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Excessive Intake (excessive + intake)
Selected AbstractsDiabetes mellitus and alcoholDIABETES/METABOLISM: RESEARCH AND REVIEWS, Issue 4 2004Albert van de Wiel Abstract Alcohol influences glucose metabolism in several ways in diabetic patients as well as in non-diabetic patients. Since alcohol inhibits both gluconeogenesis and glycogenolysis, its acute intake without food may provoke hypoglycaemia, especially in cases of depleted glycogen stores and in combination with sulphonylurea. Consumed with a meal including carbohydrates, it is the preferred fuel, which may initially lead to somewhat higher blood glucose levels and hence an insulin response in type 2 diabetic patients. Depending on the nature of the carbohydrates in the meal, this may be followed by reactive hypoglycaemia. Moderate consumption of alcohol is associated with a reduced risk of atherosclerotic disorders. Diabetic patients benefit from this favourable effect as much as non-diabetic patients. Apart from effects on lipid metabolism, haemostatic balance and blood pressure, alcohol improves insulin sensitivity. This improvement of insulin sensitivity may also be responsible for the lower incidence of type 2 diabetes mellitus reported to be associated with light-to-moderate drinking. In case of moderate and sensible use, risks of disturbances in glycaemic control, weight and blood pressure are limited. Excessive intake of alcohol, however, may not only cause loss of metabolic control, but also annihilate the favourable effects on the cardiovascular system. Copyright © 2004 John Wiley & Sons, Ltd. [source] A case of fatal caffeine poisoningACTA ANAESTHESIOLOGICA SCANDINAVICA, Issue 4 2010T. RUDOLPH Caffeine is a natural alkaloid methylxanthine that is found in various plants such as coffee or tea. Symptoms of a severe overdose may present with hypokalemia, hyponatremia, ventricular arrhythmias, hypertension followed by hypotension, respiratory failure, seizures, rhabdomyolysis, ventricular fibrillation and finally circulatory collapse. A 21-year-old woman called for the ambulance herself soon after the ingestion of about 10,000 mg of caffeine. At the arrival of the ambulance, the patient went into cardiac arrest almost immediately. After a total resuscitation period of 34 min including seven counter-shocks and 2 mg epinephrine, the patient was stable enough to be transferred to the hospital. The patient soon went into VF again and received two more counter-shocks and 1 mg epinephrine and finally an intravenous bolus dose of 300 mg amiodarone. The initial arterial blood gas showed pH at 6.47, lactate at 33 mmol/l and potassium level at 2.3 mmol/l. Unfortunately, no blood samples for caffeine analysis were taken. Three days after hospital admission, the patient developed myoclonus, which did not respond to medical treatment. Excessive intake of caffeine may produce arrhythmias and pronounced hypokalemia and ensuing ventricular fibrillation. In case of counter-shock-resistant VF, it can be necessary to give an early loading dose of amiodarone. Furthermore, it may be beneficial to replace the potassium as early as possible. Epinephrine and buffer solutions used during resuscitation may further decrease blood potassium levels and should be administrated cautiously. Epinephrine can be replaced by other vasopressor drugs, such as vasopressin without effects on ,-receptors. [source] Development of learned flavor preferencesDEVELOPMENTAL PSYCHOBIOLOGY, Issue 5 2006Kevin P. Myers Abstract Rats, like humans, are born with only a few innate flavor preferences and aversions. Preferences retain great plasticity throughout the lifespan because they are sensitive to modification by experience. From an early age, rats can rapidly learn to prefer or avoid a flavor (conditioned stimulus, CS) that is associated with a positive or negative unconditioned stimulus (US). The US may be the mother's milk, social or thermotactile stimulation, or other food-related stimuli. Flavor-flavor learning occurs when the CS flavor is mixed with a naturally preferred (e.g., sweet) or avoided (e.g., bitter) US flavor. Flavor preferences and aversions are also produced by USs that have postoral positive (e.g., nutritious) or negative (e.g., toxic) actions. These types of learning appear to involve different behavioral and neural mechanisms as indicated by differences in conditioned responses, effective temporal parameters, resistance to extinction, and neurochemical mechanisms. New evidence indicates that flavor-nutrient preference learning can occur before weaning and influence food selection after weaning. Flavor conditioning not only affects food choice, but can also significantly increase food acceptance, that is, total consumption. Thus, from an early age, learning processes shape the feeding behavior of animals. While primarily serving an adaptive function, learning may play a role in biasing individuals towards excessive intake and weight gain. © 2006 Wiley Periodicals, Inc. Dev Psychobiol 48: 380,388, 2006. [source] Genetic parameters for dry matter, energy and protein intake, and their relationships with performance and carcass traits in Japanese Black cattleJOURNAL OF ANIMAL BREEDING AND GENETICS, Issue 1 2009M.A. Hoque Summary Genetic parameters for feed intake and performance traits of 514 bulls and carcass traits of 22 099 of their progeny, and the relationships of measures of feed intake with performance and carcass traits were estimated. Feed intake traits were dry matter intake (DMI), concentrate intake (CONI), roughage intake, ratio of roughage intake to DMI, metabolizable energy intake (MEI) and digestible crude protein intake (DCPI). Performance traits included daily gain, metabolic weight, live weight at the end of test, dry matter conversion ratio and residual feed intake. Progeny carcass traits were carcass weight, percentage of meat yield, rib eye area (REA), subcutaneous fat, marbling score, meat colour (MCS), fat colour (FCS) and meat quality grade. All the feed intake and performance traits were moderately heritable. The heritabilities for REA and MCS were moderate, and that for FCS was low, while those for the other carcass traits were high. Selection against DMI, CONI and DCPI would reduce excessive intake of feed, but would have undesirable effects on growth and most of the carcass traits. Selection against MEI would lead to improvements in feed efficiency and growth traits. Selection against DCPI would also improve feed efficiency; however, responses in growth traits would decrease. Results indicate that selection against MEI might be better than any other measures of feed intake to improve feed efficiency with simultaneous improvement in growth and most of the carcass traits. [source] Retinol Intake and Bone Mineral Density in the Elderly: The Rancho Bernardo Study,JOURNAL OF BONE AND MINERAL RESEARCH, Issue 8 2002Joanne H. E. Promislow Abstract Retinol is involved in bone remodeling, and excessive intake has been linked to bone demineralization, yet its role in osteoporosis has received little evaluation. We studied the associations of retinol intake with bone mineral density (BMD) and bone maintenance in an ambulatory community-dwelling cohort of 570 women and 388 men, aged 55,92 years at baseline. Regression analyses, adjusted for standard osteoporosis covariates, showed an inverse U-shaped association of retinol, assessed by food-frequency questionnaires in 1988,1992, with baseline BMD, BMD measured 4 years later, and BMD change. Supplemental retinol use, reported by 50% of women and 39% of men, was an effect modifier in women; the associations of log retinol with BMD and BMD change were negative for supplement users and positive for nonusers at the hip, femoral neck, and spine. At the femoral neck, for every unit increase in log retinol intake, supplement users had 0.02 g/cm2 (p = 0.02) lower BMD and 0.23% (p = 0.05) greater annual bone loss, and nonusers had 0.02 g/cm2 (p = 0.04) greater BMD and 0.22% (p = 0.19) greater bone retention. However, among supplement users, retinol from dietary and supplement sources had similar associations with BMD, suggesting total intake is more important than source. In both sexes, increasing retinol became negatively associated with skeletal health at intakes not far beyond the recommended daily allowance (RDA), intakes reached predominately by supplement users. This study suggests there is a delicate balance between ensuring that the elderly consume sufficient vitamin A and simultaneously cautioning against excessive retinol supplementation. [source] A case of carotenemia associated with ingestion of nutrient supplementsTHE JOURNAL OF DERMATOLOGY, Issue 2 2006Yuko TAKITA ABSTRACT Carotenemia is characterized by an abnormal yellowish orange pigmentation of the skin, most prominently seen on the palms and soles. Although it is associated with several disease such as diabetes, hypothyroidism and anorexia nervosa, it is caused by excessive intake of carotene-rich food such as oranges and carrots in most cases. Herein, we describe an interesting case of carotenemia in a 66-year-old female secondary to increased ingestion of oral supplements of carotene in order to improve hemorrhage in the eyeground. There could be an increasing trend of intake of commercial nutrient supplements in which case it is necessary to remind ourselves that commercial nutrient supplements could cause various skin disorders as side-effects. [source] Challenges in Using the Dietary Reference Intakes to Plan Diets for GroupsNUTRITION REVIEWS, Issue 8 2005Suzanne P. Murphy PhD A recent report describes a new paradigm for planning the dietary intakes of groups, the goals of which are to achieve low prevalences of both inadequate and excessive intakes. However, there are many challenges involved in properly implementing these methods, and pilot studies are urgently needed. For individuals, the target for nutrient intakes is usually the Recommended Dietary Allowance (RDA); for nutrients without an RDA, the Adequate Intake (AI) can be used. Intakes should be planned so they do not exceed the Tolerable Upper Intake Level (UL). Several applications illustrating how to use the DRIs for planning the diets of individuals have been published, so this review will focus primarily on the methods that are recommended for planning the diets of groups. [source] | ||||||||||