Edition 440: 27 May - 03 June 2009
Multivitamins may protect telomere length
Telomere length may be a marker of biological ageing and a study published in the Journal of Clinical Nutrition examines whether multivitamin use is linked to longer telomeres in women. According to the authors this is the first study to examine such a possible relationship.
A telomere is a region of repetitive DNA at the end of chromosomes. The current study states that telomeres and their binding proteins prevent chromosomes from detrimental recombination and degradation. During cell division, telomeres in somatic cells decrease in length. This may lead to cell death or cell ageing. Shorter telomeres have been found in previous studies to be linked to a high risk of age-related chronic disease and higher mortality. Oxidative stress and chronic inflammation can contribute to the wearing away of telomeres, an adverse effect which can be reversed by micronutrients including antioxidants and vitamins.
The study by Chen et al used data from 586 women aged between 35-74 yrs, who participated in the Sister Study, a prospective cohort study of healthy sisters of breast cancer patients. The researchers measured relative telomere length of leukocyte DNA by quantitative polymerase chain reaction (PCR) and used a food frequency questionnaire from the Sister Study. This questionnaire analysed the consumption of 146 food items in the past 12 months by each participant and investigated whether they had consumed any vitamins or minerals regularly. For those who answered “yes”, further details of 3 types of multivitamins were recorded including frequency of consumption. The three types were: regular once-a-day Wyeth Centrum or Thera type; stress-tabs or B complex type; and antioxidant combination type. Blood and urine samples were collected from subjects during home visits at enrolment.
Chen et al found that 65% of the participants used multivitamins at least once per month and of these 74% took them daily. 89% of the users took the once-a-day type, 21% took antioxidant combinations and 17% took either stress tab or B-complex vitamins. More than 50% of total intake for vitamins C, E, D, B6, B12, folate, iron and zinc was from the multivitamins and 30-50% for vitamins A, β-carotene and calcium. The researchers found that on average daily multivitamin users had around 5.1% longer telomeres compared to non-users. Those who took once-a-day type of multivitamin supplement for more than 5 years had 3% longer telomeres than non-users, whilst those using antioxidant combination types had 8% longer telomeres. The length of time of taking stress tab or B complex vitamins was not related to telomere length.
While individual micronutrient supplements were generally not associated with telomere length, this was not true for vitamin B12 and iron. Individuals taking B12 supplements had 5.9% longer telomeres than non users and iron users had 9% shorter telomeres than non users. The authors point out, however, that both these micronutrient supplements were less common in the study than other types. The intake of micronutrients from food was not generally linked to telomere length apart from vitamins C and E. Higher intakes of these vitamins were linked with longer telomere length as were intakes of β-carotene, folate, magnesium and vitamin A from food in non-multivitamin-using women.
Chen et al state that their nutrient analysis indicates that one or more dietary antioxidant vitamins may contribute to the longer telomere length in multivitamin-using women. They note that many micronutrients can affect oxidative stress and inflammatory reactions and this may help maintain telomere length. They indicate that previous studies have shown ascorbic acid and α- tocopherol to preserve telomere length and increase the life of somatic cells in vitro. The study notes that as regular multivitamin users often have a healthy lifestyle and a high intake of micronutrients this can make it difficult to interpret observations in relation to multivitamin use. Due to this the authors explain they took extra care to adjust their results for factors which may also alter telomere length including age, smoking status, BMI and several indicators of socio-economic status and lifestyle choice. Chen et al concludes that whilst singling-out which individual micronutrients are responsible for their findings is difficult, their data does agree with previous in vitro findings that vitamin C and E protect telomere length.
Vitamin Analysis
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Vinegar intensifies salty taste
A study from Japan and published in the Journal of Food Science
shows that the addition of vinegar to salt intensified the salty taste.
Large amounts of salt have often been associated with the increased risk of hypertension and the World Health Organisation recommends that daily intake is limited to 6g/day. Hatae et al state that some acids added to food are known to enhance the saltiness when salt concentration is low. Their recent study looks at acetic acid, which is found in domestic vinegar, since the scientists believed that there had been no studies on the taste interaction of acetic acid and sodium chloride (NaCl) at the thresholds studied. Rice vinegar and rice black vinegar were used in the research.
The researchers recruited between 35-40 females aged between 20 and 22 to measure the threshold of salt and vinegar, rice vinegar-added salt solution, rice black vinegar-added salt solution and salt-added rice vinegar solution. The vinegars were diluted with distilled water so that their acetic acid concentrations were between 5.12 x10-3 to 1.221 x 10-9 M. Sodium chloride solutions at various concentrations were made with distilled water (1.280 x10-1 to 3.05 x10-8 M in 23 steps). For the initial salt and vinegar thresholds, the participants were asked if they could distinguish between water and the sample solution. It they could, they were provided with a lower concentration sample solution of vinegar and NaCl, but if they could not they were provided with a sample solution 1 level higher. This continued until the panellists could correctly distinguish the concentration 3 times. This fixed the detection threshold of salt and of vinegar for each participant. Following this each participant was given an increased concentration until the correct taste (salt or acidity) was recognised. This gave the recognition thresholds for the subject.
The rice vinegar-added salt solution and rice black vinegar-added salt solutions comprised salt solutions with vinegar added so that the final vinegar concentration was half the detection threshold of each panellist. The method used for determining detection and recognition threshold was as described above. The salt-added rice vinegar solution was half of each participant’s detection threshold for salt, added to vinegar solutions. Again the method of measurement of thresholds was the same.
Hatae et al found that the average detection threshold for NaCl was 0.719mM while the recognition was 9.68mM.. As for the vinegar, the detection threshold found in terms of acetic acid concentration was 12.91µM with rice vinegar and 7.47µM with rice black vinegar. Recognition thresholds in terms of acetic acid concentrations were found to be 105.2 and 52.0 µM with rice vinegar and with black rice vinegar, respectively.
Unlike the conclusions of Sakurai and others, who had found that the interaction between NaCl and acids decreased perceived taste sensation, Hatae et al’s results show that vinegar intensifies the salty taste of NaCl. This was higher for black rice vinegar and it is suggested that this could be because the rice black vinegar contains more amino acids than the rice vinegar. The study found that there were no significant changes in the threshold of both detection and recognition observed when salt at the half concentration of the detection threshold was added to rice vinegar. The researchers also carried out analysis to check that the aroma of the rice vinegar and black vinegar did not alter the threshold levels and found it did not.
In conclusion the authors of the study state that when vinegar at half concentration of the detection threshold for each subject was added to a salt solution, both the detection and recognition thresholds for salt were significantly reduced. They indicate this supports the typical practice of substituting part salt with vinegar and that the effect is more pronounced with rice black vinegar than rice vinegar. Conversely when NaCl solution at half the detection threshold was added to vinegar no effect on detection or recognition was observed. (Journal of Food Science, 2009, 74 (4): S147 - S153).
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The science behind losing weight
A BBC TV programme broadcast last week attempted to apply scientific explanations to the often painful business of trying to lose weight. Although counting calories remained one of the core principles involved, the role of certain types of food and exercise were also important.
The programme was introduced by Michael Mosley a medical journalist and an acknowledged sceptic about many aspects of dieting. While Mosley appeared not to be particularly overweight, an MRI scan revealed that he had quite high levels of “hidden” or visceral fat surrounding his kidneys, liver and spleen. This, according to Professor Jimmy Bell at Hammersmith Hospital, would put him at risk of type 2 diabetes because visceral fat is associated with insulin resistance, as well as being a risk factor for heart disease and certain types of cancer. To try and lose weight many dieters start to skip meals. But in the case of breakfast this is a bad idea because the messages sent to the brain by an empty stomach cause the release of a hormone called grehlin, which stimulates the drive to eat high calorie foods. The programme also showed that this was not a matter of will power but happened subconsciously.
One very simple way of eating less, highlighted by the programme, was the use of a smaller plate. By changing from a 12 inch to a 10 inch plate people ate, on average, 22% less food at each meal. In another example film-goers given large and small tubs of popcorn showed that those given the large tubs ate more, just because they just kept on eating long after those with the small tubs had emptied their tubs and stopped eating. A review of the calories of several well known foods demonstrated that a smoothie, a pork pie, a bowl of fresh fruit salad, a roast chicken dinner, a muffin and some pieces of chocolate all had the same 300 calories – yet the temptation was to assume that the healthy bowl of fruit salad would have far fewer calories than say, the pork pie.
The programme also laid to rest the “slow metabolism” myth, by demonstrating to an overweight comedienne that although she ate healthily and thought she was very active, she in fact ate very large portion sizes, she spent long periods of time sitting at her computer and that her metabolic rate was normal. The true state of affairs was revealed by analysing video and written food diaries kept by the comedienne and taking urine samples to disclose the calories she actually ate, which were about 40% more than she recorded.
What foods, then, should be eaten to stave off hunger pangs and keep you feeling fuller for longer. In a feeding experiment with the men who paint the Forth road bridge in Scotland, the men used pocket computers to record how hungry they felt every hour for 4 hours. The clear winner was a protein-packed meal of scrambled eggs and lean ham, which beat a high carbohydrate meal and a high fat meal of bacon and a creamy smoothie. Protein causes the release of much higher concentrations of the hormone PYY, than fat or carbohydrate. PYY is known to suppress appetite. Soup also kept the stomach fuller for longer than an equivalent sized meal served as solid food accompanied by a glass of water. And food intake was also increased by choice. For instance, when two identical bowls were filled with either sweets of a single colour or multicoloured sweets, the bowl with the multicoloured sweets was emptied by passers-by leaving the single-coloured bowl of sweets half full.
Does taking exercise help with losing weight? The programme showed Mosley only burning off a disappointing 161 calories (19 grams of fat) after 1.5 hours of moderate exercise. However after a night’s rest, during which his metabolic rate continued to be measured, the results showed that “after burn” had led to a further 49 grams of fat being burnt. The explanation here was that during exercise the muscle tended to utilise readily accessible carbohydrate leaving stocks depleted and leading to a subsequent burning of fat after the exercise had finished.
The final fascinating insight into dieting which the programme explored was the notion that consuming low fat dairy products (which are high in calcium) can aid in weight loss. Alex James, a member of the pop group Blur is now also a dairy farmer and cheese advocate. He conducted an experiment in which he ate a diet low in dairy calcium for a week and then one high in dairy calcium for a further week. Over each period he collected samples of his faeces which were analysed by a laboratory in the Netherlands. Results showed that the calcium in the high dairy diet bound some of the dietary fat into a sort of soap in the faeces, allowing almost double the amount of fat to be excreted from the body.
Overall the message from the programme was to count calories, not skip meals but eat smaller portions, eat soups and plenty of protein and calcium rich dairy products, and move about more.
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Ice-structuring peptides from bovine collagen
A number of organisms which live in sub-zero temperatures produce proteins which inhibit the recrystallisation of ice. Such proteins may also depress the freezing point of water in a non-colligative manner, without affecting the melting point of ice, in a process called thermal hysteresis. Collagen peptides derived from the hydrolysis of bovine gelatin have been shown to have such properties which make them useful in inhibiting the recrystallisation of ice in frozen ice cream mixes and sucrose solutions.
The mechanism whereby ice-structuring proteins (ISPs) inhibit ice crystal growth is thought to involve the binding of these proteins to the ice-liquid interface using hydrogen bonds, with other parts of the protein providing a hydrophilic environment in which to stabilise these bonds. According to the authors, Wang and Damodaran from the University of Wisconsin, US, analyses of the crystal structures of ISPs from various species show they have a flat hydrophilic side with polar oxygen-containing groups spaced so they mimic the spacing of oxygen atoms in the hexagonal ice lattice. In theory, any protein or peptide which can adapt its backbone confirmation so that the spacing of its oxygen-containing groups match the ice lattice should be capable of preventing ice crystal growth. On this basis, peptides derived from gelatin with a repeat sequence of –Gly-Xaa-Xaa- (where gly = glycine and Xaa = any amino acid) should exhibit ice structuring properties.
Preliminary research had shown that a gelatin hydrolysate produced using papain could inhibit ice recrystallisation in ice cream. The current study, published in the Journal of Agricultural and Food Chemistry (article ASAP, doi: 10.1021/jf900524y), gives details of ice-structuring collagen peptides derived from the hydrolysis of bovine gelatine using Alcalase from Bacillus licheniformis. Alcalase is a serine endoproteinase with broad specificity and a preference for large uncharged amino acid residues in the P1 position. Gelatin hydrolysates produced at pH 9.0 were better at inhibiting ice crystal formation that those produced at pH 7.0. Optimum conditions to produce a hydrolysate with maximum ice structuring capacity required a 20% gelatin solution at pH 9.0, incubated for 30 minutes at 45oC using an Alcalase to gelatine ratio of 0.1676. Peptides in the mass range 600 – 2700 Daltons (Da) were the most effective ISPs with cationic peptides displaying greater inhibitory activity than anionic ones.
(Summary at FoodNavigator.com 01/06/09 ).
Note: In July 2008, Unilever’s ice structuring protein was given novel food approval by the European Food Safety Authority. In this case, the ISP type III was originally isolated from the ocean pout (Macrozoarces americanus) a cold- water fish found off the northeast coast of North America. There were 12 isoforms of the protein that could be separated by HPLC and ISP type III HPLC 12, a protein of 66 amino acids was selected for commercial application. The production system was based on the fermentation of a genetically-modified strain of baker’s yeast in which multiple copies of a synthetic gene encoding ISP type III HPLC 12 has been inserted into the yeast genome. The production process yielded an ISP type III HPLC 12 preparation that did not contain any residual modified yeast cells or detectable recombinant DNA.
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Low-fat chocolate milk good after exercise
Details of a new study by Gilson et al. from James Madison University, presented to the annual meeting of the American College of Sports Medicine indicated that post-exercise consumption of low-fat chocolate milk provided equal or possibly superior muscle recovery compared to a high-carbohydrate recovery beverage with the same number of calories.
In this very small, double blind study, 13 male college soccer players undertook normal training for one week. Then daily for the next four days, after intense training they were given either a low-fat chocolate milk or a high carbohydrate recovery beverage. After a two week washout period, the soccer players went through a second week of normal training followed by the four day period of intense training, but swapped the drink they were given. Prior to the intense training, at day 2 and day 4, tests were carried out on the subjects to evaluate the levels of markers of muscle recovery.
Results showed there were no differences between the low fat chocolate milk and the special high carbohydrate recovery beverage on soccer-specific performance tests, ratings of muscle soreness, mental and physical fatigue and other measures of muscle strength. However, after 4 days of intense exercise, when comparing the effects of consuming the chocolate milk with the recovery beverage, the data showed that the subjects had significantly lower levels of creatine kinase, when they had consumed the chocolate milk than when they had consumed the recovery beverage. Elevated levels of creatine kinase are an indicator of muscle damage.
In a summary in Eurekalert.org, the authors claim that the results of the study indicate that low-fat chocolate milk is effective in the recovery and repair of muscles after intense training for competitive soccer players. It also adds to a growing body of evidence suggesting milk may be just as effective as some commercial sports drinks in helping athletes recover and rehydrate. Chocolate milk has the advantage of additional nutrients not found in most traditional sports drinks. Studies suggest that when consumed after exercise, milk's mix of high-quality protein and carbohydrates can help refuel exhausted muscles. Milk also provides fluids for rehydration and minerals like calcium, potassium and magnesium that both recreational exercisers and elite athletes need to replace after strenuous activity. (No particular mention is made of the fact that chocolate is an ingredient of the milk). (Medicine & Science in Sports & Exercise Science, 2009, 41: S577).
Note: In 2006, Jason R. Karp and colleagues at Indiana University published a very similar study in the International Journal of Sport Nutrition and Exercise Metabolism (2006, 16 :78-91). They also found that chocolate milk was an effective recovery aid after bouts of intense exercise.
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IFST statement on Listeriosis and vulnerable groups
The Institute of Food Science & Technology (IFST) has published an Advisory Statement aimed at combating the incidence of Listeriosis and encouraging better cleaning and cooking procedures.
Listeriosis is a relatively rare but serious foodborne disease caused by eating food contaminated with Listeria monocytogenes. It is of concern because of the severity of illness caused and the high mortality rate. This organism causes serious illness in vulnerable groups such as the elderly, pregnant women, individuals with weakened immune systems (immuno-compromised) and newborn or unborn infants. In these vulnerable groups, immunity is often suppressed and the microorganism responsible for causing illness, L. monocytogenes, is able to cause infection in other parts of the body, resulting in serious conditions including meningitis, encephalitis, blood poisoning and liver abscesses. Listeria are common in the environment and can be introduced into food by contact with contaminated surfaces or kitchen utensils. It is recognised that most cases of listeriosis, including sporadic cases and those linked to common-source outbreaks are caused by eating food contaminated with L. monocytogenes. The incubation time for listeriosis varies from 11-70 days, meaning it is often difficult or impossible to identify the particular food that caused the illness.
L. monocytogenes can be found in many natural environments, including soil, water, vegetation, sewage and farm environments. It can also be found in food manufacturing environments, in foods and in food preparation environments such as the home, e.g. kitchen work surfaces. Contamination of foods can occur in food processing environments, after they are processed (such as cooking) but before they are packaged, and also when handling these foods in shops, in the home and in catering establishments. Although L. monocytogenes is destroyed by normal cooking processes, it can survive and grow at refrigeration temperatures. Since many ready-to-eat foods are stored in the refrigerator before consumption and are not cooked before eating, they can be a potential vehicle for listeriosis. It is therefore very important that foods are stored at the correct temperature and that they are not kept in refrigerators for periods long enough to allow growth of Listeria.
The Institute of Food Science & Technology recommend following four simple rules to help combat the spread of the disease: 1 – Food should never be consumed after the due date; 2 – The storage instructions on the product label should always be adhered to, e.g. ‘keep refrigerated’; 3 – The fridge should be kept at the right temperature (no more than 5oC); 4 – “If in doubt, throw it out”.
Supplementary to this are some basic rules on general hygiene. Hands, knives and surfaces should be washed thoroughly. Ready-to-eat foods should be kept separate from uncooked foods. Food should be cooked thoroughly (at least 70oC for 2 minutes). Finally, hot foods should be kept hot (above 63°C or 145°F).
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Review dismisses monosodium glutamate allergy concerns
A recent review in Clinical & Experimental Allergy has concluded that the flavour-enhancing food additive monosodium glutamate (MSG) does not play any significant role in the development of allergies such as asthma, urticaria and rhinitis. It presents a critical summary of the studies which have investigated the role of MSG in eliciting these symptoms. The authors, Williams and Woessner, from the Scripps Clinic in California, US, state that decades of research have failed to demonstrate a clear and consistent relationship between MSG ingestion and the development of these conditions.
MSG is the most widely recognised food additive source of glutamate and is generally regarded as safe. However, various anecdotal reports and clinical studies of variable quality have attributed allergic reactions to the ingestion of MSG. Despite the fact that the US Food and Drug Administration (FDA) classifies MSG as ‘generally recognized as safe’ (GRAS), these reports and studies have raised public concern regarding the safety of consuming MSG.
MSG is one of a number of salt forms of glutamic acid, a non-essential amino acid which is recognised by GPC (G-protein-coupled) taste receptors on the tongue as ‘umami’ or savoury. Other functionalities of dietary glutamate include being an energy source for intestinal enterocytes, and an excitatory neurotransmitter.
Initial concerns over the dietary ingestion of MSG causing allergic reactions rose in the late 1960s when RHM Kwok described in a letter to the New England Journal of Medicine a complex of symptoms that he hypothesised were due to the alcohol from Chinese cooking wine, sodium or MSG. Subsequently, he termed the phrase ‘Chinese restaurant syndrome’, which consisted of numbness in the back of the neck that radiated to the arms and down the back, accompanied by generalised weakness and palpitations. In 1995, the Federation of American Societies for Experimental Biology (FASEB) proposed the term ‘Monosodium glutamate symptom complex’ after establishing a list of symptoms that comprised the symptoms.
Scientific studies aimed at identifying any correlation between MSG and the symptoms of the Monosodium glutamate symptom complex have given mixed results. These, along with other studies indicate that a small amount of people may be at risk of developing the complex symptoms when ingesting large quantities of MSG on an empty stomach without accompanying food. The authors deduce that the overall incidence of ‘Monosodium glutamate symptom complex’ appears to be low, even in self-identified MSG sensitive patients.
The correlation between MSG and asthma has also been considered after the development of bronchial reactions and life-threatening asthma in two women following the ingestion of meals containing MSG in Chinese restaurants. However, several studies, including single-blind placebo-controlled studies fail to demonstrate an association between MSG and its role in asthma. Other studies into the increased potential for allergic conditions such as urticaria and rhinitis also show a similar result with no significant correlation with MSG ingestion. Those studies which showed a result were not deemed to be scientifically rigorous enough.
Despite the increased attention from investigators, clinicians and the public into the perception that ingestion of MSG has the potential to cause a range of clinical conditions known as the ‘Monosodium glutamate symptom complex’ (asthma, urticaria, angioedema and rhinitis) Williams and Woessner conclude that while there is some evidence to suggest that large doses of MSG (>3g) ingested on an empty stomach without concomitant food ingestion may elicit some of the symptoms, it would be inappropriate to conclude that MSG consumed as part of a typical western diet would be likely to induce such symptoms. (Clinical & Experimental Allergy, 2009, (39) 640-646).
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Product recalls and alerts
**From Australia and New Zealand
**From Canada
**From the US
**Red Bull seized in Taiwan
**Jordan bans Red Bull Cola after German Lab finds cocaine
**European Rapid Alerts for week 22
**Links to recall web sites
**Recall web sites for halal and kosher foods
**From Australia and New Zealand
- The Smith’s Snackfood Company is conducting a voluntary recall of certain chicken and salt & vinegar flavoured Smith’s Classic Crinkle Cut Potato Chips as a precautionary measure following the discovery of pieces of rubber in some packs produced at their Queensland manufacturing plant.
- Kyana Farms has initiated a consumer recall on certain IGA Deli Roast Beef as a precautionary health measure. The recall is in response to testing which indicates the presence of Listeria monocytogenes.
**From Canada
- The Canadian Food Inspection Agency (CFIA) is warning the public not to consume Tehina Real Mediterranean because the product may be contaminated with Salmonella.
**From the US
- Union International Food Company of City of Industry, CA is recalling Lian How Brand White Peppers with red labels, because it has the potential to be contaminated with Salmonella.
- Chang Farm, River Road, Whatley, MA is issuing a voluntary recall of Bean and Soy sprouts produced from Chang Farms, with specific expired date codes because of the possible presence of Listeria monocytogenes (L. Monocytogenes) contamination.
**Red Bull seized in Taiwan
Within the last week, Taiwanese officials have seized 17,165 cases Red Bull Energy Drink, imported from Austria and valued at USD 781,000, following the discovery of cocaine in some batches of the drink. The 17,165 cases (each containing 24 cans) were seized from importing company Nanlien International Co at warehouses in Taoyuan and Kaohsiung. The shipment is understood to have been imported into Taiwan last month. Red Bull has criticised the Taiwanese health authorities by saying that its Energy Drink, unlike sister beverage Red Bull Simply Cola, is not flavoured from decocainised coca leaves. (Flex-News-Food.com 01/06/09).
**Jordan bans Red Bull Cola after German Lab finds cocaine
The Food and Drug Administration of Jordan has banned the import of Red Bull Cola and ordered the company's local distributor to recall the product from the market. The decision was made following findings in Germany that the drink contains a trace amount of cocaine. (Flex-News-Food.com 29/05/09).
**European Rapid Alerts for food and feed week 22
The results of rapid alerts for week 22 (up to 29/5/2009) are now available on the Europa web site.
**Links to recall web sites
For UK product recalls visit the Food Standards Agency’s Food Alerts and Allergy Alert web sites.
For US product recalls visit the USDA’s Food Safety and Inspection Service (FSIS) or the Food and Drug Administration (FDA) web sites.
For product recalls in Australia and New Zealand visit the FSANZ web site.
For Canada go to The Canadian Food Inspection Agency (CFIA)
For Ireland go to the Food Safety Authority of Ireland (FSAI).
**Recall web sites for halal and kosher foods
Food e-News does not cover product recalls and mislabelling alerts for Kosher or Halal products. If you need information on these please go to the London Beth Din Kashrut Division where there is a facility on the home page to access the kosher alerts system. For US Kosher alerts please go to Kashrut.com and follow the link labelled 'Consumer Kashrut Alerts' for Kosher alerts. For Halal alerts go to the Muslim Consumer Group web site, which also outlines the criteria used to judge if products are halal or not.
RSSL's Emergency Response Service (ERS) helps customers deal with a wide range of product emergencies and offers advice on crisis management. It operates 24 hours a day and 365 days a year. To request an ERS presentation or find out more please contact Customer Services on Freefone 0800 243482 or e-mail enquiries@rssl.com
Emergency Response Service
http://www.rssl.com/services/foodanalysis/emergencyresponseservice/
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Food safety
**Asian children and nut allergy
**Incidents report published by Food Standards Agency
**Risk of anisakiasis from anchovies depends on fishing area
**The Riverside Hotel in Mildenhall, Suffolk fined £40,000
**Study finds antibiotic-resistant bacteria found in fertilizer
**Drink spiked with methanol kills 25 people
**Pub fined after wedding guests suffered from food poisoning
**Food borne infection may increase risk of Inflammatory Bowel Disease
**Four year old dies from food poisoning
**FSA and EFSA re-confirm safety of bisphenol A
**BfR on farm visit safety in relation to E.coli and other pathogens
**Lethal combination reduces bacteria on chicken
**Fumonisin toxicity explained
**Cleaning to remove allergens
**FSA guidance on the use of farm manures
**Animal diseases updates and food poisoning outbreaks
**The Food Safety Network
**Asian children and nut allergy
Dr Abbass Khakoo, medical director at London's Hillingdon Hospital who specialises in food allergies has said that a disproportionately high number of Asian children are being diagnosed with nut allergy. He states that children from ethnic backgrounds appear to display symptoms of nut allergies at a younger age than their white counterparts and is calling for further research in this area. He is quoted as saying that there is something about the increase in these groups presenting to allergy clinics that is causing alarm and puzzlement because of a lack of understanding as to why there should have been such a dramatic increase in the number of cases of nut allergy. (BBC)
**Incidents report published by Food Standards Agency
The Food Standards Agency has published its third Annual Report of Incidents. In 2008 The Agency handled 1,298 investigations into food incidents and the report includes details of these incidents and what action was taken to protect the consumer. The incidents include dioxins in pork and melamine in milk. The report includes categories on environmental contamination, natural chemical contamination (mycotoxins, algal toxins and others), microbiological incidents and on farm incidents.
**Risk of anisakiasis from anchovies depends on fishing area
The Anisakis spp parasite, found in anchovies, is killed if the raw fish are frozen for at least 24 hours at -20oC as EC and Spanish regulations require. They can still be found however in dishes such as homemade anchovies in vinegar if made by those who have not got in to the habit of freezing the fish for the required time. Researchers from the University of Granada discovered that in samples of fresh fish sold at Granada fish market, Anisakis was more common than Hysterothylacium aduncum, a similar parasite, in fish caught in the Gulf of Cadiz and Straits of Gibraltar while those caught in the western Mediterranean (Ligurian Sea, Gulf of Lion, Catalonia coast and NW Alborán Sea) showed H. aduncum being more frequently observed. When fish from the individual fishing areas for the western Mediterranean were analysed further, the scientists discovered that fish from the Ligurian Sea had Anisakis levels 5-fold that of the other areas. Researchers state that the chance of developing anisakiasis from eating anchovies could therefore be affected by the region in which the fish were caught. (Science Daily. Full text in International Journal of Food Microbiology, 2009, 129 (3): 277-281)
**The Riverside Hotel in Mildenhall, Suffolk fined £40,000
The Riverside Hotel in Mildenhall, Suffolk has been fined £40,000 after environmental health officers found poor hygiene standards. Inspectors had to immediately confiscate 23 items of food which were unfit for human consumption. The inspectors found fridge seals covered in green mould, an oven dripping with old food, a bin open next to a preparation area and the floor around a drain area black with rubbish. The article states that inspectors described the state of the kitchen as exhibiting some of the 'poorest' hygiene standards ever seen. (Daily Mail)
**Antibiotic-resistant bacteria found in sewage-sludge fertilizer
A study published in journal Acta Veterinaria Scandinavica has found Vancomycin resistant enterococci (VRE) in sewage sludge which is frequently used as a fertilizer. The researchers indicate that there is danger of the antibiotic resistance genes entering into the human food chain. One of the researchers is quoted as saying antimicrobial resistance is a serious threat in veterinary medicine and human healthcare and resistance genes can spread from animals, through the food-chain, and back to humans. The researchers conclude that their results show a need for more efficient hygiene treatment of sewage sludge. (Eureka)
**Drink spiked with methanol kills 25 people
Twenty five people including four foreigners have died in Bali after drinking arak, a local palm liquor, which had been spiked with methanol to increase its potency. According to police a local man has been arrested. (AFP)
**Pub fined after wedding guests suffered from food poisoning
The Bull’s Head Pub in Chislehurst, UK, has been fined after 25 guests at a wedding party became ill. Nine of the cases were confirmed as having Campylobacter food poisoning. Officers investigated and found that a chicken liver pate had been undercooked and a chocolate dessert had been made with un-pasteurised eggs. They also found a faulty fridge in the kitchen. (This is local London)
**Food borne infection may increase risk of Inflammatory Bowel Disease
Researchers in Denmark have used the national system for tracking health records to investigate if those treated for certain infections show a greater risk of developing Inflammatory Bowel Disease (IBD). The causes of IBD are not fully understood but many factors, including genetics, diet, infections and psychological factors, have been thought responsible. In this study, two types of food poisoning, Salmonella and Campylobacter were looked for. Those individuals who had had neither infection had a 0.5% risk of developing IBD over the next 15 years while those who developed one or other infection showed a 1.2% risk. Lead researcher Henrik Nielsen was quoted as saying that if the spread of food bacteria and infections can be reduced and prevented, which may reduce or even largely eliminate IBD in the long term. (Web MD)
**Four year old dies from food poisoning
A four year old girl has died and her parents and older brother are recovering in hospital in Sharjah, United Arab Emirates, following bouts of vomiting and diarrhoea . Doctors at the Al Qasimi hospital confirmed the Indian family has suffered from food poisoning, that an investigation is now in progress and that the department of Preventive Medicine at the Ministry of Health has been informed. (Gulf News).
**FSA and EFSA re-confirm safety of bisphenol A
A report in Food Productions Daily, written by Rory Harrington, suggests that both the European Food Safety Authority and the UK’s Food Standards Agency (FSA) have no intention of altering their advice over bisphenol A, a substance found widely in food packaging materials. In January 2007, EFSA set a permanent Tolerable Daily Intake (TDI) of 0.05 milligram/kg body weight. The FSA told Food Production Daily.com that it had not seen any information that would lead it to question its previous findings. The FSA said it did not believe consumers in the UK were exposed to levels of BPA that could be considered dangerous.
**BfR on farm visit safety in relation to E.coli and other pathogens
Whilst summer visits to farms by children from schools and kindergartens are very popular, they also bring risks. With this in mind, the German Federal Institute of Risk Assessment (BfR) has issued some advice to try and reduce cases of illness caused by the consumption of raw milk which may contain enterohaemorrhagic E. coli (EHEC) or Campylobacter. Young children are particularly vulnerable to EHEC infections which can lead to the very serious condition, haemolytic uraemic syndrome (HUS). Campylobacter infections can also affect young children very badly. Although the distribution of raw milk is generally banned in Germany, an exception is made in the case of farms which have been given permission by the competent public authority to sell raw milk with the designation “attested milk”. To achieve attested status there must be monthly microbiological controls, the milk must be labelled as raw and a notice must be displayed at the point of distribution saying that raw milk should be boiled prior to consumption.
**Lethal combination reduces bacteria on chicken
A research team at the University of Arkansas, US, is investigating a range of treatments, alone or in combination, which might be effective in reducing levels of pathogenic bacteria on chicken breast meat. Combinations of malic, citric, lactic, acetic and tartaric acids, when infused into the meat greatly reduced levels of E.coli O157:H7, Listeria monocytogenes and Salmonella typhimurium. Grape seed extracts and green tea were also effective in reducing bacterial loads on the chicken meat, especially when used in combination with nisin, an established natural preservative. The addition of a burst of irradiation following treatment with the organic acids killed all the pathogens, but did not adversely affect the colour or text of the chicken meat. (World Poultry, 28/05/09)
**Fumonisin toxicity explained
Scientists at the USDA’s Agricultural Research Service (ARS) working with colleagues at Health Canada and at Emory University and the Georgia Institute of Technology in Georgia, have found a new type of harmful fat which is formed in the presence of a fumonisin, a mycotoxin from the Fusarium mould. Fumonisin has been found to inhibit enzymes called ceramide synthases which normally help create the sphinganine backbone needed for various sphingolipids. It does this by replacing a serine residue with an alanine residue. This disruption of fat metabolism in the animal may be the cause of a host of diseases including equine leukoencephalomacia and porcine pulmonary oedema. Details of the work were published in the Journal of Biological Chemistry (2009, 284 (8): 4786-4795). Fumonisin levels are controlled in the EU by Commission Regulation (EC) No 856/2005 of 6 June 2005 which set maximum levels for Fusarium toxins in certain foodstuffs and applied from 1 July 2006.
**Cleaning to remove allergens
The Anaphylaxis Campaign has publicised a new guide based on research at Campden BRI which aims to help companies show that their cleaning procedures remove allergens. “Validation of cleaning to remove food allergens” (Campden BRI Guideline No. 59) looks at the steps that have to be taken to demonstrate that the cleaning mechanisms used are effective. It does not discuss cleaning per se, but looks at what tests need to be done after the cleaning to show that allergens have been removed.
Options for sampling and examples of situations where these may apply are presented, including final product, swabs of surfaces, rinse and wash waters and air. Flowcharts are provided to describe the sequence of events in a cleaning validation, and to demonstrate what to do with analytical results. Appendices to the guideline document provide information to aid selection of the method of analysis for detecting food allergens and also discuss the limitations of what can be done.
**FSA guidance on the use of farm manures
The Food Standards Agency has published guidance on managing farm manures to help reduce the number of consumers that get food poisoning from ready-to-eat crops.
**Animal diseases updates and food poisoning outbreaks
Regular global updates on food poisoning outbreaks and animal diseases, such as avian influenza, foot and mouth, Ebola, SARS, and Anthrax can be found on the International Society for Infectious Diseases ‘ProMED-mail’ web site.
**The Food Safety Network
The International Food Safety Network (iFSN) at Kansas State University provides research, commentary, policy evaluation and public information on food safety issues. An international repository of food safety-related information, FSN offers consumer, student and industry outreach services, information research, on-line resources, collaborative projects, evaluation and analysis, and a capacity to address current and emerging food safety concerns.
Contamination Identification
http://www.rssl.com/services/foodanalysis/contaminationandproblemsolving/
RSSL's scientists are able to assist food businesses to manage food safety issues more effectively. The laboratories have considerable experience in the detection and identification of foreign bodies, heavy metals, allergens, toxins and chemical residues. For more information on any of these services and RSSL's Emergency Response Service, please contact Customer Services on Freefone 0800 243482 or e-mail enquiries@rssl.com
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Legislation headlines
**New EU regulation on active and intelligent food contact materials
**FSA update on products free of colours associated with hyperactivity
**European PARNUTS regulation
**China's new food safety law comes into force
**USP launches GRAS monograph service
**Latest EFSA documents and opinions
**France and rest of Europe prepare for Stevia approval
**Denmark – all imported eggs to be Salmonella-free
**Provisional list of materials used in food contact plastics
**New EU regulation on active and intelligent food contact materials
This week sees the publication in the Official Journal of Commission Regulation (EC) No 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with food. Amongst its provisions, the new regulation introduces an authorisation scheme for substances used in food packing. To gain authorisation, packaging manufacturers would be obliged to submit technical dossiers for each substance which would be scrutinised by the European Food Safety Authority (EFSA). Active substances include, for example, oxygen absorbers or releasers of preservative or flavourings, while intelligent materials provide information to food companies and consumers for instance warning of microbial contamination. Uniform criteria will be adopted to determine the safety of such substances and manufacturers will be obliged to label containers in order to ensure information is passed down supply chains. See also European Commission press statement and the EFSA public consultation on its guidelines on the submission of a petition for safety evaluation by the EFSA of active or intelligent substance(s) present in materials and articles intended to come into contact with food (completed in April 2009).
**FSA update on products free of colours associated with hyperactivity
The Food Standards Agency has updated its list of product ranges that do not contain the six food colours associated with possible hyperactivity in young children. A further two manufacturers producing product lines free of the colours have been added to the list. The list includes both companies whose product ranges have never contained the six colours and product ranges that have been reformulated to remove the colours. The colours, identified by a Southampton University study financed by the Food Standards Agency, are sunset yellow FCF (E110), quinoline yellow (E104), carmoisine (E122), allura red (E129), tartrazine (E102), ponceau 4R (E124). The product lines added to the list are Fox's biscuit products, manufactured by Northern Foods, and Thorntons products, manufactured by Thorntons plc.
The Agency is publicising the product ranges to encourage the food industry to participate in the voluntary ban. The voluntary ban was agreed to by Ministers late last year. Consumers who are particularly concerned about the presence of the colours should continue to check labels, especially in the case of products with a long shelf-life where the availability of reformulated products may vary. Any food manufacturer, retailer or caterer wishing to notify the Agency that their brands or products are free of these colours, should e-mail details to Clair Baynton. (Food Standards Agency press release 01/06/09).
**European PARNUTS regulation
At the meeting of the Standing Committee on the Food Chain and Animal Health held on 27 April, the final draft Commission Regulation on substances that may be added for specific nutritional purposes in foods for particular nutritional uses (PARNUTS) was voted on and received a qualified majority vote in favour of its adoption without any further amendments. The positive list of permitted ingredients in this Regulation should be read together with the underlying EFSA opinions because the entries in the regulation are worded in such a way that they apply only to those sources of each ingredient assessed by EFSA. In the case of alternative sources of listed ingredients, manufacturers must consider all applicable food law and in particular novel foods legislation and any legislation or advice regarding conditions of safe use such as maximum levels. The Commission published the finalised text as Directive 2009/39/EC of the European Parliament and of the Council of 6 May 2009 on foodstuffs intended for particular nutritional uses (recast).
**China's new food safety law comes into force
Chinese authorities have said its new food safety law, which comes into effect this week will help prevent the food contamination incidents that have caused so much damage to the reputation of its domestic producers. The legislation aims to toughen up the country’s food monitoring network by imposing more stringent standards, stricter supervision and a recall system for tainted or substandard products. The government has also pledged offenders will face severe punishment. The Ministry of Health, which will coordinate the law’s implementation, has drafted several extra regulations on food standards, the control of food risks and the management of new products. Health Minister Chen Zhu announced that experts sitting on two national panels would oversee the system and a national risk control centre would be set up to boost safety evaluation procedures, detection of toxic chemicals and carry out risk assessments. The food safety law is the government’s response to a string of food contamination scandals over the past few years, including that of melamine-tainted infant milk and dairy products which caused a number of deaths and sickened at least 300,000 people. (NutraIngredients-USA.com 01/06/09).
**USP launches GRAS monograph service
Third party certifier, USP (United States Pharmacopoeia) has launched a monograph service for companies that have achieved self-affirmed GRAS (generally recognized as safe) status for food ingredients. Published in the Food Chemicals Codex (FCC), the monograph provides a mechanism for companies to use after they have achieved GRAS self-affirmation as opposed to those that have sought a letter of no objection to their food ingredients from the Food and Drug Administration (FDA). This is ostensibly known as FDA-certified GRAS. USP said while the FDA had recognized self-affirmed GRAS since 1997,“…until now, the FCC has not had a mechanism specifically designed to establish monograph standards for food ingredients that have not undergone review by the FDA or other international regulatory authorities.” (Quoted direct from NutraIngredients-USA.com 27/05/09).
**Latest EFSA documents and opinions
**France and rest of Europe prepare for Stevia approval
Manufacturers in France are gearing up to start using the high purity stevia extract, Reb A, as soon as approval is signed off. This would mean taking advantage of an anticipated two-year transition period which is likely to precede full European approval. The European Food Safety Authority (EFSA) has received three petitions for stevia sweeteners, from EUSTAS (the European Stevia Association), Cargill and Morita. The industry is hoping that, pending a positive opinion, extracts with 95 per cent steviol glycosides could be approved in Europe under the new sweeteners directive by autumn 2010 or spring 2011. In the meantime, member states can authorise the new sweetener under the transition arrangements. France’s food safety agency, the AFFSA, has already cleared the use of 97% pure Reb and ministerial authorisation is anticipated this summer. More details at Food navigator.com
**Denmark – all imported eggs to be Salmonella-free
EU health authorities have reportedly approved a Danish application for ‘special status’ that will ensure all eggs imported to the country are guaranteed by their distributors as being 100% Salmonella-free. Eva Kjer Hansen, the food and veterinary minister, called the approval from Brussels a ‘breakthrough’, adding that Denmark would also be seeking special status for chicken imports as well. According to Statens Serum Institut, the national disease control centre, 3,700 Danes suffered from salmonella-related illnesses in 2008 and that four people have died of salmonella poisoning since October. (From World Poultry net).
**Provisional list of materials used in food contact plastics
The provisional list of additives used in plastics was updated in April 2009 and can be viewed on the European Commission web site. Polyvinyl isobutyl ether has been removed from the list of additives which can be used in food contact plastics. The remaining substances on the list can continue to be used according to national legislation until January 2010, when the positive list comes into force.
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Other headlines
**Tomato pill could help combat heart disease
**Shellfish reefs at risk
**No conclusive link between diet and ADHD
**Vitamin D may cut cancer risk, amongst other benefits
**Complaint over McCain advert not upheld
**Tetley criticised over advert comparing green tea and exercise
**Tomato pill could help combat heart disease
It is claimed that a new product, Ateronon, made from tomatoes by Cambridge Theranostics Ltd and containing the carotenoid lycopene, could, if taken daily as a supplement, rapidly reduce LDL-cholesterol, and be far more effective at treating high cholesterol levels than the drugs currently in use. However, although Ateronon is being launched in June 2009, experts advise caution, suggesting that the benefits have yet to be proven and more evidence is needed. More information in Telegraph.co.uk (01/05/09).
**Shellfish reefs at risk
Bivalve shellfish are the ecosystem engineers of bays and estuaries, creating the enabling conditions for many other species, yet are almost always solely managed for harvest, rather than habitat. Centuries of intensive fisheries extraction exacerbated by more recent coastal degradation have put oyster reefs near or past the point of functional extinction worldwide, with 85% of reefs having been lost. The Shellfish Reefs at Risk report from The Nature Conservancy provides the first global view of the distribution and condition of oyster reefs. Realistic and cost-effective solutions in conservation, restoration, and management are needed to revitalize this critical habitat.
**No conclusive link between diet and ADHD
A Harvard Medical School review has concluded that there is still not enough evidence to link diet with attention deficit hyperactivity disorder (ADHD). After reviewing the research available for several diet-based theories on the cause of ADHD, the authors suggest that so far the evidence provides only limited support for restrictive diets, avoiding preservatives or artificial food colourings, consuming more omega-3 fats, or taking specific vitamins or minerals. This is contrary to the belief still held by some parents and researchers. They also say that many of the studies were small or flawed, with others showing that parental expectations of behavioural change have a strong influence on what they actually perceive. The consensus is that a sensible approach to nutrition for children with ADHD is the same as that recommended for all children. (Nutraingredients-USA)
**Vitamin D may cut cancer risk, amongst other benefits
Vitamin D deficiency has been linked over the years with an increased risk of a number of conditions including osteoporosis, rickets, diabetes, heart disease, joint disease, multiple sclerosis, dementia, birth difficulties and autism. Vitamin D is found in only a few foods and is almost completely produced for the body in the skin when exposed to sunlight. It has been estimated that 60% of Britons are deficient in vitamin D ( with many more being so between October and March due to the UK’s climate) but given the fact that skin cancers are at a record level, oral vitamin D supplementation is considered a much safer way to increase intakes. Recent research has shown that taking daily vitamin D supplements could cut breast cancer cases by up to a quarter and bowel cancer by up to a third. Professor Cedric Garland, of the University of California San Diego, claims a daily supplement of 50mg of vitamin D could cut cases of breast cancer and bowel cancer by up to 200,000 and 250,000 respectively. The Canadian Cancer Society has called for a daily supplement of 25mg for the whole country in winter. Other current research has also indicated that low levels of the vitamin can be associated with asthma and that a daily dose may help slow the progress of prostate cancer. A new theory from a US doctor** also claims that vitamin D deficiency may make us more vulnerable to the influenza virus. (Daily Mail, Times online). The full text of the paper is only available as pay per view from the Annals of Epidemiology doi:10.1016/j.annepidem.2009.02.002. **See also: Epidemic influenza and vitamin D. Cannell et al. Epidemiology and Infection, 2006, 134 (6): 1129-1140.
**Complaint over McCain advert not upheld
A TV advertisement for oven chips showed a farmer "conducting" rain and sunshine over fields of growing potato and sunflower plants. The voice-over stated "McCain Oven Chips are made with sunshine and rain, potatoes and sunflower oil. And nothing else. Its all good". Two viewers complained that the advert misleadingly implied that the produce was grown without the use of chemicals. McCain Foods (McCain) said the advert conveyed that simple, natural ingredients went into making their oven chips. The complaint was not upheld as the Advertising Standards Authority (ASA) said that the advertisement did not convey the idea that the produce was organically grown.
**Tetley criticised over advert comparing green tea and exercise
A TV ad, for green tea, showed a woman at home warming up for exercise. She ran downstairs and opened the front door; it appeared that she was going for a jog but when she saw it was raining she went back into the house. The woman was then shown making a cup of tea. The voiceover stated "For an easy way to help look after yourself pick up Tetley Green Tea. It's full of antioxidants". On-screen text stated "As part of a healthy diet and lifestyle”. Viewers challenged whether the ad was misleading because it implied that Tetley Green Tea had the same or similar health benefits as exercise. The Advertising Standards Authority (ASA) also challenged whether the ad was misleading, because it implied that Tetley Green Tea had greater health benefits than it did. Tetley GB Ltd (Tetley) said the ad did not compare drinking green tea with going for a run. It was instead intended to promote drinking Tetley Green Tea as part of a healthy lifestyle. Tetley believed they had responsibly promoted healthy living, as shown by the woman in the ad, through the promotion of a drink that was healthy because it was hydrating and contained antioxidants. The advertisement was judged to be misleading and cannot be broadcast again in its current form. Tetley were told not to imply that a product had greater health benefits than it did if they did not hold substantiation
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This Newsletter was posted on: 3 June 2009
RSSL endeavours to check the veracity of news stories cited in this free e-mail bulletin by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. RSSL provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites. This document may be copied and distributed provided the source is cited as RSSL's Food e-News and the information so distributed is not used for profit.
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