Animal ; FOOD COLORING AGENTS/ADMINISTRATION & DOSAGE ; FOOD COLORING AGENTS/ADVERSE EFFECTS ; FOOD COLORING AGENTS/DIAGNOSTIC USE ; ANTERIOR CAPSULE OF THE LENS ; ANIMAL ; RABBITS

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.
Cholesterol ; Coloring Agents ; Cooking ; Food Handling ; Humans ; Meals ; Meat Products* ; Meat* ; Nutritionists* ; Surveys and Questionnaires ; Sodium ; Vegetables

STATEMENT OF PROBLEM: Ceramic and composite resin have been used to fulfill the demand for esthetic prosthesis. However, ceramic is easy to break and wears off the opposite natural teeth. Conventional composite resin also has low abrasive resistance and color stability. Ceramic Optimized Polymer (ceromer) was developed in mid-1990s to overcome the shortfalls of ceramic and composite resin. Ceromer has similar abrasiveness with the natural tooth and has relatively high strength. Color stability affects esthetics and long-term prognosis of the prosthesis. PURPOSE: The purpose of this study was to compare color stability of ceromers(2 types : Artglass., Targis.) with ceramics(Vintage.-polishing, Vintage.-glazing). MATERIAL AND METHOD: The color difference(E*) was measured by spectrophotometer with different immersion time. Twenty disks, 3mm in thickness and 10mm in diameter, were fabricated for each specimen in shade A2(Vita Lumin shade guide). Specimens(5 samples in each group) were immersed in the food colorants(Red no.3, Yellow no.4, Blue no.1, Distilled water) for 24 hours, 48 hours and 72 hours respectively. L*, a* and b* value were measured with spectrophotometer (CM 503i : Minolta Co., Japan) and mean E* value was calculated for statistical analysis. RESULTS: The results of this study were obtained as follows. 1. The E* values of all test samples increased with the time of immersion. 2. The E* values of all materials increased in order of Distilled Water, Yellow no.4, Blue no.1 and Red no.3. There was significant difference between Red no.3 and the other food colorants(p<0.05). 3. The E* values increased in order of Vintage-glazing, Vintage-polishing, Artglass and Targis. There was significant difference between Vintage.-glazing and the other materials (p<0.05). CONCLUSION: By means of the above results, immersion time was found to be a critical factor for color stability of ceromer. For the long-term color stability of prosthesis it is recommended patients having ceromer prosthesis(Artglass., Targis.) to reduce the habitual intake of Red no.3 colorants con taining foods.
Ceramics ; Esthetics ; Food Coloring Agents* ; Humans ; Immersion ; Polymers ; Prognosis ; Prostheses and Implants ; Tooth ; Water

PURPOSE: To review the role of food additives in asthma and provide a practical approach for evaluation, diagnosis, and management of additive-induced asthma. METHODS: Information was gathered from original articles, selected reviews and abstracts published in peer-reviewed journals and from selected textbook chapters, supplemented by the clinical experience of the authors. RESULTS: In some patients, food additive ingestion can induce bronchospasm or exacerbation of symptoms in patients with chronic asthma. The most implicated agents are sulfites, followed by tartrazine, monosodium glutamate and others. However, geographic variations exist depending on the dietary habits. CONCLUSION: Food additives are worth considering as possible causes of bronchospasm or worsening of asthma. The medical history may be suggestive, particularly when symptoms occur to commercially prepared foods or to multiple unrelated foods. Physicians should also think of food additives in patients whose asthma is poorly controlled in spite of appropriate routine allergy evaluation, environmental control, and optimal pharmacologic therapy. Except for a few natural additives, allergy skin test and in-vitro tests are unreliable. A titrated oral challenge testing, preferably in a blind fashion would be the definitive diagnostic procedure.
Asthma* ; Bronchial Spasm ; Coloring Agents ; Diagnosis ; Eating ; Food Additives* ; Food Habits ; Humans ; Hypersensitivity ; Skin Tests ; Sodium Glutamate ; Sulfites ; Tartrazine

STATEMENT OF PROBLEM: The clinical criteria of soft lining materials are resilience over an extended period, capability of forming a strong bond with denture base materials, dimensional stability, adequate tear strength, and color stability. Many researches and reports dealt with food colorants or denture cleanser, but not with fermented foods. PURPOSE: This study was designed to assess what fermented foods, such as soy sauce and red pepper paste that many Koreans have eaten, influence on the color stability of soft denture liners. MATERIAL AND METHODS: The color differences(delta E*) were measured by spectrophotometer with different immersion time. For the procedure, thirty disk-shape specimens per 4 soft denture liners(Molloplast-B(R), Ufi Gel SC(R), Dura Base(R), Sofreliner MS(R)) were fabricated with a thickness of 2mm and 16mm in diameter. Each 10 specimen were immersed into the beakers of fermented foods and distilled water, and L*, a*, and b* values were measured for the color difference(delta E*), on the 1st, 7th, and 28th day with spectrophotometer. RESULT AND CONCLUSION: 1. There were significant differences between samples(soy sauces, red pepper pastes, and distilled water) in Sofreliner MS(R) of 1st day after immersion(p<0.05). There were significant differences between samples in Sofreliner MS(R) and Ufi Gel SC(R) of 7th days after immersion(p<0.05). There were significant differences between samples in Molloplast-B(R) of 28th day after immersion(p<0.05). 2. In red pepper pastes, delta E* values of Molloplast-B(R), Ufi Gel SC(R), Sofreliner MS(R) were higher than 3.3. Those values were not clinically acceptable. In soy sauces, delta E* values of all denture liners were lower than 3.3. delta E* values of Ufi Gel SC(R) were higher than those of other denture liners. 3. Based on the above results, red pepper paste causes more discoloration than soy sauce.
Capsicum ; Denture Bases ; Denture Cleansers ; Denture Liners* ; Dentures* ; Food Coloring Agents ; Immersion ; Ointments ; Soy Foods ; Tears ; Water

Colorimetry ; Coloring Agents ; Evaluation Studies as Topic ; Filtration ; methods ; Food ; Humans ; Image Interpretation, Computer-Assisted ; Mastication ; physiology ; Particle Size ; Time Factors

Adolescent ; Adult ; Asian Continental Ancestry Group ; Benzenesulfonates ; analysis ; Child ; Child, Preschool ; Dietary Exposure ; analysis ; Food Coloring Agents ; analysis ; Food Safety ; Humans ; Middle Aged ; Risk Assessment ; Young Adult

Many different additives include preservatives, stabilizers, conditioners, thickeners, colorings, flavorings, sweeteners, and antioxidants. Despite the multitude of additives known, only a small number has been associated with hypersensitivity reactions. A number of investigators have suggested that a significant population of patients with allergic diseases has symptoms related to the ingestion of food additives. However, the incidence and mechanism of reactions to additives in patients with chronic urticaria, angioedema, and atopic dermatitis remain unknown. A few studies of monosodium glutamate is reported to be associated with atopic dermatitis, but their relationship remains unknown. The best known dye is tartrazine. The group of azo dyes includes ponceau and sunset yellow. Amaranth (FD&C red no. 5) was banned from use in the US in 1975 because of claims related to carcinogenicity. Most of them are reported to be associated with aggravation of atopic dermatitis. Parabens are aliphatic esters of parahydroxybenzoic acid. Sodium benzoate is a closely related substance usually reported to cross-react with these compounds. These agents, which are widely used as preservatives in both food and drugs, are well recognized as causes of severe contact dermatitis. Additives would have to act as haptens to create a response mediated by IgE. The majority of these reactions are not of the immediate hypersensitivity type. Many cases of additive-provoked urticaria or dermatitis occur as late as 24 hours after challenge, arguing against an IgE-mediated mechanism. In conclusion, the exact relationship between food additives and the allergic diseases still remains to be solved.
Angioedema ; Antioxidants ; Azo Compounds ; Coloring Agents ; Dermatitis ; Dermatitis, Atopic ; Dermatitis, Contact ; Eating ; Esters ; Food Additives ; Food Hypersensitivity ; Haptens ; Humans ; Hypersensitivity ; Hypersensitivity, Immediate ; Immunoglobulin E ; Incidence ; Parabens ; Research Personnel ; Sodium Benzoate ; Sodium Glutamate ; Sweetening Agents ; Tartrazine ; Urticaria

This study aimed to conduct measurement uncertainty assessment of a new method for determination of Sudan colorants (Sudan I, II, III and IV) in food by high performance liquid chromatography (HPLC). Samples were extracted with organic solvents (hexane, 20% acetone) and first purified by magnesium trisilicate (2MgO·3SiO2). The Sudan colorants (Sudan I-IV) were also initially separated on C8 by gradient elution using acetonitrile and 0.1% (v/v) formic acid aqueous solution as the mobile phases and detected with diode-array detector (DAD). The uncertainty of mathematical model of Sudan I, II, III and IV is based on EURACHEM guidelines. The sources and components of uncertainty were calculated. The experiment gave a good linear relationship over the concentration from 0.4 to 4.0 μg/mL and spiked recoveries were from 74.0% to 97.5%. The limits of determination (LOD) were 48, 61, 36, 58 μg/kg for the four analytes, respectively. The total uncertainty of Sudan colorants (Sudan I, II, III and IV) was 810±30.8, 790±28.4, 750±27.0, 730±50.0 μg/kg, respectively. The recovery uncertainty was the most significant factor contributing to the total uncertainty. The developed method is simple, rapid, and highly sensitive. It can be used for the determination of trace Sudan dyes in food samples. The sources of uncertainty have been identified and uncertainty components have been simplified and considered.
Azo Compounds ; chemistry ; isolation & purification ; Chromatography, High Pressure Liquid ; methods ; Food Analysis ; methods ; Food Coloring Agents ; chemistry ; isolation & purification ; Humans ; Limit of Detection ; Magnesium Silicates ; chemistry ; Naphthols ; chemistry ; isolation & purification

Many different additives are added to the food that we consume, and the number of additives is estimated to range from 2,000 to 20,000. These substances include preservatives, stabilizers, conditioners, thickeners, colorings, flavorings, sweeteners, and antioxidants. Despite the multitude of additives known, only a surprisingly small proportion of them has been associated with hypersensitivity reactions. A number of investigators have suggested that a significant proportion of patients with chronic urticaria, angioedema, atopic dermatitis, and asthma have symptoms related to the ingestion of food additives. However, the incidence and mechanisms of reactions to additives in patients with chronic urticaria, angioedema, and atopic dermatitis remain unknown. Monosodium glutamate(MSG) produces the flavor-enhancing properties of seaweed, the traditional component of Japanese and Chinese cooking. A few studies on MSG have reported an association between MSG and atopic dermatitis, but the exact nature of the relationship remains unknown. Dyes approved under the Food Dye and Coloring Act are coal tar derivatives, the best known of which is tartrazine(FD&C yellow no. 5). The group of azo dyes includes ponceau(FD&C red no. 4) and sunset yellow (FD&C yellow no. 6). Amaranth(FD&C red no. 5) was banned from use in US in 1975 due to the claims related to carcinogenicity. Most of them were reported to be associated with an aggravation of atopic dermatitis. Parabens are aliphatic esters of parahydroxybenzoic acid. Sodium benzoate is a closely related substance usually reported to cross-react with these compounds. These agents, which are widely used as preservatives in both foods and drugs, are well recognized as the cause of severe contact dermatitis. Additives can serve as haptens to create a response mediated by IgE. Only a few reports have suggested IgE-mediated reactions, notably to sulfites and parabens. Instead, the overwhelming majority of these reactions are not of the immediate hypersensitivity type. Many cases of additive-provoked urticaria or dermatitis occur as late as 24 hours after the challenge,arguing against an IgE-mediated mechanism.
Angioedema ; Antioxidants ; Asian Continental Ancestry Group ; Asthma ; Child ; Coal Tar ; Coloring Agents ; Cooking ; Dermatitis ; Dermatitis, Atopic* ; Dermatitis, Contact ; Eating ; Esters ; Food Additives* ; Food Hypersensitivity ; Haptens ; Humans ; Hypersensitivity ; Hypersensitivity, Immediate ; Immunoglobulin E ; Incidence ; Parabens ; Research Personnel ; Seaweed ; Sodium Benzoate ; Sodium Glutamate ; Sulfites ; Sweetening Agents ; Urticaria