§ 49. Sir J. Langford-Holtasked the Minister of Health whether he will carry out an inquiry into the effect on human health and the incidence of degenerative diseases, of the present extraction rate from and addition of chemicals to bread.
§ Mr. SnowNo, Sir. Much research is taking place, in this country and elsewhere, into the causes of degenerative diseases, but no evidence has so far emerged which suggests that the present composition of flour and bread might be a cause.
§ Sir J. Langford-HoltWould not the hon. Gentleman agree that there is a body of opinion, much of it medical, which takes the view that too much good is being taken out of the flour and too much not so good being put into it? Would not the Government do well to keep this closely under review?
§ Mr. SnowA report published in Sweden in 1965 showed no immediate relationship between cardiovascular mortalities and the intake of linolenic acid, an amount of which is present in white bread. While it is true that there is an obvious advantage in brown bread as such, it is also possible that a higher extraction rate of the flour from the grain might lead to less chronic constipation, but it would be virtually impossible to demonstrate by inquiry that white bread was the cause.
§ Dr. WinstanleyI do not dissent from what the hon. Gentleman has just said. However, is he aware that there is widespread anxiety among the public and the medical profession about food additives in general, and in particular about the use of hormone preparations? Will he look into that aspect of the problem?
§ Mr. SnowThat does not relate to this Question, but it is the responsibility of the appropriate committee which continuously investigates additives in food.