It’s a Process

Programming note: After a restorative week off, Plated by Bader Rutter will return on May 30.

Both ends of the food supply chain came under additional scrutiny regarding concerns over keeping our food supply safe and nutritious. 

• A study on processed food prompted research retrospection.
• Concerns around H5N1’s spread drew fresh measures of protection.

Processed Elimination

A major study looked at the health effects of processed foods across subjects in the United States and United Kingdom, prompting reflection on how scientists categorize foods and the limits of nutrition research.

• Washington Post health writer Anahad O’Connor covered a Harvard University study — published in The BMJ on May 8 — that linked ultraprocessed foods with early death. O’Connor wrote that the research “adds to a growing body of evidence” but also suggested that the “findings were not definitive … showing only associations not cause and effect.”
• CNN noted that the study was unique for recognizing subgroups of processed foods. Study author Mingyang Song explained that not all processed foods are equal: “Cereals, whole grain breads … are also considered ultraprocessed food, but they contain various beneficial nutrients like fiber, vitamins and minerals.”
• CNN expanded on the topic in a 33-minute podcast with NYU nutrition professor emerita Marion Nestle and National Institute of Health senior investigator Kevin Hall.
• Nutrition Insight quoted Oxford Brookes University nutrition professor Aisling Daly: “Demonizing all UPFs [ultraprocessed foods] can potentially cause almost as much harm as the foods themselves if people fear them and cut them out but then can’t replace them with suitable foods. … overall diet quality is more important than UPFs’ consumption.”
• The New York Times examined the state of research on the topic, overall. The Times paraphrased Kevin Hall’s opinion that observational nutrition studies fall short: “Ultraprocessed foods are unhealthy … ‘But there’s actually not a lot of rigorous science’ on what those mechanisms are.”
• Food & Wine highlighted an American Heart Association study that found living near bars and fast-food restaurants increased the risk of heart failure. While the study did not directly mention “ultraprocessed foods,” the theme was heavily implied. But is it weird that the American Heart Association went to Britain to collect its data?

Our Takeaway: It’s getting harder for families to discern “good food,” as they are constantly bombarded with confusing messaging and a lack of regulation around the healthiness of available foods and beverages.

Bovine Flumaggedon

Since the late-March discovery of the H5N1 influenza A virus in dairy cattle, interest in all things flu has surged as government officials rush to calm fears of the next COVID-esque pandemic. However, the poultry industry — particularly turkey and egg-laying chicken producers — have been dealing with this strain of H5N1 since 2022 (and previously in 2014-15).

• USDA announced significant funding to help dairy producers protect against the potential for viral spread between people and animals. This includes up to $2,000 per affected premises per month for personal protective equipment (PPE), assistance in developing and implementing biosecurity plans, and reimbursing affected producers for veterinarian costs and milk disposal.
• Such actions are not enough for some lawmakers and public health experts, as Agriculture Dive noted some have called for “a more coordinated, whole-of-government response to the outbreak to ensure that the virus” doesn’t spread to humans. Where were these calls in 2022-23, when millions of turkeys and chickens were being depopulated?
• Following the one confirmed case of a worker on an affected dairy farm exhibiting signs of H5N1, the CDC recommended state health officials distribute PPE to dairy farms, poultry farms and slaughterhouses. CDC recognized that cattle could be viral mixing vessels.
• Farm Journal’s Pork reprinted a joint press release from the Swine Health Information Center and American Association of Swine Veterinarians that recommended the pork industry actively participate in influenza surveillance programs, noting that the H5N1 detection in cattle highlights the potential for influenza viruses to infect different species. To date, H5N1 has not been identified in swine.
• PBS NewsHour noted that raw milk sales are up relative to one year ago since H5N1 was found in dairy cattle, counter to CDC and FDA warnings. The agencies called raw milk one of the riskiest foods people can consume. Pasteurization has been shown to destroy the H5N1 virus in milk.
• Wild waterfowl — ducks, geese, swans, etc. — are the primary host of avian influenza viruses, including H5N1. Meatingplace recently pointed out that influenza was “erupting” in wild birds in Michigan and other states (… and have been ongoing since 2022). Similar data and conversations with wildlife scientists led Civil Eats to question placing animal agriculture operations near waterfowl habitats or bird migration routes (which would exclude essentially the entire U.S. from livestock and poultry production).
  

Our Takeaway: Despite significant differences between U.S. poultry and dairy cattle operations, the official response to H5N1 in dairy is outpacing ongoing H5N1 outbreak response in commercial poultry. We just hope the pig farming industry can sit this one out.