To Get Women to Bike More, Build Better Bike Lanes

Mario Tama/Getty Images
Mario Tama/Getty Images

Biking is a great way to stay healthy and get around town without paying for gas, but not everyone bikes in equal numbers. There’s a gender gap in bike commuting, one that’s easily illustrated by bike-share numbers. Several years after its launch, the membership of New York’s Citi Bike program was less than a third female, and it isn’t a problem that’s unique to New York or bike-sharing in general.

A good way to get more women cycling, though, is to install more bike lanes, as researchers from the University of British Columbia and the University of Colorado concluded in a recent study in the Journal of Transport and Land Use. It sounds intuitive and, indeed, studies have shown that adding bike infrastructure leads to more people biking in general.

But it’s particularly important to talk about how to get women on bikes because the gender gap in cycling is so large in the U.S., even though the approximately equal shares of women and men biking in Europe tell us that riding a bike isn’t a uniquely male activity.

The latest study examined cycling demographics by neighborhood in Montreal and Vancouver, two cities that both have a diverse selection of bike infrastructure ranging from painted lanes to cycleways separated from the street. The researchers found that if a neighborhood had access to some kind of bike infrastructure within about half a mile (1 kilometer), that area saw four times as many people cycling as neighborhoods without bike lanes. But the difference between cycling on the road with cars and cycling in a dedicated lane of some sort had an even more significant impact for women specifically.

Though women make up half the commuters in Montreal and Vancouver, they were much less likely than men to ride bikes to and from work if there wasn’t any bike infrastructure. In some neighborhoods without infrastructure, only a tenth of the cycling commuters were women, while in one with better access to bike lanes, women made up almost half of the cyclists. When more bike commuters were hitting the road in a neighborhood, the percentage of men and women was about equal, perhaps because of the “safety in numbers” phenomenon.

Shaded maps of Montreal and Vancouver show the percentages of commuters bike.
The percentage of commuters in each neighborhood who get to work by bicycle, with darker colors indicating a greater share.
Teschke et al., Journal of Transport and Land Use, 2017

“To give women an equal opportunity to bike to work, municipalities need to build a great quality cycling network,” Kay Teschke, a professor of public health at the University of British Columbia and the study’s lead author, said in a Q&A with UBC’s news team.

The new study data, taken from 2011 Census results, may paint a slightly different picture than you might find in those cities now, six years later, when there might be new bike lanes or more bike commuters. Not to mention the fact that bike lanes aren’t necessarily spread evenly throughout a city, so other factors may be influencing this data, as the researchers admit. For instance, wealthier neighborhoods tend to have better bike infrastructure, which is why bike lanes have become a symbol of gentrification. But the results do track with previous research on the subject. A study in 2013 found that women cared more about cycling near bike paths or trails than men did, and several studies have found that women are more concerned about the safety issues associated with riding a bike than male riders.

Whether for men or women, though, the study makes it clear that cities could do a lot more to encourage cycling. People were more likely to bike if their neighborhood had an interconnected web of bike lanes, not just a few scattered paths. “The pattern of results suggested that the network formed by other bikeway types may have been more important than the specific bikeway characteristics,” the researchers write.

“Even though biking is faster and easier, more people walked to work than biked to work in both cities,” Teschke noted in her Q&A. She suggests that one reason could be that sidewalks are ubiquitous, but bicycle lanes are not—and whether men or women, people are apt to choose a mode of transport that makes them feel safe over one that’s a little more convenient but makes them think they’re about to get run over at any minute.

And while it might not seem that important to get women on bikes, cycling has major benefits that, ideally, the whole population should enjoy. Surveys find that people who cycle to work are happier than other types of commuters, and a 2016 study found that cyclists in the Netherlands outlive non-cyclists.

The CDC Is Here to Ruin the Holidays By Reminding You Not to Eat Cookie Dough

iStock.com/YinYang
iStock.com/YinYang

The holidays are upon us and, right on schedule, the Centers for Disease Control and Prevention (CDC) has arrived to crush one of the small joys the season has to offer. As The Takeout reports, the CDC issued a statement recently reminding us to abstain from eating raw cookie dough while baking, no matter how great the temptation may be.

Cookie dough, though delicious, is unfortunately unsafe to consume any time of year. The dough contains raw eggs that can potentially harbor salmonella, a type of bacteria that causes fever, diarrhea, and abdominal pain. And the risk of salmonella poisoning isn't the only reason to avoid raw dough: Uncooked flour hasn't been treated to kill germs, which means it may be carrying E. coli. The bacteria—which induces symptoms similar to those seen with salmonella exposure—can stay dormant in flour for months and reactivate when it's mixed with eggs, oil, and water. The only way to make sure your cookies are safe to eat is by giving them plenty of time to bake in the oven.

It's widely known that sampling raw cookie dough comes with health risks, but some of us need an extra reminder ahead of holiday cookie swap season.

"There are many special occasions through the year that are perfect to spend time with loved ones while preparing delicious baked foods in the kitchen," the CDC said in its statement. "When you prepare homemade cookie dough, cake mixes, or even bread, you may be tempted to taste a bite before it is fully cooked. But steer clear of this temptation."

Cookies are so appealing in their uncooked form that there are entire businesses built around cookie dough that's purportedly safe to eat. New York and London are both home to cookie dough cafes, and in 2014, a company that sells edible dough by the tub found success on Shark Tank. If you don't have access to safe-to-eat dough this holiday season, there are plenty of fully-baked cookie options out there to choose from.

[h/t The Takeout]

14 Facts About Celiac Disease

iStock.com/fcafotodigital
iStock.com/fcafotodigital

Going gluten-free may be a modern diet trend, but people have been suffering from celiac disease—a chronic condition characterized by gluten intolerance—for centuries. Patients with celiac are ill-equipped to digest products made from certain grains containing gluten; wheat is the most common. In the short-term this can cause gastrointestinal distress, and in the long-term it can foster symptoms associated with early death.

Celiac diagnoses are more common than ever, which also means awareness of how to live with the condition is at an all-time high. Here are some things you might not know about celiac disease symptoms and treatments.

1. Celiac an autoimmune disease.

The bodies of people with celiac have a hostile reaction to gluten. When the protein moves through the digestive tract, the immune system responds by attacking the small intestine, causing inflammation that damages the lining of the organ. As this continues over time, the small intestine has trouble absorbing nutrients from other foods, which can lead to additional complications like anemia and osteoporosis.

2. You can get celiac disease from your parents.

Nearly all cases of celiac disease arise from certain variants of the genes HLA-DQA1 and HLA-DQB1. These genes help produce proteins in the body that allow the immune system to identify potentially dangerous foreign substances. Normally the immune system wouldn't label gliadin, a segment of the gluten protein, a threat, but due to mutations in these genes, the bodies of people with celiac treat gliadin as a hostile invader.

Because it's a genetic disorder, people with a first-degree relative (a sibling, parent, or child) with celiac have a 4 to 15 percent chance of having it themselves. And while almost all patients with celiac have these specific HLA-DQA1 and HLA-DQB1 variations, not everyone with the mutations will develop celiac. About 30 percent of the population has these gene variants, and only 3 percent of that group goes on to develop celiac disease.

3. Makeup might contribute to celiac disease symptoms.

People with celiac disease can’t properly process gluten, the protein naturally found in the grains like wheat, rye, and barley. Patients have to follow strict dietary guidelines and avoid most bread, pasta, and cereal, in order to manage their symptoms. But gluten isn’t limited to food products: It can also be found in some cosmetics. While makeup containing gluten causes no issues for many people with celiac, it can provoke rashes in others or lead to more problems if ingested. For those folks, gluten-free makeup is an option.

4. The name comes from 1st-century Greece.

A 1st-century Greek physician named Aretaeus of Cappadocia may have been the first person to describe celiac disease symptoms in writing [PDF]. He named it koiliakos after the Greek word koelia for abdomen, and he referred to people with the condition as coeliacs. In his description he wrote, “If the stomach be irretentive of the food and if it pass through undigested and crude, and nothing ascends into the body, we call such persons coeliacs.”

5. There are nearly 300 celiac disease symptoms.

Celiac disease may start in the gut, but it can be felt throughout the whole body. In children, the condition usually manifests as bloating, diarrhea, and abdominal discomfort, but as patients get older they start to experience more “non-classical” symptoms like anemia, arthritis, and fatigue. There are at least 281 symptoms associated with celiac disease, many of which overlap with other conditions and make celiac hard to diagnose. Other common symptoms of the disease include tooth discoloration, anxiety and depression, loss of fertility, and liver disorders. Celiac patients also have a greater chance of developing an additional autoimmune disorder, with the risk increasing the later in life the initial condition is diagnosed.

6. Some patients show no symptoms at all.

It’s not uncommon for celiac disease to be wrecking a patient’s digestive tract while showing no apparent symptoms. This form of the condition, sometimes called asymptomatic or “silent celiac disease,” likely contributes to part of the large number of people with celiac who are undiagnosed. People who are at high risk for the disease (the children of celiac sufferers, for example), or who have related conditions like type 1 diabetes and Down syndrome (both conditions that put patients at a greater risk for developing new autoimmune diseases) are encouraged to get tested for it even if they aren’t showing any signs.

7. It’s not the same as wheat sensitivity.

Celiac is often confused with wheat sensitivity, a separate condition that shares many symptoms with celiac, including gastrointestinal issues, depression, and fatigue. It’s often called gluten sensitivity or gluten intolerance, but because doctors still aren’t sure if gluten is the cause, many refer to it as non-celiac wheat sensitivity. There’s no test for it, but patients are often treated with the same gluten-free diet that’s prescribed to celiac patients.

8. It's not a wheat allergy either.

Celiac disease is often associated with wheat because it's one of the more common products containing gluten. While it's true that people with celiac can't eat wheat, the condition isn't a wheat allergy. Rather than reacting to the wheat, patients react to a specific protein that's found in the grain as well as others.

9. It can develop at any age.

Just because you don’t have celiac now doesn’t mean you’re in the clear for life: The disease can develop at any age, even in people who have tested negative for it previously. There are, however, two stages of life when symptoms are most likely to appear: early childhood (8 to 12 months) and middle adulthood (ages 40 to 60). People already genetically predisposed to celiac become more susceptible to it when the composition of their intestinal bacteria changes as they get older, either as a result of infection, surgery, antibiotics, or stress.

10. Not all grains are off-limits.

A gluten-free diet isn’t necessarily a grain-free diet. While it’s true that the popular grains wheat, barley, and rye contain gluten, there are plenty of grains and seeds that don’t and are safe for people with celiac to eat. These include quinoa, millet, amaranth, buckwheat, sorghum, and rice. Oats are also naturally gluten-free, but they're often contaminated with gluten during processing, so consumers with celiac should be cautious when buying them.

11. Celiac disease can be detected with a blood test.

Screenings for celiac disease used to be an involved process, with doctors monitoring patients’ reactions to their gluten-free diet over time. Today all it takes is a simple test to determine whether someone has celiac. People with the condition will have anti-tissue transglutaminase antibodies in their bloodstream. If a blood test confirms the presence of these proteins in a patient, doctors will then take a biopsy of their intestine to confirm the root cause.

12. The gluten-free diet doesn’t work for all patients.

Avoiding gluten is the most effective way to manage celiac disease, but the treatment doesn’t work 100 percent of the time. In up to a fifth of patients, the damaged intestinal lining does not recover even a year after switching to a gluten-free diet. Most cases of non-responsive celiac disease can be explained by people not following the diet closely enough, or by having other conditions like irritable bowel syndrome, lactose intolerance, or small intestine bacterial overgrowth that impede recovery. Just a small fraction of celiac disease sufferers don’t respond to a strict gluten-free diet and have no related conditions. These patients are usually prescribed steroids and immunosuppressants as alternative treatments.

13. If you don’t have celiac, gluten probably won’t hurt you.

The gluten-free diet trend has exploded in popularity in recent years, and most people who follow it have no medical reason to do so. Going gluten-free has been purported to do everything from help you lose weight to treat autism—but according to doctors, there’s no science behind these claims. Avoiding gluten may help some people feel better and more energetic because it forces them to cut heavily processed junk foods out of their diet. In such cases it’s the sugar and carbs that are making people feel sluggish—not the gluten protein. If you don’t have celiac or a gluten sensitivity, most experts recommend saving yourself the trouble by eating healthier in general rather than abstaining from gluten.

14. The numbers are growing.

A 2009 study found that four times as many people have celiac today than in the 1950s, and the spike can’t be explained by increased awareness alone. Researchers tested blood collected at the Warren Air Force Base between 1948 and 1954 and compared them to fresh samples from candidates living in one Minnesota county. The results supported the theory that celiac has become more prevalent in the last half-century. While experts aren’t exactly sure why the condition is more common today, it may have something to do with changes in how wheat is handled or the spread of gluten into medications and processed foods.

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