NTC PRESS RELEASE ON THE "DETOX DIET" CASE

This tragic Detox diet case has truly highlighted the need for thorough and evidence-based training, supported by a period of clinical practice under supervision.

I do not wish to comment on the case, as I do not know both sides of the story. However, the case does highlight the need for proper use of Consultant Notes and other documents that support practitioner's advice.

NTC has promptly responded to various press articles - please see below.

NUTRITIONAL THERAPY COUNCIL

Subject: Regulation of nutrition practitioners.

Statement on behalf of the Nutritional Therapy Council,
the regulatory body for nutritional therapy.

25th July 2008

We write with reference to the recent news feature in the national press on 23^rd July, on the misuse of a “Detox Diet”, and the lack of regulation of nutrition practitioners.

The Nutritional Therapy Council (NTC) is concerned that the provision of nutrition advice in the UK is currently unregulated to a large extent. We have been working in this field for some time and would like to make clear that there is a regulatory framework in place that is intended to offer the public a route by which they can verify the credentials of practitioners of nutritional therapy.

The provision of training of nutritional therapists has developed considerably in the last decade, with several degree and diploma courses in nutritional therapy being available. The Nutritional Therapy Council (NTC) was established as the regulatory body for nutritional therapy, to protect patients and set standards. We have established a national registration scheme for practitioners and a programme of accreditation of courses that meet the National Occupational Standards (NOS) and follow a core curriculum.

Our national registration scheme will enable members of the public to verify the registration status of individual nutritional therapists.

The National Occupational Standards are set by “Skills for Health”, which is one of the 25 Sector Skills Councils which make up the “Skills for Business” Network. “Skills for Health” is licensed by the Secretary of State for Education and Skills in consultation with Ministers in Scotland, Wales and Northern Ireland.

Training of a practitioner to these standards takes a minimum of two years for a diploma and three for a degree. Some of this may be distance learning, but clinical skills taught in a clinical setting are required of courses aspiring to meet these standards.

Several training providers, both private and university sector, are working towards accreditation of their courses and we expect the first successful accreditations this year. Some colleges have already shown that recent graduates have followed the core curriculum and will be able to apply for registration.

We also have a programme in place to verify the skills and practice of existing practitioners, through our ‘Grandparenting Scheme’, whereby long-serving practitioners can provide a portfolio of evidence of learning and practice that is examined by expert verifiers. Successful demonstration of learning and practice that meet the National Occupational Standard leads to eligibility to apply for admission to the register. Areas of incomplete training are identified to enable further learning to take place before re-application.

Admission to the register will also be dependent upon the practitioner having professional liability insurance and adhering to a code of ethics, and maintenance of registration will be dependent upon continuing professional development.

Although registration is voluntary, we endeavour to encourage as many bono fide practitioners as possible to join this scheme. However, we are aware that there are a number of inadequately trained individuals who have done courses at institutions which claim to give them the skills to give nutrition advice. Greater awareness by the public of the NTC scheme will make finding a qualified practitioner easier.

Along with other professions in complementary medicine, we have been working towards a single national independent register. The new Complementary and Natural Healthcare Council (CNHC) will offer economies of scale. The Department of Health has already provided funding for this new body which plans to open for applications to register in 2009. The NTC plan to transfer registration functions to the CNHC in due course.

The Health Professions Council (HPC) has already proposed that there should be a dialogue between the NTC, the British Dietetic Association and the Nutrition Society, as three professional stakeholders in the nutrition field, and we would certainly welcome this. There is a place for all three professions in the nutrition arena. We have one common aim; to ensure that nutrition advice given to the public is accurate, safe and relevant.

Nutritional Therapy Council

http://www.nutritionaltherapycouncil.org.uk/

e-mail ppr@ nutritionaltherapycouncil.org.uk

LET'S EAT MORE ALMONDS!

This article is from NUTRAingrediets.com I Europe. Breda’s comments are in green

Almonds demonstrate prebiotic potential

By Shane Starling

1-Jul-2008

Almonds are known for their high vitamin E and mineral content and cholesterol-reducing and diabetes-combating potential but new research indicates they have a prebiotic effect.

Funded by the Almond Board of California (this suggests the research may be biased), the researchers found that almond powder significantly increased levels of certain gut flora. As a result prebiotic effects were increased. My question is why almond powder? Would not eating almonds have the same effect?

The study, published in the July edition of Applied and Environmental Microbiology, found the prebiotic effect did not occur when the fat content was removed from the almond preparation, indicating lipid concentration is key to activating the prebiotic reaction. Almonds, as we know, contain Essential Fatty Acids (EFAs), which we know help beneficial bacteria adhere to the gut wall and help them colonise (90% of the fats in almonds are unsaturated)

"We investigated the potential prebiotic effect of almond seeds in vitro using mixed faecal bacterial cultures," the researchers wrote.

Institute of Food Research scientists led by Dr Guisy Mandalari used a Model Gut to simulate the physical and biochemical conditions of the gastro-intestinal tract so that the almonds experienced an environment similar to that of the stomach and the small intestine.

Digested almonds were then mixed with an in vitro batch system to mimic the bacterial fermentation in the large intestine. The populations of intestinal bacteria were then monitored.

"The results show a prebiotic effect of finely ground almonds (with lipid) but not with defatted almonds," Mandalari said. That’s why we need to eat foods that have not been tempered with!

For the finely ground almonds with lipids, the study recorded a significantly increased population for bifidobacteria and Eubacterium rectale, "resulting in a higher prebiotic index (4.43) compared with the commercial prebiotic fructo-oligosaccharides (4.08) at 24h incubation." This finding is of great importance as effects of the gut microbiota for human health are increasingly recognized.
No such effect was recorded for the lipid-free almonds.

"The increase in the numbers of Eubacterium rectale during fermentation of finely ground almonds correlated with increased butyrate production," (butyrate feeds colonocytes) the researchers wrote. "In conclusion, we have shown that addition of finely ground almonds altered the composition of gut bacteria stimulating the growth of bifidobacteria and Eubacterium rectale."

Other research has indicated lipid content of almonds is reduced if almonds are not processed by grinding as in this case, or via mastication. This supports the need for chewing the food properly!!!

The researchers noted the length of time the almond spends in the digestive system also affected the available quantity of lipids and proteins.

They called for further research into almond digestibility, with prebiotic effects tested on human subjects.

Source: Applied and Environmental Microbiology
July 2008, published online ahead of print 23rd May 2008 doi:10.1128/AEM.00739-08
Investigation of the potential prebiotic properties of almond (Amygdalus communis L.) seeds.
Authors: G. Mandalari, C. Nueno-Palop, G. Bisignano, M. S.J. Wickham, and A. Narbad.

http://www.nutraingredients.com/news/ng.asp?n=86246&c=K4kaXXjFbpi1BelPPCgfsg%3D%3D

Recent research by Jenkins et al (2008) has shown that almonds reduced 24-hour insulin secretion and may in the longer term explain the association of nut consumption with reduced CHD risk. Almonds are also high in protein and fibre, which m ay explain the reduced insulin secretion. Other benefits of almonds are nutrient content such as calcium, magnesium, potassium, vitamin E, and other antioxidants.

Reference:

Jenkins DJ, Kendall CW, Marchie A, Josse AR, Nguyen TH, Faulkner DA, Lapsley KG, Singer W. (2008) Effect of almonds on insulin secretion and insulin resistance in nondiabetic hyperlipidemic subjects: a randomized controlled crossover trial. Metabolism. Jul;57(7):882-887