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Elamshity MG, Alhamdan AM. Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis. Foods 2024; 13:524. [PMID: 38397501 PMCID: PMC10888200 DOI: 10.3390/foods13040524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 01/28/2024] [Accepted: 01/30/2024] [Indexed: 02/25/2024] Open
Abstract
A milk drink flavored with date syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow's and camel's milk at four percentages to form a nutritious, natural, sweet, and energy-rich milk drink. The sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure the physiochemical properties of date fruits and milk drinks flavored with date syrup, and then to evaluate the physical properties of milk drinks utilizing non-destructive visible-near-infrared spectra (VIS-NIR). The study assessed the characteristics of the milk drink enhanced with date syrup by employing VIS-NIR spectra and utilizing a partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The VIS-NIR spectra proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model's future predictive performance compared to RMSEC, and the R2 value ranged between 0.946 and 0.989. Consequently, non-destructive VIS-NIR technology demonstrates significant promise for accurately predicting and contributing to the entire production process of the product's properties examined.
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Affiliation(s)
| | - Abdullah M. Alhamdan
- Chair of Dates Industry & Technology, Agricultural Engineering Department, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
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Jokar A, Azizi MH. Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties. Food Sci Nutr 2022; 10:1126-1134. [PMID: 35432960 PMCID: PMC9007307 DOI: 10.1002/fsn3.2772] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 01/22/2022] [Accepted: 01/25/2022] [Indexed: 01/20/2023] Open
Abstract
One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20, and 30% W/V), gum Arabic (0.1 and 0.2% W/V), and sugar (3 and 5% W/V) were used to produce persimmon milk. All the experiments were done in a completely randomized design (CRD) in three replicates. First, persimmons were mixed thoroughly in a blender then, according to the formulation, whole milk was added to it and mixed again. The obtained mixture was heated up to 50 ᵒC then sugar and the gum were added and mixed completely for 3 min. The drink was pasteurized at 90 ᵒC for 1 min. Sensorial analysis revealed that the most acceptable persimmon milk was related to 0.1% gum Arabic, 5% sugar, and 10% persimmon. Flow behavior of the drinks with 20 and 30% persimmon was Non-Newtonian, while 10% persimmon samples with and without gum showed Newtonian behavior. The drinks with 20 and 30% persimmon were pseudoplastic, and their apparent viscosity increased by increasing shear rates. By applying a proper content of persimmon in milk, we can produce a nutritious flavored milk drink with acceptable taste, stability, and consistency. As this drink has high nutrient contents like phenol, dietary fiber, vitamins, antioxidants, etc., it can help promote health, especially for children.
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Affiliation(s)
- Akbar Jokar
- Food Science, Agriculture Engineering Research DepartmentFars Agriculture Research CenterShirazIran
| | - Mohamad Hossyn Azizi
- Department of Food ScienceCollege of AgricultureTarbiat Modares UniversityTehranIran
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Asadi‐Pooya AA, Zeraatpisheh Z, Rostaminejad M, Damabi N. Caffeinated drinks, fruit juices, and epilepsy: A systematic review. Acta Neurol Scand 2022; 145:127-138. [PMID: 34694642 DOI: 10.1111/ane.13544] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 09/28/2021] [Accepted: 10/12/2021] [Indexed: 12/01/2022]
Abstract
The aim of this systematic review was to provide the required information regarding different aspects of the relationship between epilepsy/antiseizure medications and non-alcoholic drinks. The recommendations of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement were followed. MEDLINE and Scopus from the inception until 7 August 2021 were systematically searched. These key words were used: "epilepsy" OR "seizure" OR "antiepileptic" OR "antiseizure" OR "anticonvulsant" AND "coffee" OR "tea" OR "soda" OR "juice" OR "drink" OR "cola" OR "diet" (35 key word combinations). The primary search yielded 21 458 publications (PubMed, n = 4778; Scopus, n = 16 680). Only 50 studies met all the inclusion criteria and were included in the current systematic review. In total, 17 articles investigated various non-alcoholic drinks in human studies, 11 studies were case reports/series, and 22 articles were animal/in vitro studies. None of the studies provided a class 1 of evidence. There is limited evidence suggesting that certain drinks (eg, caffeinated energy drinks) might trigger seizures. Patients with epilepsy should avoid excessive consumption of certain fruit juices (eg, grapefruit, lime, pomegranate, kinnow, and star fruit) and caffeinated drinks. However, daily coffee and tea intake can be part of a healthy balanced diet, and their consumption does not need to be stopped in patients with epilepsy. Coffee/tea consumption is not harmful if consumed at levels of 200 mg (caffeine) in one sitting (about 2½ cups of coffee) or 400 mg daily (about five cups of coffee).
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Affiliation(s)
- Ali A. Asadi‐Pooya
- Epilepsy Research Center Shiraz University of Medical Sciences Shiraz Iran
- Jefferson Comprehensive Epilepsy Centre Department of Neurology Thomas Jefferson University Philadelphia Pennsylvania USA
| | - Zahra Zeraatpisheh
- Epilepsy Research Center Shiraz University of Medical Sciences Shiraz Iran
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Kubota S, Endo Y, Kubota M, Miyazaki H, Shigemasa T. The Pressor Response to the Drinking of Cold Water and Cold Carbonated Water in Healthy Younger and Older Adults. Front Neurol 2022; 12:788954. [PMID: 35095733 PMCID: PMC8793880 DOI: 10.3389/fneur.2021.788954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 12/06/2021] [Indexed: 12/04/2022] Open
Abstract
Purpose: Water drinking has been proposed for the treatment of orthostatic hypotension because it can increase blood pressure in patients. This study aimed to investigate whether drinking water with a cold or carbonation stimulus would cause a more effective pressor response, and whether it would be greater in older than in younger adults. Methods: We assessed blood pressure and heart rate from non-invasive arterial pressure (a volume-clamp method) and type II electrocardiography in 13 healthy young adults (6 females, 7 males; mean age, 19.9 ± 1.1 years) and nine healthy older adults (all females; mean age, 71.4 ± 4.2 years) who drank 200 mL of cold, cold carbonated, and room temperature water. Results: The pressor response to the drinking of cold and cold carbonated water was greater than that to room temperature water in both younger and older participants (p < 0.05; changes in systolic blood pressure of room temperature water, cold water and cold carbonated water in young: 15.31 ± 9.66, 22.56 ± 11.51 and 32.6 ± 17.98 mmHg, respectively; changes in systolic blood pressure of room temperature water, cold water and cold carbonated water in elderly: 21.84 ± 14.31, 41.53 ± 19.82 and 48.16 ± 16.77 mmHg, respectively). In addition, the pressor response to cold and cold carbonated water was persistent during the recovery period by about 5–10 mmHg (p < 0.05). Furthermore, the pressor response during the drinking and recovery periods was greater in the older than in the younger participants (p < 0.05). Conclusion: Our data suggest that even smaller amounts of water are able to elicit a sustained pressor response, in particular if the water is cold and carbonated. We speculate that the pressor effect may render cold and carbonated water an appropriate first aid method against certain forms of acute hypotension.
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Affiliation(s)
- Satoshi Kubota
- School of Health Sciences at Odawara, International University of Health and Welfare, Odawara, Japan
| | - Yutaka Endo
- School of Health Sciences at Odawara, International University of Health and Welfare, Odawara, Japan
| | - Mitsue Kubota
- Graduate School, Japanese Red Cross College of Nursing, Tokyo, Japan
| | - Hiroko Miyazaki
- School of Health Sciences at Odawara, International University of Health and Welfare, Odawara, Japan
| | - Tomohiko Shigemasa
- Department of Cardiology, Yokohama Brain and Spine Center, Yokohama, Japan
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Marsman M, Pouw N, Moons LMG, van Klei WA, Kappen TH. Gastric fluid volume in adults after implementation of a liberal fasting policy: a prospective cohort study. Br J Anaesth 2021; 127:e85-e87. [PMID: 34238548 DOI: 10.1016/j.bja.2021.06.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/04/2021] [Accepted: 06/06/2021] [Indexed: 10/20/2022] Open
Affiliation(s)
- Marije Marsman
- Department of Anaesthesiology, Universitair Medisch Centrum, Utrecht, the Netherlands.
| | - Niels Pouw
- Department of Anaesthesiology, Universitair Medisch Centrum, Utrecht, the Netherlands
| | - Leon M G Moons
- Department of Internal Medicine, Dermatology and Gastroenterology, Universitair Medisch Centrum, Utrecht, the Netherlands
| | - Wilton A van Klei
- Department of Anaesthesiology, Universitair Medisch Centrum, Utrecht, the Netherlands
| | - Teus H Kappen
- Department of Anaesthesiology, Universitair Medisch Centrum, Utrecht, the Netherlands
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Calvo E, Allel K, Staudinger UM, Castillo-Carniglia A, Medina JT, Keyes KM. Cross-country differences in age trends in alcohol consumption among older adults: a cross-sectional study of individuals aged 50 years and older in 22 countries. Addiction 2021; 116:1399-1412. [PMID: 33241648 PMCID: PMC8131222 DOI: 10.1111/add.15292] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 06/01/2020] [Accepted: 10/02/2020] [Indexed: 12/14/2022]
Abstract
BACKGROUND AND AIMS Age-related changes in physiological, metabolic and medication profiles make alcohol consumption likely to be more harmful among older than younger adults. This study aimed to estimate cross-national variation in the quantity and patterns of drinking throughout older age, and to investigate country-level variables explaining cross-national variation in consumption for individuals aged 50 years and older. DESIGN Cross-sectional observational study using previously harmonized survey data. SETTING Twenty-two countries surveyed in 2010 or the closest available year. PARTICIPANTS A total of 106 180 adults aged 50 years and over. MEASUREMENTS Cross-national variation in age trends were estimated for two outcomes: weekly number of standard drink units (SDUs) and patterns of alcohol consumption (never, ever, occasional, moderate and heavy drinking). Human Development Index and average prices of vodka were used as country-level variables moderating age-related declines in drinking. FINDINGS Alcohol consumption was negatively associated with age (risk ratio = 0.98; 95% confidence interval = 0.97, 0.99; P-value < 0.001), but there was substantial cross-country variation in the age-related differences in alcohol consumption [likelihood ratio (LR) test P-value < 0.001], even after adjusting for the composition of populations. Countries' development level and alcohol prices explained 31% of cross-country variability in SDUs (LR test P-value < 0.001) but did not explain cross-country variability in the prevalence of heavy drinkers. CONCLUSIONS Use and harmful use of alcohol among older adults appears to vary widely across age and countries. This variation can be partly explained both by the country-specific composition of populations and country-level contextual factors such as development level and alcohol prices.
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Affiliation(s)
- Esteban Calvo
- Society and Health Research Center, School of Public Health, Universidad Mayor, Santiago, Chile
- Laboratory on Aging and Social Epidemiology, Facultad de Humanidades, Universidad Mayor, Santiago, Chile
- Department of Epidemiology, Mailman School of Public Health, Columbia University, NY, USA
- Robert N. Butler Columbia Aging Center, Mailman School of Public Health, Columbia University, NY, USA
| | - Kasim Allel
- Society and Health Research Center, School of Public Health, Universidad Mayor, Santiago, Chile
- Laboratory on Aging and Social Epidemiology, Facultad de Humanidades, Universidad Mayor, Santiago, Chile
- Institute for Global Health, University College London, London, UK
| | - Ursula M. Staudinger
- Robert N. Butler Columbia Aging Center, Mailman School of Public Health, Columbia University, NY, USA
- Department of Sociomedical Sciences, Mailman School of Public Health, Columbia University, NY, USA
| | - Alvaro Castillo-Carniglia
- Society and Health Research Center, School of Public Health, Universidad Mayor, Santiago, Chile
- Laboratory on Aging and Social Epidemiology, Facultad de Humanidades, Universidad Mayor, Santiago, Chile
- Department of Population Health, New York University School of Medicine, NY, USA
| | - José T. Medina
- Society and Health Research Center, School of Public Health, Universidad Mayor, Santiago, Chile
- Laboratory on Aging and Social Epidemiology, Facultad de Humanidades, Universidad Mayor, Santiago, Chile
| | - Katherine M. Keyes
- Society and Health Research Center, School of Public Health, Universidad Mayor, Santiago, Chile
- Department of Epidemiology, Mailman School of Public Health, Columbia University, NY, USA
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Mason TB, Smith KE, Lavender JM, Leventhal AM. Longitudinal Prospective Association between Hedonic Hunger and Unhealthy Food and Drink Intake in Adolescents. Int J Environ Res Public Health 2020; 17:E9375. [PMID: 33333776 PMCID: PMC7765186 DOI: 10.3390/ijerph17249375] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/10/2020] [Accepted: 12/13/2020] [Indexed: 12/21/2022]
Abstract
Hedonic hunger (i.e., extreme responsiveness to food) has been associated with obesity and poor diet, but findings in the existing literature have primarily been cross-sectional. The current study examined hedonic hunger as a prospective predictor of the longitudinal trajectory of unhealthy food and drink intake across adolescence. Ninth grade students from Los Angeles area high schools (analyzed sample N = 3268) completed paper-and-pencil surveys across four annual waves; hedonic hunger was assessed at Wave 1, and unhealthy food and drink intake was assessed at Waves 1-4. Multilevel models showed a significant main effect of hedonic hunger and interactions between hedonic hunger and the linear and quadratic components of time. The association between hedonic hunger and unhealthy food and drink intake was strongest at Wave 1 and weakened over time, yet those with higher hedonic hunger reported greater unhealthy food and drink intake across the four years. Efforts to prevent and intervene upon hedonic hunger and its association with unhealthy food and drink intake during childhood and adolescence are warranted.
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Affiliation(s)
- Tyler B. Mason
- Department of Preventive Medicine, University of Southern California, Los Angeles, CA 90032, USA;
- USC Institute for Addiction Science, University of Southern California, Los Angeles, CA 90032, USA;
| | - Kathryn E. Smith
- USC Institute for Addiction Science, University of Southern California, Los Angeles, CA 90032, USA;
- Department of Psychiatry and Behavioral Sciences, University of Southern California, Los Angeles, CA 90033, USA
| | - Jason M. Lavender
- Department of Medicine, Uniformed Services University of the Health Sciences, Bethesda, MD 20814, USA;
- Military Cardiovascular Outcomes Research (MiCOR) Program, Bethesda, MD 20814, USA
- Metis Foundation, San Antonio, TX 78205, USA
| | - Adam M. Leventhal
- Department of Preventive Medicine, University of Southern California, Los Angeles, CA 90032, USA;
- USC Institute for Addiction Science, University of Southern California, Los Angeles, CA 90032, USA;
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Li L, Zhao Y, Wang Y, Wang Z. Overview of systematic reviews: Effectiveness of non-pharmacological interventions for eating difficulties in people with dementia. J Adv Nurs 2020; 76:2830-2848. [PMID: 32852131 DOI: 10.1111/jan.14492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 05/25/2020] [Accepted: 06/19/2020] [Indexed: 11/28/2022]
Abstract
AIM To evaluate the effectiveness of non-pharmacological interventions for eating difficulties in people with dementia (PWD). BACKGROUND Eat difficulties are common problems in PWD. Prolonged eating difficulties may lead to inadequate/excessive food and drink intake and other adverse outcomes. DESIGN Overview of systematic reviews. DATA SOURCES Cochrane Library, JBI Library, PubMed, Embase, CINAHL, PsycINFO, and Psychology and Behavioral Sciences Collection, CNKI, WANFANG, from inception up until 23 September 2019. REVIEW METHODS This overview was conducted in accordance with methodological recommendations of Cochrane. Two researchers independently selected studies based on inclusion criteria, extracted data, assessed eligible studies using AMSTAR 2 and GRADE system, and summarized the conclusions. RESULTS Eighteen systematic reviews were included. Some evidence showed that environmental modifications, education/training, and Oral nutrition supplements (ONS) were beneficial to improving eating difficulties. But the current evidence failed to support the effectiveness of other interventions. CONCLUSION The overall confidence of systematic reviews is relatively low. High-quality studies are needed to further validate the effectiveness of non-pharmacological interventions for eating difficulties in PWD. IMPACT This overview provides evidence on the effectiveness of non-pharmacological interventions for eating difficulties in PWD. It will guide caregivers to choose more effective interventions to cope with eating difficulties and reduce the risk of adverse outcomes.
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Affiliation(s)
- Liyu Li
- School of Nursing, Peking University, Beijing, China
| | - Yajie Zhao
- School of Nursing, Peking University, Beijing, China
| | - Yi Wang
- Intensive Care Unit, Beijing University First Hospital, Beijing, China
| | - Zhiwen Wang
- School of Nursing, Peking University, Beijing, China
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Abstract
BACKGROUND: Little independent information on the caffeine content of the popular Nespresso® coffee pod range exists. AIM: To quantify the caffeine content of Nespresso® pod coffees. METHODS: Initially, three serves (ristretto (S), espresso (M), lungo (L)) of two pod varieties (Livanto and Roma) were prepared on three different Nespresso® machines (2 × U-Delonghi (1 × 5 years since purchase (old), 1 × recently purchased (new)), 1 × new Lattissima Pro (alternate)) using two different batches (sleeves). Caffeine content was then determined via triplicate samples using high-performance liquid chromatography. Differences in content (i.e. serve size, machine or sleeve) were determined via an analysis of variance or paired sample t-tests. RESULTS: Coffees prepared on different machines or pods from different sleeves did not influence the caffeine content (old = 63 ± 13, new = 60 ± 8, alternate = 60 ± 10 mg·serve-1; p = 0.537, sleeveA = 63 ± 11, sleeveB = 59 ± 9 mg·serve-1; p = 0.134). Less caffeine was delivered in S (51 ± 7 mg·serve-1) compared to larger sizes (M = 66 ± 7 and L = 66 ± 10 mg·serve-1). Subsequently, the caffeine content from two serve sizes (S and L) from 17 other varieties within the Nespresso® range was determined and compared to the manufacturer's values. Caffeine content (all pods) ranged from 19 to 147 mg·serve-1, and represented 51-162% of manufacturer's values. CONCLUSION: Nespresso® consumers are exposed to variable amounts of caffeine, which often differ from the manufacturer's reports.
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Affiliation(s)
- Ben Desbrow
- 1 School of Allied Health Sciences, Griffith University, Australia
| | - Susan Hall
- 2 School of Pharmacy and Pharmacology, Griffith University, Australia
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Yen HY, Chen PH, Ko YC, Chiang SK, Chang YYC, Shiah YJ. Betel Quid Chewing, Personality and Mood: Betel Quid Chewing Associated with Low Extraversion and Negative Mood. Subst Use Misuse 2018; 53:1782-1787. [PMID: 29419352 DOI: 10.1080/10826084.2018.1432652] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
BACKGROUND Betel quid (BQ), chewed by about 600 million people worldwide, is one of the most widely used addictive substances. Little is known about psychological factors in BQ chewers. OBJECTIVES The present study was the first attempt to explore the relationships between BQ chewing, personality, and mood. METHODS A survey was conducted with a purposive sample to assess BQ chewing habits in four subgroups: BQ-only users, BQ users who smoke and/or drink, smokers and/or drinkers only, and substance nonusers. A total of 494 participants were recruited from the civilian, non-institutionalized population in Taiwan. Habitual consumption of BQ, smoking and drinking; socio-demographic variables; extraversion; and mood (tension, depression, anger, vigor, fatigue, confusion, and self-esteem). All BQ chewers were evaluated on BQ dependence domains using DSM IV and ICD-10 criteria. RESULTS The 6-month BQ dependency rate among BQ chewers, defined by either DSM-IV or ICD-10 criteria, ranged from 42.9 to 45.6%. BQ-only users had significantly lower scores on extraversion than substance nonusers. BQ-only users had statistically significant higher scores on confusion and total mood than substance nonusers. BQ-only users had significantly higher scores on fatigue, anger, tension, and depression, than substance nonusers, BQ users who smoke and/or drink, and smokers and/or drinkers only. The number of BQ dependence domains correlated significantly negatively with total mood scores. Conclusions/Importance: The results supported the two hypotheses: (a) BQ chewing is associated with low extraversion; and (b) BQ chewing is related to negative mood.
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Affiliation(s)
- Hsin-Yi Yen
- a Graduate Institute of Counseling Psychology and Rehabilitation Counseling , National Kaohsiung Normal University , Kaohsiung , Taiwan
| | - Ping-Ho Chen
- b School of Dentistry, College of Dental Medicine , Kaohsiung Medical University , Kaohsiung , Kaohsiung , Taiwan
| | - Ying-Chin Ko
- c Environment-omics-Disease Research Centre , China Medical University Hospital, China Medical University , Taichung , Taiwan
| | - Shih-Kuang Chiang
- d Department of Counseling & Clinical Psychology , National Dong Hwa University , Hualien , Taiwan
| | - Yevvon Yi-Chi Chang
- e Department of Hospitality Management , Tunghai University , Taichung , Taiwan
| | - Yung-Jong Shiah
- a Graduate Institute of Counseling Psychology and Rehabilitation Counseling , National Kaohsiung Normal University , Kaohsiung , Taiwan
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Abstract
The general scientific consensus is that starting exercise with hypohydration >2% body mass impairs endurance performance/capacity, but most previous studies might be confounded by a lack of subject blinding. This study examined the effect of hypohydration in a single blind manner using combined oral and intragastric rehydration to manipulate hydration status. After familiarization, seven active males (mean ± SD: age 25 ± 2 years, height 1.79 ± 0.07, body mass 78.6 ± 6.2, VO2peak 48 ± 7 mL·kg·min-1) completed two randomized trials at 34°C. Trials involved an intermittent exercise preload (8 × 15 min exercise/5 min rest), followed by a 15-min all-out performance test on a cycle ergometer. During the preload, water was ingested orally every 10 min (0.2 mL·kg body mass-1). Additional water was infused into the stomach via a gastric feeding tube to replace sweat loss (EU) or induce hypohydration of ~2.5% body mass (HYP). Blood samples were drawn and thirst sensation rated before, during, and after exercise. Body mass loss during the preload was greater (2.4 ± 0.2% vs. 0.1 ± 0.1%; P < 0.001), while work completed during the performance test was lower (152 ± 24 kJ vs. 165 ± 22 kJ; P < 0.05) during HYP At the end of the preload, heart rate, RPE, serum osmolality, and thirst were greater and plasma volume lower during HYP (P < 0.05). These results provide novel data demonstrating that exercise performance in the heat is impaired by hypohydration, even when subjects are blinded to the intervention.
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Affiliation(s)
- Lewis J James
- School of Sport, Exercise and Health Sciences, Loughborough University, Leicestershire, LE11 3TU, United Kingdom
| | - Jodie Moss
- School of Sport, Exercise and Health Sciences, Loughborough University, Leicestershire, LE11 3TU, United Kingdom
| | - Joshua Henry
- School of Sport, Exercise and Health Sciences, Loughborough University, Leicestershire, LE11 3TU, United Kingdom
| | - Charikleia Papadopoulou
- School of Sport, Exercise and Health Sciences, Loughborough University, Leicestershire, LE11 3TU, United Kingdom
| | - Stephen A Mears
- School of Sport, Exercise and Health Sciences, Loughborough University, Leicestershire, LE11 3TU, United Kingdom
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Poggio C, Viola M, Mirando M, Chiesa M, Beltrami R, Colombo M. Microhardness of different esthetic restorative materials: Evaluation and comparison after exposure to acidic drink. Dent Res J (Isfahan) 2018; 15:166-72. [PMID: 29922334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
BACKGROUND Acidic beverages, such as soft drinks (orange juice and cola), can produce erosion of resin composites. The aim of this in vitro study was to evaluate the effect of immersion in acidic drink on the Vickers microhardness (VK) of different esthetic restorative materials (one nanohybrid Ormocer-based composite, one nanoceramic composite, one nanofilled composite, and one microfilled hybrid composite). MATERIALS AND METHODS In this in vitro study, thirty specimens of each esthetic restorative material were divided into three subgroups (n = 10): specimens of group 1 were used as control, specimens of group 2 were immersed in 50 ml of acidic drink for 1 day, specimens of group 3 were immersed in 50 ml of acidic drink for 7 days. Data were analyzed by Shapiro-Wilk test to assess the normality of the distributions followed by nonparametric Kruskal-Wallis analysis of variance and Mann-Whitney U-test comparison test among groups. A significant level of α = 0.05 was set for comparison between the groups. RESULTS Mann-Whitney U-test showed that each material showed lower microhardness values after immersion in acidic solution (P < 0.05). Paired t-test confirmed that microhardness for each composite did not change after immersion in distilled water (Control group) (P > 0.05). Significant changes were registered for all restorative materials after immersion in acidic solution for 1 day and 7 days (P < 0.05). CONCLUSION The Filtek Supreme XTE, a nanofilled composite, and Admira Fusion, a nanohybrid ormocer-based composite, showed the best behavior. The Ceram X Universal (nanoceramic composite) although reached lower hardness values than the previous materials, but resisted well to the 1 week immersion in soft-drink. Finally, the Gradia Direct achieved the most disappointing results: Low microhardness values are justified by the nature of its filling (microfilled hybrid composite).
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Yin H. [Simultaneous determination of 6 kinds of food additives in drink by HPLC-MS/MS]. Wei Sheng Yan Jiu 2017; 46:971-980. [PMID: 29903209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
OBJECTIVE To establish a high performance liquid chromatographytandem mass spectrometry( HPLC-MS/MS) method for simultaneous determination of caffeine, benzoic acid, sorbic acid, acesulfame potassium, saccharin sodium and sodium cyclamate in drink. METHODS The sample was extracted by ASPEC using extraction column( Pro Elut C_(18)500 mg/6 m L), dried by Turbo VapⅡ and dissolved in mobile phase. The supernatant was separated on Agilent SB-C_(18) column( 2. 1 mm × 50 mm, 1. 8 μm)using 0. 02 mmol/L ammonium acetate/methyle alcohol as mobile phase and then detected by HPLC-MS/MS using multiple reaction monitoring( MRM) in positive ionization and negative ionization mode. RESULTS The average recoveries were from 72. 6% to 100. 5%and the relative standard deviations( RSD) were from 0. 3% to 3. 1%( n = 6). The calibration curves showed a good linearity with correlation coefficients r > 0. 9990. The linear range for saccharin sodium was 8-800 μg/L and others were 2-200 μg/L. The detection limits for caffeine, benzoic acid, sorbic acid, acesulfame potassium and sodium cyclamate were 0. 001 mg/kg and 0. 004 mg/kg for saccharin sodium. CONCLUSION The method is specific, sensitive, easy, fast and suitable for the confirmation and quantification of caffeine, benzoic acid, sorbic acid, acesulfame potassium, saccharinsodium and sodium cyclamate in drink.
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Affiliation(s)
- Hua Yin
- Changshu Provincial Center for Disease Control and Prevention, Changshu 215500, China
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Priftis A, Stagos D, Tzioumakis N, Konstantinopoulos K, Patouna A, Papadopoulos GE, Tsatsakis A, Kouretas D. Development and Validation of a Kit to Measure Drink Antioxidant Capacity Using a Novel Colorimeter. Molecules 2016; 21:molecules21091154. [PMID: 27589706 PMCID: PMC6273567 DOI: 10.3390/molecules21091154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 08/26/2016] [Accepted: 08/27/2016] [Indexed: 01/11/2023]
Abstract
Measuring the antioxidant capacity of foods is essential, as a means of quality control to ensure that the final product reaching the consumer will be of high standards. Despite the already existing assays with which the antioxidant activity is estimated, new, faster and low cost methods are always sought. Therefore, we have developed a novel colorimeter and combined it with a slightly modified DPPH assay, thus creating a kit that can assess the antioxidant capacity of liquids (e.g., different types of coffee, beer, wine, juices) in a quite fast and low cost manner. The accuracy of the colorimeter was ensured by comparing it to a fully validated Hitachi U-1900 spectrophotometer, and a coefficient was calculated to eliminate the observed differences. In addition, a new, user friendly software was developed, in order to render the procedure as easy as possible, while allowing a central monitoring of the obtained results. Overall, a novel kit was developed, with which the antioxidant activity of liquids can be measured, firstly to ensure their quality and secondly to assess the amount of antioxidants consumed with the respective food.
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Affiliation(s)
- Alexandros Priftis
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, Greece.
| | - Dimitrios Stagos
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, Greece.
| | | | | | - Anastasia Patouna
- Department of Agricultural Engineering Technologists, TEI of Thessaly, Larissa 41110, Greece.
| | - Georgios E Papadopoulos
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, Greece.
| | - Aristides Tsatsakis
- Department of Forensic Sciences and Toxicology, Medical School, University of Crete, Heraklion 71003, Greece.
| | - Dimitrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, Greece.
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15
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Malisova O, Bountziouka V, Zampelas A, Kapsokefalou M. Evaluation of drinks contribution to energy intake in summer and winter. Nutrients 2015; 7:3724-38. [PMID: 25988765 PMCID: PMC4446775 DOI: 10.3390/nu7053724] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 04/24/2015] [Accepted: 05/04/2015] [Indexed: 01/19/2023] Open
Abstract
All drinks hydrate and most also provide nutrients and energy. Our objective was to evaluate the contribution of drinks to total energy intake in summer and winter. Data were obtained using the Water Balance Questionnaire (WBQ) from a sample of the general population in Athens, Greece (n = 984), 473 individuals (42 ± 18 years) in summer and 511 individuals (38 ± 20 years) in winter stratified by sex and age. The WBQ embeds a semi-quantitative food frequency questionnaire of 58 foods and the Short International Physical Activity Questionnaire. Data were analyzed for the contribution of drinks to total energy intake. In winter, total energy intake was 2082 ± 892 kcal/day; energy intake from drinks was 479 ± 286 kcal/day and energy expenditure 1860 ± 390 kcal/day. In summer, total energy intake was 1890 ± 894 kcal/day, energy intake from drinks 492 ± 499 kcal/day and energy expenditure 1830 ± 491 kcal/day. Energy intake from drinks in summer was higher than in winter (p < 0.001) and in men higher than in women in both seasons (p < 0.001 in summer, p = 0.02 in winter). Coffee, coffee drinks, milk, chocolate milk and alcoholic drinks contributed approximately 75% of energy from drinks. Fruit juice and sugar-sweetened drinks, including soft drinks and fruit juice based drinks, were consumed less frequently contributing up to 25% of drink energy intake. Drinks contribute approximately 1/4 of total energy intake depending on the energy content of the drink and frequency of consumption. Coffee, dairy and alcoholic drinks were the main energy contributors.
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Affiliation(s)
- Olga Malisova
- Unit of Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., Athens 11855, Greece.
| | - Vassiliki Bountziouka
- Unit of Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., Athens 11855, Greece.
| | - Antonis Zampelas
- Unit of Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., Athens 11855, Greece.
| | - Maria Kapsokefalou
- Unit of Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., Athens 11855, Greece.
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