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PubMed2004

Food fears: a national survey on the attitudes of Australian adults about the safety and quality of food.

A national telephone survey of a representative sample of 1200 Australian adults was conducted in March 2002 in order to identify the factors of greatest concern to consumers in relation to the safety and quality of food, to measure recent trends in views about hazards in the food supply, to explore beliefs about the safety of additives and to discover whether consumers use food labels to check for ingredients of concern. Forty five percent of Australians responded that they were more concerned about the safety and quality of food than they were five years previously, while only 5% were less concerned. The most common potential hazards volunteered were additives and chemical residues (28%), followed by food processing/handling/freshness (21%), food hygiene or contamination (14%), and also genetic modification (14%). More than half of the respondents believe that additives and preservatives are harmful to your health and that many foods contain high levels of pesticides. A greater proportion of consumers claimed to be conscious of checking for additives, either general or specific, on food labels than for information on the salt or sugar content of products. Food regulators, journalists, the food industry and health professionals need to work together to correct misconceptions about the risks to health posed by common food additives and pesticide residues.

Adolescent↗
PubMed1997

Some Food and Drug Administration perspectives of fat and fatty acids.

Because of public health concerns about the amount of fat in the American diet, the Food and Drug Administration and the US Department of Agriculture have emphasized use of the recently reformed food label to inform consumers about the fat and fatty acid contents of foods. The health effects of specific fatty acids continue to be the subject of much research, discussion, and debate. Issues that must be addressed to further improve the communication effectiveness of the food label include health effects of n-3 and n-6 fatty acids; appropriate labeling of trans fatty acids, stearic acid, and other non-cholesterol-raising fatty acids; partially absorbed fats; and label claims, especially health claims, for specific fatty acids and fatty acids of biotechnologically altered foods.

Diet↗
PubMed1999

Cholecystokinin affects gastric emptying and stomach motility in the rainbow trout Oncorhynchus mykiss.

In this study, we describe new methods for recording gastric emptying and in vivo measurements of intragastric pressure in fish. Using these methods, we investigated the effects of the sulphated octapeptide of cholecystokinin (CCK8) on gastric emptying and on stomach motility in vivo and in vitro. Gastric emptying of 99Tcm-labelled food was measured in swimming fish by using a gamma camera, counting consecutive 2.5 min periods for 18-42 h. After 20 h, 55.3+/-4.0 % of the labelled food remained in the stomach of the control fish (mean s.e.m., N=9). Vascular infusion of CCK8 (25 pmol kg-1 h-1) delayed gastric emptying so that 70.4+/-4.8 % of the labelled food remained in the stomach after 20 h (N=8). Gastric pressure changes in vivo were measured using a balloon surgically fitted into the cardiac or pyloric part of the stomach. In the cardiac part, intra-arterial infusion of CCK8 at 0.1 nmol kg-1 h-1 resulted in a decrease in the frequency and amplitude of rhythmic contractions, while higher doses started/increased contractions. Atropine blocked much of the basal contractile activity, but did not influence the CCK8-induced inhibition of contractile activity. The pyloric part of the stomach was unaffected by intra-arterial infusion of CCK8 or atropine. In vitro perfusion of the stomach (with a balloon placed in the cardiac part to record motility) with CCK8 at high concentrations (10(-7 )mol l-1 and above) augmented the spontaneous contractions, while lower concentrations had inconsistent effects. In addition, CCK8 (10(-7) to 10(-6 )mol l-1) decreased the amplitude of spontaneous contractions in longitudinal strip preparations, usually in combination with an increase in the resting tension. The decrease in amplitude was not affected by the nitric oxide synthase inhibitor NG-nitro-l-arginine methyl ester hydrochloride (L-NAME; 10(-4 )mol l-1). Depending on the concentration and experimental arrangement, CCK8 had either inhibitory or excitatory effects on the cardiac stomach, suggesting the possible presence of different types of CCK receptor. We conclude that the predominant effect of CCK8 in vivo may be a slowing down of gastric emptying, presumably coinciding with a release of bile into the duodenum.

Animals↗
PubMed2001

The actual, but not labelled, fat content of a soup preload alters short-term appetite in healthy men.

The effects of the actual and labelled fat content of a soup preload on appetite at a test meal 30 min later were assessed in 16 healthy men. Each participant ate lunch on four occasions, combining two levels of fat energy (Low, 265 kJ or High, 1510 kJ) and two types of label (Low-fat or High-fat), presented as fictitious soup brand names. Preliminary work established that the Low-fat labels produced an expectation of reduced fat content and lower anticipated hedonic ratings, whereas the High-fat labels generated expectations of a high-fat content and above average hedonic ratings. These expectancies were confirmed in the main experiment, with the soups labelled as high fat rated as both more pleasant and creamy than those labelled low-fat, independent of actual fat content. However, intake at the test meal was unaffected by the preload label, but instead reflected the actual fat (hence, energy) content of the soup, with significantly lower food intake after the high-fat soup regardless of the food label. Rated hunger was lower, and fullness higher, at the start of the meal after the high-fat preloads regardless of how they were labelled, while the pattern of appetite change during the test meal was unaffected by preload. These results suggest that realistic food labels can modify the immediate experience of a consumed food, but do not alter appetite 30 min later in healthy men.

Adult↗
PubMed1999

Use of food nutrition labels is associated with lower fat intake.

OBJECTIVE: The Nutrition Labeling and Education Act of 1990 mandated that standardized nutrition information appear on almost all packaged foods manufactured after May 1994. This study describes the demographic and diet-related psychosocial correlates of nutrition label use, and examines the relationship between label use and diet. DESIGN/SUBJECTS: Data are from a random-digit-dial telephone survey of 1,450 adult residents of Washington State. The questionnaire assessed nutrition label use, fat-related diet habits, fruit and vegetable consumption, diet-related psychosocial factors, health behavior, and demographic characteristics. STATISTICAL ANALYSES: Analyses examined associations of demographic characteristics with nutrition label use; diet-related psychosocial factors and health behavior with nutrition label use, controlled for demographic characteristics; and nutrition label use with fat and fruit and vegetable intake, controlled for demographic characteristics and psychosocial factors. RESULTS: Nutrition label use was significantly higher among women, residents younger than 35 years, and residents with more than a high school education. When controlled for demographic characteristics, the strongest predictors of label use were believing in the importance of eating a low-fat diet, believing in an association between diet and cancer, and being in the maintenance stage of change for adopting a low-fat diet. Label use was significantly associated with lower fat intake and, after controlling for all demographic, psychosocial, and behavioral variables, explained 6% of the variance in fat intake (P < .001). Label use was not associated with fruit and vegetable consumption. APPLICATIONS/CONCLUSION: Persons successfully limiting their fat intake use nutrition labels, suggesting that the new nutrition labels are helpful. Dietetics professionals can use the results of this study to emphasize to their clients the importance of reading nutrition labels in maintaining a low-fat diet.

Adult↗
PubMed2006

Unsuspected lupin allergens hidden in food.

BACKGROUND: Lupin is a herbaceous plant from the legume family whose seed allergens usually have cross-reaction with peanut. Lupin flour is used in human nutrition because of its high nutritional and functional qualities. AIMS: The aim of this work was to detect non-specified lupin proteins contained in several manufactured foods. METHODS: Serum from a patient suffering anaphylactic episodes after ingestion of a certain brand of cookies and with oral allergy syndrome after eating chicken bouillon was used as a tracer. Lupin seeds and commercial food extracts were analyzed by SDS-PAGE, immunoblotting and immunoblotting inhibition. Lupin extract allergenicity after thermal processing was also analyzed. RESULTS: A lupin allergen with a molecular weight close to 14 kDa was detected in extracts from cookies, a chicken bouillon cube and a chicken dehydrated soup. CONCLUSIONS: The presence of unsuspected, hidden non-specified lupin sources in food labeling was demonstrated. According to the results of this study, it is important for food-allergic patients that food labels should declare all the components irrespective of their quantity.

Allergens↗
PubMed2003

Interaction of science, consumer practices and policy: calcium and bone health as a case study.

Data to support a relationship between calcium and bone health are a major part of the body of evidence that underlie calcium-related policy in the United States. Examples of these policies include dietary intake recommendations, health claims for calcium and osteoporosis on food labels and an objective to improve calcium intake of the U.S. population in Healthy People 2010. Median calcium intakes among females fall below recommended levels after childhood even when supplemental calcium intakes are included. This is a concern in light of data that support a positive relationship between calcium and bone health. Most of the studies on the calcium-bone relationship have focused on older women, and several have used fracture as the endpoint; a meta-analysis of their results suggests that increased calcium intake is associated with approximately 30% decrease in fracture risk. Studies in children, adolescents and premenopausal women have focused on the relationship between calcium and bone mineral density rather than fracture; most of these also support a positive relationship between calcium intake and skeletal health although some data gaps remain. Calcium appears to be a threshold nutrient (e.g., intakes above a certain level do not result in further benefit to bone). The effect of increased calcium intake on bone density does not appear to persist unless the higher intakes are sustained. There are certain conditions, such as lactation, during which calcium intake does not appear to influence bone. Other factors that may influence the effect of calcium on bone include bone-specific genotypes and physical activity.

Bone Diseases↗
PubMed1991

MSG and hydrolyzed vegetable protein induced headache: review and case studies.

Monosodium glutamate (MSG), an established headache trigger, has become far more prevalent in canned, packaged and prepared foods over the past decade. The presence of MSG in food may be difficult to detect since the terms "natural flavor," "flavoring," or "hydrolyzed vegetable protein (HVP)," all may appear on food labels to refer to MSG, according to current FDA food labeling codes. HVP typically contains 10-30% MSG. Case studies are presented in which the elimination of all food sources of MSG resulted in decreased headache frequency. Information and food lists helpful in identifying dietary MSG and HVP are presented. When patients are put on an MSG-free trial diet, attention needs to be given to identification of the wide variety of foods containing MSG and HVP.

Adult↗
PubMed2006

Consumers may not use or understand calorie labeling in restaurants.

This study was an investigation of the possible utility of calorie labeling legislation in restaurants in community (n=649) and college student (n=316) samples. Only 48% to 66% of participants presently looked at food labels, and 64% to 73% were able to report accurate knowledge of daily caloric needs. Furthermore, 44% to 57% reported that they were not likely to use food label information in restaurants if it were available. Therefore, public education campaigns focused on calorie requirements may need to precede restaurant labeling, and perhaps other possibilities in labeling formats should be considered (eg, defining foods as "low," "moderate," and "high" calorie).

Adult↗
PubMed2004

Methods for allergen analysis in food: a review.

Food allergies represent an important health problem in industrialized countries. Undeclared allergens as contaminants in food products pose a major risk for sensitized persons. A proposal to amend the European Food Labelling Directive requires that all ingredients intentionally added to food products will have to be included on the label. Reliable detection and quantification methods for food allergens are necessary to ensure compliance with food labelling and to improve consumer protection. Methods available so far are based on protein or DNA detection. This review presents an up-to-date picture of the characteristics of the major food allergens and collects published methods for the determination of food allergens or the presence of potentially allergenic constituents in food products. A summary of the current availability of commercial allergen detection kits is given. One part of the paper describes various methods that have been generally employed in the detection of allergens in food; their advantages and drawbacks are discussed in brief. The main part of this review, however, focuses on specific food allergens and appropriate methods for their detection in food products. Special emphasis is given to allergenic foods explicitly mentioned in the Amendment to the European Food Labelling Directive that pose a potential risk for allergic individuals, namely celery, cereals containing gluten (including wheat, rye and barley) crustaceans, eggs, fish, peanuts, soybeans, milk and dairy products, mustard, tree-nuts, sesame seeds, and sulphite at concentrations of at least 10 mg kg(-1). Sulphites, however, are not discussed.

Allergens↗
PubMed1979

Mycological survey of selected health foods.

A survey was conducted to compare the total viable fungal content and the number of different mold species encountered in 10 types of health foods labeled organically grown and in the same foods without such a label. The foods were wheat flour, corn meal, brown rice, figs, split peas, pinto beans, soybeans, walnuts, pecans, and peanuts. Results showed no consistent difference in either the total viable fungal content or the number of different mold species encountered between the labeled and unlabeled foods. Two genera of yeasts (Rhodotorula and Saccharomyces) and 22 gener of molds, including more than 65 species, were encountered. The mold flora was dominated by Aspergillus glaucus, Aspergillus niger, Aspergillus flavus, Aspergillus candidus, Penicillium cyclopium, and Penicillium viridicatum. Isolates of the genera Alternaria, Cladosporium, Fusarium, and Helminthosporium also occurred in certain foods. At least 10 toxicogenic species of Aspergillus and Penicillium were encountered. A total of 87 cultures of these species, all isolated from health foods, were screened for laboratory production of their respective toxins. Toxin production potential of these 87 cultures did not differ from that of cultures of the same species isolated from conventional foods.

Aspergillus↗
PubMed2001

Strengthening environmental and educational nutrition programmes in worksite cafeterias and supermarkets in The Netherlands.

The purpose of this study was to assess conditions for the adoption and continued implementation of different healthy nutrition programmes in worksite cafeterias and supermarkets, i.e. an educational programme and two environmental programmes (a food labelling programme and a food supply programme). Twenty semi-structured interviews were conducted with representatives of worksite cafeterias and supermarkets. Concepts of theories of diffusion were used as a framework for the study. Questions were formulated about the attributes of the innovation, and organizational and personal characteristics that might influence programme adoption and implementation. Results indicated that educational and environmental programmes in both worksite cafeterias and supermarkets should meet specific requirements regarding programme design, methods and materials in order to be adopted and implemented. Besides, some important implementation strategies of the educational and environmental programmes were identified. It is concluded that it seems feasible to conduct educational and environmental intervention programmes in worksite cafeterias and supermarkets, but that certain conditions for adoption and continued implementation have to be met. Based on the implications of this study, the development of an educational programme, a labelling programme and a food supply programme was completed.

Decision Making, Organizational↗
PubMed2001

Prevention of cardiovascular disease in Sweden: the Norsjö community intervention programme--motives, methods and intervention components.

OBJECTIVES: When epidemiologic data on cardiovascular disease (CVD) mortality rates in different Swedish regions were published in the early 1980s, there was great concern about the high CVD incidence in the northernmost counties of Sweden, namely Västerbotten and Norrbotten. This paper describe the development of a Northern Sweden community intervention programme for the prevention of CVD. METHODS: As there were no Swedish prototypes, the programme was designed by drawing on experiences from other community interventions. One unique emphasis of the Norsjö intervention programme was to combine a population strategy with efforts to contact each person individually when they became 30, 40, 50, and 60 years of age (the primary care approach). Using the primary care system as part of the community intervention, systematic risk factor screening and counselling by family medicine providers were carried out at the same time as the community intervention programme invoked other efforts to raise public awareness. RESULTS: During the first 10 years of the programme >90% of those invited participated in the individual health screening and counselling. A new food labelling system was introduced in the grocery stores, which after a few years became the official Swedish food labelling system. Sales statistics regarding dairy products showed a significant turnover of low fat products. According to public opinion, the health screening and counselling were reported to be the most influential factors supporting lifestyle changes. CONCLUSIONS: It was possible in Norsjö to create a local health promotion collaboration between healthcare providers, grocery stores, schools, municipal authorities, and the public in order to develop a Swedish model for community intervention. The different programme components were well received by the public.

Adult↗
PubMed1998

Prevalence and severity of food allergy--need for control.

Food allergy is an increasingly recognized manifestation of atopy. Patient and public awareness of food allergy is also increasing. Justifiable demands are being made for better medical guidance of the practice of food labelling for industry and catering businesses. Such advice must bear in mind the relative frequency and severity of allergies to certain foods. Some commonly allergenic foods (milk, egg, soya, wheat) are staple components of the diets of populations, used widely in prepared foods. The frequency of the allergies to these foods and their widespread uses means they and their derivatives must be declared on food labels. Less commonly used foods such as fish, shellfish, peanut, and tree nuts demand declaration due to the severity of reactions induced in the admittedly more rare, but increasingly common, sufferers of these allergies. Reactions to more unusual foods are increasingly being identified, and the "minimum" list is likely to be extended in the future.

Arachis↗
PubMed2001

Predictors of self-initiated, healthful dietary change.

OBJECTIVE: To examine demographic and psychosocial factors that predict healthful dietary change. DESIGN: A cohort study, examining how factors assessed at baseline predicted change in fat-related dietary habits and fruit and vegetable intakes 2 years later. PARTICIPANTS: Participants were recruited in 1995 and 1996 by random-digit dialing (response rate 0.63), and followed-up in 1997 and 1998 (follow-up rate 0.82). The final sample included 336 men and 502 women. MAIN OUTCOME MEASURES: Fruit and vegetable intake and fat-related dietary patterns, measured by telephone-administered surveys. STATISTICAL ANALYSES: Chi2 tests and linear regression were used to test associations of baseline characteristics with dietary change. RESULTS: Fat intake (energy from fat) decreased by approximately 2 percentage points and fruits and vegetables intake increased by 0.17 servings per day (both P<.001). Changes were significantly larger among women and persons who were well educated. Persons in the maintenance stage of change and persons who believed there was a strong relationship between diet and cancer made the largest dietary changes. Use of food labels was strongly associated with fat reduction, but not with increases in fruits and vegetables. APPLICATIONS: These results suggest that food labels are useful for helping people reduce fat intake, that interventions should target persons at all stages of dietary change, and that new efforts are needed to reach men and persons who are less well educated.

Adolescent↗
PubMed2002

Identification and concentration of soy isoflavones in commercial cat foods.

OBJECTIVE: To determine the absolute and relative soy isoflavone content in commercial cat foods. SAMPLE POPULATION: 14 dry, 6 semimoist, and 22 moist commercial cat foods. PROCEDURE: Soy isoflavone content of each food was determined by use of acid-methanol hydrolysis and high-pressure liquid chromatography with ultraviolet absorbance detection. Isoflavones were identified and quantified by reference to authentic standards. RESULTS: Genistein and daidzein were the major soy isoflavones identified in 24 of 42 foods, with concentrations ranging from 1 to 163 microg/g of food. Foods labeled as containing soybean solids (16/42) had isoflavone concentrations > 11 microg/g. More dry (13/14) and semimoist (6/6) foods contained isoflavones than moist foods (5/22). Isoflavone content and food cost were negatively correlated for dry and semimoist foods but not for moist foods. Total amount of isoflavone consumed by cats fed these soy-containing foods as a sole maintenance diet was estimated to be between 0.6 and 4.5 mg/kg of body weight/d, which is comparable to concentrations in humans that result in a measurable although modest effect on serum concentrations of steroid and thyroid hormones. CONCLUSIONS AND CLINICAL RELEVANCE: Genistein and daidzein are common constituents of commercial cat foods. Predictors of isoflavone content included ingredient labeling, food type, and food cost. Soy isoflavones in some commercial cat foods were detected in amounts predicted to have a biological effect.

Animal Feed↗
PubMed1995

FDA's public health goals in evaluating health claims.

Scientific developments have increased awareness of possible links between diet and health within the scientific community and in the general public and have generated interest in the use of disease-related health claims on food labels. The enactment of the Nutrition, Labeling, and Education Act for the first time authorizes such claims if they are claims approved by FDA. From FDA's perspective, it is imperative that statements regarding potential health benefits of changes in nutrient intake also take into consideration potential health risk. The ultimate goal must be to capitalize on available scientific evidence and the communication capacity of the food label to assist the consumer in constructing healthier diets.

Food Labeling↗