Food has crazy effects on me sometimes. I’ve never
been one of those picky types who only eats certain things. Sure when I was a
kid there were foods I didn’t like, mostly vegetables like carrots and
asparagus. I grew out of that though and I love to try new things. I like spicy
stuff but I need to take it easy because it doesn’t process as easy as it used
to. Suddenly though a lot of what I eat makes me queasy. I can’t tell what
though since I eat a lot of different types of food. The thought of having to
cut out whole food groups because of stomach irritation is too depressing to
comprehend.
I like the summers because double up on the amount of fruit.
Strawberries and watermelon are only good in the summer so I buy a lot of them.
I take a container to work every day. As for vegetables I do the
same but reluctantly. I eat them because they’re good for me not because I like
the taste. I started doing this about 3 years ago, taking fruit and vegetables
to work. If nothing else it keeps me from filling up on chips and cookies. And
I still get the benefits of balance, which if the ‘pyramid’ is correct, is
essential to a healthy diet.
I say “if the pyramid is correct” because new information
about food seems to trickle out daily. In the past couple of years ‘sacred cows’
of nutrition have been tipped over in the fields of scientific discovery. My
favorite example is the “How much salt is too much?” debate. For over 200 years
the link between high salt intake and high blood pressure was taken as
doctrine. Today it might be changing. Some nutritionists are arguing for taking
more of it. Mostly though it seems some of the early research suggesting high
intakes of sodium (more than 2.5 grams per day) caused hypertension. Turns out
it isn’t so simple.
Research by the Framingham Offspring Study (2017) showed
participants who keep their sodium intake to less than 2.5 milligrams per day
showed higher blood pressure rates than those that consumed higher quantities. Although the research expected to show a link
low sodium intake and high blood pressure, the ones who increased both sodium
and potassium showed the lowest blood pressure. The opposite was true for the
low sodium low potassium group. We don’t know what the rates might have been
without the potassium, but the study covered 16 years and included over 2500 people who had regular (healthy) blood pressure rates at the beginning. None of this suggests
more salt alone is good for you, but it does show that other factors come into
play.
Another sacred cow to get tipped over is the ‘proof’ that
saturated fats lead to clogged arteries and an increase in bad cholesterol.
Most people take it as doctrine that too much dairy and red meat increase the
risk of heart disease due to the high fat content. Some early trials (done in
the 1970s) showed that countries with high saturated fat diets also had high rates of heart disease. It was assumed that fat raised cholesterol and cholesterol in the blood clogged arteries and raised risks for heart disease. Most of current research shows mixed information on saturated fats, but failed to show that it clogs arteries.
If nothing else this shows how little studies that aim to
prove something specific run into problems. Sometimes the data is
misinterpreted and sometimes the methodology is flawed. A popular Finish study
showed a “50% relative risk reduction in cardiovascular mortality” to patients
that had once been on a high intake of saturated fats. Once they switched to a
lower fat diet they improved. But the study had major control problems, over
half the participants left before it completed. The myth of saturated fats and heart disease persisted though.
I glanced at a quick summary (of current research) done by
the nutrition coalition because their conclusions surprised me.
“Regarding the observational
evidence, meta-analyses of this data consistently find no association between
saturated fat and cardiovascular disease. Moreover, there is a substantial
observational finding that low consumption of saturated fats is associated with
higher mortality and higher rates of stroke.
At the very least it’s fair
to say we don’t know as much as we thought we did. Could saturated fat cause
heart disease? Sure, but it isn’t definitive and if scientific studies can’t be
replicated how ‘scientific’ are they really?
It’s because of
endless research, claims, counter research and counter claims that I don’t
follow strict eating habits. Moderation is probably the best approach to
eating, so far at least, no one thinks exercise is bad. I’ll admit to discounting
things I don’t agree with though. Call it selection bias for the consumer. If I
hear that coffee is great for the heart I think “I knew it! Perfect, Yes I will
take a to-go cup” It doesn’t matter what the specifics of the research. I love
coffee so naturally I agree. Studies that suggest negative effects of coffee on
the central nervous system are “total nonsense!” and I stop reading.
So what’s going on with all the studies, counter-studies and
different interpretations? One possibility is this, small dietary changes have big
consequences; the human body is more complex than we realize, changes in diet
are tough to draw grand conclusions about. Also, in the same way that microscopes become more complex every couple of years and are able to see more detail, scientific research gets more specific with better information.
Even when controlling for certain factors like age, ethnicity,
and lifestyle factors, bodies process foods differently. Some are sensitive to
gluten and dairy, others don’t function well without a lot of a lot of water.
To say nothing of the huge impact that heredity has on each body. Each person
may go through changes in diet during their lifetimes Physiological makeups are
altered with better or worse food choices. I drink twice as much water on a
daily basis as I did 10 years ago. How has this affected other functions, organs,
metabolism, and blood pressure? Probably.
With big health research projects, like the ones from
Harvard and Johns Hopkins, the goal is to study a particular subset, like
hypertension and sodium. It reminds me of what economists do when they try to
influence a particular subset of the economy. If they need banks to start
loaning on a larger scale they have the Fed buy bonds to increase the amount of
cash on hand for lending. It works but there all always consequences to
tweaking the money supply. Prices for things like groceries and electronics
rise but credit is easier to get. One problem gets targeted while others are
ignored. Increasing sodium or fat or potassium might show better overall health
in one person, while worse health in another.
Testing whether or not some health issue was better
understood because of the study is tricky because changing even small portions
of a person’s diet can affect the whole body. Its complex physiology (like the
economy) is dependent on an array of processes that work in tandem, only a few
of which are food related.
I realize that medical studies are the best process we have for
researching effects of food and health; they represent a statistical average of
the population at a given time. But public policy is written in response to
current research that could change in a few years. For this reason I’m
skeptical about sweeping changes to laws that require specific levels of salt,
corn syrup, gluten, saturated fat, and trans fats that manufactures must adhere
to. Besides, it isn’t the business of lawmakers lay out recipes for producers
to follow.
Individuals should make decisions based on whatever foods
they enjoy or don’t.
Speaking of which, I
have a half gallon of peanut butter cup ice cream in the freezer calling my
name. Later.