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The purpose of this study is to compare the effect of olive or salmon oil on the hepatic storage and transport of fatty acids by very-low-density lipoproteins (VLDL).

In all, 24 male Wistar rats (80 ± 5 g) were fed a 0.5 per cent cholesterol-enriched diet with either 20 per cent casein (C) or chickpea (CP) proteins with 10 per cent olive (O) or salmon (S) oil for 28 days.

In VLDL-triacyglycerols fatty acids, oleic acid content was higher in CPS as compared to that in CS or CPO and lower in CS and CPO than that in CO; linoleic acid content was higher in all groups; arachidonic acid content was higher in CS and CPO as compared to that in CO. In the liver, TG fatty acids content was lower in CPO or CPS as compared to that in CO or CS; oleic and arachidonic acid contents were lower in CPS than that in CPO; linoleic acid content was lower in CS, CPS and CPO than that in CO, CPO and CO. In liver, phospholipid fatty acid, oleic and arachidonic acid contents were lower in CPS than that in CS; oleic, linoleic and arachidonic acid contents were lower in CPO compared to that in CO. In liver, cholesteryl esters fatty acids, oleic, linoleic and arachidonic acids contents were higher in CPS as compared to that in CS; oleic, linoleic and arachidonic acid contents were lower in CS as compared to that in CO; linoleic and arachidonic acid contents were lower in CPS than that in CPO.

A cholesterol-enriched diet containing casein or chickpea proteins combined with olive or salmon oil affects the hepatic storage and transport of polyunsaturated and monounsaturated fatty acids by VLDL.

The purpose of this paper is to discuss the concept of sustainability as a new paradigm regarding food consumption and, by means of a case study from the aquaculture sector, to illustrate how sustainability elements may lead to a new paradigm in food consumption.

The study described involved sensory analyses and personal responses from different consumers representing the population for who the product is intended. Standard methods were adopted for field and laboratory studies.

The experimental studies have shown that appearance, flavour, odour, texture and overall acceptance of farmed salmon is at least as accepted as wild salmon. The sustainability analysis has shown that under the right conditions, sustainability elements may be applied in aquaculture as a means to improve quality and catalyse sustainable food consumption.

The work was carried out in order to discuss the extent to which the concept of sustainability may apply to food consumption projects.

This is the first time a holistic analysis of the links between sustainability in food consumption projects has been made. The paper provides useful data and knowledge on which further research can be carried out.

The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value.

Novel technologies overcoming these issues are in great demand. Given that, several novel encapsulation techniques have been established aiming at most of the aspects of functional lipids. In addition, these techniques have been designed to enhance the storage stability and controlled release of lipids in food systems.

Plant and marine oils are one of the richest sources of functional lipids but are attached with limitations. Currently, alternative sources, such as different types of algae and microorganisms are gaining attention in terms of sustainable production systems. Advances in various encapsulation techniques have helped to overcome the dispersibility and stability problems of lipids encapsulation. Refinement in physicochemical interaction, colloidal dispersion and core-shell modules between wall and core matrix protect dietary lipids during processing have been implemented. Liposomes, micro/nanoemulsions and micro/nanocapsules are found most suitable for food application by improving the fatty acid profile, stability and sensorial properties.

Functional lipids offer numerous health benefits (i.e., simple health-promoting properties to complex disease preventive and curative effects). However, these functional lipids are associated with several disadvantages, such as region-specific availability, vulnerability to oxidation depending on the level of unsaturation, degradation/hydrolysis on processing, low bioavailability, confined storage stability, and others.

The purpose of this paper is to determine the effects of different dietary protein and lipid origins on serum HDL₂ and HDL₃ compositions and lecithin: cholesterol acyltransferase (LCAT) activity in growing rats fed a 0.5 per cent cholesterol‐enriched diet with either 20 per cent casein (C), chick pea (CP) or lentil (L) proteins combined to 10 per cent olive (O) or salmon (S) oil for 28 days.

HDL₂ and HDL₃ separation according to Sjöblom and Eklund and LCAT activity according to Glomset and Wright.

Serum total cholesterol was 1.3‐fold lower in CPS than in CPO group. HDL₃ amounts were 2‐ and 1.5‐fold higher in CPO and LO groups, respectively, compared to CO group. HDL₃‐unesterified cholesterol values were, respectively, 2‐ and 5‐fold lower in CPO and LO groups than in CO group, and were threefold decreased in CPS and LS groups vs CS group. HDL₃‐phospholipids in LO group represented 12 and 51 per cent of the CO and CPO group values, respectively. HDL₂‐triacylglycerol amounts were decreased in LO group vs CO group (−67 per cent) and in CPS and LS groups (−62 per cent) compared to CS group. HDL₃‐apolipoprotein A‐I values were lower in LO group vs CO and CPO groups, and in CPS group vs CS group. However, LCAT activity was similar in all the studied groups.

The paper shows that when diets containing casein, chick pea or lentil proteins combined with olive or salmon oil are supplemented with cholesterol, HDL₂ and HDL₃ compositions are impaired despite unchanged LCAT activity. Moreover, if oils modify HDL compositions, dietary proteins play a critical role in these modifications.

Every month this Journal records prosecutions arising out of the finding of glass in bottles of milk delivered to schools and it would be easy to get the impression that this particular hazard to which school‐children are daily exposed was one of considerable magnitude, and even that among those responsible for the bottling of milk there was a great deal of carelessness and negligence. In the Appendix to his recently published report for the year ending March 31st, 1957, Mr. J. A. O'Keefe, Chief Officer of the Public Control Department of the County of Middlesex, puts this matter of glass in school milk more in its proper perspective, and records the results of a nine months survey of the known incidence of glass in school milk supplied in Middlesex. Apparently head‐masters of all schools receiving milk were asked to report every case brought to their notice, and during the period April to December, 1956, 104 instances were recorded. The total number of bottles distributed during this time ran to something over 36 millions. During the same period, some 1,639 bottles were also sampled by the County Inspectors, all being examined for glass but with negative results. It would seem, then, that certainly as far as Middlesex is concerned, and doubtless this is true of other districts, the chances of a child finding glass in his or her milk are really very small indeed.

The Department of National Health and Welfare, Canada, has recently issued a most useful guide to manufacturers, advertisers and importers of food, drugs and cosmetics. The guide has been produced by the Inspection Services of the Food and Drug Directorate. This Department is in the habit of giving advice and opinions to manufacturers who submit labels or advertisements for its consideration, and sometimes suggests modifications thought likely to be satisfactory. The Department has no power to give actual approval or to usurp the function of Courts of Law. In general, there is a great similarity between the requirements of the Dominion and those of Great Britain in the matter of labels and advertisements. But Canada—very wisely, as we think—has not followed the bad example set in the mother country by the Ministry of Food a few years ago when—in defiance of the opinions of nearly all competent persons—the Ministry suddenly decided to emasculate its Food Standards and Labelling Division. The present position is that the admirably informative and helpful yellow book, published in 1949, is now out of date and that manufacturers for years have been unable to obtain the guidance and assistance which used to be available from the Ministry. There have been recent signs that the Minister of Agriculture, Fisheries and Food may be willing before long to issue some guidance to the British public which will protect them against imposture. As is shown by the sea‐salmon prosecution reported at page 84, there is still plenty of scope for such protection. We have no doubt that as soon as the consolidated Food and Drugs Acts—that for Scotland as well as that for the remainder of the United Kingdom—and the Regulations to be made under them have become effective, a comprehensive guide, based on the yellow book of 1949, ought to be issued by the Ministry in the interests of traders and consumers. We are less sure that it will be.

There are very few individuals who have studied the question of weights and measures who do not most strongly favour the decimal system. The disadvantages of the weights and measures at present in use in the United Kingdom are indeed manifold. At the very commencement of life the schoolboy is expected to commit to memory the conglomerate mass of facts and figures which he usually refers to as “Tables,” and in this way the greater part of twelve months is absorbed. And when he has so learned them, what is the result? Immediately he leaves school he forgets the whole of them, unless he happens to enter a business‐house in which some of them are still in use; and it ought to be plain that the case would be very different were all our weights and measures divided or multiplied decimally. Instead of wasting twelve months, the pupil would almost be taught to understand the decimal system in two or three lessons, and so simple is the explanation that he would never be likely to forget it. There is perhaps no more interesting, ingenious and useful example of the decimal system than that in use in France. There the standard of length is the metre, the standard of capacity the cubic decimetre or the litre, while one cubic centimetre of distilled water weighs exactly one gramme, the standard of weight. Thus the measures of length, capacity and weight are most closely and usefully related. In the present English system there is absolutely no relationship between these weights and measures. Frequently a weight or measure bearing the same name has a different value for different bodies. Take, for instance, the stone; for dead meat its value is 8 pounds, for live meat 14 pounds; and other instances will occur to anyone who happens to remember his “Tables.” How much simpler for the business man to reckon in multiples of ten for everything than in the present confusing jumble. Mental arithmetic in matters of buying and selling would become much easier, undoubtedly more accurate, and the possibility of petty fraud be far more remote, because even the most dense could rapidly calculate by using the decimal system.

The desire to obtain authentic guidance as to the real nature, quality and value of food‐products and of other articles of necessity has grown rapidly during recent years, while the demand for amending and additional legislation, and for increased governmental and official activity, plainly indicates that general public attention to this most important of national questions is at length aroused.

One of the features of modern air travel is the great care taken to ensure that passengers shall not starve en route for their destinations, be they near or distant, and we are not surprised to learn from the press that there has been some degree of competition between air‐line companies in this matter of feeding their patrons. It would appear that sandwiches in particular have lent themselves to the prevailing spirit of emulation, and all kinds of sumptuous confections have been appearing under this rather common name. Now, according to the Daily Telegraph, the International Air Transport Association has stepped in and suggested what is more or less a standard for sandwiches; They should be “cold, unadorned, self‐contained, and consisting largely of bread and roll ”. No mention is made of the respective proportions of bread and “ active ingredient ”, but possibly this will be forthcoming in due time. It might well be considered as reasonable to lay down the proportion of ham in a ham sandwich, as to fix a standard for meat in a meat pie or sausage roll.