Columnist Dr. Cheryl Christy

Author's note: This column is intended for educational purposes only. It aims to highlight gaps in health knowledge, provide support and empower organizations to guide their members in creating effective health and wellness programs.

The U.S. Farm Bill originated as the Agricultural Adjustment Act of 1933, during the Great Depression, and was envisioned to supplement farm incomes, ensure a stable food supply and support the American farm economy. It resulted in subsidizing the production of cheap fats, sugars and oils that fuel obesity, create profit for food processors and industrial farmers and support agricultural practices that damage the environment with long-term consequences for our health. Over decades, it has expanded in scope from basic price support into a massive omnibus package, with most funding now going toward programs like SNAP for low-income individuals. It is a legislative package passed by the U.S. Congress every five to seven years, with changes depending upon Congress' focus. Twenty percent or less of the U.S. Farm Bill goes directly to farmer-related programs.

While this bill is viewed as an agricultural spending measure, the U.S. Farm Bill directly dictates public health, nutrition security and healthcare outcomes across the country. It serves as the primary funding vehicle for feeding millions of Americans and shapes the entire U.S. food supply chain.

AGRICULTURE LEGISLATION IMPACTS HEALTH

1. Reduces food insecurity. The Nutrition Title makes up 75% to 80% of the entire bill’s budget. It funds the Supplemental Nutrition Assistance Program (SNAP), the national school lunch program and WIC, meant to prevent malnutrition and starvation and improve children’s health.
2. Metabolic health and chronic disease. The Farm Bill dictates which agricultural sectors receive subsidies, directly influencing retail food prices. This was alluded to in my prior op-ed regarding subsidies favoring commodity crops, such as corn and soy, over “specialty crops” like fresh fruits and vegetables. The favored crops mean lowering the cost of producing high-fructose corn syrup, hydrogenated oils and highly processed foods. Studies show that calorie-dense, nutrient-poor foods fuel the metabolic health crisis, resulting in increased rates of obesity, type 2 diabetes and cardiovascular diseases.
3. Food safety and quality standards are part of contamination prevention, including identifying and mitigating foodborne pathogens, like E. coli or Salmonella, and nutritional thresholds as part of food retail.
4. Environmental and chemical exposure with rules for how land is managed and what chemicals can be utilized. Provisions within the bill address pesticide regulation and oversight. Direct exposure to specific agricultural chemicals has been linked to elevated risk of cancer, Parkinson’s disease and developmental issues in farming communities. The bill’s funding helps farmers reduce runoff containing fertilizers and livestock waste that affect local drinking supplies from nitrate poisoning and toxic algal blooms.

AGRICULTURE DIRECTLY AFFECTS HEALTH

The U.S. is in the grip of an epidemic, but it is not in the hands of the medical community. It is the rising cost and limited availability of healthy food that is resulting in a decline in Americans’ health. Agricultural policies influence the food and drink environments by creating incentives for food producers to specialize in specific crops. The nutrient content of various fruits and vegetables has declined from earlier decades, which relates to changes in the food system. Food safety is becoming an increasing concern, as more than 200 types of diseases are spread through food, causing a wide range of symptoms ranging from diarrhea to cancer.

Farm policies encourage mass production. To reduce costs, industrial farming uses highly centralized and mechanized production practices, including confined animal feedlot operations and monocultures. Although these methods are efficient, they create conditions that place plants and animals at risk of disease and microbial contamination and they cause environmental harm by depleting nutrients in the soil and requiring the use of artificial fertilizers. The price of food to consumers does not include the true costs of its production. Our current farm policy is contrary to our nutritional, environmental and economic needs. Agricultural policy should never undermine the public’s health. As healthcare professionals, we must do more to ensure that agricultural policy influences a better food supply. We can promote the consumption of locally grown, humane and sustainably produced, via healthy food choices at schools and healthcare institutions.

Dr. Cheryl Christy is a Baldwin County resident and registered nurse with nearly 30 years of experience. She holds master's degrees in nursing education and nursing practice and a doctorate in nursing practice. She is a member of Sigma Theta Tau, Phi Pi Chapter, a certified lay counselor and the author of "Voices for Healthcare," a health care blog.

Read her previous column titled "The government, industrial agriculture and health – Part 1" on www.GulfCoastMedia.com. Her blog can be found at https://substack.com/@dnprn.