The social context of smoking: the next frontier in tobacco control?

A better understanding of the social context of smoking may help to enhance tobacco control research and practice     

How much of enzyme can be saved in the process with the optimal temperature control?

A simple process of biotransformation carried out in a batch reactor in the presence of native enzyme undergoing deactivation independent of substrate concentration has been analyzed. An analytical expression has been derived enabling answering the question how much of enzyme can be saved if instead of commonly applied isothermal conditions an optimal temperature control without its limitations were used. An effect of the quotient of the activation energy on the magnitude of such benefits has also been considered. It has also been proved that the reaction kinetics has no influence on the derived expression. Based on an example of sucrose hydrolysis by immobilized invertase the obtained result has been verified.     

How meaningful is the assessment of antioxidant activities in microheterogeneous media?

Ignoring environmental factors in microheterogeneous solutions of antioxidants may lead to significant distortions and inconsistencies in the assessment of their activities. The importance of the hydrophobicity of the antioxidants and of the assaying radicals in such media is illustrated by comparing the reactivities of three phenols of different hydrophobicity, 3,5-di-t-butyl-4-hydroxytoluene (BHT), 6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox) and Quercetin compared to radicals TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl) and 4-amino-TEMPO in micellar solutions of variable acidity of reduced Triton-X 100. The relative reactivities of these radicals, measured by EPR spectroscopy, indicated that the hydrophobicity of the involved species is a factor that should always be considered in the evaluation of antioxidants, with the risk of arriving at wrong conclusions regarding their activities.     

Out of the smokescreen II: will an advertisement targeting the tobacco industry affect young people's perception of smoking in movies and their intention to smoke?

Objective

To evaluate the effect of an antismoking advertisement on young people''s perceptions of smoking in movies and their intention to smoke.

Subjects/setting

3091 cinema patrons aged 12–24 years in three Australian states; 18.6% of the sample (n = 575) were current smokers.

Design/intervention

Quasi‐experimental study of patrons, surveyed after having viewed a movie. The control group was surveyed in week 1, and the intervention group in weeks 2 and 3. Before seeing the movie in weeks 2 and 3, a 30 s antismoking advertisement was shown, shot in the style of a movie trailer that warned patrons not to be sucked in by the smoking in the movie they were about to see.

Outcomes

Attitude of current smokers and non‐smokers to smoking in the movies; intention of current smokers and non‐smokers to smoke in 12 months.

Results

Among non‐smokers, 47.8% of the intervention subjects thought that the smoking in the viewed movie was not OK compared with 43.8% of the control subjects (p = 0.04). However, there was no significant difference among smokers in the intervention (16.5%) and control (14.5%) groups (p = 0.4). A higher percentage of smokers in the intervention group indicated that they were likely to be smoking in 12 months time (38.6%) than smokers in the control group (25.6%; p<0.001). For non‐smokers, there was no significant difference in smoking intentions between groups, with 1.2% of intervention subjects and 1.6% of controls saying that they would probably be smoking in 12 months time (p = 0.54).

Conclusions

This real‐world study suggests that placing an antismoking advertisement before movies containing smoking scenes can help to immunise non‐smokers against the influences of film stars'' smoking. Caution must be exercised in the type of advertisement screened as some types of advertising may reinforce smokers'' intentions to smoke.In the past decade, tobacco companies have devised increasingly innovative and aggressive strategies for attracting consumers.^1,2 Product placement in films popular with young people has been the focus of comment and criticism by numerous international health groups.Depictions of smoking are common in films³ and have decreased in recent decades.⁴ Sargent et al⁵ documented an overall increase in the depiction of smoking in films in the 1990s that seemed to coincide with restrictions in advertising.⁶ Lead characters portrayed as smokers are often likeable, rebellious, attractive and/or successful.⁷ Role models with such characteristics are often used in tobacco advertising.⁸ Escamilla et al⁹ analysed the portrayal of smoking in Hollywood films and found that smoking was highly prevalent in films featuring popular actresses.¹⁰ McIntosh et al¹¹ compared Hollywood''s depiction of smokers to real‐world demographics on smoking and found that smoking scenes in movies tend to ignore the negative consequences of smoking, a finding confirmed by Dalton et al¹² in 2002.There is mounting evidence linking Hollywood''s depiction of smoking in movies and adolescents'' attitudes to smoking and their smoking behaviour. Tickle et al¹³ showed that adolescents whose favourite movie stars use tobacco on screen are significantly more likely to be at a more advanced stage of smoking uptake and to have more favourable attitudes towards smoking than adolescents who choose non‐smoking stars. Studies^{14,15,16,17,18} provide even stronger evidence that viewing smoking in movies promotes smoking initiation among adolescents. A cohort study by Dalton et al¹⁹ in 2003 suggests that viewing smoking in movies strongly predicts whether or not adolescents initiate smoking and the effect increases significantly with greater exposure.Prominent researchers and public health advocates have called for action to reduce the impact of positive depictions of smoking in the media, including feature films screened in cinemas.²⁰A Californian study²¹ suggested that young people can be immunised against the influences of film stars smoking by showing a strong antismoking advertisement before those films that contain smoking scenes. A 2004 Australian study²² supported these findings. The findings of Pechmann and Shih²¹ and Edwards et al²² support the psychological Theory of Reasoned Action,^23,24 which states that the strength of a person''s intention to behave in a certain way is a function of attitudes towards the behaviour and the influence of general subjective norms on the behaviour. According to this theory, an antismoking advertisement may alter the positive attitudes towards smoking that are portrayed in movies and elicit more realistic normative perceptions of the practice of smoking. This should theoretically alter the viewer''s intention to smoke and subsequently reduce their likelihood of smoking in the future. The Elaboration Likelihood Model of Persuasion²⁵ suggests that attitude change can be either via the central route that utilises deliberate information processing to assess an issue or via the peripheral route that takes less effort and may even be subliminal. This model predicts that smoking scenes in movies influence young people via the peripheral route. An antismoking advertisement attempts to change attitudes through the central route that, according to the theory, is more enduring and more likely to lead to long‐term behavioural change.Cinema attendance and viewing films rated R under the US classification system increases exposure to onscreen depictions of smoking.²⁶ The majority of young people, including those of varied cultural background, attend the cinema on a regular basis.^27,28 A significant advantage in using this medium for an antismoking campaign is the potential to reach a large number of young people in a cost‐effective manner.^{21, 29}This paper evaluates the use of this approach in an intervention conducted in a real‐world cinema setting in Australia. The objective of the study was to evaluate the effect of an antismoking advertisement on young people''s perceptions of smoking in the following movie and their intention to smoke. It was hypothesised that when an antismoking advertisement is shown before a movie containing smoking scenes, viewers will be (1) less likely to approve of the smoking and (2) less likely to report an intention to smoke in the future. This study expands on the first real‐world cinema study of the effect of an antismoking advertisement on attitudes to smoking in movies and intention to smoke conducted by Edwards et al in 2004. It samples a larger, more geographically and culturally diverse population of both males and females with a broader age range. It also evaluates a very different type of antismoking advertisement that does not include the health effects of smoking or a quit message.     

How is the instrumental color of meat measured?

Peer-reviewed journal articles (n=1068) were used to gather instrumental color measurement information in meat science research. The majority of articles, published in 10 peer-reviewed journals, originated from European countries (44.8%) and North America (38.5%). The predominant species was pork (44.2%), and most researchers used Minolta (60.0%) over Hunter (31.6%) colorimeters. Much of the research was done using illuminant D65 (32.3%); nevertheless, almost half (48.9%) of the articles did not report the illuminant. Moreover, a majority of the articles did not report aperture size (73.6%) or the number of readings per sample (52.4%). Many factors influence meat color, and a considerable proportion of the peer-reviewed, published research articles failed to include information necessary to replicate and/or interpret instrumental color results; therefore, a standardized set of minimum reportable parameters for meat color evaluation should be identified.     

Use of β-cyclodextrin to decrease the level of cholesterol in milk fat

This study was carried out to determine optimum conditions (β-cyclodextrin concentration, mixing time, and holding time) for cholesterol removal from pasteurized nonhomogenized milk at 4°C on a commercial scale by adding β-cyclodextrin in a specially designed bulk mixer tank. The β-cyclodextrin (0.4, 0.6, 0.8, and 1.0%) removed from 65.42 to 95.31% of cholesterol at 4°C in 20 min. Treatment of milk with 0.8 and 1.0% (wt/vol) β-cyclodextrin was no better than treatment with 0.6% β-cyclodextrin. Maximum cholesterol removal was seen with 6 h of treatment. The β-cyclodextrin cholesterol complex was precipitated from milk during 20 min without stirring at 4°C and removed by centrifugation. After separating the milk, approximately 0.35% of residual β-cyclodextrin remained in the skim fraction and 0.1% in the cream from milk treated with 0.6% β-cyclodextrin. The rest of the β-cyclodextrin was complexed with the cholesterol and eliminated via the discharger of the separator. Individual fatty acid and triglyceride compositions did not differ between control milk and milk treated with 0.6% β-cyclodextrin.     

Whose standard is it,anyway? How the tobacco industry determines the International Organization for Standardization (ISO) standards for tobacco and tobacco products

OBJECTIVE: To describe the extent of the tobacco industry involvement in establishing international standards for tobacco and tobacco products and the industry influence on the International Organization for Standardization (ISO). METHODS: Analysis of tobacco industry documents made public as part of the settlement of the Minnesota Tobacco Trial and the Master Settlement Agreement. Search words included "ISO", "CORESTA", "Barclay", "compensation and machine smoking", "tar and nicotine deliveries", and the name of key players, in different combinations. RESULTS: It is clear that the tobacco industry, through the Cooperation Centre for Scientific Research Relative to Tobacco (CORESTA), play a major role in determining the scientific evidence and suggesting the standards that are eventually adopted as international standards for tobacco and tobacco products in several areas, including the measurement of cigarette tar and nicotine yield. CONCLUSIONS: ISO's tobacco and tobacco products standards are not adequate to guide tobacco products regulatory policies, and no health claims can be made based on ISO's tobacco products standards. There is an urgent need for tobacco control advocates and groups worldwide to be more involved with the work of the ISO, both directly and through their national standardisation organisations.     

Is smoking a communicable disease? Effect of exposure to ever smokers in school tutor groups on the risk of incident smoking in the first year of secondary school

OBJECTIVE: To estimate the effect of joining a first year secondary school tutor group with a high prevalence of ever smoking on the risk of incident smoking in schoolchildren. DESIGN: Cross-sectional questionnaire survey. SETTING: 10 randomly selected secondary schools in Nottinghamshire, UK. PARTICIPANTS: Pupils in years (grades) 7-11 (aged 11-16 years). MAIN OUTCOME MEASURE: Incident smoking in the first year of secondary education, defined as pupils who reported smoking their first cigarette during year 7. RESULTS: Of 6522 pupils (75% of those eligible) who completed the questionnaire, 17% were current smokers and 49% had ever smoked, of whom 23% had started smoking in year 7. Incident smoking in year 7 was more common in girls, in children with parents or siblings who smoke, and in more deprived children, and was independently increased in relation to the proportion of ever smokers in the year 7 tutor group joined by the child (adjusted odds ratio of incident smoking for a child joining a year 7 tutor group in the highest relative to the lowest quartile of ever smoking prevalence 1.45, 95% confidence interval (CI) 1.11 to 1.89). Exposure to ever smokers in year 7 tutor groups also accounted for most of the increased risk of incident smoking associated with socioeconomic deprivation. CONCLUSIONS: The risk of incident smoking in children entering secondary education is independently increased by exposure to other ever smokers in school tutor groups. Incident smoking in adolescents is thus to some extent a communicable disorder, and may be partly preventable by policies that reduce exposure to smoking at school.     

Interventions to increase smoking cessation at the population level: how much progress has been made in the last two decades?

This paper reviews the literature on smoking cessation interventions, with a focus on the last 20 years (1991 to 2010). These two decades witnessed major development in a wide range of cessation interventions, from pharmacotherapy to tobacco price increases. It was expected that these interventions would work conjointly to increase the cessation rate on the population level. This paper examines population data from the USA, from 1991 to 2010, using the National Health Interview Surveys. Results indicate there is no consistent trend of increase in the population cessation rate over the last two decades. Various explanations are presented for this lack of improvement, and the key concept of impact = effectiveness × reach is critically examined. Finally, it suggests that the field of cessation has focused so much on developing and promoting interventions to improve smokers' odds of success that it has largely neglected to investigate how to get more smokers to try to quit and to try more frequently. Future research should examine whether increasing the rate of quit attempts would be key to improving the population cessation rate.     

How to Determine the Geographical Origin of Seafood?

Traceability of seafood is a much needed service for the seafood industry. Current ways of tracing seafood are minimal while tracing of shellfish is nearly nonexistent. Tracing fish and shellfish are necessary for indicating where the fish and shellfish were fished from, farmed and packed from. This study reviews history of traceability of aquaculture and analytical approaches to verify the origin of seafood. It then describes the new molecular technique of the traceability by using PCR-DGGE to discriminate the geographical origin of fish (cases studies of Pangasius fish from Viet Nam and Sea bass fish from France) by analysis the DNA fragments of microorganisms (bacteria) on fish. This method is based on the assumption that the microbial communities of food are specific to a geographic area.     

How much theanine in a cup of tea? Effects of tea type and method of preparation

Recent interest into the possible benefits of l-theanine found in tea has raised the issue that there are few data available on amounts of l-theanine contained in cups of commercially-available teas, prepared by a standard method. HPLC along with a standard method of preparing tea was employed here to determine amounts of l-theanine in cups of tea and the effects that various preparation factors have on amounts of l-theanine extracted. Brewing time was found to be a major determinant of the amount of l-theanine extracted, while the addition of small amounts of milk and sugar made no significant difference. High levels of milk resulted in a marked lowering of the level of detectable l-theanine. Contrary to previous research, a standard (200 ml) cup of black tea was found to contain the most l-theanine (24.2 ± 5.7 mg) while a cup of green tea contained the least (7.9 ± 3.8 mg).