Biomedical subjects

L Ovesen

Publications and source records attributed to L Ovesen.

At least 73 records · Page 4Linked to original sources

PubMed1996

Fatty acid composition of Danish margarines and shortenings, with special emphasis on trans fatty acids.

Trans fatty acids from hydrogenated vegetable and marine oils could be as hypercholesterolemic and atherogenic as saturated fatty acids. Hence, it is important to know the fatty acid composition in major food contributors, e.g., margarines and shortenings. In 1992 margarines were examined, and in 1995 brands covering the entire Danish market were examined. Significant amounts of trans-18:1 were found only in hard margarines (mean: 4.2 +/- 2.8%) and shortenings (mean: 6.8 +/- 3.1%), whereas the semisoft and soft margarines contained substantially less trans-18:1 in 1995 than in 1992. Where marine oils had been used to a larger degree the mean trans-monoenoic content was about 15%, of which close to 50% was made up of long-chain (C20 and C22) trans fatty acids. A noteworthy decrease in the content of trans-18:1 had occurred for the semisoft margarines, from 9.8 +/- 6.1% in 1992 to 1.2 +/- 2.2% in 1995. Calculated from sales figures, the supply of trans-18:1 plus saturated fatty acids from margarines has decreased over this three-year period by 1.4 g/day, which has been replaced by cis monounsaturated and polyunsaturated fatty acids.

Chromatography, Gas↗

PubMed1996

Iodine. Do we need an enrichment program in Denmark?

A working group was established to evaluate the need for iodine enrichment in Denmark. Judged from studies of urinary iodine excretion and one dietary survey the intake of iodine in Denmark is low compared with recommended intakes. The occurrence of non-toxic goitre is relatively high; between 9 and 13% in elderly women. Furthermore, a high occurrence of toxic goitre has been seen in the western part of Denmark. On the other hand, an increased or a high intake of iodine may lead to hyperthyroidism and thyroiditis. The working group concluded that an increase in iodine intake in the Danish population is needed and the best way to achieve this is to iodize all salt. To avoid side effects of a sudden large increase in iodine intake the initial amount of iodine in salt will only be 2 ppm.

Animals↗

PubMed1996

The effect of microwave heating on vitamins B1 and E, and linoleic and linolenic acids, and immunoglobulins in human milk.

Breast milk was treated with (1) conventional heating (in water bath) vs microwave heating; (2) microwave heating at two power levels (30% and 100%); (3) increasing final temperatures; and (4) microwave thawing vs refrigerator thawing and examined for changes in specific immunoglobulins to a pool of E. coli and poliovirus type 1 antigens, vitamins E and B1, and the polyunsaturated fatty acids linoleic and linolenic acid. Immunoglobulin activities were stable until final milk temperatures of around 60-65 degrees C were reached, and total inactivation occurred at 77 degrees C. Heating even to high final temperatures did not change contents of vitamins and polyunsaturated fatty acids. No differences in immunoglobulins and nutrients were demonstrated between microwave heating and conventional heating, and between power levels or thawing methods. The study shows that microwave heating of human milk can be performed without significant losses of examined immunoglobulins and nutrients, provided that final temperatures are below 60 degrees C.

Antibodies, Bacterial↗

PubMed1995

Assessment of novel foods: a call for a new and broader GRAS concept.

Novel or new foods may be those introduced for the first time from other parts of the world or they may result from the application of new or modified physical, chemical, and biotechnological treatments performed separately or combined. In addition to offering new possibilities of food for a growing human population, the development raises questions on the criteria for the acceptance of such foods. Conceptual, ethical, and technological issues are involved and call for a world-wide debate on a new and broader GRAS concept, including not only toxicological and nutritional elements but also cultural and philosophical values.

Animals↗

PubMed1995

The influence of trans fatty acids on health: a report from the Danish Nutrition Council.

Trans fatty acids constitute 0-30% of the fat in Danish margarines, most in industry and bakery margarines and usually less in table margarine. The trans fatty acids make margarines more solid at room temperature and therefore provide an economical storage advantage. In British and U.S. reports from 1984-1989, the trans fatty acids were more or less acquitted of unhealthy effects. During the last 5-6 years, however, a series of new studies has been published regarding both the connection between the consumption of trans fatty acids and the occurrence of coronary heart disease and the impact on the lipoprotein level in plasma. Studies suggest that the consumption of trans fatty acids from margarine is equally, or perhaps more, responsible for the development of arteriosclerosis than saturated fatty acids. In addition, it is now clear that both the fetus and the breast-fed baby are exposed to trans fatty acids in relation to the mother's consumption. A couple of recent studies suggest a possible restrictive influence of the trans fatty acids on the weight of the fetus. The average consumption of trans fatty acids from margarine in Denmark in 1991 was approximately 2.5 g/day per person. For about 150,000 adult Danes, the consumption is assumed to be more than 5 g/day per person. On this basis, the Danish Nutrition Council recommend that the consumption of trans fatty acids is reduced as much as possible. This can be done by reducing the fat content in food and by reducing the trans fatty acid content in all Danish margarine products to 5% or less. Thereafter, the group of adult Danes, including pregnant and breast-feeding women, with a large consumption of margarine and margarine-containing products, will on average only consume 2 g of vegetable trans fatty acids/day. This corresponds to the consumption in the low-risk groups in the above-mentioned epidemiological studies. In addition, the Danish Nutrition Council encourage the producers of margarines to make products that can be marketed as 'free of trans fatty acids'.

Adult↗

PubMed1994

[Significance of trans-fatty acids for health].

Trans fatty acids make up 0-30% of the fatty acids in Danish margarines. The intake of trans fatty acids from margarine in Denmark was in 1991 on average about 2.5 gram/person/day, and for about 150,000 Danes more than 5 gram/person/day. Several recent case-control studies and a large cohort study as well as clinical ward studies suggest that the intake of trans fatty acids enhances atherogenesis to the same extent or possibly even more than saturated fatty acids. In addition a few studies suggest that the intake of trans fatty acids by the pregnant mother impairs growth of the human foetus. On this background it seems reasonable to reduce the intake of trans fatty acids as much as possible. This could be implemented by a reduction in the fat content of the diet together with a reduction of trans fatty acid content to less than 5% in all margarines. This would ensure that Danes--including pregnant and nursing women--with a high intake of margarine on average consume less than 2 gram of trans fatty acids of vegetables origin per day. This amount corresponds to intake in low risk groups in several studies.

Denmark↗

PubMed1994

Inter-relationships between single carbon units' metabolism and resting energy expenditure in weight-losing patients with small cell lung cancer. Effects of methionine supply and chemotherapy.

The one-carbon unit metabolism was investigated in 8 weight-losing patients with small cell carcinoma of the lung (SCLC). At diagnosis, 6 of the 8 patients had elevated formiminoglutamic acid (FIGLU) excretion after a histidine load, suggesting a lack of one-carbon units. In accordance, a significant decrease of FIGLU excretion was observed in the patients after oral administration of DL-methionine for 4 days. The elevated FIGLU excretion was positively correlated to weight loss prior to diagnosis and negatively correlated to serum albumin at time of diagnosis. After 3 months of combination chemotherapy, FIGLU excretion was reduced in all patients except 1, who had progressive disease. Despite the elevated FIGLU excretions, all patients had normal blood folate levels. The resting energy expenditure (REE) was recorded in 7 patients, and a significant, positive correlation was observed between pretreatment FIGLU excretion and REE, although the REE measured in this group of patients was within the normal range. These data demonstrate an increased demand of "active" one-carbon units in energy consumption in a group of weight-losing cancer patients. The one-carbon unit deficit was reconditioned by oral administration of the one-carbon unit donor DL-methionine.

Aged↗

PubMed1994

Depressive symptoms in cancer patients undergoing chemotherapy: a psychometric analysis.

Depressive psychopathology was measured in a prospective follow-up study of 36 cancer patients. The psychometric properties of the Hamilton rating scales for depression and anxiety and the Melancholia Scale were examined. The scales proved useful, indicating that the symptomatic structure of depression in cancer patients is rather identical to that seen in primary depression. Depressive states were found in about 40% of patients before the start of chemotherapy. The frequency of intermediate and high scores on the depression scales showed a low to moderate decrease after 6 months. Aspects of depression in the medically ill are discussed, and screening routines suggested.

Adaptation, Psychological↗

PubMed1993

The interrelationship of weight loss, dietary intake, and quality of life in ambulatory patients with cancer of the lung, breast, and ovary.

One hundred four consecutive patients with newly diagnosed small cell lung cancer, metastatic breast cancer, and ovarian cancer in good physical functional condition (performance rating 0-1 on Eastern Cooperative Oncology Group scale) were divided into a weight-losing group (> or = 5% unintentional weight loss within 3 mo; n = 48) and a weight-stable group (n = 56). Dietary intakes in relation to fat-free mass were not different in the two groups. According to the Quality of Life index and the General Health Questionnaire, weight-losing patients had significantly lower quality of life than weight-stable patients. In patients with weight loss, daily intakes of energy and protein correlated significantly with scores on the General Health Questionnaire. This study has shown that many ambulatory cancer patients do not eat enough to maintain weight and that even a moderate weight loss is associated with psychological distress and lower quality of life.

Adult↗

PubMed1993

Glucose-induced thermogenesis in patients with small cell lung carcinoma. Before and after inhibition of tumour growth by chemotherapy.

Seven weight-losing patients with histologically verified small cell lung carcinoma were given an oral glucose load of 75 g before and at least 3 weeks after the end of chemotherapy to examine the effect of glucose on whole body and skeletal muscle thermogenesis before and after reduction of tumour. Whole body energy expenditure was measured by the open circuit ventilated hood system. Forearm blood flow was measured by venous-occlusion strain-gauge plethysmography. The uptake of oxygen in skeletal muscle was calculated as the product of the forearm blood flow and the difference in a-v oxygen concentration. Whole body resting energy expenditure (REE) did not increase, it was 4.4 +/- 0.3 kJ min-1 (mean +/- SE) before chemotherapy and 4.4 +/- 0.2 kJ min-1 after chemotherapy. The glucose-induced thermogenesis in the 180 min following the glucose load was 93.6 +/- 9.9 kJ 180 min-1 before chemotherapy. This is significantly increased compared to that found in a healthy control group (74.7 +/- 4.8 kJ 180 min-1, P < 0.02). The glucose-induced thermogenesis was significantly reduced to 47.7 +/- 10.2 kJ 180 min-1 (P < 0.05) after chemotherapy. The oxygen uptake in resting skeletal muscles was 6.9 +/- 0.3 mumol 100 g-1 min-1 before chemotherapy and 7.0 +/- 0.7 mumol 100 g-1 min-1 after chemotherapy. This did not increase during the first 90 min following the glucose load in either investigations. In the period 90-180 min following the glucose load, the oxygen uptake was significantly increased before chemotherapy as compared to after chemotherapy, which suggests that the reduced whole body thermogenesis after chemotherapy in part was due to reduced skeletal muscle thermogenesis.

Adult↗

PubMed1993

Effect of dietary counseling on food intake, body weight, response rate, survival, and quality of life in cancer patients undergoing chemotherapy: a prospective, randomized study.

PURPOSE: This study examined the effect of frequent nutritional counseling on oral intake, body weight, response rate, survival, and quality of life in patients with cancer of the lung (small-cell), ovary, or breast undergoing cyclic chemotherapy. PATIENTS AND METHODS: Of 105 assessable patients, 57 were randomized to receive nutritional counseling, and 48 to receive no nutritional counseling and consumption of an ad lib oral intake. The intervention group was counseled to achieve a daily energy and protein intake according to recommended dietary allowances. Counseling was standardized and performed by a trained dietitian, and took place twice monthly during a 5-month period from start of chemotherapy. RESULTS: Dietary counseling increased daily energy intake by approximately 1 MJ and protein intake by 10 g over the entire study period. There was no change in the control group. Counseling led to an insignificant increase in body weight, but triceps skinfold measurement increased significantly after 5 months. Response rate and overall survival did not differ between the groups. Quality of life measured by the Quality-of-Life index (QL-index) increased significantly in both groups, but did not differ between groups. CONCLUSION: No clinical benefit could be demonstrated despite long-term and continuous improved food intake in cancer patients with solid tumors undergoing aggressive chemotherapy.

Adult↗

PubMed1993

Computer-based simulation model for evaluation of variations in practice patterns of general practitioners: a feasibility study.

Our study aimed at developing a computer-based simulation model for the consultation process in general practice. The model was developed in the computer language COM-CATS and makes use of an IBM-compatible personal computer with an automated diasprojector attached. A feasibility study comprised 122 general practitioners (108 male and 14 female), participating in the 6th Nordic Congress of General Practice (Aarhus, Denmark, 1989). All participants were given a short introduction to the patient and his symptoms, but all further information was optimal and selected by the doctor. There was a large variation in practice patterns of the general practitioners. Their actions were, however, performed selectively, i.e. a few tests were requested by most doctors and none of the doctors performed large numbers of tests. The great advantage of the computer-model in research into clinical decision-making is that it allows for a standardization of the clinical situation, gives the doctor an opportunity to select between optional information, and permits an automatic gathering of huge amounts of information about the decision-making process.

Computer Simulation↗

PubMed1992

The effect of a supplement which is nutrient dense compared to standard concentration on the total nutritional intake of anorectic patients.

A randomised, double-blind trial was conducted to compare the intake of a standard (4.2kJ/ml) and a nutrient dense (6.3kJ/ml) commericial liquid supplement, and to assess their effect on total nutrient intake. Both products were offered as a supplement to the regular hospital diet to 34 elderly in-patients with poor appetite and intake. Only 24 of these patients completed the entire supplementation period of 10 days. Median (interquartile range) volumes of intake were 300 (200-400) ml of the standard product and 400 (250-500) ml of the nutrient dense product (NS). Neither product decreased energy intake from the hospital diet. In fact, patients on the standard product increased slightly their intake from the hospital diet. This was enough to outweigh the increased contribution to total energy intake provided by the nutrient dense product. Both products received high palatability ratings, but high ratings did not imply high volume intake or good compliance.

Journal Article↗

PubMed1992

Dietary intake in patients with small cell lung cancer: the effect of aggressive chemotherapy.

Energy and protein intake in 32 consecutive patients with small cell lung cancer was examined at initiation of cyclical chemotherapy and after 1 and 3 months. With each cycle intakes decreased in the first 2 days following chemotherapy, but were back to pretreatment levels on the third day. Eleven of the patients lost weight in the study period. Their energy and protein intakes were lower following chemotherapy compared to pretreatment intakes and to post-therapy intakes in weight-stable patients. Pretreatment intakes did not decrease over time, either in weight-losing or in weight-stable patients.

Aged↗

PubMed1992

Tumour regression following chemotherapy does not increase food intake.

Forty-six patients with cancer of the breast, ovary or lung (small cell) were followed for 5 months after initiation of cyclical chemotherapy to examine if any changes in voluntary food intake or nutritional status were related to treatment response. The study showed a slight decrease in protein (P less than 0.05) and energy intake (not significant) at 3 months compared to pretreatment intakes in 31 patients with objective tumour regression. In 15 non-responding patients no changes were demonstrated. There were no changes in anthropometric status related to treatment response. Despite the lower protein intake in treatment responders p-albumin increased significantly compared to pretreatment value. Thus, initially successful chemotherapeutic treatment is not automatically followed by improved nutrition, and many of these patients are potential candidates for early dietary intervention.

Adipose Tissue↗

PubMed1991

Electrical taste detection thresholds and chemical smell detection thresholds in patients with cancer.

Taste sensation in patients with cancer has previously been studied with the cumbersome method of chemical gustometry, which have produced inconsistent results. In this study taste thresholds were determined with the simple and reliable technique of electrogustometry in 51 patients with cancers of the lung (small cell), ovary or breast, and in 29 matched control patients with nonneoplastic disease. Chemical smell thresholds for phenyl-methyl-ethyl-carbinol were studied in the same group of patients. Electrical taste threshold was higher in patients with cancer compared with control patients (30 [12 to 80] microA versus 9.5 [6.1 to 24] microA; median [interquartile range], P less than 0.001). No differences were seen in smell thresholds. Patients who responded to chemotherapy obtained a decreased electrogustometric threshold at time of reevaluation (24 [8 to 64] microA versus 30 [15 to 90] microA; median [interquartile range], P less than 0.05). These results suggest an effect of the malignant disease itself on taste thresholds.

Adult↗

PubMed1991

Taste thresholds in patients with small-cell lung cancer.

Recognition thresholds for the four basic tastes (salt, sour, sweet and bitter) were tested by the forced-choice technique in 27 patients with small-cell lung cancer, and 22 weight-matched control patients with non-malignant diseases. No significant differences in threshold concentrations could be demonstrated. When patients who were losing weight were compared with weight-stable patients, significantly lower taste thresholds for bitter substances were found in weight losing groups in both cancer and control patients. Small-cell lung cancer patients who responded to therapy had obtained an increased threshold for bitter taste at the time of reevaluation than at the time of diagnosis, an effect that may be explained by the chemotherapeutic regimen. The results suggest that in patients with small-cell lung cancer it is not the cancer disease per se but the weight loss that often accompanies it that causes an increased taste sensitivity for bitter substances.

Aged↗

PubMed1991

Food intake, eating-related complaints, and smell and taste sensations in patients with cancer of the lung, ovary and breast undergoing chemotherapy.

Nutritional status and energy and protein intake were studied in 52 patients with cancer of the breast, ovary or lung before, after 1, and after 3 cycles of aggressive chemotherapy. Pre-treatment intakes were somewhat lower than recommended and did not change after 3 cycles of chemotherapy, neither did nutritional status. Many patients had eating-related complaints, but these complaints did not increase significantly with chemotherapeutic treatment. In 31 patients electrical taste detection thresholds and chemical smell detection thresholds were measured before and after 3 cycles of chemotherapy. Changes in thresholds had no relation to changes in energy and protein intake. Perceived taste and smell changes were not reflected in chemosensory threshold values.

Journal Article↗