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Hypothermia-related deaths--Cook County, Illinois, November 1992-March 1993.

Hypothermia results from the inability of the body to maintain a sufficiently high body temperature and is defined clinically as the lowering of core body temperature to < or = 95 F (< or = 35 C). Environmental hypothermia results from a combination of heat loss by convection (degree of wind exposure), conduction, and radiation to the surrounding air. Although hypothermia-related deaths are preventable, during 1979-1990, 9362 deaths in the United States were attributed to environmental hypothermia or excessive cold (International Classification of Diseases, Ninth Revision [ICD-9], codes E901.0, E901.8, and E901.9; excludes manmade cold [E901.1]). From November 1992 through March 1993, 22 hypothermia-related deaths were identified by the Cook County (Chicago), Illinois (1990 population: 5,105,067), medical examiner. This report summarizes information on those deaths and describes specific findings in four of the deaths.

Adult↗

[Nutritive value of white lupin (Lupinus albus var Lutop) in rainbow trout (Oncorhynchus mykiss). Effect of extrusion cooking].

Two experiments were conducted in rainbow trout (Oncorhynchus mykiss) to assess the nutritional value of diets containing crude (LC) or extruded at 120 degrees C (LE1) and 145 degrees C (LE2) lupin var "Lutop" as a partial protein source. In the first experiment, the apparent digestibility coefficient (ADC) of diets with 20 and 30% lupin was measured. In a second trial, the effects of diet containing 20% crude and extruded lupin on growth performance of trout were analyzed. It was found that the ADC of dry matter, proteins and lipids decreased with the incorporation of 20% crude lupin. The extrusion-cooking process increased the digestive utilization of nutrients, especially the nitrogen-free extract. After 83 d of feeding, decreased growth performance was observed in trout fed on LC diet. Those fed diets LE1 or LE2 showed increased growth, food intake, food efficiency and protein retention, attributed to the disappearance of antinutritional factors in extruded lupin.

Animal Nutritional Physiological Phenomena↗

The capability of rat colon tissue slices to metabolize the cooked-food carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine.

A major target tissue for carcinogenesis from the cooked-food carcinogen 2-amino-l-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in rodents is the colon, yet the role of colon metabolism on the carcinogenicity of PhIP is not clearly understood. The mutagenic potency of PhIP is highly dependent upon cytochrome P450 N-hydroxylation. In the present study, the ability of rat colon tissue to activate PhIP to a mutagen was investigated in Salmonella typhimurium (strains TA98 and YGI024) and rat colon tissue slices. In the Ames/Salmonella assay, using rat colon S9 as the activating system, no mutations were evident from bacteria exposed to PhIP at any concentration tested. However, mutations were observed when bacteria were exposed to 2-aminoanthracene (2AA) and colon S9, indicating sufficient P450 activity in the S9 to activate 2AA but not PhIP. In rat colon slice preparations, the sulfotransferase and acetyltransferase inhibitors pentachlorophenol (PCP) and 2,6-dichloro-4-nitrophenol (DCNP) were used to modulate DNA adduct and metabolite formation. Incubations of 3-methylcholanthrene-induced colon slices dosed with 50 microMolar [(3)H]PhIP produced no detectable metabolites. However, incubations of uninduced slices exposed to 10 microMolar of the reactive intermediate, [(3)H]2-(hydroxyamino)-l-methyl-6-phenylimidazo[4,5-b]pyridine (N-hydroxy-PhIP), produced a single detectable metabolite, a glucuronide conjugate of N-hydroxy-PhIP. This metabolite decreased when PCP or DCNP was added to the incubation medium. DNA adducts were detected in colon slices exposed to N-hydroxy-PhIP at approximately 33 adducts/10(7) nucleotides. Interestingly, when PCP was added to the incubation mixture, an increase in DNA adduct levels was detected, whereas DCNP produced a decrease in adducts. Because these inhibitors are thought to have similar mechanisms with regard to sulfotransferase inhibition, the inverse relationship in DNA adduct levels due to PCP or DCNP treatment is at present unexplainable. The formation of DNA adducts and metabolites from colon slices exposed to N-hydroxy-PhIP but not PhIP implies that there is insufficient P450 activity in the rat colon to activate PhIP to hydroxylated metabolites, suggesting that the rat colon is a site of Phase II metabolism for PhIP and that the liver is the primary source for hydroxylation.

Animals↗

Cooking oils, cholesterol and CAD: facts and myths.

Elevated blood cholesterol is the strongest risk factor for coronary artery disease, and dietary excess of saturated fats is its largest contributor. Contrary to common belief, the contribution of dietary cholesterol to blood cholesterol is small. As a matter of fact, one need not consume cholesterol to have high blood cholesterol. Most vegetable cooking oils are low in saturated fats and are "heart healthy" with the important exception of tropical oils, such as coconut and palm oil, which are very rich in saturated fats. Though these oils contain no cholesterol, their cholesterol-raising potential is similar to or higher than most animal fats. Liberal use of these oils should be discouraged.

Cholesterol↗

Heat-related deaths -- Dallas, Wichita, and Cooke counties, Texas, and United States, 1996.

During July 2-8, 1996, high maximum daily temperatures in Dallas County, Texas, ranged from 101 F (38.3 C) to 106 F (41.1 C), and high maximum daily heat indexes (a measure of the effect of combined elements [e.g., heat and humidity] on the body) ranged from 105 F (40.6 C) to 112 F (44.4 C). Although guidelines for issuing heat advisories or warnings vary by geographic location and climate, the National Weather Service generally suggests issuing a heat advisory when a daytime heat index reaches > or =105 F (> or =40.6 C), and a night time minimum ambient temperature of 80 F (26.7 C) persists for at least 48 hours. In Dallas County, the criterion used by the medical examiner's (ME's) office to designate a heat wave is > or =3 consecutive days of temperatures > or =100 F (37.8 C). This report describes four cases of heat-related death in Dallas, Wichita, and Cooke counties, Texas, in 1996; summarizes risk factors for this problem; and reviews measures to prevent heat-related morbidity and mortality. The findings in this report indicate that, although a large proportion of heat-related deaths occur during the summer and during heat waves, such deaths occur year-round.

Aged↗

[Gas chromatographic methods for flavor testing in cooked pork (M. semimembranosus)].

The authors elaborated a gas chromatographic method for the separation and partial identification of ether-soluble volatile flavour constituents obtained from the semimembranous muscles of raw and cooked (100 degree C) pork by distillation and subsequent extraction and condensation. The different constituents were identified using KOVATS index values. The KOVATS indices of the flavour constituents were calculated from the mean values of triplicate measurements performed at different temperatures, and compared with the values for test substances. The isothermal chromatograms of the samples tested at various temperatures were combined in such a manner that they contained of each isothermal record only the parts with the best separation and without superpositions and non-appearences of peaks. By means of the KOVATS index, 32 volatile constituents could be identified with great probability in the ether extract of the meat flavour. The presence of 8 of these constituents was also confirmed by thin-layer chromatography.

Animals↗