Development of a food frequency questionnaire for Sri Lankan adults

ABSTRACT: BACKGROUND: Food Frequency Questionnaires (FFQs) are commonly used in epidemiologic studies to assess long-term nutritional exposure. Because of wide variations in dietary habits in different countries, a FFQ must be developed to suit the specific population. Sri Lanka is undergoing nutritional transition and diet-related chronic diseases are emerging as an important health problem. Currently, no FFQ has been developed for Sri Lankan adults. In this study, we developed a FFQ to assess the regular dietary intake of Sri Lankan adults. METHODS: A nationally representative sample of 600 adults was selected by a multi-stage random cluster sampling technique and dietary intake was assessed by random 24-h dietary recall. Nutrient analysis of the FFQ required the selection of foods, development of recipes and application of these to cooked foods to develop a nutrient database. We constructed a comprehensive food list with the units of measurement. A stepwise regression method was used to identify foods contributing to a cumulative 90% of variance to total energy and macronutrients. In addition, a series of photographs were included. RESULTS: We obtained dietary data from 482 participants and 312 different food items were recorded. Nutritionists grouped similar food items which resulted in a total of 178 items. After performing step-wise multiple regression, 93 foods explained 90% of the variance for total energy intake, carbohydrates, protein, total fat and dietary fibre. Finally, 90 food items and 12 photographs were selected. CONCLUSION: We developed a FFQ and the related nutrient composition database for Sri Lankan adults. Culturally specific dietary tools are central to capturing the role of diet in risk for chronic disease in Sri Lanka. The next step will involve the verification of FFQ reproducibility and validity.     

Disparities in arteriovenous fistula placement in older hemodialysis patients

The benefits of an arteriovenous fistula (AVF) as the preferred vascular access for hemodialysis have been clearly demonstrated. However, only about 20% of patients in the United States initiate hemodialysis with an AVF. In this study, we assessed whether disparities exist in the type of first hemodialysis access placed prior to dialysis start (rather than that used at dialysis initiation), to detect whether certain disadvantaged groups might have lower likelihood of AVF placement. Study cohort of 118,767 incident hemodialysis patients ≥67 years of age (1/2005–12/2008) derived from the United States Renal Data System was linked with Medicare claims data to identify the type of initial access placed predialysis. We used logistic regression model with outcome being the initial predialysis placement of an AVF as opposed to an arteriovenous graft or a central venous catheter. Increasing age, female sex, black race, lower body mass index, urban location, certain comorbidities, and shorter pre–end‐stage renal disease nephrology care are all associated with a significantly lower likelihood of AVF placement as initial access predialysis. Our study suggests the presence of significant disparities in the placement of an AVF as initial hemodialysis vascular access. We suggest that additional attention should be paid to these patient groups to improve disparities by patient education, earlier referral, and close follow‐up.     

Nutritional,Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water-binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in bread quality include the optimal formulation and processing conditions to maximize lupin incorporation, role of protein cross-linking, antistaling functionality, and bioactivity of its γ-conglutin protein.     

Influence of cationic flocculant properties on the flocculation of yeast suspensions

In this study four different cationic polyelectrolytes of different molecular weight and charge densities were used to flocculate yeast suspensions to determine the effect of flocculant dose, molecular weight and charge density on the resulting floc size, morphology and charge. The zeta potential of the negatively charged yeast flocs was observed to increase with flocculant dose. As the flocculant dose was increased the charge of the floc was observed to reverse; the actual dose at which charge reversal occurs being dependent on the flocculant charge density and molecular weight. Floc size and morphology, measured with a video camera, showed that higher molecular weight flocculants produced larger flocs for the same dose. The results obtained here suggest that that flocculants may be screened by determining the charge, size and morphology of the resulting floc particles which is less time-consuming.     

Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality

Modern‐day processing of meat products involves a series of complex procedures designed to ensure the quality and safety of the meat for consumers. As the size of abattoirs increases, the logistical problems associated with large‐capacity animal processing can affect the sanitation of the facility and the meat products, potentially increasing transmission of infectious diseases. Additionally, spoilage of food from improper processing and storage increases the global economic and ecological burden of meat production. Advances in biomedical and materials science have allowed for the development of innovative new antibacterial technologies that have broad applications in the medical industry. Additionally, new approaches in tissue engineering and nondestructive cooling of biological specimens could significantly improve organ transplantation and tissue grafting. These same strategies may be even more effective in the preservation and protection of meat as animal carcasses are easier to manipulate and do not have the same stringent requirements of care as living patients. This review presents potential applications of emerging biomedical technologies in the food industry to improve meat safety and quality. Future research directions investigating these new technologies and their usefulness in the meat processing chain along with regulatory, logistical, and consumer perception issues will also be discussed.     

Efficient removal of chemically toxic dyes using microorganism from activated sludge: Understanding sorption mechanism,kinetics, and associated thermodynamics

A systematic investigation was carried out for demonstrating the simple and cost-effective removal of toxic dyes using activated sludge from municipal wastewater. The sorption process was found to follow Freundlich isotherm and pseudo-second-order rate kinetics. Difference in sorption efficiency for activated and deactivated sludge in aerobic and anaerobic conditions revealed the involvement of different microorganism in sorption process with the indication of biodegradation. The sorption process was found to be spontaneous but entropy driven for Remazol Brilliant Blue R and Eriochrome Black T while enthalpy driven for Congo Red. The process was established to be a combination of adsorption as well as biodegradation.     

絮凝--超滤法清除包膜与不包膜病毒

病毒的有效清除是生物技术中首先关注的问题。由于净化设备上只是简单地附加新单元操作的做法带来的是产品低效回收和生产成本的增加 ,因而在现存的操作中有效清除病毒是一个非常值得研究的课题。为此研究了由絮凝和超滤法从鼠科白血病毒(murineleukemiavirus ,MLV)和老鼠微小病毒 (minutevirusofmice ,MVM )中清除中国鼠卵巢病毒 (CHO)悬浮物。这些病毒是被美国食品和药物管理部推荐清除的。MLV是包膜病毒 ,MVM是非包膜病毒。MLV的粒径在 80～ 1 3 0nm ,MVM的粒经在 1 8～ 2 4nm。超滤中 ,进料流中含有这些病毒的CHO细胞成份。先采用两种阳离子絮凝剂来絮凝进料悬浮物 ,然后进行中空纤维膜过滤。渗滤物病毒清除水平由TCID5 0分析法确定。用孔径为 0 .1 μm的膜研究病毒清理。 1 0 5倍过量的MVM病毒的清理由絮凝法完成 ,而 1 0 0倍过量的低量清理由非絮凝法完成。同时获得大约 1 0 0 0倍过量的MLV的清理。然而絮凝剂的加入引起过量的渗滤流。