A healthy workplace starts with basics such as eliminating lunchroom beverages and snacks containing the unhealthy ingredients of high fructose corn syrup (HFCS) and hydrogenated oil (HO).
While there are a host of unhealthy ingredients, HFCS and HO are abundant in every day food products and beverages because they are cheaper than their real fat and sugar counterparts. Plus, they extend product shelf life. Unfortunately, a long shelf-life is delivered at the expense of our health.
Let’s start with an explanation of why HFCS is unhealthy. The consumption of fructose doubled in the past 30 years and increased six-fold in the last century, according to Robert Lustig, MD and Professor of Pediatrics in the division of Endocrinology at the University of California, San Francisco.
In order to explain the health risks associated with consuming HFCS, let’s clarify a few simple biochemistry facts:
1. Sugar (sucrose) and HFCS are both carbohydrates
2. Carbohydrate metabolism generates hormones including:
• Insulin, which stores blood sugar
• Leptin, which tells the brain it’s satisfied and to stop eating
3. Sugar and HFCS are metabolized differently, which according to Dr. Lustig, debunks the theory that all calories are equal:
• Sugar is metabolized by all organs
• Fructose is metabolized solely by the liver as fat
According to Dr. Lustig, chronic fructose metabolism causes:
• Greater insulin resistance than other food, clouding leptin’s message of fullness, resulting in over eating.
• Depletes ATP, a chemical that conveys energy to cells. ATP depletion generates uric acid, which in excessive, can cause gout and hypertension.
• Stimulates “fat making” in the body.
• Jeopardizes healthy cholesterol, by contributing to very low-density lipoproteins.
• Liver insulin resistance causes the pancreas to release extra insulin, which can force extra energy into fat cells, resulting in persistent weight gain that drives obesity.
• High insulin can drive cancer growth.
On the other hand, hydrogenated oil (HO) or trans-fat is easier to explain than HFCS.
According to the American Heart Association, there are two types of trans fats:
1. Naturally-occurring trans-fats are produced in the digestive track of certain animals. Food products made from those animals may contain small amounts of naturally occurring trans-fat.
2. Artificial trans-fat is created by adding hydrogens to liquid vegetable oils and are extremely dangerous to our health. The “hydrogenation” process makes liquid oil solid and extends the shelf life of products.
Artificial trans-fat is generally listed on ingredient labels as hydrogenated or partially hydrogenated oil. Avoid ALL items listing hydrogenated oil of any type, as it’s directly linked to inflammation and heart disease.
Common lunchroom items containing HO and/or HFCS include creamer, hot chocolate, sweetened coffee and chai tea mixtures, candy, bars, packaged fruit snacks, cookies, sweetened yogurt, chips, pretzels, crackers, commercial peanut butter and sweetened beverages.
Swap out unhealthy lunchroom items with unsweetened coffee and tea, fresh unsweetened milk or cream, fresh fruit and/or veggies, raw or lightly roasted nuts and seeds, cheese sticks and plain low-fat yogurt and/or cottage cheese.
Post an explanation about the purpose behind the lunchroom selection change. Emphasize your company values employee wellness and its desire to create a healthy working environment. Even small changes can lead to big wellness benefits.
Keep an eye on UBF’s news updates for more ways to promote a healthy work environment.
Roseann is UBF's health management practice leader and is the glue that turns wellness into health management. Roseann has many years of experience in health and wellness management as well as much knowledge of nutrition and its industry.