Cannabis in Food - Hot Culinary Trend, But What About the Mental Health Research?

Cannabis has become the hot trend as more states legalize it.  But a recent article,  Marijuana, Mental Illness, and Violence  points out that much of the research on marijuana's impact on mental health is being overlooked.  It references numerous research studies completed over the last 20+ years that point to the fact that there are issues of dependence, increasing existing symptoms in those with forms of psychosis, and links to violence.

So reviewing the medical research via google search (selected journal articles below), it is easy to see that there are issues with extended use, especially today when the levels of THC can be much higher than years ago.  So for those companies embarking on new ventures involving cannabis, what will be the legal concerns in the coming years when people file lawsuits - perhaps the parents of a schizophrenic youth, or the victims of  accident involving a long term user?

Note - The focus here is on THC containing foods.  CBP oil is a nonpsychoactive chemical derived from hemp or marijuana.

The British Journal of Psychiatry  - Psychiatric effects of cannabis  (2018)

Results - "An appreciable proportion of cannabis users report short-lived adverse effects, including psychotic states following heavy consumption, and regular users are at risk of dependence. People with major mental illnesses such as schizophrenia are especially vulnerable in that cannabis generally provokes relapse and aggravates existing symptoms. Health workers need to recognise, and respond to, the adverse effects of cannabis on mental health."

The Lancet - Cannabis use and risk of psychotic or affective mentalhealth outcomes: a systematic review  (2007)

Findings - "There was an increased risk of any psychotic outcome in individuals who had ever used cannabis (pooled adjusted odds ratio=1·41, 95% CI 1·20–1·65). Findings were consistent with a dose-response effect, with greater risk in people who used cannabis most frequently (2·09, 1·54–2·84). Results of analyses restricted to studies of more clinically relevant psychotic disorders were similar. Depression, suicidal thoughts, and anxiety outcomes were examined separately. Findings for these outcomes were less consistent, and fewer attempts were made to address non-causal explanations, than for psychosis. A substantial confounding effect was present for both psychotic and affective outcomes."

Does cannabis use encourage other forms of illicit druguse?  (2002)

Those using cannabis on more than 50 occasions per year had hazards of other illicit drug use that were 59.2 times higher than non‐users. Conclusions. Findings support the view that cannabis may act as a gateway drug that encourages other forms of illicit drug use. None the less, the possibility remains that the association is non‐causal and reflects factors that were not adequately controlled in the analysis.

ADDICTIVE DISORDERS: Edited by John B. Saunders and Linda B. Cottler

Changes in cannabis use among young people  : impact on mental health  

Summary - Cannabis use among youth remains prevalent, and recent studies are consolidating previous findings that adolescents are especially vulnerable to mental health disorders associated with cannabis. This suggests that cannabis involvement requires increased prominence in research, prevention initiatives, routine screening, and interventions to improve adolescent mental health.

The Lancet 

Review Adverse health effects of non-medical cannabis use (2009)

For over two decades, cannabis, commonly known as marijuana, has been the most widely used illicit drug by young people in high-income countries, and has recently become popular on a global scale. Epidemiological research during the past 10 years suggests that regular use of cannabis during adolescence and into adulthood can have adverse effects. Epidemiological, clinical, and laboratory studies have established an association between cannabis use and adverse outcomes. We focus on adverse health effects of greatest potential public health interest—that is, those that are most likely to occur and to affect a large number of cannabis users. The most probable adverse effects include a dependence syndrome, increased risk of motor vehicle crashes, impaired respiratory function, cardiovascular disease, and adverse effects of regular use on adolescent psychosocial development and mental health.

https://www.iol.co.za/ios/arts/cannabis-infused-food-and-drink-the-hot-culinary-trend-of-2019-18927774

Cannabis infused food and drink the hot culinary trend of 2019
Arts / 23 January 2019, 10:55am / Staff reporter

WASHINGTON - Plant-based ingredients, including cannabis and CBD, and zero-waste cooking will be the hottest overall culinary trends of 2019, new research from the National Restaurant Association finds.

According to the Association’s 2019 What’s Hot Culinary Survey, a barometer of US food and beverage trends, 650 professional chefs – all members of the American Culinary Federation – said infusing food and drink with cannabis and CBD could create unique cuisine opportunities and potential new markets for experiential dining occasions.

Chefs ranked 140 items – from all-day breakfast to zero-waste cooking – as “hot", “yesterday’s news” or “perennial favorite.” The resulting What’s Hot list gives a preview of the food, beverages and culinary themes that will be the talk of 2019.

Nearly 77 percent of the chefs ranked cannabis/CBD-infused drinks as the No 1 trend, and 76 percent of them tapped cannabis/CBD-infused food as the second most popular. Seventy percent ranked zero-waste cooking as the third most popular trend.

However, as chefs and restaurateurs consider incorporating the ingredients into menu items, association officials stressed that operators follow all laws,when selling or using those items at their restaurants.

Third on this year’s list of overall trends is zero-waste cooking, which calls for chefs and restaurateurs to reduce the amount of food waste created during the preparation of menu items to prevent it from ending up in landfills. The chefs said zero waste could be achieved through nose-to-tail cooking, incorporating “ugly” produce into menu items and recycling or composting, among other things.

“Zero-waste cooking is a sign of the times,” said Hudson Riehle, the Association’s senior vice president of research. “Millennial and Gen Z customers in particular expect restaurants to be more eco-friendly, so sustainability is high on their list. It’s also good for business. Not only is food waste reduction more cost effective, it creates brand loyalty and helps protect the planet. It’s a big win for everyone.”

The survey indicates that Americans crave foods that not only nourish but also help sustain the planet. Plant-based and veggie centric foods are no longer just for vegetarians. In fact, three of the 15 hottest items are plant-based sausages/burgers, veggie-centric/vegetable forward cuisine and plant-based proteins. Hyper-local sourcing, including restaurants that grow produce in their own gardens, also made the Top 10 list:

Cannabis/CBD oil-infused drinks.

Cannabis/CBD oil-infused food.

Zero-waste cooking.

Globally inspired breakfast dishes.

Global flavors in kids' meals.

Hyper-local.

New cuts of meat.

Veggie-centric/vegetable-forward cuisine.

Chef-driven fast-casual concepts.

Craft/artisan/locally produced spirits.