food

The DANA that devastated the province of Valencia on 29 October, leaving more than 200 people dead and many missing, has been followed by another one, still located over the peninsula. How can we adapt to these extreme phenomena? What repercussions do they have on public health? How can the public prepare for them? The Science Media Centre España organised a briefing session with two experts and an expert from the CSIC to discuss these questions. 

An international report by the Global Commission on the Economics of Water says the water crisis puts more than half of the world's food production at risk by 2050. It also claims that it threatens an average loss of 8% of GDP in countries around the world by 2050, with losses of up to 15% in the lowest income countries. 
 

An international team of researchers has analyzed various data sources and scientific literature and identified 3,601 chemical substances in human samples such as blood, urine or breast milk that are known to be in contact with food, for example, because they are used in packaging. According to the authors of the study, “this work shows that food contact materials are not completely safe, even if they comply with regulations, because they transfer known substances to food". The research is published in the Journal of Exposure Science and Environmental Epidemiology.

An international team with Spanish participation has developed a database with the metagenome of bacteria, fungi, and yeasts present in more than 2,500 foods, mostly dairy products, followed by beverages and fermented meats. The authors identified more than 10,800 microorganisms, half of which were previously unknown species. The study, published in Cell, shows that food-associated microorganisms are present in 3% of the adult gut microbiome and 56% of that of newborns.

A ketogenic diet improves the results of a pancreatic cancer therapy in mice, according to a study published in Nature. The US research team fed the animals a high-fat, low-carbohydrate diet before administering them a new drug, currently in clinical trials; in the absence of glucose, the body converts fat into ketone bodies. The drug blocks the metabolism of fat - the cancer's only source of energy while the mice are on this diet - and slows the growth of pancreatic tumours. 

Eating a vegan diet for eight weeks is associated with reductions in biological age estimates based on levels of DNA methylation, a type of chemical modification of DNA that alters the expression of genes, but not the DNA itself. This is the main conclusion of a study published in BMC Medicine in which 21 pairs of twins participated in a clinical trial. Of each pair, one person followed an omnivorous diet and the other a vegan - and lower calorie - diet during that period.

South Korean scientists have developed a type of matrix for growing meat that releases meat flavour compounds upon reaching cooking temperature. According to the researchers, who publish their results in the journal Nature Communications, the cultured and cooked meat has "a flavour pattern similar to that of grilled beef".

A higher intake of salt - as measured by the concentration of sodium in urine - is associated with an increased likelihood of atopic dermatitis, says a study published in JAMA Dermatology. The researchers used data on the amount of sodium in urine samples from more than 215,000 people in the UK, collected in a previous study. The authors suggest that restricting salt intake "may be a cost-effective and low-risk intervention" for this skin disease. 

People who eat more ultra-processed foods have a "slightly higher" mortality rate, according to an analysis published in The BMJ. The study analysed data from more than 110,000 people followed up for over 30 years in the United States. The correlation between ultra-processed food intake and all-cause mortality was strongest for the meat, poultry and seafood group. 

Switching some of the world's red meat consumption to forage fish - such as sardines, herring or anchovies - would reduce the number of deaths by between 500,000 and 750,000 by 2050, according to a study published in BMJ Global Health. The authors used data projections for that year for both red meat consumption and forage fish catches in 137 countries, substituting one for the other without exceeding the supply limit for the latter. The research estimates that sardines, herring and anchovies could replace 8% of the world's red meat, which would also serve to reduce the prevalence of diet-related diseases.