Socially cued smoking in bars,nightclubs, and gaming venues: a case for introducing smoke-free policies

OBJECTIVE: To assess smokers' perceived effects of smoking bans in bars, nightclubs, and gaming venues on their smoking behaviour. DESIGN: Cross sectional structured interview telephone survey of a random sample of smokers. SETTING: Population survey in Victoria, Australia. PARTICIPANTS: The sample comprised 597 smokers and analyses were conducted on 409 smokers who reported patronising bars, nightclubs or gaming venues at least monthly. OUTCOME MEASURES: Two outcomes studied were socially cued smoking and readiness to quit as a result of restrictions on smoking in social venues. Respondents were identified as socially cued smokers if they reported attending bars, nightclubs or gaming venues at least monthly and said that they smoke more in these venues. The potential influence of bans in social venues on readiness to quit was measured by asking respondents if they would be more or less likely to quit smoking if smoking were banned in hotels, licensed bars, gaming venues, and nightclubs. RESULTS: Of all adult smokers, 69% attended bars, nightclubs or gaming venues at least monthly. Of these smokers, 70% reported smoking more in these settings (socially cued smokers) and 25% indicated they would be likely to quit if smoking were banned in social venues. Compared to smokers not likely to quit if there were bans, smokers likely to quit were more likely to be socially cued (odds ratio (OR) 2.64), to be contemplating or preparing to quit (OR 2.22), to approve of bans in social venues (OR 2.44), and to be aged under 30 years (OR 1.73). Compared with smokers not socially cued, socially cued smokers were more likely to be under the age of 30 years (OR 6.15), more likely to believe that there is a safe level of cigarette consumption (OR 2.25), and more likely to have previously made a quit attempt (OR 2.60). CONCLUSIONS: These findings suggest that bans on smoking in bars, nightclubs, and gaming venues could reduce cigarette consumption and increase quitting among smokers who frequently patronise these settings. These beneficial effects are likely to be strongest among younger smokers.     

Comparing wine sustainability certifications around the world: history,status and opportunity

The number of sustainability certifications in the wine industry has grown over the past decades. They are distinctly different from organic, biodynamic or other certifications. This paper combines a detailed literature review of related sustainability certifications to understand the trend in wine certification. The methods include a questionnaire of 12 identified wine certifications (including wineries, vineyards or both) around the world that have sustainability in the certification or organization title. These data help elucidate how these sustainability measures were developed, their levels of membership over time, the mechanics to become certified as sustainable and their plans for future certification. Results show strong support from the wine-making industry and compounded growth in certification. Even with the many differences, all certifications encourage an education component and technological advances. The paper compiles hectares and number of vineyards certified globally. The authors find that the certifications differ in mechanics, leading to issues surrounding transferability and possible confusion for the consumer. Other issues include varying cost to certify, lack of transparency of certified information and no cooperation between certification bodies. Given that all of the certifications plan to grow, more research is needed into sustainability certification, especially from the consumer perspective.     

Release of iron, zinc, and lead from common iron construction bars and zinc metallic bars in water solutions and meals

BACKGROUND: The use of iron pots has decreased the prevalence of anemia. OBJECTIVE: To investigate the release of iron, zinc, and lead from metallic iron and zinc bars incubated in water and in meals. METHODS: Iron, zinc, and lead concentrations were measured at different incubation conditions in water and in meals. RESULTS: The iron concentration in water was 1.26 mg/L after incubation with one iron bar at pH 7 and 100 degrees C for 20 minutes and in meals was 0.97 mg per 100 g of wet meals, rich in phytate, cooking at 100 degrees C during 20 minutes. The maximum contents were 7720 mg/L of iron and 1826 mg/L of zinc in vinegar at pH 3 and 20 degrees C after 90 and 32 days, respectively. Lead was released from the bars, but at concentrations well below the upper tolerable limits. DISCUSSION: In outreach populations, the use of iron and zinc metallic bars in water and meals could contribute to sustainable, very low-cost prevention of iron and zinc deficiencies, and home-fortified vinegar could be used for treatment of both deficiencies. CONCLUSIONS: Field trials should be performed to determine the impact that the use of iron and zinc metallic bars in water and meals might have on the iron and zinc status of population groups.     

Mapping trends in novel and emerging food processing technologies around the world

This paper discusses novel technologies and their applications in the world. Two surveys were independently designed and conducted by a North American (Survey 1) and by a European group (Survey 2). The respondents were food professionals from industry, academia and government. The questions sought to identify novel technologies either applied now or with the potential to be commercialised in 5–10 years, commercialisation factors, associated regulations and limitations. In Survey 1, HPP (80%), microwave (88%) and UV (84%) were the main technologies applied now and anticipated in the next 5 years. PEF was third instead of UV in Survey 2. The main drivers were higher quality products (94%), product safety (92%) and shelf life (91%). HPP and microwaves were identified as main technologies now and in the next 10 years. There were geographical differences with North America finding UV and radiation, and Europe finding PEF of more importance now. Cold plasma and PEF were anticipated to be more important in Europe in 10 years' time while HPP, microwave and UV remained more important to North America.Industrial relevanceThe emerging technologies mentioned in the survey have been developing since the early 20th century or before. However, they are not adopted on any large scale such as canning or heat pasteurisation. This study was conducted on a worldwide scale to determine current uses for emerging technologies in different food sectors. Some technologies are deemed of more commercial importance in certain countries than others. HPP and microwave heating are the two main technologies currently on commercial applications. PEF is more popular in Europe, especially the Netherlands where a commercial scale unit exists. On the contrary, microwave technology seems to be popular in all countries but the Netherlands. UV and radiation are more important in North America than Europe. Pressure and CO₂ is only deemed to be of commercial importance in North America.     

Features of sales promotion in cigarette magazine advertisements, 1980-1993: an analysis of youth exposure in the United States

OBJECTIVE: To examine the presence of features of sales promotion in cigarette advertising in United States magazines, and to describe trends in youth (ages 12-17) exposure to such advertising (termed "promotional advertising"). DESIGN: Analysis of 1980-1993 annual data on: (a) total pages and expenditures for "promotional advertising" (advertising that contains features of sales promotion) in 36 popular magazines (all magazines for which data were available), by cigarette brand; and (b) readership characteristics for each magazine. We defined promotional advertising as advertisements that go beyond the simple advertising of the product and its features to include one or more features of sales promotion, such as coupons, "retail value added" promotions, contests, sweepstakes, catalogues, specialty item distribution, and sponsorship of public entertainment or sporting events. MAIN OUTCOME MEASURES: Total pages of, and expenditures for promotional advertising in magazines; and gross impressions (number of readers multiplied by the number of pages of promotional advertising) among youth and total readership. RESULTS: During the period 1980-1993, tobacco companies spent $90.2 million on promotional advertising in the 36 magazines. The proportion of promotional advertising appearing in "youth" magazines (defined as magazines with a greater than average proportion of youth readers) increased from 7% in 1980 to nearly 100% in 1987. Although youth readers represented only 19% of magazine readers, the proportion of youth gross impressions to total gross impressions of tobacco promotional advertising exceeded this value throughout the entire period 1985-1993, peaking at 33% in 1987. The five "youth" cigarette brands (defined as brands smoked by at least 2.5% of smokers aged 10-15 years in 1993) accounted for 59% of promotional advertising in all magazines, but for 83% of promotional advertising in youth magazines during the study period. CONCLUSIONS: In their magazine advertising, cigarette companies are preferentially exposing young people to advertisements that contain sales promotional features.     

让世界肉类同行欢迎“中国制造”

肉类加工业的发展是完全基于有了先进的肉类加工机械.而且越来越高的食品质量、卫生和安全要求,以及越来越昂贵的劳动力,使得全世界的肉类加工企业经营者不得不考虑将肉类加工机械的选择放在企业发展的首位.     

2017—2018年中国大城市成年居民蛋类食物消费状况分析

目的 了解2017—2018年我国大城市成年居民蛋类食物消费状况,为制定营养健康政策提供科学依据。方法 数据来源于“2017—2018年中国居民食物消费状况调查”,采用多阶段分层与人口成比例的整群随机抽样方法,在我国18个省（自治区、直辖市）33个大城市选取12 173名18岁及以上成人作为研究对象。利用非连续3 d 24 h回顾调查数据,分析研究对象蛋类食物消费率和消费量,采用χ²检验与秩和检验比较消费率和消费量的差异。结果 2017—2018年我国大城市成年居民蛋类食物消费率为72.9%（8 875/12 173）,全人群蛋类食物平均消费量为28.1 g/d（P25：0,P50：20.5 g/d,P75：43.9 g/d,P95：78.3 g/d）,消费人群平均消费量为38.6 g/d（P25：17.6 g/d,P50：33.3 g/d,P75：51.3 g/d,P95：86.9 g/d）。高文化程度、高家庭收入和东部地区的居民,蛋类食物的消费率和消费量较高。蛋类食物消费低于膳食推荐摄入量（40 g/d）的人群比例为71.5%（8 705/12 173）,满足推荐摄入量（40~50 g/d）的人群比例为9.9%（1 201/12 173）。结论 蛋类食物在我国大城市成年居民中的消费较为普遍,但人均消费量相对不足。建议针对蛋类食物的营养知识进行宣教科普,适量提高我国居民蛋类食物的消费量。     

烟草绿原酸、芸香苷、烟碱和茄尼醇的提取技术研究

为实现烟草中绿原酸、芸香苷、茄尼醇和烟碱的高效利用,探索了利用有机溶剂从烟草中同时提取绿原酸、芸香苷、茄尼醇和烟碱的实验条件。结果表明,以超声波为辅助手段,烟末样品在料液比1:10,提取温度40 ℃,依次以80%、95%、80%的乙醇溶液或80%、80%、95%乙醇溶液组合为提取溶剂提取3次,提取时间依次为20、10、10 min的条件下,烟草绿原酸、芸香苷、烟碱、茄尼醇的提取率均达99.75%以上,该方法适用于烟草中绿原酸、芸香苷、茄尼醇和烟碱的综合提取。     

Molecular, seasonal, and spatial distributions of organic aerosols from fourteen Chinese cities

Organic aerosols were studied at the molecular level in 14 coastal and inland mega-cities in China during winter and summer 2003. They are characterized by the abundant presence of n-alkanes (annual average, 340 ng m(-3)), fatty acids (769 ng m(-3)), sugars (412 ng m(-3)), and phthalates (387 ng m(-3)). In contrast, fatty alcohols, polyols/polyacids, lignin and resin products, sterols, polycyclic aromatic hydrocarbons (PAHs), and hopanes were detected as relatively minor components. n-Alkanes show a weak odd/even carbon predominance (CPI = 1.1) and PAHs show a predominance of benzo(b)fluoranthene, suggesting a serious contribution from fossil fuel (mainly coal) combustion. Their concentrations (except for phthalates and polyols/polyacids) were 2-15 times higher in winter than summer due to a significant usage of coal burning and an enhancement of atmospheric inversion layers. Phthalates were found to be more abundant in summer than winter, probably due to enhanced vaporization from plastics followed by adsorptive deposition on the pre-existing particles. Concentrations of total quantified compounds are extremely high (approximately 10 microg m(-3)) in the midwest (Chongqing and Xi'an) where active industrialization/urbanization is going on. This study shows that concentrations of the compounds detected are 1-3 orders of magnitude higher than those reported from developed countries.