Showing results for: Health concerns
A new report by the Commons’ Health Committee discusses the potential of implementing a sugary drink tax as a way of combating child obesity. Sugary drinks are the largest sources of sugar for 11 to 18 year-olds and there is increasing concern over the effects of sugar on people’s health, particularly the health of children and teenagers.
Nitrite is used by the food industry as a preservation agent for meat products. Nitrite has multiple functions, it prevents lipid oxidation, maintains microbial quality and preserves flavour and colour. One of the main concerns of consumers is the possible carcinogenic effect nitrite could have in some meat products after the curing process (as reported by the WHO recently: see FCRN coverage here).
WHO has released a first set of Climate Change and Health Country Profiles that provide a snapshot of up-to-date information about the current and future impacts of climate change on human health. The Climate and Health Country Profile project is an ongoing initiative that supports interested WHO Member States in finalising country profiles through a country consultation process.
On 30th October 2015 the FCRN highlighted a study by the World Health Organisation which concludes that processed meats cause cancer and classed red meat as “probable” cause.
In June 2014, Public Health England (PHE) published ‘Sugar reduction: Responding to the challenge’. This set out what PHE would do to review the evidence across a broad range of areas and identify those where action is most likely to be effective in reducing sugar intakes. The findings from this review and the assessment of the evidence-based actions to reduce sugar consumption are set out in this report “Sugar reduction – the evidence for action”.
The EAT initiative in collaboration with the think tank and consultancy Sustainia has released a new publication EAT in Sustainia, discussing the global food system and the challenges, opportunities and solutions we have to understand in relation to the future of food, health and our environment.
The WHO’s International Agency for Research on Cancer (IARC) has classified processed meat in Group 1 of carcinogenic substances– the highest evidence level (“based on sufficient evidence”). Red meat is placed in Group 2A as probably carcinogenic (based on limited evidence). The new classification is announced in a research summary report published in The Lancet Oncology 26 October 2015 where WHO summarises its review of all scientific evidence on which substances can be linked to any type of cancer in humans.
In a joint project researchers from the University Halle-Wittenberg (Germany) looked at the direct medical treatment costs of nutrition-associated diseases related to the overconsumption of sugars, salt and saturated fatty acids. In all, the team identified 22 clinical endpoints with 48 risk-outcome pairs.
A systematic evidence review by researchers at the University of Cambridge’s Behaviour and Health Research Unit, investigates the influence of portion, package and tableware size on food consumption.
This report is the latest in The Lancet’s Commission on Health and Climate Change series.
The premise of this report is that tackling climate change could be the “single greatest health opportunity in the 21st century”. Climate change is described as a medical emergency that could undermine 50 years of global health gains and Richard Horton (The Lancet editor) states that this is the 'most ambitious and important Lancet Commission we have published'.
The chapters in the report are as follows:
In 2014, the FCRN released a major report entitled Appetite for change: social, economic and environmental transformations in China’s food system. This provided a detailed and integrative analysis of the dramatic changes in China’s food system over the last 35 years, explored emerging environmental, health, economic and cultural trends and challenges, and identified policy and research implications.
This paper estimates that global use of antimicrobial drugs in animal farming is anticipated to rise by 67% by 2030, due to increasing demand for animal products and a shift towards more large scale intensive systems of production. It argues that a range of measures need to be taken in order to address the negative impacts of this growth.
This research from Duke University presents policymakers with a more accurate framework for estimating the costs of a broad range of health, climate and environmental damages linked to emissions from fossil fuels, industry, biomass burning and agriculture.
This new series of papers from the Lancet summarises the latest available knowledge on obesity and what can be done to address the problem. The series introduction describes how today’s food environments exploits people’s biological, psychological, social, and economic vulnerabilities, making it easier for them to eat unhealthy foods. This in turn reinforces preferences and demands for foods of poor nutritional quality, furthering the unhealthy food environments. The authors call for regulatory actions from governments and increased efforts from industry and civil society to break these vicious cycles.