Dictionary of food and nutrition

Fd Chem. Toxic. Vol. 27, No. I, pp. 65-67, 1989 Printed in Great Britain

0278-6915/89 S3.00+ 0.00 Pergamon Press pk:

REVIEWS OF RECENT PUBLICATIONS

Food, Health and the Consumer. By T. R. Gormley, G. Downey & D. O'Beirne. Elsevier Applied Science, Essex, 1987. pp. xviii+ 317. £34.00. ISBN 1-85166-108-5. This book is a report of one of three studies on the theme of food and health commissioned as part of an EEC Programme with the snappy acronym FAST (Forecasting and Assessment in Science and Technology). It should be noted that it is now de rigueur for EEC scientific programmes to have euphonious combinations of initials that are probably chosen before the programmes are devised. The aim of this project was to assess the impact of technological change in agriculture and food industry on food production, nutrition and consumer safety. This has been approached initially by way of a summary of the current knowledge of the role of nutritional factors in the aetiology of so-called "diseases of affluence" (such as coronary heart disease, cancer and hypertension). Dietary guidelines of expert groups in different countries and the influence of various social factors and government policy decisions on food consumption patterns are summarized as are consumer attitudes to the safety and wholesomeness of food in relation to agricultural practices and food processing. Such an integrative and panoramic approach inevitably results in superficial treatment of some aspects, perhaps most notably in the first chapter, which discusses key nutritional issues, in particular the influence of diet on human health. Nevertheless, the authors do manage to assess the purported links between diet and degenerative diseases critically and clearly have no particular axes to grind. The chapter is supplemented by a large number of references, so the reader can follow up any particular points of interest. In the second chapter, food and nutrition policies are discussed. The authors have documented the changing public perception of food in the USA and Europe over the past few decades in relation to contaminants, processing and the use of additives. The authors argue that there is an information gulf between scientists and 'health professionals' on one side and the general public on the other. The former need to be appraised of the concerns and information needs of the latter, whereas the public needs to be educated about the difficulties and uncertainties of research in nutrition and health. The solution to this problem, according to the authors, is the reasoned and widespread debate of these issues and they suggest that the European Community sponsor such informed debate. In the same chapter there is a very useful summary table of dietary guidelines from North America and Europe, and the section concludes with a discussion of ways in which govern-

ments have formulated dietary policies and attempted to implement dietary guidelines. Altogether this is a very interesting and useful chapter. The penultimate chapter considers the impact of technological change in agricultural practice (intensive production, use of hormones, antibiotics and pesticides etc.) on consumer safety. Similarly, the possible consequences of changes in food processing technology on the nutritional and toxicological aspects of food are discussed. The authors end with a short chapter of conclusions and recommendations for research, consumer education and nutrition policies. In particular, they highlight the paucity of data on dietary patterns in member states and the importance of setting up interdisciplinary groups of food producers, processors, nutritionists and medical scientists to discuss key nutritional issues. Great emphasis is placed on consumer education and the provision of accurate and comprehensible nutritional information. In general this is a readable and thought-provoking book that will be of interest to nutritionists, the food industry and research scientists wanting to expand their knowledge of the political background to their work. It is a pity that there is no index--this mars an otherwise very useful book. [lan Rowland--BIBRA]

Dictionary of Food and Nutrition. Edited by J. Adrian, G. Legrand & R. Frangne. Ellis Horwood Ltd, Chichester, 1988. pp. v + 2 3 3 . £31.25. ISBN 0-89573-404-4. It may not be a coincidence that this Dictionary of Food and Nutrition is written by three scientists of Gallic persuasion since France is renowned for its gastronomic fixation. All aspects of food from processing, biochemistry and enzymology to toxicology, as well as nutritional and epidemiological implications, are clearly presented. Each letter is nicely represented by a mediaeval illustration, the interpretation of which requires an elementary knowledge of French. For example, B is shown as BI6 (=wheat), E as Eau ( = water) and V as Vendange ( = vintage). Metabolic pathways as well as chemical and biological reactions are summarized in concise figures, and all data are clearly gathered in tables. Within the definition of a term, bold type highlights associated words whose explanations can be found elsewhere in the book, so that complete basic information about an item can be obtained quickly and easily. Thus, in the section on halophilic microorganisms (page 90), 'nuoc mam' is highlighted. The 65

66

Reviews of recent publications--Fd Chem. Toxic. Vol. 27, No. 1

conscientious reader will learn that nuoc mam is an allows, which means at best the latest material is from oriental fish juice extracted from an enzymatic 1987. proteolysate of whole fish preserved in a concentrated The book brings together most of the important salt solution. Nuoc roam is devoid of pathogenic aspects of its subject, but it is a pity that the chapter germs that cannot grow in such conditions; only on azo compounds was not available; the remarks of halophilic micro-organisms--those requiring a large the editor in the introduction suggest that its incluamount of sodium chloride---can survive. The fish sion was intended but that the contributor let him sauce is also rich in free amino acids. down at the last minute. Although most areas are In the same way, niacin, pellagra and coffee are covered, a problem typical of this type of (multihighlighted in the definition of tortilla on page 194. authored) book arises in that each chapter appears in The interesting story emerging from these words is as isolation from the rest and it has not been possible to follows: tortilla is a ground-maize-based pancake show how diverse activities are interrelated in the commonly eaten in Central America. The process complex environment of the animal intestine. That involved in its preparation converts non-available being said, the book constitutes (with the one excepforms of niacin, an anti-pellagra vitamin, into utiliz- tion already mentioned) a comprehensive review of able niacin. But unfortunately, the same process its subject. It provides an extremely useful source of causes loss of this water-soluble vitamin. Pellagra is information and is essential reading for anyone worka disease occurring in people living on a maize-based ing on the intestinal microflora generally--not just diet that is poor in tryptophan, the precursor of those whose work relates to toxicity and cancer. niacin. The disease is characterized by a lesion on the neck that appears when affected people are exposed [Roy Fuller--IFR, to the sun, The absence of pellagra in populations Reading Laboratory, in Central America has been wrongly attributed to Shinfield, Reading, Berks.] the consumption of tortillas since these people also drink coffee, the raw beans of which contain trigonelline, a methylated form of niacin. Trigonelline is demethylated and converted into niacin during ICLAS Guidelines on the Selection and Formulation of roasting. Diets for Animals in Biomedical Research. Edited by Finally, for those who wish to formulate diets, Marie E. Coates. Institute of Biology, London, 1987. comprehensive tables on the composition of food pp, ix + 98. ISBN 0-900490-17-9. products as well as their significance and uses are This handy little book, a report from the Nutrition given at the end of the dictionary. In conclusion, this is a very useful handbook that Working Group convened by the International allows the reader to gain a basic knowledge of all Council for Laboratory Animal Science, reviews present knowledge of the interrelations between the aspects of 'the science of eating'. diet of a laboratory animal and its response to [Tuan Ho---BIBRA] experimental treatments. It aims to present the facts to scientists and to persuade them that experimental design must include a consideration of diet composition and form. Role of the Gut Flora In Toxicity and Cancer. Edited The 14 contributors, mostly from Britain and by I. R. Rowland. Academic Press, London, 1988. America, are experts in the field of nutrition and pp. x + 517. £49.00. ISBN 0-12-599920-8. toxicology and have succeeded in putting together some very useful guidelines covering a wide range of That the microbiology of the gut is a complex information on this topic. subject is certainly the conclusion one would reach There are three main sections to the book. Chapter having read this book. That is not to say that the 1 covers diet and physiological status, diet/drug contents do not inform us and expand our knowledge interactions, and diet and immune function. It and understanding of the gut environment. Indeed, touches on, for example, the effect of dietary changes the book makes a significant contribution to our on the metabolic activity of gut flora, and nutrient appreciation of several areas of gut microbial metab- availability under the influence of test agents in the olism and it is to be recommended to anyone foolish diet. enough to enter this field of research or anyone who Chapter 2 deals with presentation of the diet, has become frustrated enough after being involved in problems associated with oral administration of test it~ materials, and contaminants of diets for laboratory The book starts with chapters on the composition animals. As an appendix to this latter section, a list of the bacterial flora, the methodology used for its of maximum allowable concentrations of constudy and the interaction between the host and its taminants in laboratory animal diets, as recommenintestinal microflora. It then goes on to tackle various ded by the FDA, is provided. This is of particular aspects of bacterial metabolism that relate to toxicity interest in the context of the current consideration of and cancer. This constitutes the rest of the book, these problems by the UK Quality Assurance Group. although I am still not clear as to why caecal enlargeChapter 3 discusses standardization of diets, choice ment is given a chapter of its own. of materials and formulation and effects of proThe individual chapters are all of a high standard cessing. The variation of diets is covered in some and are written by experts in the fields concerned. detail and the observation is made that bias is not They are as up to date as the publication process excluded by keeping the constitution of the diet