Tokyo Nutrition for Growth Summit

Julie Elliott Excerpts

Thursday 2nd December 2021 Westminster Hall

[Julie Elliott (Sunderland Central) (Lab)]

It is a pleasure, as ever, to serve under your chairmanship, Mr Bone. I thank the right hon. Member for Dumfriesshire, Clydesdale and Tweeddale (David Mundell) for securing this debate on the very important Nutrition for Growth summit in Tokyo next week, and for such a thoughtful opening speech.

Since I have been chair of the all-party parliamentary group on the human microbiome, I have been furthering my knowledge about the fundamental role that diet plays in everyone’s health and its ability to change the gut microbiome for better or worse. I raise the issue of the gut microbiome because it plays a crucial role in nutritional uptake. The composition of the bacteria in the gut is implicated in a vast array of illnesses, conditions and infections that affect physical and mental health. Around 70% of the immune system is derived from the gut microbiome, so the stronger it is, the stronger our immune system and overall resilience—that is particularly pertinent in this time of covid-19.

The remarkable thing about our gut microbiome is that, unlike our genetics, it can be altered throughout our lives—deliberately, and for the better—most easily by the foods we choose to eat, among other things. Our gut microbiome needs to have many of the positive types of bacteria that are beneficial to health, which are collectively called probiotics. We can ingest those bacteria in the food we eat, especially fermented foods such as live yoghurts, and in any approved supplements that we may take. The positive bacteria then need food of their own so that they can produce the compounds that support our health and resilience. One of the reasons we are encouraged to eat a wide variety of plant foods is that they feed the positive bacteria that we all need to make for our health to be more robust, with better resistance to infection. Food that targets specific types of positive bacteria can be taken in the form of supplements called prebiotics.

At a recent meeting of the APPG on the human microbiome, we had a talk by Professor Gregor Reid of Western University in London, Ontario, in Canada. He spoke about a truly transformative programme that is already operational in Africa, called Fermented Food for Life, which is pertinent to the ambitions of the summit. The programme provides affordable, good-tasting foods that improve the gut microbiome, nutritional intake and health. It uses local people, local resources and a very simple production method that ferments milk, fruits, cereals and vegetables. It starts with an affordable sachet containing 1 gram of two food-grade beneficial bacteria that can produce 100 litres of probiotic fermented food. A cow or goat will then provide milk that is fermented with the bacteria in order to make yoghurt. Fermented fruit juices, vegetables and cereals, all of which are highly nutritious, can also be made. By making such foods with some of those types of probiotic bacteria, we are adding to the health-promoting properties of these organisms.

Scientists in Canada and the Netherlands have shown that communities in Africa can purchase the sachets and minimal equipment to produce those health-promoting probiotic fermented foods—supplemented if desired with local moringa leaves, which are considered to be nutritional treasures in themselves—and create a value chain that brings economic and health gains.

Research has shown that probiotic yoghurts can confer health benefits such as preventing and treating gastrointestinal infections, increasing birth weight in babies and improving the mother’s health, helping to remove toxins such as mercury from the body, strengthening the immune system, and improving general health and nutrition. Such effects are particularly pronounced in areas with high rates of malnutrition and for individuals who are immunocompromised. Many peer-reviewed research papers back that up.

There are now hundreds of yoghurt kitchens in east Africa, run by women affectionately known as yoghurt mamas. In 2019, the programme reached some 260,000 consumers. As well as the production, there is a distribution network providing employment. By improving the microbiome, the Fermented Food for Life programme is improving nutritional uptake and the health of people in low-income African countries. If such a programme can work in Africa, it can work across the world. It is easily replicable, low cost, sustainable, uses local resources and contributes to meaningful employment and community health.

With a little external investment, many more yoghurt kitchens can be set up. There is a model to follow, and we know it works. The people behind the programme know that it can be transferred to other countries where malnutrition is prevalent—it could even be transferred to Britain and other developed countries. When we talk about malnutrition, we have to link it to poverty, unemployment, low levels of education or lack of accessibility to good, affordable food. We all know that those factors affect regions in our own country.

If such a programme can work in Africa, it can work across the world. Micro-enterprises anywhere in the world can follow the same model as in Africa to produce probiotic fermented foods to improve health outcomes through the gut microbiome. These cost-effective solutions have been shown to work, and this sustainable programme of recognising the gut microbiome as an integral element of human health fits perfectly with the three key pillars of the Nutrition for Growth summit: health, food and resilience.

I know that the Government are considering whether to renew their commitment to reach 50 million people with nutrition interventions by 2025 at the summit next week, as recommended by the International Coalition for Advocacy on Nutrition, which includes Save the Children, UNICEF and other important non-governmental organisations. Now that the spending review is over, perhaps the Minister could update us on the progress of that decision. As part of such a renewed commitment to the Nutrition for Growth summit, would the Government explore supporting programmes like the one I have described?