Objective: To critically review the literature examining the impact of acculturation, socio-economic status, family functioning and psychological control in relation to eating and body image disturbances across cultures. Method: A review of the literature on eating disorders, eating and body image disturbances, psychological control, body composition, socio-economic status and family functioning on different cultural groups. Results: Of the empirical studies undertaken, few investigated a cultural group's eating pathology in both its country of origin and a Western country using the same methodology. To date, the research findings are mixed and it is still unclear if the presentation of an eating disorder differs across cultures. Acculturation has not been consistently taken into consideration and psychological control has not been examined in relation to eating disturbances in non-Western groups. Discussion: This review focuses on some of the methodological limitations of previous research and attempts to delineate the salient issues which warrant further scientific enquiry.

Objective: The aim of this study was to determine the impact of variety, cooking method and maturity on the GI of potatoes, it was hypothesised that new potatoes may have a relatively lower GI. Design and subjects: Ten healthy volunteers were recruited as subjects through advertising on the campus of the University of Sydney. Equal (50 g) carbohydrate portions of eight potato meals (three varieties, four cooking methods, two states of maturity) and two reference white bread meals were fed in random order to each of the subjects over a period of 10 weeks. Capillary blood samples were taken in the fasting state and then at 15, 30, 45, 60, 90 and 120 min from the start of each meal. Samples were analysed for plasma glucose concentrations and incremental areas under plasma glucose curves were calculated. The GI of the potato was calculated as the AUC of the potato expressed as a percentage of the individual's average AUC of the white bread. This was then multiplied by 0.7 to index the GI to glucose as the reference food. Results: GI values (mean AE s.e.m.) ranged from 65 AE 9 (canned new potatoes) to 101AE 15 (boiled Desiree potatoes), glucose 100. No signi®cant difference was found among the three varieties of potato tested (P 0.38) or among the four different cooking methods (P 0.55). The GI values of the canned new potato and boiled Desiree potato were signi®cantly different (P 0.047). The average size of the tuber was found to correlate with the GI (r 0.83, P`0.05). Conclusions: Potatoes, regardless of variety, cooking method and maturity, have exceptionally high GI values. New potatoes have relatively lower GI values which is attributed to differences in starch structure.

Further research is required into the use, efficacy, side effects and monitoring of SGAs in children and adolescents, and there is a need to ensure that monitoring guidelines are implemented in clinical practice. This need is heightened by the likelihood that our data on clinicians' practice, which is based on their perceptions, may overestimate what actually occurs.

BackgroundThe prevalence of eating disorders in the non-Western world appears to be increasing and much research into the cross-cultural aspects of eating disorders is needed. This bibliometric study analyses the profile of cross-cultural studies into eating disorders published from 1970 through to 2011.Results1,417 articles were indexed by Medline and PsychInfo from 1970 to 2011. There has been an exponential increase in publications in this field. Four articles were published in 1970–74 and this increased to 427 in 2004–9. Comparative and empirical studies were the most common types of publications. Of all the ethnic groups studied, Africans and African Americans were subject of the most publications. Pacific Islanders and South Europeans had the fewest publications.ConclusionIt is heartening that there has been a large increase in published studies about eating disorders across cultures. This suggests greater awareness and interest in the field. However, the results from one particular ethnic group cannot always be applied directly to another. Some ethnic and cultural groups have been poorly studied and warrant more research attention. As more patients from such backgrounds present for treatment, more research is needed to provide culturally appropriate and acceptable care.

depression: can diet alone be the answer?Objective: To compare the scientific content of recent general media articles on tryptophan, diet and depression, with recent empirical research into dietary manipulation of tryptophan published in the scientific literature. Method: A review of the recent empirical research into the role of tryptophan in depression, focusing on dietary methods to influence tryptophan levels. In parallel, a review of recent articles in the general English language media regarding tryptophan and mood. Results: Empirical evidence for improving mood through dietary manipulation of tryptophan is lacking, and it is difficult to change plasma tryptophan levels through diet alone. Tryptophan supplementation and depletion studies suggest that altering tryptophan levels may only benefit certain groups of patients who have a personal or family history of depression. Scientific studies also focus on elucidating mechanisms in depression, rather than treating depression by changing tryptophan levels. However, general media articles often recommend diets and foods to increase blood tryptophan levels and raise brain serotonin levels. Such recommendations are not supported by scientific studies. Conclusion: It is very difficult to alter blood tryptophan levels through dietary methods alone, outside of a laboratory or research setting. Only a small number of lay articles provide sound advice, with general media reports on tryptophan often being hyperbolic and misleading. A clinician should be aware of the type of (mis)information a patient may have accessed and have the scientific knowledge to explain the impracticalities of influencing tryptophan levels through diet alone.