By P. Jordan Steel
Every year firefighters die. It is the nature of the business, a job where one is expected to “risk a lot to save a lot.” Volumes have been written about the tragedy of the deaths that were avoidable, whether caused by excessive speed of an apparatus on the way to a call, lack of a proper size-up to identify hazards, or the lack of situational awareness of changing conditions. The unnecessary loss of a firefighter is always tragic.
There are many hazards facing today’s firefighter. One only has to look at the statistics to discern what is without question, the greatest threat. According to the Federal Emergency Management Agency (FEMA), between January 7, 2003 and December 24, 2012, 1,070 firefighters died on duty. Of these deaths, 510, or 47.8 percent, were from heart attacks. The other causes of death pale by comparison. Trauma accounted for just 28.4 percent of deaths, while burns and asphyxiation together accounted for 7.9 percent. These figures clearly indicate that the key to reducing firefighter deaths is improving firefighter fitness.
How bad is firefighter fitness? In January of 2012, the National Volunteer Fire Council released a study entitled “Addressing the Epidemic of Obesity in the United States Fire Service.” This study found that not only were rates of overweight and obese individuals in the fire service higher than those found in the general public, but that a staggering 73 to 88 percent of firefighters were overweight. The study found that occupational factors such as sleep disruption, shift work, and the absence of fitness standards all place firefighters at high risk for weight gain. Of particular importance, the study pointed to unhealthy eating patterns in the firehouse as a major problem. Among the problems associated with the epidemic of overweight firefighters, one problem stands out: more frequent cardiac events.
Fire departments across the country have taken steps over the years to address some of the causes identified as contributing to this epidemic. Many departments have invested in closed dispatching systems to minimize sleep disruption. Many fire departments have responded by implementing National Fire Protection Association (NFPA) Standard 1583, Standard on Health-Related Fitness Programs for Fire Department Members, which has led to many exercise initiatives. Unfortunately exercise, while important, is not the answer to the obesity problem. Consider the following example. A group of firefighters head out in the afternoon for a four-and-a-half mile, 45-minute run. For a 185-pound man, this would result in burning 647 calories. That evening after the firehouse meal, the fourth person on the truck is sent to Dairy Queen to pick up medium Snickers Blizzards for the crew. The calorie count for the Blizzard is 850, eliminating any weight loss benefit from the exercise.
The solution to the problem is obvious, but implementing it means changing tradition, which is always a daunting task in the firehouse. The ultimate challenge is modifying the firehouse diet. Many would argue that the firehouse diet has improved over the years. They would point to things such as increased consumption of chicken over beef, more grains and cereals in the diet, and low-fat alternatives such as skim milk and low-fat dressings. Unfortunately, these attempts to improve the firehouse diet are in many ways contributing to the problem, not solving it.
Take for example the increased consumption of chicken and the reduced consumption of beef. Although many would assume this to be a step in the right direction, few realize that this could be exacerbating the cholesterol problem. The fact is that roasted white meat chicken actually has MORE cholesterol than an equivalent serving of lean ground beef. The increased consumption of grains and cereals could be a benefit if you were really eating grains and cereals, but the vast majority of grains and cereals consumed in America have been processed to the point that they are nutritionally deficient and are digested by the body in a similar fashion to sugar. What remains is dramatically different that the healthy, whole grain products that one should be eating. And when companies take the fat out of a food, what are they putting in its place? Very often the fat is replaced with high-fructose corn syrup, one of the most harmful processed foods in the standard Western diet.
What needs to take place in the kitchens of firehouses across the country is a change in the way firefighters look at food. Instead of looking at meals with little thought as to what is in them, firefighters need to look at each meal and consider whether it will move them closer to, or further from, good health. The key to obtaining the best health possible is nutritional excellence. By taking the steps outlined below, firefighters can improve their fitness and protect themselves from the number one killer of firefighters: heart attacks.
The first step is to dramatically increase the amount of vegetables in one’s diet. Vegetables are the foundation for improving health. Because of this, filling your diet with as many green leafy vegetables and assorted vegetables of other types should be your daily goal. By eating an assortment of vegetables, you are filling up with nutrient-rich foods that provide all of the vitamins, minerals, and phytonutrients that your body needs to protect itself. In addition, vegetables do not contain cholesterol, and the soluble fiber that they contain helps lower the bad cholesterol in one’s system. Most are very low in calories. All meats, including fish, are the opposite; they contain cholesterol and do not contain fiber. The fact that all meat contains cholesterol, and no fiber, leads to the second step in achieving nutritional excellence. The second step is to eliminate or dramatically reduce the amount of all types of meat from one’s diet. Research clearly shows that individuals who consume higher levels of meats of all kinds have higher incidences of heart problems. The relationship of meat consumption to heart problems also carries over to other animal products. This means that there are negative effects from consumption of dairy and eggs also. The third step is to replace processed grains with whole grains. And finally, read labels and avoid as many processed additives and chemicals from your foods as possible.
A common objection in the firehouse to changes such as those mentioned above is the perceived need for meat, eggs, and dairy as a source of protein and calcium. This objection is easily debunked by the benefits of a “Whole Food, Plant-Based Diet.” There is more protein per calorie in vegetables such as broccoli and romaine lettuce than in beef. In addition, a well-rounded, plant-based diet will provide many sources of protein such as beans, brown rice, and tofu. And as for calcium, although dairy is indeed a rich source, studies have shown that because it is delivered in the form of animal protein, dairy might actually hurt bone health by creating an acidic state in the body. Rich sources of calcium are found in dark leafy green vegetables such as collard greens and kale as well as fortified sources such as almond milk and orange juice, rendering the need to consume dairy nonexistent.
For anyone who has sat at the dinner table in their local firehouse, it is obvious that walking in and announcing that we are all becoming vegans will be about as popular as closing stations. It is therefore important to have a strategy to implement change. Educating the members is a good place to start. There are many resources that effectively convey the message of the value of a whole food, plant-based diet. One that is particularly powerful is the DVD Forks over Knives. This movie will be an eye-opener for every firefighter as it pays particular attention to the relationship between diet and heart disease. It documents the work and dietary research of Caldwell Esselstyn, M.D. and T. Colin Campbell, PhD. Dr. Esselstyn is the director of the Wellness Institute at the Cleveland Clinic, which has been ranked as the number one cardiac hospital in the United States for the last 15 years straight. Dr. Campbell is Professor Emeritus of Nutritional Biochemistry at Cornell University and the co-author of The China Study, a renowned work that highlights the relationship between animal protein and chronic diseases such as heart disease.
The second is the book The Engine 2 Diet. This book, written by former Austin (TX) firefighter Rip Esselstyn, tells the story of changes that were made in the firehouse kitchens in Austin and the health benefits experienced by the firefighters as a result. It also gives an easy plan to follow and some excellent recipes. Making changes in the kitchen is actually the easy part. There are an unlimited number of delicious recipes in books and on the Internet that provide the same types of meals that firefighters like, including pasta dishes, Mexican food, and casseroles…all without meat and dairy.
The bottom line is that the time to get serious about reducing line-of-duty firefighter deaths is now. It just takes someone in the firehouse to take the initiative to get educated, provide the resources to their fellow members, and begin introducing delicious healthy whole food, plant-based recipes to their fellow firefighters. The success of those who begin to make the changes in their diets–resulting in weight loss, reduced blood pressure, and improved cholesterol numbers–will soon be noticed, and the momentum will build leading to a healthier fire department and reduced risk of line-of-duty deaths due to cardiac problems.
P. Jordan Steel is a captain and 19-year veteran of the city of Appleton (WI) Fire Department. Jordan received his Bachelor of Science degree in business from Florida State University and is a Certified Nutritional Health Coach, having studied at the Institute of Integrative Nutrition. He is also a Certified Personal Trainer. Through his company, Generations of Health, Jordan shares the message of nutritional excellence to organizations and fellow firefighters.
