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PubMed1996

Nutrient density estimates from an average of food frequency and food records correlate well with serum concentration of vitamins E and the carotenoids in free-living adults.

Dietary intakes are usually estimated by either a food frequency test, or by food records. We hypothesized that dietary intake estimates for fat soluble vitamins might be more accurate if information from both food frequency tests and food records were used. We estimated dietary intakes in 10 healthy adults by 4 food frequency questionnaires and ten 3-day food records collected over a year. Serum antioxidant nutrient concentrations (vitamins A, E, and the carotenoids) were measured by HPLC throughout the year. Few changes in intake occurred over the year. Estimates of nutrient densities correlated more often than estimates of nutrient intakes to serum nutrient concentrations. Nutrient density estimates derived from the average of food frequency and food record estimates were significantly correlated with serum nutrient concentrations more often than dietary estimates derived from either food frequency or food records alone. We suggest that nutrient density estimates derived from a combination of food frequency and food records may be useful for studies of free-living individuals.

Adult↗

PubMed2000

Montreal Food Bank Users' Intakes Compared With Recommendations of Canada's Food Guide to Healthy Eating.

Demand for food assistance in Canada has grown throughout the 1990s. In a survey of the sociodemographic and nutritional characteristics of 428 adult food bank users, we used results of four 24-hour recall interviews to determine the number of servings from Canada's Food Guide to Healthy Eating food groups these clients were consuming. Our intent was to use a resource familiar to diverse audiences to describe the food intake of Montreal-area food bank clients. No age group and neither gender met the minimum target intake level for milk products. Mean intake of grain products and meat and alternatives met or exceeded minimum recommended levels. Women between the ages of 18 and 49 years consumed fewer servings of vegetables and fruit than the recommended minimum (4.9+/-3.2 servings). In general, food bank users' mean intakes were no worse than those of the Quebec general population, although their intake of milk products was lower. However, the mean number of food group servings varied greatly and reflected very low intakes by some food-bank clients. Nutrition education based on Canada's Food Guide to Healthy Eating may be one approach that food banks can take to help clients broaden the number and variety of foods consumed.

Journal Article↗

PubMed1985

Evaluation of immediate adverse reactions to foods in adult patients. II. A detailed analysis of reaction patterns during oral food challenge.

Eighty-three oral food challenges were performed on 25 patients with a history of immediate adverse reaction to foods. Seventy-one food challenges were performed in 24 patients, whereas 12 placebos were administered to nine patients. Of the 71 food challenges observed, 12 were positive in 10 patients. All challenges with placebo were negative. Doses of challenge foods provoking observable reactions ranged from 5 to 100 gm. The clinical signs and symptoms noted on food challenge reproduced those reported by history. Reactions were mild, generally self-limited, and were not accompanied by elevations in urinary histamine. A plasma histamine elevation was observed in one patient. A 10- to 12-mo follow-up survey of nine patients with negative food challenges revealed that six patients had resumed eating the challenge food on a regular basis without experiencing adverse reactions, whereas three patients continued to avoid the challenge food. All 10 patients with positive food challenges continued to avoid the challenge food.

Administration, Oral↗

PubMed2026

The combined and independent influence of food texture and a 'mindful eating' instruction on eating rate and food intake among Dutch primary schoolchildren.

Eating rate (ER), the amount of food consumed per unit of time, is a key determinant of food intake, with faster ER associated with larger meal size. Research in adults has shown that both sensory properties like texture, and instructions can influence ER and intake. However, their independent and combined effect on ER and intake in children remain poorly understood. This study examined the effects of food texture and a 'mindful eating' instruction on ER and food intake in children. Children (N = 73), 38 boys, aged 4-12 years, participated in a 4-week cluster-randomized incomplete cross-over study conducted during regular school lunches. Using a 2×3 factorial design, children were exposed to two levels of food texture (softer vs. harder whole-grain buns) and three types of instructions (none, control, 'mindful'). Linear mixed models with repeated measures were used, adjusting for sex and group. As the interaction between food-texture and type of instructions was non-significant, it was excluded from the final models. Results revealed a strong main effect of food texture on ER and food intake (all p < 0.001), where compared with softer buns, harder buns were associated with a slower eating rate (Δ = -6.67 g/min, SE = 0.59) and reduced food intake (Δ = -70 g, SE = 8). In contrast, type of instruction had no significant effect on ER or intake (p = 0.85). Our findings demonstrate that food texture exerts a dominant influence on children's eating rate and food intake, highlighting texture modification as a potential leverage point for influencing ER and intake in children.

Humans↗

PubMedDate not supplied

Attitudes and behaviors of food donors and perceived needs and wants of food shelf clients.

OBJECTIVE: Explore the attitudes and behaviors of individuals who donate foods to food shelves and the perceived needs of the clientele using the food shelves in terms of cultural, health, and nutritional concerns. DESIGN: Qualitative methods (focus group interviews). SETTING: Focus groups (5 client and 7 donor) were conducted at food shelves, churches, and community centers. PARTICIPANTS: Client focus group members (n = 31) were mostly middle-aged and elderly individuals of mixed ethnicity and donor focus group members (n = 64) were mostly white and well educated and had incomes > $50 000. MAIN OUTCOME MEASURE(S): In-depth focus groups were conducted to obtain information regarding attitudes and beliefs of individuals who donate food and perceptions of needs among food shelf clients. ANALYSIS: Transcripts were analyzed systematically by coding comments according to categories and examining for common themes. RESULTS: Food donations did not match client needs for people with different ethnic backgrounds or age groups and food safety concerns. CONCLUSIONS AND IMPLICATIONS: This study demonstrates the need for nutrition educators to work with food shelf and food bank directors regarding the education of staff and general population on appropriate food donations.

Adolescent↗

PubMed1995

The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars.

The primary aim of the present study was to expand the glycaemic index (GI) database by determining the GI and insulin index values of thirty-nine foods containing sugars in healthy adults. The second aim was to examine the hypothesis that glycaemic and insulin responses to foods which contain added sugar(s) are higher than responses to foods containing naturally-occurring sugars. Eight healthy subjects drawn from a pool of eighteen consumed 50 g carbohydrate portions (except 25 g carbohydrate portions for fruits) of the test foods. The GI and insulin index were determined according to standardized methodology and expressed on a scale on which glucose = 100. The median GI and insulin index values of all foods tested were 56 (range 14 to 80) and 56 (range 24 to 124) respectively. The median GI of the foods containing added sugars was similar to that of foods containing naturally-occurring sugars (58 v. 53 respectively, P = 0.08). Likewise, the median insulin index of the foods containing added sugars was not significantly different from that of foods containing naturally-occurring sugars (61 v. 56 respectively, P = 0.16). There was no evidence of 'rebound hypoglycaemia' or excessive insulin secretion relative to the glucose response. We conclude that most foods containing sugars do not have a high GI. In addition, there is often no difference in responses between foods containing added sugars and those containing naturally-occurring sugars.

Adult↗

PubMed2001

Food allergy--towards predictive testing for novel foods.

The risks associated with IgE-mediated food allergy highlight the need for methods to screen for potential food allergens. Clinical and immunological tests are available for the diagnosis of food allergy to known food allergens, but this does not extend to the evaluation, or prediction of allergenicity in novel foods. This category, includes foods produced using novel processes genetically modified (GM) foods, and foods that might be used as alternatives to traditional foods. Through the collation and analysis of the protein sequences of known allergens and their epitopes, it is possible to identify related groups which correlate with observed clinical cross-reactivities. 3-D modelling extends the use of sequence data and can be used to display eptiopes on the surface of a molecule. Experimental models support sequence analysis and 3-D modelling. Observed cross-reactivities can be examined by Western blots prepared from native 2-D gels of a whole food preparation (e.g. hazelnut, peanut), and common proteins identified. IgEs to novel proteins can be raised in Brown Norway rat (a high IgE responder strain) and the proteins tested in simulated digest to determine epitope stability. Using the CSL serum bank, epitope binding can be examined through the ability of an allergen to cross-link the high affinity IgE receptor and thereby release mediators using in vitro cell-based models. This range of methods, in combination with data mining, provides a variety of screening options for testing the potential of a novel food to be allergenic, which does not involve prior exposure to the consumer.

Allergens↗

PubMed2002

Relative immunogenicity of commonly allergenic foods versus rarely allergenic and nonallergenic foods in mice.

Food allergies affect 6 to 8% of children and 2% of adults in the United States. For reasons that are not clear, eight types of food account for a vast majority (approximately 90%) of food-induced hypersensitivity reactions. In this study, C57Bl/6 mice were used to test the hypothesis that commonly allergenic foods are intrinsically more immunogenic than rarely allergenic or nonallergenic foods in allergy-susceptible hosts. Groups of mice (n = 4 to 5) were injected intraperitoneally with the protein extracts (plus alum as an adjuvant) from chicken eggs, peanuts, almonds, filberts-hazelnuts, walnuts, soybeans, and wheat (commonly allergenic foods) and coffee, sweet potatoes, carrots, white potatoes, cherries, lettuce, and spinach (rarely allergenic and nonallergenic foods). Primary and secondary immune responses (as measured by specific IgG1 antibody serum levels) were measured by an enzyme-linked immunosorbent assay. Proteins from peanuts, almonds, filberts, sweet potatoes, cherries, and spinach elicited robust primary and/or secondary immune responses. Proteins from eggs, walnuts, and lettuce elicited poor primary responses but significant secondary responses. In contrast, wheat, soybeans, coffee, carrots, and white potatoes elicited barely detectable to poor primary and secondary immune responses. The order of the immunogenicity levels of these foods in mice is as follows: almonds = filberts > spinach (Rubisco) > peanuts > or = sweet potatoes > cherries > lettuce > walnuts > chicken eggs > carrots > or = white potatoes > wheat = coffee = soybeans. In summary, these data demonstrate for the first time that: (i) foods vary widely with regard to their relative immunogenicity in allergy-susceptible hosts and (ii) intrinsic immunogenicity in mice does not distinguish commonly allergenic foods from rarely allergenic or nonallergenic foods.

Allergens↗

PubMed1999

[Food intolerance and food allergy].

Confirmed adverse reactions to foods may be caused by toxic, enzymatic, pharmacological, "pseudoallergic" or allergic mechanisms. True food allergies are mostly IgE-mediated and directed against one or only a few food proteins. They appear typically as eczema and gastrointestinal symptoms (vomiting, diarrhoea, abdominal cramps) among infants and as oral allergy syndrome, urticaria/angioedema, rhinoconjunctivitis or anaphylaxis among adults. The majority of food allergies among adults is caused by cross-reactivity of IgE against inhalative allergens also reacting with food proteins. This must be considered in investigations by skin-prick testing and/or specific IgE measurement, since the sensitivity of these tests for inhalative allergens is higher than for food proteins. The most frequent differential diagnoses of true allergies are pseudoallergic reactions to food additives or pharmacological reactions to biogenic amines. The diagnosis of these reactions can usually be based on the history and course under a corresponding diet. In clinical practice additional investigations by double-blind placebo-controlled food challenges are rarely required. A positive challenge test demonstrates only the cause-and-effect relationship of the foods and the patient's symptoms but does not demonstrate the underlying mechanism. The therapy of food intolerance is a corresponding diet. This requires a careful diagnosis and identification of the causative foods.

Adult↗

PubMed1988

FDA's Factored Food Vocabulary for food product description.

The Food and Drug Administration's Factored Food Vocabulary (FFV) uses standardized language to describe characteristics of food products that are important for food safety and nutritional quality. Each food product is described by a set of descriptors from the following factors: product type; food source; part of plant or animal; physical state, shape, or form; degree of preparation; cooking method; treatment applied; preservation method; packing medium; container or wrapping; food contact surface; and user group. The purpose of the vocabulary is to facilitate retrieval of food composition, food consumption, food contamination, and other food-related data relative to these factors. The major advantages of this system are flexibility with specificity, enhanced searchability with economy, and ease of change and updating.

Classification↗

PubMed1995

Allergenic cross-reactivity of foods and characterization of food allergens and extracts.

OBJECTIVE: The intent of this review article is to familiarize the reader with the clinical implications of cross-allergenicity among foods, the allergens involved in the oral allergy syndrome, and the progress to date in the identification of major food allergens. DATA SOURCES: English language papers identified through a Medline search and bibliographies of the identified papers. STUDY SELECTION: Reference were selected that provided historical background or contributed significantly to our current understanding of the objectives. RESULTS: (1) Cross-allergenicity in food families is commonly demonstrated in vitro or by skin testing, but oral challenge results indicate that clinically relevant food allergy is usually specific, and dietary restrictions of entire food families are rarely needed. (2) Patients with pollinosis and the oral allergy syndrome have IgE binding that cross-reacts secondarily to binding of highly homologous proteins found in various unrelated plants (pollens) and foods. (3) Identification and characterization of several major food allergens from codfish, milk, egg, peanut, soybean, and shrimp have been accomplished. (4) Commercial food allergy extracts are currently non-standardized and not well characterized. CONCLUSIONS: Accurate diagnosis of food allergy is essential because of the potential for serious adverse reactions, but this fact should not lead to the unnecessary prescription of overly restricted diets based solely on results of in vitro or skin testing. The further identification of major allergenic components of food and the identification of specific IgE antibodies to these allergens should make the clinical approach to the treatment, understanding, and diagnosis of food hypersensitivity easier.

Allergens↗

PubMed1993

Time course of plasma histamine and tryptase following food challenges in children with suspected food allergy.

This study was undertaken to investigate the kinetics of histamine and tryptase in the circulation of patients with food allergy and to determine whether the measurements of plasma histamine and tryptase concentrations after food challenges provided additional predictive markers for the diagnosis and evaluation of food allergy. Twenty-one open food challenges were performed on 13 patients with suspected food allergy. Plasma histamine and tryptase concentrations were measured during 4 hours after challenge. In the group of patients with immediate reactions after challenges, the mean plasma histamine concentration rose significantly at 120 and 240 minutes after the challenge, and the mean plasma tryptase concentration was increased significantly at 240 minutes after challenge. Plasma histamine and tryptase concentrations were measured during 24 hours after 8 open food challenges in 7 other patients with suspected food allergy. In each patient with a nonimmediate reaction, plasma histamine concentrations were increased at the onset of symptoms after challenge, but no plasma tryptase concentrations increased. The elevation of plasma histamine and tryptase in patients with immediate reactions following food challenge indicates mast cell activation. On the other hand, the elevation of plasma histamine without elevated plasma tryptase in the patients with nonimmediate reactions following food challenge may indicate basophil activation rather than mast cell activation. Plasma histamine and tryptase measurements after food challenge may be useful in the detection and evaluation of food allergy.

Adolescent↗

PubMed1995

The contribution of psychological and sensory factors to food preference patterns as measured by the Food Attitudes Survey (FAS).

The relationship between food preference patterns and several psychological and sensory variables was assessed using the Food Attitudes Survey (FAS). Previous research with the FAS, which consists of preference ratings for a variety of common, unusual and fictitious foods, showed that it provides both reliable and valid information about individual differences in food preferences and attitudes (Frank & van der Klaauw, 1994). In the studies reported here, significant correlations were found between preferences for a variety of activities (as measured by the Activity Attitudes Survey or ACT) and liking for and willingness to try foods, It was also found that individuals who report that they are unwilling to try many foods are low in general sensation seeking, and that odor pleasantness ratings significantly correlate with liking for and willingness to try foods. No associations were found between FAS performance and general phobic tendencies, optimism/pessimism or disordered eating. Multiple regression analysis revealed that responses on the ACT, sensation seeking scale, a 20-item food and eating questionnaire and odor pleasantness judgments could account for from 41 to 65% of the variance in food likes, dislikes and willingness to try foods. It was concluded that personality and sensory factors contribute to pattern of responding on the FAS, and that FAS response patterns provide an index of both attitudes toward foods and general openness to experiences and activities.

Adolescent↗

PubMed2000

Young children's food preferences: a comparison of three modalities of food stimuli.

Food preferences are widely agreed to be important determinants of eating behaviour in young children. Existing studies of methods of assessing preferences have suggested tasting and ranking foods can generate reliable responses with young children, but there have been few attempts to assess other methods which might provide a more convenient alternative in situations where the use of real foods could be difficult (e.g. outside the laboratory), or tasting could be undesirable (e.g. if there are large numbers of foods, or foods which children would be unwilling to taste). The present study is a comparison of the reliability of preferences measured using: (i) real foods; (ii) food photographs; and (iii) food models, in 3 to 5-year-old children. The results showed that the tasting method produced good results, replicating existing data from U.S. samples. Food photographs came a close second in reliability but food models produced unreliable rankings, especially in the youngest group. Five-year-olds produced significantly more consistent results than the younger children. These results indicate that using real foods as the stimuli produces the most reliable taste preferences with children in this young age range, but photographs may provide a convenient alternative with adequate reliability.

Age Factors↗

PubMed2000

Changing food knowledge, food choice, and dietary fiber consumption by using tailored messages.

The aim of this research was to compare the effects of tailored or general nutrition messages on individuals' food knowledge, food consumption, and fiber intake. Past research in the area of food choice has applied the Theory of Reasoned Action or the Theory of Planned Behavior to identify the determinants of choice. Neither theory, however, is structured to allow the researcher to examine a person's attitudes toward a wide range of foods and then to specify which food(s) from among the set of foods to include in a nutrition message. In contrast, the Behavioral Alternatives Model (BAM) allows the researcher to examine attitudes toward behavioral alternatives (i.e. foods) and to identify which foods are most likely to be selected from among a set of foods. We used the BAM to specify the foods to include in a tailored nutrition message. The results indicated that respondents who received a tailored message derived from the BAM had more food-related knowledge and dietary changes in the recommended direction than the respondents who received a general message.

Adult↗

PubMed2001

Skin testing and food challenges for the evaluation of food allergy.

Skin testing by prick technique has an excellent safety record in the evaluation of food hypersensitivity. Skin prick tests for the common food allergens are excellent tools for identifying those at very low risk of reaction on eating the food but are of variable value in identifying patients who will be positive on challenge. Intradermal skin tests to foods are less safe and appear to add no predictive information. Skin tests to less common food allergens, especially fruits, are less well characterized and may require use of the food item itself as the source of allergen rather than a commercial extract. For a few foods, the CAP system fluorescent enzyme immunoassay (Pharmacia, Peapack, NJ) recently has been shown to have good ability to identify patients at very high probability of reaction on oral challenge. Oral challenge remains the definitive method of demonstrating sensitivity or tolerance to a food. The double-blind, placebo-controlled food challenge is the gold standard of diagnosis, but in many situations, simpler open or single-blind challenge procedures may be substituted. With careful, incremental dosing and a low starting dose, oral challenges for food hypersensitivity have an excellent safety record. Skin prick tests are of little value in the evaluation of adverse food reactions not mediated by IgE. Oral challenge is relied upon in this situation for definitive diagnosis, but challenges may be cumbersome if the time course of the presumed reaction is not rapid.

Arachis↗

PubMed2006

'All foods affect health': understandings of functional foods and healthy eating among health-oriented Finns.

One of the recent phenomena in contemporary discussion of eating is 'functional foods', i.e. foods marketed as promoting health or reducing the risk of disease. This article analyses lay understandings of health-promoting foods in Finland by examining the ways in which middle-aged health-oriented consumers make sense of functional foods in the context of healthy eating. The article is based on an analysis of eight focus group discussions held with 45 users and non-users of cholesterol-lowering products as specific type of functional foods. The findings indicate that consumers interpret functional foods and healthy eating from a variety of perspectives. These perspectives include (1) focus on the whole diet, (2) distinguishing between healthy foods and functional foods, (3) the dilemma of eating for health or for pleasure, (4) healthfulness as an 'individual' issue and finally, (5) the duality of risk in the context of functional foods. The diversity of perspectives illustrates the ways that interpretations of functional foods and healthy eating are entangled with notions of uncertainties relating to scientific knowledge, moral undertones governing what is defined as acceptable eating and the symbolic significance of food as an inextricably social matter.

Adult↗

PubMed2005

[Food allergy in the child: an exploratory study on the impact of the elimination diet on food neophobia].

OBJECTIVES: This study was designed to analyse the impact of an elimination diet in children with food allergy, and its perception by their parents on the later reticence of children to test unknown foods, food neophobia. METHODS: The degree of food neophobia of children having outgrown their allergy (mean age, 7 years 2 months) was compared to that of a sibling (9 years 5 months) using a standardized scale and a questionnaire of food friendliness. Parents were also asked to fill in a questionnaire on the disease and its burden on the family. RESULTS: Children having outgrown their allergy are more reluctant to test new foods than their non-allergic brother or sister, as shown by their scoring on the food neophobia scale and the number of unknown foods following the cure of the disease. Two factors increase the level of food neophobia, the distressing effect and the duration of the period elapsed until the diagnosis was made, as well as the distressing effect and the lack of variety in the meal preparation. CONCLUSION: Food neophobia, a normal phase between 2 and 10 years, is worsened by the elimination diet required by food allergy, especially in case of late diagnosis and when the time elapsed before diagnosis and the preparation of meals were perceived as difficult to bear.

Child↗