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The global adoption of predominantly plant-based, sustainable, healthy diets will help reduce the risk of obesity-and malnutrition-related noncommunicable diseases while protecting the future health of our planet. This review examines the benefits and limitations of different types of plant-based diets in terms of health and nutrition, affordability and accessibility, cultural (ethical and religious) acceptability, and the environment (i.e., the 4 pillars underlying sustainable healthy diets). Results suggest that, without professional supervision, traditional plant-based diets (vegan, vegetarian, and pescatarian diets) can increase the risk of nutritional deficiencies among infants, children/adolescents, women, pregnant/lactating women, and the elderly. In contrast, flexitarian diets and territorial diversified diets (TDDs; e.g., Mediterranean and New Nordic diets) that include large quantities of plant-sourced foods, low amounts of red meat, and moderate amounts of poultry, fish, eggs, and dairy can meet the energy and nutrition needs of different populations without the need for dietary education or supplementation. Compared with vegan, vegetarian, and pescatarian diets, more diverse flexitarian diets and TDDs are associated with reduced volumes of food waste and may be more acceptable and easier to maintain for people who previously followed Western diets. Although flexitarian diets and TDDs have a greater impact on the environment than vegan, vegetarian, and pescatarian diets, the negative effects are considerably reduced compared with Western diets, especially if diets include locally sourced seasonal foods. Further studies are required to define more precisely optimal sustainable healthy diets for different populations and to ensure that diets are affordable and accessible to people in all countries. © 2021 The Author(s) 2021. Published by Oxford University Press on behalf of the American Society for Nutrition.

The consumption of large amounts of meat is associated with a high environmental burden and a negative impact on human health. A reduction in meat consumption in Western diets is needed. Consumers differ in their attitudes, norms and behaviours related to meat. The aim of the current study is to improve our understanding of meat consumption and reduction. Segments of meat consumers are identified and shifts in these segments, their attitudes and norms in the 2010 decade are examined. Two online surveys have been conducted among Dutch adults, one in 2011 (N=1253) and one in 2019 (N=1979). In both years, similar consumer segments were identified: two meat-oriented segments (compulsive meat eaters and meat lovers) and three segments of meat reducers (unconscious, potential and conscious flexitarians). The segments differed in their attitudes, norms and motives towards meat reduction, their meat consumption and intentions and in their socio-demographic and psychological profile. A comparison over the years showed minor, though positive changes. We conclude that meat consumers can be classified into several groups that form a continuum from strong meat attachment to significant meat moderation. Targeted approaches should be developed to stimulate these groups towards shifting their diet into more flexitarian directions. The development of flexitarianism in the Netherlands during the 2010s suggests that there is still a long way to go to a predominantly plant-based flexitarian diet.

OBJECTIVES: Young adults tend to consume western diets with low microbe-accessible carbohydrates (MACs), which are fermentable carbohydrates that may reduce the risk of developing non-communicable diseases. The importance of dietary fiber (only one type of MAC) in the prevention of chronic diseases led to recommendations for increasing fiber intake. However, a reference to other MACs such as resistant starches, non-starch polysaccharides, polyols (lactitol, sorbitol, etc.), and oligosaccharides (fructo-oligosaccharides, etc.) is still lacking and their relationship with diet quality is far less understood. The healthy eating index (HEI) score is a measure of diet quality, independent of quantity, and is useful to assess compliance with U.S. Dietary Guidelines for Americans. The primary aim of this study was to determine the MACs consumption in healthy US college students and their association with dietary quality as indicated by the HEI-2015. METHODS: For this cross-sectional study, data were collected from consenting students (≥ 18years old) in an introductory nutrition course (n = 592, age (mean ± standard deviation) 19.5 ± 3.5; 83.7% white; 78.4% female). Dietary intake was measured via a web-based dietary history questionnaire (DHQ-II), which is able to quantify the consumption of MAC's and subclasses such as polyols and soluble dietary fibers. DHQ website provided step by step instructions to calculate HEI in SAS (SAS enterprise guide 7.4). Linear regression was run to determine the association between the average daily intake of MACs and the HEI-2015 score. RESULTS: Average MAC intake was 7.7 ± 4.4 grams with most of the amounts coming from soluble dietary fibers (6.6 ± 3.8). The mean HEI-score of this population was 64.9 ± 10.8. Average daily consumption of MAC was significantly associated with HEI score, F(1,590) = 65.22, P = 0.000, accounting for 10% of the variation in HEI-score with adjusted R(2) = 9.8%, a medium-size effect according to Cohen (1988). An extra gram of daily average intake of MAC led to a 0.78 (95% CI, 0.59 to 0.97) increase in HEI-score. CONCLUSIONS: MAC intake was associated with an increase in HEI-2015 score; however, the total MAC intake was low in this population of college students. Therefore, more efforts are needed to increase the consumption of MACs not just dietary fibers in college students. FUNDING SOURCES: None.

Despite edible seaweeds being a source of protein, amino acids, minerals and vitamins and being part of some traditional cuisines, they are not widely consumed and are not normally included within western diets. Some studies have reported a growing interest in seaweeds among consumers in some European countries; furthermore, there have recently been initiatives in the field of gastronomy to open up new prospects for the future consumption of edible seaweed. Within this context, this study aims to explore Italian consumer attitudes and perceptions of edible seaweed and to profile them in clusters based on different characteristics. Data were collected from a sample of 257 Italian consumers by using a web-based survey. Principal component analysis (PCA) was applied to reduce the number of variables and a hierarchical cluster analysis was performed on the PCA scores. The study findings showed that 76% of the sample were willing to eat seaweed. This this may be due to a familiarity with some traditional Italian dishes that use seaweed or to the spread of Asian gastronomy in the country. This willingness to consume seaweed may indicate that consumers are becoming more receptive to novel foods, in particular those that are healthy options or are more sustainable food alternatives. However, only 57% of respondents had eaten seaweed once in the past. The profiling of the sample produced an optimal solution with seven clusters based on different food habits and attitudes towards edible seaweed. This could be useful for developing the sector and promoting seaweed consumption. In five out of seven clusters, ranging from those with a very good to a poor conception of seaweed, consumers consistently paid attention to the health characteristics of food. For several clusters, seaweed characteristics and seaweed availability were revealed as important drivers for influencing consumer attitudes. More information about the health and organoleptic characteristics of seaweed should be at the center of any marketing tools aimed at promoting consumer acceptance. Such tools should also address main factors that could lead consumption choices and policy action such as including edible seaweed within recommended dietary guidelines. Furthermore, the development of the culinary and gastronomic potential of seaweed could be useful for increasing consumption amongst present and future consumers in western countries. These opportunities should be seized in particular regard to those consumer profiles that have shown good disposition towards and willingness to consume seaweed.

Studies have shown that diet and nutrition play significant roles in the prevention of depression and its clinical treatment. The present review aims to provide a clear understanding of the associations between diet patterns, specific foods, nutrients such as antioxidants, and depression. As a result, balanced dietary patterns such as the Mediterranean diet and certain foods such as fish, fresh vegetables, and fruits have been associated with a lower risk of depression or depressive symptoms, while high-fat Western diets and sugar-sweetened beverages have been associated with higher risk of depression or depressive symptoms. Dietary antioxidants such as green tea polyphenols or isoflavonoid intake have been negatively associated with depression or depressive symptoms. It is concluded that diet patterns, specific foods, and antioxidants play important roles in the prevention and clinical treatment of depression.

The modern Paleolithic diet (MPD), featured by the consumption of vegetables, fruit, nuts, seeds, eggs, fish and lean meat, while excluding grains, dairy products, salt and refined sugar, has gained substantial public attention in recent years because of its potential multiple health benefits. However, to date little is known about the actual impact of this dietary pattern on the gut microbiome (GM) and its implications for human health. In the current scenario where Western diets, low in fiber while rich in industrialized and processed foods, are considered one of the leading causes of maladaptive GM changes along human evolution, likely contributing to the increasing incidence of chronic non-communicable diseases, we hypothesize that the MPD could modulate the Western GM towards a more “ancestral” configuration. In an attempt to shed light on this, here we profiled the GM structure of urban Italian subjects adhering to the MPD, and compared data with other urban Italians following a Mediterranean Diet (MD), as well as worldwide traditional hunter-gatherer populations from previous publications. Notwithstanding a strong geography effect on the GM structure, our results show an unexpectedly high degree of biodiversity in MPD subjects, which well approximates that of traditional populations. The GM of MPD individuals also shows some peculiarities, including a high relative abundance of bile-tolerant and fat-loving microorganisms. The consumption of plant-based foods–albeit with the exclusion of grains and pulses–along with the minimization of the intake of processed foods, both hallmarks of the MPD, could therefore contribute to partially rewild the GM but caution should be taken in adhering to this dietary pattern in the long term.

A recent article in Toxicology Reports by [26] reported increased plasma cholesterol levels (primarily as HDL) in C57BL/6 (male and female) and BALB/c (male only) mice given high fat (Westernized) diet which also contained PFOA. The authors concluded that PFOA ingestion leads to hypercholesterolemia and they stated these data were “consistent with human observational findings”. There are several key factors which have not been considered in their study and we offer this letter to identify this important information. In particular, we feel that this conclusion needs more balance, particularly with respect to the relevance and translatability of their findings to the human situation.

open access journal Exposure of UFA-containing culinary frying oils (CFOs), especially PUFA-rich ones, to high temperature frying episodes produces substantial, highly toxicologically-significant concentrations of reactive aldehydes, together with additional lipid oxidation products (LOPs), via a complex series of oxidative recycling bursts. Migration of thermally-stressed, peroxidised frying oils into foods during standard frying practices renders such LOP toxins available for human consumption, and concentrations of trans-2-alkenals, trans,trans-alka-2,4-dienals and n-alkanals present in potato chips obtained from fast-food retailers and further food outlets are all much greater than those of acrylamide and monochloropropanediol adducts detectable, for which a verisimilitude of high level public health concerns have been repeatedly stressed in the scientific literature available. In view of our observations, such LOPs are likely to play pivotal roles regarding the development, progression and incidence of wide range of human non-communicable diseases (NCDs), which undoubtedly will promote rising healthcare costs worldwide. Indeed, 30-35% of human cancers arising from environmental sources are attributable to diet alone, and it is therefore highly conceivable that dietary LOPs may impact significantly on this incidence level. Hence, exacting efforts to limit the consumption of foods fried in CFOs with high LOP contents are required. Since CFOs rich in peroxidation-resistant MUFAs, and especially SFAs, produce lower and much lower levels of such LOP toxins during frying episodes respectively, they offer safer, health-friendly alternatives to those laden with PUFAs. However, the future consideration, establishment and ratification of currently-unavailable minimal human daily intakes for LOPs of known molecular identities also represent major demands for action. Consumer concerns regarding the nutritional and health properties of their foods strongly support such requirements.

The study’s objective was to determine whether variations in the 2013 American College of Cardiology/American Heart Association 10-year risk for atherosclerotic cardiovascular disease (ASCVD) were associated with differences in food consumption and diet quality. Findings from the baseline wave of Healthy Aging in Neighborhoods of Diversity across the Life Span (HANDLS) study 2004–2009, revealed participants consumed a Western diet. Diet quality measures, specifically the Healthy Eating Index (HEI)-2010, Dietary Approaches to Stop Hypertension (DASH) diet and the Mean Adequacy Ratio (MAR), based on two 24-h recalls collected during follow-up HANDLS studies from 2009–2013, were used. Reported foods were assigned to 27 groups. In this cross-sectional analysis, the participants (n = 2140) were categorized into tertiles based on their 10-year ASCVD risk. Lower and upper tertiles were used to determine significantly different consumption rates among the food groups. Ten groups were used in hierarchical case clustering to generate four dietary patterns (DPs) based on group energy contribution. The DP with the highest HEI-2010 score included sandwiches along with vegetables and cheese/yogurt. This DP, along with the pizza/sandwiches DP, had significantly higher DASH and MAR scores and a lower 10-year ASCVD risk, compared to the remaining two DPs–meats/sandwiches and sandwiches/bakery products; thus, Western dietary patterns were associated with different levels of ASCVD 10-year risk.

A route to make Western diets more sustainable is through reduction of the consumption of animal-derived products. The simplest route to achieve this is to replace animal-derived products with vegetables, beans or pulses. However, modern consumers highly appreciate the texture and juiciness of meat. That is why scientists and food engineers aim to mimic the structure of meat using plant-derived ingredients. In this book chapter, we describe the need to reduce meat consumption in more detail and outline current processes to make today's meat analog products. However, the current products do not satisfy all consumer demands with respect to taste, texture and/or price. That is why we present novel routes and processing concepts currently being studied to make meat analogs. Those routes include concepts that aim to rebuild structures using molecular orientation, cellular imitation and methods that aim to alter naturally present structures in plant materials. The chapter ends by reviewing possible raw materials to be used in those applications and the importance of understanding the effect on functional properties when preparing the ingredients.

Dietary isothiocyanates are a group of promising chemopreventive agents obtained primarily from cruciferous vegetables. Due to their potent chemopreventive and/or anti-cancer activities, there is a growing interest in assessing dietary isothiocyanate exposure and its impact on human health. Using the HPLC-based cyclocondensation assay, the current study measured total isothiocyanate yield from raw cruciferous vegetables. A total of 73 samples comprising nine types of cruciferous vegetables were analyzed. We observed a wide range of isothiocyanate content across the individual vegetables with an average level of 16.2 μmol/100 g wet weight, ranging from 1.5 μmol in raw cauliflower to 61.3 μmol in raw mustard greens. The data represent the maximum amount of isothiocyanates released from the intake of raw cruciferous vegetables. Given that the vegetables assayed in this study include the most commonly consumed cruciferous vegetables in western diets, the data may be particularly useful in estimation of dietary isothiocyanate exposure in these populations. However, due to the variation observed within each vegetable, biomarkers such as urinary isothiocyanate level may be necessary for accurate estimation of individual exposure.

C-reactive protein (CRP) is a marker of subclinical inflammation increased by Western diets and reduced by healthy dietary patterns, such as the Mediterranean diet. The role of dietary components is more controversial. Saturated and trans fatty acids may increase, whereas n-3 polyunsaturated fatty acids, either of plant and marine origin, may decrease CRP levels. Controversy in intervention studies may relate to differences in study design, including subjects' characteristics, dietary sources of fats, often-underpowered sample size, and type of comparator. Genetic factors influencing responses to dietary fats could contribute to interindividual heterogeneity. Available evidence does not allow envisaging in patients with diabetes different behaviors or mechanisms for dietary fats effects on inflammation than in nondiabetic populations. Although “ad hoc studies” are needed to clarify the role of confounding factors, the observed changes in CRP are in line with current recommended consumption of dietary fats.

Fats are prevalent in western diets; they have known deleterious effects on muscle insulin resistance and may contribute to bone loss most notably in the elderly population. Because current treatments for osteoporosis may lead to important side effects, several studies aimed at investigating the relevance of nutritional approaches and most notably the role of lipid diets on bone health status. Literature has widely linked lipid intake and inflammation status, a key protagonist involved in bone resorption. Regarding inflammation, lipids exhibit a duality, with both pro- and anti-inflammatory effects depending on their structures and metabolism. In this light, a growing body of evidence has revealed that ω-6 increase bone loss while ω-3 are believed to protect bone health. Nevertheless, this debate remains controversial and the mechanisms of action are poorly understood.

El objetivo de la presente revisión es evaluar los mecanismos implicados en la posible asociación entre los polifenoles y la disminución del riesgo de padecer enfermedades cardiovasculares, postulando que su consumo habitual en la dieta occidental podría resultar beneficioso para la protección de los pacientes frente las enfermedades cardiovasculares. Se realizó una extensa búsqueda de publicaciones científicas recientes en las siguientes bases de datos electrónicas especializadas: PubMed central (PMC)-NBCI, Elsevier Journal, Scielo España, Scirus, Science Direct, Web of Science, incluyendo estudios en células, animales y humanos, sobre el efecto de los polifenoles en la prevención y desarrollo de enfermedades cardiovasculares. Los estudios in vitro, en modelos animales y en humanos, muestran la capacidad potencial de los compuestos fenólicos para actuar frente a enfermedades cardiovasculares debido a su acción antioxidante, vasodilatadora y de mejora de los perfiles lipídicos con atenuación de las lipoproteínas de baja densidad. Su consumo habitual en la dieta occidental podría resultar beneficioso para la protección de los pacientes frente las enfermedades cardiovasculares.

Salvia hispanica L., whose common name is chia, is an annual herbaceous plant belonging to the Lamiaceae or Labiatae family. This botanical species, native to southern Mexico and north‐ ern Guatemala, was an important crop in pre-Columbian Mesoamerica in conjunction with corn, beans and amaranth. Chia seeds were valuated not only for food, but also for medi‐ cines and paints [1]. Its cultivation was banned by Spanish conquerors and replaced by exot‐ ic crops (wheat and barley) [2]. Nowadays, chia seeds are being reintroduced to western diets in order to improve human health. These seeds have been investigated and recommended due to their oil content with the highest proportion of α-linolenic acid (omega-3) compared to other natural source known to date [3, 4], and also because of their high levels of protein, antioxidant, dietary fiber, vita‐ mins and minerals [5, 6]. Chia seeds from Argentina exhibited 30.0 - 38.6 g oil/100 g, with 60.7 - 67.8 g/100 g of α-linolenic acid [7, 8]. Figure 1 shows the chemical composition of chia seed [9]. Chia seed is traditionally consumed in Mexico, the southwestern U.S., and South America, but it is not widely known in Europe. However, in 2009, the European Union approved chia seeds as a novel food, allowing them to comprise up to 5% of a bread product´s total matter [10]. Today, chia is mostly grown in Mexico, Bolivia, Argentina, Ecuador, Australia, and Guatemala, and it has been demonstrated that the species has great potential as a future crop plant [7, 11].Salvia hispanica fruit consist in four nutlets, similar to an indehiscent achene, which contains a single seed. These nutlets, are commercially named as seeds, and in the text, we will use this last term. The plant produces small white and dark seeds. Most of chia population that is commercially grown today contains a low percentage of white seeds. Their shapes are oval and in general, the white seeds are somewhat larger than the black ones. Ixtaina et al. [12], reported length, width and thickness value of 2.11, 1.32 and 0.81 mm for dark seeds and 2.15, 1.40 and 0.83 mm for white seeds, respectively. Chia seeds are shown in Figure 2. Figure 2. Photographs of dark and white chia seeds (13x) The knowledge of engineering properties constitutes important and essential data for the design of machines, storage structures, and processes. The value of this basic information is not only important to engineers but also to food scientists, processors, and other scientists who may exploit these properties and find new uses.Engineering seed properties and their dependence on moisture content are necessary in the design of equipment for transporting, storage and/or processing. The knowledge of the mor‐ phology and size distribution of chia seeds is essential for the adequate design of the equip‐ ment for cleaning, grading and separation. Gravimetric properties are useful for the design of equipment related to aeration, drying, storage and transport. Bulk density determines the capacity of storage and transport systems while true density is useful for separation equip‐ ment; porosity of the mass of seeds determines the resistance to airflow during the aeration and drying of seeds. The frictional properties, such as the angle of repose and the static coef‐ ficient of friction, are important for the design of grain bins and other storage structures whose operation is influenced by the compressibility and flow behaviour of materials. Sev‐ eral researchers investigated the moisture dependence of engineering properties of seed or grain and reported different behaviour of these properties as a function moisture content. The aim of this work was to evaluate the engineering properties of dark chia seed as a func‐ tion of the moisture content and to compare their behavior with that of other grains. Fil: Guiotto, Estefania Nancy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina Fil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina

Fructose consumption has increased dramatically in the last century in the Western diets, associated with a concomitant development of some physiopathologies like the metabolic syndrome, obesity and diabetes. While in rodent model the link between fructose consumption and the cited metabolic perturbations is today clear, the evidence that this could take place in humans at the current level of fructose consumption remains under debate. What is the significance of the data described in animal models when translated to humans? Can we trust on fructose?

Background : Colorectal cancer is a major cause of cancer death worldwide, and the prevalence in Nigeria appears to be increasing due to a shift to western diets. We undertook a retrospective analysis of colorectal cancers seen at the University of Benin Teaching Hospital, Benin City from January 1983 to December 2002. Methods : One hundred and two cases involving the large bowel were encountered. These were analysed for age, sex, site, histological type and clinical features. Results : The mean age was 44.5 +/-4.5 years. Males accounted for 56 (54.9%) cases, while 46(45.1%) were females. Seventy two (70.2%) of the tumours were located in the rectum. Adenocarcinoma was the predominant histological type, with 89 (87.2%) cases. Fifty two (51%) cases presented with intestinal obstruction. Conclusions : Conclusion, colorectal cancers are not rare in our environment as previously believed, though, the frequency in Benin City is relatively low.

Western diets, which typically contain large amounts of energy-dense processed foods, together with a sedentary lifestyle are associated with increased cardiometabolic risk. We evaluated the long-term effects of consuming a low-calorie low-protein vegan diet or performing regular endurance exercise on cardiometabolic risk factors.In this cross-sectional study, cardiometabolic risk factors were evaluated in 21 sedentary subjects, who had been on a low-calorie low-protein raw vegan diet for 4.4 +/- 2.8 years, (mean age, 53.1 +/- 11 yrs), 21 body mass index (BMI)-matched endurance runners consuming Western diets, and 21 age- and gender-matched sedentary subjects, consuming Western diets.BMI was lower in the low-calorie low-protein vegan diet (21.3 +/- 3.1 kg/m(2)) and endurance runner (21.1 +/- 1.6 kg/m(2)) groups than in the sedentary Western diet group (26.5 +/- 2.7 kg/m(2)) (p0.005). Plasma concentrations of lipids, lipoproteins, glucose, insulin, C-reactive protein, blood pressure (BP), and carotid artery intima-media thickness were lower in the low-calorie low-protein vegan diet and runner groups than in the Western diet group (all p0.05). Both systolic and diastolic BP were lower in the low-calorie low-protein vegan diet group (104 +/- 15 and 62 +/- 11 mm Hg) than in BMI-matched endurance runners (122 +/- 13 and 72 +/- 9 mmHg) and Western diet group (132 +/- 14 and 79 +/- 8 mm Hg) (p0.001); BP values were directly associated with sodium intake and inversely associated with potassium and fiber intake.Long-term consumption of a low-calorie low-protein vegan diet or regular endurance exercise training is associated with low cardiometabolic risk. Moreover, our data suggest that specific components of a low-calorie low-protein vegan diet provide additional beneficial effects on blood pressure.

There is increasing evidence that alkali therapy can retard progression of chronic kidney disease (CKD). We summarize recent studies and discuss a mechanism whereby alkali therapy may neutralize acid production associated with typical Western diets, which generate acid. We emphasize the rationale for using alkali therapy early in the course of CKD, even in the absence of overt metabolic acidosis, and we urge the pharmaceutical industry to develop palatable alkali-containing solutions.