Showing results for: Health concerns
This report finds that the ten largest US food and beverage manufacturers lack comprehensive strategies for effectively addressing obesity and diet-related diseases. Assessing a portfolio of the manufacturers’ products, the report classifies only 30% as “healthy”.
Two commentary pieces question the findings of the study “Association of Frequency of Organic Food Consumption With Cancer Risk”, which claims that higher organic food consumption is associated with a lower risk of cancer. The pieces point out that only two cancer types showed a statistically significant reduction in risk, and that the reduction in cancer risk only appeared to hold true for older women, not men, younger adults or people with a high overall quality of diet.
The European Public Health Alliance has published a policy briefing outlining 11 ways in which the European Union’s Common Agricultural Policy (CAP) could promote public health.
A hard Brexit, where the UK trades with other nations on the terms and tariffs set out by the World Trade Organisation after leaving the European Union, could cause an additional 5,600 deaths in the UK, mainly due to reduced consumption of fruits, vegetables and nuts, according to a working paper published by the Oxford Martin School.
Wastewater canals used to irrigate urban agriculture in Burkina Faso may harbour dangerous microbes such as tuberculosis and genes that give microbes resistance to antibiotics, according to this research paper. The canals sampled by the researchers were designed to protect against flooding, but are used to water agricultural fields. The canals, which are not regularly cleaned, receive sludge, solid waste, wastewater, and effluent from a hospital, a market, houses and a slaughterhouse.
A paper argues that current definitions of ultra-processed foods are inconsistently applied. Furthermore, while higher consumption of ultra-processed foods is associated with higher sugar intake and lower fibre intake, the paper claims that intakes of fat, saturated fat and salt are not associated with ultra-processed food consumption. The paper questions the policy recommendation that ultra-processed foods should be avoided.
In a technical report, the American Academy of Pediatrics outlines the health concerns associated with several classes of food additives (including those unintentionally added to food, e.g. from packaging), including bisphenols, phthalates, perfluorinated compounds, artificial food colours, and nitrates and nitrites. The report notes that children may be particularly susceptible to the effects of these additives because of their lower body weight and because their metabolic systems are still developing.
A new paper in Science reviews trends in meat consumption and the associated health and environmental implications. The paper also discusses potential means of influencing meat consumption levels.
The emergence of disease-causing fungi that are resistant to antifungal drugs threatens both human health and food security, according to a recent paper. Some resistance has been found to every main class of agricultural fungicides and many medical antifungals used to treat humans and animals. The paper outlines some factors contributing to emerging resistance and makes some policy recommendations.
A report (PDF link) tested bottled water in nine different countries and found that 242 out of 259 bottles contained small pieces of plastic. The report suggests that at least some of the plastic particles may be coming from the packaging or the bottling process.
This article examines the toxicity of ‘adjuvants’ in pesticides. Commercial pesticide formulations contain the active ingredient and various other chemicals - adjuvants - such as surfactants, antifoaming agents, preservatives, solvents and dyes. Adjuvants are generally neglected by health risk assessments of pesticides in the United States and the European Union. This paper uses the examples of glyphosate and neonicotinoids to illustrate that adjuvants can result in pesticides being significantly more toxic than the active ingredient alone. The paper calls for changes in regulation.
In this paper, the authors conducted a review of numerous studies to examine the content, advantages and limitations of a frame-based approach to assist consumers in reducing their intake of conventional meat (e.g. eating less meat or different meat, such as organic or certified for animal welfare or environmental impact). Particularly, they want to evaluate whether behaviour can be shifted by creating new frames and to identify frames that can bridge a transition by highlighting ‘push’ factors away from routine meat eating, or ‘pull’ factors towards encouraging the consumption of alternatives.
A trial of a school anti-obesity programme in the West Midlands, UK, showed no improvements in body mass index, energy expenditure, body fat measurements or activity levels.
This report, edited by the World Bank, reviews the literature to explore the sources and impacts of agricultural pollution in East Asia and propose solutions.
This review paper outlines some food safety issues in Europe from the perspective of the One Health approach, which views human, animal and environmental health as related and emphasises the importance of sharing information on animal and human health.
This book, by Anita Tull, explores some of the challenges that food and cooking skills education faces.
This report, authored by the International Panel of Experts on Sustainable Food Systems (IPES-Food) and commissioned by the Global Alliance for the Future of Food, shows how food systems affect health through multiple, interconnected pathways, generating severe human and economic costs – and points to levers that can help to address the critical health issues and compounding factors that contribute to poor health, such as climate change, poverty and inequality, and unsanitary conditions.