SUBSCRIBE TO: Asia Pacific Journal of Clinical Nutrition (APJCN) AU$135/year includes hard copy plus on-line access (via this website). FOUR issues plus supplements (based on International Nutrition Conferences) per year. APJCN is included in the key medical databases (MEDLINE, APAIS, Australian Medical Index, CAB International, Chemical Abstracts Service, Current Contents/Clinical Medicine, Current Opinion, ISI Alerting Service, Science Citation Index)

To view abstracts (free) from the first issue for 2003 (published March 2003) on HEC website click here (only current subscribers to APJCN have access to full papers publsihed in 2003)

To view full text papers (free) published in past issues of APJCN on the
Monash University APJCN website (vol 1-7) click here OR
Blackwell Publishing website (vol 8-11) click here

ISSUES PRIOR TO 2003 ON CD-ROM: The consolidated journal volumes 1 to 11 can be purchased on CD-Rom for AU$170 (US$100) by using the subscription form below.

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HEC FACT SHEETS (co-authored with Victorian Government Better Health Channel website)

Update on Genetically modified food More .......
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WHAT'S NEW IN NUTRITION RESEARCH

Rheumatoid Arthritis & the Mediterranean Diet

A study published in the "Annals of the Rheumatic Diseases" 2003, vol 62, pages: 208-214 by Skoldstam and colleagues investigated whether diet can suppress the symptoms of rheumatoid arthritis (RA). About 50 patients took part in this study with well controlled although active RA of at least 2 years duration, receiving stable pharmacological treatment. They were randomly divided into two groups to receive typical Swedish meals or Mediterranean meals (lunch and dinner) for 12 weeks at the outpatient clinic's canteen. The group receiving the Mediterranean meals had a greater reduction in inflammation, increased physical function and improved quality of life.

Alzheimer Disease and dietary fat

A study published in the Archives Neurology Journal 2003, vol 60, pages 194-200 by Morris and colleagues investigated whether dietary fats influence the development of Alzheimer disease (AD). A random sample of 815 community residents aged 65 and over who did not have AD were followed-up after 4 years after completing an extensive dietary intake questionnaire. 131 people developed AD after 4 years - those eating the most saturated fat or hydrogenated (trans) fat had more than twice the risk of developing AD than those consuming the least. In contrast, intakes of omega 6 polyunsaturated fat and monounsaturated fat were not associated with risk of AD. The authors concluded that a high intake of unsaturated, unhydrogenated fats may be protective against Alzheimer disease, whereas intake of saturated or hydrogenated (trans) fats may increase risk. However, a limitation of this study is that consumption of each type of fat correlates with eating other types of fat. That is, if you eat a lot of one fat, you are more likely to eat a lot of all types. More studies are needed to prove that dietary fat is linked with AD.

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