From BSE to BPA
The 13 September issue of New Scientist is almost a special food edition and is well worth a read for those interested in food and health. First, we have the question of rare forms of BSE – bovine amyloidic spongiform encephalopathy or BASE – which has been found in Italian cows and shown to be infective to monkeys. We don't really know yet the significance of these findings – for example, are examples of spontaneous CJD caused by BASE? – but the key measure of food safety is removal of Specified Risk Material (SRM) so, as the Chairman of the Spongiform Encephalopathy Advisory Committee says, the health implications are minimal.
Second, is an article pointing out, with reference to micronutrients, that quality of food is just as important as quantity. Clearly, we are going to need to find ways of producing more food to feed the growing global population, but we need to keep a focus on making sure we produce the right foods to address nutritional needs.
Third, and the main story, is that food is the major source of household greenhouse gas (GHG) emissions. Getting accurate data on this is difficult, but the main message supports my earlier blog that a diet based mostly on plants with small amounts of meat and fish is good for you and good for the planet. This article raises the scenario of meat being raised in vitro, which would drastically reduce the production of GHG but still give carnivores something to chew on. The scientific issues raised by this will be very interesting to work through and establishing consumer reaction will be fascinating, given the novelty of the production method but the potential benefits to the environment.
Fourth, we have an article based on recent research published in American Journal of Epidemiology suggesting that Persistent Organic Pollutants, or POPs, might be playing a role in the onset of diabetes. It is too soon to draw any conclusions on causality from this study but I suppose it adds weight, as if it were needed, to the desirability of phasing out POPs from the environment. In an earlier blog I mentioned that I had the opportunity to present the opening address to a major international conference on this topic earlier this summer where the focus was very much on how to continue to reduce levels of POPs in the environment. The status of this work seems similar to that reported in many newspapers yesterday, which suggests that Bisphenol A (BPA), used in the manufacture of polycarbonate plastics, may be associated with heart disease. As the authors stress, it would be unwise to assume causality, but we will be looking at both of these studies carefully.
And, finally, although not directly a food story, I was interested to see the article in New Scientist on how to resist temptation – which seems relevant to the issue of healthy eating. Apparently, self-control is the key to our lifelong health and happiness and the good news is that we can improve it. As Oscar Wilde said, I can resist everything except temptation, and on that note, I’m signing off and going for a drink.
