints-robert-burns-vice-president-heal/\">Robert Burns, vice president of health and nutrition policy\u003c/a> at the Grocery Manufacturers Association. Burns says most people don't consume enough fiber, so \"if you can supplement [with] snack bars that people are eating, it [can] go a long way to meeting dietary recommendations.\"\u003c/p>\n\u003cp>Critics say an optimal diet is one that includes lots of whole foods such as fruits, vegetables, nuts, beans and whole grains. These foods are not only naturally rich in fiber, they also contain other beneficial compounds such as vitamins, minerals and anti-inflammatory compounds.\u003c/p>\n\u003cp>\"Highly processed snack bars typically contain combinations of processed starch and added sugar. They're low in vitamins and minerals,\" says Dr. \u003ca href=\"https://www.hsph.harvard.edu/david-ludwig/\">David Ludwig\u003c/a> of the Harvard School of Public Health. \"Just adding isolated fiber back in [to these processed foods] does not cover up for those nutritional deficiencies.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/121967/the-fda-will-decide-if-these-26-ingredients-count-as-fiber","authors":["byline_bayareabites_121967"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_2608","bayareabites_13570","bayareabites_1002","bayareabites_10774"],"featImg":"bayareabites_121968","label":"source_bayareabites_121967"},"bayareabites_121100":{"type":"posts","id":"bayareabites_121100","meta":{"index":"posts_1591205157","site":"bayareabites","id":"121100","score":null,"sort":[1506641458000]},"guestAuthors":[],"slug":"fda-not-doing-enough-to-fix-serious-food-safety-violations-report-finds","title":"FDA Not Doing Enough To Fix Serious Food Safety Violations, Report Finds","publishDate":1506641458,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/09/20170927_atc_new_report_concludes_fda_not_doing_enough_to_fix_serious_safety_violations.mp3\u003c/p>\n\u003cp>Every year about 130,000 people in the U.S. are hospitalized with a foodborne illness, and 3,000 people die.\u003c/p>\n\u003cp>To protect against this, the Food and Drug Administration inspects facilities that produce and handle food to ensure safety and compliance with regulations.\u003c/p>\n\u003cp>But a \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">new report\u003c/a> from the Department of Health and Human Services' Office of Inspector General raises some red flags about the inspections program.\u003c/p>\n\u003cp>\"We found a number of weaknesses in the way that FDA is protecting the food supply,\" Meridith Seife, the deputy regional inspector general, told us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, FDA often relies on facilities to voluntarily correct violations, which can be ineffective.\u003c/p>\n\u003cp>Consider this case: Back in 2013, when FDA inspectors went into a facility in Kansas that produces beans and sauces, they uncovered serious problems.\u003c/p>\n\u003cp>\"Inspectors found rainwater leaking through the roof, directly above where food was being prepared,\" Seife says. \"And perhaps most worrisome, the inspection revealed the presence of listeria throughout the facility.\" Listeria is a pathogen that can cause life-threatening illness.\u003c/p>\n\u003cp>The FDA issued a warning letter to the facility and requested prompt correction. But the problems were not fixed. \"These violations went uncorrected for the next two years,\" according to the report.\u003c/p>\n\u003cp>\"It is clear that FDA could have done more in this case to have compelled the facility to act more quickly,\" Seife told us.\u003c/p>\n\u003cp>Overall, the report concludes that the FDA \"consistently failed to conduct timely followup inspections to ensure that facilities corrected significant inspection violations.\" And in 17 percent of cases, the FDA did not conduct a follow-up inspection at all. Also, in some instances where inspectors found significant violations, the FDA took no enforcement action.\u003c/p>\n\u003cp>The Food Safety Modernization Act, which was signed into law in 2011, aims to ensure a prevention-oriented approach to food safety. The law gave FDA new enforcement authority so the agency could better respond to problems. But the new report concludes that the FDA has rarely taken advantage of these new tools.\u003c/p>\n\u003cp>\"We think FDA really needs to do more to take swift and effective action\" to ensure that safety problems at food facilities are fixed promptly, Seife says.\u003c/p>\n\u003cp>Officials at the FDA have \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">reviewed the report\u003c/a>. The agency's response is included as an appendix. \"FDA agrees that there are challenges in its conduct of domestic inspections,\" writes Lisa Rovin, deputy associate commissioner for public health strategy and analysis at the FDA.\u003c/p>\n\u003cp>Rovin says that FDA concurs with the recommendations in the inspector general's report, including the need to ensure better use of resources and to take appropriate action against all facilities with significant violations.\u003c/p>\n\u003cp>In a response from the FDA on Wednesday, a spokesperson said the agency is working as effectively and rapidly as possible to implement the changes brought forth by the Food Safety Modernization Act. She says \"our commitment to public health remains strong and unwavering.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The health department's inspector general says FDA often fails to follow up in a timely way when it uncovers big problems, like unsanitary conditions or the presence of pathogens, at food facilities.","status":"publish","parent":0,"modified":1506641503,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":510},"headData":{"title":"FDA Not Doing Enough To Fix Serious Food Safety Violations, Report Finds | KQED","description":"The health department's inspector general says FDA often fails to follow up in a timely way when it uncovers big problems, like unsanitary conditions or the presence of pathogens, at food facilities.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"121100 https://ww2.kqed.org/bayareabites/?p=121100","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/28/fda-not-doing-enough-to-fix-serious-food-safety-violations-report-finds/","disqusTitle":"FDA Not Doing Enough To Fix Serious Food Safety Violations, Report Finds","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Gosia Wozniacka","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"AP","nprStoryId":"554026398","nprApiLink":"http://api.npr.org/query?id=554026398&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/09/27/554026398/what-happens-when-fda-finds-serious-violations-in-food-facilities-not-enough?ft=nprml&f=554026398","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Sep 2017 19:06:00 -0400","nprStoryDate":"Wed, 27 Sep 2017 16:35:00 -0400","nprLastModifiedDate":"Wed, 27 Sep 2017 21:24:57 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/09/20170927_atc_new_report_concludes_fda_not_doing_enough_to_fix_serious_safety_violations.mp3?orgId=1&topicId=1128&d=178&p=2&story=554026398&t=progseg&e=553937269&seg=3&ft=nprml&f=554026398","nprAudioM3u":"http://api.npr.org/m3u/1554064660-159a6e.m3u?orgId=1&topicId=1128&d=178&p=2&story=554026398&t=progseg&e=553937269&seg=3&ft=nprml&f=554026398","path":"/bayareabites/121100/fda-not-doing-enough-to-fix-serious-food-safety-violations-report-finds","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/09/20170927_atc_new_report_concludes_fda_not_doing_enough_to_fix_serious_safety_violations.mp3?orgId=1&topicId=1128&d=178&p=2&story=554026398&t=progseg&e=553937269&seg=3&ft=nprml&f=554026398","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/09/20170927_atc_new_report_concludes_fda_not_doing_enough_to_fix_serious_safety_violations.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Every year about 130,000 people in the U.S. are hospitalized with a foodborne illness, and 3,000 people die.\u003c/p>\n\u003cp>To protect against this, the Food and Drug Administration inspects facilities that produce and handle food to ensure safety and compliance with regulations.\u003c/p>\n\u003cp>But a \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">new report\u003c/a> from the Department of Health and Human Services' Office of Inspector General raises some red flags about the inspections program.\u003c/p>\n\u003cp>\"We found a number of weaknesses in the way that FDA is protecting the food supply,\" Meridith Seife, the deputy regional inspector general, told us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, FDA often relies on facilities to voluntarily correct violations, which can be ineffective.\u003c/p>\n\u003cp>Consider this case: Back in 2013, when FDA inspectors went into a facility in Kansas that produces beans and sauces, they uncovered serious problems.\u003c/p>\n\u003cp>\"Inspectors found rainwater leaking through the roof, directly above where food was being prepared,\" Seife says. \"And perhaps most worrisome, the inspection revealed the presence of listeria throughout the facility.\" Listeria is a pathogen that can cause life-threatening illness.\u003c/p>\n\u003cp>The FDA issued a warning letter to the facility and requested prompt correction. But the problems were not fixed. \"These violations went uncorrected for the next two years,\" according to the report.\u003c/p>\n\u003cp>\"It is clear that FDA could have done more in this case to have compelled the facility to act more quickly,\" Seife told us.\u003c/p>\n\u003cp>Overall, the report concludes that the FDA \"consistently failed to conduct timely followup inspections to ensure that facilities corrected significant inspection violations.\" And in 17 percent of cases, the FDA did not conduct a follow-up inspection at all. Also, in some instances where inspectors found significant violations, the FDA took no enforcement action.\u003c/p>\n\u003cp>The Food Safety Modernization Act, which was signed into law in 2011, aims to ensure a prevention-oriented approach to food safety. The law gave FDA new enforcement authority so the agency could better respond to problems. But the new report concludes that the FDA has rarely taken advantage of these new tools.\u003c/p>\n\u003cp>\"We think FDA really needs to do more to take swift and effective action\" to ensure that safety problems at food facilities are fixed promptly, Seife says.\u003c/p>\n\u003cp>Officials at the FDA have \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">reviewed the report\u003c/a>. The agency's response is included as an appendix. \"FDA agrees that there are challenges in its conduct of domestic inspections,\" writes Lisa Rovin, deputy associate commissioner for public health strategy and analysis at the FDA.\u003c/p>\n\u003cp>Rovin says that FDA concurs with the recommendations in the inspector general's report, including the need to ensure better use of resources and to take appropriate action against all facilities with significant violations.\u003c/p>\n\u003cp>In a response from the FDA on Wednesday, a spokesperson said the agency is working as effectively and rapidly as possible to implement the changes brought forth by the Food Safety Modernization Act. She says \"our commitment to public health remains strong and unwavering.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/121100/fda-not-doing-enough-to-fix-serious-food-safety-violations-report-finds","authors":["byline_bayareabites_121100"],"categories":["bayareabites_10028","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_2608","bayareabites_11544"],"featImg":"bayareabites_121104","label":"source_bayareabites_121100"},"bayareabites_116309":{"type":"posts","id":"bayareabites_116309","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116309","score":null,"sort":[1490394489000]},"guestAuthors":[],"slug":"the-u-s-cant-really-know-if-farmers-are-cutting-back-on-antibiotics-gao-says","title":"The U.S. Can't Really Know If Farmers Are Cutting Back On Antibiotics, GAO Says","publishDate":1490394489,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When the Food and Drug Administration created controls in January on how farmers can give antibiotics to livestock, scientists concerned about antibiotic resistance and advocates for animal welfare called it a historic shift in how meat animals are raised.\u003c/p>\n\u003cp>But a \u003ca href=\"http://www.gao.gov/assets/690/683130.pdf\">new federal report\u003c/a>, released last week, says the long-awaited FDA initiative — first attempted back in 1977 — falls short in so many areas that it may not create the change that backers hoped for.\u003c/p>\n\u003cp>The FDA initiative, which was created by several documents called Guidances and is usually called its \u003ca href=\"https://www.fda.gov/AnimalVeterinary/SafetyHealth/AntimicrobialResistance/JudiciousUseofAntimicrobials/\">\"judicious use\" program\u003c/a>, made it impossible for livestock producers to use routine micro-doses of antibiotics known as growth promoters. Those doses speed up the time it takes to get chickens, swine and cattle to slaughtering weight, without preventing or treating illness.\u003c/p>\n\u003cp>Multiple lines of research have shown that growth promoters allow bacteria in animals' systems to develop resistance to antibiotics. Those bacteria move off farms in wind or water or with animals going to slaughter, increasing the likelihood of drug-resistant infections, which according to the Centers for Disease Control and Prevention kill \u003ca href=\"https://www.cdc.gov/drugresistance/threat-report-2013/\">23,000 Americans per year\u003c/a>.\u003c/p>\n\u003cp>However, the report by the Government Accountability Office says the FDA is not collecting usage data that will allow it to know if its effort has been successful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition, despite urging by the GAO that goes back to 2004, the FDA and USDA have not negotiated access to farms that would allow them to see the types and manner of antibiotics being given — not even when outbreaks of drug-resistant foodborne illness need to be investigated. The FDA's usage data relies on sales information given by manufacturers, which contains no details about how the drugs actually are used.\u003c/p>\n\u003cp>Further, the GAO says the FDA has not anticipated the effect of livestock producers switching to \"preventive\" use of antibiotics — which is still allowed and can also stimulate antibiotic resistance, and may undermine the effectiveness of the growth-promoter ban.\u003c/p>\n\u003cp>The GAO says the departments already should be gathering all that data, because it is called for in \u003ca href=\"https://obamawhitehouse.archives.gov/the-press-office/2015/03/27/fact-sheet-obama-administration-releases-national-action-plan-combat-ant\">executive orders\u003c/a> issued by the Obama administration, which created a national policy on antibiotic resistance. It adds that getting the data is achievable, because other countries that control farm antibiotics, such as Denmark and the Netherlands, collect it routinely and use it to set national usage goals.\u003c/p>\n\u003cp>In 2015, according to \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM534243.pdf\">FDA data\u003c/a>, sales of antibiotics for agricultural use in the United States totaled 34.3 million pounds. The agency does not publish comparisons with sales for human use, but the Pew Charitable Trusts estimates that U.S. farms use three times what U.S. patients do.\u003c/p>\n\u003cp>Staff at nonprofits concerned about antibiotic resistance, which have been monitoring the FDA's new policies, said they were dismayed by the GAO's assessment.\u003c/p>\n\u003cp>At the Pew Trusts, Dr. Karin Hoelzer said the lack of attention to preventive use is troubling, because it creates a loophole via which farmers could use antibiotics just as routinely as they did before. \"Our analysis has shown that more than one in three labels does not specify a duration of use,\" she said. \"This is falling short of judicious use standards.\"\u003c/p>\n\u003cp>The sense that there is no plan for next steps in antibiotic control is also a problem, said Dr. David Wallinga, a senior health officer at the Natural Resources Defense Council. \"The agencies haven't put in place a plan for what they are going to do, and they can't provide one when asked,\" he said. \"They have no target for where they want to go, and they have no metrics for how they will measure progress toward a goal they haven't even articulated.\"\u003c/p>\n\u003cp>Wallinga said Denmark and the Netherlands, mentioned in the GAO report, are useful comparisons to the United States because each country has combined national data on human and animal antibiotic use, and on resistant bacteria found in humans and in animals, into a single annual report. \"Each piece of data is important by itself, but it's only when you marry them together that you get insight into what your next steps should be,\" he said. \"That is something that could be done immediately here.\"\u003c/p>\n\u003cp>The GAO report was requested by members of Congress who have been pressing for more reform of farm antibiotic use: Sens. Kirsten Gillibrand (D-NY), Dianne Feinstein (D-CA) and Elizabeth Warren (D-MA), and Reps. Rosa DeLauro (D-CT) and Louise Slaughter (D-NY). (DeLauro has pressed for changes in food safety regulation and Slaughter is the chief sponsor of the Preservation of Antibiotics for Medical Treatment Act, which would further restrict farm use.) The same day the GAO released its report, the group fired off a stinging \u003ca href=\"https://www.gillibrand.senate.gov/newsroom/press/release/following-new-gao-report-gillibrand-feinstein-warren-delauro-and-slaughter-call-on-us-departments-of-agriculture_health-and-human-services-to-end-overuse-of-human-antibiotics-in-farm-animals\">letter\u003c/a> to the USDA and the Department of Health and Human Services, parent of the FDA.\u003c/p>\n\u003cp>\"The rise of antibiotic resistance is one of the greatest threats to global health, and the misuse and overuse of antibiotics has been linked to the emergence and spread of antibiotic resistant bacteria,\" they wrote. The members asked the agencies to set deadlines for getting on farms to gather antibiotic data and to investigate foodborne outbreaks, and to show how they will assure preventive antibiotics are not used in inappropriate ways.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Maryn McKenna is a journalist and author who specializes in global health, public health and food policy.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"New FDA rules limit how farmers can give antibiotics to animals raised for meat. But a Government Accountability Office report says the FDA doesn't collect the data to know if that policy is working.","status":"publish","parent":0,"modified":1490394489,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":906},"headData":{"title":"The U.S. Can't Really Know If Farmers Are Cutting Back On Antibiotics, GAO Says | KQED","description":"New FDA rules limit how farmers can give antibiotics to animals raised for meat. But a Government Accountability Office report says the FDA doesn't collect the data to know if that policy is working.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116309 https://ww2.kqed.org/bayareabites/?p=116309","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/24/the-u-s-cant-really-know-if-farmers-are-cutting-back-on-antibiotics-gao-says/","disqusTitle":"The U.S. Can't Really Know If Farmers Are Cutting Back On Antibiotics, GAO Says","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Maryn McKenna, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Scott Eells/Bloomberg/Getty Images","nprStoryId":"521281145","nprApiLink":"http://api.npr.org/query?id=521281145&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/03/24/521281145/the-u-s-can-t-really-know-if-farmers-are-cutting-back-on-antibiotics-gao-says?ft=nprml&f=521281145","nprRetrievedStory":"1","nprPubDate":"Fri, 24 Mar 2017 08:09:00 -0400","nprStoryDate":"Fri, 24 Mar 2017 05:20:00 -0400","nprLastModifiedDate":"Fri, 24 Mar 2017 08:09:08 -0400","path":"/bayareabites/116309/the-u-s-cant-really-know-if-farmers-are-cutting-back-on-antibiotics-gao-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the Food and Drug Administration created controls in January on how farmers can give antibiotics to livestock, scientists concerned about antibiotic resistance and advocates for animal welfare called it a historic shift in how meat animals are raised.\u003c/p>\n\u003cp>But a \u003ca href=\"http://www.gao.gov/assets/690/683130.pdf\">new federal report\u003c/a>, released last week, says the long-awaited FDA initiative — first attempted back in 1977 — falls short in so many areas that it may not create the change that backers hoped for.\u003c/p>\n\u003cp>The FDA initiative, which was created by several documents called Guidances and is usually called its \u003ca href=\"https://www.fda.gov/AnimalVeterinary/SafetyHealth/AntimicrobialResistance/JudiciousUseofAntimicrobials/\">\"judicious use\" program\u003c/a>, made it impossible for livestock producers to use routine micro-doses of antibiotics known as growth promoters. Those doses speed up the time it takes to get chickens, swine and cattle to slaughtering weight, without preventing or treating illness.\u003c/p>\n\u003cp>Multiple lines of research have shown that growth promoters allow bacteria in animals' systems to develop resistance to antibiotics. Those bacteria move off farms in wind or water or with animals going to slaughter, increasing the likelihood of drug-resistant infections, which according to the Centers for Disease Control and Prevention kill \u003ca href=\"https://www.cdc.gov/drugresistance/threat-report-2013/\">23,000 Americans per year\u003c/a>.\u003c/p>\n\u003cp>However, the report by the Government Accountability Office says the FDA is not collecting usage data that will allow it to know if its effort has been successful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition, despite urging by the GAO that goes back to 2004, the FDA and USDA have not negotiated access to farms that would allow them to see the types and manner of antibiotics being given — not even when outbreaks of drug-resistant foodborne illness need to be investigated. The FDA's usage data relies on sales information given by manufacturers, which contains no details about how the drugs actually are used.\u003c/p>\n\u003cp>Further, the GAO says the FDA has not anticipated the effect of livestock producers switching to \"preventive\" use of antibiotics — which is still allowed and can also stimulate antibiotic resistance, and may undermine the effectiveness of the growth-promoter ban.\u003c/p>\n\u003cp>The GAO says the departments already should be gathering all that data, because it is called for in \u003ca href=\"https://obamawhitehouse.archives.gov/the-press-office/2015/03/27/fact-sheet-obama-administration-releases-national-action-plan-combat-ant\">executive orders\u003c/a> issued by the Obama administration, which created a national policy on antibiotic resistance. It adds that getting the data is achievable, because other countries that control farm antibiotics, such as Denmark and the Netherlands, collect it routinely and use it to set national usage goals.\u003c/p>\n\u003cp>In 2015, according to \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM534243.pdf\">FDA data\u003c/a>, sales of antibiotics for agricultural use in the United States totaled 34.3 million pounds. The agency does not publish comparisons with sales for human use, but the Pew Charitable Trusts estimates that U.S. farms use three times what U.S. patients do.\u003c/p>\n\u003cp>Staff at nonprofits concerned about antibiotic resistance, which have been monitoring the FDA's new policies, said they were dismayed by the GAO's assessment.\u003c/p>\n\u003cp>At the Pew Trusts, Dr. Karin Hoelzer said the lack of attention to preventive use is troubling, because it creates a loophole via which farmers could use antibiotics just as routinely as they did before. \"Our analysis has shown that more than one in three labels does not specify a duration of use,\" she said. \"This is falling short of judicious use standards.\"\u003c/p>\n\u003cp>The sense that there is no plan for next steps in antibiotic control is also a problem, said Dr. David Wallinga, a senior health officer at the Natural Resources Defense Council. \"The agencies haven't put in place a plan for what they are going to do, and they can't provide one when asked,\" he said. \"They have no target for where they want to go, and they have no metrics for how they will measure progress toward a goal they haven't even articulated.\"\u003c/p>\n\u003cp>Wallinga said Denmark and the Netherlands, mentioned in the GAO report, are useful comparisons to the United States because each country has combined national data on human and animal antibiotic use, and on resistant bacteria found in humans and in animals, into a single annual report. \"Each piece of data is important by itself, but it's only when you marry them together that you get insight into what your next steps should be,\" he said. \"That is something that could be done immediately here.\"\u003c/p>\n\u003cp>The GAO report was requested by members of Congress who have been pressing for more reform of farm antibiotic use: Sens. Kirsten Gillibrand (D-NY), Dianne Feinstein (D-CA) and Elizabeth Warren (D-MA), and Reps. Rosa DeLauro (D-CT) and Louise Slaughter (D-NY). (DeLauro has pressed for changes in food safety regulation and Slaughter is the chief sponsor of the Preservation of Antibiotics for Medical Treatment Act, which would further restrict farm use.) The same day the GAO released its report, the group fired off a stinging \u003ca href=\"https://www.gillibrand.senate.gov/newsroom/press/release/following-new-gao-report-gillibrand-feinstein-warren-delauro-and-slaughter-call-on-us-departments-of-agriculture_health-and-human-services-to-end-overuse-of-human-antibiotics-in-farm-animals\">letter\u003c/a> to the USDA and the Department of Health and Human Services, parent of the FDA.\u003c/p>\n\u003cp>\"The rise of antibiotic resistance is one of the greatest threats to global health, and the misuse and overuse of antibiotics has been linked to the emergence and spread of antibiotic resistant bacteria,\" they wrote. The members asked the agencies to set deadlines for getting on farms to gather antibiotic data and to investigate foodborne outbreaks, and to show how they will assure preventive antibiotics are not used in inappropriate ways.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Maryn McKenna is a journalist and author who specializes in global health, public health and food policy.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116309/the-u-s-cant-really-know-if-farmers-are-cutting-back-on-antibiotics-gao-says","authors":["byline_bayareabites_116309"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_11521","bayareabites_2608","bayareabites_15793"],"featImg":"bayareabites_116310","label":"source_bayareabites_116309"},"bayareabites_114761":{"type":"posts","id":"bayareabites_114761","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114761","score":null,"sort":[1484937867000]},"guestAuthors":[],"slug":"fda-issues-new-seafood-advice-for-moms-to-be-not-everyone-is-thrilled","title":"FDA Issues New Seafood Advice For Moms-To-Be. Not Everyone Is Thrilled","publishDate":1484937867,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>For many pregnant women, understanding what seafood is safe and healthy, and what should be avoided because of mercury concerns comes with a lot of hand-wringing. In part, that's because the federal government's advice on the matter, first issued in 2004, has long been criticized as unclear.\u003c/p>\n\u003cp>That guidance has included advice on how much seafood to eat, and which species pregnant and nursing women should avoid over concerns about mercury contamination.\u003c/p>\n\u003cp>But critics say the government advisory has done more harm than good, scaring many pregnant and nursing women (and let's be real — pretty much everyone else) away from eating seafood altogether.\u003c/p>\n\u003cp>The problem is real. According to a spokesman for the Food and Drug Administration, the agency analyzed fish consumption data from more than 1,000 pregnant women in the U.S. and found that 21 percent of them ate no fish whatsoever in the previous month. And those who did eat fish consumed far less than recommended by the Dietary Guidelines: Some 50 percent ate less than 2 ounces a week and 75 percent ate less than 4 ounces.\u003c/p>\n\u003cp>This week, in the waning days of the Obama administration, the FDA and Environmental Protection Agency issued an \u003ca href=\"http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm\">update to the advice\u003c/a>, listing more than 60 species in a chart that ranks fish as a \"best choice,\" \"good choice\" and \"choices to avoid.\" The goal is to make it easier for moms-to-be to feel confident about the type of seafood they include in their diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new advice recommends consumers choose a variety of fish to eat. And it comes with an easy-to-understand illustration of what an appropriate portion size should be: 4 ounces for an adult, the full size of your palm; and 2 ounces for children aged 4-7 — which is more like the inside cup of your palm.\u003c/p>\n\u003cp>And while expectant mothers have long been warned to stay away from shark, King mackerel, swordfish and tilefish from the Gulf of Mexico, now there's three new species on the list of what to avoid: marlin, orange roughy, and bigeye tuna.\u003c/p>\n\u003cp>But, not everyone is thrilled with the new advice.\u003c/p>\n\u003cp>\"You can put this in with the Chelsea Manning pardon, it's that controversial,\" says Dr. Tom Brenna, a professor of human nutrition at Cornell University and a member of the government's 2015 Dietary Guideline Committee.\u003c/p>\n\u003cp>Brenna and other critics say the new advice doesn't always jibe with the agency's own scientific findings.\u003c/p>\n\u003cp>For instance, a \u003ca href=\"http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/Metals/UCM396785.pdf\">2014 report from the FDA\u003c/a> looked at the net effects of eating commercial fish during pregnancy on the neurodevelopment of growing babies. The report found it would be safe to eat 61 ounces of halibut a week. (That's about 15 four-ounce servings.) But the new advisory from the FDA suggests that halibut be limited to just once a week.\u003c/p>\n\u003cp>\"They're completely ignoring their own [2014] report,\" Brenna says. \"It's a terrible, awful message. They've ignored the nutrition science and at best, they're ranking the amount of mercury.\"\u003c/p>\n\u003cp>And Brenna argues that splitting tuna into three different categories muddles an already complex message even further. Bigeye tuna (often known as ahi) falls on the \"avoid\" list, while albacore and yellowfin are listed as \"good choices,\" and canned light tuna, which includes skipjack, is listed as a \"best choice.\"\u003c/p>\n\u003cp>\"People won't see there's a difference between the types of tuna, they'll only see that tuna is on the list,\" Brenna says.\u003c/p>\n\u003cp>Meanwhile, others worried the new advice might prompt pregnant women and small kids to eat too much tuna. \"If pregnant women or small kids followed the new advice from the government on mercury and tuna[,] they could easily consume more mercury than is safe for developing brains,\" Lisa Lefferts, a senior scientist with The Center for Science in the Public Interest, said in a statement.\u003c/p>\n\u003cp>In an email to NPR, FDA spokesperson Peter Cassell says it's important to note that this guidance is targeted to certain women and young children. \"We took a cautious and highly protective approach in determining which fish belonged in each category and are comfortable with the limits we are providing.\"\u003c/p>\n\u003cp>While mercury looms large when we're talking about pregnant women and seafood, it's not the only contaminant of concern.\u003c/p>\n\u003cp>The new EPA/FDA chart lists both wild striped bass and bluefish as \"good choices,\" meaning one serving a week is OK. But striped bass and bluefish on the East Coast have been known to have high levels of PCBs, which can build up in the fatty tissues of fish and bring health risks to humans, says Tim Fitzgerald of the Environmental Defense Fund.\u003c/p>\n\u003cp>That's why, to cite one example, depending the fish's size, Maryland's consumption advisory recommends women limit meals of striped bass to as little as\u003ca href=\"http://www.mde.state.md.us/programs/Marylander/CitizensInfoCenterHome/Documents/Fish%20Consumption%20Docs/Maryland_Fish_Advisories_2014_Web_bluecatedit.pdf\"> one serving a month\u003c/a> — far less than the new FDA/EPA advisory recommends.\u003c/p>\n\u003cp>The FDA maintains that its final consumption recommendations were based on rigorous scientific analysis. Agency spokesman Cassell says the FDA believes the recommendations will instill confidence, not uncertainty.\u003c/p>\n\u003cp>Brenna disagrees.\u003c/p>\n\u003cp>\"I think the advice they're giving is not based on the evidence in their own detailed report,\" he says, \"and that it confuses everyone.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters.","status":"publish","parent":0,"modified":1484937867,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":910},"headData":{"title":"FDA Issues New Seafood Advice For Moms-To-Be. Not Everyone Is Thrilled | KQED","description":"Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114761 https://ww2.kqed.org/bayareabites/?p=114761","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/20/fda-issues-new-seafood-advice-for-moms-to-be-not-everyone-is-thrilled/","disqusTitle":"FDA Issues New Seafood Advice For Moms-To-Be. Not Everyone Is Thrilled","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"stock_colors","nprByline":"Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"510659518","nprApiLink":"http://api.npr.org/query?id=510659518&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/01/19/510659518/fda-issues-new-seafood-advice-for-moms-to-be-not-everyone-is-thrilled?ft=nprml&f=510659518","nprRetrievedStory":"1","nprPubDate":"Fri, 20 Jan 2017 11:29:00 -0500","nprStoryDate":"Thu, 19 Jan 2017 21:06:00 -0500","nprLastModifiedDate":"Fri, 20 Jan 2017 11:29:32 -0500","path":"/bayareabites/114761/fda-issues-new-seafood-advice-for-moms-to-be-not-everyone-is-thrilled","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many pregnant women, understanding what seafood is safe and healthy, and what should be avoided because of mercury concerns comes with a lot of hand-wringing. In part, that's because the federal government's advice on the matter, first issued in 2004, has long been criticized as unclear.\u003c/p>\n\u003cp>That guidance has included advice on how much seafood to eat, and which species pregnant and nursing women should avoid over concerns about mercury contamination.\u003c/p>\n\u003cp>But critics say the government advisory has done more harm than good, scaring many pregnant and nursing women (and let's be real — pretty much everyone else) away from eating seafood altogether.\u003c/p>\n\u003cp>The problem is real. According to a spokesman for the Food and Drug Administration, the agency analyzed fish consumption data from more than 1,000 pregnant women in the U.S. and found that 21 percent of them ate no fish whatsoever in the previous month. And those who did eat fish consumed far less than recommended by the Dietary Guidelines: Some 50 percent ate less than 2 ounces a week and 75 percent ate less than 4 ounces.\u003c/p>\n\u003cp>This week, in the waning days of the Obama administration, the FDA and Environmental Protection Agency issued an \u003ca href=\"http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm\">update to the advice\u003c/a>, listing more than 60 species in a chart that ranks fish as a \"best choice,\" \"good choice\" and \"choices to avoid.\" The goal is to make it easier for moms-to-be to feel confident about the type of seafood they include in their diets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new advice recommends consumers choose a variety of fish to eat. And it comes with an easy-to-understand illustration of what an appropriate portion size should be: 4 ounces for an adult, the full size of your palm; and 2 ounces for children aged 4-7 — which is more like the inside cup of your palm.\u003c/p>\n\u003cp>And while expectant mothers have long been warned to stay away from shark, King mackerel, swordfish and tilefish from the Gulf of Mexico, now there's three new species on the list of what to avoid: marlin, orange roughy, and bigeye tuna.\u003c/p>\n\u003cp>But, not everyone is thrilled with the new advice.\u003c/p>\n\u003cp>\"You can put this in with the Chelsea Manning pardon, it's that controversial,\" says Dr. Tom Brenna, a professor of human nutrition at Cornell University and a member of the government's 2015 Dietary Guideline Committee.\u003c/p>\n\u003cp>Brenna and other critics say the new advice doesn't always jibe with the agency's own scientific findings.\u003c/p>\n\u003cp>For instance, a \u003ca href=\"http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/Metals/UCM396785.pdf\">2014 report from the FDA\u003c/a> looked at the net effects of eating commercial fish during pregnancy on the neurodevelopment of growing babies. The report found it would be safe to eat 61 ounces of halibut a week. (That's about 15 four-ounce servings.) But the new advisory from the FDA suggests that halibut be limited to just once a week.\u003c/p>\n\u003cp>\"They're completely ignoring their own [2014] report,\" Brenna says. \"It's a terrible, awful message. They've ignored the nutrition science and at best, they're ranking the amount of mercury.\"\u003c/p>\n\u003cp>And Brenna argues that splitting tuna into three different categories muddles an already complex message even further. Bigeye tuna (often known as ahi) falls on the \"avoid\" list, while albacore and yellowfin are listed as \"good choices,\" and canned light tuna, which includes skipjack, is listed as a \"best choice.\"\u003c/p>\n\u003cp>\"People won't see there's a difference between the types of tuna, they'll only see that tuna is on the list,\" Brenna says.\u003c/p>\n\u003cp>Meanwhile, others worried the new advice might prompt pregnant women and small kids to eat too much tuna. \"If pregnant women or small kids followed the new advice from the government on mercury and tuna[,] they could easily consume more mercury than is safe for developing brains,\" Lisa Lefferts, a senior scientist with The Center for Science in the Public Interest, said in a statement.\u003c/p>\n\u003cp>In an email to NPR, FDA spokesperson Peter Cassell says it's important to note that this guidance is targeted to certain women and young children. \"We took a cautious and highly protective approach in determining which fish belonged in each category and are comfortable with the limits we are providing.\"\u003c/p>\n\u003cp>While mercury looms large when we're talking about pregnant women and seafood, it's not the only contaminant of concern.\u003c/p>\n\u003cp>The new EPA/FDA chart lists both wild striped bass and bluefish as \"good choices,\" meaning one serving a week is OK. But striped bass and bluefish on the East Coast have been known to have high levels of PCBs, which can build up in the fatty tissues of fish and bring health risks to humans, says Tim Fitzgerald of the Environmental Defense Fund.\u003c/p>\n\u003cp>That's why, to cite one example, depending the fish's size, Maryland's consumption advisory recommends women limit meals of striped bass to as little as\u003ca href=\"http://www.mde.state.md.us/programs/Marylander/CitizensInfoCenterHome/Documents/Fish%20Consumption%20Docs/Maryland_Fish_Advisories_2014_Web_bluecatedit.pdf\"> one serving a month\u003c/a> — far less than the new FDA/EPA advisory recommends.\u003c/p>\n\u003cp>The FDA maintains that its final consumption recommendations were based on rigorous scientific analysis. Agency spokesman Cassell says the FDA believes the recommendations will instill confidence, not uncertainty.\u003c/p>\n\u003cp>Brenna disagrees.\u003c/p>\n\u003cp>\"I think the advice they're giving is not based on the evidence in their own detailed report,\" he says, \"and that it confuses everyone.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114761/fda-issues-new-seafood-advice-for-moms-to-be-not-everyone-is-thrilled","authors":["byline_bayareabites_114761"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_1246","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_2608","bayareabites_376","bayareabites_15722","bayareabites_2058","bayareabites_323"],"featImg":"bayareabites_114762","label":"source_bayareabites_114761"},"bayareabites_113634":{"type":"posts","id":"bayareabites_113634","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113634","score":null,"sort":[1479081538000]},"guestAuthors":[],"slug":"carrageenan-is-everywhere-is-it-safe","title":"Carrageenan is Everywhere. Is It Safe?","publishDate":1479081538,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>You probably don’t cook with it at home, but the odds are good that you’re eating carrageenan. Made from seaweed, carrageenan is used as a thickener, stabilizer, and emulsifying agent to keep the ingredients in many soft, creamy, and liquid products from separating. (Think: nondairy milks, salad dressing, ice cream, cottage cheese, sour cream, chocolate milk, etc.). Food manufacturers also say it helps increase \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">shelf-life\u003c/a>.\u003c/p>\n\u003cp>Now, after years of debate about the health risks associated with the additive, the U.S. Department of Agriculture (USDA) will soon decide whether to continue allowing carrageenan in organic food. In fact, it will be a hot topic when the agency’s National Organic Standards Board (NOSB) \u003ca href=\"https://www.ams.usda.gov/event/nosb-fall-2016-meeting-st-louis-mo\">meets in St. Louis later this month\u003c/a>.\u003c/p>\n\u003cp>Not surprisingly, \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CLb_o7GkktACFUVffgodWlAEsg\">the companies\u003c/a> that make and use carrageenan say it’s safe. But many \u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">food safety advocates\u003c/a> say the science on carrageenan’s potential to cause \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">gastrointestinal inflammation\u003c/a> and other adverse heath effects raises serious concerns.\u003c/p>\n\u003cp>Carageenan is made from \u003ca href=\"https://en.wikipedia.org/wiki/Polysaccharide\">polysaccharides\u003c/a> that are extracted from red seaweed. But what ends up in processed food doesn’t resemble seaweed as it’s found on the beach. For this reason, says Cameron Harsh, \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> senior manager for organic and animal policy, “It has always been a very controversial ingredient in organic food.”\u003c/p>\n\u003cp>\u003cstrong>Synthetics in Organic Food?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">Food Science Matters\u003c/a>—a website maintained by the \u003ca href=\"http://www.fmc.com/\">FMC Corporation\u003c/a>, a specialty chemical company whose products include carrageenan—says the carrageenan production process is “so simple that you could actually do it in your own kitchen.” And it says, “families in Ireland used to do so hundreds of years ago.”\u003c/p>\n\u003cp>But according to major carrageenan supplier \u003ca href=\"http://www.cargillfoods.com/na/en/products/hydrocolloids/carrageenan/manufacturing-process/index.jsp\">Cargill\u003c/a>, industrial carrageen production is a complex, multistep process. And as the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e0a.htm\">United Nations’ Food and Agricultural Organization \u003c/a>(FAO) explains, carrageenan extraction typically involves chemical solutions, before the product is washed, dried, and milled into a powder. And today, most seaweed harvested for carrageenan is cultivated in the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e09.htm\">Philippines, Indonesia\u003c/a> and \u003ca href=\"http://marinalg.org/news-resources/resources/how-is-carrageenan-made/\">East Africa\u003c/a>.\u003c/p>\n\u003cp>While \u003ca href=\"http://blogs.usda.gov/2012/01/25/organic-101-allowed-and-prohibited-substances/\">synthetic ingredients\u003c/a> are generally prohibited in organics, the USDA has approved some for use in certified organic food. These have been determined by a NOSB review process. If approved, these ingredients can remain in use for five years before they must be reevaluated. Carrageenan—first approved by the NOSB in the 1990s—is up for review this year. If not reapproved, it would have to be removed from all organic food in 2018. The NOSB evaluation, Harsh explained, includes determining “that a substance doesn’t negatively impact human health and the environment, and is essential to products.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">The Cornucopia Institute\u003c/a>, a vocal opponent of carrageenan’s use in food, argues that it’s “non-essential,” and has pointed out in comments submitted to USDA that many alternatives exist. The \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a> (OTA) explained in a statement that the “organic industry has been working hard to find alternatives to carrageenan and to … reformulate and phase out the use of carrageenan.” Indeed, a survey of supermarket shelves suggests that many products contain stabilizers and emulsifiers other than carrageenan, including \u003ca href=\"http://www.merriam-webster.com/dictionary/xanthan%20gum\">xanthan gum\u003c/a> and soy \u003ca href=\"http://www.dictionary.com/browse/lecithin\">lecithin\u003c/a>.\u003c/p>\n\u003cp>But this entire class of additives is raising health effects questions. Scientists studying \u003ca href=\"http://civileats.com/2015/02/25/how-emulsifiers-are-messing-with-our-guts-and-making-us-fat/\">other emulsifiers\u003c/a> used in processed food have found evidence that they may be \u003ca href=\"http://www.nature.com/nature/journal/v519/n7541/full/nature14232.html\">interfering with gut microbes\u003c/a> in ways that promote inflammation and conditions similar to those other research has linked to carrageenan.\u003c/p>\n\u003cp>\u003cstrong>Is it Safe?\u003c/strong>\u003c/p>\n\u003cp>There is a range of perspectives on carrageenan’s potential adverse health effects. But understanding precisely why some groups say people might want to avoid carrageenan requires some patience.\u003c/p>\n\u003cp>To begin, what’s referred to as “food-grade” carrageenan is also sometimes called “undegraded” carrageenan. On its own, this is generally considered safe by groups that include the U.S. Food and Drug Administration, and the World Health Organization (WHO). But, as a result of manufacturing, the carrageenan used by food manufacturers \u003ca href=\"https://books.google.com/books?id=19mM4xtgfOMC&pg=PA58&lpg=PA58&dq=FDA,+restrictions+on+degraded+carrageenan&source=bl&ots=MtI6IAGYEx&sig=REdNbl0Xm9AOF9ceQJuze_tMSqk&hl=en&sa=X&ved=0ahUKEwiAqsP055TQAhUCw2MKHfO-CeMQ6AEIPTAF#v=onepage&q=FDA%2C%20restrictions%20on%20degraded%20carrageenan&f=false\">often includes\u003c/a> some “degraded” carrageenan—which is of smaller molecular size and weight.\u003c/p>\n\u003cp>Degraded carrageenan is what prompts the most concern. Animal studies have linked it to \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201600545/full\">GI inflammation\u003c/a>, and conditions like \u003ca href=\"https://www.researchgate.net/publication/11677987_Review_of_Harmful_Gastrointestinal_Effects_of_Carrageenan_in_Animal_Experiments\">colitis\u003c/a>, as well as to intestinal tumors in laboratory mice. The WHO’s \u003ca href=\"http://www.inchem.org/documents/iarc/vol31/carrageenan.html\">International Agency for Research on Cancer\u003c/a> says degraded carrageenan is “\u003ca href=\"http://monographs.iarc.fr/ENG/Classification/\">possibly carcinogenic\u003c/a>.”\u003c/p>\n\u003cp>There are also questions about whether undegraded carrageenan \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">might break down\u003c/a> in the human digestive system into the potentially harmful smaller molecules. “In acidic conditions, like in the human stomach, carrageenan does break down into smaller pieces,” said \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a> senior staff scientist Michael Hansen. Hansen also pointed to studies that have linked carrageenan to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22011715\">insulin resistance\u003c/a>, a hallmark of diabetes.\u003c/p>\n\u003cp>However, \u003ca href=\"http://marinalg.org/about-us/\">Marinalg\u003c/a>, the trade association representing the \u003ca href=\"http://marinalg.org/our-members/\">seaweed processing industry\u003c/a>, questions such studies. Marinalg says these studies are not replicable, and instead points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17034924\">others\u003c/a> showing carrageenan’s lack of toxicity, including \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">one\u003c/a> published in August (funded by FMC and the \u003ca href=\"http://foodingredientfacts.org/\">International Food Additives Counci\u003c/a>l), which found carrageenan exposure produced \u003ca href=\"http://marinalg.org/new-study-proves-no-adverse-effects-of-carrageenan-in-human-cells/\">no adverse effects\u003c/a> on human cells.\u003c/p>\n\u003cp>Lisa Lefferts, a senior scientist for Center for Science in the Public Interest (CSPI), acknowledges that carrageenan safety is not a black and white issue. “We had a lot of internal debate about this compound,” she explained. Yet, she said, “It’s a complex material and there are questions about how much is broken down,” and how much exposure there is to the degraded form.\u003c/p>\n\u003cp>Hansen is more emphatic. “There’s enough data on the health side to raise questions about its use in conventional food. But organic food is supposed to have a higher bar,” he said. And he added, “The only reason [USDA] is allowing it is so it can be put into processed foods.”\u003c/p>\n\u003cp>\u003cstrong>The Alternatives\u003c/strong>\u003c/p>\n\u003cp>The NOSB says that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">its review\u003c/a> of the “scientific evidence does not support claims of widespread negative human health impacts” from consuming carrageenan in processed foods. Some people may be sensitive to carrageenan, says the NOSB, “but even that is not entirely clear.”\u003c/p>\n\u003cp>Yet the NOSB also acknowledges that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">consumer demand\u003c/a> has already led to carrageenan’s removal from various products and that food manufacturers could replace the additive if necessary. Based on the availability of alternatives, NOSB subcommittee members considering carrageenan are recommending that the additive be removed from the list of synthetics allowed in USDA certified organic food. But whether that will happen remains to be seen.\u003c/p>\n\u003cp>Faced with conflicting evidence, many food manufacturers and consumers may opt to follow CSPI’s recommendation, which is to approach carrageenan with \u003ca href=\"https://cspinet.org/eating-healthy/chemical-cuisine\">caution\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The NOSB meeting is open to the public and will be held on November 16 – 18. USDA will post a transcript after the meeting. Twitter users can follow along with the hashtag #NOSB.\u003c/p>\n\n","blocks":[],"excerpt":"The debate heats up over the additive derived from seaweed.","status":"publish","parent":0,"modified":1480466002,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1170},"headData":{"title":"Carrageenan is Everywhere. Is It Safe? | KQED","description":"The debate heats up over the additive derived from seaweed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"113634 http://ww2.kqed.org/bayareabites/?p=113634","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/13/carrageenan-is-everywhere-is-it-safe/","disqusTitle":"Carrageenan is Everywhere. Is It Safe?","nprByline":"Elizabeth Grossman, \u003ca href=\"http://civileats.com/2016/11/08/carrageenan-is-everywhere-is-it-safe/\">Civil Eats\u003c/a>","path":"/bayareabites/113634/carrageenan-is-everywhere-is-it-safe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You probably don’t cook with it at home, but the odds are good that you’re eating carrageenan. Made from seaweed, carrageenan is used as a thickener, stabilizer, and emulsifying agent to keep the ingredients in many soft, creamy, and liquid products from separating. (Think: nondairy milks, salad dressing, ice cream, cottage cheese, sour cream, chocolate milk, etc.). Food manufacturers also say it helps increase \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">shelf-life\u003c/a>.\u003c/p>\n\u003cp>Now, after years of debate about the health risks associated with the additive, the U.S. Department of Agriculture (USDA) will soon decide whether to continue allowing carrageenan in organic food. In fact, it will be a hot topic when the agency’s National Organic Standards Board (NOSB) \u003ca href=\"https://www.ams.usda.gov/event/nosb-fall-2016-meeting-st-louis-mo\">meets in St. Louis later this month\u003c/a>.\u003c/p>\n\u003cp>Not surprisingly, \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CLb_o7GkktACFUVffgodWlAEsg\">the companies\u003c/a> that make and use carrageenan say it’s safe. But many \u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">food safety advocates\u003c/a> say the science on carrageenan’s potential to cause \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">gastrointestinal inflammation\u003c/a> and other adverse heath effects raises serious concerns.\u003c/p>\n\u003cp>Carageenan is made from \u003ca href=\"https://en.wikipedia.org/wiki/Polysaccharide\">polysaccharides\u003c/a> that are extracted from red seaweed. But what ends up in processed food doesn’t resemble seaweed as it’s found on the beach. For this reason, says Cameron Harsh, \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> senior manager for organic and animal policy, “It has always been a very controversial ingredient in organic food.”\u003c/p>\n\u003cp>\u003cstrong>Synthetics in Organic Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">Food Science Matters\u003c/a>—a website maintained by the \u003ca href=\"http://www.fmc.com/\">FMC Corporation\u003c/a>, a specialty chemical company whose products include carrageenan—says the carrageenan production process is “so simple that you could actually do it in your own kitchen.” And it says, “families in Ireland used to do so hundreds of years ago.”\u003c/p>\n\u003cp>But according to major carrageenan supplier \u003ca href=\"http://www.cargillfoods.com/na/en/products/hydrocolloids/carrageenan/manufacturing-process/index.jsp\">Cargill\u003c/a>, industrial carrageen production is a complex, multistep process. And as the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e0a.htm\">United Nations’ Food and Agricultural Organization \u003c/a>(FAO) explains, carrageenan extraction typically involves chemical solutions, before the product is washed, dried, and milled into a powder. And today, most seaweed harvested for carrageenan is cultivated in the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e09.htm\">Philippines, Indonesia\u003c/a> and \u003ca href=\"http://marinalg.org/news-resources/resources/how-is-carrageenan-made/\">East Africa\u003c/a>.\u003c/p>\n\u003cp>While \u003ca href=\"http://blogs.usda.gov/2012/01/25/organic-101-allowed-and-prohibited-substances/\">synthetic ingredients\u003c/a> are generally prohibited in organics, the USDA has approved some for use in certified organic food. These have been determined by a NOSB review process. If approved, these ingredients can remain in use for five years before they must be reevaluated. Carrageenan—first approved by the NOSB in the 1990s—is up for review this year. If not reapproved, it would have to be removed from all organic food in 2018. The NOSB evaluation, Harsh explained, includes determining “that a substance doesn’t negatively impact human health and the environment, and is essential to products.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">The Cornucopia Institute\u003c/a>, a vocal opponent of carrageenan’s use in food, argues that it’s “non-essential,” and has pointed out in comments submitted to USDA that many alternatives exist. The \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a> (OTA) explained in a statement that the “organic industry has been working hard to find alternatives to carrageenan and to … reformulate and phase out the use of carrageenan.” Indeed, a survey of supermarket shelves suggests that many products contain stabilizers and emulsifiers other than carrageenan, including \u003ca href=\"http://www.merriam-webster.com/dictionary/xanthan%20gum\">xanthan gum\u003c/a> and soy \u003ca href=\"http://www.dictionary.com/browse/lecithin\">lecithin\u003c/a>.\u003c/p>\n\u003cp>But this entire class of additives is raising health effects questions. Scientists studying \u003ca href=\"http://civileats.com/2015/02/25/how-emulsifiers-are-messing-with-our-guts-and-making-us-fat/\">other emulsifiers\u003c/a> used in processed food have found evidence that they may be \u003ca href=\"http://www.nature.com/nature/journal/v519/n7541/full/nature14232.html\">interfering with gut microbes\u003c/a> in ways that promote inflammation and conditions similar to those other research has linked to carrageenan.\u003c/p>\n\u003cp>\u003cstrong>Is it Safe?\u003c/strong>\u003c/p>\n\u003cp>There is a range of perspectives on carrageenan’s potential adverse health effects. But understanding precisely why some groups say people might want to avoid carrageenan requires some patience.\u003c/p>\n\u003cp>To begin, what’s referred to as “food-grade” carrageenan is also sometimes called “undegraded” carrageenan. On its own, this is generally considered safe by groups that include the U.S. Food and Drug Administration, and the World Health Organization (WHO). But, as a result of manufacturing, the carrageenan used by food manufacturers \u003ca href=\"https://books.google.com/books?id=19mM4xtgfOMC&pg=PA58&lpg=PA58&dq=FDA,+restrictions+on+degraded+carrageenan&source=bl&ots=MtI6IAGYEx&sig=REdNbl0Xm9AOF9ceQJuze_tMSqk&hl=en&sa=X&ved=0ahUKEwiAqsP055TQAhUCw2MKHfO-CeMQ6AEIPTAF#v=onepage&q=FDA%2C%20restrictions%20on%20degraded%20carrageenan&f=false\">often includes\u003c/a> some “degraded” carrageenan—which is of smaller molecular size and weight.\u003c/p>\n\u003cp>Degraded carrageenan is what prompts the most concern. Animal studies have linked it to \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201600545/full\">GI inflammation\u003c/a>, and conditions like \u003ca href=\"https://www.researchgate.net/publication/11677987_Review_of_Harmful_Gastrointestinal_Effects_of_Carrageenan_in_Animal_Experiments\">colitis\u003c/a>, as well as to intestinal tumors in laboratory mice. The WHO’s \u003ca href=\"http://www.inchem.org/documents/iarc/vol31/carrageenan.html\">International Agency for Research on Cancer\u003c/a> says degraded carrageenan is “\u003ca href=\"http://monographs.iarc.fr/ENG/Classification/\">possibly carcinogenic\u003c/a>.”\u003c/p>\n\u003cp>There are also questions about whether undegraded carrageenan \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">might break down\u003c/a> in the human digestive system into the potentially harmful smaller molecules. “In acidic conditions, like in the human stomach, carrageenan does break down into smaller pieces,” said \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a> senior staff scientist Michael Hansen. Hansen also pointed to studies that have linked carrageenan to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22011715\">insulin resistance\u003c/a>, a hallmark of diabetes.\u003c/p>\n\u003cp>However, \u003ca href=\"http://marinalg.org/about-us/\">Marinalg\u003c/a>, the trade association representing the \u003ca href=\"http://marinalg.org/our-members/\">seaweed processing industry\u003c/a>, questions such studies. Marinalg says these studies are not replicable, and instead points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17034924\">others\u003c/a> showing carrageenan’s lack of toxicity, including \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">one\u003c/a> published in August (funded by FMC and the \u003ca href=\"http://foodingredientfacts.org/\">International Food Additives Counci\u003c/a>l), which found carrageenan exposure produced \u003ca href=\"http://marinalg.org/new-study-proves-no-adverse-effects-of-carrageenan-in-human-cells/\">no adverse effects\u003c/a> on human cells.\u003c/p>\n\u003cp>Lisa Lefferts, a senior scientist for Center for Science in the Public Interest (CSPI), acknowledges that carrageenan safety is not a black and white issue. “We had a lot of internal debate about this compound,” she explained. Yet, she said, “It’s a complex material and there are questions about how much is broken down,” and how much exposure there is to the degraded form.\u003c/p>\n\u003cp>Hansen is more emphatic. “There’s enough data on the health side to raise questions about its use in conventional food. But organic food is supposed to have a higher bar,” he said. And he added, “The only reason [USDA] is allowing it is so it can be put into processed foods.”\u003c/p>\n\u003cp>\u003cstrong>The Alternatives\u003c/strong>\u003c/p>\n\u003cp>The NOSB says that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">its review\u003c/a> of the “scientific evidence does not support claims of widespread negative human health impacts” from consuming carrageenan in processed foods. Some people may be sensitive to carrageenan, says the NOSB, “but even that is not entirely clear.”\u003c/p>\n\u003cp>Yet the NOSB also acknowledges that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">consumer demand\u003c/a> has already led to carrageenan’s removal from various products and that food manufacturers could replace the additive if necessary. Based on the availability of alternatives, NOSB subcommittee members considering carrageenan are recommending that the additive be removed from the list of synthetics allowed in USDA certified organic food. But whether that will happen remains to be seen.\u003c/p>\n\u003cp>Faced with conflicting evidence, many food manufacturers and consumers may opt to follow CSPI’s recommendation, which is to approach carrageenan with \u003ca href=\"https://cspinet.org/eating-healthy/chemical-cuisine\">caution\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The NOSB meeting is open to the public and will be held on November 16 – 18. USDA will post a transcript after the meeting. Twitter users can follow along with the hashtag #NOSB.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113634/carrageenan-is-everywhere-is-it-safe","authors":["byline_bayareabites_113634"],"categories":["bayareabites_13718","bayareabites_1245","bayareabites_12555","bayareabites_2035"],"tags":["bayareabites_15680","bayareabites_2608","bayareabites_8840","bayareabites_8913","bayareabites_14185"],"featImg":"bayareabites_113635","label":"bayareabites"},"bayareabites_112485":{"type":"posts","id":"bayareabites_112485","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112485","score":null,"sort":[1475510962000]},"guestAuthors":[],"slug":"fda-is-redefining-the-term-healthy-on-food-labels","title":"FDA Is Redefining The Term 'Healthy' On Food Labels","publishDate":1475510962,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161003_me_fda_is_redefining_the_term_healthy_on_food_labels.mp3\u003c/p>\n\u003cp>So, you're looking for a quick grab-and-go snack, and there's a row of energy bars at the checkout counter. Are they a healthy option?\u003c/p>\n\u003cp>The maker of Kind bars thinks so. The company has used the phrase \"healthy and tasty\" on some of its products that contain lots of nuts. But, here's the issue: The bars contained too much fat to meet the Food and Drug Administration's strict low-fat definition of healthy. So, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/10/477514200/why-the-fda-is-reevaluating-the-nutty-definition-of-healthy-food\">reported last May\u003c/a>, the company helped launch a petition to challenge the status quo.\u003c/p>\n\u003cp>Now the FDA has \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm520695.htm\">begun the process of redefining the term\u003c/a> \"healthy\" on food labels. Policymakers are looking for input from food makers, health experts and the public. You can weigh in with your ideas about what factors and criteria should be used for the new definition. (\u003ca href=\"http://www.regulations.gov/\">Submit \u003c/a>electronic comments directly to the FDA).\u003c/p>\n\u003cp>\"As our understanding about nutrition has evolved, we need to make sure the definition for the 'healthy' labeling claim stays up to date,\" writes Douglas Balentine, who directs the Office of Nutrition and Food Labeling at the FDA's Center for Food Safety and Applied Nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, how has nutrition science — and the thinking about what's healthful — evolved?\u003c/p>\n\u003cp>Let's start with fat. The \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free era\u003c/a> has come and gone. \"The most recent public health recommendations now focus on type of fat, rather than amount of fat,\" Balentine writes in a blog post for the FDA.\u003c/p>\n\u003cp>For instance, the type of fats found in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day\">avocados \u003c/a>and \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=246549388\">nuts \u003c/a>are considered healthful fats. We're encouraged to eat more plant-based fats and omega-3s from fatty fish, whereas the U.S. Dietary Guidelines\u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/chapter-1/key-recommendations/\"> recommend\u003c/a> limiting saturated fats — the type of fat found in meat and other animal products — to less than 10 percent of your total daily calorie intake.\u003c/p>\n\u003cp>The modernized definition of \"healthy\" will also likely address sugar content. The FDA is taking into account all of the newer evidence \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">linking\u003c/a> excessive sugar intake to heart disease and obesity.\u003c/p>\n\u003cp>\"Our thinking about sugars has changed,\" Balentine told us, \"so I would think the amount of sugar in products is something we [will] take into account.\"\u003c/p>\n\u003cp>In an ideal world, people wouldn't need labels to signal which food choices are healthful. As nutrition guru \u003ca href=\"http://steinhardt.nyu.edu/faculty/Marion_Nestle\">Marion Nestle\u003c/a> of New York University, tells us, \"if people want to eat healthfully, we know how to do that. That's eating lots of fruits, vegetables and whole grains.\" And she says we should eat packaged and processed foods in much smaller amounts.\u003c/p>\n\u003cp>\"I don't think we should have health claims [on food packages] at all,\" Nestle tells us. \"They're inherently misleading,\" because food companies use them as a marketing tool.\u003c/p>\n\u003cp>But the FDA's Douglas Balentine pushes back, pointing out that Americans are looking for information on food packages to help them make better decisions.\u003c/p>\n\u003cp>\"The typical consumer makes a purchase decision in three to five seconds. They don't have a lot of time,\" Balentine says. So, he says, an up-to-date \"healthy\" label will give people a quick way to identify better-for-you options. \"We want to give consumers the best tools and information about the foods they choose.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Last year, the FDA told the maker of Kind bars some of its nut-filled snacks couldn't be labeled as \"healthy.\" Now the agency is rethinking what healthy means, amid evolving science on fat and sugar.","status":"publish","parent":0,"modified":1546456008,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":572},"headData":{"title":"FDA Is Redefining The Term 'Healthy' On Food Labels | KQED","description":"Last year, the FDA told the maker of Kind bars some of its nut-filled snacks couldn't be labeled as "healthy." Now the agency is rethinking what healthy means, amid evolving science on fat and sugar.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112485 http://ww2.kqed.org/bayareabites/?p=112485","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/03/fda-is-redefining-the-term-healthy-on-food-labels/","disqusTitle":"FDA Is Redefining The Term 'Healthy' On Food Labels","nprImageCredit":"Ryan Kellman","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"NPR","nprStoryId":"496064796","nprApiLink":"http://api.npr.org/query?id=496064796&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/03/496064796/fda-is-redefining-the-term-healthy-on-food-labels?ft=nprml&f=496064796","nprRetrievedStory":"1","nprPubDate":"Mon, 03 Oct 2016 08:42:00 -0400","nprStoryDate":"Mon, 03 Oct 2016 05:11:00 -0400","nprLastModifiedDate":"Mon, 03 Oct 2016 08:42:43 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161003_me_fda_is_redefining_the_term_healthy_on_food_labels.mp3?orgId=1&topicId=1134&d=161&p=3&story=496064796&t=progseg&e=496362216&seg=14&ft=nprml&f=496064796","nprAudioM3u":"http://api.npr.org/m3u/1496362318-b8d5bc.m3u?orgId=1&topicId=1134&d=161&p=3&story=496064796&t=progseg&e=496362216&seg=14&ft=nprml&f=496064796","audioTrackLength":162,"path":"/bayareabites/112485/fda-is-redefining-the-term-healthy-on-food-labels","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161003_me_fda_is_redefining_the_term_healthy_on_food_labels.mp3?orgId=1&topicId=1134&d=161&p=3&story=496064796&t=progseg&e=496362216&seg=14&ft=nprml&f=496064796","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161003_me_fda_is_redefining_the_term_healthy_on_food_labels.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, you're looking for a quick grab-and-go snack, and there's a row of energy bars at the checkout counter. Are they a healthy option?\u003c/p>\n\u003cp>The maker of Kind bars thinks so. The company has used the phrase \"healthy and tasty\" on some of its products that contain lots of nuts. But, here's the issue: The bars contained too much fat to meet the Food and Drug Administration's strict low-fat definition of healthy. So, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/10/477514200/why-the-fda-is-reevaluating-the-nutty-definition-of-healthy-food\">reported last May\u003c/a>, the company helped launch a petition to challenge the status quo.\u003c/p>\n\u003cp>Now the FDA has \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm520695.htm\">begun the process of redefining the term\u003c/a> \"healthy\" on food labels. Policymakers are looking for input from food makers, health experts and the public. You can weigh in with your ideas about what factors and criteria should be used for the new definition. (\u003ca href=\"http://www.regulations.gov/\">Submit \u003c/a>electronic comments directly to the FDA).\u003c/p>\n\u003cp>\"As our understanding about nutrition has evolved, we need to make sure the definition for the 'healthy' labeling claim stays up to date,\" writes Douglas Balentine, who directs the Office of Nutrition and Food Labeling at the FDA's Center for Food Safety and Applied Nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, how has nutrition science — and the thinking about what's healthful — evolved?\u003c/p>\n\u003cp>Let's start with fat. The \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free era\u003c/a> has come and gone. \"The most recent public health recommendations now focus on type of fat, rather than amount of fat,\" Balentine writes in a blog post for the FDA.\u003c/p>\n\u003cp>For instance, the type of fats found in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day\">avocados \u003c/a>and \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=246549388\">nuts \u003c/a>are considered healthful fats. We're encouraged to eat more plant-based fats and omega-3s from fatty fish, whereas the U.S. Dietary Guidelines\u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/chapter-1/key-recommendations/\"> recommend\u003c/a> limiting saturated fats — the type of fat found in meat and other animal products — to less than 10 percent of your total daily calorie intake.\u003c/p>\n\u003cp>The modernized definition of \"healthy\" will also likely address sugar content. The FDA is taking into account all of the newer evidence \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">linking\u003c/a> excessive sugar intake to heart disease and obesity.\u003c/p>\n\u003cp>\"Our thinking about sugars has changed,\" Balentine told us, \"so I would think the amount of sugar in products is something we [will] take into account.\"\u003c/p>\n\u003cp>In an ideal world, people wouldn't need labels to signal which food choices are healthful. As nutrition guru \u003ca href=\"http://steinhardt.nyu.edu/faculty/Marion_Nestle\">Marion Nestle\u003c/a> of New York University, tells us, \"if people want to eat healthfully, we know how to do that. That's eating lots of fruits, vegetables and whole grains.\" And she says we should eat packaged and processed foods in much smaller amounts.\u003c/p>\n\u003cp>\"I don't think we should have health claims [on food packages] at all,\" Nestle tells us. \"They're inherently misleading,\" because food companies use them as a marketing tool.\u003c/p>\n\u003cp>But the FDA's Douglas Balentine pushes back, pointing out that Americans are looking for information on food packages to help them make better decisions.\u003c/p>\n\u003cp>\"The typical consumer makes a purchase decision in three to five seconds. They don't have a lot of time,\" Balentine says. So, he says, an up-to-date \"healthy\" label will give people a quick way to identify better-for-you options. \"We want to give consumers the best tools and information about the foods they choose.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112485/fda-is-redefining-the-term-healthy-on-food-labels","authors":["byline_bayareabites_112485"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_12555"],"tags":["bayareabites_2608","bayareabites_310","bayareabites_10774"],"featImg":"bayareabites_112486","label":"bayareabites"},"bayareabites_109748":{"type":"posts","id":"bayareabites_109748","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109748","score":null,"sort":[1464296577000]},"guestAuthors":[],"slug":"evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says","title":"Evaporated Cane Juice? Puh-leeze. Just Call It Sugar, FDA Says","publishDate":1464296577,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The Food and Drug Administration seems intent on bringing sugar out of the shadows.\u003c/p>\n\u003cp>Not only will food companies have to \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/20/the-added-sugar-label-is-coming-to-a-packaged-food-near-you/\">reveal\u003c/a>, right on the package, how much sugar they've added to food; they also will have to call it by its real name.\u003c/p>\n\u003cp>The FDA is taking \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">aim\u003c/a> at one of sugar's cover identities: evaporated cane juice. This ingredient made its appearance about 25 years ago and has been especially popular among companies that have cultivated a healthful image, including Amy's Kitchen, Kind and Chobani.\u003c/p>\n\u003cp>Just like sugar, this ingredient is created by crushing sugar cane to extract the juice, then purifying that juice, getting rid of the water and turning it into fine crystals. However, it still contains a bit of molasses, which is completely removed from the cane sugar you find in the store.\u003c/p>\n\u003cp>Food companies that use this ingredient maintain that it's different from sugar and that \"evaporated cane juice\" is its proper name. Others disagree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Evaporated cane juice is the food industry's latest attempt to convince you that crystallizing sugar by this particular method will make you think it is natural and healthy,\" \u003ca href=\"http://www.foodpolitics.com/2014/04/evaporated-cane-juice-sugar-by-any-other-name/\">wrote\u003c/a> Marion Nestle, author of \u003cem>Food Politics,\u003c/em> in her blog in 2014.\u003c/p>\n\u003cp>The FDA didn't make up its mind on the matter until this week. Back in 2009, the agency released a proposed \"guidance\" document that advised companies not to use the term \"evaporated cane juice.\" The FDA proposed instead that companies call it \"dried cane syrup.\"\u003c/p>\n\u003cp>Now, after years of listening to critical comments on that proposal, the FDA has changed its mind. Its new and final \"Guidance for Industry,\" just \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm\">released\u003c/a>, instructs food companies to call this ingredient \"sugar.\" Companies can add modifying adjectives, perhaps calling it \"organic cane sugar,\" but the word \"sugar\" should be included.\u003c/p>\n\u003cp>Such \"guidance\" from the FDA is not legally binding but can be powerful nonetheless. Several companies, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/10/18/163098211/evaporated-cane-juice-sugar-in-disguise\">most prominently Chobani\u003c/a>, have been sued by consumers who consider the use of \"evaporated cane juice\" misleading. Some of the judges presiding over these cases have been \u003ca href=\"http://www.foodnavigator-usa.com/Regulation/Judge-to-FDA-Make-a-decision-on-evaporated-cane-juice-labeling\">waiting\u003c/a> for the FDA to weigh in.\u003c/p>\n\u003cp>Florida Crystals Corp., a producer and defender of the product, said in a statement it is reviewing the FDA's guidance but is \"not yet in a position to fully comment on it.\"\u003c/p>\n\u003cp>Nestle, in an email to The Salt, wrote: \"At last. A sensible decision. Sugar is sugar, no matter what it is called. Now the FDA needs to do this with all the other euphemisms.\"\u003c/p>\n\u003cp>Other ingredients that are nearly equivalent to sugar include rice syrup, sorghum syrup, malt and corn sweetener. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Companies cultivating a healthful image often list \"evaporated cane juice\" in their products' ingredients. But the FDA says it's really just sugar, and that's what food labels should call it.","status":"publish","parent":0,"modified":1464314457,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":442},"headData":{"title":"Evaporated Cane Juice? Puh-leeze. Just Call It Sugar, FDA Says | KQED","description":"Companies cultivating a healthful image often list "evaporated cane juice" in their products' ingredients. But the FDA says it's really just sugar, and that's what food labels should call it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109748 http://ww2.kqed.org/bayareabites/?p=109748","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/26/evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says/","disqusTitle":"Evaporated Cane Juice? Puh-leeze. Just Call It Sugar, FDA Says","nprImageCredit":"Chris Ratcliffe","nprByline":"Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Bloomberg via Getty Images","nprStoryId":"479494486","nprApiLink":"http://api.npr.org/query?id=479494486&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/26/479494486/evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says?ft=nprml&f=479494486","nprRetrievedStory":"1","nprPubDate":"Thu, 26 May 2016 14:24:00 -0400","nprStoryDate":"Thu, 26 May 2016 14:16:00 -0400","nprLastModifiedDate":"Thu, 26 May 2016 14:24:44 -0400","path":"/bayareabites/109748/evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Food and Drug Administration seems intent on bringing sugar out of the shadows.\u003c/p>\n\u003cp>Not only will food companies have to \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/20/the-added-sugar-label-is-coming-to-a-packaged-food-near-you/\">reveal\u003c/a>, right on the package, how much sugar they've added to food; they also will have to call it by its real name.\u003c/p>\n\u003cp>The FDA is taking \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">aim\u003c/a> at one of sugar's cover identities: evaporated cane juice. This ingredient made its appearance about 25 years ago and has been especially popular among companies that have cultivated a healthful image, including Amy's Kitchen, Kind and Chobani.\u003c/p>\n\u003cp>Just like sugar, this ingredient is created by crushing sugar cane to extract the juice, then purifying that juice, getting rid of the water and turning it into fine crystals. However, it still contains a bit of molasses, which is completely removed from the cane sugar you find in the store.\u003c/p>\n\u003cp>Food companies that use this ingredient maintain that it's different from sugar and that \"evaporated cane juice\" is its proper name. Others disagree.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Evaporated cane juice is the food industry's latest attempt to convince you that crystallizing sugar by this particular method will make you think it is natural and healthy,\" \u003ca href=\"http://www.foodpolitics.com/2014/04/evaporated-cane-juice-sugar-by-any-other-name/\">wrote\u003c/a> Marion Nestle, author of \u003cem>Food Politics,\u003c/em> in her blog in 2014.\u003c/p>\n\u003cp>The FDA didn't make up its mind on the matter until this week. Back in 2009, the agency released a proposed \"guidance\" document that advised companies not to use the term \"evaporated cane juice.\" The FDA proposed instead that companies call it \"dried cane syrup.\"\u003c/p>\n\u003cp>Now, after years of listening to critical comments on that proposal, the FDA has changed its mind. Its new and final \"Guidance for Industry,\" just \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm\">released\u003c/a>, instructs food companies to call this ingredient \"sugar.\" Companies can add modifying adjectives, perhaps calling it \"organic cane sugar,\" but the word \"sugar\" should be included.\u003c/p>\n\u003cp>Such \"guidance\" from the FDA is not legally binding but can be powerful nonetheless. Several companies, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/10/18/163098211/evaporated-cane-juice-sugar-in-disguise\">most prominently Chobani\u003c/a>, have been sued by consumers who consider the use of \"evaporated cane juice\" misleading. Some of the judges presiding over these cases have been \u003ca href=\"http://www.foodnavigator-usa.com/Regulation/Judge-to-FDA-Make-a-decision-on-evaporated-cane-juice-labeling\">waiting\u003c/a> for the FDA to weigh in.\u003c/p>\n\u003cp>Florida Crystals Corp., a producer and defender of the product, said in a statement it is reviewing the FDA's guidance but is \"not yet in a position to fully comment on it.\"\u003c/p>\n\u003cp>Nestle, in an email to The Salt, wrote: \"At last. A sensible decision. Sugar is sugar, no matter what it is called. Now the FDA needs to do this with all the other euphemisms.\"\u003c/p>\n\u003cp>Other ingredients that are nearly equivalent to sugar include rice syrup, sorghum syrup, malt and corn sweetener. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109748/evaporated-cane-juice-puh-leeze-just-call-it-sugar-fda-says","authors":["byline_bayareabites_109748"],"categories":["bayareabites_1245","bayareabites_12555","bayareabites_2035"],"tags":["bayareabites_15481","bayareabites_2608","bayareabites_511"],"featImg":"bayareabites_109749","label":"bayareabites"},"bayareabites_109610":{"type":"posts","id":"bayareabites_109610","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109610","score":null,"sort":[1463777257000]},"guestAuthors":[],"slug":"the-added-sugar-label-is-coming-to-a-packaged-food-near-you","title":"The 'Added Sugar' Label Is Coming To A Packaged Food Near You","publishDate":1463777257,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_109611\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg\" alt=\"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.\" width=\"400\" height=\"556\" class=\"size-thumbnail wp-image-109611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently. \u003ccite>(U.S. Food and Drug Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new, redesigned \"Nutrition Facts\" label is coming. The Food and Drug Administration has \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2016/05/unveiling-the-new-nutrition-facts-label/\">announced\u003c/a> that the new label will be required on most packaged food by July.\u003c/p>\n\u003cp>The big change: The label will have a separate line showing how much sugar has been added to each food. The amount of \"added sugar\" will be expressed in grams and as a percentage of a \"Daily Value\" — an amount of sugar consumption that nutritionists think would be reasonable as part of a daily 2,000-calorie diet. The label also will display calories per serving, and serving size, more prominently.\u003c/p>\n\u003cp>As one example, a 20-ounce bottle of Coke could show 65 grams of added sugar, representing 130 percent of a recommended daily intake.\u003c/p>\n\u003cp>The change reflects increasing concern about the amount of sugar that Americans consume, and the amount of sugar that's added to common foods.\u003c/p>\n\u003cp>Several advocacy groups cheered the FDA's move. Michael Jacobson, founder of the Center for Science in the Public Interest, released a \u003ca href=\"http://www.cspinet.org/new/201605201.html\">statement\u003c/a> saying that the new labels will allow consumers to make more informed choices and \"should also spur food manufacturers to add less sugar to their products.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/24/425908798/no-more-hidden-sugar-fda-proposes-new-label-rule\">proposed\u003c/a> including \"added sugar\" on the label last summer, and many food companies, such as \u003ca href=\"https://assets.documentcloud.org/documents/1692004/general-mills-nutrition-labeling-comments.pdf\">General Mills\u003c/a>, opposed it. The companies argued that from a health point of view, it doesn't matter whether sugar is added or is already present naturally in ingredients such as fruit. The existing labels already show the amount of total sugars in packaged food, and food manufacturers argued that this already tells consumers what they need to know.\u003c/p>\n\u003cp>Now that the FDA has made its decision, however, the Grocery Manufacturers Association does not seem interested in continuing the fight. The GMA released a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-on-nutrition-facts-panel-revision/\">statement\u003c/a> welcoming the FDA's revised food label and calling for a \"robust consumer education effort\" to help explain it.\u003c/p>\n\u003cp>The Sugar Association, on the other hand, was outraged, \u003ca href=\"https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/\">calling\u003c/a> the FDA's decision a \"dangerous precedent that is not grounded in science.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Food and Drug Administration has brushed aside industry objections and will require food labels to disclose how much sugar has been added to packaged food.","status":"publish","parent":0,"modified":1463777257,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":378},"headData":{"title":"The 'Added Sugar' Label Is Coming To A Packaged Food Near You | KQED","description":"The Food and Drug Administration has brushed aside industry objections and will require food labels to disclose how much sugar has been added to packaged food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109610 http://ww2.kqed.org/bayareabites/?p=109610","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/20/the-added-sugar-label-is-coming-to-a-packaged-food-near-you/","disqusTitle":"The 'Added Sugar' Label Is Coming To A Packaged Food Near You","source":"Health & Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Dan Charles, NPR Food","nprImageAgency":"U.S. Food and Drug Administration","nprStoryId":"478837157","nprApiLink":"http://api.npr.org/query?id=478837157&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/20/478837157/the-added-sugar-label-is-coming-to-a-packaged-food-near-you?ft=nprml&f=478837157","nprRetrievedStory":"1","nprPubDate":"Fri, 20 May 2016 13:44:00 -0400","nprStoryDate":"Fri, 20 May 2016 13:19:00 -0400","nprLastModifiedDate":"Fri, 20 May 2016 13:44:41 -0400","path":"/bayareabites/109610/the-added-sugar-label-is-coming-to-a-packaged-food-near-you","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_109611\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg\" alt=\"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.\" width=\"400\" height=\"556\" class=\"size-thumbnail wp-image-109611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently. \u003ccite>(U.S. Food and Drug Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new, redesigned \"Nutrition Facts\" label is coming. The Food and Drug Administration has \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2016/05/unveiling-the-new-nutrition-facts-label/\">announced\u003c/a> that the new label will be required on most packaged food by July.\u003c/p>\n\u003cp>The big change: The label will have a separate line showing how much sugar has been added to each food. The amount of \"added sugar\" will be expressed in grams and as a percentage of a \"Daily Value\" — an amount of sugar consumption that nutritionists think would be reasonable as part of a daily 2,000-calorie diet. The label also will display calories per serving, and serving size, more prominently.\u003c/p>\n\u003cp>As one example, a 20-ounce bottle of Coke could show 65 grams of added sugar, representing 130 percent of a recommended daily intake.\u003c/p>\n\u003cp>The change reflects increasing concern about the amount of sugar that Americans consume, and the amount of sugar that's added to common foods.\u003c/p>\n\u003cp>Several advocacy groups cheered the FDA's move. Michael Jacobson, founder of the Center for Science in the Public Interest, released a \u003ca href=\"http://www.cspinet.org/new/201605201.html\">statement\u003c/a> saying that the new labels will allow consumers to make more informed choices and \"should also spur food manufacturers to add less sugar to their products.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/24/425908798/no-more-hidden-sugar-fda-proposes-new-label-rule\">proposed\u003c/a> including \"added sugar\" on the label last summer, and many food companies, such as \u003ca href=\"https://assets.documentcloud.org/documents/1692004/general-mills-nutrition-labeling-comments.pdf\">General Mills\u003c/a>, opposed it. The companies argued that from a health point of view, it doesn't matter whether sugar is added or is already present naturally in ingredients such as fruit. The existing labels already show the amount of total sugars in packaged food, and food manufacturers argued that this already tells consumers what they need to know.\u003c/p>\n\u003cp>Now that the FDA has made its decision, however, the Grocery Manufacturers Association does not seem interested in continuing the fight. The GMA released a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-on-nutrition-facts-panel-revision/\">statement\u003c/a> welcoming the FDA's revised food label and calling for a \"robust consumer education effort\" to help explain it.\u003c/p>\n\u003cp>The Sugar Association, on the other hand, was outraged, \u003ca href=\"https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/\">calling\u003c/a> the FDA's decision a \"dangerous precedent that is not grounded in science.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109610/the-added-sugar-label-is-coming-to-a-packaged-food-near-you","authors":["byline_bayareabites_109610"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_2608","bayareabites_10774","bayareabites_511"],"featImg":"bayareabites_109611","label":"source_bayareabites_109610"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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