Celebrating Women: Healthy Heroes in Agriculture

Celebrating Women: Healthy Heroes in Agriculture

Women Managing the Farm

February 5, 2015 Manhattan, KS

Judi Adams, MS, RDN

President

Who Are We?

Organized in 1972 at the all-time low of wheat flour consumption at 110 lbs/person

82% of income is from 26 wheat producer organizations; the remainder from industry members

Voting Members

ADM Milling

AIB International

Ardent Mills

Bimbo Bakeries USA, Inc.

Cereal Food Processors

/Milner Milling

KS Wheat Commission

MD Grain Producers

Utilization Board

MI Wheat Program

MT Wheat & Barley Committee

NE Wheat Board

NAMA

ND Mill

ND Wheat Commission

OH Small Grains Marketing Program

SD Wheat Commission

TX Wheat Producers Board

WA Grain Commission

Our Mission

To increase the public’s understanding of the importance of wheat foods in a healthful diet

But… Today we are talking about women in agriculture

My agriculture background:

Raised on a dairy farm and then a black angus ranch near Sheridan, WY

Have worked for the ND State Extension Service (Foods and Nutrition Specialist)

ND Wheat Commission

National Sunflower Association

Consulted for ND Barley Council, ND “Cowbells,” and others

Marketing Director, WY Dept. of Agriculture

Let’s Talk Getting and Keeping Healthy

Conflicting nutrition info in the media

Doctors as a source of nutrition guidance

Common Sense

Moderation

Variety

AND physical activity

No Magic Bullets

The Most Validated Eating Plans

MyPlate

Mediterranean “Diet”

DASH “Diet”

They all recommend LOTS of physical activity – at least 150 minutes/week for adults (30 min. 5 days a week)

An hour per day is recommended for children

MyPlate

2010 Dietary Guidelines for Americans are illustrated by MyPlate (2015 Guidelines coming soon)

Been accused of causing the obesity epidemic for promoting low fat and increasing carbs

Unfortunately, it is estimated that less than 8% of Americans follow the Guidelines

Fat consumption has remained steady at about 80-85 g per day since 1971. We have NEVER gone “low-fat”

A diet of moderation:

Fruits and vegetables

Grains (1/2 whole)

Lean protein

Low-fat or no-fat dairy products

The Mediterranean Diet*

Numerous research studies have shown its effectiveness

Recommends moderation in all of the food groups:

High in omega 3 oils (primarily fish and flax)

High in fruits and vegetables

High in grains; some versions emphasize wholegrains

Moderate in lean meat and low-fat dairy

*No one single definition of a “Mediterranean Diet”

The DASH* Diet

For the 5th year in a row, the expert panel from US News & World Report chose the DASH diet as the Best Diet, Healthiest Diet, and the Best Diet for Diabetes

Lowers blood pressure without reducing sodium intake

Results in weight loss

Encourages grains (at least 3 whole), fruits, vegetables, lean meats, fish or poultry, nuts, seeds and legumes

*Dietary Approaches to Stop Hypertension

What Does the Consumer Know about Gluten?

Gluten-Free Mania

Miley Cyrus

Gwyneth Paltrow

Elizabeth Hasselbeck

The Web is Driving the Gluten-Free Message

Of all the messages on the internet about gluten, only .5% comes from scientists (celiac researchers and dietitians)

It is a protein found in wheat, barley and rye

Gluten is typically 80% of the total protein

It is needed for volume and texture for breads; strength/elasticity for tortillas – less needed in cakes, pastries and cookies

It acts as a prebiotic improving gut health

What Is Gluten?

On-going Research

Reducing gluten in grains

Tulane in New Orleans and WA State University with Arcadia

Changing the way the body processes gluten

ImmunsanT Inc. (vaccine)

Alba Theraputics (targets Zonulin which causes leaky gut)

Abbvie (enzyme to decompose gluten)

Who NEEDS to Cut out Gluten?

Those with diagnosed celiac disease (<1% in the U.S.)

Those with “non-celiac gluten sensitivity” (NCGS)

Those who are allergic to wheat (can still eat rye and barley)

Celiac Disease

Genetic, autoimmune disorder triggered by the consumption of gluten found in wheat, rye and barley

Autoimmune disease occurs when the body attacks normal tissue such as the gastrointestinal tract

Slide by Shelley Case, RD

Celiac Incidence

US Average: 1 in 141

Higher if Scandinavian, Irish, parts of Middle East: 1 in 50-60

1st-degree relatives : 1 in 22

2nd-degree relatives (aunt, cousin) : 1 in 39

Incidence is increasing:

4 times higher than 60 years ago

All autoimmune diseases are increasing

What Causes Celiac Disease?

1. Genetics – you must have a gene

2. Exposure to gluten

3. A “leaky” gut

4. Trigger - stress, trauma

– Surgeries, pregnancy, etc., death in the family or divorce

– Viral infections

1. Increased awareness, better diagnostics

2. Bacterial overgrowth: Antibiotics and medications, antacids, age

3. High salt intake

4. Clean theory or hygiene hypothesis

Theories about Celiac Disease Increase

Theories about Celiac Disease Increase, continued

5. Short fermentations for bread vs. a long fermenting sourdough: breaks down the gluten more

6. Poor diets overall: low fiber, folate, vitamins, too many calories

7. Increase in cesarean births (1/3 in U.S.)

8. Increased vital wheat gluten in the food/cosmetic supply

9. Change in the gut microbiome: may be increasing all autoimmune diseases

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Abdominal pain 68%

Eczema, rash 40%

Headache 35%

“Foggy mind” 34%

Fatigue 33%

Diarrhea 33%

Depression 22%

Numbness in extremities 20%

Joint pains 11%

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Non-Celiac Gluten SensitivityNew and Controversial

Where’s The Research?

In 2011, Monash University in Australia announced there were a high percentage of people who were “sensitive” to gluten but did not have celiac disease

In August 2013, the same researchers said they were wrong

They determined that people were rarely sensitive to gluten

The problem is FODMAPS – Fermentable Oligo, Di, Mono saccharides and Polyols.

Problems May be Due to FODMAPs

Oligosaccharides: fructan, Inulin, wheat, rye, onion, garlic, Jerusalem and globe artichoke, asparagus, chocolate

Polyols: apples, apricots, blackberries, cherries, lychees, nectarines, peaches, pears, plums, prunes, watermelon and some vegetables, including avocados, cauliflower, mushrooms and snow peas; isomalt, maltitol, mannitol, sorbitol and xylitol.

Mono and disaccharides: fructose, lactose (dairy)

Source: Barrett JS, Gibson PR. Therap Adv Gastroenterol. 2012 Jul;5(4):261-8.

Stephano Guandalini, MDFounder and Director of the Chicago Celiac

Research Center estimates .5% of the U.S. population have non-celiac

gluten sensitivity

Wheat Allergy

Less than .5% of Americans have a diagnosed wheat allergy

Highest in children who usually outgrow it by their teenage years

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“Today’s Wheat Is Different”

CLAIMS:

18” wheat is a product of 1960s -70s genetic research and is due to GMO wheat

Gluten content is higher in wheat than 50 years ago-studies in both the US and Canada show no changes back as far as 1860.

FACTS:

Ancient and modern wheats’ stalks range from 12” to 60”

Height genes do not code for protein or gluten content

NO GMO Wheat commercially available in the world

27Source: USDA Nat’l Small Grains Collection

Cost of Gluten-Free Foods

Gluten-free foods cost on average 162% more than

non-GF foods (Down from 242% in 2008)

Source: T Kulai and M Rashid. Assessment of Nutritional Adequacy and Cost of Gluten-Free Food Products. Department of Paediatrics, Dalhousie University, IWK Health Centre, Halifax, Nova Scotia, Canada

Ingredients that Must be Avoided

• Wheat and its relatives– Wheat germ, bran,

starch, bulgur, durum, semolina, pastas, farro, farina, couscous, triticale, spelt, dinkel, einkorn, emmer, Kamut®

• Rye, Barley• Oats – non-certified

Gluten-free

• Malt/ beer• Malt Extract/ vinegar• Malt Flavoring• Soy sauce• Hydrolyzed vegetable

protein• Many flavors• Many other foods

Nutritional Impact of a Gluten-Free Diet

Often high in fat, sugar and calories

Usually lower in fiber, B vitamins, iron and folic acid (not enriched)

Many gain weight on this diet

Some increase body mass index (BMI) 56%

Fewer grains and whole grains, nearly all refined

Often use lower protein/lower fiber grains

Fiber & Gluten-Free Diets

Low in total and cereal fiber Cereal fiber provides benefits different than that of

fruits and vegetables and vice-versa

Average of 6 g per day vs average of 16 g per day normally consumed

VS 25-38 g per day recommended

Low fiber may result in: Constipation

Gut & health issues

Risk of adenocarcinoma

Fiber and Flatus

Flatus emissions: men, fiber 28g

mean 12.7 times

range 2-53

Flatus emissions: women, fiber 24g

mean 7.1

range 1-32

Correlated with fiber intake

Gas is a “good thing”

Source: Bolin and Stanton, Eur J Surg Suppl 1998 582:115

There is no published evidence to support a weight loss claim for a gluten-free diet

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25 35 45 55 65

Bo

dy

Ma

ss In

de

x

.

Carbohydrate (% of total)

NHANES (men)

NHANES (women)

CSFII (men)

CSFII (women)

BLSA

WHS

NHS I

NHS II

HPFS

Canadian NBSS

Adapted from Gaesser. JADA 2007; 107:1768-1780

Relationship Between Carbohydrate Intake andBody Mass Index (BMI)

Wheat consumption is not associated with high levels of belly fat OR obesity

In fact:

The French eat 1.5 times as much wheat as the US and have 1/3 the obesity rate

The Italians eat twice as much wheat as the US and have ¼the obesity rate

Wheat Consumption Trends Do Not Follow Obesity Trends

1830-2010

Source: Kasarda DD J Agric Food Chem. 2013 Feb 13;61(6):1155-9.

125

130

135

140

145

150

2012

2013

Lbs p

er yea

r/pers

onRecent Wheat Consumption Trends

Source: US Census Bureau

2000

We Are Making Progress

Recent positive newspaper, magazines and television stories:

Is Avoiding Gluten a Risky Fad or a Healthy Diet? NY Times

Before Going Gluten-Free, Make Sure It’s Necessary – NY Times

“Jimmy Kimmel Live”

“Farewell to gluten free:….” – National Post

“Backlash Has Begun Against Gluten-Free Dieters”-Washington Post

“Gluten-Free Boom Overshadows Celiac Disease” –Chicago (PRWEB)

Charlize Theron on “Chelsea Lately” –TV show (R-rated)

Consumer Reports – The Truth About Gluten

Media Coverage – TopicsOctober – December 2014

Compared to July-Sept 2014:

Gluten-free down from 25%

Grain Brain about same

Wheat Belly up from 16%

GMOs up from 29%

Media Coverage – ToneOctober – December 2014

Compared to July-Sept 2014:

Neutral about the same

Positive up from 15%

Negative down from 29%

Glyphosate

Originally started with a faulty “research” article from a faculty member at MIT – based on associations

Spread through the internet – primarily through the “Healthy Home Economist” blog

No truth to the allegations:

Very little glyphosate is used on wheat

What is used, is not drenched (1 quart over a football field)

No residue reaches the bran, germ or endosperm

4.5% of all herbicides are used on wheat

WFC and others (KWC) worked to disparage these rumors

Upcoming Challenges

“The Grain Divide” video, focuses on how “big” agriculture has bred the taste out of wheat and champions growing “local”

“Bread Head” video project - a young man on a quest for answers spurred by his mother’s Alzheimer’s. Emotional, web-based campaign for funding

However, AARP’s most recent newsletter discussed dementia and Alzheimer’s

At this time, no known correlation to diet

So What’s the Bottom Line?

You know the answer – boring that it is:

All foods in moderation

Lots of physical activity

Just because it’s on the best seller list doesn’t make it factual

Gluten-free doesn’t mean healthier

Feed your gut with fiber

No magic bullets

Thanks for Inviting Me

Questions?

www.Wheatfoods.org