Did breakthrough in US fentanyl crisis start in China?
As Donald Trump travels to Beijing this week, fentanyl – and China’s role in its supply chain – remains an enduring point of acrimony in bilateral relations.At a UN meeting in March, the US again accused China of failing to stop its chemical industry selling the precursors required to make the potent synthetic opioid, while China suggested the US was shifting the blame for its domestic drug problem.Yet there are growing signs that the US fentanyl crisis has turned a corner – and some experts believe that interventions made in China have played a key role.“There was a supply shock: the purity of fentanyl fell,” said Keith Humphreys, a professor at Stanford University.“The question is why was there a supply shock.
And most indicators point to China.”On returning to the White House, Trump made fentanyl a foreign policy priority and quickly designated the criminal groups trafficking it as foreign terrorist organisations while slapping tariffs on countries involved in its supply chain – including China, the main source of fentanyl precursors, many of which are basic chemicals with legitimate uses.But by the summer of 2023 – during the Biden administration – overdose deaths at the national level had already begun to fall.By November 2025, they were down by more than a third.Investigators are still trying to unpick the factors behind the fall, but one theory put forward by Humphreys and his co-authors in a recent study published by Science links it to interventions in China that may have caused a long-lasting disruption to the fentanyl supply chain.
The authors point to a dramatic fall in the purity of fentanyl being seized by US law enforcement from May 2023 to the end of 2024 – the latest data publicly available – which correlates with the fall in overdose deaths,There was a similar fall in purity in Canada, which is a distinct fentanyl market, suggesting the cause might originate where they both source their precursors: China,The idea that the flow of precursors was disrupted is supported by reports from 2024 of cartel cooks struggling to source them, while new and strange adulterants appeared in the fentanyl on US streets, suggesting those cooks might have been experimenting with alternative synthesis pathways,But there are big caveats,For one, it is difficult to pinpoint which of China’s self-reported interventions might be responsible.
And then it is also unclear that the fall in purity is what actually caused the fall in overdose deaths.Nonetheless, Liu Pengyu, the spokesperson at the Chinese embassy in Washington, said in a statement that China was glad to see fentanyl overdose deaths had decreased and noted that the US government’s 2025 National Drug Threat Assessment “implies that Chinese government efforts have made [a] contribution to addressing the fentanyl problem in the US”.Henrietta Levin, who was director for China on Biden’s national security council, said her former colleagues saw the Science paper as showing that their pressure on China had worked.“I think China could have done more,” said Levin.“But what they did do mattered.
”Further supply side interventions are likely to be on the agenda at this week’s summit.Ideally, said Levin, these would include China changing laws to make it easier to prosecute drug trafficking, and more action from its commerce ministry to really control the behaviour of chemical companies.“A lot of this comes down to enforcement,” said Levin.“China announced export controls [on various fentanyl precursors], and that’s important.But Chinese chemical companies are gauging how serious the government is about actually enforcing those restrictions.
”Yet history shows that, so long as the demand is there, supply shocks are always temporary – and can have unpredictable effects, even making things worse.Indeed, it was only after China put a blanket ban on fentanyl in 2019 that the supply chain evolved to loop Mexico’s cartels in, who began to import precursors from China and then traffic the finished product over the US-Mexico border, almost entirely replacing their previous trade in heroin.“There’s a kind of myopia here,” said Nabarun Dasgupta, director of the University of North Carolina’s opioid data lab.“That time, the geopolitics of it backfired.”Additional research by Yu-chen Li
How to make arancini – recipe | Felicity Cloake's Masterclass
Before I wrote this recipe, it hadn’t occurred to me that the word “arancini” means “little oranges”, and, plump, round and golden as they are, it makes sense, too. Indeed, these robust rice balls, which are said to have come to Sicily with Arab invaders in the 10th century, are now, according to the late Antonio Carluccio, the local equivalent of a sandwich lunch.Prep 25 min Cook 45 min Makes 8 large ballsFor the risotto700ml chicken stock, or vegetable stock100ml white wine (optional)250g short-grain rice (eg, arborio)½ tsp salt, plus extra to season1 very generous pinch saffron (optional)50g parmesan, or grano padano or vegetarian alternative, gratedBlack pepperFor the arancini2 eggs plus 1 egg yolk100g mozzarella, drained and cut into chunksOptional other fillings of your choice – meat ragu, pesto, sauteed mushrooms, wilted or defrosted greens170g plain flour 250g fine dried breadcrumbs (preferably not panko)Neutral oil, for fryingFlaky sea salt, to finish (optional)Risotto is a northern Italian dish, so Sicilian arancini weren’t designed with it in mind, but they are great vehicles for risotto leftovers. My recipe is intended for 700g cooked rice, but adjust the fillings and coating according to what you have; these are also a great way to repurpose small amounts of ragu, cooked vegetables, fish or meat.If you’re cooking the rice from scratch, put the stock and wine (or substitute 100ml extra stock, if you prefer) in a medium pan and bring to a boil – I like chicken stock, because I find it the most neutrally savoury, but use whatever suits the fillings you’re using
Navel gazing: oranges, mandarins and persimmons top Australia’s best-value fruit and veg for May
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Australian supermarket sauerkraut taste test: one is ‘like eating the smell of McDonald’s pickle’
It’s ‘Gut Coachella’ for Nicholas Jordan and friends, who blind taste a line-up of 20 shredded and fermented cabbage productsIf you value our independent journalism, we hope you’ll consider supporting us todayGet our weekend culture and lifestyle emailI cannot tell you how many times I’ve been introduced to a fatty, salty hunk of meat and thought, “my god, I’m going to need a pickle”. I feel the same eating cheese toasties or deli sandwiches with rich mayo-based sauces. Where is the pickle, hot sauce, citrus or ferment? Even the most savoury, juicy slab of umami is a bit much without acidity to balance it.What is the point of sauerkraut without acidity? It’s just wet, salty cabbage, and what is that for, other than deflating my spirits and inflating my gastrointestinal system? Sauerkraut should be sour; it’s the hallmark of the very thing that created it – fermentation.Why am I saying all this? After eight friends and I tasted 21 supermarket sauerkrauts, I was shocked to find some lacked not just acidity but any vigour at all
Spring soup and bean and cheese quesadillas: Thomasina Miers’ Mexican-inspired seasonal recipes
I have always loved the evident (though not proven) link between how foodie a country is and its love of soups. In Mexico, where nose-to-tail eating is a given, broths maintain a steadying presence in any self-respecting cantina, and soups are commonplace on most menus. We don’t eat a crazy amount of meat at home, but having homemade stock in the freezer is an ingenious fast track to flavour and goodness. Here, whether your stock is chicken or vegetable, homemade or shop-bought, the joy is in the gentle spicing, a scattering of herbs, zingy tomatillos and some lovely spring leaves.There are so many different herbs in Mexico that are impossible to find here, so I’ve used bundles of more common soft herbs to try to capture the lovely breadth of flavour in this soup
Willy’s, Margate, Kent: ‘It chortles in the face of small plates’ – restaurant review | Grace Dent on restaurants
This cute and jovial eatery is reason enough to make a break for the coastAs summer looms, and with it the urge to stampede towards the edges of Britain in search of paddling opportunities, I proffer another coastal dining idea: Willy’s in Margate – and, yes, that name does have about it something of the naughty seaside postcard. Tucked away in the back of Margate House hotel on Dalby Square, a few minutes’ walk from the seafront, Willy’s is a blur of frilly red-and-pink seaside adorableness. It’s cool, cute and jovial, with pork scratchings and apple chutney on the menu, as well as black pudding scotch eggs, sticky toffee pudding and Sunday lunches of beef rump and baked cauliflower cheese. This menu is short, intentional and hearty, rather than airy-fairy, and it chortles in the face of small plates.But, for the foodie/sippy crowd, the signifiers are all here: there’s a paper plane and a penicillin on the cocktail menu, throwbacks to New York’s iconic Milk and Honey bar
Why sweet, chewy dates go perfectly with chocolate – and the best ones to try
I first cemented the allure of the “chew” aged 14, working illegally as a chambermaid (I lied about my age) and finding a guest’s Gummy Bears laid open – a breach I heavily exploited. Recently this chew need has been sated by dates and their use in chocolate as a healthy caramel. Dates do have nutritional benefits over mere sugar: fibre, minerals, antioxidants and make a great pre-workout boost.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link
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