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In ten essays commissioned by the NutraSweet Company, contributors from the health and food sciences explain to the general consumer that nutrition is not as simple as some people make it out to be, and there are still questions about sugar, cholesterol, obesity, and other topics. Annotation copyrig
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Nutrition in the '90S : Current Controversies and Analysis
author
:
Gaull, Gerald E.
publisher
:
CRC Press
isbn10 | asin
:
0824785258
print isbn13
:
9780824785253
ebook isbn13
:
9780585325255
language
:
English
subject
Nutrition--Congresses.
publication date
:
1991
lcc
:
QP141.A1N8657 1991eb
ddc
:
613.2
subject
:
Nutrition--Congresses.
Page i
Nutrition in the '90s
Current Controversies and Analysis
edited by Gerald E. Gaull Frank N. Kotsonis Maureen A. Mackey
The NutraSweet Company Deerfield, Illinois
Page ii
Library of Congress Cataloging-in-Publication Data
Nutrition in the '90s : current controversies and analysis / edited by Gerald E. Gaull, Frank N. Kotsonis, Maureen A. Mackey. p. cm. Includes bibliographical references and index. ISBN 0-8247-8525-8 1. NutritionCongresses. I. Gaull, Gerald E. II. Kotsonis, Frank N. III. Mackey, Maureen A. QP141.A1N8657 1990 613.2dc20 90-23846 CIP
This book is printed on acid-free paper.
Copyright 1991 by Marcel Dekker, Inc. All Rights Reserved.
Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher.
Marcel Dekker, Inc. 270 Madison Avenue, New york, New York 10016
Current printing (last digit): 10 9 8 7 6 5 4 3 2
PRINTED IN THE UNITED STATES OF AMERICA
Page iii
Preface
The 1980s was a decade of public policy decisions in the field of nutrition. The Department of Health and Human Services and the Department of Agriculture released their "Dietary Guidelines for Americans," seven suggestions to modify dietary and lifestyle habits to improve health. The results of the Lipid Research Clinics Coronary Primary Prevention Trials provided evidence that pharmacological reduction of blood cholesterol can reduce the risk for coronary heart disease. Thereafter, the National Heart, Lung and Blood Institute launched the National Cholesterol Education Program, and Americans started hearing about the health benefits of reducing the intake of fat and cholesterol. And toward the end of the decade, the Surgeon General and the National Research Council each issued their analyses of the relationship between diet and health. They offered dietary recommendations for Americans to control their weight,
Page iv
cut down on fat, particularly saturated fat, and eat more foods rich in complex carbohydrates.
The recommendations of these various organizations have given Americans a starting point from which to evaluate their individual diets and to determine the kinds of dietary changes they may want to make to improve their chances for good health. However, when attempting to put these recommendations into practice, several individual factors must be considered, including family and medical history, exercise, stress, and smoking habits. No single factor will guarantee good health and long life.
Nutritional science is a multifaceted discipline with roots in fields as diverse as epidemiology and molecular biology. Its advancement has been overshadowed in recent years by quantum leaps made in the areas of genetics, neuroscience, and molecular biology. Thus, despite the consensus among these health profession and public health organizations regarding dietary recommendations, controversy remains. This conflicting information may be confusing to the consumer. We must help the consumer understand, however, that all sciences, including nutrition, are constantly evolving, and that the database for certain issues is incomplete.
The purpose of the presentations held at The NutraSweet Company was to share with its members current information about issues in nutritional science that are still contentious and in need of further clarification. The quality and timeliness of these presentations prompted us to share them with a larger audiencethus their publication as this book. It was clear from the presentations that there are still controversies surrounding certain nutritional issues, and the new information will be useful in making decisions about diet and lifestyle. We hope the reader will better appreciate the difficulties the food industry faces in simultaneously striving to satisfy customers' demands for taste appeal and the best criteria for healthfulness in the products they produce.
Our authors come from diverse areas of nutritional science, and each is a leader in his or her field. Some dispel old nutritional myths with new evidence. For example, Dr. Jules Hirsch explains in his chapter how obesity cannot be conveniently ascribed to glut-
Page v
tony coupled with sloth, but rather that it most likely has its origins in genetics. Obese individuals may have a biological template that sensitizes them to such environmental influences as an overabundant food supply and a highly mechanized society. Dr. Raymond Slavin discusses the rarity of true food allergies, and defines other reactions to foods that are all too frequently self-diagnosed as "allergy." Dr. Adam Drewnowski presents evidence that the well-publicized "carbohydrate craving" experienced by obese dieters may actually be a preference for fat/sugar mixtures commonly available in foods such as chocolate, ice cream, and pastries.
Dr. Irwin Rosenberg focuses on a relatively new topic in nutritional science, i.e., the nutritional needs of our ever-growing elderly population. He points out that we do not know the nutritional requirements of people over 51 years, as evidenced by the grouping of all people 51 years and older into one category in the most recent publication of the Recommended Dietary Allowances. He cites several pieces of evidence that our elderly's needs for certain nutrients can be quite different from those of a generation younger.
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