STRAIGHT FROM THE HORSES MOUTH

Duane A. Lienemann
UNL Extension Educator

I am betting that most of you have heard on many occasions when you drop food on the floor – “Five Second Rule”.  It doesn’t seem to matter if it is in the school lunch room, fast food restaurant or even at home.  Of course we always laugh about it, but I have over the years seen many students, and non-students alike, carry through on the rule - pick it up and pop it in their mouth. Now I am sure that some people gag at that thought and others will admit that they have done just that. Either way I think it would be fun to look at an actual study that was done on this very topic.
     Five Second Rule: Are you ready for this? Apparently, food picked up just a few seconds after being dropped is less likely to contain bacteria than if it is left for longer periods of time. Well that actually makes sense in many ways, and according to the findings of research carried out at Aston University’s School of Life and Health Sciences in Birmingham, England, that is the fact of the matter. The findings suggest there may be some scientific basis to the “five-second rule” – the urban myth about it being fine to eat food that has only had contact with the floor for five seconds or less. Although people have long followed the five-second rule, until now it was unclear whether it actually helped.
     The study, undertaken by final-year biology students, monitored the transfer of the common bacteria Escherichia coli (E. coli) and Staphylococcus aureus from a variety of indoor floor types (carpet, laminate and tiled surfaces) to toast, pasta, biscuit and a sticky sweet when contact was made from three to 30 seconds. Interestingly, the results showed that:
1) Time is a significant factor in the transfer of bacteria from a floor surface to a piece of food, and 2) The type of flooring the food has been dropped on has an effect, with bacteria least likely to transfer from carpeted surfaces and most likely to transfer from laminate or tiled surfaces to moist foods making contact for more than five seconds.
     The study concluded that consuming food dropped on the floor still carries an infection risk, but it very much depends on which bacteria are present on the floor at the time.  They have found evidence that transfer from indoor flooring surfaces is incredibly poor, with carpet actually posing the lowest risk of bacterial transfer onto dropped food.  To make it even more interesting investigative team also carried out a survey of the number of people who employ the five-second rule. The survey showed that: 87 percent of people surveyed said they would eat food dropped on the floor, or already have done so; 55 percent of those who would, or have, eaten food dropped in the floor are women; and 81 percent of the women who would eat food from the floor would follow the five-second rule.  Furthermore, the study showed that a surprisingly large majority of people are happy to consume dropped food, with women the most likely to do so. But they are also more likely to follow the five-second rule, which this research has shown to be much more than an old wives’ tale. This study will bring some light relief to those who have been employing the five-second rule for years, despite a general consensus that it is purely a myth.
     Meat Staves Off Mental & Physical Declines in Older Men: A couple of weeks ago I wrote about another study, done in New York of course, that stated that eating cooked, fried or grilled meat could lead to dementia. Well, this week there is another study that sends a different signal. This study, conducted in Japan, actually showed that a diet rich in animal protein may help older men maintain higher levels of physical, psychological and social function! The associations were not observed in women, and no consistent associations were seen between plant protein intake and functional decline in either sex. The finding certainly pointed to the benefit of eating meat animal protein for aging males. As one of those aging males, it is good to know that I might actually be helping my faculties by imbibing in something that I love: delicious; succulent; aromatic; protein, zinc and iron rich red meat!  Oh is that music to a meat-eaters ear. Isn’t science wonderful? 
      Incidentally, the research was done at Japan’s National Institute of Health and Nutrition and the results were published in the Journal of the American Geriatrics Society.  This study was done by researchers investigated the relationship between protein intake and decline in higher-level functioning in a community of older adults. The analysis included 1,007 men and women with an average age of 67 years who completed food questionnaires at the start of the study and seven years later. Participants were divided into quartiles according to intake levels of both animal and plant protein. 
     During the study period, about one-quarter of participants reported declines in higher-level functional capacity. Now here is the good news for men like me. Drumroll please! This study showed that men in the highest quartile, which included those consuming animal protein, had significantly lower risk of decline in higher-level functioning than those in the lowest quartile. The study ultimately shows that the protein needs may increase with age as the body’s ability to process protein declines. I have to admit that I was hoping that the study would show that the lowest quartiles were those who consumed plant protein, but that was not highlighted in the study. I have my thoughts on that! One thing is evident to me. This may be good news for those who utilize the high protein, meat and dairy diets, or as some call the Atkins Diet. High five for Japanese scientists!!
     That is not the only study that shows the benefit of meat. The American Council on Fitness & Nutrition, in the 2013 report on the importance of foods of animal origin outlined how: Ultimately, the "often-overlooked impact of animal-source foods provides the high-quality protein and key micronutrients essential for physical and cognitive growth and well-being."
And according to the 2010 Dietary Guidelines Advisory Committee report, animal products provide a greater quantity and quality of protein than plant products. Meat, milk and eggs provide bioavailable micronutrients such as iron, zinc, calcium, vitamins A, D and B12 which are all associated with better growth, cognitive performance, motor development and activity!
   The preceding information comes from the research and personal observations of the writer which may or may not reflect the views of UNL or UNL Extension. For more further information on these or other topics contact D. A. Lienemann, UNL Extension Educator for Webster County in Red Cloud, (402) 746-3417 or email to: dlienemann2@unl.edu or go to the website at: http://www.webster.unl.edu/home