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PubMed2006

Longitudinal change in food habits between adolescence (11-12 years) and adulthood (32-33 years): the ASH30 Study.

BACKGROUND: Links between diet in childhood and the prevention of disease in adulthood have been established. This longitudinal dietary survey provided quantitative evidence of dietary change from adolescence to adulthood, in Northumberland, England. OBJECTIVE: To report longitudinal dietary change in 198 respondents between the ages of 12 and 33 years, to explore dietary 'tracking' between the same time points and to describe the effects of gender, socio-economic status and location on dietary change. METHODS: A longitudinal study recorded dietary change from adolescence to adulthood. Two 3-day food diaries were collected in 1980 and 2000 from the same 198 respondents. Foods consumed were assigned to the five categories in the Balance of Good Health (BGH). Demographic and socio-economic information were obtained in 1980 and 2000. RESULTS: Intakes of foods containing fat and/ or sugar and milk and dairy foods decreased (p < 0.01 and p < 0.031, respectively), while intakes of fruits and vegetables increased (p < 0.01). Intakes of bread, other cereals and potatoes (p = 0.002, r = +0.219); fruits and vegetables (p < 0.01, r = +0.256) and meat, fish and alternatives (p = 0.026, r = +0.158) 'tracked' from adolescence to adulthood. Men had increased intake from meat, fish and alternatives and decreased milk and dairy foods more than female respondents (p = 0.003 and p = 0.019). Respondents who had moved away from Northumberland had a greater increase in intake of fruits and vegetables compared with those who remained in the local (p = 0.010). Individuals who had moved to a lower socio-economic group had increased their intake of bread, other cereals and potatoes (p = 0.040). CONCLUSION: Food intake changed considerably in a direction more in the line with current dietary recommendations. Food intake in adolescence was a significant, but not strong, predictor of intake in adulthood. Dietary change is influenced by variables including gender, location and socio-economic status.

Adult↗
PubMed2000

An unusual foreign body in the distal small intestine: case report.

A case of a deceased 77-year-old woman presenting to the coroner for postmortem examination scribed. A plastic tie used to seal loaves of sliced bread and other plastic-wrapped food stuffs was found clamped by its "teeth" to a length of small bowel proximal to the cecum, resulting in localized mucosal ulceration, thickening, and edema of the bowel wall. There was also infarcted small bowel due to aortic atherosclerosis, which was submitted as the cause of death. The presence of the bread tie probably did not significantly contribute to death but was as an unusual finding at postmortem examination and has not been previously described.

Aged↗
PubMed1992

Dietary practices in households as risk factors for stomach cancer: a familial study in Poland.

In the framework of a nationwide case-control study of risk factors for stomach cancer, a household survey was conducted on those food habits at the family level which were considered relevant for stomach cancer. The practices of 741 case and 741 control households were compared and relative risks calculated by the unconditional maximum likelihood method. For each household, the person responsible for cooking completed the survey. Respondents to the household survey were 35% of the cases and 40% of the controls of the case-control study and otherwise other household members. Case households relied more frequently on their own gardens as a major source of vegetables and fruit, and they cooked their vegetables more often than control households. The vegetable and fruit consumption during the summer period per family member was significantly less in case households compared to control households. The difference in per capita vegetable and fruit consumption between case and control households persisted, but was considerably less pronounced when the consumption of the index person (case or control) was subtracted from the household consumption. The consumption of mainly wholemeal bread showed a relative risk (RR) of 0.18 (95% CI 0.07-0.44) compared with mainly white bread consumption, whereas frequent frying and stewing of meat was associated with an increased risk compared to boiling of meat (RR = 2.06, 95% CI 1.48-2.87). No association with risk was found for long-term refrigerator use or other storage modalities.(ABSTRACT TRUNCATED AT 250 WORDS)

Case-Control Studies↗
PubMed2002

Tandemly duplicated Safener-induced glutathione S-transferase genes from Triticum tauschii contribute to genome- and organ-specific expression in hexaploid wheat.

Glutathione S-transferase (GST) gene expression was examined in several Triticum species, differing in genome constitution and ploidy level, to determine genome contribution to GST expression in cultivated, hexaploid bread wheat (Triticum aestivum). Two tandemly duplicated tau class GST genes (TtGSTU1 and TtGSTU2) were isolated from a single bacterial artificial chromosome clone in a library constructed from the diploid wheat and D genome progenitor to cultivated wheat, Triticum tauschii. The genes are very similar in genomic structure and their encoded proteins are 95% identical. Gene-specific reverse transcriptase-polymerase chain reaction analysis revealed differential transcript accumulation of TtGSTU1 and TtGSTU2 in roots and shoots. Expression of both genes was induced by herbicide safeners, 2,4-dichlorophenoxyacetic acid and abscisic acid, in the shoots of T. tauschii; however, expression of TtGSTU1 was always higher than TtGSTU2. In untreated seedlings, TtGSTU1 was expressed in both shoots and roots, whereas TtGSTU2 expression was only detected in roots. RNA gel-blot analysis of ditelosomic, aneuploid lines that are deficient for 6AS, 6BS, or 6DS chromosome arms of cultivated, hexaploid bread wheat showed differential genome contribution to safener-induced GST expression in shoots compared with roots. The GST genes from the D genome of hexaploid wheat contribute most to safener-induced expression in the shoots, whereas GSTs from the B and D genomes contribute to safener-induced expression in the roots.

2,4-Dichlorophenoxyacetic Acid↗
PubMed1981

Dietary fibre in type II diabetes.

Recent studies have indicated that diets rich in digestible carbohydrates and dietary fibre might be beneficial in the regulation of type II non insulin dependent diabetes (NIDD). Addition of the gel forming type of dietary fibre such as pectin and guar gum to meals or glucose solutions reduces post-prandial glucose and insulin response. Addition of cereal fibres in the form of bran seems to have long term beneficial effect improving glucose tolerance. Little is known, however, concerning effects of dietary fibre naturally occurring in food on postprandial glucose and hormone response. In the present study we prepared two breakfast meals which were similar regarding digestible carbohydrates but differed in their dietary fibre content. One of the meals, including whole grain bread and whole apples, contained 8.4 g of dietary fibre, and the other one, containing white bread and apple juice, 3.1 g. When given to eight NIDD, the fibre rich breakfast gave significantly lower blood glucose increment during the three hours following ingestion. The results indicate that foods rich in dietary fibre might be useful in the regulation of type II diabetes.

Blood Glucose↗
PubMed1983

Dietary fibre in the diabetic diet.

The diabetic diet is still in its developing stage. The functions of the different fiber fractions is inadequately known. Today, we recommend the diabetic patient to have a high carbohydrate intake such as increasing the intake of starchy foods with higher fiber context. For example eating whole meal bread instead of white bread, eating fruits instead of drinking juice etc. It is also wise to increase fiber content in the diet by choosing high fiber content foods than to use supplements or fiber medications. With a high fiber diet, the diabetic patients can eventually decrease their insulin or tablet medication.

Diabetes Mellitus↗
PubMed1988

Factors related to late menopause and early menarche as risk factors for breast cancer.

To investigate underlying factors of late menopause and early menarche which are regarded as risk factors for breast cancer, we analyzed the relationships between ages at menarche and menopause, and other environmental and physical factors using the data of a population-based survey conducted in Aichi Prefecture, Japan. The analysis on menopause was based on 3,148 women aged 55 or more and the analysis on menarche was based on 16,392 women aged 40 or more. These subjects were grouped into three groups (early, average and late groups) according to their ages at menopause and menarche. Women with late menopause had larger height, weight and body mass index and included more professional, administrative and office workers, more daily fish & shellfish consumers and more women with colorectal cancer history of the mother and less current smokers. Women with early menarche also had larger height, weight and body mass index and more residence in a metropolitan area and consumed more bread, meats, fish & shellfish, vegetables, fruits, milk and black tea and less rice, miso soup and pickles. In a multiple regression analysis, occupation, weight, daily or occasional drinking and daily intake of fish & shellfish were positively and smoking was inversely associated with late menopause, while residence in a metropolitan area, weight and daily intakes of bread, milk and green-yellow vegetables were positively associated with early menarche. These results suggest the importance of underlying factors of early menarche and late menopause in the etiology and prevention of breast cancer.

Aged↗
PubMed1986

Changes in masticatory movement parameters within the chewing period in young dentate persons and patients rehabilitated with bridges supported by implants in the mandible.

Experiments were carried out to study changes in masticatory movements in the chewing sequence of young dentate persons and complete denture wearers rehabilitated with bridges on osseo-integrated implants (OIB) in the lower jaw. Two test foods were used in the dentate group (apple, bread) and bread in the OIB group. A computer-based opto-electronic system (Selspot) was employed to record and analyse all single chewing cycles, regarding parameters reflecting, chewing rhythm, mandibular velocity and displacement. The different parameters were tested both intra- and inter-individually versus the series of the single and overall chewing cycles in the masticatory sequences respectively. The results indicated that different subjects performed different patterns of mastication within the chewing period when chewing the same type of food. Different test foods (texture, size) also seemed to affect the chewing pattern in a different way, e.g. mandibular displacement showed an obvious reduction when chewing apple, probably due to the bigger size of the bolus. The inter- and intra-individual analysis showed in some parameters discrepancies implying problems in analysing the chewing pattern within the chewing sequence without using both methods.

Adult↗
PubMed1987

Forces required by complete dentures for penetrating food in simulated function.

Forces required by complete dentures for penetrating some commonly used food items were measured experimentally. These forces were compared with the maximal bite forces of twenty-seven complete denture wearers. Food items that required the greatest forces in direct closure were rye bread (167 N), raw carrot (118 N), boiled meat (80 N), and raw cabbage (74 N). Raw carrot and raw cabbage required the greatest force in straight incision (39 N and 33 N, respectively). Simulated laterotrusion aided most in the penetration of rye bread and boiled meat. The penetration forces in simulated conditions were high compared with the maximal bite forces of the complete denture wearers.

Adult↗
PubMed2006

Characterizing the composition and evolution of homoeologous genomes in hexaploid wheat through BAC-end sequencing on chromosome 3B.

Bread wheat (Triticum aestivum) is one of the most important crops worldwide. However, because of its large, hexaploid, highly repetitive genome it is a challenge to develop efficient means for molecular analysis and genetic improvement in wheat. To better understand the composition and molecular evolution of the hexaploid wheat homoeologous genomes and to evaluate the potential of BAC-end sequences (BES) for marker development, we have followed a chromosome-specific strategy and generated 11 Mb of random BES from chromosome 3B, the largest chromosome of bread wheat. The sequence consisted of about 86% of repetitive elements, 1.2% of coding regions, and 13% remained unknown. With 1.2% of the sequence length corresponding to coding sequences, 6000 genes were estimated for chromosome 3B. New repetitive sequences were identified, including a Triticineae-specific tandem repeat (Fat) that represents 0.6% of the B-genome and has been differentially amplified in the homoeologous genomes before polyploidization. About 10% of the BES contained junctions between nested transposable elements that were used to develop chromosome-specific markers for physical and genetic mapping. Finally, sequence comparison with 2.9 Mb of random sequences from the D-genome of Aegilops tauschii suggested that the larger size of the B-genome is due to a higher content in repetitive elements. It also indicated which families of transposable elements are mostly responsible for differential expansion of the homoeologous wheat genomes during evolution. Our data demonstrate that BAC-end sequencing from flow-sorted chromosomes is a powerful tool for analysing the structure and evolution of polyploid and highly repetitive genomes.

Base Sequence↗
PubMed1986

Diabetic control is improved by guar gum and wheat bran supplementation.

Twenty-eight insulin-dependent diabetics were treated with different dietary regimes for three periods of three months. Initially they used a white flour bread (run-in period), then their daily bread ration was enriched with guar gum (mean dose: 29 g), and then with wheat bran (mean dose: 33 g) in a randomized crossover pattern. Fasting and postprandial blood glucose levels were measured on filter paper spots collected once weekly at home, and other biochemical values were measured monthly. No improvement in diabetic control was seen during the run-in period. Mean postprandial blood glucose decreased from 12.0 +/- 3.8 mmol/l (mean +/- SD) in the run-in period to 9.7 +/- 2.8 mmol/l (p less than 0.01) in the guar period and to 9.7 +/- mmol/l (p less than 0.01) in the bran period. HbA1 decreased from 10.5 +/- 2.1% in the run-in period to 9.7 +/- 1.6% (less than 0.05) at the end of the guar period and 9.9 +/- 1.2% (not significant) at the end of the bran period. Only modest changes were seen in serum-lipids--total cholesterol decreased significantly in the guar period, but not in the bran period. In this study both guar gum and wheat bran were well tolerated and produced a substantial decrease in postprandial blood glucose.

Adolescent↗
PubMed1989

Effects of variously processed starch on pH of human dental plaque.

The aim of this investigation was to study the effect of starch in various cereal products on pH of human dental plaque in vivo as compared to availability to the alpha-amylase of starch in vitro. Three separate experimental series were performed including: 1) rye and wheat products, 2) wheat products processed under both mild and severe conditions, and 3) wheat products with and without added sucrose. The pH drop in dental plaque was studied after a mouthrinse in groups of 10 subjects. Solutions of glucose or sucrose were used as references. No differences were found between boiled rye and boiled wheat, nor between rye bread and wheat bread. Severely popped wheat resulted in the greatest pH drop, followed, in order, by drum-dried and extrusion-cooked products. Mildly steam-flaked and mildly dry-autoclaved products induced comparable small pH falls. Sucrose-sweetened wheat products resulted in lower plaque pH values compared to unsweetened products. This effect was most pronounced with a mildly processed sample. In all three series, the glucose and sucrose reference solutions showed the greatest pH drop. In conclusion, all processing methods increased the fermentability of starch in human dental plaque in vivo. Thus, the more severe the processing conditions the more prominent the pH falls. The pH drop in plaque in vivo correlated (r = 0.96 in Series 1 and r = 0.92 in Series 2) with the rate of starch hydrolysis with alpha-amylase in vitro.

Biological Availability↗
PubMedDate not supplied

Acid anion profiles in dental plaque following consumption of cereal-based foods and fruits.

The aim of this study was to investigate the acid anions produced in plaque after chewing various cereal-based foods and fruits for one minute. Test foods were oranges, apples, bananas, Cornflakes, Branflakes, Weetabix, Alpen, white bread, wholemeal bread, rice and spaghetti, plus positive and negative controls of 10% sucrose and 10% sorbitol. 4 males and 3 females, aged 22-37 years, participated in the study .7 min from the start of chewing, 48-h plaque was collected from all accessible smooth surfaces, with no attempt to collect interproximal plaque, and centrifuged. Plaque fluid was withdrawn and analyzed by isotachophoresis for formate, succinate, lactate, acetate and propionate. At rest, acetate was the major anion present in plaque fluid, whereas following carbohydrate consumption, highest levels of lactate were detected followed by acetate. The amount of lactate only, detected in plaque fluid, was significantly correlated to the carbohydrate present in the food. It was concluded that important information regarding the acidogenicity of test foods is gained by studying the acid anion profile of plaque fluid.

Acetates↗
PubMed1995

A longitudinal study of iron status in healthy Danish infants: effects of early iron status, growth velocity and dietary factors.

In a cohort of term infants (n=91), followed from birth to 12 months, iron intake was examined by 24-h food records, and iron status by blood samples (haemoglobin (Hb)), mean corpuscular volume (MCV), serum values for iron, ferritin and transferrin, and erythrocyte protoporphyrin) at 2, 6 and 9 months. At 9 months of age, 5% had anaemia (Hb<105 g/l), but none had developed iron deficiency according to strict definitions used in this study (serum ferritin < 13 micrograms/l and transferrin saturation < 10%). Infants with high serum ferritin, serum transferrin and erythrocyte protoporphyrin values at one blood sampling also had high values at the following sample (tracking, r=0.45-0.80), suggesting that iron stores at delivery are an important determinant of iron stores during late infancy. Factors related to changes in serum ferritin were investigated by multiple linear regression. From 2 to 6 months, serum ferritin was negatively associated with knee-heel growth velocity (p=0.006) and positively with intake of infant formula (p=0.04). From 6 to 9 months it was negatively associated with intake of bread (p=0.001), and there was a trend for a positive association with intake of meat (p=0.07) and fish (p=0.08) and for a negative association with intake of cow's milk (p=0.07). In conclusion, those with a high growth velocity and a dietary pattern with a high intake of bread and a low intake of meat and fish had lower ferritin values and thereby an increased risk of depleting their iron stores later during infancy.

Anemia, Iron-Deficiency↗
PubMed1994

Apparent dietary intake in remote aboriginal communities.

Apparent per capita food and nutrient intake in six remote Australian Aboriginal communities using the 'store-turnover' method is described. The method is based on the analysis of community-store food invoices. The face validity of the method supports the notion that, under the unique circumstances of remote Aboriginal communities, the turnover of foodstuffs from the community store is a useful measure of apparent dietary intake for the community as a whole. In all Aboriginal communities studied, the apparent intake of energy, sugars and fat was excessive, while the apparent intake of dietary fibre and several nutrients, including folic acid, was low. White sugar, flour, bread and meat provided in excess of 50 per cent of the apparent total energy intake. Of the apparent high fat intake, fatty meats contributed nearly 40 per cent in northern coastal communities and over 60 per cent in central desert communities. Sixty per cent of the apparent high intake of sugars was derived from sugar per se in both regions. Compared with national Australian apparent consumption data, intakes of sugar, white flour and sweetened carbonated beverages were much higher in Aboriginal communities, and intakes of wholemeal bread, fruit and vegetables were much lower. Results of the store-turnover method have important implications for community-based nutrition intervention programs.

Adult↗
PubMed2005

[Relationship between ABO histo-blood group type and an outbreak of norovirus gastroenteritis among primary and junior high school students: results of questionnaire-based study].

Noroviruses are common causative agents of epidemic gastroenteritis in humans. Recent studies showed that human susceptibility to noroviruses was associated with ABO histo-blood group type. It was also observed that various degrees of susceptibility were exhibited by different norovirus strains. In January 2003, an outbreak of acute gastroenteritis including 661 affected primary and junior high school students occurred through lunch bread contaminated with norovirus in Hokkaido, Japan. To clarify the relationship between ABO histo-blood group type and the norovirus infection, we performed a written questionnaire to schoolchildren about the consumption of the bread, onset of symptoms and person-to-person transmission in their household. Questionnaires were returned from 722 schoolchildren (response rate, 65.8%), of whom 55.3% suffered gastroenteritis. As a result of this survey, it was found that schoolchildren with blood group type A (71.1%, 133/187) were more susceptible to the norovirus infection, whereas, schoolchildren with blood group type AB (55.3%, 26/47) were less affected (P (Z0) < 0.025). In addition, the presumptive prevalence rate of person-to-person transmission in each household indicated that schoolchildren with blood group type AB (19.2%, 5/26) had a lower risk of infection than those with blood group type A or O [A : 41.4%, 55/133 O : 39.5%, 49/124 (unknown for one case) ] [P (Z0) < 0.025]. Our findings suggested that persons with blood group type AB were less affected by the norovirus infection in this outbreak.

ABO Blood-Group System↗
PubMed1985

Effect of cleaning, milling, and baking on deoxynivalenol in wheat.

Samples of wheat naturally infected by Fusarium graminearum Schwabe were obtained from mills in Oklahoma, Missouri, Kansas, and Minnesota and fields in Nebraska and Kansas in 1982; they were analyzed for deoxynivalenol (DON). The wheat was milled, and DON was found throughout all the milling fractions (bran, shorts, reduction flour, and break flour). The DON recoveries for each mill run ranged from 90 to 98%. These samples, regardless of DON concentration, also gave similar fractional distributions of DON. The greatest (21 ppm [21 micrograms/g]) concentration of DON was found in the bran, and the smallest (1 ppm) was found in the break flour. Cleaning and milling were not effective in removing DON; DON was not destroyed in the bread baked from the naturally contaminated whole wheat flour, but the effect on its concentration in the samples analyzed varied, the reduction ranging from 19 to 69%. The percent reduction found in the cleaned wheat ranged from 6 to 19%. DON concentrations in the following commercially made breads, caraway rye, seedless rye, and pumpernickel, were 45 ppb (ng/g), 39 ppb, and 0 ppb, respectively. The limits of detection by gas chromatography-mass spectrometry and high-pressure liquid chromatography for DON were 0.5 and 10 ng, respectively.

Food Contamination↗
PubMed1993

Interactions between people's diet and their smoking habits: the dietary and nutritional survey of British adults.

OBJECTIVE: To compare diet, nutrient intakes, and biochemical measures between smokers and non-smokers. DESIGN: Analysis of data collected in cross sectional survey conducted in 1986 and 1987. Subjects were recruited from electoral wards in England, Wales, and Scotland to reflect the regional distribution of the population. SUBJECTS: 2197 subjects (70% of those asked) aged between 16 and 64 undertook dietary assessment. Of these, 1842 subjects were considered to have kept a record typical of their usual dietary intake and had given data on smoking, and their results were analysed: 1224 non-smokers (631 men), 359 light smokers (166 men), and 259 heavy smokers (153 men). MAIN OUTCOME MEASURES: Differences in dietary, nutrient, and biochemical measures between nonsmokers and smokers. RESULTS: Smokers ate more white bread, sugar, cooked meat dishes, butter, and whole milk and less wholemeal bread, high fibre breakfast cereals, fruit, and carrots. Smokers had lower intakes of polyunsaturated fat, protein, carbohydrate, fibre, iron, carotene, and ascorbic acid. Adjusting for other covariates did not substantially alter the pattern of intakes. At the same dietary intake of carotenoids smokers were more likely to have lower circulating serum beta carotene concentrations than non-smokers. CONCLUSIONS: The diet and nutrient intakes and circulating levels of nutrients of smokers were different from those of non-smokers. Smokers were more likely to have an imbalance between the dietary intake of antioxidant nutrients and the metabolic demand for antioxidant protection. This imbalance is likely to make smokers more susceptible to oxidative damage. Smokers are at increased risk of chronic disease because their diets are different and because smoking creates an altered pattern of demand for specific nutrients. The diets of smokers not only fail to meet the unusual requirements for specific nutrients to satisfy the altered pattern of demand but are likely to exacerbate the damage caused by smoking.

Adult↗