Roger Clemens DrPH CFS CNS FACN FIAST Chief Scientific Officer Horn rclemensethorncom Research Professor USC School of Pharmacy clemensuscedu USC Health Center Pharmacy Disclosures for Roger Clemens ID: 750346
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Organic FoodsPolicies, Perceptions and Performance
Roger Clemens, DrPH, CFS, CNS, FACN, FIASTChief Scientific Officer, Hornrclemens@ethorn.comResearch Professor, USC School of Pharmacyclemens@usc.edu
USC Health Center PharmacySlide2
Disclosures for Roger Clemens
AFFILIATION/FINANCIAL INTERESTS
CORPORATE ORGANIZATION
Grants/Research Support:
None
Scientific Advisory Board/Consultant:
Almond Board of California,
AuthenTechnologies
,
Biothera
,
Blytheco
,
Daedelus
Humanitarian, McDonald’s, California Walnut Commission,
FoodMinds
, Quaker Oats,
Spherix
Consulting, TAAG,
U.S.
Pharmacopeia,
Numerous Law Firms,
Numerous PR Firms
Speakers Bureau:
Pro Bono
ASN, IFT, USC + Numerous Media Outlets
Stock Shareholder:
None
Other:
NoneSlide3
ObjectivesIdentify key elements in the National Organic ProgramAssess and separate consumer perceptions relative to organic foods and agricultural practices
Evaluate, apply and communicate scientific information to quality of organic foods3Slide4
Organic Illusions
http://www.american.com/archive/2012/october/organic-illusions
Accessed November 19, 2013Blake Hurst, October 1, 2012“ … the whole point of organic food is that it’s more nutritious.” Michael Pollan
, September 4, 2012“ … published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods.” Smith-Spangler et al., Ann Intern Med 2012;157:348-66
4Slide5
Artisanal Organic Burger
1,080 Kcal
$12
McDonald’s
Big Mac
550 Kcal
$3.99
See related “war” article by David Freedman
,
How Junk Food Can End
Obesity
, Atlantic, July/August 2013
5Slide6
National Organic Program(21CFR 205.300)
Organic crops. The USDA organic seal verifies that irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically modified organisms were not used.Organic livestock.
The USDA organic seal verifies that producers metanimal health and welfare standards, did not use antibiotics or growth hormones, used 100% organic feed, and provided animals with access to the outdoors.
6Slide7
Consumer PerceptionsWhat are consumer perceptions of organic foods?Are there differences in agricultural practices?
Conventional farmingIntegrated pest managementOrganic controls 7Slide8
2013 Food & Health Survey
Consumer Attitudes Toward Food Safety, Nutrition & Health
May 2013
International Food Information Council FoundationSlide9
Eating a more balanced diet generally—and more fruits and vegetables and fewer sweets in particular—are the most common ways Americans would improve their diets.
9
What do you think you would need to do to give your diet a better grade / improve your diet further?
Top responses to open-ended question
2013 All (n=1,006) Slide10
The minority of consumers report regularly buying products because they are advertised as “natural” or “organic” on the label.
10
Which of the following, if any, do you do on a regular basis
(that is, most times when you shop for food and beverages)?
(% Yes)
2013 All (n=1,006)
W Y
Women
and
younger
consumers (18-34 year olds) are especially likely to have
purchased foods or beverages for several of these reasons.
E
Highly
educated c
onsumers (college grads) are more apt to have purchased organic.
Y
W
Y
W
E
Y
W
WSlide11
Food Biotechnology:Impact on Behavior Impact on Behavior
13%
Q24A.
During the past few months, have you taken any action or done anything because of any concerns you may have about foods produced using biotechnology?
Q24B.
What actions have you taken? [OPEN END]
No
87%
Approximately 9 in 10 Americans are not taking any actions out of concern about biotechnology
Among those taking any action
:
Eat less/Don’t eat/ 15%
Don’t buy
Nothing 11%
Read labels 10%
Sign petitions/protest/ 10%
write letters
Eat organic 6%
Buy local/grow own food 6%
Research products 6%
Other 9%
Don’t know 2%
Missing/Refused 22%
11Slide12
Consumer PerceptionStudy
115 people from a local shopping mall Evaluate 3 pairs of products— 2 yogurts, 2 cookies and 2 potato chip portions
One item from each food pair was labeled “organic”, while the other was labeled “regular” Note: all of the product pairs were organic and identical ResultsOrganic labels evoked lower calorie estimations and higher willingness-to-pay
Organic labels yielded more positive nutritional evaluations toward the food The health halo effect was primarily driven by heuristics
Lee WC, et al. Food Quality Preference 2013;29:33-39
Cornell University, Ithaca, NY USA
12Slide13
Consumer Beliefs and BehaviorSurvey among 1,054 “organic” consumersContend positive health benefits
Contend environmentally friendlyContend better tastingZagata L. Appetite 2012;59:81-89Czech University of Life Sciences Prague, Prague, Czech Republic
13Slide14
Myth: Organic Foods Are Free Of Pesticides.
The National Organic Program (NOP) regulations currently allow use of inert ingredients which appear on the Environmental Protection Agency (EPA) List 4A – Minimal Risk Inert Ingredients, and List 4B – Other ingredients for which EPA has sufficient information to reasonably conclude that the current use pattern in pesticide products will not adversely affect the public health or the environment14
National Organic Program Handbook, September 2010Slide15
Are Organic Foods Free Of Pesticides?
Neem (Azadirachta indica) – used on crops to control pests on crops and inhibit CO2 emissions from urea-amended soil (may be reproductive inhibitor, although
approved by EPA)Nicotine sulfate – used for insect control; not safe for humans (potent neurotoxin) (limited availability)Pyrethrum – insecticide (e.g., mosquitoes and similar insects) from Chrysanthemum seeds (potent paralytic and neurotoxin)Rotenone – insecticide, acaricide (spiders, ticks, mites), piscicide (fish); from plants (Lonchorcarpus
or Derris); inhibits cellular respiration; moderate toxin (lethal at 300-500 mg/kg bw;NOAEL ~ 0.4 mg/kg bw/d) (comparable to LD50 caffeine – aspirin)Sabadilla – insecticide from lily-like plant in Mexico and Central
America; stomach poison; risk assessment incomplete
15
http://organic.lovetoknow.com/Permitted_Chemicals_List_for_Organic_Farming
http://
www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5068682
Accessed November 26, 2013
Some chemicals are allowed in organic farming.
Sabadilla
lilySlide16
What about Natural Pesticides?Cabbages contain at least 49
natural pesticides and their metabolitesSome are known mutagensChlorogenic acid caffeic acid [also found in coffee]
Aromatic cyanides HCN + aldehydesSome are known carcinogensAllyl isothiocyanate (induces bladder papillomas in male rats; classified as carcinogen by National Toxicology Program)
Carvone (metabolites provide caraway and spearmint aromas; classified as carcinogen by National Toxicology Program)Ames et al., Proc Natl Acad
Sci USA 1990;87:7777-81
16Slide17
What about Natural Carcinogens?
Rodent CarcinogenConcentration (ppm)PlantSource
HealthConsideration5-/8-methoxypsoralen 1 14Parsley (and celery)
MOP medication for psoriasis ; potential negative impact on reproduction (in mice)P-hydrazinobenzoate 2 11
MushroomsDNA damage
D-limonene
3
31
8,000
Orange juice
Black pepper
Potential topical anti-carcinogen
in cell culture cancer models
Safrole
4
3,000
Nutmeg
Provokes
apoptosis human leukemia cell models
Benzyl acetate
5
230
15
Jasmine tea
Honey
Fragrance
-
methylbenzyl
alcohol
6
1.3
Cocoa
Flavoring agent;
cosmetic ingredient ; not carcinogenic at 375 or 750 mg/kg; renal toxicity
1. National Toxicology Program, 1986;
Fattahi
et al., 2013
2. McManus et al., 1987; Oikawa et al., 2006
National Toxicology Program, 1990; Miller et al., 2012
Miller et al., 1986; Yu et al., 2012
Luo
et al., 1988;
McGinty
et al., 2012
National Toxicology Program, 1990;
McGinty
et al., 2012
17Slide18
Are Organic Foods Are More Nutritious?
18Dangour AD et al., Am J Clin Nutr 2009;90:680-5 (London School of Hygiene &
Tropical Medicine, London, United Kingdom)Comparison of content of nutrients and other nutritionally relevant substances in organically and conventionally produced crops as reported in satisfactory-quality studies
NutrientCategory
Number ofStudies
Number
of
Comparisons
Results of Analysis
Crop
in which Nutrient is Highest
Standardized Difference (%)*
P
Nitrogen
17
64
6.7 ± 1.9
0.003
Conventional
Vitamin C
14
65
2.7 ± 5.9
0.84
ND
Phenolic compounds
13
80
3.4 ± 6.1
0.60
ND
Magnesium
13
35
4.2 ± 2.3
0.10
ND
Calcium
13
37
3.7 ± 4.8
0.45
ND
Phosphorus
12
35
8.1 ± 2.6
0.009
Organic
Potassium
12
34
2.7 ± 2.4
0.28
ND
Zinc
11
30
10.1 ± 5.6
0.11
ND
Copper
11
30
8.6 ± 11.5
0.47
ND
Titratable
acidity
10
29
6.8 ± 2.1
0.01
Organic
* Standardized Difference
= Difference between the means/grand standard deviation;
Means ± SE; ND = Not DifferentSlide19
Comparative Agriculture Practices
Production TypeMoisture (%)Crude Protein (%)
Ash (%)Lycopene (mg%)Vitamin C (mg%)Organic
92.0 (0.25)1.46 (0.04)0.065 (0.006)3.72 (0.55)11.8 (0.76)Conventional
92.6 (0.15)1.05
(0.02)
0.049 (0.005)
4.89 (0.18)
21.4 (1.6)
IPM
92.2 (0.40)
1.14 (0.018)
0.038 (0.005)
3.54 (0.20)
21.2 (3.0)
P value of
model
NS
0.0001
0.0044
0.0238
0.0056
19
Rossi F et al.,
Eur
J
Nutr
2008;47:266-72
Istituto di Scienze degli Alimenti e
della
Nutrizione
, Piacenza, Italy
Nutrient content (on a fresh basis) of tomatoes obtained with three different agricultural practices
Production Type
β
-carotene
(mg%)
Salicylic Acid
(mg%)
Cd
(ppb)
Pb
(ppb)
Cu
(ppb)
Organic
0.33 (0.04)
0.074 (0.005)
33.0
(6.3)
37.8 (15)0.49 (0.03)Conventional0.30 (0.02)0.046 (0.003)2.0 (1.7)3.4 (1.9)0.46 (0.05)IPM0.28 (0.04)0.021 (0.003)21.3 (9.2)1.6 (1.2)0.65 (0.05)P value of model0.59520.00010.01010.01070.0171Values are mean (SE); n = 10 for each type of products except for salicylate (organic = 7) and vitamin C (n=6); For all the tested phytochemicals, the analytical methods never detected samples with concentrations higher than the LOD.Slide20
Comparative Nutrient Levels*
NutrientOrganic (n)Conventional (n)P value
Ascorbic acid 1141 13060.48-Carotene
114 1140.83-Tocopherol 60
601.00
Calcium
484
500
0.68
Phosphorus
353
374
< 0.001
Magnesium
352
362
0.66
Iron
350
300
1.00
Protein
93
108
1.00
Fiber
73
90
0.97
Total
flavanoids
96
96
1.00
Total phenols
401
401
0.007
* 237 studies met inclusion criteria; 223 studies compared organic and conventional fruits, vegetables, grains, meats, poultry, milk or eggs directly
Smith-Spangler et al., Ann Intern Med 2012;157:348-66
Stanford University, Palo Alto, CA USA
Median difference: 0.15 mg/kg
Maximum difference: 530 mg/kg
Median difference: 31.6 mg/kg
Maximum difference: 10,480 mg/kg
20Slide21
What about Cultivation Systems?
Hallman E. J Sci Food Agric 2012;92:2840-48
Department of Functional Food and Commodity, Division of Organic Food, Warsaw, Poland.
Standard Tomato
Cherry Tomato
For Total Flavonoids:
Growing system: p=0.033
Type of Tomato: p=0.0001
21Slide22
What about Agricultural Stress?
Oliveira et al., PLOS One 2013;8:e56354Universidade Federal do Ceara, Fortaleza-CE, Brazil
Lipid peroxidation (LPO) about 60% higher in Organic vs Conventional tomatoes.
Phenylalanine Ammonia Lyase (PAL) activity, a developmental and stress indicator, was about 140% higher in Organic vs Conventional tomatoes. PAL also rate limiting enzyme in phenolic synthesis.
22
MDA:
malondialdehydeSlide23
What about Agricultural Stress?
Mass and size were about 40% higher among Conventional vs Organic tomatoes.
Conventional tomatoes presented lower total phenolic concentrations vs Organic fruit.
23Oliveira et al., PLOS One 2013;8:e56354Universidade Federal do Ceara, Fortaleza-CE, BrazilSlide24
What about Soil Composition?
Migliori et al., J Sci Food Agric 2012;92:2833-39National Council of Agriculture Research, Milan, Italy
Crops, such as tomatoes, can be affected by cultivation system and genotype (cultivar)
24Slide25
What about purported Bioactives?
25Juroszek et al., J Agric Food Chem 2009;57:1188-94
Crop and Ecosystem Management Unit, Shanhua, Taiwan
No statistical differences among cultivars, farm types or locations.Slide26
Comparative Contamination*
FoodsContaminated/Total Organic (n/N)Contaminated/Total Conventional (n/N)
P valueFruits and vegetables253 / 304145,184 / 106,755
< 0.001Apples, bell peppers, berries, bok choi, broccoli, cabbages, carrots, cucumber, leafy greens, lettuces, spring mix, scallions, spinach, summer squash, tomatoes, zucchini63 / 80339 / 1454
1.0Barley, buckwheat, corn, mixed grains, rice, rye, wheat
267 / 393
310 / 347
0.043
Baby multi-cereal,
baby rice cereal, baby semolina, barley, buckwheat, corn, maize/tapioca, oats, rice, rye, spelt, wheat
384 / 713
791 / 1641
0.93
Contamination
defined as detection of
E. coli
,
deoxynivalenol
(
mycotoxin
primarily found in grains),
ochratoxin
(
mycotoxin
produced by
Aspergillus
ochraceus
, A.
carbonarius
,
Penicillium
verrucosum
), and a spectrum of USDA pesticides.
E. coli
contamination: 7% organic produce; 6% conventional produce (NS)
* 237 studies (Jan 1966-May 2011) met inclusion criteria; 223 studies compared organic and conventional fruits, vegetables, grains, meats, poultry, milk or eggs directly
Smith-Spangler et al., Ann Intern Med 2012;157:348-66
Stanford University, Palo Alto, CA USA
26Slide27
What about Organic Milk?Samples:
Retail milk samples (n=334) from 48 states AntibioticsAll milk, prior to release, must be negative for animal drug, including antibiotics. Any positive lot is discarded immediately.PesticidesPesticides are ubiquitous; FDA and USDA testing indicates milk is among the lowest of detectable residues, and comply with US
and International safety standardsHormonesAll cows produce bSTOrganic milk from rbST-free and regular milk yield same compositionFlavorTaste is personal preferenceType of pasteurization, breed of cow, and variations in cow feed can impact flavor profile
An Organic Cow is a Special Cow
Vicini
et al., J Am Diet
Assoc
2008;108:1198-1203
Monsanto Company LC, St Louis,
MO, USA; Pennsylvania State University, University Park, PA USA
27Slide28
What about Dairy Products?
28
Palupi et al., J Sci Food Agric 2012;92:2774-81(3-year research conducted in Europe)
Mean ± 95% CI expressed as g/kg
Favor
Organic
Favor
Conventional
Review of 29 studies; 10 countries; three seasons; Forest plot of cumulative effect size and 95% CI
of
all parameters Slide29
Summary of Organic vs Conventional
There is no research available to make a clear case that an organic foods are safer than conventional foods. The flavor profiles between organic and conventional apples and like foods are indistinguishable. The nutritional profiles of organic and conventional
foods are virtually the same (e.g., depend on climate, cultivar, local pests, soil conditions) According to the USDA, the organic seal is simply confirmation of a method of production, not a safety endorsement. 29Slide30
Effective Communications
30
Conflict
Criticism
Controversy
C
Where’s the story relative to…Slide31
Framing MessagesBasic
Approaches (4)95% Rule“95% of all questions and concerns that will be raised by any stakeholder in any controversy can be predicted in advance.”Rule of 27 / 9 / 327 words, 9 seconds, 3 messagesRule of three (TTT)3 Messages Repeated 3 TimesRule of AGL-4 (Average Grade Level minus 4)Words that are clear, and language that is understood by target audience
31http://www.ecy.wa.gov/programs/tcp/tools/risk_communication.pdfAccessed November 26, 2013Slide32
What are the Questions?What is organic food?Is organic food grown and produced under NOP “better” than food from conventional agricultural practices?
Is organic food really better for … ?Does “organic” have a role in combating malnutrition?32Slide33
Evidence-based CommunicationsWhat are the “organic” messages based on scientific evidence?What is the value of public testimonies / social media relative to evidence-based evidence?
33Slide34
ConclusionThere is inconsistent evidence that differentiate organic food grown and produced under NOP
vs food from conventional agricultural practices?What is the message?The US enjoys one of the safest, most nutritious, and affordable food supplies in the world. Enjoy it wisely.34Slide35
Stop
Talking!