The Most Hidden of All the Hidden Hungers: The Global Deficiency in DHA and EPA and What to do About It.

Two recent international studies have documented the very low intakes, almost everywhere, of the essential fats, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These consumption levels are then contrasted with the many dietary recommendations on DHA/EPA around the world. This comparison demonstrates that most of the global population suffers a gross deficiency. The paper then reviews the policies of numerous relevant organizations who might be expected to be interested in the problem. This reveals a near universal lack of action, even awareness that there is a problem. Finally, the paper considers the practical options of improving the global supply of DHA/EPA - fish, algae, omega-6s, and crops. The deficiency is likely to persist.

The fundamental flaw in obesity research.

The basic problem with comparative diet trials is our inability to measure what people eat. All conventional instruments depend on subjects' reports. Most trials lack independent biochemical, physiological or genetic measures of intake. So, we do not know if subjects actually follow the diets being tested and compared. We can assess weight gain/loss, but we fail in a fundamental scientific requirement, accurately measuring the independent variable in a causal experiment. Worse, we know most subjects under-report their energy intake and its components, the obese especially. The problem is compounded by attempts to show diets' effects on other risk factors, like triglycerides. Researchers seek to correlate two variables, without having accurately measured one of them, producing misleading associations. The consequence is we do not know if the results of any current diet trials are valid or reliable. Developing rigorous measures of food intake is the highest priority in obesity research. That involves improvements in technology as well as science. We need: (1) biomarkers of intake for energy, macro- and micro-nutrients and other food components relevant to weight gain/loss; (2) field measuring instruments that are cheap, rapid, painless, non-intrusive and self-administerable; and (3) electronic data transmission systems that preclude subjects' ability to misreport.

Public health issues arising from microbiological and labelling quality of foods and supplements containing probiotic microorganisms.

OBJECTIVE: To assess the accuracy and helpfulness of labelling on products containing probiotic bacteria. DESIGN AND SETTING: 52 such products - 44 from the UK (21 supplements, 15 fermented functional foods, eight 'health-care' products) and eight from continental Europe - have been tested for microbiological content, and results compared to the information available on their labels. Products were stored in the dark at 4 degrees C and analysed before their expiry or sell-by date. Careful note was taken of wording on labels, package inserts, packaging, promotional literature and catalogue descriptions, as applicable. Products were cultured on appropriate bacteriological media, and organisms grown were counted and identified. RESULTS: Bioyoghurts gave no indication of numbers, and only five accurately described their bacterial content; results of culture were usually satisfactory. 'Healthcare' products (mostly intended for the bowel) usually indicated the presence of bacteria, but the numerical content was hard to ascertain, and cultural results fell short of label claims. Supplements were sometimes incorrectly labelled in bacteriological terms, and often contained markedly reduced numbers and/or had extraneous strains and/or strains specified on the label were missing. Products from continental Europe (that were sold for specific medical indications) seemed of a higher microbiological standard. The potential pathogen Enterococcus faecium was found in nine products. The most successful of the new functional foods in Britain now contain probiotics, and probiotic preparations are prominent among the expanding range of nutritional supplements presently available to consumers. CONCLUSIONS: Our findings have public health implications, and suggest that improvements are needed in labelling and quality assurance procedures for products containing probiotic organisms. The presence of the potential pathogen Enterococcus faecium (intentionally or as a contaminant) in some products calls for a review of the value of this species as a probiotic.

Sweeter future with fewer sugars.

Britain's food industry is entering a new phase. For as far ahead as we can see, manufacturers will be creating an expanding, ever more complex range of reduced sugar and sugar-free products. These innovations will vastly strengthen the structural approach to oral health promotion: improving food as well as educating people.