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At least 1,765 records · Page 98Linked to original sources
PubMed2004

[Associations between dietary intake and urinary excretion of sodium, potassium, phosphorus, magnesium, and calcium].

OBJECTIVES AND METHODS: The associations between dietary intake and urinary excretion of sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), and phosphorus (P), and the major dietary sources derived from the urinary minerals were studied in a nutritional survey of 219 Japanese females aged 27-84 years, who completed anthropometric measurements, a one-day dietary record, and a 24 hr urine collection. RESULTS: The minerals excreted in the urine were significantly and positively correlated with each other, in which Na excretion was correlated with K and Ca excretion (r = 0.490 and r = 0.482, respectively, p < 0.01) and Ca excretion was correlated with Mg excretion (r = 0.526, p < 0.01). The ratios of urinary exertion to dietary intake of Na, K, Ca, Mg, and P were 81.5%, 62.7%, 24.5%, 21.7%, and 56.1%, respectively. The dietary intake and the urinary excretion of the minerals expressed per body weight (kg) were significantly and positively correlated (Na, r = 0.267; K, r = 0.460; Ca, r = 0.181; Mg, r = 0.245; P, r = 0.351, p < 0.01). Further examinations using chief component analysis for food intake showed several significant positive correlations, including between Na intake and the intake of vegetables, noodles, and seasonings (r = 0.332-0.381, p < 0.01); between K, Mg and P intake and the intake of vegetables, fruits, and potatoes (r = 0.332-0.533, p < 0.01); and between Ca intake and the intake of bread and dairy foods (r = 0.428, p < 0.01). In addition, significant positive associations were found between Na excretion and the intake of confectionaries, nuts, and seeds (r = 0.223, p < 0.01). Weak correlations were also found between K excretion and the intake of vegetables (r = 0.296, p < 0.01); between Ca and P excretion and the intake of meat, oil, and fats (r = 0.135, P < 0.05; r = 0.193, P < 0.01, respectively), and between Mg excretion and the intake of bread and dairy foods (r = 0.137, P < 0.05). CONCLUSIONS: Findings from this study indicate that, while urinary excretion of Ca and Mg is unlikely to be a reliable biochemical marker of dietary intake, the levels of urinary excretion of Na, K, and P can be reflective of the intake of salt, vegetables, and meats, respectively. The urinary excretion of the minerals, particularly Na, K, and Ca, may be highly linked to salt intake in Japanese females.

Adult↗
PubMed2006

Determination of iodine in Libyan food samples using epithermal instrumental neutron activation analysis.

Epithermal instrumental neutron activation analysis (EINAA) has been used to determine the iodine content of many individual food materials that constitute the typical Libyan diet. The selected samples include different varieties of local and imported foods such as wheat and barley products, rice, bread, legumes such as chick peas and lentil, table salt, and commonly used spices, including thyme and fenugreek. Both conventional and anticoincidence gamma-ray spectrometry techniques have been employed. Epithermal INAA in conjunction with anticoincidence counting has been found to provide the most reliable results. For quality control purposes, a number of NIST biological reference materials were analyzed. The range of daily dietary intake has been calculated as 100-180 microg of iodine per day, which is within the recommended range. Bread was identified as a significant source of iodine in the Libyan diet, as it contributed 99 microg/d.

Diet↗
PubMed1998

Dietary sources of nutrients among US children, 1989-1991.

OBJECTIVE: To identify major food sources of nutrients and dietary constituents for US children. METHODS: Twenty-four-hour dietary recalls were collected from a nationally representative sample of children age 2 to 18 years (n = 4008) from the US Department of Agriculture's 1989-1991 Continuing Survey of Food Intakes by Individuals. For each of 16 dietary constituents, the contribution of each of 113 food groups was obtained by summing the amount provided by the food group for all individuals and dividing by total intake from all food groups for all individuals. RESULTS: Milk, yeast bread, cakes/cookies/quick breads/donuts, beef, and cheese are among the top 10 sources of energy, fat, and protein. Many of the top 10 sources of carbohydrate (yeast bread, soft drinks/sodas, milk, ready-to-eat cereal, cakes/cookies/quick breads/donuts, sugars/syrups/jams, fruit drinks, pasta, white potatoes); protein (poultry, ready-to-eat cereal, pasta); and fat (potato chips/corn chips/popcorn) also contributed >2% each to energy intakes. Ready-to-eat cereal is among the top contributors to folate, vitamin A, vitamin C, iron, and zinc intakes. Fruit drinks, containing little juice, contribute approximately 14% of total vitamin C intakes. CONCLUSIONS: Fortified foods are influential contributors to many vitamins and minerals. Low nutrient-dense foods are major contributors to energy, fats, and carbohydrate. This compromises intakes of more nutritious foods and may impede compliance with current dietary guidance.

Adolescent↗
PubMed2007

Childhood mental ability in relation to food intake and physical activity in adulthood: the 1970 British Cohort Study.

OBJECTIVE: The purpose of this work was to examine the relation of scores on tests of mental ability in childhood with food consumption and physical activity in adulthood. METHODS: Based on a cohort of >17,000 individuals born in Great Britain in 1970, 8282 had complete data for mental ability scores at 10 years of age and reported their food intake and physical activity patterns at 30 years of age. RESULTS: Children with higher mental ability scores reported significantly more frequent consumption of fruit, vegetables (cooked and raw), wholemeal bread, poultry, fish, and foods fried in vegetable oil in adulthood. They were also more likely to have a lower intake of chips (French fries), nonwholemeal bread, and cakes and biscuits. There was some attenuation in these associations after adjustment for markers of socioeconomic position across the life course, which included educational attainment, with statistical significance lost in some analyses. Higher mental ability was positively associated with exercise habit, in particular, intense activity (defined by being out of breath/sweaty). The associations between mental ability and these behaviors were similar in both men and women, and they were somewhat stronger for verbal than nonverbal ability. CONCLUSIONS: It is plausible that the skills captured by IQ tests, such as the ability to comprehend and reason, may be important in the successful management of a person's health behaviors.

Adolescent↗
PubMed1994

[Eating patterns among the elderly of different socioeconomic groups living in a urban area of southeastern Brazil].

Two hundred and eight three male and female elderly subjects were studied. They participated in the Multicentric project: "Health assessment of elderly people living in the urban area of S. Paulo", Brazil, and were stratified by socio-economic level in three areas of S. Paulo city. The food frequency questionnaire was applied in order to discover their food pattern. The results show that for the energy-producing foods more than 90% of the total sample eat tubers, rice, bread and pasta; however, only the rice and bread are consumed daily. As for protein, 70% or more of the elderly people eat beans, beef, poultry, milk and eggs but for the daily consumption there are differences between the 3 regions. More than 85% of the subjects eat fruits, leafy and other vegetables; nevertheless, the frequency of their daily consumption is bigger in the wealthier area. The dietetic information shows that the group analysed has the same food pattern as other population groups as far the energy-producing foods are concerned; there are, however, some difference as regards the protein foods and fruit and vegetables.

Aged↗
PubMed1992

Sources of fiber and fat in diets of US women aged 19 to 50: implications for nutrition education and policy.

INTRODUCTION: Many women are not meeting dietary recommendations for fiber and fat intakes. Health educators need to know which foods are major sources of these nutrients. METHODS: This study analyzed the contributions of 27 food groups to fiber, fat, saturated fat, and cholesterol intakes of 2134 women aged 19 to 50 years in USDA's Continuing Survey of Food Intakes by Individuals, the 1985 and 1986 surveys (CSFII 85-86). RESULTS: Major determinants of fiber intake include frequency of use of certain food groups (vegetables, including potatoes, bread, fruit, soups, ready-to-eat cereal) and choice of particular foods within the larger food groups (e.g., whole grain bread, high fiber cereal). Major determinants of total fat, saturated fat, and cholesterol intakes included frequency of use of certain foods (sweet grains, beef, eggs, cheeses/cream, whole milks) and additions to foods (regular salad dressing and butter/margarine). Demographic characteristics were related to various food group consumption parameters. CONCLUSIONS: Information about the relationships between food group and nutrient intake and the effects of household income, race/ethnicity, and region of residence on food group intake indicate opportunities to refine nutritional education programs.

Adult↗
PubMed1995

Successful prophylaxis of wheat-dependent exercise-induced anaphylaxis with terfenadine.

A 20-year-old female was brought to our emergency unit with generalized erythema and discomfort induced by running after having eaten wheat bread. The laboratory examinations, including eosinophils, total IgE, RAST score to wheat, heat challenge test and methacholine inhalation test were within normal limits. No anaphylactoid responses occurred after provocation tests of wheat bread intake or exercise alone. However, on provocation exercise test after eating pancakes, she developed hypotension, generalized itching and urticaria associated with an elevation of plasma histamine levels. These findings suggested wheat-dependent exercise-induced anaphylaxis. This was completely prevented by daily administration of terfenadine 120 mg p.o. without side effects such as fatigue or drowsiness.

Adult↗
PubMedDate not supplied

Insulin and glucose responses to various starch-containing foods in type II diabetic subjects.

The circulating insulin and glucose responses in type II diabetic subjects were determined for 5 h after ingestion of various meals, each containing 50 g carbohydrate. The purpose of the study was to 1) systematically study the insulin response to several different high-starch foods, 2) determine whether this insulin response could be predicted by the glucose response, and 3) determine whether the glucose response could be predicted by the physical structure and digestibility of the ingested carbohydrate. Each subject served as his own control. Carbohydrate was given in the form of potatoes, bread, oatmeal, rice, lentils, kidney beans, cornflakes, high-amylose corn muffins, and low-amylose corn muffins. Bread, oatmeal, rice, lentils, kidney beans, and high-amylose corn muffins resulted in a significantly lower glucose area than 50 g glucose, and the glucose response generally could be predicted by the physical structure and the known digestibility of the ingested carbohydrate. The insulin rise was statistically significantly greater than would be predicted from the glucose response for oatmeal, lentils, kidney beans, and high-amylose corn muffins. Although not statistically significant, the mean was greater than predicted for every other food except potatoes when the insulin response to 50 g glucose was used as a standard. These results indicate that the insulin response cannot be predicted by the glucose response.

Aged↗
PubMed2003

A flexible, low-glycemic index mexican-style diet in overweight and obese subjects with type 2 diabetes improves metabolic parameters during a 6-week treatment period.

OBJECTIVE: The aim of this study was to compare the effects of a flexible lower- and higher-glycemic index (GI) Mexican-style diet on biochemical data and BMI during a 6-week treatment period. RESEARCH DESIGN AND METHODS: This study was a randomized, crossover design of two 6-week periods with a 6-week washout period between treatments. Subjects with type 2 diabetes (n = 36) with a BMI >25 kg/m(2) were selected. Fourteen subjects completed the study with eligible dietary records. Dietary instruction was provided on flexible diets with both a high and low GI. Fasting venous blood samples were taken at the start and finish of each dietary period, and biochemical data were analyzed. Multi- and univariate one-factor repeated-measures ANOVA were used to compare biochemical data. RESULTS: Glycemic load and GI were lower during the low-GI diet, and dietary fiber was lower during the high-GI diet. The participants in the low-GI period consumed significantly fewer carbohydrates, such as white-wheat bread, white long-grain rice, potatoes, high-GI fruits, and carrots, and more carbohydrates, such as pinto beans, whole-meal wheat bread, and low-GI fruits than did participants in the high-GI period. There were no differences in the amount of carbohydrates consumed, such as corn tortillas and dairy products. At the end of the study periods, A1c was improved on the low- compared with the high-GI diet (P < 0.008). CONCLUSIONS: We conclude that a low-GI diet, containing Mexican-style foods, may help to improve the metabolic control in type 2 obese diabetic subjects during a 6-week period.

Adult↗
PubMedDate not supplied

Comparison of plasma glucose, serum insulin, and C-peptide responses to three isocaloric breakfasts in non-insulin-dependent diabetic subjects.

While differences in glucose and insulin responses to specific carbohydrate foods have been reported, few data are available for mixed meals incorporating such foods. This study compared the plasma glucose (PG), serum insulin (SI), and C-peptide (CP) responses to three different isocaloric test breakfasts given in random order to eight insulin-treated non-insulin-dependent diabetes mellitus (NIDDM) patients. The test meals were selected from a hospital food exchange list and contained similar quantities of carbohydrate, protein, fat, and dietary fiber. The postprandial PG, SI, and CP responses to two of the test breakfasts (meal A: eggs, toasted wholemeal bread, orange juice, margarine, and milk; meal B: wheatflake biscuits, toasted wholemeal bread, milk, and margarine) were similar (meal A: 104.3 +/- 23.0 mg X h X dl-1, 5996 +/- 1108 microU X min X ml-1, and 89.8 +/- 25.4 pmol X min X ml-1, respectively; meal B: 104.9 +/- 21.6 mg X h X dl-1, 6268 +/- 1161 microU X min X ml-1, and 99.8 +/- 26.4 pmol X min X ml-1, respectively). Meal C, consisting of toasted muesli and skim milk, produced smaller glycemic and insulin responses (46.8 +/- 8.8 mg X h X dl-1; P less than .02, and 4369 +/- 700 microU X min X ml-1; P less than .05, respectively) than meals A and B and less endogenous insulin secretion (CP response 62.8 +/- 19.9 pmol X min X ml-1; P less than .05 compared with meal A, NS compared with meal B).(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed1995

Iron deficiency among pregnant Pakistanis in Norway and the content of phytic acid in their diet.

BACKGROUND: To test the hypothesis that iron deficiency is more common among pregnant Pakistani than pregnant Norwegian women in Oslo; and to determine whether differences in the diet can explain some of the differences in stored iron. METHODS: A cross sectional study in the 18th week of pregnancy. Thirty-eight Pakistani women and 38 Norwegian women referred to routine ultrasound examination at Aker and Ullevål Hospitals in Oslo participated. Analysis was undertaken of phytate (inositol hexaphosphate) and its degradation products in bread and chapatti. RESULTS: Twenty-six (68%) of the Pakistani and six (17%) of the Norwegian women had ferritin levels below 12 micrograms/l and a highly significant difference in serum ferritin was found between the groups (p < 0.001). Only one of the Pakistani and seven of the Norwegian women were supplemented with iron and there were no significant differences in the dietary intake of hem iron, non-hem iron, organic fiber, tea, ascorbic acid, meat or cereals. The content of inositol hexaphosphate (phytate) and inositol pentaphosphate, well known inhibitors of iron absorption, were measured in bread and chapatti and the estimated dietary intake was much higher in the Pakistani group, mean (95% CI) was 1175 mumol/day (933-1417) and 507 mumol/day (417-597) respectively, p < 0.001. CONCLUSIONS: Iron deficiency seems to be far more common among pregnant Pakistanis in Norway than among pregnant Norwegians. We speculate that the main reasons for this are a combination of a higher parity and a less common use of iron supplementation in pregnancy in the Pakistani group, and a higher content of phytate in the Pakistani diet.

Adult↗
PubMed1994

Effect of cheese on intestinal transit time and other indicators of bowel function in residents of a retirement home.

Effects of increased intake of cheese on intestinal transit time and other indicators of bowel function were studied in 21 retirement home residents (18 women and 3 men; age, 68-87 years). The study was divided into four succeeding periods: 1) 1-week basal period (usual diet); 2)3-week cheese period (extra cheese was offered as such on bread or used in cooking); 3) 3-week no-cheese period (all cheese on bread was replaced with cured meats and cold cuts, and no cheese was used in cooking); 4) 3-week follow-up period (usual diet). During the last week of each period a questionnaire was filled out on fecal frequencies, consistency of feces (soft, normal, hard), and occurrence of abdominal pain and flatulence. Use of laxative medications and therapeutic foods (prunes) was registered. Eleven of the 21 subjects collected fecal samples for the determination of fecal wet weight and intestinal transit time by means of radiopaque Sitzmark capsules. Intakes of cheese, fiber-containing foods, and fluids by these 11 subjects during meals offered in the cafeteria were recorded on a prefilled questionnaire. In spite of a 10-fold increase in the intake of cheese no change in intestinal transit time, fecal frequency, fecal wet weight, consistency of feces, and occurrence of gastrointestinal symptoms was observed. The use of laxative medication was higher during the cheese period, but no change in the combined use of laxative medication and therapeutic foods (prunes) was observed.(ABSTRACT TRUNCATED AT 250 WORDS)

Aged↗
PubMed1995

Studies on the baking properties of non-wheat flours--I. Breadfruit (Artocarpus artilis).

The possibility of producing bread from wheat (WF)/Breadfruit (BF), composite flour has been examined. Wheat flour was supplemented with up to 50% breadfruit flour. Chemical analysis of the breadfruit flour indicated a high starch content (80.9 +/- 0.9%), a fairly high crude fibre and ash contents (1.6 +/- 0.3; 4.2 +/- 0.3%) respectively and a low protein content (4.0 +/- 0.5%). Brabender amylograph pasting viscosity of the various flour and flour blends indicated that apart from the 100% WF, 10% BF/WF blends recorded the best pasting characteristics in terms of the starch stability, gelatinization index and set back values. While the 100% BF exhibited the poorest pasting characteristics. Physical characteristics indicated that only 100% WF and 10% BF/WF were free of cracks and crumbliness, 20% and 30% BF/WF had slight cracks, while others are dense and highly cracked. This was reflected on the panellist judgment during sensory evaluation. There was no significant difference at P < 0.05 between the control (100% WF) and the composite bread samples up to 30% level of breadfruit flour. Others differed significantly.

Cooking↗
PubMed1996

Availability of calcium for absorption in the small intestine and colon from diets containing available and unavailable carbohydrates: an in vitro assessment.

An in vitro method simulating conditions in the small intestine and colon was used to study the effects of various carbohydrates on Ca release from basal diet (BD) containing dairy products. During enzymatic digestion of BD, 28.5 +/- 0.3% of the Ca was released. This was reduced by 3, 22 and 27% by adding bread, psyllium or pectin to BD, respectively (P < 0.05). After enzymatic digestion, the residue from BD was fermented releasing 11.9 +/- 1.2% of the Ca, a value which was significantly less than with pectin (13.7 +/- 0.9%) and greater than with psyllium (4.4 +/- 0.2%) addition. The total Ca release ranged from 26.5 +/- 0.8 to 42.2 +/- 1.0% with bread>BD>pectin>psyllium. Lactulose did not differ significantly from BD. These results suggest that carbohydrates may bind Ca and reduce its availability for absorption in the small intestine. However, if the carbohydrate is fermented, bound Ca may be released for potential absorption in the colon, whereas less fermented carbohydrates may continue to bind Ca in the colon. The in vitro method described may be useful for estimating total Ca availability. However, studies in humans are required to validate these results.

Biological Availability↗
PubMed2002

Validity of a self-administered food frequency questionnaire against 7-day dietary records in four seasons.

The validity of a food frequency questionnaire (FFQ) was evaluated against four 7-d diet records among 23 men aged 27-70 y. Volunteer women recorded the amounts of all foods and beverages consumed by their husbands or fathers over a period of 7 d in four consecutive seasons in 1997 and 1998, and a self-administered FFQ was answered by each man after completion of the fourth diet record. The diet record was kept in accordance with the method used for Japan's National Nutrition Survey. The FFQ ascertained frequencies and amounts of consumption of rice, bread, noodles, green tea, and coffee: consumption frequency of 35 food items; and consumption frequency and amount of five alcoholic beverages. As for most nutrients and foods, mean intakes estimated by the FFQ were lower than those estimated from the diet record. Crude intake of nutrients showed fairly good agreement between the two methods in terms of Pearson's correlation coefficient (r > 0.5), except for total energy (r = 0.23), fat (r = 0.36), and vitamin A (r = 0.29). The adjustment for energy intake generally reduced the correlation; the reduction being fairly large for fat intake and vitamin A (r = 0.19 for both). There was generally good agreement for the intake of foods and beverages with exceptions for fats/oils (Spearman correlation coefficient, rs = 0.30) and other vegetables (rs = 0.35). The highest correlation was observed for alcoholic beverages (rs = 0.91), bread (rs = 0.80), and fruits (rs = 0.77). An FFQ covering a limited number of common foods may be useful in assessing the relative position of an individual's habitual consumption of foods and nutrients; however, the instrument generally underestimates absolute intake.

Adult↗
PubMed2003

[Inter-laboratory evaluation studies of notified ELISA methods for allergic substances (egg)].

Inter-laboratory evaluation studies were conducted for the notified ELISA methods for allergic substances (Egg). Standard extracts of egg spiked in extracts of sausage, sauce, cookie, bread and cereal at a level of 5-20 ng/mL as the sample solution were analyzed in replicate in 10 laboratories. Coefficients of variation (CVs) of all three ELISA methods using an Egg Protein ovalbumin ELISA Kit (ovalbumin kit), an Egg Protein ovomucoid ELISA Kit (ovomucoid kit) and a FASTKIT Egg ELISA kit (Egg ELISA kit) were mostly less than 10%. Mean recoveries of the standard extract of egg were over 40% in the three ELISA methods. Repeatability relative standard deviations of egg standard solution in five food extracts were in the ranges of 18.7-25.5%, 18.6-41.8%, 21.3-43.3% for the ovalbumin kit, the ovomucoid kit and the Egg ELISA kit, respectively. Reproducibility relative standard deviations of egg standard solution in five food extracts were 16.8-35.1%, 19.6-35.8%, 24.7-51.1% for the ovalbumin kit, the ovomucoid kit and the Egg ELISA kit, respectively. The detection limits of all the ELISA methods were 4-5 ng/mL in sample solutions. These results suggested that the notified ELISA methods are reliable and reproducible for the inspection of egg protein levels in extracts of sausage, sauce, cookie, bread and cereal.

Allergens↗
PubMed2006

A study on p53 gene alterations in esophageal squamous cell carcinoma and their correlation to common dietary risk factors among population of the Kashmir valley.

AIM: To systematically examine the extent of correlation of risk factors, such as age, consumed dietary habit and familial predisposition with somatic Tp53 molecular lesion causal to elevate carcinogenesis severity of esophageal squamous cell carcinoma (ESCC) among the Kashmiri population of Northern India. METHODS: All cases (n = 51) and controls (n = 150) were permanent residents of the Kashmir valley. Genetic alterations were determined in exons 5-8 of Tp53 tumor suppressor gene among 45 ESCC cases histologically confirmed by PCR-SSCP analysis. Data for individual cancer cases (n = 45) and inpatient controls (n = 150) with non-cancer disease included information on family history of cancer, thirty prevailing common dietary risk factors along with patient's age group. Correlation of genetic lesion in p53 exons to animistic data from these parameters was generated by Chi-square test to all 45 histologically confirmed ESCC cases along with healthy controls. RESULTS: Thirty-five of 45 (77.8%) histologically characterized tumor samples had analogous somatic mutation as opposed to 1 of 45 normal sample obtained from adjacent region from the same patient showed germline mutation. The SSCP analysis demonstrated that most common p53 gene alterations were found in exon 6 (77.7%), that did not correlate with the age of the individual and clinicopathological parameters but showed significant concordance (P<0.05) with familial history of cancer (CD = 58), suggesting germline predisposition at an unknown locus, and dietary habit of consuming locally grown Brassica vegetable "Hakh" (CD = 19.5), red chillies (CD = 20.2), hot salty soda tea (CD = 2.37) and local baked bread (CD = 1.1). CONCLUSION: Our study suggests that somatic chromosomal mutations, especially in exon 6 of Tp53 gene, among esophageal cancer patients of an ethnically homogenous population of Kashmir valley are closely related to continued exposure to various common dietary risk factors, especially hot salty tea, meat, baked bread and "Hakh", that are rich in nitrosoamines and familial cancer history.

Carcinoma, Squamous Cell↗
PubMed1999

Induction with cross-classified categories.

One of the main functions of categories is to allow inferences about new objects. However, most objects are cross-classified, and it is not known whether and how people combine information from these different categories in making inferences. In six experiments, food categories, which are strongly cross-classified (e.g., a bagel is both a bread and a breakfast food), were studied. For each food, the subjects were told fictitious facts (e.g., 75% of breads are subject to spoilage from Aspergillus molds) about two of the categories to which it belonged and then were asked to make an inference about the food (e.g., how likely is a bagel to be subject to spoilage from Aspergillus molds?). We found no more use of multiple categories in these cases of cross-classification than in ambiguous classification, in which it is uncertain to which category an item belongs. However, some procedural manipulations did markedly increase the use of both categories in inferences, primarily those that focused the subjects' attention on the critical feature in both categories.

Adolescent↗