研究指本港每廿名兒童一人患食物過敏

中大兒科學系進行兒童食物過敏研究，調查超過五萬名香港、北京、俄羅斯及印度的小童，發現其中在香港，每二十個兒童就有一個患有食物過敏，大部分對海產及雞蛋過敏，會出疹、皮膚紅腫、肚痛等。
有醫生說，食物過敏個案越來越多，但最新一些醫學指引認為，不應單靠驗血診斷食物過敏源，因為未必準確，建議政府成立工作小組，制訂對本港各類過敏的應對政策，包括管理食物過敏的方法、診斷及急救醫治建議等，也要加強公眾教育，釋除誤解。

(來源:(商台)2011年4月19日 星期二)

酵素對我們的身體十分重要

酵素是一種很特殊的蛋白質，它們在人體內推動各種新陳代謝的化學變化，令細胞展現出種種生命現象。除此以外，酵素有助身體去除腸道、腎臟、肝臟、肺部以至皮膚的毒素。

我們可從日常的食物裡攝取酵素，例如：新鮮的蔬菜、水果及豆類。在各種新鮮食物中，以芽苗菜的酵素含量為最高的，所以現在很多餐廳都會在沙律中加入芽苗菜，提升菜式的酵素含量。常見的芽苗菜包括苜蓿芽、豌豆芽及綠豆芽。但一如蛋白質的特性，酵素對溫度及酸鹼度特別敏感。在高溫(超過攝氏50度)及強酸的環境裡，酵素的特性就會被改變，發揮不到原來的有益功能。因此，天然的酵素很容易在高溫烹調的過程中消失殆盡。

人體的酵素會隨著年紀的增長而減少。缺少酵素有可能是食物過敏的其中一個成因。而缺乏酵素的症狀包括：脤氣、腸胃不適、腹痛及食物過敏。

為家人製作充滿營養及酵素的蔬果汁

運用攪拌機製作果汁可令食物分子變小，令身體更容易吸收到食物的營養及能量。家裡的小朋友拒絕進食蔬菜及水果嗎？把蔬菜混合水果，製作成美味可口的果汁會讓小孩子更為「受落」。而利用大馬力的攪拌機作短時間的攪拌更可有效釋放食物細胞內的生化營養素及酵素，為您自己及家人的健康帶來更大的益處﹗

Why Enzymes are important to our Health?

Enzymes are complex proteins produced by all living thing. Enzymes are substances that help carry out a number of the body's function like transforming food and chemical elements into other needed substances. Enzymes help eliminating toxins in the colon, kidneys, liver, lungs and skin.

Enzymes can be obtained from fruits and vegetables. While all raw foods contain enzymes, the most powerful enzyme-rich food is sprouted seeds. Sprouting increases the enzyme content in the food enormously. Like all proteins, enzymes are very sensitive to high temperature or high levels of acids, and become non-functional. When vegetables are cooked or boiled, the enzymes can be destroyed.

As we age, it is more and more difficult for us to produce the enzymes we need. Lack of digestive enzymes can be a factor in food allergies. Symptoms of digestive enzymes depletion are bloating, bowel disorders, abdominal cramping and food allergies.

Juicing as a quick way to obtain enzymes & nutrient

The nutritional value and energy from raw Foods can be absorbed by human body very fast when it is fully micronized. Are your children nototriously reluctact vegetable consumers? Blending vegetable juice with fruit tends to make vegetables more palatable. Blending also helps to release the beneficial phytochemicals and enzyme locked inside the cells of fruit peels and seeds. This can only make possible when it is blended with blender of high speed for a short period of time.

“深海魚”多吃有益?! 還是少吃為妙?! <二>

上期談及多吃深海魚的益處，但我們往往會因深海魚的水銀含量高而卻步，那我們應如何選擇深海魚及究竟吃多少才能獲得其好處，又可避免攝取過量水銀呢? 以下『紅綠燈』可供各位精明消費者在選購深海魚時作參考。

表一: 選魚『紅綠燈』

『紅』燈	『綠』燈
劍魚	三文魚
鯊魚	沙甸魚
馬頭魚 / 方頭魚	鯖魚(大西洋)
旗魚	鰈魚
大眼吞拿魚	鱈魚 (pollock)
藍鰭吞拿魚	虹鱒魚
大鯖魚 /鮫魚	鯡魚
資料來源: 食物安全中心、美國食物及藥物管理局、加拿大卑詩省衛生廳

魚類中的水銀含量，視乎其品種、年齡、覓食模式和生活水域而定。壽命越長或在食物鏈的位置越高的魚類(如體型較大的捕獵魚類)，體內積聚的水銀就會越多。

上述『紅』燈組別的魚，總水銀含量平均值較高(表二)，因此不宜經常食用。聯合國糧食及農業組織 / 世界衞生組織聯合食品添加劑專家委員會於二零零三年訂定水銀的安全攝入量，即暫定每周可容忍攝入量為每公斤體重1.6微克。以體重60公斤的成年人為例，一周內吃3安士(85克, 約一隻掌心大小)馬頭魚，已超出容忍攝取量的30%。而由於水銀對孕婦、計劃懷孕的婦女和幼童的影響較大，所以應避免選吃此類水銀含量可能較高的魚類。

『綠』燈組別的魚，總水銀含量平均值較低(表二)，可適量進食多種魚類。美國心臟學會便建議成人每周進食2至3次，每次3安士的深海魚，便可滿足一周所需。不同年齡組別之奧米加-3的建議攝取量見表三。

表二: 各種魚類之平均總水銀及奧米加-3含量

種類	平均總水銀含量 (微克/公斤, μg/kg)	奧米加-3含量 (克/3安士)
總水銀含量平均值偏高的魚類
劍魚	970 – 1820	0.97
鯊魚	540 - 1500	0.83
馬頭魚 / 方頭魚	1450	0.90
旗魚	1100 – 1430
大眼吞拿魚	639 - 740	1.36
藍鰭吞拿魚	730	1.17 – 1.50
大鯖魚 /鮫魚	730	0.36
總水銀含量平均值較低的魚類
三文魚	10	1.10 – 1.90
沙甸魚	13	1.30 – 2.00
鯖魚(大西洋)	50	1.10 – 1.70
鰈魚	50	0.48
鱈魚 (pollock)	60	0.45
虹鱒魚	70	0.84 – 0.98
鯡魚	80	1.70
資料來源: 食物安全中心、美國食物及藥物管理局、美國心臟學會

Deep sea fish- harmful or helpful? Part 2

We talked about the pros of eating deep sea fish in the last issue, but we often avoid deep sea fish due to its mercury level.  So how should we choose which deep sea fish, and how much should we eat, as to benefit from its advantages without intaking excessive mercury?  The chart below can serve as reference for every smart consumer when choosing deep sea fish.

Chart 1: fish traffic light

Red light	Green light
Swordfish	Salmon
Shark	Sardine
Tilefish	Atlantic Mackerel
Sailfish	Flounder
Big-eye tuna	Pollock
Bluefin tuna	Rainbow trout
King mackerel	Herring
Source: Hong Kong Centre for Food Safety, US FDA, British Columbia Ministry of Health

The mercury level in fish depends on its species, age, foraging mode and habitat.  Those which are older or placed in higher position of the food chain (fish larger in volume) contains more mercury in their body.

Those listed in the ‘red light’ column are fish that contains higher average mercury level (chart 2), and should not be frequently consumed. The maximum safe intake level of mercury, set by the Food and Agriculture Organization of the United Nations and the WHO Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 2003, was set at 1.6 microgram per kg weight per week.  For example, if an adult of 60kg weight intake 3ounces (85g, size of a palm) tilefish, the mercury level already exceed the maximum safe level by 30%.  As the impact of mercury is particularly susceptible to pregnant women, women preparing for pregnancy and infants, people falling in these groups should avoid eating fish that might contain high level of mercury.

Fish listed in the ‘green light’ column are those with lower average mercury level (chart 2), and can be consumed regularly.  The American Heart Association recommend weekly intake of deep sea fish for 2-3 times, 3 ounces each.  The recommended intake level of omega-3 of different age groups can be found in chart 3.

Chart 2: average mercury level and omega-3 level of different fish

Species	Average mercury level (μg/kg)	Omega-3 level (gram/3 ounces)
Fish with high mercury level
Swordfish	970 – 1820	0.97
Shark	540 - 1500	0.83
Tilefish	1450	0.90
Sailfish	1100 – 1430
Big-eye tuna	639 - 740	1.36
Bluefin tuna	730	1.17 – 1.50
King mackerel	730	0.36
Fish with lower mercury level
Salmon	10	1.10 – 1.90
Sardine	13	1.30 – 2.00
Atlantic mackerel	50	1.10 – 1.70
Flounder	50	0.48
Pollock	60	0.45
Rainbow trout	70	0.84 – 0.98
Herring	80	1.70
Source: Hong Kong Centre for Food Safety, US FDA, American Heart Association