Dietary exposure to pesticide residues in Yaoundé: the Cameroonian total diet study

Dietary exposure to pesticide residues was assessed in Yaoundé, Cameroon, using the total diet study (TDS) method. Sixty-three composite samples, representative of the foods as consumed in Yaoundé, were collected, prepared, and analysed for residues of pesticides including organochlorine, organophosphorous, and pyrethroids. A multi-residue method was used with a limit of detection (LOD) of 0.005 mg kg(-1). Additional analyses were performed for dithiocarbamates (LOD=0.050 mg kg(-1)), glyphosate (LOD=0.005 mg kg(-1)) and chlordecone (LOD=0.0008 mg kg(-1)) on certain composites samples. The overall contamination was low with 37 out of 46 pesticides below the LOD in all samples. The estimated upper bound (for values less than the LOD equal the LOD; and values less than the LOQ equal the LOQ) of the mean dietary exposures ranged from 0.24% (cypermethrin) to 3.03% (pirimiphos-methyl) of the acceptable daily intakes (ADIs) for pesticides for which at least one analysis was greater than the LOD. This study suggests a low dietary exposure to pesticide residues in Yaoundé.     

Dietary exposure and health risk assessment for 14 toxic and essential trace elements in Yaoundé: the Cameroonian total diet study

Dietary exposure to trace elements (aluminium, antimony, barium, cadmium, lead, nickel, vanadium, copper, manganese, molybdenum, germanium, lithium, strontium and tellurium) was assessed by the total diet study (TDS) method. Sixty-four pooled samples representing 96.5% of the diet in Yaoundé, Cameroon, were prepared “as consumed” before analysis. Consumption data were sourced from a households’ budget survey. Dietary exposures were compared with health-based guidance or nutritional values and to worldwide TDS results. The health-based guidance value was exceeded by ≤ 0.2% of the study population for aluminium, antimony, barium, cadmium, nickel and vanadium. For lead, the observed 95th percentile of exposure (3.05 µg kg^?1 body weight day^?1) equals the critical value considered by JECFA for cardiovascular effects; therefore, risk to health cannot be excluded for certain consumer groups. The population at risk of excess intake for manganese, copper, molybdenum and nickel was considered to be low (≤ 0.3%). The prevalence of inadequate intake was estimated at 5.9% for copper and was nil for molybdenum. Due to the lack of toxicological and/or nutritional consistent data to perform a risk assessment, dietary exposures to germanium, lithium, strontium and tellurium were provided as supplementary data. The food groups highest contributors to exposure were “tubers and starches” for aluminium (27%), lead (39%) and copper (26%), “cereals and cereal products” for cadmium (54%) and manganese (35%), “fruits, vegetables and oilseeds” for barium (34%), molybdenum (49%) and nickel (31%), “beverages” for antimony (27%) and “fish” for vanadium (43% – lower bound). Measures should be recommended to maintain low levels of exposure before the problem could become an important health or trade issue.     

Dietary exposure and health risk assessment for 11 minerals and trace elements in Yaoundé: the Cameroonian Total Diet Study

Dietary exposure to 11 elements was assessed by the Total Diet Study (TDS) method. Sixty-four pooled samples representing 96.5% of the diet in Yaoundé, Cameroon, were prepared as consumed before analysis. Consumption data were sourced from a household budget survey. Dietary exposures were compared with nutritional or health-based guidance values (HBGV) and to worldwide TDS results. Elevated prevalence of inadequate intake was estimated for calcium (71.6%), iron (89.7%), magnesium (31.8%), zinc (46.9%) and selenium (87.3%). The percentage of the study population exceeding the tolerable upper intake levels was estimated as <3.2% for calcium, iron, magnesium, zinc and cobalt; 19.1% of the population exceeded the HBGV for sodium. No exceedance of the HBGV for inorganic mercury was predicted in the population. The margin of exposure ranged from 0.91 to 25.0 for inorganic arsenic depending on the reference point. The “Fish” food group was the highest contributor to intake for calcium (65%), cobalt (32%) and selenium (96%). This group was the highest contributor to the exposure to total arsenic (71%) and organic mercury (96%). The “Cereals and cereal products” highly contributed to iron (26%), zinc (26%) and chromium (25%) intakes. The “Tubers and starches” highly contributed to magnesium (39%) and potassium (52%) intakes. This study highlights the dietary deficiency of some essential elements and a low dietary exposure to toxic elements in Yaoundé.     

The Canadian total diet study design: 1992–1999

This paper describes the design of the fourth phase of the Canadian total diet study, conducted for the period 1992–1999. During this phase, complete sets of foods were purchased from eight cities (from one of them twice). For each of the sets, individual foods were prepared as for consumption into about 140 different food composites at Kemptville College, homogenised and bottled. Water from Kemptville, Ontario, was used for the preparation of the foods. The composites were stored frozen at??20°C and then analysed in the Food Research Division for chlorinated dioxins and dibenzofurans, pesticides, PCBs and trace elements. The analytical results were combined with average food consumption values for different age/sex groups, and dietary intakes were calculated. The design of the total diet study provided information to achieve the following goals: (a) background concentrations of the chemicals in the 140 different food composites, (b) average dietary intakes of the chemicals by the population and by different age/sex groups, (c) percent contribution of individual foods and food groups to the dietary intakes, (d) identification of individual contaminated foods and (e) identification of trends in human exposure with time.     

Children’s exposures to lead and cadmium: FDA total diet study 2014-16

Children are at potential risk for adverse effects from lead and cadmium exposures due to the effects of these elements on developing brains. Children’s dietary exposures to lead and cadmium were estimated based on lead and cadmium concentration data from FDA’s Total Diet Study (TDS) and on food consumption data from What We Eat In America (WWEIA), the food survey portion of the National Health and Nutrition Examination Study (NHANES). Estimated mean exposures vary based on age range (1–3 y, 4–6 y, or 1–6 y) and on substitution scenarios for values below the limit of detection (non-detects = 0; non-detects = limit of detection; hybrid approach). Estimated mean lead exposures range from 1 to 3.4 µg/day, with major contributions from grains, fruit, dairy, and mixtures (e.g. hamburgers, pizza, lasagna, soups). Estimated mean cadmium exposures range from 0.38 to 0.44 µg/kg bw/day, with major contributions from grains, mixtures, and vegetables. Estimated children’s lead exposures declined slightly since 2004–08, but cadmium exposures did not decline. No safe level has been identified for lead exposures, and toxicologic reference values for cadmium range from 0.1 to 0.83 µg/kg bw/day. The data on lead and cadmium exposures, and on contributors to exposures, will inform research and regulatory priorities on mitigation of exposures to lead and cadmium.     

Human health risk of dietary intake of organochlorine pesticide residues in bovine meat and tissues from Veracruz, México

Tissue distribution patterns of organochlorine pesticides in bovine carcasses varied significantly among seasons, geographic locations and tissues. The highest concentrations of Σ-DDT during the dry season were detected in lungs from Paso de Ovejas (2,834.90μg/kg lipid) and, during the rainy season, Lindane and Σ-HCH in muscle and lung samples from Paso de Ovejas (995.80 and 1,690.10μg/kg lipid). Estimated daily intakes of γ-HCH and Σ-DDT (3.35 and 1.22μg/kg bw/day) through consumption of muscle tissues from Paso de Ovejas and Puente Nacional during the rainy season showed the highest contribution. During the rainy season the highest non-cancer Hazard Ratios estimated corresponded to γ-HCH (3.97) and Σ-DDT (4.39) detected in muscle samples from Puente Nacional. The highest Hazard Ratios of cancer risk to the 95th centile daily consumption through meat corresponded to p,p'-DDT from Alvarado (7.76E+06) and from Paso de Ovejas for γ-HCH (1.50E+05) during rainy season. The results indicate potential non- and carcinogenic risks to consumer health through meat consumption.     

The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo

Dairy propionibacteria display probiotic properties which require high populations of live and metabolically active propionibacteria in the colon. In this context, the probiotic vector determines probiotic efficiency. Fermented dairy products protect propionibacteria against digestive stresses and generally contain a complex mixture of lactic and propionic acid bacteria. This does not allow the identification of dairy propionibacteria specific beneficial effects. The aim of this study was to develop a dairy product exclusively fermented by dairy propionibacteria. As they grow poorly in milk, we determined their nutritional requirements concerning carbon and nitrogen by supplementing milk ultrafiltrate (UF) with different concentrations of lactate and casein hydrolysate. Milk or UF supplemented with 50 mM lactate and 5 g L⁻¹ casein hydrolysate allowed growth of all dairy propionibacteria studied. In these new fermented dairy products, dairy propionibacteria remained viable and stress-tolerant in vitro during minimum 15 days at 4 °C. The efficiency of milk fermented by the most tolerant Propionibacterium freudenreichii strain was evaluated in piglets. Viability and SCFA content in the colon evidenced survival and metabolic activity of P. freudenreichii. This work results in the design of a new food grade vector, which will allow preclinical and clinical trials.     

The use of molecular biology techniques to study and manipulate the grapevine: Why and how?

This paper aims to give an overview of how molecular biology relates to grapevine research and viticulture. In it we explain some basic premises and techniques of molecular biology with the aim of introducing a wider readership to this rapidly developing field. Current and potential uses of molecular biology for research and practical viticulture are presented. These include molecular cloning, analysis of gene expression, grapevine transformation, marker-assisted breeding, cultivar identification and pest and disease diagnostics. A glossary of terms and a list of web sites for further information are also provided.     

Prevalence of high-risk egg-preparation practices in restaurants that prepare breakfast egg entrées: an EHS-Net study

Salmonella enterica serotype Enteritidis (SE) is a common cause of foodborne illness in the United States. Foods prepared with raw shell eggs have often been associated with SE outbreaks. The federal government published the Egg Safety Action Plan in December 1999 that called for reduction of egg-preparation practices that may contribute to the survival and proliferation of SE. In seven states, an interview and brief site evaluation of 153 restaurants that prepare eggs during all hours of operation was conducted by the Environmental Health Specialists Network to determine the prevalence of such practices. Fifty-four percent (83 of 153) of restaurants pooled raw shell eggs not intended for immediate service. These pooled eggs were held a median of 4 h for scrambled eggs, 5.5 h for omelets, and 6 h for pancakes and French toast. Nearly 26% (39 of 152) of restaurants reported storing eggs at room temperature, and 5% (7 of 152) stored eggs on ice or in cold-water baths before cooking. Generally, eggs were cooked to 72 to 83 degrees C, which is above the recommended final cook temperature of 63 to 68 degrees C. Employees reported sanitizing utensils used to prepare eggs less than once every 4 h in 42% (57 of 136) of restaurants. Several areas were identified in which further emphasis might reduce egg-associated SE infections in accordance with Healthy People 2010 goals.     

The future in sensory/consumer research: ……….....evolving to a better science

I present eleven predictions of future changes in sensory and consumer research, dividing them according to the criticality of change and the timing of change. The changes which the field must have are more emphasis on: health and wellness, global products and methods, age (life transitions), measuring beyond liking, move beyond the laboratory, and the use of representative subjects. Together these trends will define whether sensory and consumer research successfully moves into the future to predict consumer decisions based on more representative people and places, using more representative measures of consumer behavior, and addressing the most important central topic of our day, health. Health as a main focus of research and application is already here and will continue to grow, as will a more global perspective. Moving beyond the laboratory and using more representative consumers are further ahead of us, and might take ten years to develop.Of less importance than the above topics, but still of importance are topics which we need in the future, but they are not as critical as the must-haves. These methodological predictions include: increased use of internet research, trained and consumer panels, and the greater consideration of ritual and habit. These are probably closer to 10 years away before widespread use. In the mid-term is further growth in the number of people in sensory and consumer tests.I have categorized one future issue as nice to have but neither critical nor imminent. Perhaps in the future we will have less research arguing which scale is best, and more research trying to apply scales in the most appropriate manner.     

The effect of dietary fibre information on consumer responses to breads and “English” muffins: a cross-cultural study

The effect of information about dietary fibre content was investigated for Chinese Malaysian and Australian consumer perceptions of bread and English muffins for (a) white low-fibre, (b) white fibre-enriched and (c) wholemeal/grain versions of the products. Acceptance measures, perception of sensory intensities and health and nutrition related attributes were rated before and after information about fibre content was presented. Information strongly affected the perceived healthiness and nutrition value of the breads and English muffins for both cultural groups, and Australians were more receptive to information in their ratings for fibre content. Perceived sensory intensities were also influenced by information, and a cultural difference in direction of change was observed for the English muffins. For both cultures, bread liking and English muffin, likelihood of consumption was enhanced for the white product labelled as high in fibre, while no changes were noted for the wholemeal/grain ratings. Consumer characteristics had no additional explanatory power in relation to consumers’ acceptance response when fibre information was given, for either culture group.     

The Portuguese Paradox: Why do some inhabitants of Portugal appear to live so long when their diet is based on whey cheese?

The remarkable longevity of people in specific regions of Portugal, whose diets are based on whey cheese, has puzzled researchers for quite some time. Our data indicate that several oligopeptides are released from glycomacropeptide (originated in κ-casein) and α-lactalbumin - and one surprisingly from β-lactoglobulin, by plant proteases previously used in cheesemaking. A few of such peptides (e.g. DKVGINYW, KGYGGVSLPEW and DAQSAPLRVY) exhibit unusually strong antihypertensive roles in vitro, following generation in situ or synthesis de novo. The activities of the latter two are not significantly affected by simulated gastrointestinal digestion, despite undergoing partial hydrolysis. This piece of information is rather promising toward more comprehensive attempts to scientifically rationalise this Portuguese Paradox.     

Factors determining organic consumers’ knowledge and practices with respect to wild plant foods: A countrywide study in Austria

Organically-certified wild plant foods are rarely addressed in scientific or public discourses on organic food even though 30% of the world’s organically-certified land is dedicated to wild plant gathering. This oversight may leave organic consumers unaware of the market relevance of wild plant foods. The aim of this study was therefore to understand organic consumers’ attitudes, knowledge and purchasing and gathering practices with respect to wild plant foods, and how sociodemographic variables and attitudes can predict knowledge and practices. A purposive sample was drawn from 22 urban and rural food markets across Austria and 497 organic consumers were interviewed using successive freelists and four-point Likert scale questions on attitudes. Data were analysed using exploratory factor analysis and multiple linear regressions. Organic consumers knew a median of nine wild food plants, and reported five as being gathered and one as being purchased. They valued food quality and the responsible harvest of wild food plants, but assigned them a low economic relevance, with some respondents sceptical about their suitability as food. Rural residence, a higher share of organic consumption and a greater emphasis on responsible harvesting predicted knowledge and gathering of a larger number of plant species. These results confirm that organic consumers know, gather and have positive attitudes with respect to wild plant foods, although they are hardly aware about their market relevance. We argue that consumers need to be better informed about the wild origin of food ingredients and the added value of organic certification of wild plant foods.