BIOSAFETY REPORT FROM UN Industrial Development Organisation
A new report on "Biosafety Policy Options and Capacity
Building Related to Genetically Modified Organisms in the Food
Processing Industry of ASEAN", authored by Dr. Sakarindr Bhumiratana
of BIOTEC, Thailand provides an overview of the structure of food
processing and biotechnology foods in the region, and institutional
frameworks currently established at national and regional levels.
The report also provides an analysis of the main emerging issues,
challenges and trends relating to biotechnology foods and the food
processing industry; as well as recommendations on possible policy
options and mechanisms for their implementation. The full report can
be downloaded at
http://www.isaaa.org/kc/Global_ Status/global/Biosafety/biosafe
menu.htm in PDF and html.
Soy and fish oils reduce mortality rates in Japanese
population
Researchers from Gifu University in Japan reviewed
food records of 13,355 male and 15,724 females. During a seven year
follow-up period, 1,163 men and 899 women died. The study found that
the men and women who consumed the highest levels of soy were least
likely to die of any cause during the study. Omega-3 fatty acids
found in fish oil and fatty fish such as salmon and mackerel were
also associated with a lower risk of premature death among women,
but not men.
The
Japanese who have the highest life expectancy in the world,
traditionally eat a diet which includes a great deal of fish and
soy. Soya food products are rich in isoflavones, which are thought
to protect against some forms of cancer and the risk of heart
disease. Omega-3 fatty acids are associated with reduced levels of
inflammation in the body, reduced clotting, improved blood
cholesterol levels and perhaps also reduced blood pressure.
The
researchers comment, that more research is needed on the
relationship between these bioactive compounds and specific diseases
such as cancer, stroke and heart disease. The full paper was
published in the Am J Epidemiol 2002; 156:824-831.
WHO IDENTIFIES TOP TEN HEALTH RISKS
The
2002 World Health Organization's (WHO's) World Health Report,
entitled "Reducing risks, Promoting Healthy Life" identifies the top
ten global health risk factors in terms of the burden of disease
they are responsible for as follows: underweight, unsafe sex, high
blood pressure; tobacco consumption; alcohol consumption; unsafe
water, poor sanitation and hygiene; iron deficiency; indoor smoke
from solid fuels; high cholesterol; and obesity.
The
report also highlights that iron deficiency is one of the most
prevalent nutrient deficiencies in the world, affecting an estimated
two billion people, and causing almost a million deaths a year;
vitamin A deficiency is the leading cause of acquired blindness in
children, while iodine deficiency is probably the single most
preventable cause of mental retardation and brain damage. Severe
zinc deficiency is also noted as a significant cause of respiratory
infections, malaria, diarrhoeal disease, short stature, impaired
immune function and other disorders. The report recommends that
"priority should be given to controlling those risks that are well
known, common, substantial and widespread, and for which effective
and acceptable risk reduction strategies are available". An overview
of the report in six languages can be downloaded at
http://www.who.int/whr/en/.
