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Kuo Wan-Yuan WY Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign 382K, Agricultural Engineering and Sciences Building, 1304 W. Pennsylvania Ave, Urbana, IL, 61801, - - 2014
The microstructure of food can be engineered to enhance sodium release during mastication, which may be used as a strategy to reduce sodium content in foods. This study aimed to relate sodium release to microstructural properties of solid lipoproteic colloid (SLC) foods. The SLC gels with 1.5% (w/w) NaCl were ...
Sebastian Rhonda S - - 2014
Efforts to sharpen the focus of sodium reduction strategies include identification of major food group contributors of sodium intake. Although sandwiches are a staple of the American diet, previous examinations of their contribution to sodium intake captured only a small subset of sandwiches. One day of dietary intake data from ...
Cucu Tatiana T a NutriFOODchem Unit (member of Food2Know), Department of Food Safety and Food Quality , Ghent University , Gent , - - 2014
Sodium and calcium salts of stearoyl-lactylates (SLs) are food emulsifiers especially used in bread and bakery products to improve the texture. They should be used at the lowest level at which the desired technological effect is achieved in a specific food category and at amounts not exceeding the maximal ones ...
Emrich Teri E TE Department of Nutritional Sciences, University of Toronto, FitzGerald Building, 150 College Street, Toronto, ON, M5S 3E2, Canada. Electronic address: - - 2014
Front-of-pack (FOP) nutrition rating systems and symbols are a form of nutrition marketing used on food labels worldwide. In the absence of standardized criteria for their use, it is unclear if FOP symbols are being used to promote products more nutritious than products without symbols. To compare the amount of ...
Tournier Carole C CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France. - - 2014
Health authorities recommend higher fibre and lower salt content in bread products. However, these basic ingredients of bread composition are multifunctional, and important changes in their content influence the texture, flavour and acceptability of the product. This study was designed to investigate the link between oral processing, bolus formation and ...
Lima-Rogel Victoria V Neonatology Unit, Hospital Central Dr Ignacio Morones Prieto and Faculty of Medicine, University of San Luis Potosí, - - 2014
Background: Aluminum contamination from intravenous solutions still represents an unsolved clinical and biochemical problem. Increased aluminum intake constitutes a risk factor for the development to metabolic bone disease, anemia, cholestasis, and neurocognitive alterations. Low-birth-weight preterm infants (LBWPIs) are one of the most exposed populations for aluminum toxicity. Methods: To determine ...
Shin Eun-Kyung EK Department of Food Science and Nutrition, Kyungpook National University, 80, Daehak-ro, Buk-gu, Daegu 702-701, - - 2014
Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometer to measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to compare sodium content through chemical analysis and salinity measurement in foods served by industry ...
Wang Chao C Univ. of Illinois, 905 S. Goodwin Ave, Urbana, IL, 61801, - - 2014
Although herbs have been reported as one of the most common saltiness enhancers, few studies have focused on the effect of herbs on reducing added sodium as well as the impact of herbs on consumers' overall liking of foods. Therefore, the objectives of this study were to determine the effect ...
Kamleh Rabih R Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, - - 2014
Studies have shown a direct relationship between increased dietary sodium intake and chronic diseases such as hypertension, cardiovascular disease and osteoporosis. Potassium chloride is the most widely used salt substitute for sodium chloride in different processed foods. Akkawi cheese, commonly consumed as fresh cheese, has a semi-hard curd, chalky color, ...
Okuda Nagako N aDepartment of Health and Nutrition, University of Human Arts and Sciences, Saitama, Japan bDepartment of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, Illinois, USA cDepartment of Epidemiology and Biostatistics, School of Public Health, Imperial College of London, London, UK dDepartment of Public Health, Shiga University of Medical Science eCenter for Epidemiologic Research in Asia, Shiga University of Medical Science, Otsu fResearch Institute of Strategy for Prevention, Tokyo gDivision of Medical and Behavioral Subjects, Sapporo Medical University School of Health Science, Sapporo hDepartment of Public Health, Kanazawa Medical University, Kanazawa iDepartment of Hygiene and Preventive Medicine, Iwate Medical University, Morioka jDepartment of Food Science and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, Japan kState Key Laboratory of Cardiovascular Disease, Fuwai Hospital, National Center for Cardiovascular Diseases, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, People's Republic of China lMRC-PHE Centre for Environment and Health, Imperial College London, London, - - 2014
Habitual high-salt intake raises blood pressure and risk of cardiovascular diseases. To prevent/control these risks, reduced salt diet (RSD) is recommended in many countries and some people report practicing it; however, little is known about actual achievement. This population-based study assessed level of 24-h dietary sodium intake of participants reporting ...
Attalla Kyrollis K Glickman Urologic and Kidney Institute, Cleveland Clinic, Cleveland, - - 2014
To account for variations in dietary oxalate content in resources available to hyperoxaluric patients. Our objective is to examine the heterogeneity of the oxalate content reported across various Web-based sources and smartphone applications. A search of "oxalate content of food" was performed using the Google search engine. Smartphone applications were ...
Sayon-Orea Carmen C Department of Preventive Medicine and Public Health,University of - - 2014
Reported associations between the consumption of fried foods and the incidence of obesity or weight gain make it likely that fried food consumption might also be associated with the development of hypertension. However, evidence from long-term prospective studies is scarce. Therefore, the aim of the present study was to longitudinally ...
Nicklas Theresa A TA 1USDA/ARS Children's Nutrition Research Center at Baylor College of Medicine,Department of Pediatrics,1100 Bates Avenue,Houston,TX - - 2014
The term 'nutrient density' for foods/beverages has been used loosely to promote the Dietary Guidelines for Americans. The 2010 Dietary Guidelines for Americans defined 'all vegetables, fruits, whole grains, fat-free or low-fat milk and milk products, seafood, lean meats and poultry, eggs, beans and peas (legumes), and nuts and seeds ...
McCartney D M A DM School of Biological Sciences, Dublin Institute of Technology, Kevin Street, Dublin 8, Ireland, - - 2014
Recent national surveys which measured respondents' blood pressure (BP) levels have shown a high prevalence of hypertension amongst the Irish population, with approximately two-thirds of men and over half of women aged 45 years and over affected. Higher prevalence rates are observed with advancing age. Established diet- and lifestyle-related risk factors ...
Ohtsuki Takashi T National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan. Electronic address: - - 2015
Acesulfame potassium (AceK), a high-intensity and non-caloric artificial sweetener, is used in various processed foods as a food additive. In this study, we established and validated a method for determining the AceK content in various processed foods by solvent extraction and quantitative (1)H NMR, using a certified reference material as ...
Louie Philip K PK Department of Orthopaedic Surgery, Midwest Orthopaedics at Rush, Rush University Medical Center, 1611 W Harrison St, Suite #300, Chicago, IL, 60612, - - 2014
Bone morphogenetic protein (BMP) utilization as an adjunct for spinal arthrodesis has gained considerable momentum among spine surgeons. Despite carrying Food and Drug Administration approval for only single level anterior lumbar interbody fusion from L4-S1, the majority of BMP administration is in "off label" settings. Over the last decade, BMP ...
Drivelos Spiros A SA Chemistry Laboratory, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, - - 2014
"Fava Santorinis", is a protected designation of origin (PDO) yellow split pea species growing only in the island of Santorini in Greece. Due to its nutritional quality and taste, it has gained a high monetary value. Thus, it is prone to adulteration with other yellow split peas. In order to ...
de Lorgeril Michel M Laboratoire Cœur et Nutrition, Faculté de Médecine , TIMC-IMAG CNRS 5525, Université Joseph Fourier, Grenoble , - - 2014
Abstract Celiac disease is a food-induced enteropathy resulting from exposure to gluten in genetically predisposed individuals. The non-celiac gluten sensitivity (NCGS) is a less known syndrome whose prevalence is under-estimated. The last decades have seen changes in the clinical presentation of both diseases. One possible explanation is that changes in ...
Hilliou Loic L Institute for Polymers and Composites/I3N, University of Minho, Guimarães, Portugal. Electronic address: - - 2014
Hybrid carrageenan is a special class of carrageenan with niche application in food industry. This polysaccharide is extracted from specific species of seaweeds belonging to the Gigartinales order. This chapter focuses on hybrid carrageenan showing the ability to form gels in water, which is known in the food industry as ...
Samuel Lalitha L . - - 2014
Information from the nutrition facts labels of toddler foods marketed in low- and high-income New York City zip codes were analyzed for sodium content, the proportion of sugar-derived calories, and presence of sugar and/or high-fructose corn syrup as an added sweetener in the list of ingredients. Among the 272 toddler ...
Fitzpatrick Laura L Libin Cardiovascular Institute, University of Calgary, 3280 Hospital Drive NW, Calgary, AB T2N 4Z6, Canada. - - 2014
The accuracy of the Nutrition Facts table (NFt) has a significant impact on Canadian efforts to reduce dietary sodium and monitor sodium content in foods. This study assessed the accuracy of sodium (and calories, trans fat, saturated fat, sugar) reported on the NFt for selected foods and beverages in Canada. ...
Ji Chen C Division of Mental Health & Wellbeing, WHO Collaborating Centre for Nutrition, Warwick Medical School, University of Warwick, Coventry, - - 2014
The impact of the national salt reduction programme in the UK on social inequalities is unknown. We examined spatial and socioeconomic variations in salt intake in the 2008-2011 British National Diet and Nutrition Survey (NDNS) and compared them with those before the programme in 2000-2001. Cross-sectional survey in Great Britain. ...
Irving Shalon M SM Research, Surveillance and Evaluation Branch, Division of Community Health, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, MS F-73, Atlanta, GA 30341. E-mail: - - 2014
Food insecurity is positively linked to risk of hypertension; however, it is not known whether this relationship persists after adjustment for socioeconomic position (SEP). We examined the association between food insecurity and self-reported hypertension among adults aged 35 or older (N = 58,677) in 12 states that asked the food ...
Korošec Ziva Z Nutrition Institute, Tržaška cesta 40, Ljubljana 1000, Slovenia. - - 2014
Processed foods are recognized as a major contributor to high dietary sodium intake, associated with increased risk of cardiovascular disease. Different public health actions are being introduced to reduce sodium content in processed foods and sodium intake in general. A gradual reduction of sodium content in processed foods was proposed ...
Trevena Helen H The George Institute for Global Health, The University of Sydney, P.O. Box M201 Missenden Road, Camperdown, Sydney, NSW 2050, Australia. - - 2014
The Australian Food and Health Dialogue set sodium reduction targets for three food categories (breads, ready-to-eat breakfast cereals and processed meats) to be achieved by December, 2013. Sodium levels for 1849 relevant packaged foods on the shelves of Australian supermarkets between 2010 and 2013 were examined. Changes in mean sodium ...
Levings Jessica L JL Division for Heart Disease and Stroke Prevention, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Mailstop F72, Atlanta, GA 30341, USA. - - 2014
The vast majority of Americans consume too much sodium, primarily from packaged and restaurant foods. The evidence linking sodium intake with direct health outcomes indicates a positive relationship between higher levels of sodium intake and cardiovascular disease risk, consistent with the relationship between sodium intake and blood pressure. Despite communication ...
Mckie Janay J Pediatric Orthopaedic Fellow, Texas Scottish Rite Hospital for Children, Dallas, - - 2014
Study Design Retrospective cross-sectional study of spinal procedures from 2002 to 2010 using the Nationwide Inpatient Sample database. Objective To determine the patterns of bone morphogenetic protein (BMP) usage in fusion surgery before and after the U.S. Food and Drug Administration (FDA) 2008 advisory for the anterior cervical spine to understand how ...
Mendler-Drienyovszki Nóra - - 2013
Cultivated buckwheat, such as common (Fagopyrum esculentum Moench.) and tartary (Fagopyrum tataricum (L.) Gaertn.) buckwheat, is one of the most versatile crops for forage and food and has several benefits for human health. Interspecific hybridization between Fagopyrum species is of great importance to improvement of buckwheat. Hybridization would allow the ...
Lee Jae-Ick - - 2013
Biogenic amines (BAs) are a group of low-molecular-mass organic bases derived from free amino acids. Due to the undesirable effects of BAs on human health, amine oxidase-based detection methods for BAs in foods have been developed. Here, we developed a bifunctional enzyme fusion (MAPO) using a Cu2+-containing monoamine oxidase (AMAO2) ...
Macleod Christopher Kit J A - - 2013
We report on the evaluation of a novel grass hybrid that provides efficient forage production and could help mitigate flooding. Perennial ryegrass (Lolium perenne) is the grass species of choice for most farmers, but lacks resilience against extremes of climate. We hybridised L. perenne onto a closely related and more ...
Pappas Michael J - - 2013
Methodology for evaluation of total ankle replacements is described. Fusion and its problems are discussed as are those of total ankle joint replacement. Fusion is an imperfect solution because it reduces ankle functionality and has significant complications. Early fixed-bearing total ankles were long-term failures and abandoned. Currently available fixed-bearing ankles ...
Vallin Niclas - - 2013
Ecological speciation predicts that hybrids should experience relatively low fitness in the local environments of their parental species. In this study, we performed a translocation experiment of nestling hybrids between collared and pied flycatchers into the nests of conspecific pairs of their parental species. Our aim was to compare the ...
Gakkhar S - - 2012
A four-dimensional food-web system consisting of a bottom prey, two middle predators and a generalist predator has been developed with modified functional response. The system is well posed and dissipative. Some results on uniform persistence have been developed. The dynamics of the system is found to be chaotic for certain ...
Zand Nazanin N School of Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK. Electronic address: - - 2011
There is a paucity of data in respect of the nutritional quality of complementary foods for infants and young children aged between 6 and 12months. The primary objective of this study was to examine nutritive values of such complementary infant food on the UK market in order to ascertain their ...
Doporto María C MC CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas Universidad Nacional de La Plata (UNLP) - CONICET La Plata, 47 y 116 S/N°, La Plata B1900AJJ, Buenos Aires, - - 2011
Ahipa roots' chemical composition and physiological parameters were characterised; ahipa flour preparation procedures were selected and the chemical composition and functional properties of these products were studied. Ahipa roots and flour can be considered alternative food sources of gluten-free starch, with a considerable contribution of protein, fibre and minerals, such ...
Bond Molly E - - 2010
The recent review of taxation in Australia - the Henry tax review - has recommended that the federal government increase the taxes already levied on tobacco and alcohol. Tobacco and alcohol taxes are put forward as the best way of reducing the social harms caused by the use and misuse ...
Torbey Estelle - - 2011
Ginseng is a frequently used food additive and considered to be relatively safe. Long QT syndrome can be hereditary or acquired. It presents as syncope, sudden cardiac death, or seizures. We report the novel case of a female patient without cardiovascular risk factors who developed prolonged QT with subsequent torsades ...
Yeomans Martin R MR University of Sussex, Brighton, UK. - - 2010
The present study examined further the short-term effects of alcohol on food intake and appetite in women volunteers, testing the extent to which the apparent appetizing effects of alcohol depend on (a) expectations that alcohol had been consumed and (b) disinhibition of dietary restraint. Twenty restrained and 20 unrestrained women ...
Musshoff Frank - - 2010
Urine testing for ethyl glucuronide (EtG) is used to spot recent alcohol intake and is utilized to document alcohol abstinence. However, other possible sources of ethanol existed when special beverages or foods were ingested. EtG concentration curves in urine were measured after the consumption of non-alcoholic beers, fruit juices, sauerkraut, ...
Mayer O O - - 2010
It has been reported that alcohol stimulates appetite. We aimed to establish the association between leptin, as a major food intake regulating factor, and alcohol intake in patients with chronic manifest coronary artery or cerebrovascular disease. A cross-sectional study of 820 subjects after acute coronary syndrome, coronary revascularization or after ...
Gulick Danielle D Neuroscience Center, Dartmouth Medical School, Lebanon, NH 03756, - - 2010
The Syrian golden hamster drinks alcohol readily, but only achieves moderate blood alcohol levels, and does not go through withdrawal from alcohol. Because the hamster is a model of caloric homeostasis, both caloric content and reward value may contribute to the hamster's alcohol consumption. The current study examines alcohol consumption ...
Devineni Anita V - - 2010
Alcohol abuse is a pervasive problem known to be influenced by genetic factors, yet our understanding of the mechanisms underlying alcohol addiction is far from complete. Drosophila melanogaster has been established as a model for studying the molecular mechanisms that mediate the acute and chronic effects of alcohol. However, the ...
Marchini Leonardo - - 2010
Abstract Alcohol intake and estrogen deficiency can both affect bone physiology and have shown to have an adverse effect on dental implant therapy. However, the combination of both factors on osseointegration is unknown. The aim of this study was to evaluate osseointegration in rats fed with alcohol and presenting induced ...
Harper Todd A - - 2010
The recent interest in health promotion and disease prevention has drawn attention to the role of the alcohol and junk-food industries. Companies supplying, producing, advertising or selling alcohol or junk food (ie, foods with a high content of fat, sugar or salt) do so to generate profits. Even companies marketing ...
Heckman Melanie A - - 2010
Caffeine ranks as one of the top most commonly consumed dietary ingredients throughout the world. It is naturally found in coffee beans, cacao beans, kola nuts, guarana berries, and tea leaves including yerba mate. The total daily intake, as well as the major source of caffeine varies globally; however, coffee ...
Naska Androniki - - 2010
To evaluate time trends in the availability of soft drinks, to identify food choices associated with their consumption and to assess the relationship between socio-economic status and daily soft drink availability in a wide range of European countries. Data on food and beverage availability collected through the national household budget ...
Sherriff Jill - - 2010
OBJECTIVE: To analyse sports sponsorship by food and alcohol companies by quantifying the proportion of time that the main sponsor's logo was seen during each of three cricket telecasts, the extent of paid advertising during the telecast and the contribution by the main sponsor to this, and to describe the ...
Sreenath Kundimi - - 2010
Sugar alcohols are widely used as food additives and drug excipients. d-Xylitol (INS 967), an important five-carbon sugar alcohol, is a natural constituent of many fruits and vegetables. The critical reagent for an immunoassay of haptens is the requirement of hapten-specific antibodies. Here, affinity-purified xylitol-specific antibodies generated earlier [Sreenath, K.; ...
Yeomans Martin R - - 2010
The increased recognition that the worldwide increase in incidence of obesity is due to a positive energy balance has lead to a focus on lifestyle choices that may contribute to excess energy intake, including the widespread belief that alcohol intake is a significant risk factor for development of obesity. This ...
Frisardi Vincenza - - 2010
In recent years, interest in the potential role of metals in the pathogenesis of Alzheimer's disease (AD) has grown considerably. In particular, aluminum (Al) neurotoxicity was suggested after its discovery in the senile plaques and neurofibrillary tangles that represent the principal neuropathological hallmarks of AD. Al is omnipresent in everyday ...
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