Why do we feed animals antibiotics?

Dr. Hurnik: “Antibiotics, or more specifically antimicrobial drugs, are prescription medications used to treat bacterial diseases in animals and people. If animals have a bacterial infection one of the ways to treat them is to mix it with their food to ensure it is consumed with minimal handling or stress. A licensed veterinarian may prescribe antimicrobial medications if needed for the health and welfare of the animals under their care.”

 How do we ensure that there is no antibiotic residue in our food?

Dr. Hurnik: “Drugs that are approved for use in food animals have been assessed by Health Canada for safety to the food consuming public. Part of that approval is a determination of how much time needs to pass for the drugs to be sufficiently eliminated from the animal so that the resulting food products are suitable for human consumption.”

 What are withdrawal periods?

Dr. Hurnik: “The amount of time that needs to pass from when a drug is given to an animal until it has adequately eliminated that drug and is fit for human consumption is called the withdrawal time.”

 How are withdrawal periods determined? What testing goes into ensuring safe food?

 Dr. Hurnik: “The withdrawal times are approved by Health Canada to ensure any residues of drugs in food products are below levels deemed to be safe for the consuming public.  Health Canada sets these maximum residue limits (MRLs) for drugs that are approved for use in food producing animals. At federally inspected meat processing establishments, the Canadian Food Inspection Agency has a testing program to ensure there are no residues above the MRLs, if such residue is found during meat inspection, the meat is not approved for human consumption.”

What are the ways that the food system ensures withdrawal periods are enforced?

Dr. Hurnick: “Livestock producers are aware of withdrawal times because they are clearly written on the drug labels and on prescriptions provided by their veterinarian. Quality assurance programs provide training on the administration of medications to farm animals and they contain procedures that producers follow to make sure withdrawals times are respected when marketing their animals.”

Regulations in place, such as withdrawal periods from the time an animal is given an antibiotic until it is considered safe for consumption, help to enusre the safety of the food supply.

The post Canadian Rules for Antibiotic Use in Animals appeared first on Best Food Facts.

These are health claims placed on the food label, but are they backed up by science? Should we pay attention to these claims to help our health? Or are they just a marketing ploy from food companies trying to get you to buy their products? We sought out Dr. Marie-Ève Labonté, Assistant Professor at Laval University, to answer these questions and more about labels on food products in Canada.

What exactly are health claims? Are there different types of health claims used on food labels in Canada?

Labonté: “Health claims are defined by Health Canada as ‘any representation in labeling or advertising that states, suggests, or implies that a relationship exists between consumption of a food or an ingredient in the food and a person’s health’. In other words, they are statements about the positive effects that a certain food or food component might have on a person’s health status.

“In Canada, there are two categories of health claims: Disease risk reduction claims and Function claims. All health claims that fit in these two categories are regulated, meaning that they have to first be approved by Health Canada before they can be placed on a food label

“Disease risk reduction claims link a food or a component of the food to reducing the risk of getting a certain diet-related disease and condition (example, ‘A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of heart disease.’). Disease risk reduction claims also include therapeutic claims, which are about the treatment or improvement of certain diseases or health-related conditions (example, ‘Soy protein helps lower cholesterol.’).

“Function claims, on the other hand, state the effect a food component has on the normal functions of the body (example, ‘Consuming 3.5 grams of fibre from psyllium seed […] promotes regularity.’). A type of these claims are nutrient function claims, which explain the roles that energy or nutrients play in maintaining good health or for normal growth and development (example, ‘Protein helps build and repair body tissues’).

“Other than these regulated health claims, food packages in Canada can also carry general health claims, which are not specifically developed by the government. These are often symbols or logos that are displayed on the front of the package (for example, a healthy check mark). These types of health claims are developed by organizations or corporations (such as food companies) and are not regulated.”

In the United States, the Food and Drug Administration regulates health claims on food labels.

Who is approving the use of these claims? Are health claims backed up by science and can I trust that the information is up to date?

Labonté: “Regulated health claims used on food labeling and advertising have to be backed up by science and approved by Health Canada before they can be used. This is done to make sure that they are truthful and not misleading. For example, before any disease risk reduction claim or therapeutic claim is accepted, all available scientific data is reviewed, and an assessment is posted on the Canadian government website. This web page lists all disease risk reduction claims and therapeutic claims that have been reviewed and either accepted or not accepted for use in the country up to now. It is expected that Health Canada will eventually review up-to-date science to see if accepted health claims are still backed by science and if claims that were previously not accepted can now be accepted.

“Unregulated general health claims (like the healthy check mark) are not necessarily approved by the government. These claims are required to be truthful and not misleading but, we can only tell if these types of claims are backed up by science if we read through documents created by the developers of these claims.”

Should I be paying attention to these claims to help with nutrition or health concerns I might have?

Labonté: “Interestingly, a recent study that I was a part of as a former postdoctoral fellow at the University of Toronto, showed that in general foods and beverages with health claims on their labels have an overall healthier profile, compared to those without claims. But, the study also showed that many food products of lower nutritional quality (for example, various snacks) were found among products with health claims. This might lead consumers to think that certain products with claims are more nutritious than they actually are. The overall nutritional quality of a food product is not always considered when determining if a food is allowed to carry a claim or not.  So, for example, ready-to-eat breakfast cereals made of oats could potentially carry a claim about oat products and blood cholesterol lowering, while also being high in sugar. Because health claims highlight a few specific ingredients, like oats, and not others, like sugar, it is still important to look at the Nutrition Facts table and the ingredient list to get a better sense of the overall nutritional quality of the food you’re eating.

“Another important thing to keep in mind about health claims (both regulated and unregulated) is that they are optional statements. Food companies are relatively free to decide whether they wish to include health claims on their food products. So, a food product without a claim is not necessarily of lower nutritional quality than a similar food product with a claim. It might just be that the food company has decided not to include health claims on its products.”

What about products that aren’t made in Canada – are the claims made on these products checked out by anyone here in Canada before they are sold here?

Labonté: “All prepackaged products imported into Canada which are then sold to Canadian consumers have to meet certain requirements. Only claims that have been approved for use in Canada can be shown on imported products. For example, the United States allows a claim stating that diets low in total fat may reduce the risk of some types of cancers, while Canada does not. If a food product from the United States with this claim on the label is imported into Canada, a new product label without the claim has to be created before the product is sold to Canadian consumers.”

What are food manufacturers allowed to claim – are there any regulations about what they are legally allowed to put on packaging?

Labonté: “Along with regulating health claims, Health Canada also has a certain list of requirements that a food must meet to be able to carry a certain health claim. For example, to use a nutrient function claim for a vitamin or mineral in a food product, the food must have at least 5% of the Daily Value of that vitamin or mineral. Another example is that some specific food products such as jams or jam-type spreads, marmalades, preserves and jellies are not allowed to carry the disease risk reduction claim “A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of heart disease”.”

Health claims on food labels are regulated by the federal government. The claims must be verified by scientific data. The statements are optional, so food may have health benefits even if it doesn’t carry a specific label. Label claims are a good starting point to learn about the nutrition of food.

The post Health Claims on Labels: Can They Be Trusted? appeared first on Best Food Facts.

We reached out to Dr. Kate Parizeau, associate professor and food waste expert at the University of Guelph, and Dr. Michelle Coyne, former research fellow with the Food Systems Lab at the University of Toronto and advocate for food waste reduction, to tell us about the economic impacts of food loss and waste and the impact on our environment.

How much food loss and waste is there in Canada? Around the globe?

Parizeau: “Reports from the Commission for Environmental Cooperation demonstrate that Canadians generate 85 kg of food waste per person annually, and that this amount is increasing over time. Globally, the Food and Agriculture Organization estimates that we waste about one-third of all food produced each year, amounting to 1.3 billion tons.”

Coyne: “In 2014, Value Chain Management International (an organization associated with the University of Guelph) estimated that Canadian food waste was valued at $31 billion per year. Globally, about one-third or 1.3 billion tonnes of food is wasted every year. Consumer waste takes a slightly higher share of the food at 47% of total food waste in Canada. The remaining 53% is wasted across the value chain from farm to consumer. However, any plan to reduce food waste requires a coordinated effort from producers, distributors and consumers. Ongoing research from around the world is helping give us a better picture of where, why, and how much food is being wasted.”

Is reducing food waste good for the environment?

Parizeau: “Yes, reducing food waste is definitely good for the environment. Rotting food can produce methane, a greenhouse gas that is 32 times more potent than carbon dioxide. When we waste food, we also waste the resources that went into producing and transporting that food (e.g. land, water, fertilizers, pesticides, and fuel).”

Coyne: “Absolutely. When thinking of food waste, it is important to think about the entire food chain. For all the food that is wasted from farm to fork, the non-renewable resources necessary for its production and distribution are also wasted. By reducing the food we waste, we can also have an impact on reducing our carbon footprint. In 2013, the Food and Agriculture Organization of the United Nations released a report that found food waste to be the third largest emitter of greenhouse gases on the planet, second only to the United States and China.”

Doesn’t food waste just break down in the landfill anyway?

Parizeau: “It takes a very long time for food to break down in a landfill, and this type of food breakdown creates methane because landfills are low-oxygen environments. When we trap food waste in a sanitary landfill, we also lose access to all of the nutrients that could be recovered from that organic matter. Composting is a good way to recover nutrients, but there are also environmental impacts associated with this type of treatment, especially when municipalities use big trucks to collect organics. It is worth the effort to compost, but we should aim to only compost inedible organics (e.g. pits, peels, leaves), and try to eat all of the edible food that comes through our kitchens.”

Coyne: “Wouldn’t that be nice! While food is biodegradable, landfills don’t allow for natural breakdown processes to occur. The breakdown of food requires airflow and landfills are stacked and compacted in such a way that air can’t get through the layers. If you’ve ever been to a landfill or looked at a photograph, you’ll see how high they can be. Underneath all the top layers are compacted layers of all matter of waste. Once products are compacted into a landfill, they become indistinguishable from each other. There has been a strong move towards organic separation of waste, with green bin programs, for example, diverting organic waste away from landfill. This has become of primary interest to a number of city councils across Canada, as well as the National Zero Waste Council.”

And how much money could I save if I were to reduce the amount of food I throw out?

Parizeau: “An average consumer could save up to $1,100 per year by reducing the food that is wasted at home.”

Coyne: “On average, Canadian consumers waste about 25% of the food they purchase. Researchers have made the analogy that this is like buying four bags of groceries and throwing one away as soon as you walk out of the store. Therefore, reducing food waste at home could have impressive food budget savings. It will also save time and effort in cleaning out forgotten leftovers and food from the back of our fridges.”

About one-third of all food goes to waste each year. Reducing food waste benefits the environment by reducing methane and greenhouse gas emission and saving energy and non-renewable resources. Reducing food waste also helps consumers save about $1,100 per year.

The post How Does Food Waste Impact The Environment? appeared first on Best Food Facts.

Tell us one interesting fact about yourself.

Unlike many food researchers, despite my best efforts, I am a terrible gardener.

What do you like to do in your free time?

Read. Write. Cook. Enjoy time with my friends and family.

What are you currently working on?

Considerations regarding links between neoliberal individualization and a focus on consumer responsibility for food waste and how this link limits the solutions being suggested.

What are you passionate about related to your area of expertise?

Fundamentally, wasting food is shameful, yet so much of our food is winding up in landfills or compost piles. In all my years researching in the area, I have never met anyone who was ok with food waste, but very few who could honestly claim that they didn’t waste food.

The post Meet the Expert: Michelle Coyne appeared first on Best Food Facts.

“As a registered dietitian and former supermarket dietitian, I’ve received many questions about the different dates on food packages. Most people think the various dates refer to when a food will “go bad” or is “spoiled,” but sometimes the dates are simply an indication of quality and not food safety. Clear definitions and guidelines can help people make more informed choices about when to discard food. If you’re not sure if a product should be discarded or not, it’s always a good option to contact the manufacturer with questions about a specific product,” she explained.

Key Terms and Phrases to Know

Open Date uses a calendar date on a food product. The Open Date is not a safety date, instead, this label tells how long to display the product for sale at the store.

Best if Used By (or Before) date is recommended for best flavor or quality. This is not a date to purchase by, nor is it an indication that the product is unsafe after this date.

Use By date is the date recommended to use the product by in order to have the best quality. This date has been determined by the manufacturer of the product. Even after the Use By date, a food should remain safe and wholesome if it has been properly stored and handled. The Use By date is required on infant formula because, over time, formula can separate and clog the bottle’s nipple. Do not use infant formulas or similar medicinal food products such as oral nutritional supplements or meal replacements after its Use By date.

Closed or coded dates are packing numbers for use by the manufacturer.

Packaged on, Manufactured on or Prepared on. Packaging dates are closely related to best before dates and are intended to give consumers an idea of how long a product will maintain it’s quality. These dates are used on food products with a shelf life of 90 days or less.

Sell by or Freeze by dates are other voluntary markings used in Canada specifically, and can help the consumer make decisions about purchasing and storing food.

Canned foods are safe indefinitely except when they are exposed to freezing temperature or temperatures above 90° (32.2°C). A general rule is if the cans are not rusted, dented or swollen, they are safe for consumption; however, the following canned items are best used by the dates outlined below.

• Canned tomatoes –  use within 12-18 months of purchase
• Canned fruit –  use within 12-18 months of purchase
• Canned vegetables – use within 2-5 years of purchase
• Canned meat and fish – use within 2-5 years of purchase

Eggs

Purchase eggs before the Sell By or Expiration (EXP) date on the carton and use within 3-4 weeks of purchase. Refrigerate them in the original carton and store in the coldest part of the refrigerator, not in the door.

Robyn Barefoot, a registered dietitian and expert in reducing food waste, shared these guidelines for meat, fish and poultry:

Meats

Fresh meats such as beef, pork and lamb should be used within 2-4 days and kept refrigerated at 4 °C (40 °F). If it is brought home and placed directly in the freezer, it should be frozen at – 18 °C (0 °F) for up to 8-12 months. Ground meat and fresh seafood are an exception – due to their smaller surface area and increased exposure to oxygen, ground meats and fish such as scallops and shrimp should be kept in the fridge only 1-2 days before consumption and can last in the freezer for 2-3 months.

Fish

Lean and fatty fish (cod, flounder, salmon) should be used within 3-4 days when refrigerated. If freezing fish, lean white fish can be frozen up to 6 months but fatty fish such as salmon and trout only 2 months.

 Poultry

Use poultry within 2-3 days of purchase or freeze for 2-3 months.

“Ever unsure if a food is safe to eat? We know food waste should be kept to minimal, but do not risk your own health and safety. Contact the manufacturer for questions and concerns, and when in doubt, throw it out!” Barefoot advises.

For more information:

•  Food Safety on the Label
• Download a free app from the Academy of Nutrition and Dietetics: Is My Food Safe? that features a detailed “Time to Toss?” food storage guide.

Melissa Joy Dobbins MS, RDN, CDE, of Sound Bites, talks about the importance of understanding food labels.

_{“Moldy Bagels” by JyntoJyntomizo is licensed under CC BY 2.0.}

Originally published Nov. 19, 2013.

The post Food Expiration Dates – What Do They Mean? appeared first on Best Food Facts.

What are you currently working on?

Ensuring food safety for the Canadian food system through fish species identification.

What are you passionate about related to your area of expertise?

Development of diagnostic tools for species identification and application of tools for conservation.

The post Meet the Expert: Dr. Robert Hanner appeared first on Best Food Facts.

Tell us one interesting fact about yourself.

I am passionate about health and well-being of all, and promote nutrition and healthy lifestyle at national and international levels.

What do you like to do in your free time?

Hike and walk, yoga, cook, listen to music

What are you currently working on?

The importance of maternal nutrition during pregnancy and offspring health

What are you passionate about related to your area of expertise?

Omega-3 fatty acids

The post Meet the Expert: Sukinder Cheema appeared first on Best Food Facts.

Tell us one interesting fact about yourself.

In the past two years, I have lived in five different cities and moved five different times!

What do you like to do in your free time?

Cook! I also enjoy barre, yoga and bootcamp.

What are you currently working on?

Currently, I am working in the field of nutrition marketing, which touches on social media and digital communications. I’ve also dipped my feet into menu development and support for healthcare solutions.

What are you passionate about related to your area of expertise?

I am most passionate about being a trusted resource for evidenced based nutrition information provided to social outlets.

The post Meet the Expert: Robyn Barefoot appeared first on Best Food Facts.

Tell us one interesting fact about yourself.

I like to apply my knowledge to areas that do not necessarily appear, on the surface, to fit. For example, we were recently approached to help preserve the skeleton of two whales, a blue whale and a north Atlantic right whale, through composting. So, we have engaged in a project to do that.

What do you like to do in your free time?

I have a number of hobbies, including playing soccer, learning piano and reading.

What are you currently working on?

Agricultural systems management projects related to soil health, crop production, and fate and transport of organic contaminants in soils.

What are you passionate about related to your area of expertise?

My passions relate to understanding how environmental systems and managed landscapes are impacted by human interventions and how we can minimize those impacts.

The post Meet the Expert: Gordon W. Price appeared first on Best Food Facts.

Tell us one interesting fact about yourself.

I’ve participated in three half-marathons up to now. Back in 2011, I thought I could never do one.

What do you like to do in your free time?

Spending time outdoors — jogging, hiking, alpine skiing in the winter.

What are you currently working on?

These days, I’m developing my research program on nutrient profiling for the new few years to be submitted for a salary award early this fall.

What are you passionate about related to your area of expertise?

Finding ways that will make nutritious food choices easier for consumers.

The post Meet the Expert: Marie-Eve Labonte appeared first on Best Food Facts.