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Food Additives (food + additive)
Selected AbstractsEssential Guide to Food AdditivesINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2006Lesley Howie No abstract is available for this article. [source] Food Additives: What every manager needs to know about the lawINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2001Jack Knights No abstract is available for this article. [source] The Potential Antioxidant Capacity and Angiotensin I-Converting Enzyme Inhibitory Activity of Monascus -Fermented Soybean Extracts: Evaluation of Monascus -Fermented Soybean Extracts as Multifunctional Food AdditivesJOURNAL OF FOOD SCIENCE, Issue 3 2007Y.-H. Pyo ABSTRACT:, The potential antioxidant capacity and angiotensin I-converting enzyme (ACE) inhibitory activity of Monascus -fermented soybean extracts (MFSE) were investigated. The average antioxidant capacities of 70% ethanol extracts from soybean after fermenting for 15 d at 30 °C were increased by a 5.2 to 7.4-fold (0.26 mM trolox equivalent/g dry weight, 91.7% 1,1-diphenyl-2-picrylhydrazyl [DPPH] radical scavenging effect at 3 mg/mL) when compared with those of the unfermented soybean extracts (P < 0.01). The potentially significant antioxidant properties of MFSE are associated with its content of bioactive mevinolins (r= 0.85) and isoflavone aglycones (r= 0.98), which were derived from the soybean during Monascus -fermentation. It was also found that the water extract having a molecular mass 1 to 3 kDa showed the highest ACE inhibitory activity (65.3%), which was remarkably greater (6.5 times) than the control. [source] In the Nutritional Mix: the work of the Food Additives and Ingredients AssociationNUTRITION BULLETIN, Issue 3 2003Peter Forbes First page of article [source] Food additives and hyperactivity in childrenNUTRITION BULLETIN, Issue 1 2008C. S. Williamson [source] Protective effect of curcumin, a Curcuma longa constituent, in early colonic inflammation in rats,DRUG DEVELOPMENT RESEARCH, Issue 6 2009Juan Manuel Sánchez-Calvo Abstract Curcumin, a polyphenol derived from the plant, Curcuma longa, has a variety of pharmacological effects, including chemotherapeutic, anti-inflammatory, antiangiogenic, and antioxidant activities. To gain a better understanding of the effects and mechanisms of action of curcumin on the acute injury caused by intra-colonic administration of acetic acid (AA) in rats, inflammation was assessed by histology and myeloperoxidase activity (MPO; an index of neutrophil infiltration in the mucosa); Th1 and Th2 cytokine production; histological and histochemical analysis of the lesions; nitrite production in colon mucosa; and the expression of iNOS, COX-1 and -2 using Western blotting and inmmunohistochemistry. We also studied the involvement of the p38 MAPK/JNK signalling pathway in the protective effect of curcumin in acute colonic inflammation. Curcumin (50,100,mg/kg/day) reduced the degree of colonic injury, the index of neutrophil infiltration and Th1 cytokine secretion, and increased IL-10 production, reduced colonic levels of nitrites, and reduced COX-2 and iNOS overexpression. A reduction in the activation of p38 and JNK MAPKs was also observed. Thus, we show that the widely used food additive, curcumin reduced the development of AA-induced colitis and alleviated the inflammatory response. Inhibition of MAPK signalling by curcumin could explain the changes on the cytokine Th1/Th2 profile, the reduction of COX-2 and iNOS signaling, as well as the decreased nitrite production in colonic mucosa, suggesting that curcumin may be useful in the treatment of ulcerative colitis. Drug Dev Res, 2009. © 2009 Wiley-Liss, Inc. [source] Kinetic Analysis of L -Carnosine Formation by ,-AminopeptidasesADVANCED SYNTHESIS & CATALYSIS (PREVIOUSLY: JOURNAL FUER PRAKTISCHE CHEMIE), Issue 2-3 2010Tobias Heck Abstract The ,,,-dipeptide L -carnosine occurs in high concentrations in long-lived innervated mammalian tissues and is widely sold as a food additive. On a large scale L -carnosine is produced by chemical synthesis procedures. We have established two aqueous enzymatic reaction systems for the preparation of L -carnosine using the dissolved bacterial ,-aminopeptidases DmpA from Ochrobactrum anthropi and BapA from Sphingosinicella xenopeptidilytica as catalysts and investigated the kinetics of the enzyme-catalyzed peptide couplings. DmpA catalyzed the formation of L -carnosine from C-terminally activated ,-alanine derivatives (acyl donor) and L -histidine (acyl acceptor) in an aqueous reaction mixture at pH,10 with high catalytic rates (Vmax=19.2,,mol,min,1 per mg of protein, kcat=12.9,s,1), whereas Vmax in the BapA-catalyzed coupling reaction remained below 1.4,,mol,min,1 per mg of protein (kcat=0.87,s,1). Although the equilibrium of this reaction lies on the side of the hydrolysis products, the reaction is under kinetic control and L -carnosine temporarily accumulated to concentrations that correspond to yields of more than 50% with respect to the employed acyl donor. However, competing nucleophiles caused unwanted hydrolysis and coupling reactions that led to decreased product yield and to formation of various peptidic by-products. The substitution of L -histidine for L -histidine methyl ester as acyl acceptor shifted the pKa of the amino functionality from 9.25 to 6.97, which caused a drastic reduction in the amount of coupling by-products in an aqueous reaction system at pH,8. [source] THE DEGRADATION OF CHlTOSAN WITH THE AID OF LIPASE FROM RHIZOPUS JAPONICUS FOR THE PRODUCTION OF SOLUBLE CHlTOSANJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2001SEUNG S. SHIN ABSTRACT Lipase from Rhizopus japonicus degraded chitosan resulting in soluble chitosan hydrolysates with molecular weight of about 30,50 kDa as shown by size exclusion chromatography. Optimal temperature for the hydrolysis of chitosan was 40C. The chitosan degradation products were fractionated stepwise according to their molecular weights by ultrafiltration with the filtration range of over 0.1 ,m, 0. l ,m to 30 kDa, 30 kDa to 10 kDa, 10 to 3 kDa, and 3 to 0.2 kDa. These fractions exhibited molecular weights of 50, 41, 41, 35, and 30 kDa, respectively. The molecular weights did not coincide with the pore size of filter membranes. Chitosan hydrolysate exhibited almost the same structural composition in IR spectra as chitosan flakes, except the peak of 1550 nm,1 that appeared to be the COO residue shifted from sodium acetate buffer to amine residue of chitosan. All fractions showed high solubility at neutral pH. The chitosan hydrolysates exhibiting molecular weights between 30 and 41 kDa were considered to be most suitable as a food additive or functional agent as demonstrated by sensory evaluation. [source] EFFECT OF WATER ACTIVITY ON PHYSICAL PROPERTIES OF CONJUGATED LINOLEIC ACID (CLA) MICROCAPSULESJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2010MARIBEL JIMENEZ ABSTRACT The physical properties of spray drying powders must be considered for the design of equipment. Conjugated linoleic acid (CLA) microcapsules were spray dried by using the following as wall materials: whey protein concentrate (WPC), a blend of whey protein concentrate,maltodextrins (WPC-MD) and gum arabic (GA). These were prepared and their physical properties were studied. The bulk density, packed density, particle density, compressibility and color of the microcapsules were evaluated in a range of water activities from 0.108 to 0.898. No significant differences in the physical properties were found when WPC was used as a wall material in the microcapsules stored at the whole range of water activities tested. Maltodextrins conferred changes in some of the physical properties of the microcapsules (WPC-MD) upon storage at high water activities. GA microcapsules showed drastic changes in all physical properties studied at water activities above 0.628. PRACTICAL APPLICATIONS This work shows the best conditions for storing conjugated linoleic acid (CLA) microcapsules elaborated with different wall materials, which have been reported to have a high potential as a food additive because of the nutraceutical properties of CLA. This research should reveal the behavior of water activity during storage on physical properties, and make it possible to predict what characteristics need to be added to a food, besides being important for the design of equipment, packing and transport. [source] A NEW METHOD FOR ELLAGIC ACID PRODUCTION FROM POMEGRANATE HUSKJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2008JINGJING LU ABSTRACT Pomegranate (Punica granatum L.) husk, a by-product of the pomegranate juice industry, is an inexpensive and abundant source of ellagic acid. Ellagic acid is widely used as functional food for its physiological functions. It is the breakdown product of ellagitannins. To date, the preparation of ellagic acid from pomegranate husk has not been reported. This article reports a new process for ellagic acid production from pomegranate husk by extraction of tannins followed by acid hydrolysis and purification by extraction and recrystallization. Several tests were conducted to obtain optimum conditions including extraction of tannins by varying solvents, acid concentration and reaction time for acid hydrolysis and the volume of methanol used for purification. Ellagic acid (3.5 g) with 90% purity from 100 g pomegranate husk was obtained. This new method is easy to scale up. All equipment used in this production process is widely used in food processing industry. The cost of production is low. It is suitable for industrial applications. PRACTICAL APPLICATIONS The production of ellagic acid is easier and the yield and purity of ellagic acid produced this way are higher than before. This method can be used not only for experiment in laboratory but also for industrial applications. The material , pomegranate husk , is a by-product of the pomegranate juice industry, so it is very cheap and easy to get. High-purity ellagic acid produced this way is sold to many companies back home and abroad. It is used as food additive and cosmetic material because of its antioxidant activity and whiteningfunction. The toxicity of pomegranate husk is lower than that of gallnut, which has been the main material of ellagic acid production in the past. Reagents are common and inexpensive; some of them are reusable. [source] Equivocal Colonic Carcinogenicity of Aloe arborescens Miller var. natalensis Berger at High-Dose Level in a Wistar Hannover Rat 2-y StudyJOURNAL OF FOOD SCIENCE, Issue 2 2009M. Yokohira ABSTRACT:, A 2-y carcinogenicity study of Aloe, Aloe arborescens Miller var. natalensis Berger, a food additive, was conducted for assessment of toxicity and carcinogenic potential in the diet at doses of 4% or 0.8% in groups of male and female Wistar Hannover rats. Both sexes receiving 4% showed diarrhea, with loss of body weight gain. The survival rate in the 4% female group was significantly increased compared with control females after 2 y. Hematological and biochemical examination showed increase of RBC, Hb, and Alb in the 4% males. The cause of these increases could conceivably have been dehydration through diarrhea. AST and Na were significantly decreased in the males receiving 4%, and Cl was significantly decreased in both 4% and 0.8% males. A/G was significantly increased in the 4% females, and Cl was significantly decreased (0.8%) in the female group. Histopathologically, both sexes receiving 4% showed severe sinus dilatation of ileocecal lymph nodes, and yellowish pigmentation of ileocecal lymph nodes and renal tubules. Adenomas or adenocarcinomas in the cecum, colon, and rectum were observed in 4% males but not in the 0.8% and control male groups. Similarly, in females, adenomas in the colon were also observed in the 4% but not 0.8% and control groups. In conclusion, Aloe, used as a food additive, exerted equivocal carcinogenic potential at 4% high-dose level on colon in the 2-y carcinogenicity study in rats. Aloe is not carcinogenic at nontoxic-dose levels and that carcinogenic potential in at 4% high-dose level on colon is probably due to irritation of the intestinal tract by diarrhea. [source] PREDICTION OF MECHANICAL PROPERTIES OF CUMIN SEED USING ARTIFICIAL NEURAL NETWORKSJOURNAL OF TEXTURE STUDIES, Issue 1 2010M.H. SAIEDIRAD ABSTRACT In this paper, two artificial neural networks (ANNs) are applied to acquire the relationship between the mechanical properties and moisture content of cumin seed, using the data of quasi-static loading test. In establishing these relationship, the moisture content, seed size, loading rate and seed orientation were taken as the inputs of both models. The force and energy required for fracturing of cumin seed, under quasi-static loading were taken as the outputs of two models. The activation function in the output layer of models obeyed a linear output, whereas the activation function in the hidden layers were in the form of a sigmoid function. Adjusting ANN parameters such as learning rate and number of neurons and hidden layers affected the accuracy of force and energy prediction. Comparison of the predicted and experimented data showed that the ANN models used to predict the relationships of mechanical properties of cumin seed have a good learning precision and good generalization, because the root mean square errors of the predicated data by ANNs were rather low (4.6 and 7.7% for the force and energy, respectively). PRACTICAL APPLICATIONS Cumin seed is generally used as a food additive in the form of powder for imparting flavor to different food preparations and for a variety of medicinal properties. Physical properties of cumin seeds are essential for the design of equipment for handling, harvesting, aeration, drying, storing, grinding and processing. For powder preparation especially the fracture behavior of the seeds are essential. These properties are affected by numerous factors such as size, form and moisture content of the grain and deformation speed. A neural network model was developed that can be used to predict the relationships of mechanical properties. Artificial neural network models are powerful empirical models approach, which can be compared with mathematical models. [source] Antioxidant activity of peptide fractions derived from cottonseed protein hydrolysateJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2010Dandan Gao Abstract BACKGROUND: Cottonseed protein is widely regarded as a potential source of nutrients for humans and animals, but it is mainly used as forage in China. In the present study, Neutrase was employed to hydrolyse cottonseed protein to produce a hydrolysate with antioxidant activity suitable for conversion to high-value products. The antioxidant potential of the cottonseed protein hydrolysate (CPH) and its fractions was investigated using different in vitro methods. Furthermore, the amino acid composition of the CPH fractions was determined to evaluate the relationship between antioxidant activity and amino acid composition. RESULTS: The CPH prepared using Neutrase was separated into four fractions (I, II, III and IV) by gel filtration on Sephadex G-25. All fractions were effective antioxidants, with fraction III (0.8,1.2 kDa) showing the strongest activity. The amino acid analysis showed that fraction III also had the highest total amino acid content (616.8 g kg,1 protein) and was rich in Phe, His, Pro, Met, Ile and Cys compared with the other fractions. CONCLUSION: The results showed that the hydrolysate derived from cottonseed protein, particularly fraction III, could be a natural antioxidant source suitable for use as a food additive. Copyright © 2010 Society of Chemical Industry [source] Changes in inhibitory activity and secondary conformation of soybean trypsin inhibitors induced by tea polyphenol complexationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2009Huihua Huang Abstract BACKGROUND: Tea polyphenol (TP) is a new food additive for antioxidant application, while soybean is an important resource for food and feed processing. It is therefore of rational and practical significance to investigate the influence of TP on soybean trypsin inhibitors (TIs). The aim of this study was to determine the effects of TP on the inhibitory activity of Kunitz (KTI) and Bowman,Birk (BBTI) TIs and to reveal the relationship between the inhibitory activity and conformation of KTI and BBTI by measurement of circular dichroism (CD) spectra. RESULTS: KTI and BBTI were found to be partially deactivated by TP. BBTI exhibited stronger resistance than KTI to TP deactivation. The unchanged KM value of trypsin for benzoyl- DL -arginine- p -nitroanilide hydrolysis indicated that KTI and BBTI inhibited trypsin in a non-competitive pattern when complexed with TP. As the TP/TI ratio was increased and the inhibitory activity of KTI and BBTI decreased, the conformation of KTI and BBTI showed relevant changes and the major CD negative bands shifted progressively towards the near-UV region. CONCLUSION: These results show the deactivation effects of TP on KTI and BBTI and reveal preliminarily the relationship between the inhibitory activity and secondary structure of KTI and BBTI. Copyright © 2009 Society of Chemical Industry [source] Growth inhibition of dinoflagellate algae in shake flasks: Not due to shear this time!BIOTECHNOLOGY PROGRESS, Issue 1 2010Weiwei Hu Abstract Large scale algae cultures present interesting challenges in that they exhibit characteristics of typical bacterial and animal cell cultures. One current commercial food additive, docosahexaenoic acid (DHA), is produced using the dinoflagellate algae, Crypthecodiniumcohnii. Like animal cell culture, the perceived sensitivity of algae culture to hydrodynamic forces has potentially limited the agitation and aeration applied to these systems. However, the high density cultivation of C. cohnii required for an economically feasible process inevitably results in high oxygen demand. In this study, we demonstrated what first appeared to be a problem with shear sensitivity in shake flasks is most probably a mass transfer limitation. We subsequently demonstrated the limit of chronic and rapid energy dissipation rate, EDR, that C. cohnii cells can experience. This limit was determined using a microfluidic device connected in a recirculation loop to a stirred tank bioreactor, which has been previously used to repeatedly expose animal cells to high levels of EDR. Inhibition of cell growth was observed when C. cohnii cells were subjected to an EDR of 5.9 × 106 W/m3 with an average frequency of 0.2/min or more. This level of EDR is sufficiently high that C. cohnii can withstand typically encountered hydrodynamic forces in bioprocesses. This result suggests that at least one dinoflagellate algae, C. cohnii, is quite robust with respect to hydrodynamic forces and the scale-up of process using this type of algae should be more concerned with providing sufficient gas transfer given the relatively high oxygen demand. © 2009 American Institute of Chemical Engineers Biotechnol. Prog., 2010 [source] Anti-sickling effect of MX-1520, a prodrug of vanillin: an in vivo study using rodentsBRITISH JOURNAL OF HAEMATOLOGY, Issue 6 2004Chaojie Zhang Summary Vanillin, a food additive, covalently binds with sickle haemoglobin (Hb S), inhibits cell sickling and shifts the oxygen equilibrium curve towards the left. These effects would potentially benefit patients with sickle cell disease (SCD). However, vanillin has no therapeutic effect if given orally because orally administered vanillin is rapidly decomposed in the upper digestive tract. To overcome this problem, a vanillin prodrug, MX-1520, which is biotransformed to vanillin in vivo, was synthesized. Studies using transgenic sickle mice, which nearly exclusively develop pulmonary sequestration upon exposure to hypoxia, showed that oral administration of MX-1520 prior to hypoxia exposure significantly reduced the percentage of sickled cells in the blood. The survival time under severe hypoxic conditions was prolonged from 6·6 ± 0·8 min in untreated animals to 28·8 ± 12 min (P < 0·05) and 31 ± 7·5 min (P < 0·05) for doses of 137·5 and 275 mg/kg respectively. Intraperitoneal injection of MX-1520 to bypass possible degradation in the digestive tract showed that doses as low as 7 mg/kg prolonged the survival time and reduced the percentage of sickled cells during hypoxia exposure. These results demonstrate the potential for MX-1520 to be a new and safe anti-sickling agent for patients with SCD. [source] Principles of risk assessment for determining the safety of chemicals: Recent assessment of residual solvents in drugs and di(2-ethylhexyl) phthalateCONGENITAL ANOMALIES, Issue 2 2004Ryuichi Hasegawa ABSTRACT Risk assessment of chemicals is essential for the estimation of chemical safety, and animal toxicity data are typically used in the evaluation process, which consists of hazard identification, dose,response assessment, exposure assessment, and risk characterization. Hazard identification entails the collection of all available toxicity data and assessment of toxicity endpoints based on findings for repeated dose toxicity, carcinogenicity or genotoxicity and species-specificity. Once a review is compiled, the allowable lifetime exposure level of a chemical is estimated from a dose,response assessment based on several measures. For non-carcinogens and non-genotoxic carcinogens, the no-observed-adverse-effect-level (NOAEL) is divided by uncertainty factors (e.g. with environmental pollutants) or safety factors (e.g. with food additives) to derive a tolerable daily intake (TDI) or acceptable daily intake (ADI), respectively. These factors include interspecies and individual differences, duration of exposure, quality of data, and nature of toxicity such as carcinogenicity or neurotoxicity. For genotoxic carcinogens, low dose extrapolation is accomplished with mathematical modeling (e.g. linearized multistage model) from the point of departure to obtain exposure levels that will be associated with an excess lifetime cancer risk of a certain level. Data for levels of chemicals in food, water and air, are routinely used for exposure assessment. Finally, risk characterization is performed to ensure that the established ,safe' level of exposure exceeds the estimated level of actual exposure. These principles have led to the evaluation of several existing chemicals. To establish a guideline for residual solvents in medicine, the permitted daily exposure (PDE), equivalent to TDI, of N,N-dimethylformamide was derived on the basis of developmental toxicity (malformation) and of N-methylpyrrolidone on the basis of the developmental neurotoxicity. A TDI for di(2-ethylhexyl)phthalate was derived from assessment of testicular toxicity. [source] Contact allergy to foodDERMATOLOGIC THERAPY, Issue 4 2004Ronald R. Brancaccio ABSTRACT:, Contact allergies to foods, spices, and food additives can occur to individuals in the workplace or at home. Seven different reaction types have been described. These include irritant contact dermatitis, allergic contact dermatitis, contact urticaria, protein contact dermatitis, phototoxic contact dermatitis, photo-allergic contact dermatitis, and systemic contact dermatitis. The causes of each of these are reviewed and an approach to the diagnosis and management of contact allergy to foods, spices, and food additives is formulated. [source] Structure,activity relationships for the mutagenicity and carcinogenicity of simple and ,-, unsaturated aldehydesENVIRONMENTAL AND MOLECULAR MUTAGENESIS, Issue 3 2003Romualdo Benigni Abstract Aldehydes are important industrial compounds that are used for the synthesis of chemicals and pharmaceuticals and as solvents, food additives, and disinfectants. Because of their reactivity, aldehydes are able to interact with electron-rich biological macromolecules and adverse health effects have been reported, including general toxicity, allergenic reactions, mutagenicity, and carcinogenicity. The cost, time, and number of animals necessary to adequately screen these chemicals places serious limitations on the number of aldehydes whose health potential can be studied and points to the need of using alternative methods for assessing, at least in a preliminary way, the risks associated with the use of aldehydes. A method of choice is the study of quantitative structure,activity relationships (QSARs). In the present work, we present QSAR models for the mutagenicity and carcinogenicity of simple aldehydes and ,-, unsaturated aldehydes. The models point to the role of electrophilicity, bulkiness, and hydrophobicity in the genotoxic activity of the aldehydes and lend themselves to the prediction of the activity of other untested chemicals of the same class. Environ. Mol. Mutagen. 42:136,143, 2003. © 2003 Wiley-Liss, Inc. [source] An investigation of some food-approved polymers as agents to inhibit hydroxyapatite dissolutionEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 6 2005Michele E. Barbour Dental erosion involves dissolution of the hydroxyapatite fraction of enamel and dentine, so agents that reduce the dissolution rate of hydroxyapatite could find application in food products aimed at reducing erosion. This study was performed to test some common food ingredients and additives for their effect on the dissolution rate of hydroxyapatite in a citric acid solution representative of soft drinks. Pyrophosphate, tripolyphosphate and a linear chain polyphosphate (average 25 phosphate units) significantly reduced the hydroxyapatite dissolution rate by 35, 46 and 64%, respectively. Xanthan gum and carboxymethylcellulose significantly reduced the hydroxyapatite dissolution rate by 29 and 16%, respectively. The protective effect may be ascribed to the binding of condensed phosphate or to the formation of an adsorbed layer of gum at the hydroxyapatite surface. Several other common food additives had no statistically significant effect on the hydroxyapatite dissolution rate. Polyphosphate exhibited a considerable persistence of action, causing a reduction in the dissolution rate for 3 h after treatment. Tripolyphosphate was slightly persistent, and pyrophosphate and xanthan gum did not exhibit a substantial persistence of action. A solution containing polyphosphate and xanthan gum reduced the hydroxyapatite dissolution rate by 70% and exhibited a similar persistence of action to the solution containing only polyphosphate. These compounds are suggested to have potential as erosion-reducing agents in soft drinks. [source] Cancer risk perceptions in an urban Mediterranean populationINTERNATIONAL JOURNAL OF CANCER, Issue 1 2005Montse García Abstract The objective of our study was to analyze the perceived (belief) or adopted (behavior) measures to reduce cancer risk in a Spanish population. We used cross-sectional data from the Cornella Health Interview Survey Follow-up Study (CHIS.FU). We analyzed 1,438 subjects who in 2002 answered questions about risk perceptions on cancer and related behavior (668 males and 770 females). The benefits of avoiding cigarette smoking (95.8%), sunlight exposure (94.9%) and alcohol (81.0%) were widely recognized. On the other hand, electromagnetic fields (92.1%), food coloring and other food additives (78.4%) or pesticides (69.4%), whose role in cancer occurrence, if any, remain unproven, were clearly considered as cancer risk factors in this population. Compared to men, women more frequently reported healthy behaviors, and the role of exogenous factors (i.e., environmental risk factors) were widely popular. There was a socioeconomic gradient on cancer risk perception with respect to several lifestyle or dietary factors. Individuals with higher educational level scored lower in several risk factors than those with primary or less than primary school education. Smokers reported adopting fewer healthy behaviors than former or never smokers. How people perceive health issues and risk or make choices about their own behavior does not always follow a predictable or rational pattern. © 2005 Wiley-Liss, Inc. [source] An update of EU legislation (Directives and Regulations) on food-related issues (Safety, Hygiene, Packaging, Technology, GMOs, Additives, Radiation, Labelling): presentation and commentsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2005Ioannis S. Arvanitoyannis Summary This review aims at providing an update of the current European Union (EU) Regulations and Directives on food-related issues. Initially, a brief presentation of EU legislation in terms of structure (horizontal, vertical) was attempted. EU Regulations and Directives were classified into the following categories: food safety (Hazard Analysis Critical Control Points, pesticides, radioactive, hormones, contaminants, freezing , ionisation, food additives, flavourings, packaging), genetically modified organisms, food quality, labelling, food products of plant or animal origin, imports from third countries. Apart from a synoptical presentation of all laws related to the above-mentioned topics, proper tables were compiled where the main points of each law are cited in conjunction with its effect on previous laws (repeal, modification, amendments, replacement). In such a way the reader can rapidly acquire a first approach to the topic of his interest. [source] Chronic urticaria , which clinical parameters are pathogenetically relevant?JOURNAL DER DEUTSCHEN DERMATOLOGISCHEN GESELLSCHAFT, Issue 1 2007A retrospective investigation of 339 patients Summary Background: Urticaria is a clinical reaction pattern triggered by many factors causing liberation of vasoactive substances such as histamine, prostaglandins and kinins. It presents as transient itching wheals which are either limited to the local stimulus area or more widespread. Urticaria is classified according to its duration into acute (duration , 6 weeks) and chronic (duration 6 weeks) forms. Various clinical investigations may be initiated to diagnose the cause. This study critically evaluates the relevance of frequently performed laboratory investigations and searches for infectious foci, as well as the results of physical provocation testing and oral provocation with food additives. Patients and Methods: The laboratory and clinical data of 339 patients who had been treated for urticaria at the Christian-Albrechts-University in Kiel over a period of four years were collected in a data entry form and statistically evaluated. Nominal values were analyzed by their relative and absolute quantities, quantitative parameters with the help of statistical data such as minimum, maximum, median and 25th and 75th percentiles. Results: Chronic recurrent urticaria was most common, accounting for 52% of cases. Women were affected 1.8 times more often than men. One-third of the patients also had angioedema. The medians of all laboratory parameters evaluated were within normal values. Only rarely were elevated antinuclear antibody titers, abnormal thyroid function tests or active infections such as hepatitis B or borreliosis detected. The search for infectious foci identified tonsillitis or sinusitis in almost 50% of analyzed patients. Positive reactions to physical testing occurred in 30% of patients and in 11% to oral provocation with various food additives. Conclusions: This study of a large patient group stresses the relevance of individually- tailored evaluations in patients affected with urticaria rather than an expensive initial broad diagnostic testing. More specific searches should be based on individual clues. [source] Antimicrobial activity of essential oils and structurally related synthetic food additives towards Clostridium perfringensJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2009W. Si Abstract Aims:, To assess the potential of essential oils and structurally related synthetic food additives in inhibiting the growth of Clostridium perfringens for the control of necrotic enteritis in chickens. Methods and Results:, The antimicrobial activity of essential oils/compounds was measured by determining the inhibition of bacterial growth. Thirty-three of 66 oils/compounds exhibited ,80% inhibition. Seven with the highest potency were further studied. The oils/compounds had MIC95 values between 167 and 425 ,g ml,1. Most of them were tolerant to low pH (2·0) and exhibited minor or no inhibition of Lactobacillus isolates from the chicken intestine. When mixed with chicken ileal digesta, the oils/compounds retained their efficacy against C. perfringens, but had little effect on the total number of lactobacilli and anaerobic bacteria in the digesta. Conclusions:, Some essential oils/compounds demonstrated good potential in controlling C. perfringens. Significance and Impact of the Study:, This study has identified candidates of essential oils/compounds for in vivo studies for the control of necrotic enteritis in chickens. [source] Antimicrobial activity of essential oils and structurally related synthetic food additives towards selected pathogenic and beneficial gut bacteriaJOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2006W. Si Abstract Aims:, To assess the potential of essential oils and structurally related synthetic food additives in reducing bacterial pathogens in swine intestinal tract. Methods and Results:, The antimicrobial activity of essential oils/compounds was measured by determining the inhibition of bacterial growth. Among 66 essential oils/compounds that exhibited ,80% inhibition towards Salmonellatyphimurium DT104 and Escherichia coli O157:H7, nine were further studied. Most of the oils/compounds demonstrated high efficacy against S. typhimurium DT104, E. coli O157:H7, and E. coli with K88 pili with little inhibition towards lactobacilli and bifidobacteria. They were also tolerant to the low pH. When mixed with pig cecal digesta, these oils/compounds retained their efficacy against E. coli O157:H7. In addition, they significantly inhibited E. coli and coliform bacteria in the digesta, but had little effect on the total number of lactobacilli and anaerobic bacteria. Conclusions:, Some essential oils/compounds demonstrated good potential, including efficacy, tolerance to low pH, and selectivity towards bacterial pathogens, in reducing human and animal bacterial pathogens in swine intestinal tract. Significance and Impact of the Study:, This study has identified candidates of essential oils/compounds for in vivo studies to develop antibiotic substitutes for the reduction of human and animal bacterial pathogens in swine intestinal tract. [source] EFFECT OF EMULSIFIERS AND FUNGAL , -AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREADJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2009ARASH KOOCHEKI ABSTRACT Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal, -amylase was also incorporated into the flour at 5,20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour. PRACTICAL APPLICATIONS Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and , -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and , -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. [source] Controlled trial of cumulative behavioural effects of a common bread preservative,JOURNAL OF PAEDIATRICS AND CHILD HEALTH, Issue 4 2002S Dengate Objective: Many anecdotes and one scientific report describe cumulative behavioural effects of bread preservative on children. Methodology: Twenty-seven children, whose behaviour improved significantly on the Royal Prince Alfred Hospital diet, which excludes food additives, natural salicylates, amines and glutamates, were challenged with calcium propionate (preservative code 282) or placebo through daily bread in a double-blind placebo-controlled crossover trial. Results: Due to four placebo responders, there was no significant difference by anova of weighted placebo and challenge Rowe Behaviour Rating Inventory means, but a statistically significant difference existed in the proportion of children whose behaviours ,worsened' with challenge (52%), compared to the proportion whose behaviour ,improved' with challenge (19%), relative to placebo (95% confidence intervals 14,60%). Conclusions: Irritability, restlessness, inattention and sleep disturbance in some children may be caused by a preservative in healthy foods consumed daily. Minimizing the concentrations added to processed foods would reduce adverse reactions. Testing for behavioural toxicity should be included in food additive safety evaluation. [source] Association Between Quality of Cheap and Unrecorded Alcohol Products and Public Health Consequences in PolandALCOHOLISM, Issue 10 2009Dirk W. Lachenmeier Background:, The research aimed to study the quality of cheap alcohol products in Poland. These included unrecorded alcohols (i.e., home-produced or illegally imported), estimated to constitute more than 25% of total consumption and fruit wines. Methods:, A sample of alcohol products (n = 52) was collected from local markets and chemical analyses were conducted. The parameters studied were alcoholic strength, volatiles (methanol, acetaldehyde, and higher alcohols), ethyl carbamate, inorganic elements, and food additives including preservatives, colors, and sweeteners. The compositions of the beverages were then toxicologically evaluated using international standards. Results:, With the exception of 1 fortified wine, the unrecorded alcohols were home-produced fruit-derived spirits (moonshine) and spirits imported from other countries. We did not detect any nonbeverage surrogate alcohol. The unrecorded spirits contained, on average, 45% vol of alcohol. However, some products with considerably higher alcoholic strengths were found (up to 85% vol) with no labeling of the content on the bottles. These products may cause more pronounced detrimental health effects (e.g., liver cirrhosis, injuries, some forms of malignant neoplasms, alcohol use disorders, and cardiovascular disease) than will commercial beverages, especially as the consumer may be unaware of the alcohol content consumed. Fruit wines containing between 9.5 and 12.2% vol alcohol showed problems in terms of their additive content and their labeling (e.g., sulfites, sorbic acid, saccharin, and artificial colors) and should be subjected to stricter control. Regarding the other components investigated, the suspected human carcinogens, acetaldehyde and ethyl carbamate, were found at levels relevant to public health concerns. While acetaldehyde is a typical constituent of fermented beverages, ethyl carbamate was found only in home-produced unrecorded alcohols derived from stone fruits with levels significantly above international guidelines. Conclusions:, The contamination of unrecorded alcohols with ethyl carbamate should be analyzed in a larger sample that also should include legal alcoholic beverages. Furthermore, the impacts of unrecorded alcohol on the health of people with lower socioeconomic status should be studied in detail. Overall, given the extent of the alcohol-attributable disease burden in Poland, the highest priority should be given to the problem of ethanol and its very high content in unrecorded alcohol products. [source] Effects of a pseudoallergen-free diet on chronic spontaneous urticaria: a prospective trialALLERGY, Issue 1 2010M. Magerl Abstract Background:, Chronic spontaneous urticaria is a skin disorder that is difficult to manage and can last for years. ,Pseudoallergens' are substances that induce hypersensitive/intolerance reactions that are similar to true allergic reactions. They include food additives, vasoactive substances such as histamine, and some natural substances in fruits, vegetables and spices. Eliminating pseudoallergens from the diet can reduce symptom severity and improve patient quality of life. Aim:, To assess the effects of a pseudoallergen-free diet on disease activity and quality of life in patient's chronic spontaneous urticaria. Methods:, Study subjects had moderate or severe chronic spontaneous urticaria that had not responded adequately to treatment in primary care. For 3 weeks, subjects followed a pseudoallergen-free diet. They kept a clinical diary, which recorded their wheal and pruritus severity each day, to yield a clinical rating of chronic spontaneous urticaria severity (the UAS4 score). The subjects also completed the DLQI, a validated quality-of-life instrument. Use of antihistamines and glucocorticoids was minimized, recorded, and analysed. Subjects were classified into nine response categories, according to the changes in symptom severity (UAS4), quality of life (DLQI) and medication usage. Results:, From the 140 subjects, there were 20 (14%) strong responders and 19 (14%) partial responders. Additionally, there were nine (6%) subjects who made a substantial reduction in their medication without experiencing worse symptoms or quality of life. Conclusions:, Altogether the pseudoallergen-free diet is beneficial for one in three patients. The pseudoallergen-free diet is a safe, healthy and cost-free measure to identify patients with chronic spontaneous urticaria that will benefit from avoiding pseudoallergens. [source] Nutritional and dietary influences on attention deficit hyperactivity disorderNUTRITION REVIEWS, Issue 10 2008Natalie Sinn An abundance of research has investigated causes and treatments for attention deficit hyperactivity disorder (ADHD). The research includes identification of suboptimal levels of nutrients and sensitivities to certain foods and food additives. This review gives an overview of this research and provides an up-to-date account of clinical trials that have been conducted with zinc, iron, magnesium, Pycnogenol, omega-3 fatty acids, and food sensitivities. A literature search was conducted using PubMed, ISI Web of Knowledge, and Google Scholar and included studies published before April 2008. Although further research is required, the current evidence supports indications of nutritional and dietary influences on behavior and learning in these children, with the strongest support to date reported for omega-3s and behavioral food reactions. [source] | |||||||||||||||||||