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Various Foods (various + food)

Distribution by Scientific Domains
Medical Sciences33%

Selected Abstracts

Consumption of foods and foodstuffs processed with hazardous chemicals: a case study of Bangladesh

INTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 6 2008
Md. Motaher Hossain
Abstract Determining the best way to persuade consumers to consume more healthy foods is challenging. In Bangladesh, however, daily newspapers consistently show that various hazardous chemicals (e.g. calcium carbide, sodium cyclamate, cyanide and formalin, etc.) are mixed with or added to foods and foodstuffs. These chemicals are very dangerous to humans. This present study examines the reasons behind the use of hazardous chemicals in foods as well as the extent to which food producers/sellers use such chemicals. In addition, this study assesses consumer perceptions of and attitudes towards these contaminated food items and explores how adulterated foods and foodstuffs affect consumer health. The empirical data were collected from 110 consumers, 25 sellers or producers, seven doctors and seven pharmacists in Dhaka, the capital of Bangladesh. This study shows that nearly every consumer (93.7%) is aware that various foods and foodstuffs contain hazardous chemicals, and that 95.5% of consumers are aware that these adulterated foods and foodstuffs are harmful to their health. This paper explores the myriad reasons why consumers nevertheless feel compelled to consume such chemically treated foods. [source]

There are no reliable symptoms for erosive oesophagitis and Barrett's oesophagus: endoscopic diagnosis is still essential

ALIMENTARY PHARMACOLOGY & THERAPEUTICS, Issue 4 2002
B. Avidan
Aims: To evaluate the sensitivity and specificity of different symptoms in erosive reflux oesophagitis and Barrett's oesophagus. Methods: The presence of reflux symptoms was compared between a case population of 306 patients with endoscopically determined erosive reflux oesophagitis, 235 patients with biopsy-proven Barrett's oesophagus and a control population of 198 subjects without reflux disease. Results: Heartburn at any time and heartburn at night represented the only two symptoms to be simultaneously sensitive and specific. Symptoms that were induced by various foods, such as fat, tomato, chocolate, citrus or spices, tended to cluster in the same sub-group of patients. Similarly, heartburn induced by exercise, lying down or bending over tended to occur in the same sub-groups. The frequency of symptoms was influenced more by the presence of mucosal erosions than by the presence of Barrett's oesophagus. Reflux symptoms occurred more frequently in the presence rather than the absence of Barrett's oesophagus, and in long segment rather than short segment of Barrett's mucosa. Conclusions: Endoscopic inspection of the oesophageal mucosa remains the only certain method by which to reliably diagnose erosive reflux oesophagitis and Barrett's oesophagus. [source]

Dietary aspects of pregnant women in rural areas of Northern India

MATERNAL & CHILD NUTRITION, Issue 2 2008
Virender P. Gautam
Abstract The aim of this article is to document the current dietary profile of pregnant women in rural areas of Delhi. In order to explore the diet the combination of quantitative (24-h recall method) and qualitative methods (food frequency method) were used. The mean intake of macronutrients and micronutrients, namely, iron, folic acid and Vitamin C which play an important role in the pathophysiology of nutritional anaemia during pregnancy was calculated from the foodstuffs, using Nutritive Value of Indian Foods. The preferences and avoidance of various foods by the pregnant women were also elicited. The data were analysed using Epi Info 3.4. The intake of calories, protein, iron, folic acid and Vitamin C was found to be less than the recommended dietary allowance in 100%, 91.2%, 98.2%, 99.1% and 65.8% of pregnant women respectively. Folic acid intakes were significantly lower in younger, primiparous and poorly educated women from low-income families. Vitamin C intake was lower among non-Hindus only. The overall data suggested the presence of food gap rather than isolated deficiency of any particular nutrient. [source]

Cover Picture , Mol.

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue S2 2008
Nutr.
Diagnosis of food allergy depends on the quality of allergen preparations. Unfortunately, in many cases the quality of food allergen material used is poorly defined or not fully comparable so that misleading or divergent results are possible. This issue is dedicated to state of the art purification and characterization methods of food allergens. A food allergen library was established, comprising known and newly identified allergens from various foods, in order to collect purified allergen material with defined and comparable quality. [source]

Cover Picture , Mol.

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 3 2008
Nutr.
Both harmful and beneficial compounds are formed during the heat treatment of various foods. This Special Issue focuses on the formation of Maillard reaction products, such as acrylamide and heterocyclic aromatic amines, and their biological effects. These compounds are hypothesized to be associated with progression of various diseases, such as colon cancer, diabetes mellitus or chronic inflammation. On the other hand, beneficial compounds generated at the same time have antioxidant, antibacterial and anti-mutagenic activity. [source]

Ranking the risk of pesticide dietary intake

PEST MANAGEMENT SCIENCE (FORMERLY: PESTICIDE SCIENCE), Issue 9 2004
Felicia Low
Abstract Pesticide residues in various foods were assessed for the relative risk to the consumer. The analysis took into account criteria such as a pesticide's toxicity, usage, frequency of occurrence in foods, frequency of Maximum Residue Level (MRL) exceedances, and the overall risks of specific pesticide/food combinations. Examination of the top ten ranked pesticides for each criterion showed that there are no trends of commonality. Thus, no single pesticide is of particular concern from a consumer's point of view. This suggests that the consumer's risk perception is likely to be higher than justified. Copyright © 2004 Society of Chemical Industry [source]