Research team compared fields and fruits in heart of nation’s strawberry patch

PULLMAN, Wash.—Side-by-side comparisons of organic and conventional strawberry farms and their fruit found the organic farms produced more flavorful and nutritious berries while leaving the soil healthier and more genetically diverse.

“Our findings have global implications and advance what we know about the sustainability benefits of organic farming systems,” said John Reganold, Washington State University Regents professor of soil science and lead author of a paper published today in the peer-reviewed online journal, PLoS ONE. “We also show you can have high quality, healthy produce without resorting to an arsenal of pesticides.”

The study is among the most comprehensive of its kind, analyzing 31 chemical and biological soil properties, soil DNA, and the taste, nutrition and quality of three strawberry varieties on more than two dozen commercial fields—13 conventional and 13 organic.

“There is no paper in the literature that comprehensively and quantitatively compares so many indices of both food and soil quality at multiple sampling times on so many commercial farms,” said Reganold. Previous Reganold studies of “sustainability indicators” on farms in the Pacific Northwest, California, British Columbia, Australia, and New Zealand have appeared in the journals Science, Nature, and Proceedings of the National Academy of Sciences.

All the farms in the current study were in California, home to 90 percent of the nation’s strawberries and the center of an ongoing debate about the use of soil fumigants. Conventional farms in the study used the ozone-depleting methyl bromide, which is slated to be replaced by the highly toxic methyl iodide over the protests of health advocates and more than 50 Nobel laureates and members of the National Academy of Sciences. In July, California Sen. Dianne Feinstein asked the EPA to reconsider its approval of methyl iodide.

Reganold’s study team included Preston Andrews, a WSU associate professor of horticulture, and seven other experts, mostly from WSU, to form a multidisciplinary team spanning agroecology, soil science, microbial ecology, genetics, pomology, food science, sensory science, and statistics. On almost every major indicator, they found the organic fields and fruit were equal to or better than their conventional counterparts.

Among their findings:

• The organic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds.
• The organic strawberries had longer shelf life.
• The organic strawberries had more dry matter, or, “more strawberry in the strawberry.”
• Anonymous testers, working at times under red light so the fruit color would not bias them, found one variety of organic strawberries was sweeter, had better flavor, and once a white light was turned on, appearance. The testers judged the other two varieties to be similar.

The researchers also found the organic soils excelled in a variety of key chemical and biological properties, including carbon sequestration, nitrogen, microbial biomass, enzyme activities, and micronutrients.

DNA analysis found the organically managed soils had dramatically more total and unique genes and greater genetic diversity, important measures of the soil’s resilience to stress and ability to carry out essential processes.

Reference: Washington State University, Study finds commercial organic farms have better fruit and soil, lower environmental impact, 1-Sep-2010.

Photo: John Reganold

Health conscious consumers who hesitate at the price of fresh blueberries and blackberries, fruits renowned for high levels of healthful antioxidants, now have an economical alternative, scientists reported here today at the 240th National Meeting of the American Chemical Society (ACS). It is black rice, one variety of which got the moniker “Forbidden Rice” in ancient China because nobles commandeered every grain for themselves and forbade the common people from eating it.

“Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants,” said Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La., who reported on the research. “If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health promoting antioxidants.”

Like fruits, “black rice” is rich in anthocyanin antioxidants, substances that show promise for fighting heart disease, cancer, and other diseases. Food manufacturers could potentially use black rice bran or the bran extracts to boost the health value of breakfast cereals, beverages, cakes, cookies, and other foods, Xu and colleagues suggested.

Brown rice is the most widely produced rice variety worldwide. Rice millers remove only the outer husks, or “chaff,” from each rice grain to produce brown rice. If they process the rice further, removing the underlying nutrient rich “bran,” it becomes white rice. Xu noted that many consumers have heard that brown rice is more nutritious than white rice. The reason is that the bran of brown rice contains higher levels of gamma-tocotrienol, one of the vitamin E compounds, and gamma-oryzanol antioxidants, which are lipid-soluble antioxidants. Numerous studies showed that these antioxidants can reduce blood levels of low-density lipoprotein cholesterol (LDL) — so called “bad” cholesterol — and may help fight heart disease. Xu and colleagues analyzed samples of black rice bran from rice grown in the southern United States. In addition, the lipid soluble antioxidants they found in black rice bran possess higher level of anthocyanins antioxidants, which are water-soluble antioxidants. Thus, black rice bran may be even healthier than brown rice bran, suggested Dr. Xu.

The scientists also showed that pigments in black rice bran extracts can produce a variety of different colors, ranging from pink to black, and may provide a healthier alternative to artificial food colorants that manufacturers now add to some foods and beverages. Several studies have linked some artificial colorants to cancer, behavioral problems in children, and other health problems.

Black rice is used mainly in Asia for food decoration, noodles, sushi, and pudding. Dr. Xu said that farmers are interested in growing black rice in Louisiana and that he would like to see people in the country embrace its use.

Reference:

American Chemical Society, Black rice rivals pricey blueberries as source of healthful antioxidants, Boston, August 26, 2010.

Photo: Anna Frodesiak

Vitamin D is effective in reducing frequency of many diseases and cost of medical care, stresses UC Riverside’s Anthony Norman

RIVERSIDE, Calif. – Anthony Norman, a leading international expert in vitamin D, proposes worldwide policy changes regarding people’s vitamin D daily intake amount in order to maximize the vitamin’s contribution to reducing the frequency of many diseases, including childhood rickets, adult osteomalacia, cancer, autoimmune type-1 diabetes, hypertension, cardiovascular disease, obesity and muscle weakness.

“A reduction in the frequency of these diseases would increase the quality and longevity of life and significantly reduce the cost of medical care worldwide,” said Norman, a distinguished professor emeritus of biochemistry and biomedical sciences at the University of California, Riverside. “It is high time that worldwide vitamin D nutritional policy, now at a crossroads, reflects current scientific knowledge about the vitamin’s many benefits and develops a sound vision for the future.”

Currently, the recommended daily intake of vitamin D in the United States is 200 international units (IU) for people up to 50 years old; 400 IU for people 51 to 70 years old; and 600 IU for people over 70 years old. Today there is a wide consensus among scientists that the relative daily intake of vitamin D should be increased to 2,000 to 4,000 IU for most adults.

“Worldwide public health is best served by a recommendation of higher daily intakes of vitamin D,” Norman said. “Currently, more than half the world’s population gets insufficient amounts of this vitamin. At present about half of elderly North Americans and Western Europeans and probably also of the rest of the world are not receiving enough vitamin D to maintain healthy bone.”

Reporting in a review paper in the July 28, 2010, issue of Experimental Biology and Medicine, Norman and Roger Bouillon of the Laboratory of Experimental Medicine and Endocrinology at the Katholieke Universiteit Leuven, Belgium, warn that if the current nutritional guidelines for vitamin D remain unchanged, rickets and osteomalacia, which could be easily prevented, will continue to occur.

They add that if the present guidelines for vitamin D intake are strictly implemented and applied worldwide to pregnant or lactating women, newborns and children, the occurrence of rickets in infants could be effectively eradicated.

Norman, the first author of the review paper, and Bouillon note that if the daily dietary intake of vitamin D is increased by 600-1000 IU in all adults above their present supply, it would bring beneficial effects on bone health in the elderly and on all major human diseases (e.g., cancer, cardiovascular, metabolic and immune diseases).

The researchers add, however, that if the vitamin D dietary intake were increased to 2000 IU per day and even more for subgroups of the world population with the poorest vitamin D status, it could favorably impact multiple sclerosis, type-1 diabetes, tuberculosis, metabolic syndrome, cardiovascular risk factors and most cancers.

About vitamin D:

Also known as the “sunshine vitamin,” vitamin D was discovered 90 years ago as a dietary agent that prevented the bone disease rickets.

Exposure to the sun is the body’s natural way of producing the vitamin. Skin exposed to solar UVB radiation can produce significant quantities of vitamin D. But this vitamin D synthesis is reliably available year-round only at latitudes between 40 degrees north and 40 degrees south. A combination of sunshine, food, supplements, and possibly even limited tanning exposure can raise the daily intake of the vitamin to 2000 IU.

Vitamin D is itself biologically inert. Its biological effects result only after it is metabolized first in the liver and then in the kidney – a process that converts the vitamin into a steroid hormone.

The best sources of unfortified foods naturally containing vitamin D are animal products and fatty fish and liver extracts like salmon or sardines and cod liver oil. Vitamin D-fortified food sources in the United States (the fortification levels aim at about 400 IU per day) include milk and milk products, orange juice, breakfast cereals and bars, grain products, pastas, infant formulas and margarines.

Vitamin D excess can cause health problems such as hypercalcemia, vomiting, thirst and tissue damage. The precise upper limit for daily vitamin D intake is not well defined.

Refererence:

University of California – Riverside, Biochemist proposes worldwide policy change to step up daily vitamin D intake, August 9, 2010

Photo: Katherine Densmore

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Related articles:

• Millions of US Children are low in Vitamin D
• Got Zinc? New Zinc Research suggests novel therapeutic targets
• New associations between diabetes, environmental factors found by novel Stanford analytic technique

New National Study Finds Decrease in Pediatric Injuries Associated with Household Cleaners Children younger than 6 years still at high risk of poisoning

Every year in the United States, there are more than 1.2 million poison exposures among children younger than 6 years. In recent decades, household cleaning products have consistently been one of the leading sources of pediatric poisoning. A new study conducted by the Center for Injury Research and Policy of The Research Institute at Nationwide Children’s Hospital found that from 1990-2006, an estimated 267,269 children younger than 6 years were treated in U.S. hospital emergency departments for injuries attributable to household cleaning products. During the 17-year study period, researchers noted a 46 percent decrease in the number of injuries.

Data from the study, being released online August 2 and appearing in the September issue of Pediatrics, show that most of the household cleaner-related injuries were poisonings, with children ages 1-3 years accounting for the majority (72 percent) of the injuries. Bleach was the cleaning product most commonly associated with injury (37.1 percent). While approximately one-third of the injuries occurred through contact with the cleaning product, the more frequent means was ingestion (62.7 percent), and spray bottles were the most common storage container (40.1 percent).

“Interestingly, spray bottles were the only major storage source that increased over the study period,” said study lead author Lara McKenzie, PhD, principal investigator at the Center for Injury Research and Policy at Nationwide Children’s Hospital. “Although rates of household cleaner-related injuries from regular bottles and original containers decreased during the study period, spray bottle injury rates remained constant. This area is worthy of further research.”

The good news is that the number of injuries decreased almost by half during the study period, but the bad news is that there were still nearly 12,000 children younger than 6 years who suffered injuries from household cleaning products in 2006.

“Young children are curious about their surroundings and tend to explore their environment by putting things in their mouths,” said Dr. McKenzie, also a faculty member of The Ohio State University College of Medicine. “This general sense of inquisitiveness, combined with increased mobility, the ubiquitous nature of household cleaning products and the ease of accessibility, place young children at high risk of injury.”

Parents and caregivers must do their part to prevent childhood poisonings. According to Heath Jolliff, DO, associate medical director of the Central Ohio Poison Center at Nationwide Children’s Hospital, parents should store poisonous substances in locked cabinets, out of sight and reach of children.

“It’s important to only purchase cleaners with child-resistant packaging, keep all products in their original containers and properly dispose of leftover or unused products,” Dr. Jolliff, also a faculty member at OSU College of Medicine, said.

Parents should also know what to do if they suspect their child has come in contact with a poison. Dr. Jolliff advises to immediately contact the Poison Center at 1-800-222-1222 (this national number will direct callers to their local Poison Center), unless the child is unconscious, not breathing, or having seizures, in which case parents should call 9-1-1.

This is the first published study using nationally representative data to examine poisonings from household cleaning products among children younger than 6 years for an extended time period. Data for this study were collected from the National Electronic Injury Surveillance System (NEISS), which is operated by the U.S. Consumer Product Safety Commission. The NEISS dataset provides information on consumer product-related and sports and recreation-related injuries treated in hospital emergency departments across the country.

Reference:

Nationwide Children’s Hospital, New National Study Finds Decrease in Pediatric Injuries Associated with Household Cleaners Children younger than 6 years still at high risk of poisoning, Columbus, OH – 8/2/2010.

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Further Articles about Children’s Health:

• Oil Spill: Kids in the Gulf
• Pesticides in kids linked to ADHD- Attention-Deficit/Hyperactivity Disorder, study finds
• Our Planet – Our Children – How are your Children doing?
• EPA releases Guide to help Scientists understand Children Exposure to Pollutants
• Common Plastics Chemicals linked to ADHD Symptoms

NRDC Sues Food and Drug Administration for Failure to Regulate Toxic Chemical

WASHINGTON – - The Natural Resources Defense Council filed a lawsuit against the Food and Drug Administration for its failure to act on a petition to ban the use of bisphenol A (BPA) in food packaging, food containers, and other materials likely to come into contact with food. BPA, a hormone-disrupting chemical linked to serious health problems, poses a particular risk to fetuses, infants and young children. NRDC filed today’s lawsuit in U.S. Court of Appeals for the D.C. Circuit.

In October 2008, NRDC petitioned the FDA to prohibit the use of BPA in food packaging to prevent the toxic chemical from contaminating food. The FDA has failed to take action in response to the petition for more than 18 months, although the agency expressed concern about the effects of early life exposure to BPA on brain development and the prostate gland of fetuses, infants, and children.

BPA is found in wide variety of products, including the lining of liquid infant formula cans, soda or beer cans, fruit or vegetable cans, and pizza boxes as well as consumer products made from polycarbonate plastics, including baby bottles, sippy cups, and reusable water bottles. More than 93 percent of the general population has some BPA in their bodies, primarily from exposure through food contamination and other preventable exposures.

“BPA-free alternatives are already available and on the market. The FDA has no good reason to drag their feet on banning it,” said Dr. Sarah Janssen, a senior scientist in the Environment and Public Health program at NRDC. “It’s upsetting that food is most people’s primary source of exposure to BPA. The FDA should act now to eliminate this unnecessary risk.”

A growing amount of scientific research has linked BPA exposure to altered development of the brain and behavioral changes, a predisposition to prostate and breast cancer, reproductive harm, diabetes, obesity, and cardiovascular disease.

“The FDA has failed to safeguard the food supply and protect the public from harm,” said Aaron Colangelo, an attorney with NRDC. “The FDA’s failure to regulate this chemical in food packaging in unjustified, and so we are forced to ask the court to intervene and order the agency to take action

Literature:

NRDC, Natural Resources Defense Council, Release – Lawsuit Seeks to Ban BPA from Food Packaging, WASHINGTON, June 29, 2010.

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The Natural Resources Defense Council is a national, nonprofit organization of scientists, lawyers and environmental specialists dedicated to protecting public health and the environment. Founded in 1970, NRDC has 1.3 million members and online activists, served from offices in New York, Washington, Chicago, Los Angeles, San Francisco and Beijing.