A thyroid-hormonal evaluation of thirty-five women consuming commercially packed milk containing thiocyanate was carried out. The mean serum thiocyanate concentration, which was measured by the FeCl3 colour test, was significantly higher (P < 0.01) than that of control subjects. Serum thyroxine (T4), triiodothyronine (T3) and thyroid-stimulating hormone (TSH) concentrations of exposed women were compared with those of thirty-five control subjects. Thiocyanate ingestion was associated with lower levels of T4 (P <0.01) and higher levels of TSH (P < 0.01) compared with the control subjects. T3 was found to be higher in the women consuming thiocyanate-containing milk but the difference was not significant. The serum T4 level was found to be negatively correlated (r −0.359, P <0.05) while the TSH level was positively correlated (r 0.354, P < 0.05) with thiocyanate concentration in the exposed group. From this study, it appears that ingestion of milk with added thiocyanate impairs thyroid function.

The effect of long-term differences in diet composition on whole-body acid–base status was examined in thirty-three young healthy females. The volunteers were recruited from two separate groups matched approximately for age, height and weight; one group regularly ate meat (omnivores; n 20) and one group did not (vegetarians; n 13). All subjects completed a 7 d weighed intake of food, and from their dietary records, total energy, carbohydrate (CHO), fat and protein content were estimated using computer-based food composition tables. During this week they reported to the laboratory on two occasions, following an overnight fast and separated by at least 48h. Arterialized venous blood samples were obtained on each visit and these were analysed for blood acid–base status. Haemoglobin and packed cell volume, serum total cholesterol and HDL-cholesterol, serum albumin and total protein were also determined. Two 24 h urine collections were completed; the volume was recorded and samples were analysed for pH, titratable acid and Mg and Ca concentration. Total energy intake of the omnivores was greater (P = 0.0003) than that of the vegetarian group. Dietary intake of CHO (P = 0.024), fat (P = 0.0054) and protein (P = 0.0002) were higher in the omnivorous group than in the vegetarians. There were no differences between the two groups with respect to blood CO2 partial pressure, plasma HCO3- and blood base excess, but blood pH was slightly higher in the omnivores (P = 0.064). Measures of urine acid–base status suggested a lower pH in the omnivore group, but this difference was not statistically significant; a greater titratable acid output was observed with the omnivorous group compared with the vegetarians (48.9 (se 20.3) ν. 35.3 (se 23.3) mEq/24h; P = 0.018). Although the dietary intake of Ca was not different between the two groups, urinary Ca excretion of the omnivores was significantly higher (3.87 (sd 1.34) ν. 3.22 (sd 1.20) mmol/24h) than that of the vegetarians (P = 0.014). It is suggested that the higher protein intake of the omnivores resulted in an increase in urinary total acid excretion, which may explain the higher rate of Ca excretion.

Epidemiological evidence has suggested that the declining prevalence of duodenal ulcer disease may be attributable to rising consumption of polyunsaturated fatty acids, a hypothesis supported by in vitro evidence of toxicity of such substances to Helicobacter pylori. The objective of the present study was to establish whether this association is causal. Forty patients with proven infection with H. pylori and endoscopic evidence of past or present duodenal ulcer disease were randomized to receive either polyunsaturated fatty acids (PUFA group), in the form of capsules and margarine, or a placebo (control). Both groups received concurrent H2 antagonist therapy. Efficacy of therapy was determined endoscopically by assessment of ulcer healing while H. pylori status was determined by antral biopsy, urease (EC 3.5.1.5) culture and histological assessment of the severity of H. pylori infection. Antral levels of prostaglandin E2 (PGE2) and leukotriene B4 (LTB4) were quantified. Compliance was monitored. Before treatment, both groups were comparable for severity of H. pylori infection, smoking status and levels of LTB4 and PGE2. Despite a significant difference in consumption of linoleic acid (19.9 (se) 1.6) g for PUFA group ν. 6.7 (se 0.8) g for controls (P < 0.01) and linolenic acid (2.6 (se) 0.2) g ν. 0.6 (se 0.03) g (P < 0.01) there was no significant change in either the severity of H. pylori infection or prostaglandin levels in either group at 6 weeks. Consumption of a considerable amount of PUFA does not inhibit the colonization of the stomach by H. pylori nor does this alter the inflammatory changes characteristic of H. pylori gastritis. We conclude that the association between duodenal ulceration and a low level of dietary PUFA is likely to be spurious, probably reflecting the effect of confounding factors such as affluence, social class or smoking.

In the early 1930s, after obtaining her PhD on the carbohydrates in apples, Dr Elsie Widdowson embarked on a postgraduate course in dietetics at King’s College of Household and Social Science, London. During the hospital training element of this course at St Bartholomew’s Hospital, she was appalled at the inaccuracy of the food compositional data being used to formulate medically-prescribed diets. She resolved to change matters, and after she had joined Dr McCance’s team she realized that they had already obtained sufficient new analytical data on the majority of the food groups to form the basis of completely new tables.

Pregnancy in insulin-dependent diabetes mellitus is associated with a greater incidence of fetal abnormality. Animal studies suggest that increased free-radical production and antioxidant depletion may contribute to this risk. The aim of the present study was, therefore, to assess nutritional antioxidant status and lipid peroxidation in diabetic mothers in comparison with a control group. A 7 d dietary history and a food-frequency questionnaire were performed and venous blood collected for biochemical analyses from thirty-eight diabetic mothers and matched control subjects before 12 weeks gestation. Protein intake was significantly greater in diabetic patients (81.4 (se 14.8) ν. 72.7 (se 15.8) g/d, P = 0.015), while total sugar intake was less (79.5 (se 13.2) ν. 104.8 (se 28.8) g/d, P < 0.001). There were no significant differences in the intake of the major antioxidant vitamins (retinol, vitamin C or vitamin E) or β-carotene. However, intakes of a number of other micronutrients (including Se, Zn, Mg, Mn, riboflavin, thiamin, niacin and folate) were greater in diabetic patients. Among the nutritional chain-breaking antioxidants, serum levels of α-tocopherol (21.6 (se 5.7) ν. 17.3 (se 4.7) μmol/1, P = 0.0013), β-carotene (0.27 (se 0.18) ν. 0.14 (se 0.11) μmol/1, P = 0.003) and lycopene (0.23 (se 0.17) ν. 0.16 (se 0.13) μmol/1, P = 0.03) were greater in diabetic patients. There was no evidence of greater lipid peroxidation in diabetic patients, and total antioxidant capacity was similar in the two groups. Overall, these results indicate that nutritional antioxidant status is better in this group of diabetic mothers than in control pregnant non-diabetic subjects attending the same maternity hospital.

The present paper reviews the literature on breakfast to consider reported associations between breakfast and nutritional, physiological and biochemical variables. The contribution of breakfast to achieving nutrition targets for fat, carbohydrate and dietary fibre intakes is also examined as are the potential effects of fortified breakfast cereals on intakes of micronutrients and nutritional status. Breakfast consumption, particularly if the meal includes a breakfast cereal, is associated with lower intakes of fat and higher intakes of carbohydrate, dietary fibre and certain micronutrients. These findings may be relevant to population groups which could be at risk from low intakes of certain micronutrients, but further clarification of benefit is needed from studies of nutritional status. Associations between breakfast consumption and lower cholesterol levels have been reported, while lower body weights have been seen amongst breakfast eaters. It is concluded that breakfast consumption is a marker for an appropriate dietary pattern in terms of both macro- and micronutrients, particularly if breakfast cereals are included in the meal.

Dr Widdowson and Professor McCance always expressed a great deal of interest in the inter-individual variability in their scientific data considering that extreme values often provided the most revealing results. Their interest developed as a result of Dr Widdowson’s studies of the individual diets of men, women and children conducted in the 1930s; she later used the phrase ‘nutritional individuality’ to describe between-individual variability in intake and expenditure (Widdowson, 1962). This paper continues Dr Widdowson’s theme of individual variability. It focuses on recent data which describe between-individual differences in daily energy expenditure, particularly the extremes, and also on the insights these have given into the measurements of energy intake (EI).

The study aimed to examine dietary changes and their associations with demographic, lifestyle and health variables in a random sample of British adults. The Health and Lifestyle Survey of 1984–5 (HALS1) identified four main dietary components by principal component analysis from food frequency data. Comparison of the HALS1 dietary component scores with those of the follow-up survey of 1991–2 (HALS2) for the same individuals revealed increases on component 1 (high weightings for fresh fruit, salads, ‘brown’ bread, fruit juice and green vegetables but low weightings for chips, fried food and processed meat). There were substantial decreases on component 2 (high weightings for puddings/pies, cake, potatoes, biscuits, preserves, pulses and meat), small increases on component 3 (high weightings for crisps, soft drinks and chips) and increases on component 4 (high weightings for confectionery, biscuits and cake and low weightings for vegetables of all kinds). Except for women on component 3 the changes were all significant, P < 0·001. Unadjusted score changes were smallest in elderly respondents for all components. Differences in score changes between groups were based on an analysis of covariance adjusting for the HALS1 score. On component 1 the largest score increases were associated with non-manual groups, improvements in lifestyle and good health. For component 2 the greatest changes in score were associated with changes in household size, smoking habit and heavy drinking. Score increases on component 3 were also associated with heavy drinking, whilst the largest rises on component 4 were amongst the non-manual, the non-drinkers and the non-smokers and, for women only, those who had few malaise symptoms or who lived in Scotland. The results show that there have been overall dietary changes and that changes have been associated with longitudinal alterations in socio-demographic, lifestyle and health circumstances.

Free-living energy expenditure was estimated by doubly-labelled water (DLW) and continuous heart-rate (HR) monitoring over nine consecutive days in nine healthy men with sedentary occupations but different levels of leisure-time physical activity. Individual calibrations of the HR-energy expenditure (EE) relationship were obtained for each subject using 30 min average values of HR and EE obtained during 24h whole-body calorimetry with a defined exercise protocol, and additional data points for individual leisure activities measured with an Oxylog portable O2 consumption meter. The HR data were processed to remove spurious values and insert missing data before the calculation of EE from second-order polynomial equations relating EE to HR. After data processing, the HR-derived EE for this group of subjects was on average 0.8 (sem 0.6) MJ/d, or 6.0 (sem 4.2)% higher than that estimated by DLW. The diary-respirometer method, used over the same 9d, gave values which were 1.9 (sem 0.7) MJ/d, or -12.1 (sem 4.0)% lower than the DLW method. The results suggest that HR monitoring can provide a better estimate of 24 h EE of groups than the diary-respirometer method, but show that both methods can introduce errors of 20% or more in individuals.