Given the significant increase in consumer interest in organic food products, there is a need to determine to what extent there is a scientific basis for claims made for organic produce. Studies comparing foods derived from organic and conventional growing systems were assessed for three key areas: nutritional value, sensory quality, and food safety. It is evident from this assessment that there are few well-controlled studies that are capable of making a valid comparison. With the possible exception of nitrate content, there is no strong evidence that organic and conventional foods differ in concentrations of various nutrients. Considerations of the impact of organic growing systems on nutrient bioavailability and nonnutrient components have received little attention and are important directions for future research. While there are reports indicating that organic and conventional fruits and vegetables may differ on a variety of sensory qualities, the findings are inconsistent. In future studies, the possibility that typical organic distribution or harvesting systems may deliver products differing in freshness or maturity should be evaluated. There is no evidence that organic foods may be more susceptible to microbiological contamination than conventional foods. While it is likely that organically grown foods are lower in pesticide residues, there has been very little documentation of residue levels.

Perceptions of the flavors of foods or beverages reflect information derived from multiple sensory afferents, including gustatory, olfactory, and somatosensory fibers. Although flavor perception therefore arises from the central integration of multiple sensory inputs, it is possible to distinguish the different modalities contributing to flavor, especially when attention is drawn to particular sensory characteristics. Nevertheless, our experiences of the flavor of a food or beverage are also simultaneously of an overall unitary perception. Research aimed at understanding the mechanisms behind this integrated flavor perception is, for the most part, relatively recent. However, psychophysical, neuroimaging and neurophysiological studies on cross-modal sensory interactions involved in flavor perception have started to provide an understanding of the integrated activity of sensory systems that generate such unitary perceptions, and hence the mechanisms by which these signals are "functionally united when anatomically separated". Here we review this recent research on odor/taste integration, and propose a model of flavor processing that depends on prior experience with the particular combination of sensory inputs, temporal and spatial concurrence, and attentional allocation. We propose that flavor perception depends upon neural processes occurring in chemosensory regions of the brain, including the anterior insula, frontal operculum, orbitofrontal cortex and anterior cingulate cortex, as well as upon the interaction of this chemosensory "flavor network" with other heteromodal regions including the posterior parietal cortex and possibly the ventral lateral prefrontal cortex.

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Objective: To determine if it is possible to deliver a one-quarter reduction in the sodium content of bread without detection. Design: Single-blind, randomized, controlled trial. Setting: The Royal North Shore Hospital in Sydney, Australia. Participants: One-hundred and ten volunteers from the hospital staff that completed 94% of scheduled assessments. Intervention: Six consecutive weeks of bread with usual sodium content or six consecutive weeks of bread with cumulating 5% reductions in sodium content each week. Main outcome measure: The proportion of participants reporting a difference in the salt content of the study bread from week to week. Results: The intervention group were no more likely than the control group to report a difference in the salt content of the bread from week to week (P ¼ 0.8). Similarly, there were no differences between randomized groups in the scores for flavour (P ¼ 0.08) or liking of the bread (P ¼ 0.95) over the study follow-up period. However, the saltiness scores recorded on a visual analogue scale did decline in the intervention group compared with the control group (P ¼ 0.01) Conclusions: A one-quarter reduction in the sodium content of white bread can be delivered over a short time period, while maintaining consumer acceptance. Over the long term, and particularly if achieved for multiple foods, a decrease in sodium content of this magnitude would be expected to reduce population levels of blood pressure and the risks of stroke and heart attack.

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More than 400 harbor seals, most of them immature, died along the New England coast between December 1979 and October 1980 of acute pneumonia associated with influenza virus, A/Seal/Mass/1/180 (H7N7). The virus has avian characteristics, replicates principally in mammals, and causes mild respiratory disease in experimentally infected seals. Concurrent infection with a previously undescribed mycoplasma or adverse environmental conditions may have triggered the epizootic. The similarities between this epizootic and other seal mortalities in the past suggest that these events may be linked by common biological and environmental factors.

During a 5–wk period beginning in late November, 1987, 14 humpback whales, Megaptera novaeangliae, died in Cape Cod Bay after eating Atlantic mackerel, Scomber scombrus, containing saxitoxin (STX), a dinoflagellate neurotoxin responsible for paralytic shellfish poisoning in humans. We propose a line of evidence to explain how whales, by virtue of their diving adaptations, may be particularly vulnerable to this systemic neurotoxin. Absence of STX in New England waters and shellfish during the episode suggests that the mackerel, representing the northern stock which spawns in the Gulf of St. Lawrence, accumulated the toxin there and delivered it to the Gulf of Maine and Cape Cod Bay in the fall of 1987. These findings challenge common perceptions of the manner in which planktonic toxins move through the food chain, and offer new insights into natural mortality and standings of marine mammals. It seems appropriate to search for STX and other phytotoxins when investigating marine mammal mortalities.