Nutrition & Food Science: Volume 87 Issue 3

FLATULENCE

Roger Fenwick, K.R. Price, I.T. Johnson

The flatulent effect of beans is universally known and has, undoubtedly, been a source of discomfort throughout history. It has even been proposed as an explanation for…

FIBRE CONCEPTS

Irene Finch

There seems to be no doubt that some people think that fibre is the apple peelings, the bran, the ‘wrappings’ of plant foods and even the skin and tendons of meat that were once…

DINING A LA HEART

Nick Johns

NACNE and COMA have recommended, on health grounds, that the British population's fat intake be reduced to below 35% of total dietary energy. The most recent estimate puts…

PEANUTS:AN EXCELLENT SOURCE OF NUTRIENTS AND ENERGY

The peanut is not in fact a nut at all. It is the seed of an annual legume, akin to beans, peas and lentils. The plants grow close to the ground and bear pods containing the…

MULTIPLE SCLEROSIS

Ivan M. Sharman

Multiple sclerosis, otherwise known as disseminated sclerosis syndrome or MS for short, is so‐called because it involves a multiple scarring, or ‘sclerosis’, of the central…

A YEN FOR BETTER HEALTH

Olwyn Glynn Owen

The population of Japan, because of its vegetarian diet, has often been used as if it were a control group in comparisons of different diets and their effects on the prevalence of…

NITRATE IN WATER

Richard Cottrell

There are a number of environmental concerns which periodically catch the headlines and subsequently fade from sight, not because the problem has been solved but because the issue…

FOOD RESEARCH BRIEFS

Earlier this year, the AFRC Institute of Food Research showed some aspects of its work at the Fifth International Food and Drink Exhibition