2.Relationship of average daily glycemic index and glycemic load with body mass Index among Filipinos in the rural setting
Hderbert A. Arellano ; Mark Anthony S. Sandoval ; Elizabeth Paz-Pacheco ; Jundelle Romulo Jalique
Philippine Journal of Internal Medicine 2017;55(4):1-7
Introduction:
While the relationship between obesity and
caloric intake is widely accepted, the role of glycemic
index (GI) and glycemic load (GL) to body mass index (BMI)
remains equivocal. This study seeks to determine the daily
glycemic index (GI) and glycemic load (GL) of usual diet
of rural-dwelling Filipinos, and their relationship with body
mass index (BMI).
Methods:
This is a cross-sectional study reviewing the data of
139 adults from San Juan, Batangas. Average daily GI and
GL were calculated from two-day food recall questionnaires.
Spearman’s rank test was used to determine correlation
of daily GI and GL with BMI; the mean BMI was compared
among GI and GL tertiles using one-way ANOVA. Partial least
squares regression was used to determine the contribution
of food items to daily GI and GL.
Results:
No overall correlation was observed between daily
GI or GL and BMI using Spearman’s rank. However, BMI was higher with increasing GI tertiles (p<0.0001) and GL tertiles
(p=0.0108) among the males, but not females. Bread, coffeemix and sweets were major contributors to daily GI, while rice,
bread/pastries and sweetened beverages were to daily GL.
Leafy vegetables negatively contributed to both.
Conclusion
There is a positive relationship observed between
daily GI and BMI, and daily GL and BMI among the men,
but not women, in this population. Staple food with high GI
like bread/pastries and sweetened beverages contributed
most to both daily GI and GL, with the addition of rice for
daily GL. Among Filipinos with marginal daily caloric intake,
optimizing carbohydrate quality (low GI or GL) rather than
limiting its quantity may be more appropriate. Future studies
of prospective design and using objective methods of food
intake reporting are recommended.
Glycemic Index
;
Glycemic Load
3.Quantitative analysis of foodborne salmonella-the study of mini-modified semi solid rappaport vassiliadis most probable number method.
Ding ZHANG ; Xing-guang LIAO ; Yun-chang GUO ; Xiu-li ZHANG ; Hui-xia CHUAN ; Ying CUI
Chinese Journal of Preventive Medicine 2013;47(5):452-454
OBJECTIVETo improve the mini-modified semi solid rappaport vassiliadis most probable number (mini-MSRV MPN) method for Salmonella detection.
METHODSBased on the mini-MSRV MPN method,Buffered Peptone Water (BPW) was modified as one step enrichment medium and Modified Semi Solid Rappaport Vassiliadis (MSRV) medium was ameliorated as modified MSRV for Salmonella detection under standard Salmonella addition recovery. A total of 154 raw chicken samples, 48 swabs of pheasantry and 48 poultry dung samples were collected to compare the detection results of Salmonella by using improved mini-MSRV MPN, mini-MSRV MPN and regular most probable number (MPN) method.
RESULTSSalmonella recovery was < 2.7 MPN/g when the standard Salmonella addition was at the concentration of 0.9 CFU/g when the mini-MSRV MPN method was employed. If the standard Salmonella addition were at 9.0 and 90.0 CFU/g, the recoveries of bacteria were 10.1 and 94.0 MPN/g, and the average recovery rate was 112% and 104%, respectively. Salmonella detection rate of modified mini-MSRV MPN, mini-MSRV MPN and regular MPN method was 18.4% (46/250), 5.2% (13/250) and 6.0% (15/250), respectively. The detection rate was higher for modified mini-MSRV MPN method than of the other two methods (χ(2) values were 19.68 and 17.82, respectively, all P values < 0.05). The detection quantity of Salmonella (medians were 21.0, < 2.7 and < 3.0 MPN/g, respectively). The quantity detected by modified mini-MSRV MPN method was higher than that of the other two methods (both Z values were 5.71, both P values < 0.05).
CONCLUSIONModified mini-MSRV MPN method is an accurate method for foodborne Salmonella detection.
Animals ; Chickens ; microbiology ; Culture Media ; Food Contamination ; analysis ; Food Inspection ; methods ; Salmonella ; isolation & purification
4.Application and evaluation of loop-mediated isothermal amplification method for detecting of Listeria monocytogenes in food.
Lei ZHANG ; Jing ZENG ; Dan MA ; Jinxia CHENG ; Haiyu ZHANG
Chinese Journal of Preventive Medicine 2014;48(3):213-217
OBJECTIVEThe loop-mediated isothermal amplification (LAMP) detection method was applied to detect Listeria monocytogenes in food. The specificity and sensitivity of this method were evaluated through comparing it with Real-time PCR and conventional detection method.
METHODSThe LAMP primers were designed based on hly gene of Listeria monocytogenes. The LAMP method was applied to detect 88 Listeria monocytogenes, 1 reference strain ATCC 15313 of Listeria monocytogenes and 33 non-targets bacteria strains; base-material addition test and practical food samples detection were also conducted. Both of Real-time PCR and ISO 11290-1 methods were used as parallel detection method in addition to LAMP. The three kinds of methods were compared by specificity, sensitivity, detection limit and the detection result of practical food samples.
RESULTSBoth detection results of LAMP and Real-time PCR for 89 Listeria monocytogenes were positive (100%, 89/89), 33 non-targets bacteria strains were negative (100%, 33/33). The sensitivity of LAMP was 2 × 10² CFU/ml, which was consistent with Real-time PCR method (2 × 10² CFU/ml) and better than ISO 11290-1 method (2 × 10² CFU/ml). Base-material addition test result showed that the detection limit of the three kinds of methods were 3 CFU/25 g samples. And the result of practical food samples displayed the same detection rate of 4% in the three methods (2/45).
CONCLUSIONThe LAMP method of Listeria monocytogenes established in this study has good specificity and sensitivity, which can be applied to the rapid detection of Listeria monocytogenes.
Food Contamination ; analysis ; Food Inspection ; methods ; Food Microbiology ; Listeria monocytogenes ; genetics ; isolation & purification ; Nucleic Acid Amplification Techniques ; methods
5.On the quality control of food hygiene and safety in Vietnam
Journal of Medical and Pharmaceutical Information 2003;0(4):9-11
There are many challenges in controlling of food hygiene and safety in Vietnam, but we can mention 3 basic contradictions as following: contradiction of system, contradiction of awareness, and contradiction of management. These contradictions lead to imitated food market with very poor hygiene and safety. The author provided strategies for control of food hygiene and safety such as management; information, education, and communication; interdisciplinary activities; food inspection; food test; establishing system of epidemiological supervision of food poisonings and food-borne diseases...
Hygiene
;
Safety
;
Food Inspection
;
food
6.A survey of eco-foodservice perception and satisfaction of elementary school parents in Jeju.
Journal of Nutrition and Health 2015;48(1):105-112
PURPOSE: This study analyzed the eco-foodservice perception and satisfaction of 344 elementary school parents in Jeju surveyed from February 1~12, 2010, with the aim of providing basic data for quality improvement of eco-foodservice in Jeju. METHODS: The data were analyzed by descriptive analysis, chi2-test, t-test, ANOVA, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). RESULTS: Regarding awareness of eco-friendly food materials of subjects, average score was 3.52 points (out of 5 scales) and 'difference between eco-friendly and general agricultural products (3.76)' showed the highest score whereas 'assurance standard and label of eco-friendly agricultural products (3.31)' showed the lowest score. In terms of the recognition of eco-foodservice implementation, 75.0% of parents were aware of it. Regarding the eco-foodservice satisfaction of the subjects, average score was 3.88 points (out of 5 scales) and food safety (3.98 points) showed the highest score whereas food taste (3.70 points) showed the lowest score. The eco-foodservice perception of subjects showed positive correlation with their eco-foodservice satisfaction. CONCLUSION: It is necessary for the government and the local government to provide continuing education for school parents in order to enhance their perception of eco-friendly food materials. In addition, systematic and appropriate government support is needed in order to ensure internal stability of eco-foodservice.
Education, Continuing
;
Food Safety
;
Humans
;
Local Government
;
Parents*
;
Quality Improvement
7.Development and Application of a Community-based Meal Program Model for the Elderly in Rural Area.
Young Ran HEO ; Jun Ho SHIN ; Kyung Sun KIM ; Bok Hee KIM
Journal of the Korean Dietetic Association 2008;14(1):23-35
Improved nutritional intake contributes to maintaining health and quality of life in elderly population and also reducing individual and social medical costs. Most of nutrition assistance programs for elderly, such as congregate or home-delivered meal programs, are not currently serviced in rural communities mainly due to low cost efficiency of program operation. However, the needs and necessity of such programs are presumed to be higher in rural area where the population density of elderly at nutritional risk is relatively high. Therefore, the purpose of this study was to develop a community-based meal program for the rural elderly. In 2007, four rural communities located in Jeon-Nam province were selected and the pilot meal program was applied for three months. Following are key features of the meal program model developed in this study: 1) meal production and service are operated by elderly participants to overcome the voluntary personnel shortage, 2) utilization of locally-produced foods is maximized to reduce the meal cost, 3) traditional cooking methods are applied to adjust the food preference of elderly, and 4) foods are serviced on site to minimize the food safety problem possibly caused by delivery process. The pilot programs resulted in high satisfaction with the programs of participating elderly. The community-based meal program model developed in this study is expected to be used as an effective nutrition and health intervention model for the rural elderly.
Aged
;
Cooking
;
Food Preferences
;
Food Safety
;
Humans
;
Meals
;
Population Density
;
Quality of Life
;
Rural Population
8.Application of Iron Oxide as a pH-dependent Indicator for Improving the Nutritional Quality.
Xiangpeng MENG ; Jina RYU ; Bumsik KIM ; Sanghoon KO
Clinical Nutrition Research 2016;5(3):172-179
Acid food indicators can be used as pH indicators for evaluating the quality and freshness of fermented products during the full course of distribution. Iron oxide particles are hardly suspended in water, but partially or completely agglomerated. The agglomeration degree of the iron oxide particles depends on the pH. The pH-dependent particle agglomeration or dispersion can be useful for monitoring the acidity of food. The zeta potential of iron oxide showed a decreasing trend as the pH increased from 2 to 8, while the point of zero charge (PZC) was observed around at pH 6.0-7.0. These results suggested that the size of the iron oxide particles was affected by the change in pH levels. As a result, the particle sizes of iron oxide were smaller at lower pH than at neutral pH. In addition, agglomeration of the iron oxide particles increased as the pH increased from 2 to 7. In the time-dependent aggregation test, the average particle size was 730.4 nm and 1,340.3 nm at pH 2 and 7, respectively. These properties of iron oxide particles can be used to develop an ideal acid indicator for food pH and to monitor food quality, besides a colorant or nutrient for nutrition enhancement and sensory promotion in food industry.
Food Industry
;
Food Quality
;
Hydrogen-Ion Concentration
;
Iron*
;
Nutritive Value*
;
Particle Size
;
Water
9.Evaluation of microbial contamination in shrimp paste
Cuong Tuan Ngo ; Minh Binh Nguyen ; Tu Dong Nguyen ; Huong Thanh Le ; Thu Hoai Nguyen
Journal of Preventive Medicine 2008;18(1):50-53
Background: Food-born bacteria can be present in raw materials or contaminated foods during process and storage. Shrimp paste is a popular food in Viet Nam, but there are no studies on the hygiene and safety of this food. Objectives: To identify the microbial contamination of commercial shrimp paste available in Ha Noi City. Materials and method: A total of 50 shrimp paste samples were collected randomly from markets around Ha Noi City. Enumeration and isolation methods were used to determine the microbial contamination in these samples. Results: 100% of the samples were contaminated with Clostridium perfringens and Candida albicans. 10% of samples were contaminated with Coliform. Other pathogenic bacteria, including Escherichia coli, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus and Vibrio cholerae were not found in shrimp paste samples. Conclusion: Evaluation of microbial contamination in popular foods such as shrimp paste should be done regularly to prevent food-born diseases in the community.
Microbial contamination
;
Food safety.
10.Systematic study of the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China.
Dong-Wen HU ; Chen-Xing LIU ; Hong-Bo ZHAO ; Da-Xi REN ; Xiao-Dong ZHENG ; Wei CHEN
Journal of Zhejiang University. Science. B 2019;20(1):95-104
BACKGROUND:
With increasing media coverage of food safety incidents, such as that of clenbuterol residues in pork, food safety has become a major public health concern in China. Rapidly developing online markets attract increasing numbers of Chinese consumers to purchase food on the Internet. However, the quality and safety of food sold online are uncertain and are less reported on.
OBJECTIVE:
This research aimed to systematically study the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China.
RESULTS:
The chilled pork samples from online markets were fresher than those from wet markets and supermarkets based on the surface redness (a* value). Chilled pork contained high levels of nutritional elements, especially the magnesium and phosphorus levels in samples from online markets. The levels of heavy metal element residues and veterinary drug residues in all chilled pork samples were within the standards limits. In addition, huge differences existed in the quality and freshness of the chilled pork samples from online markets according to principal component analysis (PCA).
CONCLUSIONS
Most chilled pork sold in Chinese markets was qualified and safe. It is necessary to establish an effective online market supervision system for chilled pork.
Animals
;
China
;
Cold Temperature
;
Drug Residues/analysis*
;
Food Preservation/standards*
;
Food Quality
;
Food Safety
;
Metals, Heavy/analysis*
;
Principal Component Analysis
;
Red Meat/standards*
;
Sus scrofa
;
Veterinary Drugs/analysis*