u.s. dietary guidelines · reptilian, amphibian, and aquatic species commonly harvested for human...
TRANSCRIPT
U.S. Dietary Guidelines
Why aren’t they telling us to eat like a pig?
Eric P. Berg
2015 U.S. Dietary Guidelines
Schedule
Eating “Red” Meat
Eating “Red” Meat
What
challenges
face the 2020
DGAC?
What is “meat”?
AMSA Meat Science Lexicon
AMSA Meat Science Lexicon
Meat was defined as:• “Skeletal muscle and its associated
tissues derived from mammalian, avian,
reptilian, amphibian, and aquatic species
commonly harvested for human
consumption. Edible offal consisting of
organs and non-skeletal muscle tissues
also are considered meat.”
AMSA Meat Science Lexicon
Red and White Meat• The USDA differentiates livestock (red meat
species) from poultry (white meat species) based
on meat inspection regulations for livestock (1906)
and for poultry (1957).
• The terms were not developed for scientific usage.
• The committee observed that these terms were
originally created to describe and differentiate
meat from livestock and avian species.
AMSA Meat Science Lexicon
Processed Meats• Minimal processing was defined as:
• any process where raw, uncooked meat products
have not been significantly altered compositionally
and contain no added ingredients, but may have
been reduced in size by fabrication, mincing,
grinding, and/or a meat recovery system.
AMSA Meat Science Lexicon
Processed Meats• Further processing was defined as:
• any process where meat products undergo a
transformation, beyond minimal processing,
containing approved ingredients, and may be
subjected to a preservation or processing step(s)
through the application of salting, curing,
fermentation, thermal processing (smoking and/or
cooking), batter/breading, or other processes to
enhance sensory, quality, and safety attributes.
AMSA Meat Science Lexicon
Cell Cultured/ in vitro Meats• To be considered meat, these products must be
comparable in composition and sensory
characteristics to meat derived naturally from
animals. In particular, the essential amino and
fatty acid composition, macro and micro nutrient
content and processing functionality should meet
or exceed those of conventional meat.
Sustainable Food Systems
Sustainable Food Systems?
Obesity in America
Obesity-related disorders
• 18.8 million diabetics (8.3% of U.S. population)
• 7 million undiagnosed
• 79 million “are thought to possess symptoms”
of pre-diabetes
American Diabetes Association, 2011
46.3%
Population Consumption Trends
• What makes us fat/diabetic?
– Meat, Eggs, Dairy?
– Fast Food?
– Total Calories?
– Sedentary lifestyle?
– All of the above?
Population Consumption Trends
74%
starch &
sugar
Pigs as a Model for Humans
Anatomy & Physiology
AA intake of 8 year old boy
82
98
65
48 45
75
58 6165
0
20
40
60
80
100
120
His Ile Leu Lys SAA AAA Thr Trp Val
H. H. Stein
100 g rice + 55 g beans
% of req.
AA intake of 8 year old boy
117
161
119
97104
155
116
168
138
0
20
40
60
80
100
120
140
160
180
His Ile Leu Lys SAA AAA Thr Trp Val
H. H. Stein
% of req. 100 g rice + 55 g soy flour
Essential Amino Acids (EAA)
DIETARY IMBALANCE
Humans OVER-index the carbs and
UNDER-consume essential amino acids
• What would happen if domestic pigs were
fed like humans ate?
• Pig diets are balanced for amino acids
(AA are treated as an individual nutrient)
Lysine Deficient Pigs
• 19% more total subcutaneous fat
• 8% smaller longissimus muscle area
• 89% increase in intramuscular
triglyceride
Collaborative Digestibility Research Proposal
“Determination of True Ileal Amino Acid Digestibility in Dietary Protein Sources Commonly Consumed by Humans: Towards an international database of the protein quality of human foods”▪ Objective: to determine DIAAS values for approximately
100 protein sources commonly used by humans
▪ Proteos proposal- International collaboration (New Zealand, Netherlands, France, US)
- Riddet Institute lead/coordination (Distinguished Prof Paul Moughan)
- 2-3 years
- Cost of $3-4 million
- Management of collaborators, funds to be determined
▪ Consortium of funders within food sector
31
Adequate Essential
Amino Acid
DIET
Glycemic IndexAll dietary carbohydrates, from
starch to table sugar share a basic
biological property: they can all be
digested or converted into glucose
(Ludwig, D. 2014)
The Glycemic Index (GI)
and Glycemic Load
• How foods affect blood
sugar and insulin after
consumption
SOURCE: “International tables of glycemic index and glycemic load values: 2008” by Fiona S. Atkinson, Kaye Foster-Powell, and Jennie C.
Brand-Miller in the December 2008 issue of Diabetes Care, Vol. 31, number 12, pages 2281-2283.
Low GI
Food
High GI
Food
Glycemic Index55 or less = Low GI (good)
– Grapefruit GI of 25
– Peanuts GI of 7
56- 69 = Medium GI
– Raisins GI of 64
– Fanta Orange Soda GI of 68
70 or higher = High GI (bad)
– White Bread GI of 71
– Fruit roll ups GI of 99
SOURCE: “International tables of glycemic index and glycemic load values: 2008” by Fiona S. Atkinson, Kaye Foster-Powell, and Jennie C.
Brand-Miller in the December 2008 issue of Diabetes Care, Vol. 31, number 12, pages 2281-2283.
Glycemic IndexAccording to the American Diabetes Association
(2014), Meat does not have a glycemic index and
therefore does not raise blood glucose
How are humans getting more
obese/diabetic?
Extra Cellular Fluid
Muscle
Cell
Affects of chronic insulin
exposure
• Glycogen saturation in
muscle & liver
• Down-regulation of
insulin receptor
• Adipocytes remain
receptive to insulin
• Increased adiposity
Tissue-Specific Insulin
Resistance
Liver
Blood
Glucose
Glycogen
Tissue-Specific Insulin
Resistance
Liver
Glycogen
Saturated
Glycogen
Active/Growing
Muscle
Blood
Glucose
Tissue-Specific Insulin
Resistance
Liver
Blood
Glucose
Glycogen
Saturated
Glycogen
Saturated
Triglycerides 1) ↑ Blood Sugar
2) ↑ Serum Triglycerides
3) ↑ Insulin
4) Insulin resistant muscle
Tissue-Specific Insulin
Resistance
Liver
Blood
Glucose
Glycogen
Saturated
Glycogen
Saturated
Triglycerides
1) ↑ Blood Sugar
2) ↑ Serum Triglycerides
3) ↑ Insulin
4) Insulin resistant muscle
DIAGNOSIS
• Fatty Liver
• Sarcopenia
• Metabolic syndrome
• Pre-diabetes
• Etc… (chronic disease)
Tissue-Specific Insulin
Resistance1) ↑ Blood Sugar
2) ↑ Serum Triglycerides
3) ↑ Insulin
4) Insulin resistant muscle
DIAGNOSIS
• Fatty Liver
• Sarcopenia
• Metabolic syndrome
• Pre-diabetes
• Etc… (chronic disease)
What if a Pig Ate What the
Average American Eats?
http://time.com/8515/hungry-planet-what-the-world-eats//
EXPERIMENT
Using swine as a model for humans, the
objectives of this project were to determine if
replacing the sugar in a modern, average
American diet with cooked ground beef would
alter body composition and risk factors for
obesity-related metabolic disorders
What are Americans Eating?
NHANES: What we Eat in America
• Ages 2 and older
• Represents the average daily intake levels
for all nutrients reported to the NHANES
NHANES Diet for Swine (Hintze et al., 2012)
59%19%
19%
3%
g/kg
Carbohydrate Protein Fat Fiber
Carb Composition
52.8% ground corn
43.1% table sugar
1.7% whey powder
0.8% mineral premix
1.6% vitamin premix
“Protein” Composition
23.5% ground corn
76.4% whey powder
0.14% butter
“Fat” Composition
11.8% ground corn
7.8% whey powder
18.6% soybean oil
13.7% butter
16.6% olive oil
16.6% lard
14.7% beef tallow
Average American Diet vs. a
Conventional Swine Diet• More energy dense because of its much
higher fat content
• Lower in total carbohydrates yet higher in
high glycemic carbohydrate (sucrose)
• About equal in crude protein
• Higher in sodium and many B vitamins,
which are commonly fortified in human
foods
Average American Diet vs.
Conventional Swine Diet• Much lower in calcium, phosphorus,
magnesium, copper, iron, and zinc
• These nutritional shortfalls are obvious to
swine nutritionists because of extensive
production research which is absent in
human nutrition
Sugar vs. Beef Study
• The objectives of the project were to
determine if replacing sugar with beef in
an average American diet would alter …
– body composition
– risk factors for obesity-related metabolic
disorders
• Using Berkshire gilts as a model for
humans
Pig Feeding Protocol
• Ground beef replaced sugar kcal for kcal
in the treatment diet
• To standardize intake, pigs were pair-fed
across SUGAR (the control diet) and
GROUND BEEF to the lowest
consumption pattern
– Fed approximately 3.8% of body weight
Weekly Body Weight Disparity
15
25
35
45
55
65
75
85
-1 6 13 20 27 34 41 48 55 62 69 76 83 93
Bo
dy w
eig
ht,
kg
Day
SUG GB
**
**
**
**
Treatment: P < 0.0001
Treatment*Day: P < 0.0001
Longissimus muscle area (cm2)
16.13 15.87 15.8714.32
18.19
20.32
24.00
33.10
0
5
10
15
20
25
30
35
40
d42 d56 d70 d93
Lo
ng
issi
mu
s m
usc
le a
rea
, cm
2
SUG GB
Subcutaneous Fat Depth (cm)
1.75
2.13
2.32
3.05
1.521.67
1.932.03
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
d42 d56 d70 d93
Su
bcu
tan
eo
us f
at
de
pth
, c
m
SUG GB
Treatment: P < 0.0001
Treatment*Day: P = 0.40
Percentage Fat Free Carcass Lean
39.6
36.134.7
34.0
41.740.5 40.2
51.6
30
35
40
45
50
55
d42 d56 d70 d93
Fa
t-fr
ee
ca
rca
ss l
ea
n, %
SUG GB
Transverse Cross-Sectional
Sugar Ground Beef
Littermate
Pair 11 & 12
Littermate
Pair 3 & 4
Sugar Ground Beef
Sugar Ground Beef
FEMUR
GB CON
GB CON
HUMERUS
GB CON
GB CON
CONCLUSIONS
• GB > Muscle Mass & % Lean Body Mass;
Circulating CRP; Hct & Hb levels
• GB < SubQ Fat Depth; Thinning of hair &
Porcine Acne; Total, HDL, & LDL cholesterol;
i.m. Triglycerides; Femur mineral density
• GB = Serum Triglyceride; Liver & Heart size
Dietary Guidelines?
←1980→
Any Questions?
Does replacing sugar (snacks)
with beef (snacks) during
gestation prevent postnatal
stunting and predisposition for
obesity-related metabolic
disorders in a swine biomedical
model?
DIAAS Scores for Pork & Beef
Pork
• Well-done pork loin
• Med-well pork loin
• Rare pork loin
• Fresh pork belly
• Smoked (uncooked) bacon
• Smoked (baked) bacon
• Uncured (baked) pork leg
• Cured ham (RTE)
• “Natural”-cured ham (RTE)
Beef
• Well-done ribeye
• Med-well ribeye
• Rare ribeye
• Raw ground beef
• Cooked ground beef
• Bologna (beef, pork)
• Salami (beef, pork)
• (hopefully) Jerky