Levels of I were determined in selected foods and dietary supplements, and in samples of the British 'Total Diet'. The average concentration of I in British milk collected in thirteen areas on four occasions during 1990 and 1991 was 150 pg/kg (range 40-310 pglkg), compared with 230 pg/kg in 1977-79. No difference was found between skimmed and whole milk. Winter milk contained 210 pg/kg while summer milk contained 90 pg/kg. Regional differences were less pronounced than seasonal differences. Levels in fish and fish products were between 110 and 3280 pg/kg. Edible seaweed contained

>A major programme has been undertaken to analyse the nutrient composition of a wide range of retail cuts of carcass meats, both in the raw and cooked states. Selected preliminary results for fat, moisture, protein and energy are presented here, together with comparisons with values reported in The Composition of Foods. These results show that, in general, the fat content of carcass meat has fallen since the 1970s, with changes being most marked in pork.