Asthma is a condition characterised by episodes of narrowing in the airways (bronchospasm). The condition can be related to one or more of several underlying factors, including food sensitivity. In this article, Dr Briffa looks at the role of dairy products in asthma, and reviews research which suggests raw milk products are less of a problem in this respect.

One of the most significant dietary changes we have seen in the modern-day diet is an increase in our consumption of what are referred to as ‘omega-6’ fats such as something known as ‘linoleic acid’ found in many vegetable oils including corn, safflower and sunflower oil.

You may well be aware at just how often nutritional advice seems to blow in the wind. And this week brought an example of this in the form of a study which, it is claimed, found a link between the eating of oily fish and an increased risk of diabetes. Not surprisingly, this has led to some recommending caution with regard to our consumption of oily fish, with a spokesperson for the British Dietetic Association recommending that we consume no more than one portion a week. But does it really make sense for us limit our intake of a food which, traditionally, has a very healthy reputation?

A major thrust in nutritional science over the past few years has been to dissect the chemicals contained in food to, supposedly, glean the likely health effects of that food. This approach works to a point. It might, for instance, be useful for say determining that one fruit or vegetable is more nutrient-dense than another. One could also use it to, say, determine which types of fish offer most in the way of health-giving omega-3 fats.