|
Influencing body shape through diet
Many Asian populations’ increased tendency to
develop insulin resistance, which can lead to Type
2 diabetes, is thought to be linked to a greater
tendency to deposit body fat in the abdominal
region (resulting in an apple-shaped body), more
than around the hips (which results in pear-shaped
body). Researchers in France have released
preliminary results which suggest that
substituting dietary saturated fat with
unsaturated fats, results in a more pear-shaped
distribution of body fat. This could be good news
for those who are at risk of developing Type 2
diabetes, and provides more compelling reasons for
Type 2 diabetics or those with impaired insulin
sensitivity to limit saturated fat in their diet.
More reasons to reject fad diets
A small study published in the August 2002 edition
of The American Journal of Kidney Diseases found
that healthy adults who consumed a very low
carbohydrate diet for two weeks, followed by a
moderately restricted diet for a further four
weeks, responded with significant increased acid
load in the urine, and a 60% increase in calcium
excretion. Calcium absorption in the intestine
increased a little but not sufficient to
compensate for increased losses. The study was too
small to draw any definitive conclusions, but the
possibility that such diets may increase the risk
of developing kidney stones, osteoporosis and
other diseases associated with low calcium intake,
add to the growing body of evidence that fad diets
may have long-term negative impacts on
health.
Hypoallergenic soybeans
A strain of soybeans in which the most common
protein to cause allergy has been removed has been
grown successfully by researchers in Hawaii.
Scientists are confident that the genes
responsible for the production of other less
common allergenic proteins in soybeans can also be
removed, paving the way for this low fat high
protein food source eaten all over the Asian
region, to be completely hypoallergenic.
Antibiotics residues and human health
An expert panel of microbiologists, risk
assessors, veterinarians and animal health
experts, chaired by Professor Phillip of Guys and
St Thomes' hospital in London, UK has concluded
that although the use of antibiotics in humans and
animals does result in the selection of
antiobiotic-resistant micro-organisms, the risk to
human health is very small, and there may be
serious consequences to both human and animal
health if prophylactic and clinical treatment is
banned. "Rather than banning the use of
antibiotics in animals, we believe that efforts
should focus on reducing the transmission of all
foodborne pathogens regardless of their antibiotic
susceptibility", commented Dr. Phillips. "This can
only occur through insistence on good hygienic
practices on farms, in abattoirs, during
distribution and marketing of food, and in the
proper handling and cooking of food, and must be
accompanied by consumer vigilance." The group of
experts concluded that banning any antibiotic
usage in animals, in the absence of a full risk
assessment, is not useful and could even be
harmful to both
human and animal health.
Heart protective benefits of tea
The peer-reviewed journal Circulation recently
published a study of 1,900 heart attack victims
who were tracked for four years. The study found
that those who drank the most tea before their
heart attacks had significantly better survival
rates than non-tea drinkers. The study included
deaths from all causes, not just heart disease,
and the relationship was consistent irrespective
of smoking status, presence of other
non-communicable disease such as obesity and
diabetes, age and gender. This is the latest of a
number of studies that have found that regular tea
drinkers seem to have a lower risk of heart
attacks. The most likely reason seems to be that
tea (both black and green) is a major contributor
of flavonoids to the diet of those who consume
large amounts of teas. Flavonoids, which are found
in a number of plant foods, are potent
antioxidants.
Health Implications of Acrylamide in Food
In April of this year Swedish scientists announced
results of analytical research on levels of
acrylamide in some foods. Concerns arose because
acrylamide in water and tobacco smoke, as well as
industrial exposures have been found to be
carcinogenic and neurotoxic. It is important to
note however, that to date there is no evidence of
a link between cancer in humans and the levels
found in foods.
In September 2002 results of research on how
acrylamide in food may be formed were announced at
an international scientific meeting. This research
identified that the naturally occurring amino
acid, asparagine when subjected to high
temperatures may react with some sugars and starch
molecules to form acrylamide. The results of this
research provide further evidence of earlier
expert opinion that -
-
Acrylamide has almost certainly been present in
foods for as long as humans have been cooking
their foods.
-
Acrylamide is therefore not a new food safety
risk, but another example of how improved
analytical techniques can detect low levels
substances which were previously undetectable.
-
A wide range of foods are likely to contain
acrylamide, including some baked, toasted and
fried product, some roasted vegetables and fruit
dishes.
-
Acrylamide is formed in both home-cooked and
processed foods.
The identification of a pathway for the formation
of acrylamide provides very useful clues on how to
reduce levels in foods in the future. For example
by breeding plants with lower levels of asparagine
or modifying cooking temperatures of some foods
and dishes.
Further research on this issue is clearly needed,
but meanwhile, a joint FAO/WHO consultation
convened in June, in response to the announcement
by the Swedish scientists, issued the following
interim advice -
-
Food should not be cooked excessively, i.e. for
too long or at too high a temperature. However,
all food, particularly meat and meat products,
should be cooked thoroughly to destroy foodborne
pathogens.
-
The information available on acrylamide so far
reinforces general advice on healthy eating.
People should eat a balanced and varied diet,
which includes plenty of fruit and vegetables,
and should moderate their consumption of fried
and fatty foods.
-
The possibilities for reducing the levels of
acrylamide in food by changes in formulation,
processing and other practices should be
investigated.
-
An international network “Acrylamide in Food”
should be established inviting all interested
parties to share relevant data as well as
ongoing investigations.
WHO conclusions that current evidence does not
warrant recommendations for consumers to make
changes to their diet, are endorsed by a number of
other agencies including the Swedish National Food
Administration, the UK Food Standards Agency and
the US Food and Drug Administration.
For more information AFIC’s website has a short
briefing
Click HERE
Or the full WHO report can be accessed at
http://www.who.int/inf/en/pr-2002-32.html
|
