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At least 253 records · Page 14Linked to original sources
PubMed2005

Prevalence of self-reported food allergy and IgE antibodies to food allergens in Swedish and Estonian schoolchildren.

OBJECTIVE: To compare the prevalence of self-reported food allergy and IgE antibodies to food allergens in wheezing and non-wheezing Estonian and Swedish schoolchildren, in the light of the disparities in the standard of living, food consumption and prevalence of respiratory allergies that still exist between Estonia and the Scandinavian countries. DESIGN AND SETTING: As a part of the ISAAC Phase II study, children from a random sample of schools in Tallinn in Estonia and Linköping and Ostersund in Sweden participated in skin prick tests to inhalant allergens and the parents replied to questionnaires. IgE antibodies against a panel of food allergens (egg white, milk, soy bean, fish, wheat and peanut) were taken from children with questionnaire-reported wheezing and a random sample of nonwheezing children. SUBJECTS: Children aged 10-11 y. RESULTS: The prevalence of self-reported food allergy was similar in Estonia and Sweden and about twice as high in wheezing children than in nonwheezing children. In Estonia, however, 3% of the children with perceived food allergy reported reactions from at least four different foods, as compared to 31% in Sweden. The prevalence of sensitisation to food allergens was similar in wheezing and nonwheezing children in Estonia (8%) while, in Swedish children, IgE antibodies to food allergens were more likely among wheezing children (Linköping 38 vs 11%, crude OR 5.1, 95% CI 2.2-11.6, and Ostersund 24 vs 7%, crude OR 4.1, 95% CI 1.9-8.5). CONCLUSION: Our study suggests that IgE-mediated food reactions were less likely in Estonian schoolchildren. Moreover, the perception of food allergy and thereby the meaning of self-reported food allergy appears to be different in the two countries.

Allergens↗
PubMed2003

Use of natural food flavours to increase food and nutrient intakes in hospitalized elderly in Hong Kong.

The present study investigated the effect of natural food flavours on food and nutrient intake in hospitalized elderly patients in Hong Kong. Food intake was directly measured for breakfast, lunch and dinner over five consecutive days -- two control days and three experimental days. For the three experimental days, six natural food flavours, based on familiarity of use and wide acceptance to the patient population, were added to each standard lunch and dinner meal. Each food item provided to each patient was weighed before and after consumption. Fourteen elderly subjects (>/=65 years; seven males) from Shatin Hospital in Hong Kong participated in the study. The use of natural food flavours in the hospitalized elderly promoted increased food and macronutrient intakes. Total food, energy and fat intakes on day 3 were significantly increased (P=0.037, P=0.008 and P=0.019, respectively). Although total energy and protein intakes were increased by 13-26% and 15-28%, respectively, nutrient intakes remained low compared with requirements. Findings from this pilot study suggest a role for natural food flavours in the elderly. Whether food and nutrient intakes would have shown an increase in the absence of any intervention could not be determined. Further work to investigate the long-term effect of natural food flavours on food and nutrient intakes in the elderly is required.

Aged↗
PubMed1997

Method for assessing food intakes in terms of servings based on food guidance.

We describe a method for comparing food intakes reported in surveys with recommendations given in the US Department of Agriculture's food guide pyramid. Such comparison was previously difficult because many foods are eaten as mixtures that cannot be categorized into pyramid food groups and because food intake data and food recommendations are expressed in different units of measurement. We developed a recipe file showing ingredients at multiple levels of breakdown and used it to disaggregate food mixtures into their ingredients so that they could be placed into pyramid food groups. Food-specific weight consistent with the pyramid definitions for serving sizes were derived from the food code book of the 1989-1991 Continuing Survey of Food Intakes by Individuals and used to develop a serving-weight file. Data collected from 8181 adults aged > or = 20 y in the survey were used to estimate the mean number of servings from pyramid food groups and percentages of the population meeting pyramid recommendations. The mean numbers of servings were close to the minimum recommendations for the grain, vegetable, and meat groups and well below the minimum recommendations for the fruit and dairy groups. large proportions of adults (43-72%) failed to meet the dietary recommendations. Our method has several nutrition monitoring and nutrition education applications.

Adult↗
PubMed1989

Food-based validation of a dietary questionnaire: the effects of week-to-week variation in food consumption.

The reproducibility and validity of responses for 55 specific foods and beverages on a self-administered food frequency questionnaire were evaluated. One hundred and seventy three women from the Nurses' Health Study completed the questionnaire twice approximately 12 months apart and also recorded their food consumption for seven consecutive days, four times during the one-year interval. For the 55 foods, the mean of correlation coefficients between frequencies of intake for first versus second questionnaire was 0.57 (range = 0.24 for fruit punch to 0.93 for beer). The mean of correlation coefficients between the dietary records and first questionnaire was 0.44 (range = 0.09 for yellow squash to 0.83 for beer and tea) and between the dietary records and the second questionnaire was 0.52 (range = 0.08 for spinach to 0.90 for tea). Ratios of within- to between-person variance for the 55 foods were computed using the mean four one-week dietary records for each person as replicate measurements. For most foods this ratio was greater than 1.0 (geometric mean of ratios = 1.88), ranging from 0.25 (skimmed milk) to 14.76 (spinach). Correlation coefficients comparing questionnaire and dietary record for the 55 foods were corrected for the within-person variation (mean corrected value = 0.55 for dietary record versus first questionnaire and 0.66 versus the second). Mean daily amounts of each food calculated by the questionnaire and by the dietary record were also compared; the observed differences suggested that responses to the questionnaire tended to over-represent socially desirable foods. This analysis documents the validity and reproducibility of the questionnaire for measuring specific foods and beverages, as well as the large within-person variation for food intake measured by dietary records. Differences in the degree of validity for specific foods revealed in this type of analysis can be useful in improving questionnaire design and in interpreting findings from epidemiological studies that use the instrument.

Adult↗
PubMed2005

Defending body mass during food restriction in Acomys russatus: a desert rodent that does not store food.

Golden spiny mice, which inhabit rocky deserts and do not store food, must therefore employ physiological means to cope with periods of food shortage. Here we studied the physiological means used by golden spiny mice for conserving energy during food restriction and refeeding and the mechanism by which food consumption may influence thermoregulatory mechanisms and metabolic rate. As comparison, we studied the response to food restriction of another rocky desert rodent, Wagner's gerbil, which accumulates large seed caches. Ten out of 12 food-restricted spiny mice (resistant) were able to defend their body mass after an initial decrease, as opposed to Wagner's gerbils (n = 6). Two of the spiny mice (nonresistant) kept losing weight, and their food restriction was halted. In four resistant and two nonresistant spiny mice, we measured heart rate, body temperature, and oxygen consumption during food restriction. The resistant spiny mice significantly (P < 0.05) reduced energy expenditure and entered daily torpor. The nonresistant spiny mice did not reduce their energy expenditure. The gerbils' response to food restriction was similar to that of the nonresistant spiny mice. Resistant spiny mice leptin levels dropped significantly (n = 6, P < 0.05) after 24 h of food restriction, and continued to decrease throughout food restriction, as did body fat. During refeeding, although the golden spiny mice gained fat, leptin levels were not correlated with body mass (r(2) = 0.014). It is possible that this low correlation allows them to continue eating and accumulate fat when food is plentiful.

Activity Cycles↗
PubMed1994

Effects of food deprivation and restriction, and metabolic blockers on food hoarding in Siberian hamsters.

Syrian hamsters do not increase their food intake following several metabolic challenges, including food deprivation and blockade of metabolic fuel utilization, in contrast to the response of other small rodents to these challenges. Perhaps hamsters respond to such challenges differently, for example by altering hoarding. In the present experiments, we have begun to question the role of food hoarding in the total energy balance of Siberian hamsters. Therefore, we developed a simulated burrow system, where food was available outside the burrow for consumption and/or hoarding during a 15-h period surrounding the 8-h dark portion of the photocycle. Food hoarding, but not food intake, increased dramatically after 32- and 56-h fasts and was greater following the longer fast. Food-restricted weight-reduced hamsters (80% of ad libitum-fed controls) were refed and given the opportunity to hoard. Initially, when body weights were low, food hoarding was maximal and then decreased gradually to control levels as body weights reached those of the ad libitum-fed controls. Food intake was not affected. Neither hoarding nor food intake was affected by treatment with long-acting protamine zinc insulin, given to enhance the storage of metabolic fuels, at any dose tested. Finally, neither food intake nor hoarding was affected by treatment with the glucose utilization blocker 2-deoxy-D-glucose, the fatty acid utilization blocker methyl palmoxirate, or a combination of the two treatments, all at doses that stimulate food intake in laboratory rats.(ABSTRACT TRUNCATED AT 250 WORDS)

Animal Feed↗
PubMed2005

Control of feeding in aplysia with ad libitum access to food: presence of food increases the intervals between feeding bouts.

The patterning of feeding and the quantity eaten in Aplysia californica with ad libitum food access cannot be explained by the effects of three variables previously shown to control the patterning of consummatory feeding responses and the quantity eaten in animals hand-fed individual meals. Feeding in ad libitum conditions is regulated primarily by varying the time between feeding bouts rather than by modulating bout lengths or the efficacy of consummatory movements within a bout. Aplysia with steady-state food access are in a newly characterized feeding state in which they are relatively unresponsive to food. They eat very little (1-4% of the time), and the quantity eaten is unrelated to the quantity of food in the anterior gut. The steady state can be maintained by the presence of food, even if animals do not contact food. The chemosensory rhinophores signal the presence of food that maintains the steady state. Up to 24 h without food is needed for animals to recover from the inhibition of feeding by steady-state presence of food. Recovery from the steady state is partially governed by postingestion stimuli as shown by a faster recovery in animals that have not been in contact with food. Inhibition of feeding during the steady-state is mediated in part via humoral factors because bathing the cerebral and buccal ganglia in hemolymph from animals in the steady state inhibits the ability to elicit buccal motor programs via a cholinomimetic thought to simulate stimulation of the lips with food. After food deprivation that is sufficiently long so that the steady-state decays, animals eat a large meal the size and dynamics of which are consistent with regulation via the three variables previously identified. This large meal is modulated by pheromones secreted by conspecifics even in sexually immature Aplysia.

Animals↗
PubMed2003

Food protein-induced enterocolitis syndrome caused by solid food proteins.

BACKGROUND: Infantile food protein-induced enterocolitis syndrome (FPIES) is a severe, cell-mediated gastrointestinal food hypersensitivity typically provoked by cow's milk or soy. Solid foods are rarely considered a cause. OBJECTIVE: To describe the clinical characteristics and natural history of FPIES provoked by solid foods. METHODS: Patients with FPIES induced by solid foods were identified and their clinical course compared with a control group with FPIES caused by cow's milk and/or soy evaluated over the same time period. RESULTS: Fourteen infants with FPIES caused by grains (rice, oat, and barley), vegetables (sweet potato, squash, string beans, peas), or poultry (chicken and turkey) were identified. Symptoms were typical of classical FPIES with delayed (median: 2 hours) onset of vomiting, diarrhea, and lethargy/dehydration. Eleven infants (78%) reacted to >1 food protein, including 7 (50%) that reacted to >1 grain. Nine (64%) of all patients with solid food-FPIES also had cow's milk and/or soy-FPIES. Initial presentation was severe in 79% of the patients, prompting sepsis evaluations (57%) and hospitalization (64%) for dehydration or shock. The diagnosis of FPIES was delayed, after a median of 2 reactions (range: 2-5). Thirty patients with typical cow's milk- and/or soy-FPIES were identified for comparison. Overall, 48% of the 44 infants with FPIES were reactive to >1 food protein, and the risk for multiple food hypersensitivity approached 80% in the infants with solid food or soy-induced FPIES. None of the patients developed FPIES to maternally ingested foods while breastfeeding unless the causal food was fed directly to the infant. CONCLUSIONS: Cereals, vegetables, and poultry meats, typically regarded as of low allergenic potential, must be considered in the evaluation of FPIES, particularly in infants previously diagnosed with FPIES to cow's milk or soy, and as an initial cause in patients who have been exclusively breastfed. Infants with FPIES are at risk for multiple dietary protein hypersensitivities during an apparent period of immunologic susceptibility. Pediatricians should consider FPIES in the differential diagnosis of shock and sepsis.

Age Factors↗
PubMed1998

Food diversity and validity of semiquantitative food frequency questionnaire.

We hypothesized that validity of semiquantitative food frequency questionnaire would be affected by food diversity (variety of foods consumed), because greater food diversity may be related to greater within-individual variation of nutrient intake, which can attenuate the correlation coefficient measuring validity of the questionnaire. We obtained 12 one-day diet records over one year and responses to a semiquantitative food frequency questionnaire from 37 subjects. The food diversity score for each subject was determined by the total number of different foods consumed during the 12 days for the diet records, and the subjects were divided into two groups according to the score. The within-individual variances were similar in those with higher and lower food diversity scores. We never observed a significantly lower correlation coefficient for any nutrient in those with higher food diversity scores. The observed and corrected correlations for most of the micronutrients were higher in those with higher food diversity scores, and the differences were statistically significant for crude fiber, vitamin C, iron, and potassium. The validity of the semiquantitative food frequency questionnaire did not appear to be lowered greatly by greater food diversity.

Adult↗
PubMed1992

[Changes in plasma histamine concentrations following food challenges in children with food allergy].

This study was undertaken to determine whether the measurement of plasma histamine concentrations after food challenges provides an additional predictive marker for the diagnosis of food allergy. In 13 patients who were positive to food antigen-specific IgE, 21 oral food challenges were performed. In 5 non-atopic subjects (controls), 5 oral food challenges were performed in the same way. Plasma histamine concentration was measured by RIA before the challenges and 5, 15, 30, 60, 120, 240 min afterwards. Significant rises in plasma histamine concentrations were observed 120 and 240 min after the challenges in the group of patients who were positive to food challenges. The late onset of the plasma histamine elevation suggests that antigenic macromolecules are absorbed from the small intestine and then reach the target tissues where mast cells release histamine. Even in the group of patients who were negative to food challenges, the peak concentration of the plasma histamine in each patient was significantly higher than it was before challenge. No significant change in plasma histamine concentrations was observed after the challenges in the controls. The results confirmed the strong connection between food allergy and the elevation of plasma histamine concentration, and furthermore they implied the existence of allergic reaction in patients who are negative to food challenges as well as in those who are positive to food challenges. Therefore, plasma histamine concentration following food challenges might be useful markers in the detection of food allergy.

Adolescent↗
PubMed1985

Typology of food preferences identified by Nutri-Food Sort.

A Q-sort instrument to measure and identify a typology of food preferences was developed and tested. Sixty-eight pictures of food items were used for the Q-sort called the Nutri-Food Sort. Foods chosen were divided evenly among the following categories: low nutrient/high calorie, low nutrient/low calorie, high nutrient/high calorie, and high nutrient/low calorie. Ninety-seven women sorted the pictures on the basis of preference on a 7-point scale from "like a lot" to "dislike a lot." The results were factor analyzed (Q-type), producing four distinct respondent groups or types. The types were labeled: "finicky eaters," "health-conscious dieters," "diverse diners," and "high-calorie traditionalists." The "finicky eaters" favored only 8 foods and disliked 40. "Health-conscious dieters" preferred low-calorie foods. The "diverse diners" preferred a wide variety of foods and were more adventuresome in their choices. The "high-calorie traditionalists" preferred high-calorie foods and "all-American" favorites. The four food preference categories originally predicted were partially accurate descriptions of the resulting four food preference factor groups. Overall, the Nutri-Food Sort appears to be a versatile instrument that has wide applicability in research on food behaviors, attitudes, and preferences.

Adult↗
PubMed2005

Food service workers' self-reported food preparation practices: an EHS-Net study.

This study was conducted by the Environmental Health Specialists Network (EHS-Net), a network of environmental health specialists and epidemiologists at federal and state health agencies, whose mission is to improve environmental health practice. One of EHS-Net's primary goals is to improve the understanding of the underlying causes of foodborne illness using a system-based approach. As part of this ongoing effort, EHS-Net analyzed data from a telephone survey of food service workers designed to increase our understanding of food preparation practices (a cause of foodborne illness) in restaurants. Results indicated that risky food preparation practices were commonly reported. Respondents said that at work they did not always wear gloves while touching ready-to-eat (RTE) food (60%), did not always wash their hands or change their gloves between handling raw meat and RTE food (23% and 33%), did not use a thermometer to check food temperatures (53%), and had worked while sick with vomiting or diarrhea (5%). Several factors were associated with safer food preparation practices. Workers responsible for food preparation reported washing their hands and wearing gloves when handling RTE food more often than workers not responsible for food preparation. Workers who cooked reported changing their gloves more often than workers who did not cook. Older workers and managers reported washing their hands more often than younger workers and non-managers. Workers in chain restaurants more frequently reported using thermometers than workers in independently owned restaurants. This study provides valuable information concerning the prevalence of food preparation practices and factors that may impact those practices. Additional research is needed to better understand those factors.

Adult↗
PubMed2004

Food insufficiency is not related to the overall variety of foods consumed by young children in low-income families.

This study explored the relationship between food sufficiency status and redundancy of food choices, or dietary variety, among children in low-income families using the Variety Score from the Healthy Eating Index. Two samples of children ages 2 to 3 (n=1,242) and 4 to 8 years (n=1,506) were selected from the Continuing Survey of Food Intakes by Individuals 1994-1996, 1998 and then classified as either food sufficient, food sufficient with limitations, or food insufficient. Mean variety scores were low for all children, but did not differ by food sufficiency status for either age group. However, they did differ by Special Supplemental Nutrition Program for Women, Infants, and Children participation and region of the country for the younger and older children, respectively. Results suggest the importance of nutrition education and food assistance programs that enhance dietary variety. Further research should explore how food assistance program participation is related to dietary variety and the degree to which variety within food groups is related to food security.

Child↗
PubMed1991

Enhanced defensiveness and increased food motivation each contribute to aggression and success in food competition by rats with medial hypothalamic lesions.

Castrated male rats (N = 27) with medial hypothalamic lesions or sham lesions were placed on a 23-h food-deprivation schedule and adapted to a highly palatable liquid food. They were also given two tests of defensiveness toward an experimenter. All animals were then housed in medial hypothalamic lesion/sham lesion pairs and subjected to a series of 6 competition tests (1 per day). Following the competition tests, all animals were given individual food consumption tests and a third test of defensiveness toward an experimenter. Correlational analysis showed that postcompetition defensiveness scores but not precompetition defensiveness scores or individual food consumption were related to aggression during the food competition. Analysis by criterion groups indicated that animals high in precompetition defensiveness and with food consumption in the normal range were not more successful in the competition but were slightly more aggressive than their sham-lesioned competitors. Animals with high postcompetition defensiveness scores and with individual food consumption in the normal range were more successful than their sham-lesioned competitors and the most aggressive of the lesioned animals during the food competition. Animals that were high in food consumption and only moderately defensive were also more successful but only slightly more aggressive in the food competition than their sham-lesioned competitors. These results suggest that a high and stable level of defensiveness, and excessive food intake, each contribute to the success and aggressiveness of rats with medial hypothalamic lesions in a food competition situation.

Aggression↗
PubMed1989

Breakdown of dietary restraint following mere exposure to food stimuli: interrelationships between restraint, hunger, salivation, and food intake.

It was hypothesised that the hunger-enhancing effects of exposure to the sight and smell of palatable food would disinhibit eating in restrained eaters (self-reported dieters). In two experiments exposure to palatable food stimuli led to increases in motivational (hunger) ratings and salivation, and was followed by overeating in restrained subjects compared with the control condition (no food during exposure) and a condition in which nonpreferred food was presented during the exposure phase. The food intake of unrestrained subjects, on the other hand, was reduced following exposure to palatable food in the first experiment. This shows that breakdown of dietary restraint can be induced by food stimuli even when the food does not constitute a preload. Mere exposure to the sight and smell of palatable food is sufficient to precipitate loss of dieting motivation. The effects of exposure on hunger and salivation were, in general, unrelated to food intake or degree of dietary restraint. Therefore, changes in hunger do not appear to directly mediate increased food intake in dieters. Instead, it is tentatively suggested that anxiety resulting from exposure to liked food may play a role both in disinhibiting eating and suppressing salivation in restrained subjects.

Adolescent↗
PubMed2006

The food propensity questionnaire: concept, development, and validation for use as a covariate in a model to estimate usual food intake.

OBJECTIVE: Twenty-four-hour recalls capture rich information on food consumption, but suffer from inadequately measuring usual intakes of episodically consumed foods. We explore using food frequency questionnaire (FFQ) data as covariates in a statistical model to estimate individual usual intakes of episodically consumed foods and their distributions and describe the development of the Food Propensity Questionnaire, an FFQ introduced in the 2003-2004 National Health and Nutrition Examination Survey. DESIGN: We analyzed data from 965 adult participants in the Eating at America's Table Study who completed four 24-hour recalls and an FFQ. We assessed whether or not increasing FFQ-reported frequency was associated with both number of 24-hour recall consumption days and amounts reported. RESULTS: For 52 of 56 food groups (93%), and 218 of 230 individual foods (95%), there were significant monotonically increasing relationships between FFQ frequency and 24-hour recall probability of consumption. For 47 of 56 food groups (84%) and 55 of 230 (24%) individual foods, there were significant positive correlations between FFQ frequencies and consumption-day mean intake. CONCLUSIONS: We found strong and consistent relationships between reported FFQ frequency of food and food-group consumption and probability of consumption on 24-hour recalls. This supports the premise that frequency data may offer important covariate information in supplementing multiple recalls for estimating usual intake of food groups.

Adolescent↗
PubMed2002

Food management practices used by people with limited resources to maintain food sufficiency as reported by nutrition educators.

The food management practices used by people with limited resources to ensure food sufficiency have not been fully characterized. Semistructured interviews were conducted with 51 nutrition educators from the New Jersey Expanded Food and Nutrition Education Program and Food Stamp Nutrition Education Program, regarding the food management practices of program participants. Practices were grouped into two categories using the constant comparative method: manage food supply (n = 14) and regulate eating patterns (n = 15). Well-documented stratagems, such as overeating when food is available and cycling monthly eating patterns, were confirmed. Novel practices were identified. Practices causing food safety or nutritional risks included removing spoiled sections, slime, mold, and insects from food; eating other people's leftovers; and, eating meat found as road kill. A foundation was formed for a grounded theory concerning food management practices by people with limited resources. Verification of these results with audiences with limited resources and determination of prevalence and relative risk of these practices is necessary. This research is important for nutrition professionals who work with people with limited resources because it elucidated a spectrum of safe and risky food management practices, proposed methods to ameliorate monthly eating pattern cycles, and exposed the possibility of food insecurity in unsuspected cases.

Adolescent↗
PubMed1996

Dietary assessment in epidemiology: comparison on food frequency and a diet history questionnaire with a 7-day food record.

The validity of two types of diet assessment methods, a self-administered food frequency questionnaire and and interviewer-administered detailed diet history, was assessed relative to a 7-day food record on a population- based sample of 95 men and 108 women in Toronto, Canada, between May 1989 and July 1990. Each study subject completed both questionnaire methods, a food frequency questionnaire and an interviewer-administered diet history, as well as a 7-day food record in a crossover design. Data were analyzed for both unadjusted and energy-adjusted nutrients to estimate Pearson's and intraclass correlations and agreement within the categories. Mean values for the intake of most nutrients assessed by the two questionnaire methods were similar. Average, energy-adjusted Pearson's correlation coefficients for men between a food frequency questionnaire and a 7-day food record were 0.55 for macronutrients and 0.48 for micronutrients compared with 0.47 for macro- and 0.48 for micronutrients between an interviewer-administered diet history and a 7-day food record. For women, they were 0.48 for macro- and 0.54 for micronutrients between a food frequency questionnaire and a 7-day food record and 0.46 and 0.49, respectively, between an interviewer-administered diet history and a 7-day food record. The energy-adjusted Pearson correlations were generally higher than were the energy-unadjusted Pearson correlations and the intraclass correlations. The present study suggests that a food frequency questionnaire is comparable with an interviewer-administered diet history as a predictor of nutrients as estimated form a 7-day food record.

Adult↗