Is cellulose the latest food additive?
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/cellulose/MY01762
- With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
read biographyclose windowBiography of
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Katherine Zeratsky and Jennifer Nelson
Jennifer K. Nelson, M.S., R.D., L.D., C.N.S.D.
Jennifer Nelson is your link to a better diet. As specialty editor of the nutrition and healthy eating guide, she plays a vital role in bringing you healthy recipes and meal planning."Nutrition is one way people have direct control over the quality of their lives," she says. "I hope to translate the science of nutrition into ways that people can select and prepare great-tasting foods that help maintain health and treat disease."
A St. Paul, Minn., native, she has been with Mayo Clinic since 1978, and is director of clinical dietetics and an associate professor of nutrition at Mayo Clinic College of Medicine.
She leads clinical nutrition efforts for a staff of more than 60 clinical dietitians and nine dietetic technicians and oversees nutrition services, staffing, strategic and financial planning, and quality improvement. Nelson was co-editor of the "Mayo Clinic Diet" and the James Beard Foundation Award-winning "The New Mayo Clinic Cookbook." She has been a contributing author to and reviewer of many other Mayo Clinic books, including "Mayo Clinic Healthy Weight for EveryBody," "The Mayo Clinic Family Health Book" and "The Mayo Clinic/Williams Sonoma Cookbook." She contributes to the strategic direction of the Food & Nutrition Center, which includes creating recipes and menus, reviewing nutrition content of various articles, and providing expert answers to nutrition questions.
Katherine Zeratsky, R.D., L.D.
As a specialty editor of the nutrition and healthy eating guide, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She's active in nutrition-related curriculum and course development in wellness nutrition at Mayo Clinic in Rochester, Minn., and nutrition related to weight management and practical applications of nutrition-related lifestyle changes.
Other areas of interest include food and nutrition for all life stages, active lifestyles and the culinary arts.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
Latest entries
- Juicing and blending with a focus on flavor
May 22, 2013
- Safe juicing and blending
May 14, 2013
- Is NEAT part of your weight-control plan?
May 1, 2013
- Exercise, hunger and weight loss
April 25, 2013
- Another look at meat consumption and mortality
April 17, 2013
Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Nutrition-wise blog
-
May 18, 2011
Is cellulose the latest food additive?
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Wood pulp makes ice cream creamier, at least according to a recent newspaper article that's created quite a buzz. I thought I'd provide a bit of background on that surprising claim and give you something to chew on.
The wood pulp the article refers to is cellulose. Cellulose is the basic building block of the cell walls of all plants and is considered a complex carbohydrate. Various forms of cellulose are generally recognized as safe (GRAS) food substances according to the Food and Drug Administration.
Small cellulose particles impart a smooth consistency, mouthfeel and stickiness to products such as salad dressings, barbecue sauces and, yes, ice cream. Longer fiber lengths provide structure and a firmer texture to baked goods. Cellulose also helps capture and retain moisture and keeps products from seeming dry.
We're seeing more foods with added fiber, such as cellulose, because most people aren't eating enough foods that are naturally high in fiber — namely vegetables, fruits and whole grains. Manufacturers are also adding cellulose because it means they can use less fat and sugar without losing the desired mouthfeel or moistness. The rising cost of flour, sugar and oil may be another reason for this trend.
How do you feel about the idea of eating cellulose? It may be GRAS, but wouldn't you rather eat fresh fruits and vegetables to get the fiber and the other essential nutrients, vitamins and minerals they provide?
- Jennifer
17 comments posted
- Why wood pulp makes ice cream creamier. Wall Street Journal, May 4, 2011. http://online.wsj.com/article/SB10001424052748703834804576300991196803916.html?mod=djemHL_t. Accessed May 16, 2011.
- Cellulose. Database of Select Committee on GRAS Substances (SCOGS) Reviews. U.S. Food and Drug Administration. http://www.accessdata.fda.gov/scripts/fcn/fcnNavigation.cfm?filter=cellulose&sortColumn=&rpt=scogsListing. Accessed May 16, 2011.
Share on:
17 comments posted