Food and Public Health最新文献

{"title":"Obesity in Moscow school age students: prevalence, age- and gender-related features.","authors":"D. N. Gazina, K. Gurevich","doi":"10.5923/J.FPH.20110101.01","DOIUrl":"https://doi.org/10.5923/J.FPH.20110101.01","url":null,"abstract":"Background: obesity in children and adolescents became one of the most globally challenging medical prob- lems over the past decades. Method: School-age children and adolescents from the Moscow's schools were examined. Height and weight data were obtained from screening examination records found in school medical charts. BMI (body mass index) was calculated. Derived data was analyzed according to the World Health Organization growth charts, for gender and age. Results: We demonstrated that in Moscow students aged 5 to 16 years old, obesity occurs mostly in the prepuberty period: boys 10-13, and girls 9-10. At the same time obesity prevalence is significantly higher in male adolescents than in female. In older groups decline in obesity prevalence provides for decrease in overweight prevalence. Obesity in specific groups with its maximum prevalence shows unfavorable features due to the predominance of central obesity indices both in boys and in girls. The most significant growth registered in thickness of abdominal and subscupular skinfolds (ASF and SSF, respectively) which was found in boys (4.3 and 4 times greater). In males abdominal obesity prevails, whereas in fe- males, distribution of subcutaneous adipose tissue is more even. Conclusion: The value of ASF and SSF as a tool for car- diovascular pathology risk factors assessment in urban students ages 9-13 was confirmed by correlative analysis. These parameters have the strongest correlation with all the others evalu-ated in this investigation. Waist-to-hip ratio didn't show any significance in assessment of obesity in persons of prepuberty age.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"1 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90174723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mineral Profile of Pito from Accra, Tamale, Bolgatanga and Wa in Ghana","authors":"G. Duodu, E. O. Amartey, A. Asumadu-Sakyi, C. A. Adjei, F. K. Quashie, I. Nsiah-Akoto, G. Ayanu","doi":"10.5923/J.FPH.20120201.01","DOIUrl":"https://doi.org/10.5923/J.FPH.20120201.01","url":null,"abstract":"This study was undertaken to investigate the mineral profile of pito, a traditionally brewed alcoholic beverage popularly consumed along West Coast of Africa. Pito samples from four cities in Ghana namely; Bolgatanga, Tamale, Wa and Accra were analysed for their metal content. Concentrations of Na, K, Mn, Cu and Zn, were measured in all the samples analysed. However, Fe, Ni, Cd and Pb recorded 70%, 83%, 58% and 79% incidence respectively in the samples, but Cr was measured below detection limit in all the samples. The concentrations of Na, K, Mn, Cu, Zn, Fe, Ni, Pb and Cd recorded ranged between 15 to 66mg/L, 581 to 1108mg/L, 0.152 to 0.808mg/L, 0.076 to 0.308mg/L, 0.456 to 0.910mg/L, 0.308 to 2.832mg/L, 0.040 to 0.176mg/L, 0.056 to 0.272mg/L and 0.011 to 0.048mg/L respectively. With the exception of Mn, all the essential minerals measured were below the recommended WHO maximum limits in water. Hence pito is a good source of K, Na, Fe, Cu and Zn. The detected concentrations of Ni, Pb and Cd in the pito samples were however, above the respective maximum WHO guideline in water. Therefore pito is susceptible to metal contamination due to poor handling and primitive equipment used in the production and consumers should be apprehensive of the environs where the pito is prepared.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"45 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80652024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE SUITABILITY OF WATER IN KHARTOUM STATE INDUSTRIAL AREA FOR FOOD PROCESSING","authors":"A. Moneim, E. Sulieman, Batran E. El Hilali, Mohammed O. Babekir","doi":"10.5923/J.FPH.20110101.03","DOIUrl":"https://doi.org/10.5923/J.FPH.20110101.03","url":null,"abstract":"The present study aimed at investigating the suitability of water for food processing particularly gaseous bev- erages in Khartou m State. Ten samples of water were co llected fro m six wells (A, B, C, D, E and F) distributed throughout Khartoum North Industrial Area, also three samp les (T1,T2,T3) were collected fro m well (B) after water treat ment. The p H of water samples ranged (6.7 - 7.8). All samp les gave acceptable results for the Electrical Conductivity (E.C) (284- 970µs/cm, total dissolved solids (T.D.S) (143 - 485 mg/L), sulfate (1.5 - 142.4 mg/ L), chloride (6.8-94.0mg/ L), fluoride (0.0-0.23 mg/ L), n itrate (2.01 - 9.24 mg/ L), n itrite (0.006-0.467 mg/ L), As for ammonia the collected water sam- ples contained a range of (0.0 - 0.01mg/ L), wh ile the iron content of the various water samples was ≤0.3 mg/ L. So me of the samples gave high levels of turb idity while other samples gave low levels of turbid ity. The water samp les were free fro m E. coli and the total colifo rm, therefore they were acceptable for the consumer and were suitable for drinking and food processing as they have matched with all conditions of the Sudanese Standards and the International Standards for drin king water. The T.D.S of water samp les ranged between 143-260 m/ l. This indicates that there is no need fo r using Reverse Os- mosis (R.O) to reduce the concentration of the salts and minerals in water. Filtration and coagulation process for the water treatment is sufficient process for this purpose. Most of the microbiological, physical, chemical and geological p roperties for well's water samples (A, B, C, D, E and F) , were found to match with the local and International Standards for drin king water, that means these water samp les are suitable for food processing and drinking.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"1 1","pages":"11-15"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89614839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Traveling Wave Solutions for Foam Drainage Equation by Modified F-Expansion Method","authors":"M. Darvishi, Maliheh Najafi, M. Najafi","doi":"10.5923/J.FPH.20120201.02","DOIUrl":"https://doi.org/10.5923/J.FPH.20120201.02","url":null,"abstract":"In this paper, using modified method, we present some explicit formulas of exact traveling wave solutions for the foam drainage equation. A modified method is proposed by taking full advantages of -expansion method and Riccati equation in seeking exact solutions of non-linear partial differential equations.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"25 1","pages":"6-10"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80308540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Taurine in Lower Concentration Attenuates Platelet Activity","authors":"A. Santhakumar, M. Linden, I. Singh","doi":"10.5923/J.FPH.20120202.10","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.10","url":null,"abstract":"Taurine, 2-aminoethanesulphonic acid is a common ingredient of energy drinks which is very popular with young adults. Taurine in energy drinks is known to enhance muscular performance in athletes. However, caffeine in high concentrations as found in most energy drinks have also been implicated to play an adverse role leading to cardiovascular diseases (CVD). Hyper activation of platelets is one of the major risk factors of CVD. The aim of the study was to evaluate effect of taurine alone on platelet aggregation and activation of platelet surface antigens by flowcytometry. It is hypothe- sized that taurine's antioxidant property would inhibit platelet activity. Twelve healthy, male and female, volunteers aged 20-60 years were recruited for this study. A statistically significant inhibition of platelet aggregation was observed upon stimulation with agonists adenosine diphosphate (ADP), collagen and arachidonic acid (AA) (p<0.05). The platelet surface expression of PAC1 and p-selectin induced by all three agonists also decreased compared to baseline but was not statisti- cally significant. In conclusion this study demonstrated that taurine at a concentration of 500µM (energy drinks contain approximately 31mM taurine), inhibits the platelet hyperactivity in platelet rich plasma. Further mechanistic and interven- tional studies are required to examine the pathway involved in support of beneficial role of taurine in prevention of risk factors leading to cardiovascular disorders. Synergistic effect of varying doses of caffeine and taurine will also be evaluated to obtain most effective and protective doses for energy drinks.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"3 1","pages":"58-64"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82709893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Present Situation of Trichinellosis in Indochina (2001-2011)","authors":"V. Wiwanitkit","doi":"10.5923/J.FPH.20120201.07","DOIUrl":"https://doi.org/10.5923/J.FPH.20120201.07","url":null,"abstract":"Trichinellosis is an important parasitic infestation cause by round worm. This infection is considered serious and the transmission is due to eating of uncooked meat. This disease is considered an important tropical food borne infection and is sporadically reported. The sanitation seems to be an important tool for disease control. In this brief review, the author summarizes on the present situation of trichinellosis in Indochina, an important endemic area, during the present decade (2001 - 2011).","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"13 3","pages":"36-38"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91447155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Amylase Production on Solid State Fermentation by Bacillus S pp","authors":"S. Ibrahim, H. B. Amin, Elmutaz Nasir Hassan, A. Sulieman","doi":"10.5923/J.FPH.20120201.06","DOIUrl":"https://doi.org/10.5923/J.FPH.20120201.06","url":null,"abstract":"Twenty bacterial isolates were isolated from different sources. Preliminary screening for amylotic bacteria was performed on starch solid media. Out of them; 11 isolates showed positive results when flooded with iodine solution. The amylotic activity index was 93, 95 and 99. Identification of all isolates revealed that they belonged to the genus Bacillus. Out of all, three strains of Bacillus designated as B1, B2, and B11 were chosen for further study; according to their saccharification activity measured with the DNS method. Optimum conditions for enzyme production were measured, using wheat bran solid state fermentation (SSF) method. The optimum conditions for the three strains were generally found to be 55%- 75% moisture contents ; not less than 48 hrs incubation time (72 hours max. ); maximum enzymes production was attained at incubation temperature of 30℃ - 50℃; although the amylase retained more than 89% of its activity at temperature ranging from20℃ -70℃ , and optimum pH of 3.5.Qualitative analysis revealed that glucose and maltose was produced by Bacillus strains, B11 enzymes from hydrolysis of soluble starch.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"10 1","pages":"30-35"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88775068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Domoic acid, okadaic acid and spirolides: inter-species variability in contamination and cooking effects.","authors":"C. Picot, G. Limon, G. Durand, N. Wesolek, D. Parent-Massin, A. Roudot","doi":"10.5923/J.FPH.20120202.09","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.09","url":null,"abstract":"The inter-species variability of contamination by domoic acid (DA), okadaic acid and analogues (OAs) and spirolides (SPX) in mussels, oysters, cockles, carpet shell clams and razor clams was assessed. DA concentrations were measured using both high performance liquid chromatography (HPLC) with Ultra Violet (UV) detection and HPLC cou- pled with tandem mass spectrometry (HPLC-MS/MS); OAs and SPX were measured using HPLC-MS/MS. Observations showed that for each phycotoxin, the contamination rates are species-dependent and the most contaminated species differ according to the kind of phycotoxin. For DA and SPX, cockles appear to be the most contaminated species whereas mus- sels seem to be the predominant vector for OAs. The effect of cooking process on DA concentrations was investigated in five different bivalve species by comparing toxin concentrations in whole raw flesh with concentrations in whole cooked flesh. The DA concentration decreased in cooked cockles and razor clams whereas it increased in cooked mussels, carpet shell clams and donax. Thus the impact of cooking is bivalve species-dependent. For OAs and SPX, the cooking process was studied on mussels and resulted in an increase in the toxin concentration because of their lipophilic nature. These re- sults should be taken into consideration in exposure assessments and in the design of regulatory monitoring programs, as the current banning levels based on raw bivalves may over- or under-protect consumers when shellfish are eaten cooked.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"1 1","pages":"50-57"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88608389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The risk factors of type 2 diabetic patients attending Rajshahi Diabetes Association, Rajshahi, Bangladesh and its primary prevention.","authors":"R. Islam, O. Rahman","doi":"10.5923/J.FPH.20120202.02","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.02","url":null,"abstract":"Diabetes is a serious harmful disease. The purpose of this study is to find out the risk factors of Type 2 diabetic patients in Bangladesh. For this purpose, the data are collected from the diabetic patients of Rajshahi Diabetes Association, Bangladesh. To fulfill this objective, chi square test and logistic regression analysis have been used. It is found that diabetes affects more in the age 35 years and over which is 89.7% in which 68.3% have type 2 diabetes. Again, 79.3% of diabetic patients have type 2 diabetes in which females (43.7%) are more affected than males (35.7%). It has been found that age, controlling diabetic through exercise, controlling diabetic through taking medicine and living house of the respondents are significantly associated with the type 2 diabetes of diabetic patients. It is also identified from logistic model that respondent's age, occupation, controlling diabetic through dieting, controlling diabetic through exercise, controlling diabetic through taking medicine, time spending in walking, calorie intake according to diabetic food table and living house of the respondents have statistically significant effect on type 2 diabetes. Diabetes is classed as a metabolism disorder. It is a group of diseases characterized by high levels of blood glucose resulting from defects in insulin production, insulin action and both, and is associated with serious complications and premature death. Also, diabetes mellitus is a major public health care problem with increasing incidence and long term complications. It is a leading cause of illness and death across the world which is associated with continuing damage, dysfunction and failure of various organs including lungs(1). The most common form of diabetes is type 2 diabetes which occurs when the pancreas is usually producing enough insu- lin but for unknown reasons the body can't use the insulin effectively (this condition is called insulin resistance). Diabetes is an emerging issue in developing as well as developed countries of the world. It was estimated that the number of people with diabetes globally would increase from current 171 million to 366 by 2030(2). In developed countries like United States which is one of the most vul- nerable places in terms of number of diabetic patients in which diabetes was the seventh leading cause of death listed","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"49 1","pages":"5-11"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77125255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Total Lipid Fractions and Fatty Acids Composition of Low-Fat Beef Burger","authors":"M. Youssef, B. Mostafa, Magda A. A. Seliem, Alyaa M. A. Hashem","doi":"10.5923/J.FPH.20120202.07","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.07","url":null,"abstract":"Low-fat beef burgers were produced with four different fat replacer (carrageenan, carboxymethyl cellulose, soy flour and goat meat) which were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%); respectively. Total lipid fractions were determined by using thin layer chromatography technique for beef burger in both raw and grilled state after 3 months of frozen storage. Data revealed that phospholipids contents were less and triglyc- erides contents were more in the studied beef burger. Low-fat beef burgers containing 0.3% carrageenan, 5% low-fat soy flour, 1.5% carboxymethyl cellulose, 25% goat meat + 75% beef and control sample (without any fat replacer) gained the highest sensory score, so it was important of determine the fatty acids composition of these samples by the end of frozen storage. Saturated fatty acids were C12:0, C14:0, C16:0, C17:0andC18:0. Predominated, major monounsaturated fatty acids were C16:1, C17:1, C18:1 and C20:1; and the major polyunsaturated fatty acids were descendingly: C18:2, C18:3. Among these fatty acids, the fatty acid C18:1 represented the highest relative percentage of all identified fatty acids.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"26 1","pages":"34-39"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79661807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}