10 January 2003

Which diets are healthy, and why

On 21 January the Royal Society of Medicine looks at which 'functional foods' really have an effect on our health. The Heart: Food for Thought and Function will debate the pros and cons of a range of dietary factors including omega-3 fatty acids, soya, folic acid, and alcohol.

Speakers include:
"20% extra free" mentality makes us unhealthy
Professor Malcolm Law, Wolfson Institute, - The epidemiology of heart disease
Reduce the size of ice creams, chocolate bars and other pre-packaged food by 20 per cent, and we could still treat ourselves without the temptation to eat too much, says Professor Law. If food suppliers agreed a basic code of conduct it would have "a large public health impact." He will recommend four key changes in the way manufacturers prepare, portion and price meals and snacks, including agreements to reduce serving size and to avoid the 'buy one get one free' marketing that encourages us to overeat.

Fish-eaters are more likely to survive a heart attack
Professor Thomas Sanders, King's College London, - Omega-3 Fatty Acids
You are most likely to survive a heart attack if your heartbeat can quickly return to normal. Anti-arrhythmia drugs are often prescribed to help the heart maintain its usual rhythm, but they can be expensive. The omega-3 acids found in oily fish also reduce cardiac arrhythmias, the changes in the heart's rhythm which can make a heart attack fatal. Professor Sanders will explain why he thinks it is wrong to underestimate the "cheap, simple treatments". Despite recent fears about pollution, he is adamant that the "best possible advice" after a heart attack is to eat a portion of fish such as salmon, trout or mackerel at least once a week.

What kind of soya lowers cholesterol?
Professor Cesare Sirtori, University of Milan, - Soya
Eating soya protein can reduce blood cholesterol, but when Americans eat soy foods, their cholesterol levels seem to respond differently from the way we respond in Europe. Professor Sirtori will discuss his theory as to why this might be, based on research he has just completed on the "proteomics", or protein composition, of different soya products on either side of the Atlantic. Soya proteins also have a number of disadvantages, especially for the European market, and Professor Sirtori will explain why a new study will show that lupin protein could rival or even replace soya in the near future.

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