BSNA News
Study finds huge variation in the prescribing of gluten-free foods
Gluten-free prescribing is in a state of flux, with substantial clinically unwarranted variation between practices and CCGs according to a study punlished in BMJ Open.
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2018 MNI GRANT
The Medical Nutrition International Industry (MNI) is pleased to announce an award of €30,000 to planned national initiatives or research projects to support Optimal Nutrition Care.
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IDDSI is coming!
From 1 April 2018, healthcare professionals will begin to see the IDDSI Framework transition into healthcare settings.
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NEW RESEARCH FOR NUTRITION AND HYDRATION WEEK 2018
BSNA supports high quality, safe nutrition and hydration for all patients and welcomes Nutrition and Hydration Week 2018.
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The Department of Health and Social Care consultation recognises value of gluten-free foods for coeliacs
Gluten-free breads and flour mixes should remain on prescription to those who are clinically diagnosed with coeliac disease according to the Department of Health and Social Care (DHSC). This announcement follows a National consultation which received an overwhelming number of responses from a range of stakeholders, including patients and clinicians.
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Home parenteral nutrition (HPN) for patients with advanced malignancy: British Intestinal Failure Alliance (BIFA) statement
Advances in the delivery of parenteral nutrition (nutrition through the vein) and improved homecare support has helped to open-up new possibilities of feeding individuals (at home) with advanced malignancy and intestinal failure.
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Supporting the continued safe production of infant formula
BSNA members adhere to strict safety protocols to mitigate against contamination with bacteria, and formula milks are routinely tested for the presence of pathogens. The Food Standards Agency (FSA) have confirmed that no UK products have been affected by this issue.
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New EU acrylamide legislation
Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, both of which are natural components of plant and plant-derived ingredients. Acrylamide is not deliberately added to foods, it is a natural by-product of the cooking process and typically occurs when foods with high starch content such as potatoes, root vegetables and bread, are cooked at high temperatures (over 120°C).
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Commission Notice on the classification of Food for Special Medical Purposes
BSNA welcomes the Commission Notice on the classification of Food for Special Medical Purposes (FSMPs) to ensure EU harmonisation on the scope and definition of the category
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Study finds gluten-free mixes superior to plain gluten-free flour
A study from Brunel University, comparing gluten-free multi-purpose mixes to plain gluten-free flour, found the functionality of gluten-free mixes to be superior to plain gluten-free flours.
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