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"Natural" Hot Dogs
If there is no such thing as a healthy hot dog, how do you limit the damage at a summer cookout?
Linda Boardman, president of Applegate Farms, has proposed new labels to the U.S.D.A. to no avail, according to an article in the July 1st New York Times.
Don’t count on the label to help much. Those pricey “natural” and “organic” hot dogs often contain just as much or more of the cancer-linked preservatives nitrate and nitrite as that old-fashioned Oscar Mayer wiener.
And almost no one knows it because of arcane federal rules that make the labels on natural and organic hot dogs, luncheon meats and bacon virtually impossible to decipher when it comes to preservatives. That includes products made from beef, pork, turkey and chicken.
“If you actually surveyed consumers going out of their way to buy no-nitrate products, they’d be very surprised to learn that there’s plenty of nitrates in there,” said Bruce Aidells, a chef and cookbook author. “It’s very misleading.”
In a role reversal, food manufacturers are now pushing the federal government for more truthful labeling that would allow them to tell consumers clearly that some products contain nitrate and nitrite, just from natural rather than synthetic sources. The current rules bizarrely require products that derive the preservatives from natural sources to prominently place the words “Uncured” and “No nitrates or nitrites added” on the label even though they are cured and do contain the chemicals.
“Nitrite is nitrite and consumers should be aware of what they’re eating,” said Marji McCullough, director of nutritional epidemiology for the American Cancer Society, which recommends that people reduce consumption of processed meats because of studies that link them to colon cancer.
Companies that label their products natural or organic must use natural sources of the preservatives. They usually employ celery powder or celery juice, which are high in nitrate. A bacterial culture is used to convert that to nitrite. The resulting chemicals are virtually identical to their synthetic cousins. When the products are packaged, both conventional and natural products contain residual amounts.
A study published earlier this year in The Journal of Food Protection found that natural hot dogs had anywhere from one-half to 10 times the amount of nitrite that conventional hot dogs contained.
The current U.S.D.A. labeling rules require natural products to indicate there may be naturally occurring nitrate or nitrite. When combined with the more prominently displayed “No nitrates or nitrites added” banner, many consumers are left scratching their heads.
“The most consistent feedback we get is, ‘I don’t understand what that means,’ ” said Linda Boardman, president of Applegate Farms, the leading brand of natural and organic processed meats. “It’s confusing and it’s not adding anything to the consumer decision-making process.”
Applegate and other natural companies have proposed alternate wording to the U.S.D.A. in the past without success. They say they are confident their products offer enough other benefits — all natural ingredients, meeting the standards for the humane treatment of animals, for example — that it is best to be upfront with consumers about the preservatives. Ms. Boardman said tests showed the amount of nitrite and nitrate in Applegate products was similar to conventional brands.
The U.S.D.A. limits the amount of nitrate and nitrite that goes into processed meats, and today they contain far less than they did 40 years ago.
But since the health concerns first emerged, scientists have gained more understanding of the role of nitrate and nitrite in human health and have discovered the preservatives also have benefits, for example, in the healthy functioning of the cardiovascular and immune systems.
Some in the meat industry have seized on these discoveries to dismiss as outdated the link between nitrite in processed meat and cancer. They insist processed meats are safe.
But many scientists say the evidence of health risks remains persuasive. While the occasional hot dog or piece of bacon is probably O.K., they point out that high levels of salt and saturated fat in processed meats also contribute to health problems.
“What’s very clear is that consuming processed meats is related to higher risk of diabetes, heart attacks and colon cancer,” said Dr. Walter C. Willet, chairman of the nutrition department of the Harvard School of Public Health. “If you tweak the cured meat a little bit like some of these new products, that’s no guarantee that’s going to make it any better.”
And that weekend weenie roast? George L. Siemon , the chief executive of Organic Prairie, an organic meat processor, said that when he tried selling meats with no nitrates from any source, they didn’t taste the same and no one wanted them.
“We tried the non-anything,” he said. “It just didn’t work for the customer.”
For informational purposes only - not intended as medical advice, diagnosis or treatment, nor an endorsement by the American Nutrition Association®. Use permitted for non-profit and non-commercial uses or by healthcare professionals in their practice, with attribution to www.AmericanNutritionAssociation.org. Other use only with written ANA℠ permission. Views expressed are those of the author and not necessarily those of the ANA℠. Works by a listed author subject to copyrights as marked. © 2010 ANA℠