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Cucu Tatiana - - 2012
Hazelnuts are widely used nowadays, and can pose a serious threat to allergic consumers due to cross-contamination that may occur during processing. This might lead to the presence of hidden hazelnut in foods. Therefore, reliable tests are needed to detect hazelnut, especially in processed foods. A hazelnut-specific indirect competitive ELISA ...
Muraro Antonella - - 2012
To evaluate the hypoallergenicity of an extensively hydrolysed (EH) casein formula supplemented with Lactobacillus rhamnosus GG (LGG). A prospective, randomised, double-blind, placebo-controlled crossover trial. Two study sites in Italy and The Netherlands. Children with documented cow's milk allergy were eligible for inclusion in this trial. After a 7-day period of ...
Kavaliƫnas Andrius - - 2012
The aim of the research was to assess the prevalence and pattern of self-reported adverse reactions to food and food allergies among primary schoolchildren in Vilnius. MATERIAL AND METHODS. Vilnius University was a partner in the EuroPrevall project. A total of 4333 schoolchildren from 13 primary schools participated in the ...
Keck Laura E LE Department of Dermatology, Oregon Health and Science University, Portland, OR 97239- 4501, - - 2012
We sought to assess the value and reliability of serologic testing for predicting clinical food allergy in a population-based cohort of infants with atopic dermatitis (AD). Infants 3-18 months of age, recruited from the general population, were followed quarterly for 3 years and carefully evaluated for evidence of immediate reactions ...
Cianferoni Antonella A Department of Pediatrics, Division of Allergy and Immunology, Children's Hospital of Philadelphia, Philadelphia, PA, USA. - - 2012
Skin-prick tests (SPT), food-specific immunoglobulin E level (sIgE) and clinical history have limited value individually in predicting the severity of outcome of the oral food challenge (OFC). To develop a score that accounts for SPT, sIgE and clinical history to predict the risk of severe reaction to the OFC. A ...
Meule Adrian - - 2011
Cognitive bias to food-cues and cardiac autonomic dysregulation have both been related to disordered eating behavior in previous research. The present study investigated two possible measures of self-regulatory ability in restrained eaters: resistance to distractor interference and vagal-cardiac control. Young women (N=47) performed a flanker task involving high caloric food-cues ...
Fukunaga Atsushi - - 2011
Food-dependent exercise-induced anaphylaxis (FDEIA) is a severe systemic syndrome induced by physical exercise after ingesting causative food. Aspirin is a well-known trigger for anaphylaxis in patients with FDEIA. Possible mechanisms by which symptoms are aggravated by aspirin include enhanced antigen absorption and mast cell activation. The aim of this study ...
Chung Bo Young - - 2011
Atopic dermatitis (AD) has numerous trigger factors. The question of whether foods can aggravate AD remains open to debate. Although a number of published papers have detailed the relationship between food allergies and AD, little research has examined the question of how food intolerance affects AD. For the purposes of ...
Demoncheaux J-P - - 2011
SUMMARYOn 26 November 2010, an outbreak of scombroid fish poisoning occurred in the French Armed Forces in Dakar, Senegal. This chemical intoxication, due to high histamine concentration in fish, is often mistaken for an allergic reaction. A case-control study was undertaken including the 71 cases and 78 randomly selected controls ...
Prester Ljerka - - 2011
Fish, cephalopods and shellfish provide a healthy source of high-quality proteins, essential vitamins, minerals and polyunsaturated fatty acids. The beneficial effects of fish consumption on human health such as protection against coronary heart disease and certain cancer may be offset by fish decomposition and the formation of chemical contaminants such ...
Deutz Nicolaas E P NE Center for Translational Research in Aging & Longevity, Donald W. Reynolds Institute on Aging, University of Arkansas for Medical Sciences, 4301 W. Markham St. Slot 806, Little Rock, AR 72205, - - 2011
Maintenance of muscle mass is crucial to improving outcome and quality of life in cancer patients. Stimulating muscle protein synthesis is the metabolic basis for maintaining muscle mass, but in cancer patients normal dietary intake has minimal effects on muscle protein synthesis. Adding leucine to high protein supplements stimulates muscle ...
Murakami Kazuma - - 2011
Oxidative stress is related to the pathogenesis of Alzheimer's disease (AD) characterized by progressive memory impairment. Soluble amyloid-β (Aβ) oligomers cause cognitive loss and synaptic dysfunction rather than senile plaques in AD. The decline of the antioxidant status is associated with dementia in AD patients, especially low levels of vitamin ...
Wolfe Jaime Liou - - 2011
The rates of eosinophilic gastrointestinal disorders appear to be increasing. The most common of these is eosinophilic esophagitis (EoE) which is a clinicopathologic condition consisting of characteristic symptoms and endoscopic features accompanied by a pan-esophageal, acid resistant epithelial eosinophilia of greater than equal to 15 per high power field. Typical ...
Liu Zhi-Qiang - - 2011
There has been a significant increase in the prevalence of allergic diseases especially over the past 2 to 3 decades. However, the etiology and pathogenesis of food allergy are not fully understood. In recent years, with the huge increase in atopic disease, there has also been an increase in dietary ...
Mäkiniemi Jaana-Piia - - 2011
The consumption of ethical food is an area of major growth. The aim of the current study was to identify ethical concerns regarding food. University students (n=403) from Finland, Denmark and Italy completed a word association task, in which the given stimulus words were "ethical food" and "unethical food". The ...
Sato Sakura - - 2011
The diagnosis of food allergy (FA) is made by oral food challenge tests (OFCs) that occasionally produce serious symptoms in patients; therefore, whether to perform OFCs should be carefully considered. The utility of the histamine release test (HRT) in the diagnosis of childhood FA has not been fully examined. Sixty-four ...
Kamii Eri - - 2011
We have investigated the control of halophilic histamine-producing bacteria, Photobacterium phosphoerum and Photobacterium damselae by using vapor of essential oils and other agents. Three of fourteen essential oils showed high antibacterial activity against histamine-producing bacteria. Among food additives and detergents, ten of twenty-one food additives and seven of nine detergents ...
Woo Chee K - - 2011
The popularity of shellfish has been increasing worldwide, with a consequent increase in adverse reactions that can be allergic or toxic. The approximate prevalence of shellfish allergy is estimated at 0.5-2.5% of the general population, depending on degree of consumption by age and geographic regions. The manifestations of shellfish allergy ...
Kamii Eri - - 2011
The aim of this study is to examine whether various essential oils, food additives, peracetic acid and detergents inhibit bacterial histidine decarboxylase. Crude extract of Morganella morganii NBRC3848 was prepared and incubated with various agents. Histidine decarboxylase activity was significantly inhibited (p<0.05) by 26 of 45 compounds tested. Among the ...
Kamii Eri - - 2011
We investigated the antibacterial activity of food additives and detergents against histamine-producing bacteria on food contact material surfaces. Based on minimum inhibitory concentration (MIC) testing with Morganella morganii NBRC3848, Raoultella planticola NBRC3317 and Enterobacter aerogenes NCTC10006, we screened nine food additives and four detergents with relatively high inhibitory potency. We ...
García B E - - 2011
The immunological phenomenon of cross-reactivity has consequences for the diagnosis and treatment of certain food allergies. Once allergy to a particular food has been confirmed, positive test results are often obtained against other foods and, although less frequently, true clinical cross-reactivity is determined. This article reviews the relevant clinical aspects ...
Turner Paul J - - 2012
'Food intolerance' is often confused with a range of adverse symptoms which may be coincidental to ingestion of food. 'Food intolerance' is defined as a reaction in which symptoms must be objectively reproducible and not known to involve an immunological mechanism. A more precise term is non-allergic food hypersensitivity, which ...
Feeney E - - 2011
Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's 'nutritional gatekeeper'. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty ...
Miyano Motohiro - - 2010
A new device for evaluating the continuity of taste was developed with the use of surface plasmon resonance (SPR). The model of lingual cells was constructed with liposomes immobilized onto an L1 sensor chip for SPR. Using this device, we classified food components into three categories according to the sensorgram ...
Stafford Lorenzo D - - 2011
Understanding how hunger state relates to olfactory sensitivity has become more urgent due to their possible role in obesity. In 2 studies (within-subjects: n = 24, between-subjects: n = 40), participants were provided with lunch before (satiated state) or after (nonsatiated state) testing and completed a standardized olfactory threshold test ...
dos Santos Oliveira Lisiane - - 2011
The objective of this work was to study the effect of early weaning on alimentary preference for the macronutrients protein, carbohydrate and fat in adult rats. Male Wistar rat pups were weaned by separation from the mother at 15 (D15) or 30 (D30) days old. Body weight and food intake ...
Booth David A - - 2010
In this study, we separated for the first time the learned liking for a particular level of sweetness in a familiar drink from the infantile delight in sweetness as such ("the sweeter, the better"). It is widely assumed that sensing a liked food or drink evokes a pleasurable experience, but ...
Crisinel Anne-Sylvie - - 2010
In parallel to studies of various cases of synesthesia, many cross-modal correspondences have also been documented in nonsynesthetes. Among these correspondences, implicit associations between taste and pitch have been reported recently (Crisinel & Spence, 2009, 2010). Here, we replicate and extend these findings through explicit matching of sounds of varying ...
Spetter M S - - 2010
The intensity of the taste of a food is affected mostly by the amount of sugars (mono- and disaccharides) or salt it contains. To season savory-tasting foods mainly table salt (NaCl) is used and to sweeten foods, sugars like sucrose are used. Foods with highly intense tastes are consumed in ...
Griffioen-Roose Sanne S Wageningen University, The Netherlands. - - 2010
The main objectives of our study were (1) to compare several direct and indirect measures of liking and wanting for food and thereby (2) investigating the transfer effect of sensory specific satiety (SSS) for sweet and savory taste to other foods. We used a cross-over design whereby 61 healthy, unrestrained ...
di Pellegrino Giuseppe - - 2011
Fundamental to adaptive behaviour is the ability to select environmental objects that best satisfy current needs and preferences. Here we investigated whether temporary changes in food preference influence visual selective attention. To this end, we exploited the fact that when a food is eaten to satiety its motivational value and ...
Ogueta Maite - - 2010
Preference determines behavioral choices such as choosing among food sources and mates. One preference-affecting chemical is ethanol, which guides insects to fermenting fruits or leaves. Here, we show that adult Drosophila melanogaster prefer food containing up to 5% ethanol over food without ethanol and avoid food with high levels (23%) ...
Bolhuis Dieuwerke P - - 2010
Sensory properties of food play an important role in satiation. Studies on the effect of taste intensity on satiation show conflicting results. This may be due to the notion that in these studies taste intensity and palatability were confounded. The objective of this study was to investigate the effect of ...
Havermans Remco C - - 2010
Odor stimuli play an important role in the perception of food flavor. Olfactory dysfunction is thus likely to affect eating behavior. In the present study, we hypothesized that dysfunctional olfactory perception promotes sensory-specific satiety, a decrease in pleasure derived from a certain test food during and shortly after its consumption ...
Backett-Milburn Kathryn C - - 2010
This paper reports findings from a qualitative study of views and understandings of dietary practices in middle class families. Thirty five parents/main food providers of boys and girls aged 13/14 years, living in Eastern Scotland, were interviewed about their and their teenagers' everyday lives, food, health and family practices. One ...
Kranz Peter - - 2010
Olive leaf extract (OLE) contains high amounts of oleuropein and hydroxytyrosol. The antioxidant capacity of these polyphenols makes OLE a promising ingredient for functional food. OLE causes very strong bitterness perception and can therefore only be formulated in low concentrations. In this research, bitter detection and recognition thresholds of OLE-fortified ...
Laing David G - - 2010
A major problem for patients with cystic fibrosis (CF) is the maintenance of adequate nutrition to maintain normal growth. The hypotheses that poor nutrition could be due to smell and/or taste dysfunction has been pursued in several studies with contradictory results. None, however, investigated whether inadequate nutrition is due to ...
Suzuki Nami - - 2010
Bitter taste perception evolved as a key detection mechanism against the ingestion of bioactive substances, and is mediated by TAS2R gene family members in vertebrates. The most widely known and best studied bitter substance is phenylthiocarbamide (PTC), which is recognized by TAS2R38 and has a molecular structure similar to that ...
Dando Robin - - 2010
The sensitivity of the mammalian taste system displays a degree of plasticity based on short-term nutritional requirements. Deficiency in a particular substance may lead to a perceived increase in palatability of this substance, providing an additional drive to redress this nutritional imbalance through modification of intake. This alteration occurs not ...
Ogama Norimasa - - 2010
This study seeks to establish causal models of diet which maintain the appetite of head and neck cancer patients receiving radiation therapy. We collected data from 208 patients at two radiation doses, 30/50 Gy, using a questionnaire on appetite and analyzed the items using structural equation modeling. In the causal ...
Roberto Christina A - - 2010
The goal was to study how popular licensed cartoon characters appearing on food packaging affect young children's taste and snack preferences. Forty 4- to 6-year-old children tasted 3 pairs of identical foods (graham crackers, gummy fruit snacks, and carrots) presented in packages either with or without a popular cartoon character. ...
Jinap S - - 2010
The shrimp paste called belacan is a traditional umami taste condiment extensively used in Malaysia that is rich in glutamate and 5'-nucleotides. The aim of this study was to determine the concentration of glutamate and 5'-nucleotides of various types of foods prepared with belacan and to measure their sensory attributes. ...
Havermans Remco C - - 2010
Sensory-specific satiety (SSS) refers to the reduction in pleasantness of a food with its consumption relative to other unconsumed foods. In a typical SSS paradigm, the participants receive a range of food items to taste and evaluate and then one of the foods is consumed ad libitum until satiation. After ...
Jinap S - - 2010
This article reviews application of glutamate in food and its benefits and role as one of the common food ingredients used. Monosodium glutamate is one of the most abundant naturally occurring amino acids which frequently added as a flavor enhancer. It produced a unique taste that cannot be provided by ...
Klein D A DA Department of Psychiatry, Columbia University College of Physicians and Surgeons, New York, NY 10032, USA. - - 2010
Anorexia Nervosa (AN) is a disorder of self-starvation characterized by decreased meal size and food intake. While it is possible that reduced food intake in AN reflects an excess of inhibitory factors, e.g., cognitive inhibition related to fear of weight gain or abnormal postingestive negative feedback, it is also possible ...
Gunnarsdottir Ingibjorg - - 2010
Studies indicate that food and beverages typically marketed to children are products high in fat, sugar and salt. LazyTown is an entertainment brand with a focus on healthy lifestyle, aimed at making health education entertaining. The aim of the present study was to assess whether children perceive food to taste ...
Götz Thomas - - 2010
Aversiveness of sounds and its underlying physiological mechanisms in mammals are poorly understood. In this study we tested the influence of psychophysical parameters, motivation and learning processes on the aversiveness of anthropogenic underwater noise in phocid seals (Halichoerus grypus and Phoca vitulina). We compared behavioural responses of seals to playbacks ...
Lioe Hanifah Nuryani - - 2010
Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to ...
Costa Milton Melciades Barbosa - - 2010
Taste food recognition has an important role in the nutritional conditions and also allows protection of the organism integrity against foods potentially dangerous. To investigate the presence of the selective taste regions on the tongue and also the palate participation in the oral taste definition. A standard tongue divided in ...
Verschoor Ellen - - 2010
Serotonergic hypofunction is associated with a depressive mood state, an increased drive to eat and preference for sweet (SW) foods. High-trait anxiety individuals are characterised by a functional shortage of serotonin during stress, which in turn increases their susceptibility to experience a negative mood and an increased drive for SW ...
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