Summaries

Part 2 – Evidence on the Hypotensive Effect of Reduced Salt Intake

Leonie Knorpp, Anja Kroke, Fulda

Studies on the hypotensive effect of salt reduction have given inconsistent results and their benefit is disputed, particularly for normotensives. Analysis of evidence with meta-analyses is now the standard approach. [lesen...]

Claudia Drossard, Jana Schwartz, Katharina Dube, Mathilde Kersting, Dortmund; Frank Kannenberg, Münster; Clemens Kunz, Gießen; Hermann Kalhoff, Dortmund

The long chain polyunsaturated n3 fatty acid DHA plays an important role in the development of the infant brain and retina. In Germany, more and more infant formulas are being enriched with LC-PUFA, taking human milk as a standard. To compare the fatty acid intake and plasma concentrations in infants fed different kinds of milk, 103 healthy term infants in the DINO study were retrospectively classified into three groups, according to the kind of milk they had been fed in the third and fourth month of life. [lesen...]

Claus Niederau, Oberhausen

Liver diseases are associated with insulin resistance; liver cirrhosis is often accompanied by glucose intolerance and hepatic diabetes mellitus - which resembles type 2 diabetes. [lesen...]

Part 1 – Need for Action in Germany

Leonie Knorpp, Anja Kroke

There is urgent need for action in Germany, as hypertension is highly prevalent in the adult population, as is suboptimal blood pressure in both children and adolescents. [lesen...]

Anna Maria Terschlüsen, Katrin Müller, Mathilde Kersting, Dortmund; Kerstin Williger, Mönchengladbach

Nutritional effects on cognitive functions in children have concentrated on the effects of having breakfast, or having no breakfast. [lesen...]

Advantages of Eating Food Outweigh the Disadvantages

Jörg Oehlenschläger, Buchholz

As with any other food, there are both benefits and risks in eating fish and other sea food. There are known advantages in eating fish and new benefits are continually being discovered. [lesen...]

Undesirable substances and contaminants; flesh-coloured potatoes

Karin Wegner, Maria-Elisabeth Herrmann, Silke Hillebrand, Elke Pawelzik, Thomas Ellrott, Göttingen/Braunschweig/Osnabrück

Undesirable substances in potatoes can be reduced to harmless levels by appropriate storage and preparation. High levels of acrylamide or glycoalkaloids can be avoided by not frying at temperatures above 170 °C, storage in a cool dark place (at above 8 °C), and peeling before eating. Today’s varieties have levels of glycoalkaloid which are safe according to the recommendations of the FAO/WHO. [lesen...]