Global health | TableDebates

Food citizenship: Food system advocates in an era of distrust

This book, by Ray A. Goldberg, provides the perspectives of people involved in shaping the global food system, including leaders in academia, nonprofits, public health, and the private and public sectors.

Image: Bharathimohanr, Vellappallam Rice, Wikimedia Commons, Creative Commons Attribution-Share Alike 4.0 International

Journal articles

Climate change could make rice less nutritious

600 million people could be affected as climate change decreases the levels of several nutrients in rice, according to a new paper. The paper estimated changes in rice nutrient content using experiments where rice (of several different cultivars) was grown under conditions of enriched CO2. At the higher CO2 levels, the following average decreases in nutrient levels were found compared to rice grown under ambient CO2: 10% for protein; 8% for iron; 5% for zinc; 17% for vitamin B1; 17% for vitamin B2; 13% for vitamin B5; 30% for vitamin B9. In contrast, vitamin E levels were 14% higher under elevated CO2 levels.

Image: Dr. David Midgley, Aspergillus fumigatus from soil in culture, Wikimedia Commons, Creative Commons Attribution-Share Alike 2.5 Generic

Journal articles

Antifungal resistance challenges health and food security

The emergence of disease-causing fungi that are resistant to antifungal drugs threatens both human health and food security, according to a recent paper. Some resistance has been found to every main class of agricultural fungicides and many medical antifungals used to treat humans and animals. The paper outlines some factors contributing to emerging resistance and makes some policy recommendations.

Beyond One Health: From recognition to results

This book, edited by John A. Herrmann and Yvette J. Johnson-Walker, explores the One Health concept, which links the health of humans, animals and ecosystems. Topics covered include the links between biodiversity and health, food and water security, zoological institutions, One Health initiatives and the social cost of carbon.

Image: Biswarup Ganguly, Frying Samosas (bn: Singara) in deep oil at Morabad, Ranchi, Wikimedia Commons, Creative Commons Attribution 3.0 Unported

News and resources

WHO plans to remove industrial trans fats from food supply

The World Health Organisation (WHO) has set out a strategy for removing industrially-produced trans-fatty acids from the global food supply. WHO estimates that half a million people die each year because of cardiovascular disease caused by trans fat consumption. Artificial trans fat are found in partially hydrogenated vegetable oils (a process that gives liquid vegetable oils a higher melting point), while some natural trans fats are found in meat and dairy.

Image: Oregon State University, Microplastic, Flickr, Creative Commons Attribution-ShareAlike 2.0 Generic

News: WHO launches health review after microplastics found in 90% of bottled water

A report (PDF link) tested bottled water in nine different countries and found that 242 out of 259 bottles contained small pieces of plastic. The report suggests that at least some of the plastic particles may be coming from the packaging or the bottling process.

Book: The real cost of cheap food, Second Edition

The second edition of this book by Michael Carolan includes up-to-date data on on the impacts of the global food system and gives examples of positive social change.

Image: Soil Science, Aerial Photo of Center Pivot Irrigations Systems (2), Flickr, Creative Commons Attribution 2.0 Generic

We need radical change in how we produce and consume food

This opinion piece by Peter Horton of the Grantham Centre for Sustainable Futures discusses the failures of the current food system and sets out some possible solutions to achieve sustainable food security for all.

Foodsource

How are food systems, diets, and health connected?

Today, billions are malnourished: not eating a diet containing energy and nutrients in healthy amounts. Both lack of food and excess of consumption cause huge levels of disease worldwide. To a significant extent, the food systems in which people participate determine what people can and do eat (i.e. their diets); and as a consequence, their health. Food systems are, therefore, central to solving many of the world’s biggest health challenges. But the way in which they affect health in different regions and among different groups of people is complex, and varies greatly. An understanding of these interconnections and their effects is needed, in order for food systems to be changed in ways that promote human wellbeing.