News summary

Benefits of breakfast

A small study by researchers at the University of Nottingham suggests that missing breakfast may be bad for the heart, and possibly have an unwelcome influence on weight. It appears that when healthy women whose weight is normal miss breakfast their cholesterol levels rise and their bodies’ sensitivity to insulin is reduced. In addition, study subject tended to eat more calories on breakfast-free days suggesting that in the long run they could gain weight. Dr Hamid Farshchi says existing research suggests that people who eat breakfast, particularly whole-grain cereals, have lower cholesterol and insulin levels, and this combines with his results to suggest that making time for breakfast is likely to have long-term health benefits.
Reuters Health Online

Children’s eating habits – survey results

A school survey by the Dyscovery Centre shows that more than seven out of ten children aged 7-11 in England and Wales had not eaten fresh fruit in the 24 hour period about which they were questioned, while nearly seven out of ten had had no fresh vegetables. A little over half had had neither. The centre, which provides specialist services to people with living and learning difficulties, also found that headteachers believe children get more than enough carbohydrates, and that parents have the greatest influence on children’s diets, followed by advertising and peers. With particular reference to learning ability and concentration, the results show that 86 per cent of children had not eaten fish in the period under scrutiny and that only one in 11 schools serves it. In addition, one in ten children leaves home in the morning without breakfast, and one in five without drinking anything.
The Dyscovery Centre

Plant compound may prevent a form of cancer

A compound in liquorice may help prevent a variety of the herpes virus from developing into a form of cancer. A team at New York University says the compound – glycyrrhizic acid – could kill cells harbouring the virus associated with Kaposi sarcoma, by disrupting the action of the genes that control its ability to remain latent. Although the treatment of active herpes infections is improving, the latent forms are not yet so amenable. Liquorice, derived from the root of Glycyrrhiza glabra, has been used for more than 4,000 years as a flavouring agent, and is also used as an alternative medicine for the treatment of gastric and duodenal ulcers, sore throat, bronchitis, cough, arthritis, adrenal insufficiency, and allergic diseases.
BBC News Online

Anti-cholesterol food additive

Coca-Cola has applied to the Food Standards Agency for permission to add phytosterol, a natural plant extract that can prevent the absorption of LDL, to a range of fruit juices. The substance is already used in some margarines, milk drinks and yoghurts. The application has been approved provisionally and will be scrutinised by the EU. If the new products are cleared, they are expected to be launched next year.
The Times Online

Fast food diet “can be healthy”

A teacher in Canada has attempted to show that a diet of fast food can be healthy. Les Sayer, who teaches biology at Edmonton, in Alberta, has lost weight and reduced his blood pressure after eating only MacDonald’s foods for a month. He wanted to show that the food can be perfectly healthy as long as it is taken in moderation and used in conjunction with exercise. Mr Sayer carried on weight- and cardiovascular training throughout the period of the diet. Dieticians at the University of Alberta who analysed the diet conclude that Mr Sayer lost weight in part because he ate less that he had before and in part because he was consuming too much fat and salt and not enough fibre, vitamins and minerals. McDonald’s Canada has dissociated itself from Mr Sayer.
CBC Online

Call for action on link between conditions

Scientists in the US say osteoporosis patients should be screened for coeliac disease, after their research indicated an association between the conditions. A study at the Washington University Bone Clinic concludes that those with the brittle bone disorder are 17 times more likely than the average to have coeliac disease. Lead researcher William Stenson says the coeliac risk rate is “high enough to justify a recommendation that all individuals with osteoporosis undergo screening”. He believes osteoporosis patients should undergo a simple blood test – serologic screening – first, and if that reveals antibodies associated with coeliac disease they should undergo an intestinal biopsy.
BBC News Online

Food labelling “wildly inaccurate”

Research by Which? shows that the nutritional information on some food products is very far from reliable. According to the magazine’s research based on a sample of 70 products, the quantities of more than 500 nutrients matched the amounts claimed on the labels in only 7 per cent of cases. Some products were well outside the allowed error margin of 20 per cent. These include a pizza intended for children which had 47 per cent more sugar in it than was stated. The Food Standards Agency says, “It is the manufacturers’ and retailers’ responsibility to ensure that the products they sell are accurately labelled and do not mislead, and local food law enforcement officers are responsible for checking that they do so.” A spokesman for the Food and Drink Federation spokesperson said any suggestion that food manufacturers set out to confuse or mislead consumers is untrue.
BBC News Online

Organic claims ruled unfounded

The Advertising Standards Authority has upheld two complaints against the Soil Association for describing organic foods as “healthy” and “more humane to animals”, saying the claims, made in a leaflet last year, cannot be substantiated scientifically. The Soil Association says it has submitted new evidence to the ASA showing that no non-organic food has more minerals and vitamins. A recent study on rats found those fed on organic fruit and vegetables experienced health benefits, while another showed that organic milk has higher levels of vitamin E, omega 3 essential fatty acids and antioxidants, but many dispute the claims.
BBC News Online

Ancient grains may help coeliac sufferers

Scientists in Norway say it may be possible to produce bread for the consumption of coeliac disease patients using primitive forms of wheat. Dr Oyvind Molberg, of the University of Oslo, says the primary source of inflammation in coeliac disease is a peptide found in gluten, and called 33mer, which is attacked by sufferers’ T cells. Dr Molberg has examined the reaction of T cells to ancient strains of wheat and found that in some cases there appear to be no 33mer fragments to cause problems, and he says this is a basis for further research. Most of the varieties of wheat in this category are from the area of the Middle East historically known as the Fertile Crescent.
Reuters Health Online