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Articles from 2003 In June


Fish Facts

Choose Your Fish
When buying fish, look for firm, shiny fillets. When touched, the flesh should spring back, and it should not have a strong odor. In whole fish, look for bright red gills and clear eyes. If even the freshest fish still smells fishy to you, soak it in a milk bath with a few lemon slices for 10 minutes.

—K.L.S.

It's time to get hooked. Fish, long regarded in folklore as a wonder food, now has scientific backing as a major nutritional player. Abundant evidence supports fish's reputation for preventing and fighting myriad diseases, from heart disease and cancer to arthritis and mental illness. A rich source of low-fat protein, fish contains generous amounts of calcium, phosphorus, iodine, iron, and vitamins A and D. But its biggest benefit are two long-chain omega-3 fatty acids, called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Heart specialists have long recommended that their patients eat fish because it's well known that EPA and DHA keep hearts healthy. A 17-year study published in the New England Journal of Medicine found that men with no heart-disease history who had high blood levels of omega-3s were less likely to die suddenly from heart disease than those with low levels of omega-3s (2002, vol. 346, no. 15). Separate research made a similar finding in women (Journal of the American Medical Association, 2002, vol. 287, no. 14). In addition, fish eaters show evidence of healthier triglyceride levels, reduced blood pressure, and a lowered risk of blood clots and stroke.

Get healthy fats from these omega-3-rich fish:

Fish (3-ounce serving)

Omega-3s

Herring

1.7-1.8 grams

Mackerel

0.3-1.6 grams

Salmon, Atlantic

1.0-1.8 grams

Sardines

1.0-1.7 grams

Tuna, white, canned

0.7 grams

Note: Ranges account for variations due to season, environment, species, diet, and cooking method.

Source: USDA Nutrient Data Laboratory.

Experts say it's the pervasiveness of these essential fatty acids in fish that make seafoods so helpful to your body. "When you eat fish, the omega-3 fatty acids get on every cell membrane and affect every system in the body," says Artemis Simopoulos, MD, director of the Washington, D.C.-based Center for Genetics, Nutrition, and Health and coauthor of The Omega Diet (HarperCollins, 1999). Scientists continue to gather evidence that omega-3 fatty acids in fish may also reduce cancer growth; calm the ill effects of Alzheimer's and depression; fend off diseases related to inflammation, such as rheumatoid arthritis, asthma, psoriasis, and Crohn's disease; and even halt the development of diabetes. "Diabetes prevention is the next wave in omega-3 research," predicts Joyce Nettleton, DSc, RD, a specialist in seafood nutrition and the author of Omega-3 Fatty Acids and Health (Kluwer Academic, 1995). Nettleton refers to a preliminary National Institutes of Health-sponsored study involving a group of Alaskan Inuit who showed early signs of developing type 2 diabetes. After four years of eating less saturated fat and more fish, as well as exercising more and reducing weight when appropriate, not one of the 39 subjects developed the condition (Sven Ebbesson, PhD, presentation at the International Workshop on Omega-3 Fatty Acids, Diabetes, and Cardiovascular Risk, Bethesda, Maryland, November-December 2000).

Two Servings Per Week
Healthy individuals need only two servings of fish each week to reap the benefits, including at least one serving of oily fish. This category includes salmon, sardines, herring, mackerel, and canned albacore tuna, which contain significant amounts of omega-3s (see right). But because almost all fish contain these fatty acids in various concentrations, it's easy to get fish-based omega-3s into your diet. For example, enjoy a smoked-salmon sandwich for lunch or toss canned tuna chunks into your evening salad, and bake a less-oily fish (such as halibut, snapper, rainbow trout, or freshwater catfish) with a squeeze of lemon for a quick weeknight dinner.

As always, a balanced diet is best; don't ignore other healthy foods as you up your intake of any important nutrient, including omega-3s. Certain plant foods, such as canola oil, soyfoods, flaxseed, and walnuts, also contain healthy fats in a form called alpha-linolenic acid (ALA). But keep in mind that it takes up to ten times more plant-based ALA to obtain the amount of omega-3s you get from an average serving of fish, says Simopoulos.

Fresh Or Supplement?
Which is better for your health—fresh fish or a fish-oil capsule? It depends, say experts. The oil in supplements and fresh fish has virtually the same benefits. But with a capsule, you don't get all the vitamins and minerals found in fresh fish. Still, if you absolutely will not or cannot eat fish, supplements may be the answer. "It's better than holding your nose and saying you'll do without," says Joyce Nettleton, DSc, RD, author of Omega-3 Fatty Acids and Health (Kluwer Academic, 1995).

—K.L.S.

What About Mercury?
Although fish deserves its nutritional acclaim, recent FDA warnings for pregnant and nursing women and women of childbearing age have raised concerns. In question are fish containing high mercury levels—those caught in polluted waters in areas such as New York, the Great Lakes region, and Florida, as well as large predatory fish, including shark, swordfish, king mackerel, large tuna, and tilefish, which eat high on the food chain and therefore can accumulate large amounts of mercury over time. The FDA recommends that if you're pregnant or could become so, limit your intake of fish to 12 ounces per week, and don't eat fish listed as problematic. The Environmental Protection Agency (http://map1.epa.gov) and the Environmental Working Group (www.ewg.org) provide updates on which fish are best avoided or eaten with caution.

Still, childbearing women might not want to avoid eating fish altogether, Nettleton says, because DHA from fish aids fetal and infant neural development. She recommends eating a variety of fish that are high in omega-3s and low in contaminants, such as salmon, rainbow trout, sardines, herring, and pilchard, as well as seafood with lesser quantities of omega-3s, such as sole, flounder, haddock, farmed catfish, and shellfish. Keep the precautions in mind, but don't go overboard; fish's benefits are too good to ignore.

Kimberly Lord Stewart is a health and food freelance writer.


Nuts Are Rich In...

Monounsaturated and polyunsaturated fats, which can reduce blood cholesterol, especially when substituted for foods rich in saturated fat, such as meat or cheese.

Folic acid and other B vitamins, which may reduce the risk of heart disease.

Vitamin E, known to be cardioprotective. Almonds and hazelnuts have more vitamin E than other nuts do.

Copper, potassium, and magnesium—all three are linked to heart health.

Source: UC Berkeley Wellness Letter.

—B.E.


Delicious Living

July 1, 2003

Grape Juice Provides Heart-health Benefits

Humans have an intimate connection with grapes, with commercial grape production dating back to 1000 BC. Hundreds of species and varieties of grapes exist, varying in colour, flavour, mouthfeel, chemistry and growing region. The majority of the health benefits associated with the consumption of grape products have been attributed to a diverse class of phytochemicals, including anthocyanins and stilbenes (resveratrol and piceid), two classes of phenolics that reside primarily in the skin, and other flavonoid compounds including quercetin, rutin, catechin and kaempferol.1,2

The antioxidant effects of grapes carry through when individuals with coronary artery disease consume Concord grape juice. In one study, 15 patients with coronary artery disease who drank 4ml/kg body weight Concord grape juice twice daily for two weeks found a significant blunting of copper-mediated LDL oxidation.2 Eleven of the 15 subjects were also taking vitamin E (200 ­ 400IU/day) and 10 were taking vitamin C (500 ­ 1,000mg/day), two antioxidants that also delay the rate of LDL oxidation.3 Concord grape juice further protected against LDL oxidation beyond that seen with the antioxidant supplementation alone.

This same researcher also found a single large serving (12ml/kg) produced the same percentage reduction in platelet aggregation as a single serving of French red wine (5ml/kg), with white wine being ineffectual.4

In the study above, where 14 days of Concord grape juice reduced LDL oxidation, researchers noted significant improvements in dilation of the large brachial artery induced by flow (following removal of an inflated blood pressure cuff) or the use of nitroglycerin, a nitric oxide-donating drug.2 A recent animal study showed that feeding rats a freeze-dried extract of red, green and blue-black California table grapes (both seeded and seedless varieties) rendered their hearts much resistant to heart insult caused by ischemia.5

Using the same preparation, but assessing the effects of chronic dosing (twice/day for 21 days) of 36g (added to 100ml water; equivalent to 1.25 cups of fresh grapes) in healthy normal subjects, resulted in marked increases in blood total antioxidant activity and endothelial cell function following a high-fat meal.6 No alterations were noted in any blood lipid parameters. Men with high systolic hypertension (>132mm Hg) receiving a Concord grape juice beverage averaging 340 ml/day for 12 weeks showed a significant drop after eight and 12 weeks of consumption, compared with a group receiving a placebo beverage with the same calorie load.7 Men receiving Concord grape juice for two weeks (10ml/kg body weight/day) displayed equivalent increases in blood antioxidant measures to those seen in men supplemented with 400IU natural alpha-tocopherol/day.8 However, only in the grape juice group were increases seen in blood triglycerides (probably from increased sugar content in the juice) and decreases in protein oxidation markers.

Another potential concern is reduced iron bioavailability. A recent in vitro study using a cell line designed to mimic the human intestine (Caco-2 cells) showed that red grape juice can potently reduce iron bioavailability.9 Despite these concerns, grape juice and its dried derivatives may prove to be highly functional cardioprotective bioactives for both food and beverage utility.

Anthony Almada, MSc, is the president and chief scientific officer of IMAGINutrition Inc and has been a co-investigator on more than 60 randomised controlled trials.
www.imaginutrition.com

References

1. Demrow HS, et al. Administration of wine and grape juice inhibits in vivo platelet activity and thrombosis in stenosed canine coronary arteries. Circulation 1995;91:1182-8.

2. Stein JH, et al. Purple grape juice improves endothelial function and reduces the susceptibility of LDL cholesterol to oxidation in patients with coronary artery disease. Circulation 1999;100:1050-1055.

3. Heller FR, et al. LDL oxidation: therapeutic perspectives. Atherosclerosis 1998;137 Suppl:S25-31.

4. Folts JD. Antithrombotic potential of grape juice and red wine for preventing heart attacks. Pharm Biol 1998;36:21-27.

5. Cui J, et al. Cardioprotection with grapes. J Cardiovasc Pharmacol 2002;40:762-9.

6. Chaves AA, et al. Vasoprotective effects of a standardized grape product in humans. FASEB J 2003;17:Abstr. 154.2.

7. Mark D, Maki KC. Concord grape juice reduces blood pressure in men with high systolic blood pressure. FASEB J 2003;17:Abstr. 693.10.

8. O'Byrne DJ, et al. Comparison of the antioxidant effects of Concord grape juice flavonoids and alpha-tocopherol on markers of oxidative stress in healthy adults. Am J Clin Nutr 2002;76:1367-74.

9. Boata F, et al. Red grape juice inhibits iron availability: application of an in vitro digestion/Caco-2 cell model. J Agric Food Chem 2002;50:6935-8.

Aquaceuticals Enter The Mainstream Market

Functional waters are the latest 'must-have' lifestyle products. They're fast making inroads into the beverages category and reclaiming premium price points—but do they work or is their appeal based purely on perception? Shane Starling finds out

As the millennium dawned they were virtually unheard of outside of Japan. Now it seems every beverage producer worth their ingredient palette is jumping on the functional waters bandwagon, creating a situation where most Western markets are literally awash with all manner of aquaceuticals.

While they still occupy only a small percentage of the total bottled water market, booming functional water sales are being fuelled by consumer intrigue and massive marketing drives undertaken by the major beverage players like PepsiCo and Coca-Cola. They are also reclaiming the healthy price point premiums that have been whittled away in the regular bottled waters sector following the sales boom in that category.

Food and drink consultancy Zenith International estimated the US market at $115 million in 2002. Responding to this lucrative market, powerful ingredient suppliers like ADM, Kemin and Roche are chiming in with new 'all-clear' ingredients to widen the variables scope for product formulators. ADM and Roche have both launched vitamin E ingredients suitable for water products. Kemin has launched a water-soluble version of its FloraGlo lutein ingredient which it claims "can be easily dispersed into water-based products with no clouding, no ringing, no clumping and no settling."

The real losers may be carbonated soft drinks and traditional juices
To list recent product launches would fill a whole magazine, but some of the more noteworthy market additions in the past couple of years include PepsiCo's Aquafina Essentials (US) and Gatorade Propel (US and Europe), Coke's Dasani Nutri-water (US), Danone's Activ (Europe), GlaxoSmithKline's Lucozade HyperActive (UK), Reebok's Fitness Water (North America, in a joint venture between Reebok and Clearly Canadian Beverage Corporation), Nestle's Contrex, Vittel and Wellness (France, the UK and Germany respectively), Glacaeu Vitaminwater and Baxter Healthcare's Pulse Range (US).

In addition to these mainstream products that, on the whole, target an under-35 demographic, are a host of niche products from smaller producers all trying to establish and promote unique selling points in a crowded marketplace. Examples include Joint Juice (US) and Willow (UK).

The rise of oxygenated waters is just one example of this frontier-ism regardless of whether these kinds of 'altered oxygen' waters are efficacious or not. One product, Penta Water, has notched serious sales in the US and was recently launched in the UK (clinical trials have been conducted and will soon be peer-reviewed, according to the company). Clinical trials should always be applauded but when it comes to functional water, with the market in its current state of maturity, it would seem functionality is not really an issue most producers, or indeed consumers, are overly concerned with.

"The beverage marketers have done an excellent job of lifestyle marketing but most of these products have little proof of efficaciousness," says Julian Mellentin, editor of UK-based trade journal, New Nutrition Business. "The odd thing is that many consumers don't seem to value efficaciousness very highly—they value the lifestyle and the imagery much more. And they want to drink more water."

Zenith's research director Gary Roethenbaugh agrees that efficaciousness is a small part of the overall equation. "Increasingly, consumers are very literate about what these ingredients do and ingredient suppliers are doing more to make sure this is the case," he observes. "But the key is whether the consumer perceives any benefit, not whether any given product is efficacious. Research has shown that for many of these products, consumers do perceive a benefit. Even if the consumer doesn't know exactly what the benefit of consuming a particular product is, there is often a trust, a bond with a given brand that something extra is being provided. The key is that the product fits a certain consumption occasion and self-image. That's why they are taking off."

Efficaciousness can be a conundrum for formulators—add too much of any particular ingredient and the taste and colour profile of a product can be unsatisfactorily altered. And if the consumers don't care—why bother? Well, they might not for now, but if functional waters are to survive this novelty period, they will have to deliver on their promises eventually. For this reason, formulators can be thankful for the swathe of aqua-friendly ingredients designed to make their task that much easier.

Kemin's new water-soluble lutein is one such ingredient that has had no place in water products, but may now, especially if it gains the GRAS certification it is seeking in the US. If this occurs, it will be interesting to see at what levels the ingredient is incorporated into products and whether they confer the optical benefits lutein is scientifically proven to deliver.

Robert Bailey, marketing manager of the food industry unit at Roche in the US, says the company is upbeat about the sector. "It's growing so fast it's scary. There are so many new fortified waters on the market, and to think we started from a zero base only two to three years ago in the US. Obviously there is still a way to go but it's exciting times," he enthuses. "The next step is working out how much of these functional ingredients can be put into a water without having to employ a whole lot of colour- and flavour-masking agents. We're working with all the major beverage manufacturers to iron these problems out."

Randolph Horner, a US-based new product and ingredient developer and beverages specialist, believes beverage manufacturers need to be more experimental if they are to attract new consumers, maximise profits and achieve efficacy. "Not all functional water products have to be crystal clear," he comments. "The more colour, the more flavour it has, the nearer it is to a beverage, but just because it doesn't look like water doesn't mean it isn't a functional water or near-water product."

Marketing such 'near waters' of the kind that have been popular in Japan for many years would also avoid the stringent regulations governing the bottled water market in the US. "Why can't functional waters be an alternative to New Age juices and soft drinks, which are also not as stark as unaltered bottle waters?" Horner suggests. "They can be lighter ­ lighter meaning less sweetening, light flavours and containing functional, efficacious ingredients. There are a number of botanical and fruit extracts that can lend a great deal of functionality once we break open this rigid definition of what water should be."

Zenith's Roethenbaugh predicts functional waters will continue to eat into the soft drinks and juices market. "Enhanced waters are also likely to steal some of the market from sports drinks and energy drinks because the consumption occasions are very similar," he notes. "And as healthier lifestyles become more prevalent, both cate-gories should benefit. The real losers are likely to be carbonated soft drinks and traditional juices."

Not to mention milk, according to Mellentin. "One of the advantages of a product like Danone Activ Calcium Plus is that it offers all the benefits of milk without any of the disadvantages. They are quite explicit about this in their packaging. Milk has an image problem in that people perceive it as being a fatty product even though whole milk contains only four per cent fat. It's a category substitution strategy ­ they are stealing the nutritional marketing message of milk and applying it to water."

Beverage producers should look at successful dietary supplements and ask: Can I put this in a water product?
Beverages like functional waters may also be encroaching into the supplements market, he believes. "The 1990s was the decade of dietary supplements, but now dietary supplements are transforming into beverages. People are looking to the benefits you get from a dietary supplement but they want them from a beverage. Glucosamine is a classic example of an ingredient you would only find in a dietary supplement but is now seen as a buzz ingredient for beverages. If I was a beverage producer, I would be looking at what is doing well in the dietary supplements aisle and then asking: Can I put this in a water product?"

The difference being, of course, that most dietary supplements are efficacious. It's an issue the industry will have to confront at some point as consumer tastes change, but for now at least, there is much to be optimistic about in this sector. Whether they are capable of forging a place in the market beyond their current fad status is less certain.

"Fortified water could go one of two ways," predicts Mellentin. "It is either going to be a major growth area for people in their 20s and 30s who mature and take the habit with them for a lifetime. They'll start with the vitamin and mineral waters that are coming onto the market now and when they are 50, they will certainly be consumers of waters with glucosamine or calcium or a botanical for heart health because they will have become accustomed to drinking these kinds of products. Or it might be something like flavoured waters that are more fashion driven."

ARCHIVE: Panko-Crusted Catfish with Garlic Chard

Panko-Crusted Catfish with Garlic Chard

Serves 4 / Panko breadcrumbs, found in the Asian food section, give fish a crunchy coating similar to that of fried fish, but without the fat and calories. This recipe combines several heart-healthy ingredients, including fish, nuts, olive oil, garlic, and greens.

1 cup low-fat milk
5-7 drops hot sauce
4 catfish fillets (about 6 ounces each)
1/2 cup finely chopped pecans or walnuts
1 cup panko breadcrumbs
1/4 teaspoon blackened spice mix
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
2 medium bunches green or red chard, stems and tough membranes removed
1 tablespoon olive oil
2 cloves garlic, peeled and minced
Salt and pepper, to taste
2 tablespoons red wine vinegar
2 teaspoons honey
Lemon wedges, for garnish

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. In a shallow dish, mix milk and hot sauce. Add catfish, turn to coat well, and marinate for 10 minutes.

3. In a pie plate, mix nuts, breadcrumbs, and spices. Dip fillets into crumb mixture, pressing crumbs onto each fillet. Place fish on baking sheet. With a pastry brush, dab 1/2 tablespoon olive oil over each fillet. Cook fish for 12-15 minutes, depending on thickness.

4. Meanwhile, chop chard greens. In large nonstick skillet over medium-low heat, combine 1 tablespoon olive oil and garlic and cook until garlic is fragrant, 1-2 minutes. Add greens, salt, and pepper. Cover and cook 3-5 minutes. Stir. Add vinegar and honey and heat through. Remove fish to a serving platter and serve with chard and lemon wedges.

CRN Emphasizes Benefits of Vitamins

– Evidence on cancer and cardiovascular disease still emerging –

WASHINGTON, D.C., June 30, 2003 — The Council for Responsible Nutrition (CRN) issued the following statement in response to a report from the U.S. Preventive Services Task Force (USPSTF) in the July 1 Annals of Internal Medicine titled “Routine Vitamin Supplementation to Prevent Cancer and Cardiovascular Disease: Recommendations and Rationale.”

Statement by Annette Dickinson, Ph.D., CRN President:

“The report concludes that, while ‘…there is little reason to discourage people from taking vitamin supplements,’ there is not sufficient evidence to recommend for or against the use of vitamins for the specific purpose of preventing cancer and heart disease. The USPSTF recommended against the use of large supplemental doses of beta-carotene, especially in smokers, but recognized that ‘there is no evidence to suggest that beta-carotene is harmful to smokers at levels occurring naturally in foods.’

The USPSTF did a good job of reviewing the emerging evidence relating to cancer and heart disease by citing some positive studies and some inconclusive ones and concluded that, on balance, we need more research on these topics.

It is important to bear in mind that cancer and heart disease are not the only—or even the primary—reasons for using vitamins.

For example, recent reviews by key researchers at Harvard Medical School have concluded that multivitamins are a good idea for virtually all adults. Dr. Walter Willett and Dr. Meir Stampfer concluded in a 2001 article in the New England Journal of Medicine that a daily RDA-type multivitamin ‘…makes sense for most adults.’ Dr. Kathleen Fairfield and Dr. Robert Fletcher similarly concluded in a 2002 article in JAMA that a multivitamin would be prudent for virtually all adults—and that the elderly might consider taking two a day. These researchers were well aware of the data cited by the USPSTF, and they affirmatively recommended multivitamins based on a wider range of benefits, including simply compensating for inadequate nutrient intakes and overcoming age-related decreases in absorption or metabolism. Potential benefits include strengthening immune function, protecting against cataracts and macular degeneration, improving cognitive function, building strong bones, and helping women of childbearing age protect against having a baby with a neural tube defect. As noted by the USPSTF, there are also positive studies suggesting potential benefits even for cancer and heart disease, for some nutrients.

An article in the June 28 British Medical Journal breaks new ground in proposing a ‘polypill’ composed of several components—including the B vitamin folic acid—that the researchers say could prevent 80 or 90 percent of heart disease and stroke. Obviously these researchers were more persuaded than the USPSTF about the value of folic acid in reducing homocysteine levels and therefore reducing the risk of cardiovascular disease.

The bottom line is that individuals have to make their own decisions about what makes sense for their own healthy lifestyle. But many scientists believe, as does CRN, that the regular use of dietary supplements, with a multivitamin as the foundation of a smart nutrition program, makes good sense for the overall promotion of good health and prevention of disease.”

###

The Council for Responsible Nutrition (CRN), founded in 1973, is a Washington, D.C.-based trade association representing dietary supplement industry ingredient suppliers and manufacturers. CRN members adhere to a strong code of ethics, comply with dosage limits and manufacture dietary supplements to high quality standards under good manufacturing practices.

BioDelivery Sciences International Formulates Omega-3 Fatty Acids as Stable, Dry Powder Using Its Bioral Nanotechnolgy

NEWARK, N.J., June 30 -- BioDelivery Sciences International, Inc. (Nasdaq: BDSI; BDSIW) announced today that its subsidiary, Bioral Nutrient Delivery, LLC ("BND"), has utilized its licensed and patented technology, BioralTM Delivery, to formulate an Omega-3 fatty acid oil as a stable, dry powder known as Bioral(TM) Omega-3. To the best of the Company's knowledge, BioralTM Omega-3 has demonstrated, for the first time, unprecedented shelf stability and an effective means for the addition of Omega-3 fatty acids for potential use in goods that are then baked or cooked, such as cakes, muffins, pasta noodles, soups and cookies. Other potential applications may include the use of Bioral(TM) Omega-3 by manufacturers of cereals, chips, and candy bars. In addition, the Company has added the Bioral(TM) Omega-3 formulation to beverages such as soy milk, milk, liquid yogurt, grapefruit and orange juice, smoothies, sports drinks, soft drinks, coffee, iced coffees, and other beverages, in each case without altering taste or odor. All the testing to date has been performed on a small scale and there can be no assurances that Bioral(TM) Omega-3 will scale and perform as well in a larger production setting.

The development of Bioral(TM) Omega-3 is part of a larger effort by BND to utilize the Company's licensed encochleation technology platform to enable BND to encapsulate or "wrap" a selected nutrients into a crystalline structure, termed a "cochleate" cylinder, for use in processed foods and beverages. BND was formed on January 8, 2003 for the purpose of exploiting this application of the Company's licensed technology. Effective April 1, 2003, the Company sub-licensed its encochleation technology to BND for this purpose. BND intends to identify food and beverage manufacturers as potential licensees of its sub-licensed technology who will apply the encochleating technology to their products.

Omega-3 fatty acids, such as DHA and EPA, are widely recognized as health-promoting, polyunsaturated fatty acids. These fatty acids appear to promote good cardiovascular health, to suppress inflammation and to fight depression. In December, 2002, the FDA proposed to allow manufacturers to display health-promoting claims, such as those used in the supplement industry, in foods containing certain micronutrients such as omega-3 fatty acids. Natural sources of Omega-3 fatty acids include cold water fish. Typically, Omega-3 fatty acids such as DHA and EPA acquire an unpleasant fishy odor and taste upon storage and especially upon exposure to heat. The Bioral(TM) Omega-3 formulation looks and feels like flour, but has no fishy odor or fishy taste. The Bioral(TM) Omega-3 powder has been tested in food products subjected to baking and to stove-top heating and it has demonstrated an ability to protect the Omega-3 fatty acids from degradation due to heat.

The Bioral(TM) delivery system is made from all natural ingredients: calcium and phosphatidylserine, a naturally occurring soy lipid that may reduce the risk of senile dementia or age-related cognitive decline (see the FDA's website at http://www.cfsan.fda.gov/~dms/ds-ltr33.html for more information).

BioDelivery Sciences International, Inc. is a biotechnology company that is developing and seeking to commercialize a patented delivery technology designed for a potentially broad base of pharmaceuticals, vaccines, over-the-counter drugs, and nutraceuticals and, through its subsidiary, Bioral Nutrient Delivery, LLC, micronutrients in processed foods and beverages.

Note: Except for the historical information contained herein, this press release contains forward-looking statements that involve risks and uncertainties. Such statements are subject to certain factors, which may cause the Company's results to differ. Factors that may cause such differences include, but are not limited to, the Company's ability to accurately forecast the demand for each of its licensed technology and products associated therewith, the gross margins achieved from the sale of those products and the expenses and other cash needs for the upcoming periods, the Company's ability to obtain raw materials from its contract manufacturers on a timely basis if at all, the Company's need for additional funding, uncertainties regarding the Company's intellectual property and other research, development, marketing and regulatory risks and certain other factors that may affect future operating results and are detailed in the company's filings with the Securities and Exchange Commission.

L.G. Zangani, LLC provides financial public relations service to the Company. As such L.G. Zangani, LLC and/or its officers, agents and employees, receives remuneration for public relations and or other services in the form of monies, capital stock in the Company, warrants or options to purchase capital in the Company.

Forbes Medi-Tech Announces US$2 Million Increase in Revenue Guidance Based on Growth in Sterol Sales

Vancouver, BC - Forbes Medi Tech Inc. (TSE:FMI; NASDAQ:FMTI) is pleased to announce that it has increased sterols sales for both Reducol" and non-branded sterols ("Phyto-S Sterols") to existing customers in both the food manufacturing and dietary supplement businesses. Forbes' manufacturing joint venture, Phyto-Source LP, is now operating at full capacity, however, the Company maintains the flexibility to divert production from Phyto-S Sterols to accommodate higher-margin Reducol" sales.

As a result of the increase in both Reducol" and Phyto-S Sterols sales, Forbes has increased its revenue guidance for 2003 from US$9 million to US$11 Million. Included in the US$11 million is anticipated revenue based on customer's forecasts. Due to fluctuations in currency exchange and the fact that substantially all of the Company's sales are in US funds, future revenue guidance will be provided in US dollars.

"The demand for Reducol" has increased significantly during 2003. This increase in sales from established customers is testament to the strengthening demand for our cholesterol-lowering ingredients," said Charles Butt, President & CEO of Forbes Medi-Tech Inc. "Additionally, these increased sales have fueled our efforts to complete a strategic plan for expansion of the plant sooner than originally anticipated", said Butt.

About Forbes Medi-Tech Inc.

Forbes Medi-Tech Inc. is a biopharmaceutical company dedicated to the research, development and commercialization of innovative prescription pharmaceutical and nutraceutical products for the prevention and treatment of cardiovascular and related diseases. Forbes' scientific platform is based on core sterol technology. By extracting plant sterols from by-products of the forestry industry, Forbes has developed cholesterol-lowering agents for use in pharmaceutical compounds, functional foods and dietary supplements.

Latin American Herbal Medicines Harmonization of Regulatory and Drug Development

September 1-2, 2003
Santiago Marriott Hotel

Santiago, CHILE

Overview

The program will analyze the regulatory status of herbal products manufactured and/or distributed in Latin America and provide an open forum for discussing their potential for harmonization in areas related to research and development, taxonomy, nomenclature, labeling, assessment of safety and efficacy, sustainability and intellectual property. It is expected that discussions may lead to establish partnerships aimed to provide quality, safe and efficacious herbal products to Latin American consumers and to facilitate the growing and development of herbal drugs, and their integration within the regional and world marketplace.

DIA is a tax-exempt nonprofit organization that encourages a neutral forum between regulators and regulated industry.


Space Is Still Available...


To view program details, download a registration form or register online, go to
http://www.diahome.org/Content/Events/03901.pdf.

Questions regarding this program may be forwarded to [email protected]

The DIA looks forward to seeing you in Santiago, CHILE.