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At least 37 records · Page 2Linked to original sources
PubMed1991

Haloperidol and nucleus accumbens dopamine depletion suppress lever pressing for food but increase free food consumption in a novel food choice procedure.

An important aspect of motivated behavior is that organisms will perform complex instrumental behaviors to gain access to stimuli such as food. In the present study, food-deprived rats were tested in an operant chamber in which the animals had a choice between pressing a lever to obtain a more-preferred food (Bioserve pellets), or free feeding on a less-preferred food (lab chow). Typically, rats pressed the lever to obtain the preferred food pellets, and ate little of the less-preferred food even though it was freely available. Pre-fed rats showed suppression of both lever pressing and feeding. Systemic administration of 0.1 mg/kg haloperidol (HP) led to a dramatic shift in the behavior of these rats, such that the number of lever presses was substantially reduced, but the amount of less-preferred food consumed showed a significant increase. This result occurred if the rats pressed a lever on either a CRF or FR5 schedule. Injection of 3.5-7.0 micrograms HP directly into the nucleus accumbens, or intra-accumbens injections of 6-hydroxy-dopamine, also decreased lever pressing for food and increased feeding on laboratory chow. Thus, interference with brain dopamine suppressed a highly active instrumental response for food, although the behavior of the animal was still directed towards food acquisition and consumption.

Animals↗
PubMed1990

Assessment of the validity of a food frequency questionnaire as a measure of food use by comparison with direct observation of domestic food stores.

The aim of this study was to assess the validity as a measure of food use of a 90-item semi-quantitative food frequency questionnaire which had been used in a study of food consumption patterns and health among 3,000 people aged 65 years and over selected at random from the electoral rolls of Adelaide, South Australia. In 1986, 18 months after the original survey, 200 randomly selected participants were invited to take part in the present study. The food frequency questionnaire was administered by mail, and results were compared with a direct observation of the foods that 40 subjects had in their home. The kappa statistic indicated good agreement (in all cases greater than that expected due to chance) between the reported use of individual foods in the questionnaire and the observed presence or absence of those foods in the subject's home. Correlation coefficients between scores generated from the questionnaire for consumption from specific food groups and those derived from direct observation of domestic food stores ranged from 0.42 to 0.86. These data indicate that a simple self-administered dietary questionnaire can provide a valid measure of food use patterns in elderly people.

Aged↗
PubMed2000

Contamination of foods by food handlers: experiments on hepatitis A virus transfer to food and its interruption.

Hepatitis A virus (HAV) is an important pathogen which has been responsible for many food-borne outbreaks. HAV-excreting food handlers, especially those with poor hygienic practices, can contaminate the foods which they handle. Consumption of such foods without further processing has been known to result in cases of infectious hepatitis. Since quantitative data on virus transfer during contact of hands with foods is not available, we investigated the transfer of HAV from artificially contaminated fingerpads of adult volunteers to pieces of fresh lettuce. Touching the lettuce with artificially contaminated fingerpads for 10 s at a pressure of 0.2 to 0.4 kg/cm(2) resulted in transfer of 9.2% +/- 0.9% of the infectious virus. The pretreatments tested to interrupt virus transfer from contaminated fingerpads included (i) hard-water rinsing and towel drying, (ii) application of a domestic or commercial topical agent followed by water rinsing and towel drying, and (iii) exposure to a hand gel containing 62% ethanol or 75% liquid ethanol without water rinsing or towel drying. When the fingerpads were treated with the topical agents or alcohol before the lettuce was touched, the amount of infectious virus transferred to lettuce was reduced from 9.2% to between 0.3 and 0.6% (depending on the topical agent used), which was a reduction in virus transfer of up to 30-fold. Surprisingly, no virus transfer to lettuce was detected when the fingerpads were rinsed with water alone before the lettuce was touched. However, additional experiments with water rinsing in which smaller volumes of water were used (1 ml instead of 15 ml) showed that the rate of virus transfer to lettuce was 0.3% +/- 0.1%. The variability in virus transfer rates following water rinsing may indicate that the volume of water at least in part influences virus removal from the fingerpads differently, a possibility which should be investigated further. This study provided novel information concerning the rate of virus transfer to foods and a model for investigating the transfer of viral and other food-borne pathogens from contaminated hands to foods, as well as techniques for interrupting such transfer to improve food safety.

Adult↗
PubMed1985

Footnotes to food tables: 1. Differences in nutrient intakes of dietitians as calculated from the DHSS food tables and the fourth edition of McCance and Widdowson's 'The composition of foods'.

The differences in nutrient intakes as calculated by two British food composition tables (those compiled by the Department of Health and Social Security in 1963 [DHSS] and the 4th edition of McCance and Widdowson's 'The composition of Foods' [MW4] were examined. Intakes of 43 dietitians who kept weighed diet records every sixth day for 3 to 12 months with 11 to 75 (mean 40) days' records per subject were calculated from each food table and compared in a loge tranformation. Mean per cent differences between intakes (delta x 100) were vitamin A, +23.3; vitamin D, + 21.1; riboflavin, + 16.0;calcium, +6.3; thiamin +4.8; niacin, +3.2 (MW4 higher) and protein, -1.7; fat, -3.5; energy, -3.6; carbohydrate, -6.0; vitamin C, -6.1; iron, -11.3; vitamin B6, -14.4 (MW4 lower). Correlation coefficients were: nicotinic acid, 0.84; vitamin B6, 0.86; other nutrients 0.90 to 0.99; thus differences between the two food tables in classifying individuals as high or low consumers were small. Mean intakes compared by paired t-test were significantly different (P less than 0.001) for all nutrients except nicotinic acid, indicating consistent differences in the food tables when applied to foods eaten by different individuals (nicotinic acid excepted). Mean intakes compared by one-tailed t-test -- as if the data came from independent surveys -- were significantly different/only for riboflavin/and vitamin/B6 (P less than 0.01), vitamin A and iron (P less than 0.05). For these nutrients, significant differences in intakes could be found between two surveyed populations due solely to the use of different food tables and not to differences in foods eaten. For the other nutrients studied, differences between the food tables were of little practical importance. Differences were due primarily to new analytical values in MW4 for riboflavin in milk, retinol in liver, iron in meats, vitamin B6 in many foods, and the use of margarine fortified with vitamins A and D in recipes. Major differences in the (high) nicotinic acid content of beer, instant coffee and specific breakfast cereals resulted in unpredictable differences in intakes of individuals.

Adult↗
PubMed2006

Assessing food safety and associated food handling practices in street food vending.

Street vendors in the city of Bloemfontein were investigated in order to assess the microbiological quality of the food being sold as well as the level of hygiene conditions under which these food stalls operate. The food samples which were collected included beef, chicken and gravy, while surface samples were taken from the food preparation tables and the hands of the vendors. A structured questionnaire and checklist were used in interviews to determine the status of the vending sites and associated food handling practices. The overall microbiological quality of the foods served by the street vendors was found to be within acceptable safety limits, although the presence of specific microorganisms such as Escherichia coli, Staphylococcus aureus, Salmonella and yeasts is indicative of a degree of ignorance on the part of the food handlers towards proper hygienic practices.

Colony Count, Microbial↗
PubMed2005

Food safety knowledge and behavior of emergency food relief organization workers: effects of food safety training intervention.

The food safety knowledge and food-handling behaviors of 267 volunteer and staff workers in emergency food relief organizations in western New York State were assessed before and after food safety training. Training was voluntary and emphasized basic food safety and prevention of foodborne illness. Results from the pre-test showed major gaps in the knowledge and behaviors of those working with physically vulnerable populations in emergency food services. These gaps, particularly failure to use food thermometers and unsafe use of hands, could lead to outbreaks of foodborne disease. Independent-samples t-tests, used to compare pre- and post-test scores, indicated that workers' knowledge and reported behaviors significantly improved followin good safety training (p < .0001). There is a need for relevant and ongoing food safety education in this group.

Adolescent↗
PubMedDate not supplied

A simple way of evaluating the healthiness of ready-to-eat foods and developing healthy foods in the food industry.

In this study we have developed a new way of evaluating the healthiness of ready-to-eat foods. In the developed method, ready-to-eat foods were classified into specific product categories, and the nutritional quality of classified foods was analysed using the national dietary recommendations and the national dietary survey as a basis for the dietary calculations. The method was tested with the products of 'Saarioinen', which is the leading brand in the Finnish ready-to-eat food market. Results indicate that this low-cost method can easily be used in the food industry as a tool in product development and marketing in order to develop healthy foods. The method could also be applied to the restaurant and catering trade, as well as to other public institutions serving food. By using this model, nutritional researchers and the food industry could work together to prevent nutrition-related health problems.

Adult↗
PubMed1977

Clinical and immunological aspects of food allergy in childhood. I. Estimation of IgG, IgA and IgE antibodies to food antigens in children with food allergy and atopic dermatitis.

Sixtynine children with case histories of food intolerance and 30 food tolerant children with atopic dermatitis have been investigated regarding serum IgE levels and IgE-, IgG, and IgA-antibodies to some common foods. Children with food intolerance had significantly higher IgE levels and to a larger extent specific IgE antibodies to the tested allergens. IgE antibodies to cow's milk were found in 71% of the children with histories of cow's milk allergy but occurred also in similar titers in 27% of milk tolerant children with other food allergies. IgE antibodies to egg-white occurred in 88% of egg allergies, but low and moderate titers were also found in 17% of children without food intolerance. However, all children with high titers had symptoms of egg allergy. IgE antibodies to the fish allergen were only found in fish allergic children while IgE antibodies to the fish allergen were only found in fish allergic children while IgE antibodies to soy-bean and green peas were found less consistently. The level of serum IgA antibodies to milk was similar in both groups. The IgG antibody titers to all tested food antigens seemed to parallel the IgE antibody titer to the same food. It was not possible to correlate the IgG antibody titers to symptoms.

Adolescent↗
PubMedDate not supplied

Evaluation of lymphocyte proliferative responses to food antigens with regard to age and food-specific IgE antibodies in food-sensitive atopic dermatitis.

Peripheral blood mononuclear cells (PBMCs) from patients with atopic dermatitis (AD), selected for sensitivity to hen's egg or cow's milk, showed significant proliferation in response to food antigens, ovalbumin or bovine serum albumin compared with PBMCs from nonatopic control subjects. The proliferative responses of PBMCs to food antigens were evaluated with regard to age and specific IgE antibodies to food antigens in food-sensitive patients with AD. There were no differences in proliferation between each age group, and the proliferation in patients with AD was significantly higher than in age-matched control subjects. There was no relationship between proliferative responses of PBMCs and specific IgE antibodies to food antigens in patients with AD. These results suggest that the responsiveness of lymphocytes to food antigens is independent of age and food-specific IgE antibodies in food-sensitive patients with AD.

Adolescent↗
PubMed1998

Predicting percentage of individuals consuming foods from percentage of households purchasing foods to improve the use of household budget surveys in estimating food chemical intakes.

OBJECTIVE: To examine the hypothesis that there is sufficient agreement between percentage of households purchasing selected foods using household budget surveys and percentage of individuals consuming these foods as determined in individual-based surveys to allow the former to act as a surrogate for the latter when estimating food chemical intakes using household budget data. DESIGN: Database study. SETTING: Databases from Sweden, The Netherlands. Ireland and the UK. SUBJECTS: 319 foods (Sweden n = 60, The Netherlands n = 80, Ireland n = 90, UK n = 89). RESULTS: Pearson correlations demonstrated a high degree of linear association between % households purchasing and % consumers (r = 0.86). Regression analysis defined a close positive relationship between the two datasets (slope 0.95, intercept +2.74). Across countries, using the regression equation, the % households predicted % consumers to within 5% of the true value for between 33 and 48% of foods and to within 10% for between 53 and 78% of foods. CONCLUSIONS: Values for % households can be used as a crude surrogate for % consumers and can thus play a role in improving estimates of food additive intake.

Adult↗
PubMed2005

Aluminium content of some foods and food products in the USA, with aluminium food additives.

The primary objective was to determine the aluminium (Al) content of selected foods and food products in the USA which contain Al as an approved food additive. Intake of Al from the labeled serving size of each food product was calculated. The samples were acid or base digested and analysed for Al using electrothermal atomic absorption spectrometry. Quality control (QC) samples, with matrices matching the samples, were generated and used to verify the Al determinations. Food product Al content ranged from <1-27,000 mg kg(-1). Cheese in a serving of frozen pizzas had up to 14 mg of Al, from basic sodium aluminium phosphate; whereas the same amount of cheese in a ready-to-eat restaurant pizza provided 0.03-0.09 mg. Many single serving packets of non-dairy creamer had approximately 50-600 mg Al kg(-1) as sodium aluminosilicate, providing up to 1.5 mg Al per serving. Many single serving packets of salt also had sodium aluminosilicate as an additive, but the Al content was less than in single-serving non-dairy creamer packets. Acidic sodium aluminium phosphate was present in many food products, pancakes and waffles. Baking powder, some pancake/waffle mixes and frozen products, and ready-to-eat pancakes provided the most Al of the foods tested; up to 180 mg/serving. Many products provide a significant amount of Al compared to the typical intake of 3-12 mg/day reported from dietary Al studies conducted in many countries.

Aluminum↗
PubMed2000

Food-neophobia in semi-free ranging rhesus macaques: effects of food limitation and food source.

This study characterizes food neophobia in semi-free ranging rhesus macaques. In experiment one, monkeys received novel and familiar foods during periods of normal provisioning and when provisioning was suspended. The monkeys did discriminate between novel and familiar foods and continued to exhibit neophobia when provisioning was suspended. In experiment two, food was either tossed to subjects or placed in the habitat so that monkeys discovered food without the observer in close proximity. Rhesus macaques were more likely to eat a novel food that was hand-tossed to them compared to food they discovered in their habitat. This study suggests that food neophobia is a robust trait in rhesus macaques and that a history of provisioning may affect the expression of the trait.

Animal Feed↗
PubMed1990

From food basket to food security. The food factor in nutritional surveillance.

One important indicator of nutritional surveillance is the one devoted to monitor food security. The experience toward the development of one of such indicators is presented. This includes the development of a food basket, defined as the group of foods that meet the characteristics such as is now consumed by important population segments of the community; it contributes a substantial portion of the calories and proteins purchased, and is responsible for an important proportion of the food budget. The concept implies a dynamic food basket, the quantities of which are calculated in a way that simulates the behavior of the consumer and the best nutrition knowledge. For this purpose we use linear program techniques. A measure of the risk of being unable to buy the foods needed for a family is presented, and is used as a proxy for food security risk. In the appendix, the mathematical expressions of the model used for a linear program is also presented.

Colombia↗
PubMedDate not supplied

[The food bronchial stimulation test (FBST) is a new method for the diagnosis of food allergens. Study of 86 children with food allergy with respiratory manifestations].

The study has been conducted an one hundred children with positive anamnesis for eczema, nasal obstruction, restriction of larynx and/or trachea and bronchus, under-hearing and nightly snoring. The use of the method of bronchial stimulation test with food has demonstrated to useful in the diagnosis of food allergens. Examination of food's allergen allowed me to formulate a table of foods allergenicity and to underline some anamnestic and physiopathologic data of lung capacity and the opening of nasal ways associated with food allergy. I've noted some important rays and bronchoscopic data in association with particular kinds of symptomatology due to the foods introduction. The exclusion of foods thought responsible of the obstructive symptomatology in the subjects caused the return to normality of spirometers rhinomanometric values and, in the subjects rather deaf, of audiometric and impedantiometric values.

Adolescent↗
PubMed1993

Effect of elimination diets on food-specific IgE antibodies and lymphocyte proliferative responses to food antigens in atopic dermatitis patients exhibiting sensitivity to food allergens.

Peripheral blood mononuclear cells (PBMCs) from patients with atopic dermatitis (AD) selected as being sensitive to hen's egg or cow's milk responded to food antigens, ovalbumin, or bovine serum albumin, with significantly enhanced DNA synthesis compared with the DNA synthesis in PBMCs from nonatopic control subjects and food-sensitive patients with immediate symptoms. Patients were treated with elimination diets. Symptoms of AD had been in remission during elimination diets. The levels of specific IgE antibodies to hen's egg or cow's milk decreased during elimination diets in patients with positive radioallergosorbent test (RAST). In patients with negative RAST, specific IgE antibodies remained negative during elimination diets. The proliferative responses of PBMCs to food antigens also decreased during elimination diets in patients with proliferative responses before elimination diets. Taken together, specific IgE antibodies to food antigens are useful indexes of the effect of elimination diets in food-sensitive patients with AD and positive RAST, and proliferative responses of PBMCs to food antigens are useful indexes of the effect of elimination diets in food-sensitive patients with AD and proliferative responses of PBMCs.

Adolescent↗
PubMed1999

Abbreviated measures of food sufficiency validly estimate the food security level of poor households: measuring household food security.

This study was designed to develop an abbreviated method that captures both the qualitative and quantitative dimensions of household food security (HFS). Women in poor and very poor households (n = 238) in a peri-urban barrio in Caracas, Venezuela, provided data on food availability and their perception of food resource constraints and hunger experiences within the home. Socioeconomic data and food-related behavior that may predict HFS levels were gathered. On average, the top 12 food contributors of energy provided 81% and predicted more than 90% of the variation in households' total energy availability using stepwise regression analysis. On the other hand, a 4-point 12-item scale was shown to have face, content and construct validity with reiterative testing, factor analysis and a Chronbach's alpha coefficient of 0.92. Assessing predictors of energy availability together with a self-perceived HFS scale may provide a valid and reliable method for identifying and monitoring food security levels among poor urban households.

Energy Intake↗