BPA may affect sexual function in adult men, study finds

While the Food and Drug Administration continues to review the safety of the chemical Bisphenol A (BPA), a new epidemiological study finds for the first time that the ubiquitous substance may well have a serious impact on male sexual function in adults who are exposed to substantial amounts. The men affected worked in factories that manufactured BPA-containing materials and were exposed to relatively high levels of BPA.

Lower levels of BPA exposure are also a concern, and our latest tests found the chemical in just about every canned food we looked at. In that recent investigation, we found that consumers eating just one serving of the canned vegetable soup we tested would get about double what the FDA now considers typical average dietary daily exposure--though that is still far less than the occupational exposures that were noted in factory workers.

BPA is a chemical that can mimic estrogen, and it has been used for years in clear plastic bottles and food-can liners. Some studies have linked exposure to BPA with reproductive abnormalities and a heightened risk of breast and prostate cancers, diabetes, and heart disease. Use of the chemical has been restricted in Canada and some U.S. states and municipalities because of potential health effects. An FDA scientific advisory panel weighed in a year ago that the agency’s rationale for setting safety standards for BPA was inadequate. A congressional subcommittee determined earlier this year that the FDA relied too heavily on industry sponsored studies.

Q&A: Is it safe to bake with spoiled milk?

Does baking with spoiled milk, which my mother does routinely, pose any health risks? —Z.C., Grand Junction, Colo.

Probably not—but that doesn’t mean it’s a good idea. Nearly all milk sold in grocery stores today is pasteurized, primarily to prevent tuberculosis and brucellosis. That greatly diminishes the chance that you could pick up other serious illnesses from the milk, even if it’s old. However, pasteurization sometimes does not kill all spoilage bacteria. So as milk ages, it harbors increasing amounts of other, less virulent bacteria that might cause nausea, stomach cramps, or diarrhea, particularly if it’s left unrefrigerated. While the heat of baking destroys many of those bugs, experts say it’s probably not worth the risk. And excessively spoiled milk may give an off flavor to your baked goods. Instead, use buttermilk, or stir vinegar or lemon juice into fresh milk (1 tablespoon per cup) to simulate the curdling and acidity.

Q&A: Cookie-dough dangers?

I know that I shouldn’t eat raw, homemade cookie dough because it contains uncooked eggs. What about the store-bought dough in slice-and-bake packages or cookie-dough ice cream? —M.B., Ossining, N.Y.

Eating anything containing raw eggs may in rare cases result in salmonella poisoning, which can cause fever, diarrhea, and cramps in healthy people and may be life threatening in people with compromised immune systems. But pasteurized eggs, which are briefly exposed to germ-killing temperatures, don’t carry that risk. The cookie dough in ice cream and most slice-and-bake cookie varieties is usually made with pasteurized eggs, but check that the label indicates this before eating them.

Time to freeze your favorite summer foods

The beginning of autumn unfortunately means the end of fresh summer fruits and vegetables. And while there are some amazing foods in season in the fall—more on that in future weekend posts—for me they don’t compare to the perfect peaches, plumbs, berries, corn, tomatoes, watermelons and other foods emblematic of summer. You can’t get those foods as fresh year round, but you can keep their flavors on hand by freezing them if you do it right.

Here are some tips from our experts on how to avoid freezer burn, ice crystals, food-borne illnesses and other problems:

Freeze quickly. Rapid freezing prevents ice crystals from forming. Use a thermometer to set your freezer’s temperature to minus 10° F or lower about a day ahead of filling it up. Once it’s frozen, it should be kept at 0° F or lower.

Don’t overload. Freeze no more than 2 to 3 pounds of food per cubic foot of freezer at a time. That’s because that’s usually about all that will actually freeze within 24 hours. Add more than that and you could slow down the freezing time and lose flavor.

Freeze in stages. Don’t stack a bunch of unfrozen foods in your freezer all at once. Spread them out. See that unfrozen packages come in contact with the surface of the coldest part of the freezer, and leave some space between them so the cold air can circulate. Once the food is fully frozen, stack away.

Keep air and moisture out. Make sure you have a tight seal on the foods you want to freeze to keep air moisture and other spoilers out. If you use foil, or laminated freezer paper, tape it shut with freezer tape. For plastic freezer bags, squeeze out as much air as possible before you zip it up.

Choose safer fish, reduce your mercury risk

We’ve reported at length that fish is a key player in a healthful diet. Just two servings a week can provide enough omega-3 fatty acids to help keep your heart healthy and ward off certain cancers. And some studies suggest fish can help prevent mental decline. But some fish can pose risks, particularly if you’re pregnant, due to high mercury levels. Fish such as king mackerel, shark, swordfish, and canned light tuna are consistently high in mercury, which can harm the nervous system of a fetus or young child. While the level of harm to the occasional fish-eater is unclear, our safety experts advise women who are pregnant, nursing, or may become pregnant and young children should avoid fish that have the most mercury.

Risks posed by mercury-containing to other populations is uncertain, however, anyone consuming fish should be concerned about harboring too much mercury. Studies show populations that consume large quantities of fish show that the accumulation of mercury in the body can be a health concern. Certain contaminants sometimes found in fish, such as dioxins and PCBs, have been linked to some cancers and reproductive problems. You can minimize your exposure to these contaminants by choosing varieties of fish that have lower levels of pollutants, for example, wild salmon, tilapia, trout, and sardines and by following our guidelines on fish consumption.

Hungry for change?

I can't tell if I'm really hungry anymore. I blame it on two things: reading The End of Overeating. Taking Control of the Insatiable American Appetite and watching the documentary Food Inc. 

A life-long dieter, I wanted to read David Kessler’s book both because he served as commissioner of the US Food and Drug Administration and because I got to meet him when he was a CU Board member. The End of Overeating examines how the food industry has "hijacked" our brains to want more food, directly feeding the widely reported obesity epidemic. 

Kessler attributes the decades-long national trend toward obesity to "conditioned hypereating," which is chronic exposure to highly palatable food that is designed and presented in a way that changes our brain chemistry and conditions us to seek out the continued stimulation (and pleasure) that we get from fat, sugar, and salt. That’s one amazing argument that he makes compellingly; page after page makes the case for how food is broken down and reassembled to maximize the delivery of these pleasures by triggering the opioids that give food its pleasure and dopamine that motivates eating behavior and impels us toward more food.

Q&A: Are freshwater fish as healthy to eat as ocean fish?

Are freshwater fish as healthy to eat as ocean fish? —D.P., by e-mail

That depends. Some freshwater fish, particularly coldwater varieties, can contain about as much healthful omega-3 fish oil as some saltwater fish. But studies have still found worrisome levels of mercury in many freshwater species, including bass, and many lakes and rivers have high concentrations of other toxins, such as dioxins and PCBs, that build up in fish flesh. Your best strategy is to eat a variety of fish, freshwater and saltwater, that are known to have the fewest contaminants. For a list, see our new report on the benefits and risks of eating fish. You can also check local fish advisories on the EPA's web site.

Health Weekender: Egg safety—in defense of home-grown eggs

About a year ago I took my 11-year-old daughter to the emergency room with what turned out to be salmonella poisoning. My first thought when I heard the diagnosis: Did she pick up the infection from our flock of chickens? But the public-health outreach worker at the local department of health said that was unlikely.

While eggs are indeed a leading cause of salmonella poisoning, the bacteria that causes the infection may be more likely to breed in the cramped confines of factory farms than in free-range, backyard chicken runs like ours. And people tend to eat home grown eggs when they’re fresher, and thus less likely to be contaminated*.

That was reassuring since one of the main reasons we raise our own eggs is they somehow seem healthier to us. Since they feed mainly on bugs and our table scraps, we know what they’re eating. And since we let them range free we know they’re treated humanely. Plus, they just taste better and the brown and even green and blue eggs we get from our different breeds make every day look like Easter.

But in truth, all eggs can be good nutritional choices, containing not only protein but also vitamin D and choline, a nutrient recently linked to a reduced risk of birth defects and possibly breast cancer. While eggs are relatively high in dietary cholesterol, most people can eat about six a week without worry. Even those of us with high cholesterol levels can safely consume them in moderation, as long as they watch out for other sources of cholesterol. And in early July, the Food and Drug Administration announced new rules aimed at reducing salmonella contamination in store-bought eggs are contaminated with salmonella.

California decides not to list BPA as a toxic chemical

A scientific panel voted unanimously not to include bisphenol A (BPA) on California’s list of known developmental and reproductive toxins yesterday. The state reviews suspected toxins under its Safe Drinking Water and Toxic Enforcement Act, and products that contain listed chemicals are subject to warning labels.

Consumer Reports first reported on the dangers of BPA when we tested baby bottles nearly a decade ago. The chemical can mimic estrogen, and research has suggested that BPA may be linked to cancer, cardiovascular disease, diabetes, reproductive abnormalities, neurobehaviorial problems, and other health problems in children and adults. The chemical can be found in polycarbonate plastics (usually labeled No. 7), commonly used for baby bottles and sports bottles, as well as in the lining of many canned foods and beverages.

In a statement, Consumers Union’s West Coast office director, Elisa Odabashian, and technical policy director, Urvashi Rangan, Ph.D., say they are "deeply dismayed that, in the face of mounting scientific evidence showing the disturbing health effects of BPA, the chemical is not being listed as a developmental or reproductive toxin."

White House announces stronger food safety measures

The White House yesterday announced new food safety measures aimed at reducing salmonella and E. coli outbreaks, plus the creation of a new FDA deputy commissioner position to increase coordination of federal food safety activities.

"These new measures represent real progress towards improving the safety of food in the U.S.," said Jean Halloran, the director of Consumers Union’s food safety campaign. "The creation of this new position means that, for the first time, there is a ‘go to’ person at the FDA whose sole responsibility is keeping food safe."

Read this full post on the Safety blog, and find out what Consumers Union is doing to make your food safe.

Health Weekender: It’s 4th of July—have fun, keep your food safe

If there’s one thing that can ruin a perfectly good picnic, it’s a nasty case of food poisoning. If you’re planning to grill this 4th-of-July weekend, here are some important guidelines to help keep your family and friends safe.

Safe storage

Safe handling starts at the supermarket, so when buying raw meat and poultry, the USDA recommends separating it from other food in your shopping cart. And to avoid cross-contamination put packages of meat into plastic bags. Once you’re home, refrigerate meat and poultry within 2 hours of buying it and within 1 hour if the temperature is above 90 degrees outside to minimize bacteria growth. Keep it refrigerated until you’re ready to grill it.

Once you’re ready to grill, don’t use the same platter and utensils for raw and cooked meat and poultry to avoid spreading harmful bacteria. If you’re grilling, but not in your own backyard, be sure you have access to water for prep and clean up. Or pack clean cloths and wet towelettes for cleaning surfaces and hands.

Safe cooking

Undercooking and overcooking food are both common grilling mistakes. Many barbecue gourmets know the dangers of undercooking, but you may not know that eating beef, chicken, lamb, pork, or fish grilled until it's overcooked, or burnt and charred, might increase the risk of developing certain cancers. The National Cancer Institute recommends cooking meats below 325 degrees F, marinating meat—which has been shown to reduce the cancer-causing compounds, called HCAs—and not cooking directly over the flame since dripping fat or marinade can create flare-ups that contribute to HCAs.

FDA confirms E. Coli in Nestlé Toll House cookie dough

A sample of raw cookie dough collected at a Nestlé plant in Danville, Va. has tested positive for E. coli O157:H7. The sample was taken last week, the Food and Drug Administration reported this week.

Earlier this month, Nestlé recalled all its Toll House refrigerated cookie dough after it was suspected as the cause of a foodborne illness outbreak that so far has sickened 69 persons in 29 states, according to the Centers for Disease Control and Prevention.  Of those, 34 have been hospitalized and nine have developed hemolytic uremic syndrome, a serious complication.

Read this full post on our Safety blog, and read more on how to protect yourself from foodborne illness. For more on the recall and what you should do if you've recently eaten a recalled Nestlé product, see the FDA's Q&A.

FDA calls on Consumers Union for transparency input

The new Food and Drug Administration (FDA) Commissioner, Margaret Hamburg, is not wasting any time trying to restore the agency’s tarnished reputation and restore its public health and consumer protection missions.

The agency held a public hearing and listening session this week to get input on how it can better communicate with the public about food and drug safety issues and become more open and transparent in all it does. I was one of those testifying, along with about 15 other speakers, and each of us praised the goal of a more open and accessible agency.

There was a substantial emphasis on using the Web as a vehicle for open communications, including quick posting of all actions—for example letters to drug companies that order them to change a drug ad because it’s misleading or inaccurate. Many speakers said the agency had made a good effort to make its Web site better in the last year, but more needs to be done to make it still easier for consumers to navigate.

Consumers Union called for the agency to:

• Make information on the agency’s interactions with industry, the data and analysis the FDA generates internally, its' path to decisions, and all clinical trial data fully public.

• Release the names and addresses of retail outlets where a recalled food product was taken off the shelves as soon as this information can be gathered. This enables local media outlets to report practical information to consumers who can then identify if they have possibly tainted products in their kitchens.

Q&A: Is it safe to buy meat when the "sell-by" date is about to expire?

How safe is it to buy beef or fish at a reduced price because the “sell by” date is about to expire? What are signs of bad steak? Does browning around the edges indicate it’s spoiled? —J.B., Lubbock, TX

You should buy fish and meat before the sell-by date and generally either use within a day or so or freeze it, our food scientist Linda Greene says. In general, less-than-fresh food won’t make you sick, as long as it’s handled properly and kept at 40 degrees F or colder, but don’t eat it if there’s a color change and an off-odor. Meat darkens when exposed to air, so a change in color alone doesn’t necessarily mean it’s gone bad, but don’t eat it if it’s slimy or tacky. Fish should smell fresh and mild, not fishy, sour, or ammonia-like. The flesh should be shiny and firm and should spring back when pressed.

Find out how to cut your risk of foodborne illness, and read more on Consumers Union's efforts to clean up food safety at NotInMyFood.org.

Image: This Year's Love's

Industry plots BPA defense

Food packaging industry leaders recently met to plan legislative and public relations defenses for the chemical bisphenol A (BPA), reported the Washington Post over the weekend. The chemical can be found in polycarbonate plastics, commonly used for baby bottles and sport bottles, as well as in the lining of most canned foods and some beverages. Studies suggest that BPA can mimic estrogen and may be linked to cancer, cardiovascular disease, diabetes, reproductive abnormalities, neurobehaviorial and other health problems in children and adults.

There’s currently a wave of regulation of the chemical. Canada, Minnesota, Chicago, and Suffolk County, New York have passed bans on certain uses, there’s pending legislation in many other states and a potential federal ban making its way through Congress. The regulation has likely sparked the industry into its current focus: finding ways to get the public to accept the toxic chemical as part of their lives.

According to the Post, ideas ranged from "fear tactics," such as suggesting parents would lose access to baby food if BPA were banned, to promoting "consumer choice" by arguing that BPA is the price you pay for lower-cost canned foods (compared to frozen and fresh foods) despite the fact that there are already some BPA-free cans on the market. And the group discussed an additional $500,000 public relations effort that could include, "a pregnant young mother who would be willing to speak around the country about the benefits of BPA."