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more.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/veg-illustration-400x284.jpg","width":400,"height":284,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/veg-illustration-800x567.jpg","width":800,"height":567,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/veg-illustration-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/veg-illustration-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/veg-illustration-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/veg-illustration-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/veg-illustration-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/veg-illustration-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/veg-illustration-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/07/veg-illustration.jpg","width":800,"height":567}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_114566":{"type":"authors","id":"byline_bayareabites_114566","meta":{"override":true},"slug":"byline_bayareabites_114566","name":"Clare 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FM","link":"/"}},"bayareabites_114566":{"type":"posts","id":"bayareabites_114566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114566","score":null,"sort":[1484068815000]},"guestAuthors":[],"slug":"warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner","title":"Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner","publishDate":1484068815,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>West Coast crab fishermen just ended an \u003ca href=\"http://www.kgw.com/news/local/strike-by-west-coast-crab-fishermen-ends-after-11-days/383612717\">11-day strike\u003c/a> over a price dispute. But a more ominous and long-term threat to their livelihood may be on the horizon. A \u003ca href=\"http://www.pnas.org/content/early/2017/01/03/1606798114\">new study \u003c/a>in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> has found a link between warming ocean conditions and a dangerous neurotoxin that builds up in sea life: domoic acid.\u003c/p>\n\u003cp>Seafood lovers got a glimpse of that threat in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\">shutting down\u003c/a> the West Coast Dungeness crab fishery from Alaska to Southern California for several months. Though less dramatic, the problem emerged again this season, when harvesting was again \u003ca href=\"http://sanfrancisco.cbslocal.com/2016/11/25/dungeness-crab-season-delay-domoic-acid-point-reyes-eureka/\">delayed\u003c/a> for portions of the coasts.\u003c/p>\n\u003cp>Domoic acid is a toxin produced by Pseudo-nitzschia, a micro algae which can accumulate in species like Dungeness crab, clams, mussels and anchovy. It can be harmful to both humans and \u003ca href=\"http://www.marinemammalcenter.org/about-us/News-Room/2015-news-archives/toxic-algal-bloom.html?referrer=https://www.google.com/\">wildlife\u003c/a>, including sea lions and birds. Remember the famous Alfred Hitchcock movie, \u003cem>The Birds\u003c/em>? It was inspired by a \u003ca href=\"http://www.livescience.com/17713-hitchcock-birds-movie-algae-toxin.html\">real-life incident \u003c/a>of California seabirds driven into a frenzy by the neurotoxin.\u003c/p>\n\u003cp>Although we're starting to hear about domoic acid more often, it's been on the radar of public health officials since a Canadian\u003ca href=\"https://www.nwfsc.noaa.gov/hab/habs_toxins/marine_biotoxins/da/\"> outbreak in 1987\u003c/a> killed three and sickened over 100. In mild cases, it can cause vomiting, diarrhea and abdominal cramps. Severe cases can cause trouble breathing, memory loss, and even coma or death.\u003c/p>\n\u003cp>In the case of Dungeness crabs, the food chain looks like this: The phytoplankton Pseudo-nitzschia produces the toxin domoic acid during an algae bloom. Zooplankton and filter feeders, like clams and mussels, then eat that phytoplankton. (Interestingly, not all shellfish react the same way. Mussels, for example, are able to rid themselves of the toxin within a few weeks, while domoic acid may linger in clams for several months, even up to a year.) Those delicious Dungeness crabs we like so much have a taste for clams, which is where domoic acid can be passed up the food chain to us humans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Officials are able to test for unsafe levels, keeping tainted seafood out of restaurants and away from seafood counters, but scientists haven't been able to predict when natural algae blooms may take a toxic turn — until now.\u003c/p>\n\u003cp>\"The record of domoic acid is now 20 years long, allowing us to look at it from a different perspective than anyone has previously,\" says Morgaine McKibben, a Ph.D. candidate at Oregon State University and lead author of the new study.\u003c/p>\n\u003cfigure id=\"attachment_114574\" class=\"wp-caption alignright\" style=\"max-width: 699px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg\" alt=\"A sign warning beach goers against digging for razor clams along the coast of Washington state.\" width=\"699\" height=\"927\" class=\"size-full wp-image-114574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg 699w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-240x318.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-375x497.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-520x690.jpg 520w\" sizes=\"(max-width: 699px) 100vw, 699px\">\u003cfigcaption class=\"wp-caption-text\">A sign warning beach goers against digging for razor clams along the coast of Washington state. \u003ccite>(Washington State Department of Health)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers looked at long-term data collected from Oregon razor clams, copepods (zooplankton that drift with the currents and are studied to predict salmon runs), and recurring climate patterns known as the Pacific Decadal Oscillation and El Nino Southern Oscillation. And they were able to establish that domoic acid events, like those that have been impacting the West Coast Dungeness crab fishery, are strongly related to warm phases in the ocean.\u003c/p>\n\u003cp>\"The most important takeaway from the study is that it's telling us about changes in the food web based on long-term observations of changes in the oceans. It's a very zoomed out view of how the food web responds to natural changes to ocean conditions. That's very important when you talk about resource management,\" says McKibben.\u003c/p>\n\u003cp>These types of long-term records are somewhat rare in oceanography, she says, because \"it's hard to find funding to keep consistent observations like this going.\"\u003c/p>\n\u003cp>And a future with more frequent domoic acid events seems likely, says says Bill Peterson, a NOAA senior scientist and co-author of the study. \"We're having more and more of these warm ocean events and we're going to have more domoic acid blooms each year. It might become a chronic problem,\" he says.\u003c/p>\n\u003cp>That paints a troubling picture for crab fishermen like Bob Eder of Newport, Ore. While domoic acid might go away for a year or two as a problem, it \"is something we'll now be dealing with for a long time,\" he says.\u003c/p>\n\u003cp>He also worries about how future domoic acid events could impact exports — critically important to boosting the overall price of whole crabs. While Americans typically eat only the meat from the crab, Chinese consumers also eat what's known as the \"butter\" (or guts) of the crab, where domoic acid tends to be more concentrated.\u003c/p>\n\u003cp>Officials from the California Department of Public Health say they test year-round for toxic phytoplankton at more than 100 sampling sites along the entire California coastline, and that 2015 was the first year domoic acid was found in crab meat. Oregon and Washington have similar sampling strategies, and have collaborated with California on Dungeness crab testing over the last two years.\u003c/p>\n\u003cp>But Peterson thinks states vulnerable to domoic acid events should be doing even more testing.\u003c/p>\n\u003cp>\"They should sample more often and over a wider ... area,\" says Peterson. \"Crab harvests are a huge money maker on the West Coast. You can't have people think they're going to get sick from eating crabs. Pretty soon [states] are going to have to sample more often and more places to keep better tabs on what's going on in the ocean.\"\u003c/p>\n\u003cp>Patrick Kennelly, chief of the food safety section for the California Department of Public Health, says he's confident the state's monitoring program is strong and able to ramp up as needed. He notes that officials have already started testing Dungeness crab months before the season begins. \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":"A new study finds a link between warming waters and a dangerous neurotoxin that builds up in species like Dungeness crab, clams and mussels — and harms us if we eat them.","status":"publish","parent":0,"modified":1484069270,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":960},"headData":{"title":"Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner | KQED","description":"A new study finds a link between warming waters and a dangerous neurotoxin that builds up in species like Dungeness crab, clams and mussels — and harms us if we eat them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114566 http://ww2.kqed.org/bayareabites/?p=114566","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/10/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner/","disqusTitle":"Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner","nprImageCredit":"Eric Risberg","nprByline":"Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"AP","nprStoryId":"509008803","nprApiLink":"http://api.npr.org/query?id=509008803&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/01/10/509008803/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner?ft=nprml&f=509008803","nprRetrievedStory":"1","nprPubDate":"Tue, 10 Jan 2017 07:00:00 -0500","nprStoryDate":"Tue, 10 Jan 2017 07:00:07 -0500","nprLastModifiedDate":"Tue, 10 Jan 2017 07:00:07 -0500","path":"/bayareabites/114566/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>West Coast crab fishermen just ended an \u003ca href=\"http://www.kgw.com/news/local/strike-by-west-coast-crab-fishermen-ends-after-11-days/383612717\">11-day strike\u003c/a> over a price dispute. But a more ominous and long-term threat to their livelihood may be on the horizon. A \u003ca href=\"http://www.pnas.org/content/early/2017/01/03/1606798114\">new study \u003c/a>in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> has found a link between warming ocean conditions and a dangerous neurotoxin that builds up in sea life: domoic acid.\u003c/p>\n\u003cp>Seafood lovers got a glimpse of that threat in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\">shutting down\u003c/a> the West Coast Dungeness crab fishery from Alaska to Southern California for several months. Though less dramatic, the problem emerged again this season, when harvesting was again \u003ca href=\"http://sanfrancisco.cbslocal.com/2016/11/25/dungeness-crab-season-delay-domoic-acid-point-reyes-eureka/\">delayed\u003c/a> for portions of the coasts.\u003c/p>\n\u003cp>Domoic acid is a toxin produced by Pseudo-nitzschia, a micro algae which can accumulate in species like Dungeness crab, clams, mussels and anchovy. It can be harmful to both humans and \u003ca href=\"http://www.marinemammalcenter.org/about-us/News-Room/2015-news-archives/toxic-algal-bloom.html?referrer=https://www.google.com/\">wildlife\u003c/a>, including sea lions and birds. Remember the famous Alfred Hitchcock movie, \u003cem>The Birds\u003c/em>? It was inspired by a \u003ca href=\"http://www.livescience.com/17713-hitchcock-birds-movie-algae-toxin.html\">real-life incident \u003c/a>of California seabirds driven into a frenzy by the neurotoxin.\u003c/p>\n\u003cp>Although we're starting to hear about domoic acid more often, it's been on the radar of public health officials since a Canadian\u003ca href=\"https://www.nwfsc.noaa.gov/hab/habs_toxins/marine_biotoxins/da/\"> outbreak in 1987\u003c/a> killed three and sickened over 100. In mild cases, it can cause vomiting, diarrhea and abdominal cramps. Severe cases can cause trouble breathing, memory loss, and even coma or death.\u003c/p>\n\u003cp>In the case of Dungeness crabs, the food chain looks like this: The phytoplankton Pseudo-nitzschia produces the toxin domoic acid during an algae bloom. Zooplankton and filter feeders, like clams and mussels, then eat that phytoplankton. (Interestingly, not all shellfish react the same way. Mussels, for example, are able to rid themselves of the toxin within a few weeks, while domoic acid may linger in clams for several months, even up to a year.) Those delicious Dungeness crabs we like so much have a taste for clams, which is where domoic acid can be passed up the food chain to us humans.\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>Officials are able to test for unsafe levels, keeping tainted seafood out of restaurants and away from seafood counters, but scientists haven't been able to predict when natural algae blooms may take a toxic turn — until now.\u003c/p>\n\u003cp>\"The record of domoic acid is now 20 years long, allowing us to look at it from a different perspective than anyone has previously,\" says Morgaine McKibben, a Ph.D. candidate at Oregon State University and lead author of the new study.\u003c/p>\n\u003cfigure id=\"attachment_114574\" class=\"wp-caption alignright\" style=\"max-width: 699px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg\" alt=\"A sign warning beach goers against digging for razor clams along the coast of Washington state.\" width=\"699\" height=\"927\" class=\"size-full wp-image-114574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg 699w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-240x318.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-375x497.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-520x690.jpg 520w\" sizes=\"(max-width: 699px) 100vw, 699px\">\u003cfigcaption class=\"wp-caption-text\">A sign warning beach goers against digging for razor clams along the coast of Washington state. \u003ccite>(Washington State Department of Health)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers looked at long-term data collected from Oregon razor clams, copepods (zooplankton that drift with the currents and are studied to predict salmon runs), and recurring climate patterns known as the Pacific Decadal Oscillation and El Nino Southern Oscillation. And they were able to establish that domoic acid events, like those that have been impacting the West Coast Dungeness crab fishery, are strongly related to warm phases in the ocean.\u003c/p>\n\u003cp>\"The most important takeaway from the study is that it's telling us about changes in the food web based on long-term observations of changes in the oceans. It's a very zoomed out view of how the food web responds to natural changes to ocean conditions. That's very important when you talk about resource management,\" says McKibben.\u003c/p>\n\u003cp>These types of long-term records are somewhat rare in oceanography, she says, because \"it's hard to find funding to keep consistent observations like this going.\"\u003c/p>\n\u003cp>And a future with more frequent domoic acid events seems likely, says says Bill Peterson, a NOAA senior scientist and co-author of the study. \"We're having more and more of these warm ocean events and we're going to have more domoic acid blooms each year. It might become a chronic problem,\" he says.\u003c/p>\n\u003cp>That paints a troubling picture for crab fishermen like Bob Eder of Newport, Ore. While domoic acid might go away for a year or two as a problem, it \"is something we'll now be dealing with for a long time,\" he says.\u003c/p>\n\u003cp>He also worries about how future domoic acid events could impact exports — critically important to boosting the overall price of whole crabs. While Americans typically eat only the meat from the crab, Chinese consumers also eat what's known as the \"butter\" (or guts) of the crab, where domoic acid tends to be more concentrated.\u003c/p>\n\u003cp>Officials from the California Department of Public Health say they test year-round for toxic phytoplankton at more than 100 sampling sites along the entire California coastline, and that 2015 was the first year domoic acid was found in crab meat. Oregon and Washington have similar sampling strategies, and have collaborated with California on Dungeness crab testing over the last two years.\u003c/p>\n\u003cp>But Peterson thinks states vulnerable to domoic acid events should be doing even more testing.\u003c/p>\n\u003cp>\"They should sample more often and over a wider ... area,\" says Peterson. \"Crab harvests are a huge money maker on the West Coast. You can't have people think they're going to get sick from eating crabs. Pretty soon [states] are going to have to sample more often and more places to keep better tabs on what's going on in the ocean.\"\u003c/p>\n\u003cp>Patrick Kennelly, chief of the food safety section for the California Department of Public Health, says he's confident the state's monitoring program is strong and able to ramp up as needed. He notes that officials have already started testing Dungeness crab months before the season begins. \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/114566/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner","authors":["byline_bayareabites_114566"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358","bayareabites_60"],"tags":["bayareabites_564","bayareabites_523","bayareabites_15714","bayareabites_323","bayareabites_11318","bayareabites_13075"],"featImg":"bayareabites_114567","label":"bayareabites"},"bayareabites_109819":{"type":"posts","id":"bayareabites_109819","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109819","score":null,"sort":[1464902836000]},"guestAuthors":[],"slug":"solved-the-mystery-of-the-bearded-chickens","title":"Solved: The Mystery Of The Bearded Chickens","publishDate":1464902836,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Move over, human hipsters, you're not the only ones growing outrageous facial hair.\u003c/p>\n\u003cp>For years, farmers have noticed that some chickens have tufts of elongated feathers around their face and beak, making it appear like they had grown a beard. The cause of the feather beards was a mystery. Now, thanks to scientists in China, the mystery of the bearded chicken has been solved.\u003c/p>\n\u003cp>The answer appears in a study \u003ca href=\"http://dx.plos.org/10.1371/journal.pgen.1006071\">published\u003c/a> in \u003cem>PLOS genetics\u003c/em> on Thursday. Chinese scientists compared the DNA of bearded chickens to nonbearded chickens. The results led them to investigate a gene, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1891803/\">HOXB8\u003c/a>. Bearded chickens had multiple copies of HOXB8 and surrounding genes. Nonbearded chickens only had one copy of HOXB8.\u003c/p>\n\u003cfigure id=\"attachment_109826\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix.jpg\" alt=\"No beard. Beard. Beard. Next!\" width=\"800\" height=\"287\" class=\"size-full wp-image-109826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-400x144.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-768x276.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No beard. Beard. Beard. Next! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"bearded-chix2\" width=\"800\" height=\"382\" class=\"alignright size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>After they found the gene duplication, the scientists wanted to know about the activity (called \u003ca href=\"http://www.news-medical.net/life-sciences/What-is-Gene-Expression.aspx\">gene expression\u003c/a>) of HOXB8. Genes can be controlled like volume on a radio. The gene can be turned up, blasting loudly, or played at barely a whisper. The scientists took skin samples from around the faces of chickens to determine whether the HOXB8 gene was being \"turned up\" more in bearded chickens than in normal chickens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In chickens of all ages tested, the HOXB8 gene was highly expressed in the facial skin of bearded chickens, but not on at all in the facial skin of nonbearded chickens. In other words, the gene was being played loudly in the bearded chickens, but was silent in the normal chickens.\u003c/p>\n\u003cp>As of now, the scientists don't believe that beards provide the chickens with any evolutionary advantage. Although the researchers can only speculate why these genetic differences came about, they are most likely due to thousands of years of domestication and breeding practices. As you can see for yourself, these bearded birds are certainly something to behold. (Lady chickens, too!) Maybe breeders selected them for that very reason, the authors suggest.\u003c/p>\n\u003cfigure id=\"attachment_109827\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"So sassy!\" width=\"800\" height=\"382\" class=\"size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">So sassy! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the study's authors, Ying Guo, is a geneticist at the China Agricultural University. Guo writes in an email to The Salt, \"We have no knowledge of the exact time when [beards] formed. But we believe that it has hundreds of years of history.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In other words, chickens have been growing beards way before it was cool.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Hip humans aren't the only ones growing outrageous facial hair. Some chickens do, too. And now, geneticists in China have discovered the cause.","status":"publish","parent":0,"modified":1464903091,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":387},"headData":{"title":"Solved: The Mystery Of The Bearded Chickens | KQED","description":"Hip humans aren't the only ones growing outrageous facial hair. Some chickens do, too. And now, geneticists in China have discovered the cause.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109819 http://ww2.kqed.org/bayareabites/?p=109819","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/02/solved-the-mystery-of-the-bearded-chickens/","disqusTitle":"Solved: The Mystery Of The Bearded Chickens","nprByline":"Madeline K. Sofia, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Ying Guo","nprStoryId":"480192692","nprApiLink":"http://api.npr.org/query?id=480192692&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/06/02/480192692/solved-the-mystery-of-the-bearded-chickens?ft=nprml&f=480192692","nprRetrievedStory":"1","nprPubDate":"Thu, 02 Jun 2016 15:49:00 -0400","nprStoryDate":"Thu, 02 Jun 2016 14:06:00 -0400","nprLastModifiedDate":"Thu, 02 Jun 2016 15:49:12 -0400","path":"/bayareabites/109819/solved-the-mystery-of-the-bearded-chickens","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over, human hipsters, you're not the only ones growing outrageous facial hair.\u003c/p>\n\u003cp>For years, farmers have noticed that some chickens have tufts of elongated feathers around their face and beak, making it appear like they had grown a beard. The cause of the feather beards was a mystery. Now, thanks to scientists in China, the mystery of the bearded chicken has been solved.\u003c/p>\n\u003cp>The answer appears in a study \u003ca href=\"http://dx.plos.org/10.1371/journal.pgen.1006071\">published\u003c/a> in \u003cem>PLOS genetics\u003c/em> on Thursday. Chinese scientists compared the DNA of bearded chickens to nonbearded chickens. The results led them to investigate a gene, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1891803/\">HOXB8\u003c/a>. Bearded chickens had multiple copies of HOXB8 and surrounding genes. Nonbearded chickens only had one copy of HOXB8.\u003c/p>\n\u003cfigure id=\"attachment_109826\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix.jpg\" alt=\"No beard. Beard. Beard. Next!\" width=\"800\" height=\"287\" class=\"size-full wp-image-109826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-400x144.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-768x276.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No beard. Beard. Beard. Next! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"bearded-chix2\" width=\"800\" height=\"382\" class=\"alignright size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>After they found the gene duplication, the scientists wanted to know about the activity (called \u003ca href=\"http://www.news-medical.net/life-sciences/What-is-Gene-Expression.aspx\">gene expression\u003c/a>) of HOXB8. Genes can be controlled like volume on a radio. The gene can be turned up, blasting loudly, or played at barely a whisper. The scientists took skin samples from around the faces of chickens to determine whether the HOXB8 gene was being \"turned up\" more in bearded chickens than in normal chickens.\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 chickens of all ages tested, the HOXB8 gene was highly expressed in the facial skin of bearded chickens, but not on at all in the facial skin of nonbearded chickens. In other words, the gene was being played loudly in the bearded chickens, but was silent in the normal chickens.\u003c/p>\n\u003cp>As of now, the scientists don't believe that beards provide the chickens with any evolutionary advantage. Although the researchers can only speculate why these genetic differences came about, they are most likely due to thousands of years of domestication and breeding practices. As you can see for yourself, these bearded birds are certainly something to behold. (Lady chickens, too!) Maybe breeders selected them for that very reason, the authors suggest.\u003c/p>\n\u003cfigure id=\"attachment_109827\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"So sassy!\" width=\"800\" height=\"382\" class=\"size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">So sassy! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the study's authors, Ying Guo, is a geneticist at the China Agricultural University. Guo writes in an email to The Salt, \"We have no knowledge of the exact time when [beards] formed. But we believe that it has hundreds of years of history.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In other words, chickens have been growing beards way before it was cool.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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/109819/solved-the-mystery-of-the-bearded-chickens","authors":["byline_bayareabites_109819"],"categories":["bayareabites_358"],"tags":["bayareabites_15489","bayareabites_621","bayareabites_12139","bayareabites_11318"],"featImg":"bayareabites_109820","label":"bayareabites"},"bayareabites_108615":{"type":"posts","id":"bayareabites_108615","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108615","score":null,"sort":[1461011452000]},"guestAuthors":[],"slug":"the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk","title":"The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk","publishDate":1461011452,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3\u003c/p>\n\u003cp>If you melt at the creaminess of full-fat yogurt, read on.\u003c/p>\n\u003cp>A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes.\u003c/p>\n\u003cp>The research, \u003ca href=\"http://circ.ahajournals.org/content/early/2016/03/22/CIRCULATIONAHA.115.018410.abstract\">published\u003c/a> in the journal \u003cem>Circulation,\u003c/em> included 3,333 adults. Beginning in the late 1980s, researchers took blood samples from the participants and measured circulating levels of biomarkers of dairy fat in their blood. Then, over the next two decades, the researchers tracked who among the participants developed diabetes.\u003c/p>\n\u003cp>\"People who had the most dairy fat in their diet had about a 50 percent lower risk of diabetes\" compared with people who consumed the least dairy fat, says \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, who is also an author of the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study does not prove a cause and effect, but it builds on a body of evidence suggesting that dairy fat may have protective effects, both in cutting the risk of diabetes and in helping people control body weight.\u003c/p>\n\u003cp>\"For a long time we've had this notion that saturated fat [the kind found in dairy products] is always bad for you,\" says \u003ca href=\"http://uvahealth.com/findadoctor/profile/Mark-D-DeBoer\">Mark DeBoer\u003c/a>, a pediatrician at the University of Virginia.\u003c/p>\n\u003cp>But this assumption is being questioned. As we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174739752/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids\">reported\u003c/a>, DeBoer has studied the connection between dairy fat and children's body weight. And he published a surprising finding.\u003c/p>\n\u003cp>\"It appears that children who have a higher intake of whole milk or 2 percent milk gain less weight over time\" compared with kids who consume skim or nonfat dairy products, explains DeBoer.\u003c/p>\n\u003cp>And there's some evidence that dairy fat may help adults manage weight as well. As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\"> reported\u003c/a>, researchers in Sweden found that \u003cem>\u003c/em>middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared with men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>So, in other words, the butter and whole-milk eaters did better at keeping the pounds off. In addition, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">meta-analysis\u003c/a> -\u003cem>-\u003c/em> which included data from 16 observational studies — also found evidence that high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>Researchers can't fully explain these counterintuitive findings.\u003c/p>\n\u003cp>It's possible that \"the fat in dairy makes you less hungry to eat some other foods,\" says DeBoer.\u003c/p>\n\u003cp>And there's evidence that \"when people consume more low-fat dairy, they eat more carbohydrates\" as a way of compensating, says Mozaffarian.\u003c/p>\n\u003cp>Many high-carb foods such as cereals, breads and snacks that contain highly refined grains are less satiating and can prompt people to eat more calories.\u003c/p>\n\u003cp>With all the new evidence that challenges the low-fat-is-best orthodoxy, Mozaffarian says it may be time to reconsider the National School Lunch Program rules, which allow only skim and low-fat milk.\u003c/p>\n\u003cp>\"Our research indicates that the national policy should be neutral about dairy fat, until we learn more,\" says Mozaffarian. \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 new findings add to the evidence suggesting that full-fat dairy may have protective effects — both in cutting the risk of diabetes and in helping people control body weight.","status":"publish","parent":0,"modified":1461039578,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":529},"headData":{"title":"The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk | KQED","description":"The new findings add to the evidence suggesting that full-fat dairy may have protective effects — both in cutting the risk of diabetes and in helping people control body weight.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108615 http://ww2.kqed.org/bayareabites/?p=108615","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/18/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk/","disqusTitle":"The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprImageCredit":"Simon Dawson","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Bloomberg via Getty Images","nprStoryId":"474403311","nprApiLink":"http://api.npr.org/query?id=474403311&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/04/18/474403311/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk?ft=nprml&f=474403311","nprRetrievedStory":"1","nprPubDate":"Mon, 18 Apr 2016 15:38:00 -0400","nprStoryDate":"Mon, 18 Apr 2016 04:30:00 -0400","nprLastModifiedDate":"Mon, 18 Apr 2016 15:38:46 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3?orgId=1&topicId=1066&d=125&p=3&story=474403311&t=progseg&e=474637539&seg=12&ft=nprml&f=474403311","nprAudioM3u":"http://api.npr.org/m3u/1474639439-625875.m3u?orgId=1&topicId=1066&d=125&p=3&story=474403311&t=progseg&e=474637539&seg=12&ft=nprml&f=474403311","path":"/bayareabites/108615/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3\u003c/p>\n\u003cp>If you melt at the creaminess of full-fat yogurt, read on.\u003c/p>\n\u003cp>A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes.\u003c/p>\n\u003cp>The research, \u003ca href=\"http://circ.ahajournals.org/content/early/2016/03/22/CIRCULATIONAHA.115.018410.abstract\">published\u003c/a> in the journal \u003cem>Circulation,\u003c/em> included 3,333 adults. Beginning in the late 1980s, researchers took blood samples from the participants and measured circulating levels of biomarkers of dairy fat in their blood. Then, over the next two decades, the researchers tracked who among the participants developed diabetes.\u003c/p>\n\u003cp>\"People who had the most dairy fat in their diet had about a 50 percent lower risk of diabetes\" compared with people who consumed the least dairy fat, says \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, who is also an author of the study.\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 study does not prove a cause and effect, but it builds on a body of evidence suggesting that dairy fat may have protective effects, both in cutting the risk of diabetes and in helping people control body weight.\u003c/p>\n\u003cp>\"For a long time we've had this notion that saturated fat [the kind found in dairy products] is always bad for you,\" says \u003ca href=\"http://uvahealth.com/findadoctor/profile/Mark-D-DeBoer\">Mark DeBoer\u003c/a>, a pediatrician at the University of Virginia.\u003c/p>\n\u003cp>But this assumption is being questioned. As we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174739752/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids\">reported\u003c/a>, DeBoer has studied the connection between dairy fat and children's body weight. And he published a surprising finding.\u003c/p>\n\u003cp>\"It appears that children who have a higher intake of whole milk or 2 percent milk gain less weight over time\" compared with kids who consume skim or nonfat dairy products, explains DeBoer.\u003c/p>\n\u003cp>And there's some evidence that dairy fat may help adults manage weight as well. As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\"> reported\u003c/a>, researchers in Sweden found that \u003cem>\u003c/em>middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared with men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>So, in other words, the butter and whole-milk eaters did better at keeping the pounds off. In addition, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">meta-analysis\u003c/a> -\u003cem>-\u003c/em> which included data from 16 observational studies — also found evidence that high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>Researchers can't fully explain these counterintuitive findings.\u003c/p>\n\u003cp>It's possible that \"the fat in dairy makes you less hungry to eat some other foods,\" says DeBoer.\u003c/p>\n\u003cp>And there's evidence that \"when people consume more low-fat dairy, they eat more carbohydrates\" as a way of compensating, says Mozaffarian.\u003c/p>\n\u003cp>Many high-carb foods such as cereals, breads and snacks that contain highly refined grains are less satiating and can prompt people to eat more calories.\u003c/p>\n\u003cp>With all the new evidence that challenges the low-fat-is-best orthodoxy, Mozaffarian says it may be time to reconsider the National School Lunch Program rules, which allow only skim and low-fat milk.\u003c/p>\n\u003cp>\"Our research indicates that the national policy should be neutral about dairy fat, until we learn more,\" says Mozaffarian. \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/108615/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk","authors":["byline_bayareabites_108615"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_10480","bayareabites_1621","bayareabites_11318","bayareabites_15420"],"featImg":"bayareabites_108616","label":"source_bayareabites_108615"},"bayareabites_106924":{"type":"posts","id":"bayareabites_106924","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106924","score":null,"sort":[1455651302000]},"guestAuthors":[],"slug":"study-program-to-protect-fish-is-saving-fishermens-lives-too","title":"Study: Program To Protect Fish Is Saving Fishermen's Lives, Too","publishDate":1455651302,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \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":"Catch share programs — where fishermen are allotted a set quota of the catch --reduce the notoriously risky behavior fishermen are known for, like sailing in stormy weather, a new study finds.","status":"publish","parent":0,"modified":1455651382,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1015},"headData":{"title":"Study: Program To Protect Fish Is Saving Fishermen's Lives, Too | KQED","description":"Catch share programs — where fishermen are allotted a set quota of the catch --reduce the notoriously risky behavior fishermen are known for, like sailing in stormy weather, a new study finds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106924 http://ww2.kqed.org/bayareabites/?p=106924","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/16/study-program-to-protect-fish-is-saving-fishermens-lives-too/","disqusTitle":"Study: Program To Protect Fish Is Saving Fishermen's Lives, Too","nprByline":"Clare Leschin-Hoar","nprImageAgency":"Courtesy of Ethan Righter","nprStoryId":"466612148","nprApiLink":"http://api.npr.org/query?id=466612148&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/16/466612148/study-program-to-protect-fish-is-saving-fishermens-lives-too?ft=nprml&f=466612148","nprRetrievedStory":"1","nprPubDate":"Tue, 16 Feb 2016 11:00:00 -0500","nprStoryDate":"Tue, 16 Feb 2016 07:00:00 -0500","nprLastModifiedDate":"Tue, 16 Feb 2016 11:00:00 -0500","path":"/bayareabites/106924/study-program-to-protect-fish-is-saving-fishermens-lives-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\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>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \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/106924/study-program-to-protect-fish-is-saving-fishermens-lives-too","authors":["byline_bayareabites_106924"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_15291","bayareabites_15292","bayareabites_376","bayareabites_15070","bayareabites_10659","bayareabites_12139","bayareabites_11318"],"featImg":"bayareabites_106925","label":"bayareabites"},"bayareabites_106432":{"type":"posts","id":"bayareabites_106432","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106432","score":null,"sort":[1454362173000]},"guestAuthors":[],"slug":"a-diet-high-in-fiber-may-help-protect-against-breast-cancer","title":"A Diet High In Fiber May Help Protect Against Breast Cancer","publishDate":1454362173,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to NPR's Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160201_me_a_diet_high_in_fiber_may_help_prevent_against_breast_cancer.mp3\u003c/p>\n\u003cp>If the advice to eat more fiber seems easy to ignore, you're not alone. Most Americans don't get the 25 to 38 grams a day that's recommended, depending on age and gender.\u003c/p>\n\u003cp>But if you're skimping on fiber, the health stakes are high, especially if you're a teenage girl.\u003c/p>\n\u003cp>A study published Monday in the journal \u003cem>Pediatrics \u003c/em>concludes that eating lots of fiber-rich foods during high school years may significantly reduce a woman's risk of developing breast cancer.\u003c/p>\n\u003cp>The findings are based on a long-term study of 44,000 women who were surveyed about their eating habits in high school. The women also completed detailed questionnaires about their dietary habits every four years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found that women who consumed high levels of fiber (28 grams per day, on average) had a 24 percent lower risk of developing breast cancer before menopause, compared with women who ate low levels of fiber (14 grams per day, on average). For the women on the high-fiber diet, the lifetime risk of developing breast cancer was also cut by 16 percent.\u003c/p>\n\u003cp>Of course, the idea that high-fiber diets can help keep us healthy is not new. It's \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fiber/art-20043983\">well-known\u003c/a> that fiber can prevent constipation and keep the bowel moving by making stools bulkier and absorbing water. Prior studies have shown dietary fiber can \u003ca href=\"https://lup.lub.lu.se/search/publication/312647\">protect against\u003c/a> colorectal cancer and may lower the risks of diabetes and heart disease. There's also a growing body of evidence linking fiber to weight management.\u003c/p>\n\u003cp>This new study provides some evidence of yet another potential benefit.\u003c/p>\n\u003cp>\"This is a really important study ... [suggesting] that the more fiber you eat during your high school years, the lower your risk is in developing breast cancer,\" says \u003ca href=\"https://medicine.duke.edu/faculty/kimberly-lynn-blackwell-md\">Kimberly Blackwell,\u003c/a> a breast cancer specialist at the Duke Cancer Center.\u003c/p>\n\u003cp>In a commentary accompanying the study in \u003cem>Pediatrics,\u003c/em> Blackwell writes, \"There is longstanding evidence that dietary fibers may reduce circulating estrogen levels.\" And this may help explain the reduced risk of breast cancer.\u003c/p>\n\u003cp>The authors point to other possible explanations, too. For instance, high-fiber diets may reduce the risk of breast cancer by improving insulin sensitivity, since fiber can slow down the absorption of sugars and help keep blood sugar levels more stable.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hsph.harvard.edu/maryam-farvid/\">Maryam Farvid\u003c/a>, a fellow at the Harvard School of Public Health who is lead author of the study, says the influence of fiber on cancer risk may be time-sensitive. Adolescence is \"a period when breast cancer risk factors appear to be particularly important,\" she says.\u003c/p>\n\u003cp>One limitation of this new study is that it relies on data from women who had to recall what they ate during high school. They were in their 30s and 40 when asked, so there could be \"recall bias\" — the women's memories may be foggy.\u003c/p>\n\u003cp>\"The recollection of dietary habits more than a decade earlier must be questioned,\" writes Blackwell. On the other hand, she says, \"people's dietary habits don't really change a lot. ... In general, what you eat as a teenager is really formative as to what you eat later in life.\"\u003c/p>\n\u003cp>So, how might the message of this new study linking high-fiber diets to a lower risk of breast cancer be communicated to teenagers?\u003c/p>\n\u003cp>This is a question Kristi King, a dietitian at Texas Children's Hospital, has thought about a lot.\u003c/p>\n\u003cp>She says it can be hard to get the attention of teenagers about healthy eating. \"Unfortunately for teenagers, they're [into] instant gratification,\" and they're not necessarily focused on how their actions today will influence their future health, she says.\u003c/p>\n\u003cp>But, she says, explaining that dietary choices may influence their risk of breast cancer may grab their attention. \"Most teenage girls do know someone that has been affected by breast cancer,\" says King. \"So I feel like that touches a nerve with them.\"\u003c/p>\n\u003cp>Given the known benefits of high-fiber diets and the growing evidence that fiber may play a role in preventing disease, the government's Dietary Guidelines for Americans also \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">say\u003c/a> most people need to consume more.\u003c/p>\n\u003cp>Women are \u003ca href=\"http://iom.nationalacademies.org/Reports/2002/Dietary-Reference-Intakes-for-Energy-Carbohydrate-Fiber-Fat-Fatty-Acids-Cholesterol-Protein-and-Amino-Acids.aspx#sthash.I9GeGlel.dpuf\">advised\u003c/a> to consume 25 grams a day. Men are advised to consume 38 grams a day.\u003c/p>\n\u003cp>So, how best to reach these targets? \"Add fiber at each meal,\" says King, in the form of fruits, vegetables, whole grains, beans, nuts or seeds. Pears are a great bet with 7 grams of fiber apiece.\u003c/p>\n\u003cp>And check out fiber-rich snacks, like popcorn and edamame. \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":"Eating fruits, vegetables, grains and beans high in fiber can help keep us healthy. A study finds yet another benefit: Women on a high-fiber diet had a lower risk of developing breast cancer.","status":"publish","parent":0,"modified":1454362173,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":775},"headData":{"title":"A Diet High In Fiber May Help Protect Against Breast Cancer | KQED","description":"Eating fruits, vegetables, grains and beans high in fiber can help keep us healthy. A study finds yet another benefit: Women on a high-fiber diet had a lower risk of developing breast cancer.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106432 http://ww2.kqed.org/bayareabites/?p=106432","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/01/a-diet-high-in-fiber-may-help-protect-against-breast-cancer/","disqusTitle":"A Diet High In Fiber May Help Protect Against Breast Cancer","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Morgan McCloy/NPR","nprStoryId":"464854395","nprApiLink":"http://api.npr.org/query?id=464854395&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/01/464854395/a-diet-high-in-fiber-may-help-protect-against-breast-cancer?ft=nprml&f=464854395","nprRetrievedStory":"1","nprPubDate":"Mon, 01 Feb 2016 13:55:00 -0500","nprStoryDate":"Mon, 01 Feb 2016 04:42:00 -0500","nprLastModifiedDate":"Mon, 01 Feb 2016 13:55:15 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160201_me_a_diet_high_in_fiber_may_help_prevent_against_breast_cancer.mp3?orgId=1&topicId=1053&d=113&p=3&story=464854395&t=progseg&e=465098553&seg=2&ft=nprml&f=464854395","nprAudioM3u":"http://api.npr.org/m3u/1465106775-9f37eb.m3u?orgId=1&topicId=1053&d=113&p=3&story=464854395&t=progseg&e=465098553&seg=2&ft=nprml&f=464854395","path":"/bayareabites/106432/a-diet-high-in-fiber-may-help-protect-against-breast-cancer","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160201_me_a_diet_high_in_fiber_may_help_prevent_against_breast_cancer.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to NPR's Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160201_me_a_diet_high_in_fiber_may_help_prevent_against_breast_cancer.mp3\u003c/p>\n\u003cp>If the advice to eat more fiber seems easy to ignore, you're not alone. Most Americans don't get the 25 to 38 grams a day that's recommended, depending on age and gender.\u003c/p>\n\u003cp>But if you're skimping on fiber, the health stakes are high, especially if you're a teenage girl.\u003c/p>\n\u003cp>A study published Monday in the journal \u003cem>Pediatrics \u003c/em>concludes that eating lots of fiber-rich foods during high school years may significantly reduce a woman's risk of developing breast cancer.\u003c/p>\n\u003cp>The findings are based on a long-term study of 44,000 women who were surveyed about their eating habits in high school. The women also completed detailed questionnaires about their dietary habits every four years.\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 researchers found that women who consumed high levels of fiber (28 grams per day, on average) had a 24 percent lower risk of developing breast cancer before menopause, compared with women who ate low levels of fiber (14 grams per day, on average). For the women on the high-fiber diet, the lifetime risk of developing breast cancer was also cut by 16 percent.\u003c/p>\n\u003cp>Of course, the idea that high-fiber diets can help keep us healthy is not new. It's \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fiber/art-20043983\">well-known\u003c/a> that fiber can prevent constipation and keep the bowel moving by making stools bulkier and absorbing water. Prior studies have shown dietary fiber can \u003ca href=\"https://lup.lub.lu.se/search/publication/312647\">protect against\u003c/a> colorectal cancer and may lower the risks of diabetes and heart disease. There's also a growing body of evidence linking fiber to weight management.\u003c/p>\n\u003cp>This new study provides some evidence of yet another potential benefit.\u003c/p>\n\u003cp>\"This is a really important study ... [suggesting] that the more fiber you eat during your high school years, the lower your risk is in developing breast cancer,\" says \u003ca href=\"https://medicine.duke.edu/faculty/kimberly-lynn-blackwell-md\">Kimberly Blackwell,\u003c/a> a breast cancer specialist at the Duke Cancer Center.\u003c/p>\n\u003cp>In a commentary accompanying the study in \u003cem>Pediatrics,\u003c/em> Blackwell writes, \"There is longstanding evidence that dietary fibers may reduce circulating estrogen levels.\" And this may help explain the reduced risk of breast cancer.\u003c/p>\n\u003cp>The authors point to other possible explanations, too. For instance, high-fiber diets may reduce the risk of breast cancer by improving insulin sensitivity, since fiber can slow down the absorption of sugars and help keep blood sugar levels more stable.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hsph.harvard.edu/maryam-farvid/\">Maryam Farvid\u003c/a>, a fellow at the Harvard School of Public Health who is lead author of the study, says the influence of fiber on cancer risk may be time-sensitive. Adolescence is \"a period when breast cancer risk factors appear to be particularly important,\" she says.\u003c/p>\n\u003cp>One limitation of this new study is that it relies on data from women who had to recall what they ate during high school. They were in their 30s and 40 when asked, so there could be \"recall bias\" — the women's memories may be foggy.\u003c/p>\n\u003cp>\"The recollection of dietary habits more than a decade earlier must be questioned,\" writes Blackwell. On the other hand, she says, \"people's dietary habits don't really change a lot. ... In general, what you eat as a teenager is really formative as to what you eat later in life.\"\u003c/p>\n\u003cp>So, how might the message of this new study linking high-fiber diets to a lower risk of breast cancer be communicated to teenagers?\u003c/p>\n\u003cp>This is a question Kristi King, a dietitian at Texas Children's Hospital, has thought about a lot.\u003c/p>\n\u003cp>She says it can be hard to get the attention of teenagers about healthy eating. \"Unfortunately for teenagers, they're [into] instant gratification,\" and they're not necessarily focused on how their actions today will influence their future health, she says.\u003c/p>\n\u003cp>But, she says, explaining that dietary choices may influence their risk of breast cancer may grab their attention. \"Most teenage girls do know someone that has been affected by breast cancer,\" says King. \"So I feel like that touches a nerve with them.\"\u003c/p>\n\u003cp>Given the known benefits of high-fiber diets and the growing evidence that fiber may play a role in preventing disease, the government's Dietary Guidelines for Americans also \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">say\u003c/a> most people need to consume more.\u003c/p>\n\u003cp>Women are \u003ca href=\"http://iom.nationalacademies.org/Reports/2002/Dietary-Reference-Intakes-for-Energy-Carbohydrate-Fiber-Fat-Fatty-Acids-Cholesterol-Protein-and-Amino-Acids.aspx#sthash.I9GeGlel.dpuf\">advised\u003c/a> to consume 25 grams a day. Men are advised to consume 38 grams a day.\u003c/p>\n\u003cp>So, how best to reach these targets? \"Add fiber at each meal,\" says King, in the form of fruits, vegetables, whole grains, beans, nuts or seeds. Pears are a great bet with 7 grams of fiber apiece.\u003c/p>\n\u003cp>And check out fiber-rich snacks, like popcorn and edamame. \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/106432/a-diet-high-in-fiber-may-help-protect-against-breast-cancer","authors":["byline_bayareabites_106432"],"categories":["bayareabites_1245"],"tags":["bayareabites_9719","bayareabites_13570","bayareabites_11318"],"featImg":"bayareabites_106433","label":"bayareabites"},"bayareabites_105695":{"type":"posts","id":"bayareabites_105695","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105695","score":null,"sort":[1451669411000]},"guestAuthors":[],"slug":"netflix-and-chew-how-binge-watching-affects-our-eating-habits","title":"Netflix And Chew: How Binge Watching Affects Our Eating Habits","publishDate":1451669411,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Bingeing has become many people's favorite way to consume television. But marathon-viewing doesn't just change how we watch, it also affects how we eat.\u003c/p>\n\u003cp>While the culture of the Netflix all-nighter is relatively recent, researchers have been studying the links between TV viewing and mindless eating for years. And the news isn't good for our waistlines.\u003c/p>\n\u003cp>\"There's convincing evidence in adults that the more television they watch, the more likely they are to gain weight or become overweight or obese,\" says \u003ca href=\"http://www.hsph.harvard.edu/lilian-cheung/\">Lilian Cheung\u003c/a>, director of health promotion and communication at Harvard School of Public Health and author of \u003ca href=\"http://savorthebook.com/\">Savor: Mindful Eating, Mindful Life\u003c/a>.\u003c/p>\n\u003cp>She says the sedentary nature of prolonged viewing as just one contributing factor: \"TV viewing may also promote poor dietary behavior due to frequent exposure to unhealthy food and beverage marketing, as well as providing more opportunities for unhealthy snacking, and interfering with adequate sleep.\" \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Preliminary research has also suggested a connection between binge viewing and higher rates of \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/04/383527370/does-binge-watching-make-us-depressed-good-question\">depression\u003c/a> and increased risk of developing type 2 \u003ca href=\"http://time.com/3767458/tv-binge-watching-health/\">diabetes\u003c/a>, among other concerns.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>University of Houston associate professor \u003ca href=\"http://www.uh.edu/class/communication/faculty-staff/faculty/TempleNorthup/index.php\">Temple Northup\u003c/a> has looked at the relationship between food consumption and the number of hours spent in front of the television. Northup's \u003ca href=\"http://communicationandhealth.ro/upload/number3/TEMPLE-NORTHUP.pdf\">study\u003c/a>, published in the January 2015 issue of \u003cem>The International Journal of Communication and Health\u003c/em>, surveyed 591 undergraduate students on their viewing, eating and drinking habits. Consistent with past studies, he found that the more people watched TV, the more they engaged in unhealthy eating. \"The explanation is relatively straightforward — the act of watching TV is a sedentary activity that encourages snacking,\" says Northup, the interim director of the university's Jack J. Valenti School of Communication.\u003c/p>\n\u003cp>Lots of research shows mindless eating plays a prominent role in how much we ingest while distracted with what is happening on screen. \"Watching TV while eating is also common behavior,\" says Cheung. \"When we are distracted while eating, or eating mindlessly, we are not paying full attention to the food in front of us, and miss the satiety cues letting us know that we are full.\"\u003c/p>\n\u003cp>Overall viewing time is certainly a key factor. But the genre of what you are watching may also influence how much you munch. Researchers from Cornell University's Food and Brand Lab have found that action content (say, \u003cem>The Walking Dead\u003c/em>) made subjects eat twice as much — \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">98 percent\u003c/a> more, to be exact — than their counterparts who watched a talk show. And sad content (like the sci-fi drama\u003cem> Solaris\u003c/em>) made participants eat \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">55 percent\u003c/a> more than those who watched more upbeat content, like the romantic comedy\u003cem> My Big Fat Greek Wedding.\u003c/em>\u003c/p>\n\u003cp>Researchers speculate that action and adventure shows may promote mindless eating because people consume more to keep up with the pace of the content. \"It might be the level of distraction — how engaging the content is,\" says \u003ca href=\"http://foodpsychology.cornell.edu/content/aner-tal\">Aner Tal\u003c/a>, a research associate at Cornell's Food and Brand Lab. \"Another possibility is that it's the feelings associated with what you are watching. Specifically, anything that involves a stress reaction enhances people's levels of cortisol — and we know that leads to overeating.\"\u003c/p>\n\u003cp>With tearjerkers, the increase in snacking can be credited to stress responses but also to emotional eating, which compensates for sadness. \"It makes you feel temporarily better,\" says Tal.\u003c/p>\n\u003cp>Less-obvious cues may also modify eating habits. A separate \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666311005472\">study\u003c/a> from Cornell's Food and Brand Lab found that food-related content on television makes those who are watching their diet (\"restrained eaters\") eat more. Led by Food and Brand Lab Director \u003ca href=\"http://mindlesseating.org/about.php\">Brian Wansink\u003c/a>, the study found that, when subjects watched episodes of \u003cem>SpongeBob SquarePants\u003c/em> in which the protagonist was selling chocolate bars, they ate more than their counterparts who watched an episode unrelated to food.\u003c/p>\n\u003cp>But you don't have to cancel Netflix and Hulu subscriptions to save your waistline. Cheung recommends separating food and television by unplugging while eating.\u003c/p>\n\u003cp>\"To reduce \u003cem>mindless\u003c/em> eating, one can practice \u003cem>mindful\u003c/em> eating for more control over their relationship with food,\" says Cheung. \"When eating, only eat. Turn off the television [and] computer, and put the cellphone away to refrain from checking messages. By removing these distractions, you can bring your full attention to the food in front of you, going beyond just taste and engaging all senses — including sight, smell, texture and the sound your food makes.\"\u003c/p>\n\u003cp>Tal, on the other hand, suggests you don't have to banish snacking while viewing. He says just be aware how television influences what you put in your mouth, and plan accordingly. \"Monitor ahead of time what is there for you to eat. Put out healthier snacks on the table or not have snacks available,\" says Tal. \"You can also substitute your snacks for healthier ones like vegetables.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Susmita Baral is a journalist based in New York City. She frequently writes about science, food and health. \u003c/em>\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":"Lots of research suggests munching while watching TV promotes mindless eating. Overall viewing time is a key factor. But the genre of what you are watching may also influence how much you consume.","status":"publish","parent":0,"modified":1451669411,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":829},"headData":{"title":"Netflix And Chew: How Binge Watching Affects Our Eating Habits | KQED","description":"Lots of research suggests munching while watching TV promotes mindless eating. Overall viewing time is a key factor. But the genre of what you are watching may also influence how much you consume.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105695 http://ww2.kqed.org/bayareabites/?p=105695","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/01/netflix-and-chew-how-binge-watching-affects-our-eating-habits/","disqusTitle":"Netflix And Chew: How Binge Watching Affects Our Eating Habits","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Susmita Baral, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"iStockphoto","nprStoryId":"461594989","nprApiLink":"http://api.npr.org/query?id=461594989&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/12/31/461594989/netflix-and-chew-how-binge-watching-affects-our-eating-habits?ft=nprml&f=461594989","nprRetrievedStory":"1","nprPubDate":"Thu, 31 Dec 2015 18:25:00 -0500","nprStoryDate":"Thu, 31 Dec 2015 16:57:00 -0500","nprLastModifiedDate":"Thu, 31 Dec 2015 18:25:10 -0500","path":"/bayareabites/105695/netflix-and-chew-how-binge-watching-affects-our-eating-habits","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bingeing has become many people's favorite way to consume television. But marathon-viewing doesn't just change how we watch, it also affects how we eat.\u003c/p>\n\u003cp>While the culture of the Netflix all-nighter is relatively recent, researchers have been studying the links between TV viewing and mindless eating for years. And the news isn't good for our waistlines.\u003c/p>\n\u003cp>\"There's convincing evidence in adults that the more television they watch, the more likely they are to gain weight or become overweight or obese,\" says \u003ca href=\"http://www.hsph.harvard.edu/lilian-cheung/\">Lilian Cheung\u003c/a>, director of health promotion and communication at Harvard School of Public Health and author of \u003ca href=\"http://savorthebook.com/\">Savor: Mindful Eating, Mindful Life\u003c/a>.\u003c/p>\n\u003cp>She says the sedentary nature of prolonged viewing as just one contributing factor: \"TV viewing may also promote poor dietary behavior due to frequent exposure to unhealthy food and beverage marketing, as well as providing more opportunities for unhealthy snacking, and interfering with adequate sleep.\" \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Preliminary research has also suggested a connection between binge viewing and higher rates of \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/04/383527370/does-binge-watching-make-us-depressed-good-question\">depression\u003c/a> and increased risk of developing type 2 \u003ca href=\"http://time.com/3767458/tv-binge-watching-health/\">diabetes\u003c/a>, among other concerns.\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>University of Houston associate professor \u003ca href=\"http://www.uh.edu/class/communication/faculty-staff/faculty/TempleNorthup/index.php\">Temple Northup\u003c/a> has looked at the relationship between food consumption and the number of hours spent in front of the television. Northup's \u003ca href=\"http://communicationandhealth.ro/upload/number3/TEMPLE-NORTHUP.pdf\">study\u003c/a>, published in the January 2015 issue of \u003cem>The International Journal of Communication and Health\u003c/em>, surveyed 591 undergraduate students on their viewing, eating and drinking habits. Consistent with past studies, he found that the more people watched TV, the more they engaged in unhealthy eating. \"The explanation is relatively straightforward — the act of watching TV is a sedentary activity that encourages snacking,\" says Northup, the interim director of the university's Jack J. Valenti School of Communication.\u003c/p>\n\u003cp>Lots of research shows mindless eating plays a prominent role in how much we ingest while distracted with what is happening on screen. \"Watching TV while eating is also common behavior,\" says Cheung. \"When we are distracted while eating, or eating mindlessly, we are not paying full attention to the food in front of us, and miss the satiety cues letting us know that we are full.\"\u003c/p>\n\u003cp>Overall viewing time is certainly a key factor. But the genre of what you are watching may also influence how much you munch. Researchers from Cornell University's Food and Brand Lab have found that action content (say, \u003cem>The Walking Dead\u003c/em>) made subjects eat twice as much — \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">98 percent\u003c/a> more, to be exact — than their counterparts who watched a talk show. And sad content (like the sci-fi drama\u003cem> Solaris\u003c/em>) made participants eat \u003ca href=\"http://foodpsychology.cornell.edu/OP/watch-what-you-eat\">55 percent\u003c/a> more than those who watched more upbeat content, like the romantic comedy\u003cem> My Big Fat Greek Wedding.\u003c/em>\u003c/p>\n\u003cp>Researchers speculate that action and adventure shows may promote mindless eating because people consume more to keep up with the pace of the content. \"It might be the level of distraction — how engaging the content is,\" says \u003ca href=\"http://foodpsychology.cornell.edu/content/aner-tal\">Aner Tal\u003c/a>, a research associate at Cornell's Food and Brand Lab. \"Another possibility is that it's the feelings associated with what you are watching. Specifically, anything that involves a stress reaction enhances people's levels of cortisol — and we know that leads to overeating.\"\u003c/p>\n\u003cp>With tearjerkers, the increase in snacking can be credited to stress responses but also to emotional eating, which compensates for sadness. \"It makes you feel temporarily better,\" says Tal.\u003c/p>\n\u003cp>Less-obvious cues may also modify eating habits. A separate \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666311005472\">study\u003c/a> from Cornell's Food and Brand Lab found that food-related content on television makes those who are watching their diet (\"restrained eaters\") eat more. Led by Food and Brand Lab Director \u003ca href=\"http://mindlesseating.org/about.php\">Brian Wansink\u003c/a>, the study found that, when subjects watched episodes of \u003cem>SpongeBob SquarePants\u003c/em> in which the protagonist was selling chocolate bars, they ate more than their counterparts who watched an episode unrelated to food.\u003c/p>\n\u003cp>But you don't have to cancel Netflix and Hulu subscriptions to save your waistline. Cheung recommends separating food and television by unplugging while eating.\u003c/p>\n\u003cp>\"To reduce \u003cem>mindless\u003c/em> eating, one can practice \u003cem>mindful\u003c/em> eating for more control over their relationship with food,\" says Cheung. \"When eating, only eat. Turn off the television [and] computer, and put the cellphone away to refrain from checking messages. By removing these distractions, you can bring your full attention to the food in front of you, going beyond just taste and engaging all senses — including sight, smell, texture and the sound your food makes.\"\u003c/p>\n\u003cp>Tal, on the other hand, suggests you don't have to banish snacking while viewing. He says just be aware how television influences what you put in your mouth, and plan accordingly. \"Monitor ahead of time what is there for you to eat. Put out healthier snacks on the table or not have snacks available,\" says Tal. \"You can also substitute your snacks for healthier ones like vegetables.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Susmita Baral is a journalist based in New York City. She frequently writes about science, food and health. \u003c/em>\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/105695/netflix-and-chew-how-binge-watching-affects-our-eating-habits","authors":["byline_bayareabites_105695"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_358","bayareabites_1593"],"tags":["bayareabites_15181","bayareabites_15184","bayareabites_11927","bayareabites_12473","bayareabites_15183","bayareabites_15182","bayareabites_12139","bayareabites_11318"],"featImg":"bayareabites_105696","label":"source_bayareabites_105695"},"bayareabites_102446":{"type":"posts","id":"bayareabites_102446","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102446","score":null,"sort":[1445549395000]},"guestAuthors":[],"slug":"the-startling-racial-divide-in-pay-for-restaurant-workers","title":"The Startling Racial Divide In Pay For Restaurant Workers","publishDate":1445549395,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In America's fine-dining restaurants, how much workers get paid is closely correlated to the color of their skin.\u003c/p>\n\u003cp>That's according to a new study from researchers at the University of Santa Cruz and UC Berkeley. The report, \u003ca href=\"https://www.scribd.com/fullscreen/285968393?access_key=key-aB2D7wLPk5XfesMYf7Wj&allow_share=true&escape=false&view_mode=scroll\">Ending Jim Crow in America's Restaurants\u003c/a>, describes how waiters at high-end restaurants may earn salaries five times greater than those of employees washing dishes, clearing tables and prepping food in the same establishment.\u003c/p>\n\u003cp>That pay disparity among different jobs is perhaps to be expected. The troubling part is the stark racial divide the researchers found between the highest- and lowest-paid workers: Basically, white employees overwhelmingly fill the jobs with the heftiest salaries, while Latinos, blacks and other minorities occupy positions with pay closer to the poverty level. The divide is gender-based, too: White men across the restaurant industry are paid, on average in the U.S., roughly a quarter more than women, whether white or of color.\u003c/p>\n\u003cp>The racial segregation seen among America's 11 million restaurant workers is not necessarily a result of intentional discrimination on the part of employers, says study co-author \u003ca href=\"https://ccrec.ucsc.edu/profile/chris-benner-phd\">Chris Benner\u003c/a>, a professor of environmental studies at UC Santa Cruz.\u003c/p>\n\u003cp>Rather, it is a product of many factors that cannot easily be eliminated or addressed through policy and legislation — the way that safe working conditions or minimum wage can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For one thing, Benner tells The Salt, Latinos tend to apply for certain types of jobs, like dishwasher, line cook and table busser. Likewise, such so-called \"back-of-house\" positions are not generally targeted by Caucasian applicants, who more often seek higher-paying bartender and waiter positions.\u003c/p>\n\u003cp>\"We call this the self-selection bias,\" says Benner, whose research involved interviewing owners and managers at 12 California restaurants, half of which were high-end establishments, and closely analyzing national industry data. \"People may just not see themselves as working in a certain area.\"\u003c/p>\n\u003cp>Sometimes, he says, customers may drive the bias against immigrants filling front-of-house positions.\u003c/p>\n\u003cp>\"We've heard of a lot of stories where the customer actually asked for a different server, because they had a hard time understanding the accent of whoever the server is,\" he says.\u003c/p>\n\u003cp>This is not the first time a close look at the restaurant industry has revealed striking inequity in the labor force. The organization Restaurant Opportunities Centers United went undercover in 2011 and 2012 and found that upscale restaurants were racially discriminating in their hiring process.\u003c/p>\n\u003cp>The national group sent pairs of equally qualified individuals — one person white, the other not — to apply for jobs at white tablecloth-type restaurants in Chicago, Detroit and New Orleans. The group repeated this method, called \"matched pair testing,\" 273 times.\u003c/p>\n\u003cp>\"Testers of color [in Chicago] were only 53 percent as likely as white testers to get a job offer, and were less likely than white testers to receive a job interview in the first place,\" according to the resulting \u003ca href=\"http://rocunited.org/the-great-service-divide-national/\">report\u003c/a>, published in 2014. Applicants of color fared better in the other cities, but were still far less likely than their white counterparts to get the job.\u003c/p>\n\u003cp>That study was led by \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of Restaurant Opportunities Centers United and the director of the Food Labor Research Institute at UC Berkeley. She tells The Salt that about 20 percent of restaurant jobs pay exceptionally well. In the San Francisco Bay Area, for example, servers and bartenders can take home as much as $180,000 per year, she says – if they're working in upper-end establishments, the kind with $125 a person tasting menus, for example.\u003c/p>\n\u003cp>\"But these jobs are held almost exclusively by white people, and in particular, white men,\" says Jayaraman, who also collaborated with Benner on the more recent research.\u003c/p>\n\u003cp>Latinos, she says, tend to spend their restaurant careers in back-of-house jobs, earning somewhere closer to $30,000 per year – with few paths for promotion or pay raises. Jayaraman says she has interviewed Latino table bussers who reported having helped train newly hired white employees who were easing into positions waiting tables.\u003c/p>\n\u003cp>\"Then, within weeks or months, the people they're training are earning five times what that busser is making,\" she says.\u003c/p>\n\u003cp>African-Americans seem to have a particularly tough plight in the restaurant industry, mostly working in down-market restaurants where wages and tips are minimal.\u003c/p>\n\u003cp>\"For African-American workers, it's almost 100-percent exclusion from [fine dining restaurants] altogether,\" Jayaraman says. \"They work almost exclusively at fast-food restaurants or very casual restaurants like Red Lobster.\"\u003c/p>\n\u003cp>Most of the big bucks in the restaurant industry come from tipping — a practice that is increasingly coming under scrutiny. Prominent New York restaurateur Danny Meyer recently banished tipping in his eateries as a step toward equalizing the skewed pay scale. In an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">interview with NPR\u003c/a>, he noted that waiters' take-home pay at fine restaurants has skyrocketed thanks to tips, but the pay of workers at the back of the house hasn't kept pace. And women workers who rely on tips may feel obliged to tolerate sexual harassment from customers, Jayaraman \u003ca href=\"http://www.nytimes.com/2015/10/16/opinion/why-tipping-is-wrong.html?_r=0\">argued\u003c/a> in a recent op-ed for \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>The National Restaurant Association thinks little of the new \"Ending Jim Crow\" study.\u003c/p>\n\u003cp>\"The restaurant industry is one of the most diverse industries in America, with zero barriers to entry and endless pathways to success,\" says Katie Niebaum, the association's vice president of communications, who corresponded with The Salt via email.\u003c/p>\n\u003cp>Niebaum, citing U.S. Census Bureau numbers, says restaurant ownership among minorities and women \"outpaced growth in the overall industry during the last 10 years on record.\"\u003c/p>\n\u003cp>\"In addition, we proudly employ more women and minority managers than any other industry,\" she says. \"Two in five restaurant managers are women; overall, one in three come from a minority background.\"\u003c/p>\n\u003cp>The researchers agree that the restaurant industry is more racially diverse today in America than in the past.\u003c/p>\n\u003cp>But that, Jayaraman warns, should not necessarily win the industry any brownie points.\u003c/p>\n\u003cp>\"It just makes the segregation more and more pernicious, because we see greater concentrations of people of color in lower-level positions,\" Jayaraman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"At fine-dining places, white workers overwhelmingly fill jobs with the heftiest salaries, while Latinos, blacks and other minorities have jobs with pay closer to the poverty level, a study finds.","status":"publish","parent":0,"modified":1445549395,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1043},"headData":{"title":"The Startling Racial Divide In Pay For Restaurant Workers | KQED","description":"At fine-dining places, white workers overwhelmingly fill jobs with the heftiest salaries, while Latinos, blacks and other minorities have jobs with pay closer to the poverty level, a study finds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102446 http://ww2.kqed.org/bayareabites/?p=102446","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/22/the-startling-racial-divide-in-pay-for-restaurant-workers/","disqusTitle":"The Startling Racial Divide In Pay For Restaurant Workers","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"450863158","nprApiLink":"http://api.npr.org/query?id=450863158&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/22/450863158/the-startling-racial-divide-in-pay-for-restaurant-workers?ft=nprml&f=450863158","nprRetrievedStory":"1","nprPubDate":"Thu, 22 Oct 2015 16:35:00 -0400","nprStoryDate":"Thu, 22 Oct 2015 16:02:00 -0400","nprLastModifiedDate":"Thu, 22 Oct 2015 16:35:14 -0400","path":"/bayareabites/102446/the-startling-racial-divide-in-pay-for-restaurant-workers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In America's fine-dining restaurants, how much workers get paid is closely correlated to the color of their skin.\u003c/p>\n\u003cp>That's according to a new study from researchers at the University of Santa Cruz and UC Berkeley. The report, \u003ca href=\"https://www.scribd.com/fullscreen/285968393?access_key=key-aB2D7wLPk5XfesMYf7Wj&allow_share=true&escape=false&view_mode=scroll\">Ending Jim Crow in America's Restaurants\u003c/a>, describes how waiters at high-end restaurants may earn salaries five times greater than those of employees washing dishes, clearing tables and prepping food in the same establishment.\u003c/p>\n\u003cp>That pay disparity among different jobs is perhaps to be expected. The troubling part is the stark racial divide the researchers found between the highest- and lowest-paid workers: Basically, white employees overwhelmingly fill the jobs with the heftiest salaries, while Latinos, blacks and other minorities occupy positions with pay closer to the poverty level. The divide is gender-based, too: White men across the restaurant industry are paid, on average in the U.S., roughly a quarter more than women, whether white or of color.\u003c/p>\n\u003cp>The racial segregation seen among America's 11 million restaurant workers is not necessarily a result of intentional discrimination on the part of employers, says study co-author \u003ca href=\"https://ccrec.ucsc.edu/profile/chris-benner-phd\">Chris Benner\u003c/a>, a professor of environmental studies at UC Santa Cruz.\u003c/p>\n\u003cp>Rather, it is a product of many factors that cannot easily be eliminated or addressed through policy and legislation — the way that safe working conditions or minimum wage can.\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 one thing, Benner tells The Salt, Latinos tend to apply for certain types of jobs, like dishwasher, line cook and table busser. Likewise, such so-called \"back-of-house\" positions are not generally targeted by Caucasian applicants, who more often seek higher-paying bartender and waiter positions.\u003c/p>\n\u003cp>\"We call this the self-selection bias,\" says Benner, whose research involved interviewing owners and managers at 12 California restaurants, half of which were high-end establishments, and closely analyzing national industry data. \"People may just not see themselves as working in a certain area.\"\u003c/p>\n\u003cp>Sometimes, he says, customers may drive the bias against immigrants filling front-of-house positions.\u003c/p>\n\u003cp>\"We've heard of a lot of stories where the customer actually asked for a different server, because they had a hard time understanding the accent of whoever the server is,\" he says.\u003c/p>\n\u003cp>This is not the first time a close look at the restaurant industry has revealed striking inequity in the labor force. The organization Restaurant Opportunities Centers United went undercover in 2011 and 2012 and found that upscale restaurants were racially discriminating in their hiring process.\u003c/p>\n\u003cp>The national group sent pairs of equally qualified individuals — one person white, the other not — to apply for jobs at white tablecloth-type restaurants in Chicago, Detroit and New Orleans. The group repeated this method, called \"matched pair testing,\" 273 times.\u003c/p>\n\u003cp>\"Testers of color [in Chicago] were only 53 percent as likely as white testers to get a job offer, and were less likely than white testers to receive a job interview in the first place,\" according to the resulting \u003ca href=\"http://rocunited.org/the-great-service-divide-national/\">report\u003c/a>, published in 2014. Applicants of color fared better in the other cities, but were still far less likely than their white counterparts to get the job.\u003c/p>\n\u003cp>That study was led by \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of Restaurant Opportunities Centers United and the director of the Food Labor Research Institute at UC Berkeley. She tells The Salt that about 20 percent of restaurant jobs pay exceptionally well. In the San Francisco Bay Area, for example, servers and bartenders can take home as much as $180,000 per year, she says – if they're working in upper-end establishments, the kind with $125 a person tasting menus, for example.\u003c/p>\n\u003cp>\"But these jobs are held almost exclusively by white people, and in particular, white men,\" says Jayaraman, who also collaborated with Benner on the more recent research.\u003c/p>\n\u003cp>Latinos, she says, tend to spend their restaurant careers in back-of-house jobs, earning somewhere closer to $30,000 per year – with few paths for promotion or pay raises. Jayaraman says she has interviewed Latino table bussers who reported having helped train newly hired white employees who were easing into positions waiting tables.\u003c/p>\n\u003cp>\"Then, within weeks or months, the people they're training are earning five times what that busser is making,\" she says.\u003c/p>\n\u003cp>African-Americans seem to have a particularly tough plight in the restaurant industry, mostly working in down-market restaurants where wages and tips are minimal.\u003c/p>\n\u003cp>\"For African-American workers, it's almost 100-percent exclusion from [fine dining restaurants] altogether,\" Jayaraman says. \"They work almost exclusively at fast-food restaurants or very casual restaurants like Red Lobster.\"\u003c/p>\n\u003cp>Most of the big bucks in the restaurant industry come from tipping — a practice that is increasingly coming under scrutiny. Prominent New York restaurateur Danny Meyer recently banished tipping in his eateries as a step toward equalizing the skewed pay scale. In an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">interview with NPR\u003c/a>, he noted that waiters' take-home pay at fine restaurants has skyrocketed thanks to tips, but the pay of workers at the back of the house hasn't kept pace. And women workers who rely on tips may feel obliged to tolerate sexual harassment from customers, Jayaraman \u003ca href=\"http://www.nytimes.com/2015/10/16/opinion/why-tipping-is-wrong.html?_r=0\">argued\u003c/a> in a recent op-ed for \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>The National Restaurant Association thinks little of the new \"Ending Jim Crow\" study.\u003c/p>\n\u003cp>\"The restaurant industry is one of the most diverse industries in America, with zero barriers to entry and endless pathways to success,\" says Katie Niebaum, the association's vice president of communications, who corresponded with The Salt via email.\u003c/p>\n\u003cp>Niebaum, citing U.S. Census Bureau numbers, says restaurant ownership among minorities and women \"outpaced growth in the overall industry during the last 10 years on record.\"\u003c/p>\n\u003cp>\"In addition, we proudly employ more women and minority managers than any other industry,\" she says. \"Two in five restaurant managers are women; overall, one in three come from a minority background.\"\u003c/p>\n\u003cp>The researchers agree that the restaurant industry is more racially diverse today in America than in the past.\u003c/p>\n\u003cp>But that, Jayaraman warns, should not necessarily win the industry any brownie points.\u003c/p>\n\u003cp>\"It just makes the segregation more and more pernicious, because we see greater concentrations of people of color in lower-level positions,\" Jayaraman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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/102446/the-startling-racial-divide-in-pay-for-restaurant-workers","authors":["byline_bayareabites_102446"],"categories":["bayareabites_10028","bayareabites_1146","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_14998","bayareabites_14997","bayareabites_14800","bayareabites_14996","bayareabites_8832","bayareabites_11875","bayareabites_11425","bayareabites_11424","bayareabites_11318","bayareabites_9649","bayareabites_14999","bayareabites_13064"],"featImg":"bayareabites_102447","label":"bayareabites"},"bayareabites_100839":{"type":"posts","id":"bayareabites_100839","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100839","score":null,"sort":[1442600270000]},"guestAuthors":[],"slug":"most-people-on-food-stamps-eat-less-nutritious-food-than-everyone-else","title":"Study Finds Most People On Food Stamps Eat Less Nutritious Food Than Everyone Else","publishDate":1442600270,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The wealth gap in America manifests itself not just in our pocketbooks but also in our bellies: The poor are eating less nutritious food than everyone else.\u003c/p>\n\u003cp>So concludes a new \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00226-3/abstract\">review\u003c/a> of 25 studies published between 2003 and 2014 that looked at the food spending and quality of diets of participants in SNAP, the federal Supplemental Nutrition Assistance Program, also known as food stamps.\u003c/p>\n\u003cp>Compared with both higher-income Americans and low-income people eligible but not enrolled in the program, SNAP participants on average ate about the same number of calories. But they consumed fewer fruits and vegetables and whole grains and more added sugars, says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=806\">Tatiana Andreyeva\u003c/a>, the study's lead author and a researcher with the Rudd Center for Food Policy and Obesity at the University of Connecticut.\u003c/p>\n\u003cp>\"SNAP is working to reduce food insecurity. That's the good news,\" Andreyeva tells The Salt. \"One of the major findings is we didn't find any difference in calorie intake. The bad news is that the quality of diet is lower.\"\u003c/p>\n\u003cp>As a whole, Americans aren't exactly the healthiest eaters – only \u003ca href=\"https://www.nlm.nih.gov/medlineplus/news/fullstory_153500.html\">1 in 10\u003c/a> of us eat enough fruits and vegetables, and much of what \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">we do eat\u003c/a> are tomatoes and starchy potatoes in the form of pizza and french fries. In the studies Andreyeva reviewed,\u003cstrong> \u003c/strong>the average American scored just 58 out of 100 – a failing grade – on the \u003ca href=\"http://www.cnpp.usda.gov/healthyeatingindex\">Healthy Eating Index\u003c/a>, a measure of how well diets meet the federal dietary guidelines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the average food stamp recipient scored even worse: 47 out of 100 in one study, and 51 out 100 in another. Their scores were even lower than what low-income people not in the program got on average: 51 out of 100 in one study and 57 out 100 in the other.\u003c/p>\n\u003cp>Andreyeva stresses that her findings, which appear in the October issue of the \u003cem>American Journal of Preventive Medicine\u003c/em>, don't mean people on SNAP make particularly bad food choices. Rather, they likely reflect the reality that the people who turn to SNAP for help tend to have the most limited means. Indeed, she found that both adults and children on SNAP were less likely to eat three meals a day than higher-income people not enrolled.\u003c/p>\n\u003cp>\"It's hard to eat healthy on a very limited budget,\" Andreyeva says, especially when the cheapest food is often packed with calories but not necessarily nutrients, and many lack the time and skills to cook.\u003c/p>\n\u003cp>About 14.5 percent of Americans — some \u003ca href=\"http://www.fns.usda.gov/sites/default/files/pd/29SNAPcurrPP.pdf\">46.5 million people\u003c/a> — rely on food stamps. And at a time when more than \u003ca href=\"http://www.cdc.gov/obesity/data/adult.html\">one-third of U.S. adults\u003c/a> are obese, she hopes her research will prompt lawmakers to consider how SNAP can address not just hunger but quality nutrition.\u003c/p>\n\u003cp>While the move toward healthier eating habits takes hold among wealthier Americans, Andreyeva worries the poorest among us will get left behind.\u003c/p>\n\u003cp>\"Overall I feel that diets are improving slowly,\" she says. \"My concern is that they're not improving at all or at slower rate among SNAP participants.\"\u003c/p>\n\u003cp>Take, for example, sugary drink consumption. The studies she looked at came to different conclusions on the question of whether SNAP recipients drink more soda than everyone else. But she notes that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26303370\">research\u003c/a> published just last month — too late to include in her review – found that people on food stamps got 12 percent of their daily calories from sugary drinks, versus 6 percent for higher-income people. This finding comes even as overall \u003ca href=\"http://www.npr.org/sections/health-shots/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can\">soda sales are declining\u003c/a> in the U.S.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture has been experimenting with incentive programs to encourage healthier eating habits for people on SNAP.\u003c/p>\n\u003cp>For instance, as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">we've reported\u003c/a>, the agency is investing $100 million in \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, a program that doubles the value of SNAP benefits when people use them to buy fruits and vegetables at farmers markets.\u003c/p>\n\u003cp>And USDA also helps fund education efforts like \u003ca href=\"http://cookingmatters.org/\">Cooking Matters\u003c/a>. The program teaches low-income families how to cook and shop to get the most nutritional bang for the buck – by buying frozen versus fresh vegetables, for example, or focusing on the price-per-unit rather than the total price when comparing two items.\u003c/p>\n\u003cp>Across the U.S., hundreds of nutrition education and incentive programs are being implemented, says \u003ca href=\"http://altarum.org/staff/ruth-morgan\">Ruth Morgan\u003c/a>, an analyst with the Altarum Institute who helps evaluate food assistance programs for the USDA.\u003c/p>\n\u003cp>\"There's been a push on USDA side to see what's working. Everyone is reinventing the wheel,\" Morgan says.\u003c/p>\n\u003cp>But these incentive programs are run by states, so the USDA's Food and Nutrition Service says it's hard to know just how many hungry Americans on SNAP they're reaching. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"People on federal food assistance on average ate fewer fruits and vegetables and had worse diets than other Americans, a study finds. It reflects the challenges of eating well on limited means.","status":"publish","parent":0,"modified":1442600787,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":803},"headData":{"title":"Study Finds Most People On Food Stamps Eat Less Nutritious Food Than Everyone Else | KQED","description":"People on federal food assistance on average ate fewer fruits and vegetables and had worse diets than other Americans, a study finds. It reflects the challenges of eating well on limited means.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"100839 http://ww2.kqed.org/bayareabites/?p=100839","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/18/most-people-on-food-stamps-eat-less-nutritious-food-than-everyone-else/","disqusTitle":"Study Finds Most People On Food Stamps Eat Less Nutritious Food Than Everyone Else","nprByline":"Maria Godoy, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"441143723","nprApiLink":"http://api.npr.org/query?id=441143723&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/18/441143723/people-on-food-stamps-eat-less-nutritious-food-than-everyone-else?ft=nprml&f=441143723","nprRetrievedStory":"1","nprPubDate":"Fri, 18 Sep 2015 14:09:00 -0400","nprStoryDate":"Fri, 18 Sep 2015 12:59:00 -0400","nprLastModifiedDate":"Fri, 18 Sep 2015 14:09:56 -0400","path":"/bayareabites/100839/most-people-on-food-stamps-eat-less-nutritious-food-than-everyone-else","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The wealth gap in America manifests itself not just in our pocketbooks but also in our bellies: The poor are eating less nutritious food than everyone else.\u003c/p>\n\u003cp>So concludes a new \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00226-3/abstract\">review\u003c/a> of 25 studies published between 2003 and 2014 that looked at the food spending and quality of diets of participants in SNAP, the federal Supplemental Nutrition Assistance Program, also known as food stamps.\u003c/p>\n\u003cp>Compared with both higher-income Americans and low-income people eligible but not enrolled in the program, SNAP participants on average ate about the same number of calories. But they consumed fewer fruits and vegetables and whole grains and more added sugars, says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=806\">Tatiana Andreyeva\u003c/a>, the study's lead author and a researcher with the Rudd Center for Food Policy and Obesity at the University of Connecticut.\u003c/p>\n\u003cp>\"SNAP is working to reduce food insecurity. That's the good news,\" Andreyeva tells The Salt. \"One of the major findings is we didn't find any difference in calorie intake. The bad news is that the quality of diet is lower.\"\u003c/p>\n\u003cp>As a whole, Americans aren't exactly the healthiest eaters – only \u003ca href=\"https://www.nlm.nih.gov/medlineplus/news/fullstory_153500.html\">1 in 10\u003c/a> of us eat enough fruits and vegetables, and much of what \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">we do eat\u003c/a> are tomatoes and starchy potatoes in the form of pizza and french fries. In the studies Andreyeva reviewed,\u003cstrong> \u003c/strong>the average American scored just 58 out of 100 – a failing grade – on the \u003ca href=\"http://www.cnpp.usda.gov/healthyeatingindex\">Healthy Eating Index\u003c/a>, a measure of how well diets meet the federal dietary guidelines.\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>But the average food stamp recipient scored even worse: 47 out of 100 in one study, and 51 out 100 in another. Their scores were even lower than what low-income people not in the program got on average: 51 out of 100 in one study and 57 out 100 in the other.\u003c/p>\n\u003cp>Andreyeva stresses that her findings, which appear in the October issue of the \u003cem>American Journal of Preventive Medicine\u003c/em>, don't mean people on SNAP make particularly bad food choices. Rather, they likely reflect the reality that the people who turn to SNAP for help tend to have the most limited means. Indeed, she found that both adults and children on SNAP were less likely to eat three meals a day than higher-income people not enrolled.\u003c/p>\n\u003cp>\"It's hard to eat healthy on a very limited budget,\" Andreyeva says, especially when the cheapest food is often packed with calories but not necessarily nutrients, and many lack the time and skills to cook.\u003c/p>\n\u003cp>About 14.5 percent of Americans — some \u003ca href=\"http://www.fns.usda.gov/sites/default/files/pd/29SNAPcurrPP.pdf\">46.5 million people\u003c/a> — rely on food stamps. And at a time when more than \u003ca href=\"http://www.cdc.gov/obesity/data/adult.html\">one-third of U.S. adults\u003c/a> are obese, she hopes her research will prompt lawmakers to consider how SNAP can address not just hunger but quality nutrition.\u003c/p>\n\u003cp>While the move toward healthier eating habits takes hold among wealthier Americans, Andreyeva worries the poorest among us will get left behind.\u003c/p>\n\u003cp>\"Overall I feel that diets are improving slowly,\" she says. \"My concern is that they're not improving at all or at slower rate among SNAP participants.\"\u003c/p>\n\u003cp>Take, for example, sugary drink consumption. The studies she looked at came to different conclusions on the question of whether SNAP recipients drink more soda than everyone else. But she notes that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26303370\">research\u003c/a> published just last month — too late to include in her review – found that people on food stamps got 12 percent of their daily calories from sugary drinks, versus 6 percent for higher-income people. This finding comes even as overall \u003ca href=\"http://www.npr.org/sections/health-shots/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can\">soda sales are declining\u003c/a> in the U.S.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture has been experimenting with incentive programs to encourage healthier eating habits for people on SNAP.\u003c/p>\n\u003cp>For instance, as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">we've reported\u003c/a>, the agency is investing $100 million in \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, a program that doubles the value of SNAP benefits when people use them to buy fruits and vegetables at farmers markets.\u003c/p>\n\u003cp>And USDA also helps fund education efforts like \u003ca href=\"http://cookingmatters.org/\">Cooking Matters\u003c/a>. The program teaches low-income families how to cook and shop to get the most nutritional bang for the buck – by buying frozen versus fresh vegetables, for example, or focusing on the price-per-unit rather than the total price when comparing two items.\u003c/p>\n\u003cp>Across the U.S., hundreds of nutrition education and incentive programs are being implemented, says \u003ca href=\"http://altarum.org/staff/ruth-morgan\">Ruth Morgan\u003c/a>, an analyst with the Altarum Institute who helps evaluate food assistance programs for the USDA.\u003c/p>\n\u003cp>\"There's been a push on USDA side to see what's working. Everyone is reinventing the wheel,\" Morgan says.\u003c/p>\n\u003cp>But these incentive programs are run by states, so the USDA's Food and Nutrition Service says it's hard to know just how many hungry Americans on SNAP they're reaching. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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/100839/most-people-on-food-stamps-eat-less-nutritious-food-than-everyone-else","authors":["byline_bayareabites_100839"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_14846","bayareabites_8713","bayareabites_13313","bayareabites_10011","bayareabites_449","bayareabites_2613","bayareabites_11838","bayareabites_11318","bayareabites_8913"],"featImg":"bayareabites_100840","label":"bayareabites"},"bayareabites_98724":{"type":"posts","id":"bayareabites_98724","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98724","score":null,"sort":[1438273135000]},"guestAuthors":[],"slug":"to-shed-pounds-going-vegetarian-or-vegan-may-help","title":"To Shed Pounds, Going Vegetarian Or Vegan May Help","publishDate":1438273135,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Most people go vegetarian out of some combination of ethical, environmental or health concerns.\u003c/p>\n\u003cp>But to drop pounds? That could soon become another reason to go meatless. A meta-analysis published in early July shows that people who followed a vegetarian diet overall lost more weight than people on an average American diet.\u003c/p>\n\u003cp>Previous \u003ca href=\"http://ajcn.nutrition.org/content/89/5/1607S.full.pdf+html\">research\u003c/a> has linked vegetarian diets to decreased risk of type 2 diabetes and coronary heart disease. But there have been few big studies showing whether people can lose weight if they cut out the meat.\u003c/p>\n\u003cp>So a group of researchers affiliated with Harvard University's T. H. Chan School of Public Health combed through published clinical trials – nearly all of them small — that looked at the effects of vegetarian diets on weight loss.\u003c/p>\n\u003cp>The team focused on two \u003ca href=\"http://www.nlm.nih.gov/medlineplus/vegetariandiet.html\">major types\u003c/a> of vegetarian diets: the lacto-ovo diet, which allows for milk and eggs, and the vegan diet, which is typically plant-based with no animal products at all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers started with 1,513 studies and narrowed them down to 12 that met their criteria. The studies had to be original, randomized controlled trials that looked solely at vegan or lacto-ovo-vegetarian diets. They also had to compare them with non-vegetarian diets and evaluate the resulting changes in body weight.\u003c/p>\n\u003cp>The 12 clinical trials selected involved about 1,100 subjects ranging from 18 to 82 years old, some of them obese or diabetic. The follow-up periods across the 12 trials ranged from eight weeks to two years.\u003c/p>\n\u003cp>\"Vegetarian diets have been suggested as one of many dietary approaches to promote weight loss because of high amounts of plant-based foods, but evidence is limited and inconclusive,\" \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, professor of nutrition and epidemiology at Harvard and an author of the study, tells The Salt. \"We aimed to get a better picture about the effects of vegetarian diets on body weight.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://link.springer.com/article/10.1007%2Fs11606-015-3390-7\">results\u003c/a> of the meta-analysis, published in \u003cem>Journal of General Internal Medicine\u003c/em>, found that those on vegetarian diets lost around 4.4 pounds more than the control group (who had no change in diet), while those on a vegan diet dropped 5.5 pounds more.\u003c/p>\n\u003cp>The Mediterranean-style \u003ca href=\"https://www.nhlbi.nih.gov/health/health-topics/topics/dash\">DASH diet\u003c/a>, which is based on studies by the National Institutes of Health, has come out on top in many recent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">diet rankings\u003c/a>. Another popular plant-based diet is the \u003ca href=\"http://ornishspectrum.com/proven-program/nutrition/\">Ornish diet\u003c/a>. Low in refined carbs and fat, the Ornish diet ranked first for heart health. And as Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\">reported\u003c/a>, low-carb diets are increasingly outperforming low-fat diets in clinical trials.\u003c/p>\n\u003cp>According to Hu, none of the studies analyzed in his paper did a head-to-head comparison of vegetarian diets with other diets. \"So we can't conclude that vegetarian diets are superior to either low-fat or low-carb diets in terms of weight loss,\" Hu says. \"What we can conclude is that compared to average American diets, vegetarian diets appear to confer some benefits in the amounts of weight loss, especially within a short time [less than a year].\"\u003c/p>\n\u003cp>A possible reason for weight loss may be the large amount of fruits, vegetables and whole grains consumed by the people on the vegetarian diet, according to the researchers. These foods are all high in fiber – a factor associated with lower body weight, they write.\u003c/p>\n\u003cp>In addition, plant-based foods usually have fewer calories and more nutrients than animal-based foods, \u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, an associate professor of epidemiology at Tulane University, tells The Salt in an email.\u003c/p>\n\u003cp>But as Bazzano, who was not involved with the study, notes, this isn't the last word on how to diet to lose weight. This study only looked at clinical trials, which \"represent more of an idealized setting than most people encounter in their daily lives.\"\u003c/p>\n\u003cp>\"Patients [recruited for clinical trials] receive more support than when they're on their own,\" Bazzano says, \"There are usually recipes, guidelines, multiple meetings with dieticians and follow-up measurements. If you're switching to a vegetarian diet for weight loss you might not get that.\"\u003c/p>\n\u003cp>You also have to stick with the diet of your choice, Hu says. Studies show how a vegetarian diet or DASH diet helps with weight loss in the short term, but, he says, \"whether these diets can help individuals control their weight in the long run will largely depend on individuals' adherence to these diets.\"\u003c/p>\n\u003cp>And, of course, eliminating meat from your diet still doesn't mean the pounds will necessarily shed themselves.\u003c/p>\n\u003cp>\"One can consume a fattening, unhealthy diet whether vegan, vegetarian, or omnivore,\" says Bazzano. A vegetarian or vegan could still be eating too many \"refined grains or added sugar, which both contributes to obesity and poor health outcomes.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A meta-analysis found that people on vegetarian diets lost around 4.4 pounds more than the control group who had no change in diet. Those who tried a vegan diet dropped 5.5 pounds more.","status":"publish","parent":0,"modified":1438273135,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":799},"headData":{"title":"To Shed Pounds, Going Vegetarian Or Vegan May Help | KQED","description":"A meta-analysis found that people on vegetarian diets lost around 4.4 pounds more than the control group who had no change in diet. Those who tried a vegan diet dropped 5.5 pounds more.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98724 http://ww2.kqed.org/bayareabites/?p=98724","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/30/to-shed-pounds-going-vegetarian-or-vegan-may-help/","disqusTitle":"To Shed Pounds, Going Vegetarian Or Vegan May Help","nprByline":"Ina Yang, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"426743443","nprApiLink":"http://api.npr.org/query?id=426743443&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/29/426743443/to-shed-pounds-going-vegetarian-or-vegan-may-help?ft=nprml&f=426743443","nprRetrievedStory":"1","nprPubDate":"Wed, 29 Jul 2015 11:49:00 -0400","nprStoryDate":"Wed, 29 Jul 2015 11:30:00 -0400","nprLastModifiedDate":"Wed, 29 Jul 2015 11:49:32 -0400","path":"/bayareabites/98724/to-shed-pounds-going-vegetarian-or-vegan-may-help","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most people go vegetarian out of some combination of ethical, environmental or health concerns.\u003c/p>\n\u003cp>But to drop pounds? That could soon become another reason to go meatless. A meta-analysis published in early July shows that people who followed a vegetarian diet overall lost more weight than people on an average American diet.\u003c/p>\n\u003cp>Previous \u003ca href=\"http://ajcn.nutrition.org/content/89/5/1607S.full.pdf+html\">research\u003c/a> has linked vegetarian diets to decreased risk of type 2 diabetes and coronary heart disease. But there have been few big studies showing whether people can lose weight if they cut out the meat.\u003c/p>\n\u003cp>So a group of researchers affiliated with Harvard University's T. H. Chan School of Public Health combed through published clinical trials – nearly all of them small — that looked at the effects of vegetarian diets on weight loss.\u003c/p>\n\u003cp>The team focused on two \u003ca href=\"http://www.nlm.nih.gov/medlineplus/vegetariandiet.html\">major types\u003c/a> of vegetarian diets: the lacto-ovo diet, which allows for milk and eggs, and the vegan diet, which is typically plant-based with no animal products at all.\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 researchers started with 1,513 studies and narrowed them down to 12 that met their criteria. The studies had to be original, randomized controlled trials that looked solely at vegan or lacto-ovo-vegetarian diets. They also had to compare them with non-vegetarian diets and evaluate the resulting changes in body weight.\u003c/p>\n\u003cp>The 12 clinical trials selected involved about 1,100 subjects ranging from 18 to 82 years old, some of them obese or diabetic. The follow-up periods across the 12 trials ranged from eight weeks to two years.\u003c/p>\n\u003cp>\"Vegetarian diets have been suggested as one of many dietary approaches to promote weight loss because of high amounts of plant-based foods, but evidence is limited and inconclusive,\" \u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, professor of nutrition and epidemiology at Harvard and an author of the study, tells The Salt. \"We aimed to get a better picture about the effects of vegetarian diets on body weight.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://link.springer.com/article/10.1007%2Fs11606-015-3390-7\">results\u003c/a> of the meta-analysis, published in \u003cem>Journal of General Internal Medicine\u003c/em>, found that those on vegetarian diets lost around 4.4 pounds more than the control group (who had no change in diet), while those on a vegan diet dropped 5.5 pounds more.\u003c/p>\n\u003cp>The Mediterranean-style \u003ca href=\"https://www.nhlbi.nih.gov/health/health-topics/topics/dash\">DASH diet\u003c/a>, which is based on studies by the National Institutes of Health, has come out on top in many recent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">diet rankings\u003c/a>. Another popular plant-based diet is the \u003ca href=\"http://ornishspectrum.com/proven-program/nutrition/\">Ornish diet\u003c/a>. Low in refined carbs and fat, the Ornish diet ranked first for heart health. And as Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/01/344315405/cutting-back-on-carbs-not-fat-may-lead-to-more-weight-loss\">reported\u003c/a>, low-carb diets are increasingly outperforming low-fat diets in clinical trials.\u003c/p>\n\u003cp>According to Hu, none of the studies analyzed in his paper did a head-to-head comparison of vegetarian diets with other diets. \"So we can't conclude that vegetarian diets are superior to either low-fat or low-carb diets in terms of weight loss,\" Hu says. \"What we can conclude is that compared to average American diets, vegetarian diets appear to confer some benefits in the amounts of weight loss, especially within a short time [less than a year].\"\u003c/p>\n\u003cp>A possible reason for weight loss may be the large amount of fruits, vegetables and whole grains consumed by the people on the vegetarian diet, according to the researchers. These foods are all high in fiber – a factor associated with lower body weight, they write.\u003c/p>\n\u003cp>In addition, plant-based foods usually have fewer calories and more nutrients than animal-based foods, \u003ca href=\"http://tulane.edu/publichealth/epi/faculty_bazzano.cfm\">Lydia Bazzano\u003c/a>, an associate professor of epidemiology at Tulane University, tells The Salt in an email.\u003c/p>\n\u003cp>But as Bazzano, who was not involved with the study, notes, this isn't the last word on how to diet to lose weight. This study only looked at clinical trials, which \"represent more of an idealized setting than most people encounter in their daily lives.\"\u003c/p>\n\u003cp>\"Patients [recruited for clinical trials] receive more support than when they're on their own,\" Bazzano says, \"There are usually recipes, guidelines, multiple meetings with dieticians and follow-up measurements. If you're switching to a vegetarian diet for weight loss you might not get that.\"\u003c/p>\n\u003cp>You also have to stick with the diet of your choice, Hu says. Studies show how a vegetarian diet or DASH diet helps with weight loss in the short term, but, he says, \"whether these diets can help individuals control their weight in the long run will largely depend on individuals' adherence to these diets.\"\u003c/p>\n\u003cp>And, of course, eliminating meat from your diet still doesn't mean the pounds will necessarily shed themselves.\u003c/p>\n\u003cp>\"One can consume a fattening, unhealthy diet whether vegan, vegetarian, or omnivore,\" says Bazzano. A vegetarian or vegan could still be eating too many \"refined grains or added sugar, which both contributes to obesity and poor health outcomes.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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/98724/to-shed-pounds-going-vegetarian-or-vegan-may-help","authors":["byline_bayareabites_98724"],"categories":["bayareabites_10916","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_663","bayareabites_12139","bayareabites_11318","bayareabites_1871","bayareabites_108","bayareabites_11836"],"featImg":"bayareabites_98726","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.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/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","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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