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At least 307 records · Page 17Linked to original sources
PubMed1999

Biogenic amines in foods: histamine and food processing.

Biogenic amines, e.g. histamine, occur in many different foods. At high concentrations, they are risk factors for food intoxication, whereas moderate levels may lead to food intolerance. Sensitive persons, with insufficient diamine oxidase activity, suffer from numerous undesirable reactions after intake of histamine containing foods. Besides spoiled foodstuffs, especially fermented foods tend to contain elevated levels of biogenic amines, although their concentrations vary extensively not only between different food varieties but also within the varieties themselves. High histamine content in foods and beverages result from microbial contamination. The evidence of enteral histaminosis represents a challenge for the food industry to produce foods with histamine levels as low as possible. We therefore investigated critical steps for histamine formation during food production processes, and established production methods that include low-histamine technology.

Food Analysis↗
PubMed1995

Identification of problem foods using food and symptom diaries.

Food and symptom diaries were used to identify problem foods for each of 164 patients with chronic medical problems such as headache, fatigue, congestion, abdominal pain, and sinus problems. A statistical analysis related the total load of 90 biologic families, as well as caffeine, alcohol, and lactose, to changes in symptom intensity during a 2-week diary. The results helped 75% of the patients when used as a guide for elimination diets. Open challenges confirmed 47% of the identified food components. This study required a database and software to estimate recipe components for an average of 243 foods per patient. The analysis of each patient's diary produces a main report that lists suspect food components for each symptom. The report lists components in decreasing order of statistical confidence and gives lag times between food ingestion and symptom change. This report also shows that initial direction of the symptom change as a direct or masking effect. Foods that appear "safe" or unrelated to the symptoms are also listed. A second report lists the patient's food sources for each of the suspected food components. The report shows the percentage contribution of source foods and is useful for patient education and the design of elimination diets.

Abdominal Pain↗
PubMedDate not supplied

Adolescents' perspectives and food choice behaviors in terms of the environmental impacts of food production practices: application of a psychosocial model.

The objective of this study was to investigate adolescents' perspectives about the environmental impacts of food production practices and whether these perspectives are related to their food choice. Food choice was operationalized as consumption and purchase of organic foods and locally grown foods. A survey questionnaire was administered to a convenience sample of adolescents and analyzed for descriptive information and relationships among variables. Subjects were 651 ethnically diverse, urban and suburban high school senior students in a major metropolitan area. Variables of an Expanded Theory of Planned Behavior were measured including beliefs, attitudes, perceived social influences, motivation to comply, perceived behavioral control, self-identity, perceived responsibility, behavioral intention, and behavior. Descriptive statistics, Pearson correlation coefficients, and stepwise multiple regression analyses were used. Surveyed adolescents did not have strong or consistent beliefs or attitudes about the environmental impact of food production practices. Cognitive-motivational processes were at work, however, since their perspectives were significantly correlated with behavioral intentions and food choice behaviors. Behavioral intention was best accounted for by attitudes and perceived social influences (and perceived responsibility for organic food), and behavior was best accounted for by behavioral intentions, beliefs, and perceived social influences (and self-identity for local food). There is a need to make salient to adolescents the environmental impact of food production practices through both cognitive and experiential approaches.

Adolescent↗
PubMed2005

[Establishment of standards and specifications for chemical substances in foods and evaluation of exposure to maintain food safety].

Currently, consumers are very anxious about many chemical substances contained in foods. To maintain food safety, the Ministry of Health, Labour and Welfare of Japan establishes standards and specifications on toxic chemical substances in foods, establishes analytical methods for surveillance, and investigates the daily dietary intake of food contaminants every year. This paper describes what sorts of standards and specifications for toxic chemical substances in foods have been established and what kinds of research on daily dietary intake have been performed. As the subjects for description, pesticide residues, toxic metals, dioxins, acrylamide, food additives, genetically modified food products, so-called health foods, and food allergens are included.

Allergens↗
PubMed2000

Seeing group members eating a familiar food enhances the acceptance of novel foods in capuchin monkeys.

In primates, social context is one of the factors that increases the acceptance of novel foods. Previous experiments showed that tufted capuchins, Cebus apella, eat significantly more of novel foods when in the presence of group members eating the same novel foods. Several processes may have led to these results. The mere presence of group members may reduce the individual's stress of being alone, or its neophobic response and, consequently, may increase its food consumption. The individual may be influenced by what group members do, and local/stimulus enhancement and/or social facilitation may occur. To investigate the above processes, we assessed whether an individual capuchin monkey's consumption of novel foods is lower when (1) the individual is alone with nobody in the nearby cage than when (2) group members are present in the nearby cage with no food or when (3) they are present and eating a familiar food. We tested 15 subjects with three novel foods, each presented in one condition. In both social conditions, the more group members there were by the food box the more the experimental subject ate. In addition, when group members were present and eating food, there was a significant increase in the acceptance of the three foods, regardless of what group members were eating. We argue that social facilitation of eating is a quicker way to overcome neophobia and only social facilitation of eating what the others are eating can be considered a safe way to learn about a safe diet. Copyright 2000 The Association for the Study of Animal Behaviour.

Journal Article↗
PubMed1997

Differential effect of lipopolysaccharide on food hoarding behavior and food consumption in rats.

Experimental studies assessing the suppressing effect of lipopolysaccharide (LPS) on feeding behavior have focused exclusively on the ingestive component of this behaviour without taking into account its appetitive component. The appetitive sequence of feeding behavior regroups activities animals engage in to gain access to food without necessarily eating it. The objective of the present study was to compare the effects of LPS on food intake and food hoarding. Rats were given the possibility to access food during a 30-min daily session in an apparatus consisting of a cage connected to an alley with free food at its end. Subjects were tested under different motivational levels for food hoarding: a first group (FS) received a food supplement to maintain stable body weight while a second group (noFS) did not receive such a supplement. LPS (250 micrograms/kg i.p.) dramatically decreased total food intake in rats from both groups whereas food hoarding was much less affected in LPS-treated rats from the noFS group. This expression of a still salient secondary motivation in LPS-treated rats which did not receive any food supplement can be interpreted to suggest the expression of an anticipatory feeding behavior along with a reduced immediate appetite. In addition, LPS had no effect, in rats from the noFS group, on the amount of food eaten after transport to the refuge. LPS-treated animals still appear to be able to adjust their defensive behavioral strategies with regard to their needs and capacities. These findings support the adaptive value of the behavioral changes displayed by LPS-treated animals.

Animals↗
PubMed1996

Effect of stress and food variety on food intake in male and female rats.

Male and female rats were divided into two groups: stress (20 min of immobilization) and no stress. All animals were then given either one or three palatable foods for a 2 h test session. Each rat received both the single (one food) and variety (three foods) conditions twice, in a balanced order, in an ABAB experimental design. Stressed animals ate less than nonstressed animals. Animals ate more in the variety condition than in single condition during the first set of test sessions only. The stimulating effect of variety on food intake was not evident during the replication of conditions. All animals ate more of the palatable test foods than chow in a comparable time period. Rats ate more with each successive test session (regardless of food variety condition), showing a relative stabilization of food intake from the third to the fourth test sessions. However, there was a significant interaction of stress condition, sex, and test session. Stressed females continued to increase their food intake from the third to the fourth test session such that there was no longer any difference between the stressed and nonstressed females during the last test session. These results suggest that the effect of variety on food intake habituates when the same test foods are used repeatedly, and that there is no difference between males and females in the response to variety. Furthermore, while stress reduces the intake of palatable foods in all animals, females may show an habituation to this effect.

Animal Feed↗
PubMed2005

Influences of food type on food-carrying behavior in rats (Rattus norvegicus).

It is known that rats tend to eat a smaller/lighter piece of food at the food source but carry a larger/heavier one to the nest for consumption. This could be interpreted well in terms of the trade-off or motivational conflict between "feeding" and "risk avoidance", because eating food immediately satisfies feeding motivation while carrying food has an advantage to avoid predatory risk by keeping time spent outside the nest shorter. In the present study, influences of incentive factors of feeding motivation on food-carrying behavior were evaluated using three different kinds of food that were identical in weight. There was no significant difference in food-carrying tendency among the three kinds of food, though a significant preference was indicated among the food. The results suggest that food-carrying behavior is not influenced by food types.

Animals↗
PubMed2006

[Comparison of two national food surveys (INCA 1 1998-99 and Health Nutrition Barometer 2002) with regard to five food recommendations of the National Nutrition and Health Program].

BACKGROUND: Monitoring the dietary intake of the French population requires the implementation and regular renewal of representative national survey. As these surveys can use different methodologies (food frequency questionnaire, 24 hour recall, 3 or 7-day dietary record...), it seems useful to check whether they supply similar results. The aim of this study is to determine whether two representative national surveys with different methodologies can be used alternately to monitor changes in food consumption of the French population. METHOD: Percentages of consumers aged 15-75 were compared between two national food surveys (Health Nutrition Barometer 2002 and INCA 1 1998-99) with respect to five food frequency recommendations of the French National Nutrition and Health Program. RESULTS: The same public health priorities were found in both surveys: the food groups were graded according to the same hierarchy of adequate food intake prevalences (ascending: fruits and vegetables, dairy products, fish, starchy foods and meat-fish-egg products). On the other hand, significant statistical different elements were pointed out in a few food groups which may be explained by methodological patterns. Definitions of portions and food groups, survey duration and seasons are indeed important parameters to be considered when comparing surveys. CONCLUSION: The results show the need to elaborate standardized methods for comparison of food consumption surveys, which can be useful for the evaluation of the national nutritional recommendations. The methodological limitations described in this study also indicate that the quantitative description of food intake trends should improve when established by the results of the same regularly repeated survey.

Adolescent↗
PubMed1996

The validity of a short food frequency questionnaire and its ability to measure changes in food intake: a longitudinal study.

BACKGROUND: In studies of health behaviour exploring factors associated with differences and changes in eating patterns of populations, diet is often measured with short food frequency questionnaires (FFQ). This study examines the validity of a short FFQ by comparing frequencies of food intake from the FFQ to information on food intake obtained by a diet history interview. METHODS: Food intake was measured at two separate occasions in the same 329 individuals, first in 1987-1988 and 6 years later in 1993-1994. RESULTS: In 1987-1988 the Spearman correlation coefficients were around r = 0.50 for most foods, with white and dark ryebread and light bread as extremes on the one hand (r = 0.10, r = 0.23 and r = 0.27, respectively) and coarse bread, fruit and cakes as extremes on the other (r = 0.61, r = 0.60, r = 0.60, respectively). In general, the correlations were higher at the second data collection in 1993-1994. At both data collections, the mean food intake from the diet history interview increased with increasing frequency category, indicating that the questionnaire was able to identify levels of food intake correctly. In general, when individual changes in food intake were assessed during the study period, those who reported a less frequent intake by the FFQ in 1993-1994 compared with 1987-1988 also had a lower mean daily intake according to the diet history information. CONCLUSION: The short FFQ can quantify food intakes and, is also responsive to changes in food intake over time. Thus the short FFQ can be used to monitor changes in food patterns at a group level.

Adult↗
PubMed2004

Peripheral ghrelin injections stimulate food intake, foraging, and food hoarding in Siberian hamsters.

Fasting triggers many effects, including increases in circulating concentrations of ghrelin, a primarily stomach-derived orexigenic hormone. Exogenous ghrelin treatment stimulates food intake, implicating it in fasting-induced increases in feeding, a consummatory ingestive behavior. In Siberian hamsters, fasting also stimulates appetitive ingestive behaviors such as foraging and food hoarding. Therefore, we tested whether systemic ghrelin injections (3, 30, and 200 mg/kg) would stimulate these appetitive behaviors using a running wheel-based food delivery system coupled with simulated burrow housing. We also measured active ghrelin plasma concentrations after exogenous ghrelin treatment and compared them to those associated with fasting. Hamsters had the following: 1) no running wheel access, free food; 2) running wheel access, free food; or 3) foraging requirement (10 revolutions/pellet), no free food. Ghrelin stimulated foraging at 0-1, 2-4, and 4-24 h postinjection but failed to affect wheel running activity not coupled to food. Ghrelin stimulated food intake initially (200-350%, first 4 h) across all groups; however, in hamsters with a foraging requirement, ghrelin also stimulated food intake 4-24 h postinjection (200-250%). Ghrelin stimulated food hoarding 2-72 h postinjection (100-300%), most markedly 2-4 h postinjection in animals lacking a foraging requirement (635%). Fasting increased plasma active ghrelin concentrations in a time-dependent fashion, with the 3- and 30-mg/kg dose creating concentrations of the peptide comparable to those induced by 24-48 h of fasting. Collectively, these data suggest that exogenous ghrelin, similar to fasting, increases appetitive behaviors (foraging, hoarding) by Siberian hamsters, but dissimilar to fasting in this species, stimulates food intake.

Animals↗
PubMed2006

Food neophobia and mealtime food consumption in 4-5 year old children.

BACKGROUND: Previous research has documented a negative association between maternal report of child food neophobia and reported frequency of consumption of fruit, vegetables, and meat. This study aimed to establish whether neophobia is associated with lower intake of these food types in naturalistic mealtime situations. METHODS: One hundred and nine parents of 4-5 year olds completed questionnaires which included a six-item version of the Child Food Neophobia Scale (CFNS). The children took part in a series of 3 test lunch meals at weekly intervals at school at which they were presented with: chicken, cheese, bread, cheese crackers, chocolate biscuits, grapes and tomatoes or carrot sticks. Food items served to each child were weighed before and after the meal to assess total intake of items in four categories: Fruit and vegetables, Protein foods, Starchy foods and Snack foods. Pearson Product Moment Correlations and independent t tests were performed to examine associations between scores on the CFNS and consumption during lunches. RESULTS: Neophobia was associated with lower consumption of fruit and vegetables, protein foods and total calories, but there was no association with intake of starch or snack foods. CONCLUSION: These results support previous research that has suggested that neophobia impacts differentially on consumption of different food types. Specifically it appears that children who score highly on the CFNS eat less fruit, vegetables and protein foods than their less neophobic peers. Attempts to increase intake of fruit, vegetables and protein might usefully incorporate strategies known to reduce the neophobic response.

Journal Article↗
PubMed2007

Treatment of irritable bowel syndrome in outpatients with inflammatory bowel disease using a food and beverage intolerance, food and beverage avoidance diet.

Irritable bowel syndrome (IBS) in the outpatient with chronic inflammatory bowel disease (IBD) is a difficult but important challenge to recognize and treat. It is very helpful to have effective treatment approaches for IBS that are practical and use minimal medications. Because of the underlying chronic inflammation in IBD, IBS symptoms occur with increased frequency and severity, secondary to increased hypersensitivity to foods and beverages that stimulate the gastrointestinal tract. This paper discusses how to treat IBS in the IBD outpatient, with emphasis on using a food and beverage intolerance, avoidance diet. The adverse effects of many foods and beverages are amount dependent and can be delayed, additive, and cumulative. The specific types of foods and beverages that can induce IBS symptoms include milk and milk containing products; caffeine containing products; alcoholic beverages; fruits; fruit juices; spices; seasonings; diet beverages; diet foods; diet candies; diet gum; fast foods; condiments; fried foods; fatty foods; multigrain breads; sourdough breads; bagels; salads; salad dressings; vegetables; beans; red meats; gravies; spaghetti sauce; stews; nuts; popcorn; high fiber; and cookies, crackers, pretzels, cakes, and pies. The types of foods and beverages that are better tolerated include water; rice; plain pasta or noodles; baked or broiled potatoes; white breads; plain fish, chicken, turkey, or ham; eggs; dry cereals; soy or rice based products; peas; applesauce; cantaloupe; watermelon; fruit cocktail; margarine; jams; jellies; and peanut butter. Handouts that were developed based upon what worsens or helps IBS symptoms in patients are included to help patients learn which foods and beverages to avoid and which are better tolerated.

Food↗
PubMed1989

Food-borne disease in hospitals: prevention in a changing food service environment.

The results of an investigation into an outbreak of food-borne disease at a hospital in Los Angeles County are reported. The outbreak occurred at a luncheon buffet for nonpatient visitors attending an event at the hospital, which was catered by the hospital. The food source and etiologic agent(s) responsible for the outbreak were not identified by our investigation. However, several issues relating to the changing character of hospital food provision and their implications for prevention of food-borne disease in hospitals were conspicuous. Two trends apparent in hospital food service are toward increased use of foodstuffs prepared by wholesale food manufacturers and more frequent invitation to community groups to meet within hospital facilities and use hospital catering services. We found that (1) hospital kitchens in Los Angeles County are undersurveyed with respect to frequency of sanitary inspections; (2) hospitals have no mechanism whereby to assess the sanitary inspection record of wholesale food manufacturers from whom they purchase foodstuffs; and (3) crossover of food items prepared for nonpatient hospital visitors, including catered foods, to the inpatient menu occurs. The potential risks for a food-borne disease outbreak among compromised inpatients resulting from these factors are discussed, and measures to reduce such risk are proposed.

Community-Institutional Relations↗
PubMed2004

Feared food in dieting and non-dieting young women: a preliminary validation of the Food Phobia Survey.

The Food Phobia Survey (FPS) is a recently developed clinical instrument designed to identify foods that are avoided out of fear or guilt by eating disordered individuals. The measure has potential utility in clinical settings for several purposes: the assessment of current food selection and food-related concerns; the construction of individual hierarchies for graded exposure; and the evaluation of treatment outcomes with reference to fear and avoidance of food items. It is comprised of 180 commonly eaten foods rated on three dimensions: fear/guilt, appeal in the absence of weight concern, and frequency of consumption. Dieting and non-dieting college women were compared to provide preliminary data on the FPS from a non-clinical population. The FPS yielded findings convergent with other data on forbidden foods and discriminated between dieters and non-dieters. For both groups, the perception that foods were fattening was correlated with increased fear/guilt, with dieters showing significantly greater increases in ratings of fear/guilt and number of feared foods with increments in the perceived 'fatteningness' of food items.

Adult↗
PubMedDate not supplied

[Social inequities and food: an ecological study of the food sales of a supermarket chain].

With the aim of finding out the pattern of food consumption in different socioeconomic areas of the city of Valencia and examining if the sales data from the supermarkets make up an information source which is capable of detecting inequalities and revealing trends, the sales figures of a chain of supermarkets, referring to 10 food products during 1989 and 1990 were studied. Foods were considered as "healthier" (fruit, vegetables, skimmed milk, fresh fish and chicken), "less healthy" (pork, butter and cakes) and foods indicative of a "new style of eating" (pre-cooked frozen foods and frozen food products). The ratio of between "healthier" food sales and sales of "less healthy" foods is directly related to the socio-economic level of the population. The higher the socioeconomic level, the higher, the ratio of proportions of "healthier" and less healthy" food. This pattern was similar for 1989 (2.78 in lower level districts and 3.32 in higher level districts, and in 1990 (2.92 and 4.09 respectively) (p < 0.01). From these results, we deduce the need for developing different activities for the promotion of healthy foods according to social groups.

Bias↗
PubMedDate not supplied

Food deprivation and emotional reactions to food cues: implications for eating disorders.

Two studies examined emotional responding to food cues. In experiment 1, normal college students were assigned to 0-, 6- or 24-h of food deprivation prior to presentations of standard emotional and food-related pictures. Food deprivation had no impact on responses elicited by standard emotional pictures. However, subjective and psychophysiological reactions to food pictures were affected significantly by deprivation. Importantly, food-deprived subjects viewing food pictures showed an enhanced startle reflex and increased heart rate. Experiment 2 replicated the food deprivation effects from experiment 1, and examined participants reporting either a habitual pattern of restrained (anorexia-like) or binge (bulimia-like) eating. Food-deprived and binge eater groups showed startle potentiation to food cues, and rated these stimuli as more pleasant, relative to restrained eaters and control subjects. The results are interpreted from the perspective that startle modulation reflects activation of defensive or appetitive motivation. Implications of the data for understanding eating disorders are considered.

Adult↗
PubMed1999

Food allergy: when and how to perform oral food challenges.

In many situations, the diagnosis of food allergy rests simply upon a history of an acute onset of typical symptoms, such as hives and wheezing, following the isolated ingestion of a suspected food, with confirmatory laboratory studies of positive prick skin tests or Radioallergosorbent tests. However, the diagnosis is more complicated when multiple foods are implicated or when chronic diseases, such as asthma or atopic dermatitis, are evaluated. The diagnosis of food allergy and identification of the particular foods responsible is also more difficult when reactions are not mediated by IgE antibody, as is the case with a number of gastrointestinal food allergies. In these latter circumstances, well-devised elimination diets followed by physician-supervised oral food challenges are critical in the identification and proper treatment of these disorders. Because childhood food allergies to common allergenic foods such as milk, egg, wheat and soy are usually outgrown, oral food challenges are also an integral part of the long-term management of these children.

Antibody Specificity↗