122 food for thought adv by NH Publishing Ltd

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incidence of atopic dermatitis up to five years3

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For further information contact our Healthcare Professional Helpline on 0800 996 1234 or visit www.eln.nutricia.co.uk References: 1. Verwimp JJ et al. Eur J Clin Nutr. 1995;49 (Suppl1):S39-S48 2. Giampietro PG et al. Pediatr Allergy Immunol. 2001;12:83-86. 3. Arslanoglu S et al. J Biol Regul Homeost Agents. 2012;26:49-59. 4. Pedrosa M et al. J Investig Allergol Clin Immunol. 2006; 16(6):351-6. 5. Venter C. Cows milk protein allergy and other food hypersensitivities in infants. [Online] Available at: https://www.jfhc.co.uk/Cows_milk_protein_allergy_and_other_food_hypersensitivities_in_ infants_20679.aspx [Accessed January 2016]. 6. Vandenplas Y et al. J Pediatr Gastroenterol Nutr. 1993;17(1):92-96. IMPORTANT NOTICE: Aptamil Pepti 1 & 2 should only be used under medical supervision, after full consideration of the feeding options available including breastfeeding. Aptamil Pepti 1 is suitable for use as the sole source of nutrition for infants from birth to 6 months of age. Aptamil Pepti 2 is suitable for babies over 6 months as part of a mixed diet, and as a principle source of nourishment with other foods. Date of prep: April 2016 / AS9511

Pepti 1

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NEWS

FOOD FOR THOUGHT

Dr Emma Derbyshire PhD RNutr Nutritional Insight Ltd Emma heads Nutritional Insight Ltd, an independent consultancy to industry, government and PR agencies. An avid writer for academic journals and media, her specialist areas are maternal nutrition, child nutrition and functional foods. www.nutritionalinsight.co.uk @DrDerbyshire

If you have important news or research updates to share with NHD, or would like to send a letter to the Editor, please email us at info@network healthgroup.co.uk We would love to hear from you.

ACRYLAMIDE CONCERNS The latest set of data from The Total Diet Study (2014-2015) has been published,1 highlighting that the UK population may be exposed to a range of chemicals in food, including acrylamide. Acrylamide is a chemical that forms when some foods are subjected to high temperatures during cooking and processing. It is found in a wide range of home-cooked and processed foods. The recent study revealed the highest concentrations of acrylamide was found in snacks - particularly fried potatoes and cereal food groups, including breakfast cereals and sweet biscuits, although levels were found in most food groups, making it impossible to avoid complete exposure. Following publication, the Food Standards Agency have launched their ‘Go for Gold' campaign2 to highlight the issue of acrylamide in food and help consumers minimise their exposure when cooking at home; their recommendations include the following: • When frying, baking, toasting, or roasting starchy foods like potatoes, root vegetables or bread, aim for a ‘golden yellow’ colour or lighter. • Follow cooking instructions carefully to ensure that starchy foods aren’t cooked for too long at temperatures which are too high. • Eat a healthy balanced diet that includes the recommended five-a-day fruit and vegetables. • Don’t keep raw potatoes in the fridge if you intend to roast or fry them; this can increase overall acrylamide levels. Put into context, we shouldn’t be over-browning or burning our food in any way. The Food Standards Agency campaign messaging seems to work; however, as my husband said the other day, “Oh dear, it’s a bit more than gold.” References

1 Food Standards Agency (2017). Total diet study of inorganic contaminants, acrylamide and mycotoxins. www.food.gov.uk/science/research/chemical-safety-research/env-cont/fs102081 2 Food Standards Agency (2017). Families urged to ‘Go for Gold’ to reduce acrylamide consumption www.food.gov.uk/news-updates/news/2017/15890/families-urged-to-go-for-gold-to-reduce-acrylamideconsumption

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www.NHDmag.com March 2017 - Issue 122

NEWS CALCIUM REDUCES LYCOPENE BIOAVAILABILITY Lycopene provides the familiar red colour to fruits and vegetables, especially tomatoes, and is one of the major carotenoids in the diet. Previous research has suggested that dietary intake of this powerful antioxidant may be associated with a reduced risk of chronic diseases such as cancer and cardiovascular disease. The bioavailability of lycopene depends upon several factors, such as food processing or co-ingestion of fat. Now, new research published in the British Journal of Nutrition has looked into the effects of dietary calcium. In a small randomised crossover trial, adults ate either: 1) a meal providing 19mg of lycopene from tomato paste, or 2) the same meal plus 500mg of calcium carbonate in supplement form. Blood plasma lycopene levels were measured regularly over seven hours. The research team found that calcium (in the dose tested) reduced the bioavailability of lycopene by 83%. These are important findings, given that carotenoids are inversely associated with chronic disease. Further research is now needed to ascertain the effects of calcium or other minerals upon their bioavailability.

FOLIC ACID FOR MIGRAINE? Migraine is a common neurological disorder, classified by the International Headache Society as migraine with aura (a recognised sensation) and migraine without aura, with incidences occurring much higher in females than males. Elevated levels of the amino acid homocysteine (hyperhomocysteinemia) are being increasingly recognised, not only as a predictor for chronic disease, but also a risk factor for migraine headaches. Previous research has suggested that lowering homocysteine levels via vitamin supplementation, may reduce migraine occurrence. Women diagnosed with migraine with aura were randomly allocated to take a supplement containing 1mg of folic acid, 25mg of vitamin B6 and 25mg of vitamin B12. Compared to a previous study, using 2mg of folic acid, 25mg of vitamin B6 and 400 micrograms of vitamin B12. Unfortunately, there was no significant decrease in migraine frequency or severity at the end of the six-month intervention. Further research is needed to ascertain the effects of various doses of folic acid, vitamin B6 and B12 regarding not only frequency and severity of symptoms, but also the long-term effects on the general well-being of sufferers.

For more information, see: Borel P et al (2017). British Journal of

10.1186/s10194-016-0652-7.

Nutrition, Vol 116, No 12, pg 2091-96.

Epub 2016 Jun 23.

For more information, see: enon S et al (2016). The Journal of Headache and Pain, Vol 17 (1), 60 doi:

PICKY EATING REDUCES IRON AND ZINC INTAKES Picky eating is a common problem during childhood, often causing considerable parental anxiety. Characterised by an unwillingness to eat certain foods and by strong food preferences, concerns are that picky eating may result in lower intakes of energy and nutrients. New research published in the American Journal of Clinical Nutrition, used data from the Avon Longitudinal Study of Parents and Children to measure the nutrient and food group intakes of children who were identified as picky eaters or non-picky eaters and compared the results with UK reference nutrient intakes. Dietary intake was assessed at 3.5 and 7.5 years of age using a three-day food record. Main findings included that: free sugar intake was higher than recommended amongst picky eaters; picky eaters had lower mean carotene, iron and zinc intakes; nutrient differences were explained by lower intakes of meat, fish, vegetables and fruit. These important findings suggest the need for parents to encourage their children to include more nutrient-rich items, especially fruits and vegetables in their diet and less nutrient-poor sugary foods. Relieving parental concerns of inadequate nutrient intakes will aid in dispelling high controlling practices which may create a negative environment around food and healthy eating. For more information, see: Taylor et al (2016). American Journal of Clinical Nutrition, Vol 104, No 6, pg 1647-1656.