Transcript Meat in human evolution and history

ASSICA
Associazione Industriali delle Carni e dei Salumi
www.assica.it
aderente a Confindustria
area comunicazione
comunicazione riservata alle aziende associate
circolare 16/356/MI
Milanofiori, 17 novembre 2016
Il ruolo della carne nell’alimentazione
Forte presenza di medici e nutrizionisti al Simposio scientifico internazionale e
interesse da parte della stampa verso i temi trattati.
Gli interventi dei relatori e i primi ritorni media.
Preg.mo Associato,
il 15 novembre si è tenuto a Roma il Simposio scientifico internazionale dal titolo “Il ruolo della
carne nell’alimentazione umana - Novità dalla ricerca” (come annunciato nelle scorse settimane con circ.
16/334/MI), realizzato con il contributo dell’Associazione Carni Sostenibili - di cui ASSICA fa parte - e
patrocinato da diverse realtà istituzionali.
Il Simposio, con validità ECM (Educazione Continua in Medicina), aveva l’obiettivo di diffondere i dati
scientifici legati al consumo di carne e fare il punto sulle implicazioni nutrizionali, oltre che ambientali ed
economiche, di una dieta equilibrata che comprenda il consumo di proteine animali.
L’incontro, dedicato principalmente alla classe medico-scientifica, era pensato anche per fornire ai media
un aggiornamento sul tema. Molti i professionisti scientifici presenti, così come i giornalisti: le principali
agenzie di stampa hanno rilanciato i contenuti presentati dai relatori, sia nazionali sia internazionali,
generando la pubblicazione di articoli in cui è stata ampiamente rivalutata la presenza della carne in una
dieta equilibrata, per scongiurare l’insorgenza e la diffusione di patologie che, nei Paesi occidentali, erano
praticamente scomparse. In particolare, questo aspetto - trattato da Annunziata Di Palma, Primario del
reparto di Pediatria dell’ospedale Santa Chiara di Trento - ha richiamato l’attenzione di diverse testate che
hanno riportato l’allarme lanciato dalla pediatra con il suo intervento.
Pediatra, con diete vegan riemerge rachitismo bebé.
Sconcerto a Pronto soccorso per ritorno malattie accantonate.
E' il pronto soccorso pediatrico dell'ospedale Santa Chiara di Trento, ma a volte sembra di essere in un
Paese in via di sviluppo o di riportare il calendario indietro al Dopoguerra. "Ogni giorno assistiamo
con sconcerto agli errori delle diete estreme. Siamo in mezzo a due epidemie: i casi di obesità infantile
da una parte e il riemergere di rachitismo nei lattanti". Lo ha detto, al simposio internazionale su "Il
ruolo della carne nell'alimentazione umana", Annunziata Di Palma, primario del reparto di Pediatria
dell'Ospedale Santa Chiara di Trento, che lancia un vero e proprio Sos sugli impatti nella crescita e il
rischio di ritardo neuroevolutivo nei lattanti sottoposti a restrizioni alimentari – fonte ANSA
Anche l’intervento del relatore americano Tom Brenna – Professore di Nutrizione Umana e di Chimica,
presso la Cornell University di New York – che ha messo in luce il ruolo della variabilità genetica nelle
nostre scelte alimentari, ha destato interesse presso la comunità scientifica e quella dell’informazione.
sede di Milanofiori
strada 4 - palazzo Q8
20089 Rozzano (MI)
tel. (02) 892590.1 - fax (02) 57510607
[email protected]
ufficio di Roma
viale Pasteur, 10
00144 Roma
tel. (06) 5915041 - fax (06) 5915044
[email protected]
ufficio di Bruxelles
avenue de la Joyeuse Entrée, 1
B-1040 Bruxelles
tel +32 2 28 61 223 - fax +32 2 230 63 36
[email protected]
1
ASSICA
Associazione Industriali delle Carni e dei Salumi
www.assica.it
aderente a Confindustria
area comunicazione
“Coloro che discendono da onnivori hanno una maggiore probabilità di essere portatori di geni che
richiedono un consumo di carne e pesce per stare in salute e per questo la loro dieta richiede
l’apporto di questi alimenti, ha dichiarato Tom Brenna. In tutte le loro forme, le fonti proteiche
animali offrono un bilancio ottimale di amminoacidi per la crescita e la riparazione, ferro eme
altamente biodisponibile, zinco, vitamina B12, altre vitamine del gruppo B e un appropriato apporto
di grassi. Si tratta di nutrienti estremamente importanti in particolare durante le prime fasi dello
sviluppo umano, per la crescita, lo sviluppo del cervello e la riparazione dei tessuti, oltre che per il
mantenimento della funzione metabolica nell’invecchiamento”.
Vaclav Smil – Professore emerito dell’Università di Manitoba, in Canada, e inserito dal Foreign Policy, nel
2010, tra i cento più importanti intellettuali del mondo – nel suo excursus storico, ha rilevato che mangiare
carne è un tassello importante della nostra evoluzione: continuiamo a farlo in maniera sostenibile.
Di particolare interesse anche la testimonianza di Keith Lierre – ecologista, scrittrice americana autrice del
libro Il mito vegetariano e “vegana pentita” – che ha raccontato in prima persona i rischi di una dieta
“estrema”. I moderni vegetariani, soprattutto i vegani estremi, mostrano un aumento dell’incidenza di
ripercussioni negative per la salute, dal rachitismo alla depressione, a danni cerebrali nei neonati.
Il Simposio è stata anche l’occasione per dibattere sul ruolo dei media nelle scelte alimentari.
Come sottolineato dal Prof. Giorgio Calabrese – Presidente CNSA (Comitato Nazionale Sicurezza
Alimentare) e docente di dietetica e nutrizione umana, oltre che grande divulgatore scientifico – la
popolazione non ha gli strumenti per tradurre l’informazione scientifica correttamente e le conseguenze
sono reazioni incontrollabili e pericolose. Oggi mangiamo quello che leggiamo!
Infine, nella Tavola Rotonda con i rappresentanti delle principali associazioni nutrizionali e di pediatria (ADI,
ANDID, SINUPE e SISA), gli esperti concordavano sull’importanza di una dieta equilibrata e variata, in cui è
opportuno siano rappresentate tutte le classi di alimenti.
La Società di Nutrizione Pediatrica – ha affermato il Prof. Andrea Vania - ritiene che “le carni, bianche,
rosse, trasformate, mantengano la loro validità nell’alimentazione in tutto l’arco dell’età pediatrica.
L’accortezza che è necessario mantenere, in particolare nel bambino e ancor più quando è piccolo (nei primi
mille giorni di vita), starà nell’assicurare la loro varietà, ed un loro consumo contenuto ed adeguato ai
fabbisogni del bambino in crescita, che variano come è ovvio col variare dell’età e delle fasi di sviluppo
attraversate”.
Per Silvia Migliaccio – Segretario generale della Società Italiana di Scienza dell’Alimentazione – il modello
ideale è quello della dieta mediterranea. Le proteine animali sono fondamentali durante la crescita ma
anche durante l’invecchiamento per contrastare la sarcopenia e l’osteoporosi.
In allegato sono disponibili il programma del Simposio, le presentazioni dei relatori internazionali, il
comunicato stampa emesso (sia in italiano che in inglese) e una prima rassegna stampa.
Cordiali saluti.
Il Direttore
Davide Calderone
All.
sede di Milanofiori
strada 4 - palazzo Q8
20089 Rozzano (MI)
tel. (02) 892590.1 - fax (02) 57510607
[email protected]
ufficio di Roma
viale Pasteur, 10
00144 Roma
tel. (06) 5915041 - fax (06) 5915044
[email protected]
ufficio di Bruxelles
avenue de la Joyeuse Entrée, 1
B-1040 Bruxelles
tel +32 2 28 61 223 - fax +32 2 230 63 36
[email protected]
2
PROGRAMMA SCIENTIFICO
EVENTO ACCREDITATO ECM
3 crediti assegnati
9.00 - 9.45
Benvenuto e registrazione partecipanti
9.45 - 10.00
Saluti Istituzionali
MODERATORE: Alessandro Cecchi Paone
10.00 - 10.30 L'importanza nutrizionale della carne e dei prodotti animali
Tom Brenna, Professore di Nutrizione Umana e di Chimica, Scienze Nutrizionali,
Cornell University, NY USA
10.30 - 11.00 La carne: quale ruolo nell’evoluzione della specie umana
Vaclav Smil, Professore Emerito, Università di Manitoba, Canada
11.00 - 12.00 Media e alimentazione: siamo quello che leggiamo?
Il caso della carne
Giorgio Calabrese, Presidente CNSA (Comitato Nazionale Sicurezza Alimentare)
e docente di dietetica e nutrizione umana
Annunziata Di Palma, Primario del reparto di Pediatria, Ospedale Santa Chiara di Trento
Lierre Keith, Ecologista e scrittrice Americana
12.00 - 13.00 Il ruolo della carne in una dieta equilibrata:
il parere delle società scientifiche italiane
Marcello Giovannini, Professore Emerito di Pediatria Università degli Studi di Milano,
Presidente della European Academy of Nutritional Sciences - SINUPE
Silvia Migliaccio, Segretario Generale Società Italiana di Scienza dell’Alimentazione - SISA
Ersilia Troiano, Presidente dell’Associazione Nazionale Dietisti - ANDID
Claudio Tubili, Consigliere nazionale dell'Associazione italiana di Dietetica e
Nutrizione Clinica - ADI
13.00 - 13.30 Conclusioni e Test apprendimento ai fini ECM
Seguirà light lunch
Organizzato da:
Con il contributo
non condizionato di:
Con il Patrocinio Istituzionale di:
Ministero
della Salute
Con il Patrocinio Scientifico di:
Dobbiamo consumare alimenti di origine animale? La risposta è
nel nostro DNA.
•
Coloro che discendono da carnivori hanno una maggiore probabilità di essere portatori di geni
che richiedono un consumo di carne e pesce per stare in salute.
•
Forti carenze di vitamina B12 e di calcio, legate ad una dieta strettamente priva di alimenti di
origine animale, non controllata e condotta senza le dovute integrazioni, potrebbero portare
rispettivamente ad alterazioni neurologiche e al rachitismo.
Roma, 15 novembre 2016 – In una popolazione che discende da antenati onnivori, che quindi
presenta una maggiore probabilità di essere portatrice di geni che richiedono un consumo di
carne per restare in salute, il drastico passaggio ad una dieta strettamente priva di alimenti di
origine animale potrebbe essere rischioso. È quanto è emerso dall’intervento di Tom Brenna,
Professore di Nutrizione Umana e di Chimica della Cornell University di New York (Stati Uniti),
che ha presentato diversi studi tra i quali, in anteprima in Italia, quello da lui coordinato e
recentemente pubblicato sulla rivista scientifica “Molecular Biology and Evolution”
(Oxford University Press), per il quale è stato analizzato il database mondiale di informazioni
(1000 Genomes Project) contenente i profili genetici di popolazioni con diverse abitudini
alimentari, da quelle tradizionalmente vegetariane a quelle più tipicamente onnivore.
In particolare, in occasione del Simposio Scientifico Internazionale “Il ruolo della carne
nell’alimentazione umana. Novità dalla ricerca”, tenutosi martedì 15 novembre 2016, Tom
Brenna ha messo in luce il ruolo della variabilità genetica nelle nostre scelte alimentari e
l’importanza nutrizionale della carne e dei prodotti di origine animale per i soggetti
appartenenti a civiltà storicamente abituate a mangiare tutti i tipi di alimenti.
“Coloro che discendono da onnivori hanno una maggiore probabilità di essere portatori di geni
che richiedono un consumo di carne e pesce per stare in salute e per questo la loro dieta
richiede l’apporto di questi alimenti - dichiara Tom Brenna - In tutte le loro forme, le fonti
proteiche animali offrono un bilancio ottimale di amminoacidi per la crescita e la riparazione,
ferro eme altamente biodisponibile, zinco, vitamina B12, altre vitamine del gruppo B e un
appropriato apporto di grassi. Si tratta di nutrienti estremamente importanti in particolare
durante le prime fasi dello sviluppo umano, per la crescita, lo sviluppo del cervello e la
riparazione dei tessuti, oltre che per il mantenimento della funzione metabolica
nell’invecchiamento”.
Dall’intervento di Annunziata Di Palma, Primario del reparto di Pediatria dell’Ospedale Santa
Chiara di Trento, è scaturita una riflessione sui recenti casi di bambini che seguono diete
strettamente vegane non controllate e sull’importanza di una sana alimentazione basata sul
giusto equilibrio di tutti nutrienti: “Oggigiorno le mode alimentari o le errate convinzioni portano
alcuni genitori a far seguire ai loro bambini un’alimentazione vegetariana o vegana, con effetti
dannosi se condotta rigidamente e senza le dovute integrazioni – sottolinea Annunziata Di
Palma - La mancanza di vitamina B12 è il danno più serio, perché coinvolge lo sviluppo del
cervello provocando alterazioni neurologiche fino all’atrofia cerebrale diffusa. Inoltre, le carenze
di calcio che possono osservarsi in chi segue una dieta vegana portano al rachitismo, malattia
che era scomparsa e che ora, proprio per il fenomeno delle diete incontrollate, ricompare nella
nostra società”.
Anche la Società Italiana di Nutrizione Pediatrica ritiene che un’alimentazione per essere sana,
soprattutto nei bambini, debba essere obbligatoriamente equilibrata e variata, come avviene
ad esempio nella corretta applicazione dei principi della Dieta Mediterranea.
“In quest’ottica, il ruolo delle carni non va né sottovalutato, né al contrario sopravvalutato:
l’uomo è da molte decine di migliaia di anni, un animale onnivoro, nella cui dieta, dunque, è
opportuno siano rappresentate tutte le classi di alimenti – afferma il prof. Andrea Vania,
Componente direttivo SINUPE e Dirigente di I livello e Responsabile del Centro di
Dietologia e Nutrizione Pediatrica del Dipartimento di Pediatria dell’Università La
Sapienza di Roma –.
La Società di Nutrizione Pediatrica ritiene quindi che “le carni, bianche, rosse, trasformate,
mantengano la loro validità nell’alimentazione in tutto l’arco dell’età pediatrica. L’accortezza
che è necessario mantenere, in particolare nel bambino e ancor più quando è piccolo (nei primi
mille giorni di vita), starà nell’assicurare la loro varietà, ed un loro consumo contenuto ed
adeguato ai fabbisogni del bambino in crescita, che variano come è ovvio col variare dell’età e
delle fasi di sviluppo attraversate”, conclude il Professor Vania.
Per ulteriori informazioni:
Laura Piovesan
MSL Italia
Tel. +39 02 77 33 6288 / Cell. +39 335 7390159
e-mail: [email protected]
Serena Tiseo
MSL Italia
Tel. 02 77 33 6312
e-mail: [email protected]
Federica Lione
MSL Italia
Tel. 02 77 33 6265
e-mail: [email protected]
Do we have to consume food of animal origin? The answer is in
our DNA
•
Those who descend from carnivores have a higher probability of being carriers of genes that
require a consumption of meat and fish to remain healthy
•
A significant lack of vitamin B12 and calcium, caused by an uncontrolled diet where food from
animal origin are absent and without the necessary integrations, can lead respectively to
neurological impairment and rickets
Rome, 15th November, 2016 - In a population that descends from omnivorous ancestors, who
therefore present a higher probability of being carriers of genes that require consumption of
meat to remain healthy, the drastic step towards a diet without food from animal origin can be
a risk. This is what has emerged from the intervention of Tom Brenna, Professor of Human
Nutrition and Chemistry at Cornell University in New York (United States) who has presented
various studies including one he coordinated and presents for the first time in Italy, published
in the scientific journal "Molecular Biology and Evolution" (Oxford University Press),
which analysed the worldwide database of information (1000 Genomes Project), containing the
genetic profiles of populations with different food habits, from those traditionally vegetarian to
those typically carnivorous.
In particular, on occasion of the International Scientific Symposium "The role of meat in
human food. News from the research", held on Tuesday, 15th November, 2016, Tom
Brenna, highlighted the role of genetic variation in our food choices and the nutritional
importance of meat and products of animal origin for persons belonging to civilizations
historically used to eating all kinds of foods.
"Those who are descended from omnivores are more likely to be carriers of genes that require
meat and fish consumption to remain healthy and for this reason their diet should contain these
kinds of food - said Tom Brenna - Animal protein in all its forms, provides the optimal amino
acid balance for growth and repair, highly bioavailable heme iron, zinc, vitamin B12 snd other
B group vitamins and an appropriate compliment of fats. These nutrients are all most critical
during the early stages of human development, for growth, brain development and tissue repair,
and for maintenance of metabolic function in aging. For these same individuals, a strictly vegan
diet would be risky for their health: in fact they are not genetically predisposed towards a diet
where the only protein intake comes from vegetables".
In historically omnivorous populations, such as those of Western countries, animal proteins are
indispensable for all age groups, especially during growth: meat, in particular, is rich in nutrients,
which are fundamental in the early stages of an individual’s life.
The intervention of Annunziata Di Palma, Head of the Paediatrics Department of the Santa
Chiara Hospital of Trento, caused a reflection on the recent cases of children who follow vegan
diets and the importance of a healthy diet based on the correct balance of all nutrients:
"Nowadays food fads or incorrect beliefs lead some parents to make their children follow
vegetarian or vegan diets, with harmful effects if conducted rigidly and without the necessary
integrations - sustains Annunziata Di Palma – a lack of vitamin B12 causes the most serious
damage, because it involves the development of the brain causing neurological changes
leading to diffuse brain atrophy. In addition, calcium deficiencies due to a vegan diet lead to
rickets, a disease that had disappeared and now, because of the phenomenon of uncontrolled
diets, reappears in our society".
Even the Italian Society of Paediatric Nutrition believes that for a diet to be healthy, especially
for children, it is mandatory that it is balanced and varied, as is the case, for example, in the
correct application of the principles of the Mediterranean Diet.
"In this context, the role of meat must not be underestimated nor on the contrary overestimated:
mankind has been for many tens of thousands of years an omnivorous animal, in whose diet,
therefore, all classes of foods should be represented, - affirms Professor Andrea Vania,
member of the SINUPE Directive and Level I Manager and Head of the Dietetics and
Paediatric Nutrition Centre of the Department of Paediatrics of the University La
Sapienza in Rome - Meat has nutritional properties that make it really precious for children. It,
in fact, is not only is rich in heme iron (easily absorbable and usable by our body,), zinc
(necessary for growth, wound healing and for fighting infections) and vitamin B12 (which
occurs, inter alia, in the formation of red blood cells, nerve function and in energy transformation
processes), but meat is also a primary source of high quality proteins, that guarantee and
regulate the growth of the human body and are a source of essential amino acids that the
organism is not able to produce independently".
The Society of Paediatric Nutrition therefore considers that "white, red or processed meat,
maintain their validity throughout the whole paediatric age span. The care that must be taken,
especially in the child and during the first thousand days of life, will be in securing their variety,
and their restrained consumption appropriate to the child's needs for growth, that vary, as it is
obvious, with age change and the development stages reached" concludes Professor Vania.
Per further information:
Laura Piovesan
MSL Italia
Tel. +39 02 77 33 6288 / Cell. +39 335 7390159
e-mail: [email protected]
Serena Tiseo
MSL Italia
Tel. 02 77 33 6312
e-mail: [email protected]
Federica Lione
MSL Italia
Tel. 02 77 33 6265
e-mail: [email protected]
08/11/2016
The nutritional importance of meat and animal
products
Tom Brenna, Ph.D.
Ithaca, New York, USA
Outline
• Basics of carnivory/omnivory versus vegan diets
• Definitions and a few things we know: Shortfall nutrients,
protein
• US 2015 Dietary Guidelines on meat and animal foods
• Mammals/milk and meat/animal products: Case of long
chain polyunsaturated fatty acids
• Health is more than heart/vascular disease: Brain
development
• Genotype causal locus and vegetable intake
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08/11/2016
Vegetarian vs Vegan
• Carnivore
• Primarily meat/animal foods
• Cats, birds of prey, higher fish. Require many more nutrients than omnivores
• Omnivore
• Plants + Meat/animal foods
• From a nutrient point of view, Includes Ovo/lacto-Vegetarian
• Plants + milk/dairy (+ eggs)
• Nutrients from milk/eggs are similar to those in meat
• Vegan
• No animal products (no milk/dairy, no eggs)
• In the mammalian world, ruminants (feed from fermented products in
rumen) or consume large quantities of low nutrient foods (horses, elephants)
No meat/animal products: Vegan
•
•
•
Con
• Shortfall nutrients
• Omega-3 long chain polyunsaturated fatty acids
• Calcium
• Vitamin D
• Vitamin B12
• Iron, Zinc?
• Iodine if not obtained from aquatic plants
Pros
• Lower cardiovascular disease, blood pressure
• Comparison to all omnivores, including teen and middle aged men eating more
then recommended amounts of meat, including high sodium processed meat
Little specific consideration of cognitive performance/decline
11/8/2016
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08/11/2016
Animal Protein.
Protein Quality and Essential Amino Acid Proportions
• Tissue growth vs tissue maintenance
• Essential/indispensable amino acids
cannot be made by the body in needed
amounts
• Growing bodies require more essential
amino acids than non-growing bodies
• Infant requirements are double
• Growing
• Infants and children to age 18
• Pregnant and nursing mothers,
• Athletes,
• Injury recovery
Protein Efficiency Ratio: How well does
a particular protein support growth?
• Animal tissue has a particular
amino acid profile that is
different from plants
• Plants have a wide variety of
amino acid compositions
• Egg is considered the
“perfect” protein
• Self-contained food that
becomes an animal
• Eat muscle build muscle
• Can plant protein substitute
for animal protein?
• Yes but…
Protein efficiency ratio
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08/11/2016
Protein Quality
• Vegan diets can certainly be
made to support animal growth
• Judicious combination of plants
are required
• For example, rice & beans
about 50% each complement
each other’s amino acids and
have similar amino acid profile
to animal protein.
• Excess protein is burned and
excreted – can stress kidneys
2015-2020 US Dietary Guidelines
11/8/2016
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08/11/2016
2015 Dietary Guidelines for Americans
• Guidelines recommend
dairy and/or fortified soy
• A variety of protein-rich
foods
• 2015 DGA
• No recommendation
to eliminate
meat/animal foods
• Emphasis is on “shift”
in consumption from
excess amounts of
some foods to
underconsumed
other foods.
https://health.gov/dietaryguidelines/2015/guid
elines/chapter-1/key-recommendations/
2015 Dietary Guidelines for Americans
• The 2015 Dietary Guidelines for Americans
considered US surveys called “What we eat
in America”
• Men, over consume meat/poultry and
eggs
• All Americans under consume seafood
• Shift from meat to seafood is
recommended.
• No recommendation was made to
eliminate
• meat
• dairy
https://health.gov/dietaryguidelines/2015/guidelines/chapter-2/acloser-look-at-current-intakes-and-recommended-shifts/#figure-2-6
5
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Carnivory in the first years of life
11/8/2016
Milk is “liquid meat”
11
• Milk is a complex mixture of sugars,
proteins, lipids, ions and other small
molecules.
• Contains nearly all components of cells
• Milk components are packaged and
excreted from the cell in a variety of
ways.
• Proteins,
• sugars,
• milk lipid globules,
• some serum derived large molecules
Chong et al., 2011. Trends in
Endocrinology & Metabolism
6
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Human baby vegans?
2015-2016
She was proud to be a
vegan and wanted her
son to live like she did. …
“She was going to live
on water and sunlight,”
… An attending
physician said the lack
of nutritious
food…caused a “failure
to thrive.”
Malnourishment had
hindered the boy’s
ability to develop, and
ignoring the skin
condition could have
led to septic shock.
The baby, whose parents allegedly
kept him on a vegan diet without
providing dietary supplements, was
found to be severely malnourished,
suffering from dangerously low
calcium levels.
The case “forces us to reflect on
uncommon feeding regimes,” Luca
Bernardo, director of pediatrics at
the hospital, told the Daily
Telegraph.
In recent months, Italy has seen
multiple cases of children on vegan
diets being hospitalized for
malnutrition. In June, a 2-year-old
girl was brought to a hospital in
Genoa, where she spent several
days in intensive care after doctors
found her to be suffering from
vitamin deficiencies and low levels
of hemoglobin. And last June, an
11-month-old baby, whose parents
are vegans, was treated for severe
malnutrition at a hospital in
Florence.
DHA Biosynthesis
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Early Human Development Emphasizes
Brains
• The priority of early human
development is the brain.
• Arrows of a color are identical length
sized to daughter’s dimensions
• Compare Mom and daughter’s
• Arm length
• Head width
A mother feeding her kids peanutbased RUTF in Malawi. Indi Trehan
http://www.motherjones.com/environment/2013/02/can-antibiotics-cure-hunger
http://www.usaid.gov/news-information/frontlines/50-years-and-food-security/lab-field-new-science-better-food-aid
Brain growth in utero
10 weeks
14 weeks
22 weeks
Earliest viability
28 weeks
32 weeks
40 weeks
Full term
http://www.beginbefo
rebirth.org/wpcontent/uploads/2011
/02/Fetal-brain1.jpg
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08/11/2016
n-3 LCPUFA (μmol / forebrain)
Brain Omega-3 DHA Accumulates Early
and Rapidly
• Brain omega-3
accretion from late
gestation to 2 years
• Omega-3 DHA
increases rapidly.
12000 Preterm
10000
Term
8000
6000
DHA
4000
DPA
2000
0
EPA
-20
0
20
40
60
80
Postnatal Age (weeks)
100
120
• No other omega-3
increases
• DHA is an animal
omega-3
• Poor conversion from
plant omega-3s
Martinez M. J Pediatr. 1992;120(suppl):S129-S138.
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08/11/2016
Balanced Omegas Required for Plant
Diets, Less Concern for Ruminant Diets
(e.g. beef, dairy,
• Severely malnourished children on a high ω6 linolec
acid oil experience a precipitous decline (-25%) in
circulating DHA in four weeks.
• Reformulated RUTF with lower LA (and higher ALA)
enables maintenance of circulating DHA.
• Endogenous synthesis keeps up with demand.
• Note: Zero diet DHA.
• Driving LA lower would increase DHA according to the
animal data.
Environmental Sustainability?
1870s: American
bison skulls to be
used for fertilizer
By UnknownPhoto edited by User:PawełMM - Burton Historical Collection,
Detroit Public Library, Public Domain,
https://commons.wikimedia.org/w/index.php?curid=13270398
• Animal production, especially
beef, produces
• Methane, CO2
• Animal waste
• During settlement of the
American west in the 1800s,
bison herds covering the great
plains were systematically
exterminated.
• Dairy+beef cattle in the USA
today is similar to bison in 1800,
with similar environmental
impact
• Should natural bison have
been exterminated to avoid
methane, CO2, and waste?
10
08/11/2016
Mammalian babies are obligate, exclusive carnivores
• “Milk is liquid meat”
• Full complement of vitamins,
minerals, animal protein,
fats
• Recommended as exclusive
food for human infants to
age 6 months
• Vegan milks can be
made
• Careful attention to nutrient
levels and balance
A newly discovered genotype and
vegetable foods
11/8/2016
22
11
08/11/2016
MEDIA COVERAGE
• A genetic polymorphism (also known as a
“mutation”) defines the efficiency of converting
plant omegas to animal omegas
• Omega-6, Linoleic acid  arachidonic acid
• Omega-3, α-linolenic acid  DHA, EPA
• Persons whose ancestors ate
• Mostly plants – fast converters
• Much meat – slow converters
• We are what are ancestors ate, and at the mercy of
genes.
• If your ancestors ate few animal products, it is likely
that you must choose your plant foods with care to
avoid an inflammatory state
Basal omega-6 fatty acids
115%
D/D
FA (% of D/D)
110%
105%
I/D
D/D - I/I, p<0.05
I/I
 Percentage changes relative to the D/D
genotype
NA
100%
95%
 LA (18:2n-6) is not related to genotype
90%
85%
80%
18:2
20:3n-6
20:4n-6
22:4n-6
Product-Precursor (% of D/D)
140%
**
130%
120%
110%
100%
90%
80%
*
**
D/D
I/D
*
I/I
**
 DGLA (20:3n-6) is lower and ARA (20:4n-6) higher,
consistent with the biochemical pathway 20:3n-6
to 20:4n-6 mediated by FADS1
 Differences in PUFA concentration between
precursor-product pairs normalized to the D/D
values
 The biochemical pathway product-precursor
difference, 20:4n-6 minus 18:2n-6, was 31% and
13% greater for I/I and I/D compared to D/D,
respectively
12
08/11/2016
rs66698963 Genotype Frequencies:
Omnivorous Americans and Vegetarians from Pune, India
M
I/D
D/D
I/I
Agarose gel image of PCR products from 3 individual DNA samples.
M: 100 bp ladder marker; I/D (insertion/deletion);
D/D (deletion/deletion); I/I (insertion/insertion)
n=311 US Population
n=234 Indian Population
3%
18
%
39
%
43
%
29.5%
67.5%
• Polymorphism (“mutation”) is a
Indel, an “insertion-deletion” in
the gene that converts PUFA to
long chain PUFA
• Indian population has a high
proportion of individuals who
efficiently make long chain
PUFA
• Consistent with a vegetarian
genetic heritage
requirement to make all
long chain PUFA
• US population, low proportion
of efficient gene
• Lower efficiency because of
animal intake
Take Home: Are we what we eat?
Modified by legacy of what our ancestors ate
Vegetarians consuming high omega-6 seed oils are out of balance
 Indel rs66698963 controls metabolic
conversion of plant omega-3 and
omega-6.
 Consumption of vegetable oils with
excess omega-6 linoleic acid leads
to a metabolic imbalance,
producing excess proinflammatory,
proclotting arachidonic acid that
may be more dangerous for I/I than
D/D genotypes.
 Olive oil is a great choice to avoid
this problem
13
08/11/2016
Conclusions
• Vegan diets contain no meat or animal products
• They support health but require careful food selection and nutrient fortification
• The US 2015 Dietary Guidelines recognize that meat, dairy, and animal products
are part of a healthy diet
• All infant mammals including humans are obligate exclusive carnivores,
recognizing milk as a type of meat/animal product
• Humans transition to omnivory later in life
• Nutrient deficiencies may limit brain development: case of long chain
polyunsaturated fatty acids
• Genotype has responded to traditional diets and predispose some to greater
vulnerability to risks from high consumption of some vegetable foods, e.g. high
omega-6 linoleic acid seed oils. Further care must be taken to select foods for
some individuals consuming vegan diets
THANKS FOR YOUR ATTENTION
Tom Brenna, PhD
14
08/11/2016
the layout ppt. Please, use the conference PPT template
to prepare your presentation. The length of the oral
presentations will be 30 minutes. (25 min. talk – 5 min
questions).
8 novembre 2016
•
29
Abstract. Animal protein in all its forms provides the optimal amino acid balance for
growth and repair, highly bioavailable heme iron, zinc, vitamin B12 and other B vitamins
and an appropriate complement of fats. These nutrients are all most critical during early
human development, for growth, brain development, and tissue repair, and for
maintenance of metabolic function in aging. Animal protein can be obtained from any
animal source, meat from terrestrial animals (e.g. beef, poultry, pork), dairy, eggs, or
seafood. The differences in animal foods is in nutrients other than protein, notably the
quantity and composition of fats, which parallel the diets fed the animals. Industrially
produced animal foods emphasizing efficient production usually have different
compositions than foods from wild caught animals, unless producers monitor nutrient
profiles. Vegans, who consume no animal products, are at risk of multiple nutrient
deficiencies without careful attention to their diet composition compared to meat eaters
and (lacto-ovo) vegetarians who consume dairy and eggs. In many cases consumers
describing themselves as vegetarian consume seafood and are better described as
pescatarians, a form of omnivory. The 2015-2020 US Dietary Guidelines for Americans
emphasizes improved balance between animal/high protein food categories, based on
best measures showing Americans overconsume in some categories. Genetic variability
between persons may predispose to differing requirements for animal foods and require
increased emphasis on specific choices, for instance, in balance among
polyunsaturated fatty acids. Meat is a nutrient dense natural food most important for
growth and development and is widely recognized as part of healthy diets.
15
THE ROLE OF MEAT EATING
IN HUMAN EVOLUTION AND HISTORY
VACLAV SMIL
Meat in human evolution and history
All higher primates hunt animals and
eat meat
Meat eating has been an essential part
of human evolution
Meat eating enabled higher
encephalization and larger bodies
Group hunting promoted
communication and socialization
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Meat in human evolution and history
both the common chimpanzees (Pan troglodytes) and smaller bonobos
(Pan paniscus) are regular hunters and eat small monkeys, antelopes, wild
pigs and flying squirrels
their average meat consumption is 4-11 kg a year per capita, as much or
more than in many traditional agricultural societies
chimpanzee meat sharing reinforces social bonds within a group and the
exchange of meat for sex is done by males on a long-term basis
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Meat in human evolution and history
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Meat in human evolution and history
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Meat in human evolution and history
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Meat in human evolution and history
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Meat in human evolution and history
brain’s specific energy need ~16 times that of muscles
brain’s energy needs as shares of resting metabolism
humans
primates
non-primate mammals
20 – 25%
8 – 10%
3 – 5%
but the human resting metabolism is no higher than
that of other mammals of similar mass
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Meat in human evolution and history
Aiello and Wheeler: expensive tissue hypothesis
reducing the size of the gastrointestinal tract is the best
option because the gut mass (unlike the mass of hearts or
kidneys) can vary substantially, depending on the diet
studies during the past 15 years confirmed that diet quality
and brain mass have a significantly positive correlation in
primates
better hominin diets, including meat, supported larger brains,
whose high energy need was partly offset by a reduced
gastrointestinal tract
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Meat in human evolution and history
Digestive tract mass
nonhuman primates
humans
colon
>45%
17-25%
small intestine
14-29%
>56%
human adaptation to high-quality, energy-dense foods that
can be digested in the small intestine
meat consumption also helps to explain human gains in body
mass and height, as well as smaller jaws and teeth
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Meat in human evolution and history
Stomach
acidity
Evolution of
stomach acidity
Beasley et al. 2015
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Meat in human evolution and history
High meat intakes were time- and regionspecific (grasslands, late Paleolithic megafauna)
Hunting success was very low in many
ecosystems, especially in tropical rain forests,
group hunting (promoting socialization) was
necessary
Meat, especially fatty meat, had high social value
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Meat in human evolution and history
Body masses, energy densities, and food energy content of animals
Animals
Body mass
(kg)
Large proboscids
(elephants,
mammoths)
Large bovids
(aurochs, bison)
Large cervids
(elk, reindeer)
Small bovids
(deer, gazelle)
Large monkeys
Lagomorphs
(hares, rabbits)
500 –4 ,000
10 – 12
2,500 – 24,000
200 – 4 00
10 – 12
1,000 – 2,400
100 – 200
5– 6
10 –
60
3 – 10
1–
5
Energy density
(MJ/kg)
Food energy per animal
(MJ)
250 –
600
5– 6
25 –
80
5– 6
5– 7
5–
3–
30
17
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Meat in human evolution and history
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Meat in human evolution and history
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Meat in human evolution and history
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Meat in human evolution and history
All pre-agricultural societies were omnivorous; they
did not have the luxury of ignoring any available
food resource
Plant microremains—starch grains and phytoliths—
left in dental calculus and on stone tools show that
both modern humans and their Neanderthal
coevals consumed a similarly wide range of plant
foods, including rhizomes and grass seeds (Henry,
Brooks, and Piperno 2014)
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Meat in human evolution and history
As a result, advocacy and promotion of
either largely, or purely, carnivorous diets
(Atkins diet, so-called Paleolithic diet)
or
vegetarian or strictly vegan diets
DOES NOT ACCORD WITH OUR
EVOLUTIONARY HERITAGE
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Meat in human evolution and history
The pre-historic pattern of omnivory has
continued during the past 5,000 years
Higher population densities made grains,
legumes and tubers dominant
But meat consumption has remained highly
desirable in both nutritional and social terms
As soon as meat became more affordable its
consumption rose
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Meat in human evolution and history
Antiquity, medieval, Renaissance and early modern
Europe: meat in feasts and celebrations
China: meat consumption during auspicious events
qing ming
Japan: circumventing the ban on meat eating
yama-kujira
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Meat in human evolution and history
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Meat in human evolution and history
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Meat in human evolution and history
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Simple arithmetic . . .
Average annual Western meat supply
Global population in 2015
Global annual meat demand at 90 kg/capita
Actual meat supply
90 kg/capita
7,350,000,000
661,500,000,000 kg
300,000,000,000 kg
Is this bad news? Not at all!
7,350,000,000 x 40 kg/capita =
294,000,000,000 kg
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64-ounce (1,810 g) steak
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JW’s
tripletriple
burger
9 patties
2,200 kcal
1,100 g beef
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Meat in human evolution and history
80 g
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80 g
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Meat in human evolution and history
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Meat in human evolution and history
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30
Japan: saturation at <30 kg/capita
Year
Meat consumption (kg/capita)
1900
1925
1939
1945
1960
1970
1980
2000
2010
2015
0.8
1.7
2.0
0.5
5.2
13.4
22.5
28.8
29.1
26.0
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France: moving in the right direction
Asian portions
100 g three times a week = ~ 16 kg/year
150 g three times a week = ~ 23 kg/year
Latest Centre d’Information des Viandes study
only 29% of French are big consumers of meat
(>490 g/week, > 25.5 kg/year)
47% are petites consommateurs
(< 315 g/week, <16.4 kg/year)
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Final arithmetic . . .
Current meat supply
Actual consumption after losses
People to be fed at 30 kg/capita
300,000,000,000 kg
240,000,000,000 kg
8,000,000,000
Rational meat production
Protein equivalent of higher output
of dairy, eggs and fish
People to be fed at 25 kg/capita
200,000,000,000 kg
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25,000,000,000 kg
10,000,000,000
Meat in human evolution and history
Books and pdfs at: http://www.vaclavsmil.com
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34
THANKS FOR THE ATTENTION
Vaclav
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Rassegna stampa web (early coverage)
IL FOGLIO WEB
http://www.ilfoglio.it/breakingnews/v/33902/alimenti-esperto-rischioso-passare-a-dieta-priva-dicarne.htm
LIBERO (Quotidiano) WEB
http://www.liberoquotidiano.it/news/economia/12018332/pediatra-contro-la-disinformazione-dasocial-serve-scienza-semplice.html
ADNkronos
http://www.adnkronos.com/soldi/economia/2016/11/15/pediatra-contro-disinformazione-socialserve-scienza-semplice_aGIdQdpmh8fdjDqLw3w6fJ.html?refresh_ce
NOTIZIE-TISCALI
http://notizie.tiscali.it/economia/articoli/pediatra-contro-disinformazione-social-serve-scienzasemplice/
NOTIZIE-YAHOO!
https://it.notizie.yahoo.com/scienziato-con-antenati-onnivori-dieta-vegan-pu%C3%B2-essere165617807.html
ALIMENTANDO.COM
http://www.alimentando.info/convegno-a-roma-sul-ruolo-della-carne-nellalimentazione-umana/
BLASTING NEWS
http://it.blastingnews.com/cronaca/2016/11/lierre-keith-storia-di-una-scrittrice-vegana-pentita001260241.html
METRO
http://www.metronews.it/16/11/15/alimenti-esperto-rischioso-passare-dieta-priva-di-carne.html
METRO
http://www.metronews.it/16/11/15/pediatra-contro-la-disinformazione-da-social-serve-scienzasemplice.html
AREZZO WEB
http://www.arezzoweb.it/2016/alimenti-esperto-rischioso-passare-a-dieta-priva-di-carne365745.html
AREZZO WEB
http://www.arezzoweb.it/2016/alimenti-pediatra-si-dieta-vegana-a-bambini-ma-con-giusteintegrazioni-365741.html
TRENTINO CORRIERE ALPI
http://trentinocorrierealpi.gelocal.it/trento/cronaca/2016/11/16/news/diete-vegane-tornano-casi-dirachitismo-1.14418821
SARDEGNA OGGI
http://www.sardegnaoggi.it/adnkronos/2016-1115/d7c377230c2e8da9ce5870e738690fe8/Pediatra_contro_la_disinformazione_da_social_serve_
scienza_semplice.html
OLBIA NOTIZIE
http://www.olbianotizie.it/24ore-articolo-380160alimenti_esperto_rischioso_passare_a_dieta_priva_di_carne.aspx
CATANIA OGGI
http://www.cataniaoggi.it/2016/11/15/alimenti-esperto-rischioso-passare-a-dieta-priva-di-carne/
MASTER LEX
http://www.masterlex.it/agenzie/alimenti-pediatra-si-dieta-vegana-a-bambini-ma-con-giusteintegrazioni-2/
ONLINE NEWS
http://www.online-news.it/2016/11/16/vegan-o-carnivori-meglio-seguire-dietaantenati/#.WCwj3bLhDcs
LIBERO GOSSIP
http://gossip.libero.it/focus/37218746/lierre-keith-storia-di-una-scrittrice-vegana-pentita/lierrekeith/?type