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At least 505 records · Page 28Linked to original sources
PubMed1990

Esophageal carcinoma in Indian Jews of southern Israel. An epidemiologic study.

The incidence of esophageal cancer varies in different populations and localities. The varied composition of the immigrant population of southern Israel afforded us an opportunity to investigate the frequency of the disease. The results of a retrospective study (1961-1985) revealed a high mean age-adjusted incidence rate (per 10(5)) in immigrant Indian men (6.5 +/- 2.17) and Indian women (17.2 +/- 5.12). Rates in all non-Indian immigrants were significantly lower: men 2.7 +/- 1.19, women 2.1 +/- 0.24. The relative risk of developing the disease was significantly higher in Indians. The age at diagnosis was lower in Indian women (54.6 +/- 10.4 years) than Indian men and other immigrants (p less than 0.05). The clinical features were similar in all cases. The risk factors in Indian men were not apparent; in women, the indiscrete use of spices might have raised the rate of esophageal cancer. The disease is more frequent in Indian populations in several parts of the world, and vigilance is required on the part of physicians.

Adult↗
PubMed1985

Effects of potassium on sodium balance, renin, noradrenaline and arterial pressure.

To determine the effects of potassium on blood pressure and factors affecting blood pressure, we conducted a randomized, placebo controlled trial of a potassium chloride-based substitute for table salt in 23 patients with mild to moderate essential hypertension. In addition, the effects of potassium chloride on sodium balance were studied in 10 normal subjects. Potassium loading with 100 mmol/day over five days in these normal subjects caused a cumulative negative sodium balance of 138 +/- 35 mmol, similar in degree to that achieved by severe dietary sodium restriction. However, two weeks of potassium treatment (100 mmol/day) in patients with essential hypertension did not lower blood pressure (BP) either in the supine or upright positions (potassium treatment: mean BP 108 +/- 3 lying and 113 +/- 3 mmHg standing; placebo treatment: mean BP 109 +/- 3 lying and 115 +/- 3 mmHg standing). Patients found it difficult to tolerate the potassium-based salt substitute in the dose given. We conclude that it is premature to recommend an increase in potassium chloride intake as treatment for raised blood pressure.

Adult↗
PubMed1988

Augmenting effect of a nonmutagenic fraction in soy sauce on mutagenicity of 3-diazotyramine produced in the nitrite-treated sauce.

When 25 kinds of Japanese soy sauce at a concentration of 5% were incubated with 50mM sodium nitrite (pH 2) at 37 degrees for 1 hr, the reaction mixtures induced 34-834 (average 368 +/- 228) revertants per microliter of soy sauce equivalent in Salmonella typhimurium strain TA100 in the absence of S9 mix. The mutagen(s) formed was very unstable under natural daylight and a fluorescent lamp but quite stable under a yellow lamp as well as in the dark. In addition to the known precursors, i.e., tyramine and 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid, 1-methyl-1,2,3,4-tetrahydro-beta-carboline, which caused weak mutagenesis, was found in the soy sauce. However, the sum of the activities of the three mutagen-precursors after nitrite treatment accounted for only a part of the mutagenicity of nitrite-treated soy sauce. There was in the soy sauce a factor which increased ninefold the mutagenicity of nitrite-treated tyramine, 3-diazotyramine. Therefore, tyramine was considered the principal precursor of the mutagen produced in the nitrite-treated soy sauce. These three precursors together with the mutagenicity augmentation accounted for all the mutagenicity of nitrite-treated sauce. The mutagenicity-augmenting factor in the soy sauce was nonmutagenic before and after nitrite treatment and was stable to heat and light irradiation.

Carbolines↗
PubMed1983

The protective effect of some food ingredients on Staphylococcus aureus MF31.

The upper limiting temperature of growth of Staphylococcus aureus MF31 in heart infusion broth (HI) was about 44 degrees C but addition of monosodium glutamate (MSG) and soy sauce permitted the organism to grow above this temperature. This effect is similar to that of NaCl. Tomato ketchup, Worcestershire and HP sauces added to HI did not allow growth at the non-permissive temperature of 46 degrees C but death was delayed. Staphylococcus aureus died in unsupplemented chicken meat slurry at 46 degrees C but grew at 48 degrees C in slurry supplemented with 5.8% NaCl and survived incubation for 18 h at 50 degrees C in slurry supplemented with 5.8% NaCl and 5% MSG. Cultures grown at 37 degrees C had a D60 value of 2 min in 50 mmol/l Tris (pH 7.2) buffer. Cultures grown at 46 degrees C in HI containing 5.8% NaCl had a D60 value of 8 min in Tris buffer. Addition of 5.8% NaCl plus 5% MSG to the buffer increased the D60 by a factor of about 7 for both cultures. In storage experiments at room temperature, the culture grown at 37 degrees C and at 46 degrees C plus 5.8% NaCl died at about the same rate in salami. In milk powder, however, the count of 37 degrees C culture decreased from 10% g to 10(6)/g in 5 weeks while the count of 46 degrees C culture remained unchanged. In cottage cheese, freeze-dried rice and macaroni, the 37 degrees C cultures also died more rapidly. It is suggested that cultures grown at 46 degrees C plus 5.8% NaCl may be suitable for experiments with artificially contaminated foods.

Cheese↗
PubMed1979

Allergy to coriander. A case report.

After 3 years of occupational exposure to powdered coriander - a spice - a woman developed respiratory symptoms of immediate hypersensitivity. Skin tests, nasal and bronchial challenge tests and the RAST were positive to coriander. Column chromatography, enzymatic digestion of the fractions and skin testing suggested that the allergen is a protein.

Allergens↗
PubMed1981

Immediate skin test reactions to spices.

Scratch tests with common spices were performed in 1,120 atopic and 380 non-atopic patients. Positive skin test reactions were seen almost exclusively in atopics. Curry and paprika produced reactions most frequently, and when the components of curry were tested separately, coriander, caraway, cayenne and mustard were responsible for the vast majority of the skin reactions. A high correlation between positive skin test reactions to spices, especially to curry and its components, and tree pollens, fruits and vegetables was demonstrated, suggesting that there may be a group of cross allergies. Clinical symptoms from ingested spices were noticed by five patients. When small amounts of spices were spread on the oral mucosa, local reactions, especially in the mouth and nasopharynx, were found in 14 out of 35 unselected patients with positive skin test reactions. Peroral challenges with spices in gelatin capsules were negative in 20 nonselected patients.

Adolescent↗