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PubMed2007

Liraglutide, a long-acting glucagon-like peptide-1 analog, reduces body weight and food intake in obese candy-fed rats, whereas a dipeptidyl peptidase-IV inhibitor, vildagliptin, does not.

Metabolic effects of the glucagon-like peptide-1 analog liraglutide and the dipeptidyl peptidase-IV inhibitor vildagliptin were compared in rats made obese by supplementary candy feeding. Female Sprague-Dawley rats were randomized to 12-week diets of chow or chow plus candy. The latter were randomized for 12 further weeks to continue their diet while receiving 0.2 mg/kg liraglutide twice daily subcutaneously, 10 mg/kg vildagliptin twice daily orally, or vehicle or to revert to chow-only diet. Energy expenditure was measured, and oral glucose tolerance tests (OGTTs) were performed. Body composition was determined by dual-energy X-ray absorptiometry scanning, and pancreatic beta-cell mass was determined by histology. Candy feeding increased weight, fat mass, and feeding-associated energy expenditure. Liraglutide or reversal to chow diet fully reversed weight and fat gains. Liraglutide was associated with decreased calorie intake and shifted food preference (increased chow/decreased candy consumption). Despite weight loss, liraglutide-treated rats did not decrease energy expenditure compared with candy-fed controls. Vildagliptin affected neither weight, food intake, nor energy expenditure. OGTTs, histology, and blood analyses indirectly suggested that both drugs increased insulin sensitivity. Liraglutide and vildagliptin inhibited obesity-associated increases in beta-cell mass. This was associated with weight and fat mass normalization with liraglutide, but not vildagliptin, where the ratio of beta-cell to body mass was low.

Adamantane↗

PubMed2006

Effect of xylitol candies on plaque and gingival indices in physically disabled school pupils.

OBJECTIVE: To evaluate the effectiveness of xylitol candies on plaque and gingival index scores on physically disabled school pupils in Kuwait. METHODOLOGY: Altogether 145 school pupils (105 in the xylitol group and 40 in the control group), with ages ranging from 10 to 27 years (mean age = 14.7 +/- 3.1 years), participated in this 18-month intervention program. The school health nurses distributed xylitol candies to the pupils three times during the school day. Plaque was scored according to the Silness and Löe Plaque Index, and gingivitis according to the Löe and Silness Gingival Index. RESULTS: The mean Plaque Index score decreased from 1.73 to 1.14 (p < 0.001), and the mean Gingival Index score from 1.74 to 1.16 (p < 0.001) in the study group. Significant differences were found between the xylitol and the control groups in the reduction of Plaque (p = 0.037) and Gingival Index scores (p = 0.008). There was high correlation between the individual Plaque and Gingival Index scores at baseline (r = 0.93) and at the final examinations (r = 0.95). CONCLUSION: Consuming xylitol candies three times during school days seemed to reduce both the Plaque and Gingival Index scores. This school-based delivery system offered a practical way to distribute and use xylitol candies among these disabled pupils. The regular use of xylitol candies may, therefore, support oral hygiene routines in disabled pupils.

Adolescent↗

PubMed1993

Routine screening of Halloween candy: helpful or hazardous?

STUDY OBJECTIVES: To determine the frequency of radiopaque items found in radiologic screening of Halloween candy and to determine the possibility of missing a small item. DESIGN: Prospective observational study on Halloween night, 1992. Data were collected from area medical centers that were screening Halloween candy. The ability to detect small sharp items was tested at five centers. SETTING: Five hospitals and three immediate care centers. PARTICIPANTS: Four hundred fifty-four bags of candy were screened. RESULTS: No unknown radiopaque items were discovered. One of five centers tested for accuracy failed to detect a small radiopaque item. Only one hospital required parents to sign a waiver of liability. The immediate care centers recorded patients' names; the other hospitals kept no record of the names of children whose bags were screened. No physicians viewed the radiographs or fluoroscopy. CONCLUSION: The routine radiologic screening of Halloween candy has an extremely low yield in detecting radiopaque items.

Candy↗

PubMedDate not supplied

Determination of total non-sulphonated aromatic amines in soft drinks and hard candies by reduction and derivatization followed by high-performance liquid chromatography.

Utilizing elements of methodology developed previously for food colours, total free and bound non-sulphonated aromatic amines (NSAA) were determined in commercial samples of soft drink beverages and hard candies. Bound amines in the samples were reduced using sodium dithionite, then total NSAA were extracted into chlorofom, transferred to aqueous acid solution and diazotized with sodium nitrite before coupling with 2-naphthol-3,6-disulphonic acid, disodium salt (R-salt). The coloured derivatives were analysed using reversed-phase ion pair high-performance liquid chromatography (HPLC) and an absorbance detector set at 512 nm. Solid phase extraction cartridges were utilized for extraction and clean-up of the food colours present in the sample, and the concentration of each dye was determined quantitatively using HPLC and absorbance detector wavelengths of 426, 516 or 625 nm. Levels of total NSAA were compatible with those observed previously in food colours. Commercial soft drinks were found to contain (expressed in terms of total free plus bound NSAA in the beverage) 0.19-12.6 ng/ml of aniline, 0.83-8.25 ng/ml 1-naphthylamine and 0.62-1.12 ng/ml 2-naphthylamine. Levels of 0.66-9.15 ng/g of aniline and 2.48-10.6 ng/g 1-naphthylamine were found in commercial samples of hard candies. Bound NSAA in hard candies appeared to survive the manufacturing process. Recoveries averaged 96.9% for tartrazine and 89.6-97.2% for the bound amines when hard candies were prepared in the laboratory.

Amines↗

PubMed2005

William J. Morrison (1860-1926): co-inventor of the cotton candy machine.

William James Morrison (1860-1926), from Nashville, Tennessee was a noted dentist, lawyer, author and leader in civic and political affairs. An 1890 graduate of the University of Tennessee Dental College, Dr. Morrison became President of the Tennessee State Dental Association in 1894. He had a wide interest in both science and politics, and was personally associated with both William Jennings Bryan and President Woodrow Wilson. Additionally, he was a popular author of children's books and particularly effective in fostering reading among youngsters. Also, Dr. Morrison patented several important inventions. He developed a process for extracting oils from cotton seed, and converting them into a lard substitute. Likewise, he devised a chemical process to purify the public drinking water for Nashville. In 1897, he and John C. Wharton (a fellow Nashville candy maker) conceived and co-patented an "electric candy machine" which produced cotton candy (then called "Fairy Floss".) This article provides background information about the production of spun sugar during medieval times and later, it describes the development of their cotton candy machine, the process of its operation and details about its eventual worldwide commercialization. In addition, it discusses the introduction of this new confection to the public, during the 184 day, Louisiana Purchase Exposition, held in St. Louis, MO. in 1904. In late 1926, Dr. Morrison, died of a stroke at age 66.

Candy↗

PubMed1981

Total fat and fatty acid composition of commercially available chocolate candies.

Forty different brands of chocolate candies were purchased in a supermarket. The wrappers were removed and coded, and the candy was re-wrapped in aluminum foil until analyzed. More than 60 percent of the samples had a polyunsaturated/saturated (P/S) ratio of less than 0.10. Although the candies examined had a higher carbohydrate than fat content, fat frequently contributed more calories in the candies containing more than 25 percent fat (15 of the 40 brands studied).

Cacao↗

PubMed1993

[Development of soy-based protein candy bars for athletes].

Two varieties of soy-based candy bars were developed for sportsmen who need a higher protein intake. The two varieties, almond and nut, were covered with chocolate. The ingredients used were isolated soy protein, texturized soy flour, milk solids, cocoa powder, toasted oat, nuts, almonds, authorized flavors, preservants and antioxidants. Controls were carried out in the optimized products, and the results indicate a very good sensory and microbiological quality. The average nutritional composition of both varieties is: 12,4% proteins, 9% lipids and 58,7% carbohydrates, and the caloric value is 375,2 kcal/100 g. A shelf-life study was performed at room temperature with the candy bars packed in an aluminium foil. Determining that the quality remains without significant changes during 30 days for the nut candy, and at least for 60 days for the almond candy bar.

Animals↗

PubMed2004

A visit from the Candy Witch: factors influencing young children's belief in a novel fantastical being.

Factors hypothesized to affect beliefs in fantastical beings were examined by introducing children to a novel fantastical entity, the Candy Witch. Results revealed that among older preschoolers, children who were visited by the Candy Witch exhibited stronger beliefs in the Candy Witch than did those who were not. Among children who were visited, older children had stronger beliefs than did younger children. Among children who were not visited, those with a high Fantasy Orientation believed more strongly than did those with a low Fantasy Orientation. Belief remained high one year later. At both time points, the number of other fantastical beings in which a child believed was significantly related to belief in the Candy Witch.

Age Factors↗

PubMed2002

Lychee-flavored gel candies: a potentially lethal snack for infants and children.

A 10 month-old infant was given a Lychee Mini Fruity Gel (AP Frozen Foods Ltd, Thailand) by his mother while shopping in a supermarket. The child was sucking on the gel when he began to choke and have difficulty breathing. Emergency medical services were called, and paramedics found the child to be in respiratory arrest with a palpable pulse of 40 beats/min. They transported him to the pediatric emergency department, performing bag-valve-mask ventilation with a manual resuscitator. The child was intubated and taken to the operating room for bronchoscopy and then the pediatric intensive care unit for critical care. The initial report was that he choked on gelatin. However, he was found to have aspirated a large hard gel found in the lychee-flavored candy that totally obstructed his airway. This is the third case of aspiration of a gel candy we have seen in 5 years. Parents should be warned not to give these candies to children younger than 5 years.

Airway Obstruction↗

PubMedDate not supplied

Trick, treat, or toy: children are just as likely to choose toys as candy on halloween.

This study investigated whether children would choose toys over candy when offered both on Halloween. Seven households gave trick-or-treaters a choice between comparably sized toys and candies. The subjects (N = 284) were between 3 and 14 years of age. Children were just as likely to choose toys as candy. There were no gender differences. The implication of this study is that children will not be disappointed by toy treats on Halloween. In practice, nutrition professionals should encourage adults to create holiday traditions that do not rely on unhealthful foods.

Adolescent↗

PubMed2000

Xylitol candies in caries prevention: results of a field study in Estonian children.

All field studies have unequivocally reported significant reductions in dental caries occurrence associated with the use of chewing gum containing xylitol. No other xylitol products besides chewing gum have so far been tested in field trials. A 5-year follow-up study with 2- or 3-year xylitol consumption periods began in Estonia in 1994 with 740 10-year-old children in 12 schools at baseline examinations. For the study, 3 clusters each including 3-5 schools were formed on the basis of baseline caries experience. The products were used under the supervision of the teachers 3 times per day during school days but not during weekends or during the 3-month summer holiday. The daily dose of xylitol was 5 g in all groups. The children were examined every year in September by two experienced clinicians. Dental caries was recorded according to WHO criteria. After 3 years, all xylitol groups showed a highly significant 35%-60% reduction in caries incident, compared with the corresponding control groups. The differences between candies, between candies and chewing gum, and between 2- and 3-year users in the xylitol groups were non-systematic, indicating no trends between the groups. The results suggest that not only xylitol chewing gum but also xylitol candies are effective in caries prevention, and that a school-based delivery system seems to offer a practical way to distribute and control the use of the xylitol products.

Candy↗

PubMed2000

Lead contamination of imported candy wrappers.

Lead toxicity in a young Hispanic woman from sucking on a terra cotta candy container led to investigating lead contamination in candy packaging materials imported from Mexico. Printed cellophane candy wrappers may present a significant risk for lead exposure.

Candy↗

PubMedDate not supplied

Liquid chromatographic determination of L-ascorbic acid in candies and soft drinks.

The L-ascorbic acid (AsA) contents of candies and soft drinks available in the market were determined by liquid chromatography (LC). Samples are cleaned up on a disposable Sep-Pak C18 cartridge followed by reverse phase separation on an ODS column using a mobile phase of 0.1% phosphoric acid (pH 2.2). The AsA peak is detected on the basis of the UV absorption at 254 nm. The detection limit was 1 microgram/mL final concentration. Recoveries of AsA added at levels of 1-10 mg/g candy and 1-10 mg/10 mL soft drink were 99.2-101.7% with a coefficient of variation of 0.52-1.20% (n = 5). The present method allows rapid and accurate assays because it is a simple procedure compared with the official dye-titration method, and it is suitable for the routine analysis of AsA in selected candies and soft drinks.

Ascorbic Acid↗

PubMed1983

Carbohydrate composition of candy bars.

The data in Table 1 show a wide variation among products and when added to other available data provide a more complete picture of the carbohydrate composition of candy bars. Interestingly, the sucrose content of the bars in Table 1 ranges from a low of 19.12% to a high of 56.06%. Extensive use of corn syrup is clearly evident in ingrediated bar types (categories e and f). Although the higher saccharides of corn syrup were not quantitated, we think that this article adds to the knowledge of the carbohydrate composition of the best-selling candy bars, since previously only a carbohydrate by difference value was available. This report provides the health professional with an update on carbohydrate composition of a large number of candy bars.

Candy↗

PubMed2002

Comparative evaluation of Candi Select test and conventional methods for identification of Candida albicans in routine clinical isolates.

The Candi Select test (Sanofi Diagnostics, Pasteur, Marnes-La-Coquette, France) is a new yeast-selective medium for the identification of Candida albicans in the clinical laboratory. The performance of this test was compared with the conventional methods of chlamydospore formation, germ tube formation and carbohydrate fermentation. Four hundred and twenty clinical yeast isolates from 412 fresh clinical specimens, including 283 C. albicans, 59 C. tropicalis, 39 Trichosporon spp., 19 C. glabrata, 11 Cryptococcus neoformans and 9 other yeasts, were evaluated. Colonies of C. albicans produced a blue-green colour on the Candi Select media which could be distinguished from the other yeasts with the naked eye within 24-48 h. The sensitivity and specificity of the Candi Select test for the identification of C. albicans were 99.65% and 97.08%, respectively. The blue-green colonies of C. albicans were easy to identify and recognize in mixed cultures and did not need detailed microscopic examination.

Candida albicans↗

PubMed2002

Candy cocaine esophagus.

Reversible thermal injury to the esophagus from drinking boiling-hot liquids has been reported to produce alternating pink and white linear bands that impart a "candy-cane" appearance to the inner esophageal wall. This injury has been associated with chest pain, dysphagia, odynophagia, and abdominal pain. We describe a case of candy-cane esophagus caused by thermal injury from smoking freebase cocaine, associated with left shoulder and arm pain, diaphoresis, hypotension, and transient cardiac ischemia. This case illustrates the importance of considering candy cane esophagus in the evaluation of chest pain, even when this symptom is suspected to be of cardiac origin.

Burns↗

PubMed1987

Candy as a scapegoat in the prevention of food aversions in children receiving chemotherapy.

The effectiveness of a method for reducing the incidence of chemotherapy-induced learned food aversions was examined. Candy (coconut or rootbeer Lifesavers) was used as a scapegoat and given between the consumption of a meal and the administration of chemotherapy to determine whether this would lead to a greater willingness to consume items in that meal at a future test. This procedure produced evidence that the scapegoat had a significant protective effect: children were twice as likely to eat some portion of their test meal at the time of assessment if they had received the scapegoat at conditioning than when there was no intervention. Thus, the consumption of strongly flavored candies before chemotherapy appears to be a simple and effective way to reduce the impact of chemotherapy on preference for normal menu items.

Adolescent↗

PubMed2005

Molecular monitoring of spoilage yeasts during the production of candied fruit nougats to determine food contamination sources.

In the present work, we have analysed the yeast microbiota present in a manufacturing plant of candied fruits and nougats. Four yeasts species (Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Sporobolomyces roseus, and Debaryomyces hansenii) and a filamentous fungi (Nectria mauriiticola) were identified according to restriction analysis of 5.8S-ITS rDNA. These identifications were subsequently confirmed by sequencing the D1/D2 domain of the 26S rRNA gene. Z. rouxii and Z. bailii were isolated at high frequency along the whole manufacturing process. Since food alteration by Z. bailii and Z. rouxii is the cause of important economic losses for the food industry, there is a need for differentiating yeasts at the strain level as an essential part of quality control programs in this industry. For this purpose, we have tested the performance of three molecular techniques (RFLP mtDNA, RAPD-PCR, and microsatellite with (GAC)5 and (GTG)5 primers) to differentiate strains belonging to these two Zygosaccharomyces species. Those techniques with the best discriminatory power were applied to differentiate Zygosaccharomyces species isolates. The results of this analysis indicate that one strain of Z. bailii and two strains of Z. rouxii were involved in the spoilage of candied fruits. Moreover, the Z. bailii strain was also present in the spoiled nougat, hence being responsible of this alteration.

Candy↗