bluuebunny/crossref_metadata_2025_split huggingface dataset:
Iron availability – the implications of short‐term regulation
Authors: FAIRWEATHER‐TAIT SUSAN J. 
Published: October 2007

SummaryThe availability of iron depends on a number of dietary and physiological variables, and it is the sum of all these factors that ultimately determines iron status of the body. Iron homeostasis is almost certainly regulated by intestinal absorption via the mucosal cells, the mechanism of which is not yet fully understood. However, studies in animals and man have clearly shown that absorption is influenced by iron status, since the capacity for absorption is enhanced in iron‐deficiency (long‐term regulation), and also by the amount of iron ingested during the days preceding an absorption test (short‐term regulation). Evidence exists to support the hypothesis that the latter regulation is dependent on local effects of iron in the lumen of the intestine; it may well be the feedback mechanism whereby iron homeostasis is maintained in the presence of constantly fluctuating levels of iron. In iron absorption studies, it is important that this short‐term regulation is taken into account in terms of adequate dietary control of experimental subjects.
Nutrition and immunity
Authors: MILLER KLARA 
Published: October 2007

SummaryIt is well recognised that dietary factors play an important role in maintaining immune defences. Malnourished populations are known to have increased incidence and duration of infectious diseases, and data from numerous clinical and experimental studies have demonstrated impaired immunocompetence in the malnourished host. Restoring the food supply to an affected individual restores cell‐mediated immunity, except when malnutrition has occurred during foetal development. The developing immune system is particularly susceptible to nutritional deprivation. The problem of malnourishment is not restricted to developing countries. Malnutrition has been reported among hospitalized patients, generally as a result of illness but also as a consequence of surgery and sometimes from inappropriate feeding regimes. Alterations of the immune response can be demonstrated in obesity as well as in the malnourished state, and excess intake of polyunsaturated fatty acids (PUFA) has been shown to suppress immunity. Vitamins and trace minerals are also important in maintaining immunocompetence. Selenium and vitamin E have enhancing effects, probably due to their ability to prevent peroxidation of PUFA, and deficiency of pyridoxine (B6), zinc and vitamin A has been associated with impairment of immune functions. Knowledge gained of the interactions between nutritional factors and immunity offer the possibility of altering dietary regimes in order to modulate immune function and thus improve resistance to infectious disease and other diseases associated with impaired immunity.
Styles of life and death
Authors: COTTRELL R. C. , SOMMERVILLE MARNIE 
Published: October 2007

SummaryDifferent countries show remarkably varied rates of death from coronary heart disease and other chronic diseases. Among developed communities, however, life expectancy is remarkably similar. This article addresses the proposition that diet has a determining influence on coronary heart disease (CHD) death rates and ipso facto on total mortality rates.
The importance of the gastrointestinal microflora to the nutrition of the host
Authors: COATES MARIE E. 
Published: October 2007

SummaryThe microflora of the gastrointestinal tract is responsible for considerable metabolic activity which could have beneficial or detrimental effects on the host. In gnotobiotic animals it has been clearly demonstrated that gut microorganisms synthesize vitamin K and the B complex, take part in the degradation and synthesis of proteins and other nitrogenous compounds, hydrogenate polyunsaturated fatty acids and effect extensive transformations of bile acids and sterols. In non‐ruminants the greatest microbial activity occurs in the lower gut, distal to the main areas of absorption, so that the end‐products are not readily utilized by a non‐coprophagous host. Human subjects on a low protein intake may derive some benefit from microbially recycled nitrogen but in subjects on adequate diets the presence of a microflora imposes a small demand on the host's nutrient economy. This is offset by the protection afforded by the “normal” gut microflora which provides an effective barrier against invasion by pathogens.
Composition of oils and fats
Authors: ROSSELL J. B. 
Published: October 2007

SummaryKnowledge of the compositions of oil is important in consideration of the dietary influence of the oil, and also in international trade where dug classification and monetary value will be assessed from purity criteria. The Leatherhead Food R A has examined almost 600 samples of authentic vegetable oils and has established new and improved compositional criteria. A series of International Symposia held at Leatherhead have also substantiated and enhanced this information.The most important aspect of an edible oil's composition is its fatty acid composition, and data for a number of vegetable, animal and fish oils and fats are compared. The distribution of the fat& acids in the component triglycerides is also considered, as the acids at the glyceride 2‐position have a different composition from those at the I and 3 positions. This can be an important purity aspect, and may also have dietary implications as human milk fat is known to concentrate palmitic acid at the 2‐position.The concentrations of minor components such as vitamins A, D and E, and the sterols such as cholesterol and brassicasterol, are also mentioned.Compositional characteristics are compared from the separate viewpoints of nutritional value and purity assessment of the oil.
Chernobyl fallout: measurements in Cambridge
Authors: PALMER K. E. , SZAZ K. F. 
Published: October 2007

SummaryFollowing the Chernobyl accident, gamma‐ray measurements were made on environmental samples, water, milk and on people. Iodine 131, caesium 134 and caesium 137 contamination was identified, activities were estimated and radiation doses calculated. Slight, but temporary increases in 131 I were observed in grass, milk and in the human body. Increased 137 Cs was very much less than that observed in the nuclear test fall out era of 1963. Total exposure of Cambridge residents due to the Chernobyl accident was estimated as equivalent to 3 days background radiation.
Psychoactive suostances in food
Authors: HAWTHORN J. 
Published: October 2007

Summary The term ‘drug’ originally referred to medicinal substances, but is now used to describe substances which interrupt normal physiological processes, and, in common usage, is associated with addictions. Many substances with such properties occur naturally in the raw materials—cereals, root vegetables, green vegetables, fruits, spices and some species of fish — which are in use on a regular basis as food and generally without obvious ill‐effects. This article, which describes some of these, is mainly based on a more formal and fully referenced paper.1 Does the presence of these substances unconsciously influence our food selection?
Brain mechanisms in the control of food intake—30 years on
Authors: BLUNDELL J. E. 
Published: October 2007

SummaryDo brain systems exist which control not only increases or decreases in food intake, but also bring about specific changes in the size and distribution of meals consumed, alter the selection of particular macronutrients and adjust feeding responses to the perceived pleasantness (hedonic value) of the food? A cautious yes can be given to each of these questions. Moreover, since most experimental work has been carried out on the brains of animals, we can also ask how well these animal data relate to the human condition; given the methodological issues involved in making such inferences, the answer is remarkably well.
Dietary supplements
Authors: BENDER ARNOLD E. 
Published: October 2007

SummaryTwenty per cent of the public buy vitamin supplements and a smaller but growing number of dedicated customers buy the products of the health food business. Yet most nutritionists and dietitians say these are quite unnecessary; everything we need can be obtained from the diet. Estimates of nutrient intakes always show a number of individuals well below the acceptable range but with no evidence of any clinical, subclinical or biochemical risk, until recently. Now we have claims that blunderbuss dietary supplementation affects development, behaviour and even IQ. Is this true? Is it applicable to the whole population, to young developing children, to those whose diet is deficient, or will it remain unconfirmed as are the claims for vitamin C and the common cold?
Fashions in nutrition
Authors: HOLLINGSWORTH DOROTHY F. 
Published: October 2007

SummaryThe development of nutritional knowledge and related advice over a century and a half is sketched through the seven eras of: proximate principles of foods; vitamins; energy; protein; controversy about fats; fear of food additives; and reaction to overindulgence. The conclusion is reached that as basic knowledge is strengthened through new findings, interpreters need to be cautious.
Nutrition and diets for endurance runners
Authors: EASTWOOD MARTIN , EASTWOOD MATTHEW 
Published: October 2007

SummaryThe average runner does not require a special diet except to maintain a desired weight. Individuals wishing to lose weight by running must run more than 9 miles a week for as much as a year to achieve weight loss. The muscle glycogen content is a limiting factor in the stamina required to run regularly for more than one and half hours. The levels necessary for endurance running can be achieved and maintained by a daily carbohydrate intake of 500 g a day. During marathon runs it is essential to drink water at regular intervals along with some glucose.
Oats reassessed
Authors: LEEDS ANTHONY R. 
Published: October 2007

SummaryOats, growing well in cool, wet climates, were probably first exploited by Iron Age farmers, and remained an important cereal in some parts of the United Kingdom until the early nineteenth century. Following the decline in cereal (and therefore dietary fibre) consumption until the late 1970's, there is now increasing use of high fibre foods including oats. The relatively high protein content and its characteristic amino acid pattern, the high polyunsaturated fatty acid content of the lipid fraction, the high amylose starch and the presence of oat gum are all features which make oats a highly desirable food for the general population as well as those with diabetes or high blood cholesterol. Large doses (150 g dry weight/day) of rolled oats have sometimes been required to reduce blood cholesterol, but recent evidence suggests that 60 g/day (one large bowl of porridge) can effectively provide further benefit than that of a low fat diet. Recent enthusiasm for preventing coronary heart disease by educational campaigns and by screening to identify those at high risk, means that foods which have cholesterol lowering properties should now be actively promoted as part of “healthy heart” campaigns.
Energy expenditure in human pregnancy
Authors: PRENTICE ANDREW M. 
Published: October 2007

SummaryPregnancy and lactation are the most active anabolic phases of adult life and require marked changes in energy metabolism even in humans, in whom the energetic stress of reproduction is slight compared to most other species. Studies of the energetics of pregnancy started in the early 1900's when interest focused on the metabolism of the fetus in utero. More recently attention has turned to the implications of pregnancy for the mother herself. Data from the latest published studies now suggest that a physiological mechanism exists which can monitor a mother's energy stores and the adequacy of her diet during pregnancy, and can modify her metabolism accordingly. In particular, potent energy‐sparing adaptations have been demonstrated in under‐nourished mothers. Such adaptations would be anticipated to have important survival value when dietary intake is marginal. They have also been demonstrated to occur in some affluent women and therefore have implications when setting recommended dietary allowances for all women.
The nutritional effects of microwave heating
Authors: RYLEY JANICE 
Published: October 2007

SummaryMicrowave energy is mainly used for the reheating of cooked foods after chilled or frozen storage and the domestic prime cooking of a relatively small range of items. Comparison of the time‐temperature history in foods heated conventionally and by microwave indicates that microwave heated products should be nutritionally comparable to or better than their conventional counterparts, but the results of studies are sometimes conflicting. This can be attributed to variability in the performance of microwave ovens, difficulties involved in temperature measurement, which make experimental conditions difficult to define, and to the occurrence of “focalised” regions of high temperature in microwaved products.
Diet and coronary heart disease
Authors: CONNING DAVID M. 
Published: October 2007

SummaryThe controversy over the role of diet in the development of coronary heart disease (CHD) continues. Most studies of dietary involvement have concentrated on the possible nutritional basis of the accepted risk factor ‐ raised serum cholesterol. In animals, although high fat diets, particularly high saturated fatty acid diets, cause raised serum cholesterol levels, myocardial infarction rarely occurs. In human studies initial insight into the importance of dietary fat level and fatty acid composition was gleaned from international studies. Within population studies supported the association of raised serum cholesterol concentration with CHD in males up to 60years of age, and recognised the significance of the type of serum cholesterol, currently thought to be under genetic control. Although intervention studies have shown that high serum cholesterol levels can be reduced by dietary means, there has been no convincing evidence of a reduction in total mortality. An imbalance in the formation of inhibitors and promoters of platelet aggregation from polyunsaturated fatty acids in the diet is postulated as a possible nutritional basis for the formation of a thrombus in the coronary artery.
The safety and wholesomeness of irradiated foods
Authors: HAWTHORN JOHN 
Published: October 2007

SummaryThe current interest in extending the shelf life of ‘fresh’ foods and the upward trend of food poisoning make food irradiation an important additional technology. Used as a ‘pasteurising’ process it is remarkably gentle — as yet there is no generally applicable method of detecting that it has occurred. It does not make food radioactive, and intensive research studies have not shown any toxic effects associated with the process. Because it is very gentle compared to heating processes, it does not destroy bacterial toxins so that it cannot make spoiled food safe or palatable. Some losses of vitamins occur as in all methods of food preparation and processing. There are enormous advantages both for the manufacturer and the consumer in the controlled application of food irradiation which on balance, are of greater benefit than the minor disadvantage of nutrient losses comparable to current processing methods.
Making the most of computers in nutrition education and research
Authors: WISE A. 
Published: October 2007

SummaryComputers can be used for a wide range of educational and research purposes in addition to the well‐known function as a rapid means of calculating nutrient intakes. The paper describes an example whereby data are entered using an interactive program which is operated by the use of self‐explanatory commands and provides on‐line help facilities. When data have been checked and basic nutritional calculations performed, the data can be stored and used for the analysis of the frequency and distribution of foods and meals, the variety of the diet and the food habits of different groups of the population. The information gathered can be useful in the construction of nutrition education programmes and will even give dietary advice.
Mutagens in cooked foods — and the assessment of their potential risk to health
Authors: ROWLAND IAN , ANDERSON DIANA 
Published: October 2007

SummaryWhen meat or fish is cooked, a number of mutagenic pyrolysis products may be formed. The amounts produced depend on the type of food and the cooking conditions used. More mutagenic activity is associated with the cooking of muscle protein than with organ meat such as liver and kidney. Grilling and frying, because of the higher surface temperatures generated, produce more mutagenic activity in meat than do other methods of cooking. The quantities of mutagens formed, even by frying, are very small (about 20ug/kg), but they are, nevertheless, a cause for concern because these compounds are amongst some of the most potent mutagens known. Furthermore, they bind to DNA in vivo and, when fed to rats and mice, induce tumours in various organs, including liver and the intestine. However evidence is accumulating that other dietary components can influence the genotoxic activity of the ‘cooked food mutagens’. For example, dietary fibre reduces the activity of the compounds in mice, whereas feeding quercetin, a flavonoid found in many vegetables, increases the mutagenic activity in vivo.
1992 and the Consumer
Authors: FOSTER ANN 
Published: October 2007

SummaryThis paper summarises the journey so far towards the ‘single market’. Consumers may expect to benefit from increased choice and cheaper prices but the possibility that quality, as judged by % of characterising ingredient, will be lowered, is a cause for concern. The consumer will have to rely increasingly on labels, assuming that the label information is adequate. Quantitative ingredient information is desirable but provides technical difficulties for manufacturers.A voluntary ‘quality mark’ scheme could be a satisfactory replacement for compositional standards but would have to be carefully controlled by independent assessors. The abolition of frontier controls creates a dilemma between the desire to have free trade within the community and the need to give a high priority to public health.
The impact of 1992 on food law
Authors: COCKBILL CHARLES A. 
Published: October 2007

SummaryThe essential purpose of food law is consumer protection while quality judgement is a matter for the individual, based on informative labelling.Although the Council has agreed major frameworks directives, much detailed work is still required including; an agreed common list of food additives; the problems of the constituents of packaging materials and their possible migration into food; the assessment of quality of dietary products for their declared aims; limits for environmental contaminants; the approach to be adopted for biotechnology products and the labelling of foods containing ingredients which have been irradiated.
1992 from the perspective of the UK food manufacturer
Authors: PICKLES LES 
Published: October 2007

SummaryAccording to a recent survey*, ‘British companies are not perceived to be a major threat by rival European firms. In contrast, the UK is a heavily targeted market for foreign companies’.Real expenditure on food is increasing but at a lower rate than total consumer spending. Food expenditure as a percentage of total consumer spending has dropped to 14% in the UK. This is the lowest of any European country but still a few points higher than in the USA.Expenditure on food consumed outside the home is also increasing at a much faster rate than expenditure on food for consumption at home. This type of expenditure now amounts to 30% (much less in terms of the quantity of food consumed, of course) of consumer spending, compared with 45% in the USA and is still growing.Within household food consumption, an increasing proportion of expenditure is going on convenience products.Throughout Europe similar trends are apparent — increased opportunities for prepared products offering high quality, high nutritional value, freshness' and convenience. The balance between the various attributes most valued by consumers has varied over time within countries and differs between countries at any given time.The UK is one of the most developed markets in terms of expenditure on convenience foods, ownership of freezers and microwave ovens. (Fig. 1) This provides home companies with a large base from which to export and an attractive target for continental companies looking for diversification from staple products.
1992 The impact on farming
Authors: HAWORTH MARTIN 
Published: October 2007

SummaryAgriculture has been subject to European influence via the Common Agricultural Policy since 1962. Goods like grain and milk already circulate relatively freely in Europe. Transport of goods will benefit from the lifting of restrictions and the opening of the Channel Tunnel. The removal of monetary Compensatory Amounts will benefit British farmers if currency fluctuations are removed. The abolition of frontier health checks on plants and animals in favour of checks by exporting countries is alarming, but experts are confident about the prospects of greatly reducing the incidence of serious disease. The impact of 1992 on farming will be slight compared with the effect on the food industry. The question is will 1992 bring an efficient low‐cost food industry on the American model or will Europe's diversify be retained?
n‐3 fatty acids and coronary heart disease Epidemiology from Eskimos to Western populations
Authors: KROMHOUT D. 
Published: October 2007

SummaryThe original cross‐cultural comparisons between Greenland Eskimos and Danes and between Japan and Western countries suggested that a high fish intake was associated with low mortality rates from coronary heart disease. More comprehensive cross‐cultural studies, eg the Seven Countries Study showed that the saturated fat content of the diet is more important than the amount of fish in explaining differences in coronary heart disease mortality between countries. Cohort studies carried out in cultures with a low level of fish consumption showed that persons who eat fish once or twice a week had lower mortality rates from coronary heart disease than persons who did not eat fish. The results of the epidemiological studies carried out so far suggest that a diet low in saturated fat in combination with a low level of fish consumption may be of importance for coronary heart disease prevention.
Structure and texture — their importance in food quality
Authors: KILCAST DAVID , LEWIS DAVID F. 
Published: October 2007

SummaryTexture is important in determining the eating quality of foods and can have a strong influence on food intake and nutrition. Perceived texture is closely related to the structure and composition of the food, and both microscopic and macroscopic levels of structure can influence texture. A complete description of food texture can only be achieved using sensory methods, but difficulties associated with such methods have led to the development of rapid, inexpensive but less satisfactory instrumental methods. New techniques based on instrumental measurement made on human subjects during chewing promise to open up a new understanding of food texture.