-
1.
Virus-Bacteria Interactions: Implications for Prevention and Control of Human Enteric Viruses from Environment to Host.
Dawley, C, Gibson, KE
Foodborne pathogens and disease. 2019;(2):81-89
Abstract
Human enteric viruses, specifically human norovirus (hNoV), are the most common cause of foodborne illness boasting a wide range of transmission routes. These include person to person, contact with contaminated fomites, as well as ingestion of contaminated water and food. Because of this, the control and prevention of enteric viruses in food and other relevant environments have been a research focus over the past few decades. Interestingly, viruses as well as many other pathogens are often studied in isolation even though it is known that microorganisms do not occur in isolation but rather as part of complex microbial communities-both external from the host and within the host. Therefore, the overall goal of this review is to present the current evidence on virus-microbe interactions as these relate to the infectivity as well as the control and prevention of epidemiologically relevant foodborne viruses (such as hNoV) within our food systems. Therefore, this review is divided into in vivo, in situ, and in vitro implications of virus-microbe interactions through discussion of studies investigating the complex relationships between human enteric viruses and microbial cohabitants, specifically hNoV and bacteria.
-
2.
Food-Based Dietary Guidelines around the World: Eastern Mediterranean and Middle Eastern Countries.
Montagnese, C, Santarpia, L, Iavarone, F, Strangio, F, Sangiovanni, B, Buonifacio, M, Caldara, AR, Silvestri, E, Contaldo, F, Pasanisi, F
Nutrients. 2019;(6)
Abstract
In Eastern Mediterranean countries, undernutrition and micronutrient deficiencies coexist with overnutrition-related diseases, such as obesity, heart disease, diabetes and cancer. Many Mediterranean countries have produced Food-Based Dietary Guidelines (FBDGs) to provide the general population with indications for healthy nutrition and lifestyles. This narrative review analyses Eastern Mediterranean countries' FBDGs and discusses their pictorial representations, food groupings and associated messages on healthy eating and behaviours. In 2012, both the WHO and the Arab Center for Nutrition developed specific dietary guidelines for Arab countries. In addition, seven countries, representing 29% of the Eastern Mediterranean Region population, designated their national FBDGs. At the moment several of these guidelines are available only in the English language. In summary, Eastern Mediterranean FBDGs mainly focus on food safety, not all are available in the local Arabic language, and they do not provide specific suggestions for the large number of foreign workers and migrants.
-
3.
Portugal's voluntary food reformulation agreement and the WHO reformulation targets.
Goiana-da-Silva, F, Cruz-E-Silva, D, Allen, L, Nunes, AM, Calhau, C, Rito, A, Bento, A, Miraldo, M, Darzi, A
Journal of global health. 2019;(2):020315
-
4.
[Current situation analysis and supervision suggestions of traditional Chinese medicine health food claiming to enhance immune function].
Sa, Y, Chen, GY, Wang, JB, Sun, R
Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica. 2019;(5):885-890
Abstract
Number of products claiming to enhance immunity function ranks first among all the approved health food products,and number of products whose formula contains Chinese medicine accounts for two thirds of all the products claiming to enhance immunity function. Chinese medicine allowed to be used in health food has a specified range,and the safety of raw materials is generally higher.The usage amount of raw materials shall not exceed the upper limit stipulated in the literature or regulations. The claim of enhancement of immunity function is put forward by western medicine based on modern pharmacology and nutriology. However,immunity is wide in scope and complex in mechanism. The health food that contains Chinese medicine plays an active effect in enhancement of immunity under the guidance of Chinese medicine theory in many ways such as immune organs,immune cells and immune molecules. In this article,the author first analyzed the current use of raw materials for health food,then summarized the approved health food claiming to enhance immunity function,and conducted statistical analysis on the enhancement of immunity for traditional Chinese medicine(TCM)health food,use of raw materials,compatibility of raw materials,conducted in-depth analysis on health food formula,safety,health function,quality control and production process from the perspectives of technical review,supervision and management. Finally,some suggestions on registration and supervision of TCM health food claiming to enhance immunity function were put forward from the perspectives of problems found in the supervision and from the demand of TCM health food in the future.
-
5.
Genetic bases of the nutritional approach to migraine.
De Marchis, ML, Guadagni, F, Silvestris, E, Lovero, D, Della-Morte, D, Ferroni, P, Barbanti, P, Palmirotta, R
Critical reviews in food science and nutrition. 2019;(14):2308-2320
Abstract
Migraine is a common multifactorial and polygenic neurological disabling disorder characterized by a genetic background and associated to environmental, hormonal and food stimulations. A large series of evidence suggest a strong correlation between nutrition and migraine and indicates several commonly foods, food additives and beverages that may be involved in the mechanisms triggering the headache attack in migraine-susceptible persons. There are foods and drinks, or ingredients of the same, that can trigger the migraine crisis as well as some foods play a protective function depending on the specific genetic sensitivity of the subject. The recent biotechnological advances have enhanced the identification of some genetic factors involved in onset diseases and the identification of sequence variants of genes responsible for the individual sensitivity to migraine trigger-foods. Therefore many studies are aimed at the analysis of polymorphisms of genes coding for the enzymes involved in the metabolism of food factors in order to clarify the different ways in which people respond to foods based on their genetic constitution. This review discusses the latest knowledge and scientific evidence of the role of gene variants and nutrients, food additives and nutraceuticals interactions in migraine.
-
6.
Pearls and pitfalls of food challenges in infants.
Greenhawt, M
Allergy and asthma proceedings. 2019;(1):62-69
Abstract
An oral food challenge (OFC) is considered the diagnostic criterion standard procedure for evaluation of a suspected food allergy in patients of any age. This can be accomplished as either an open or a blinded challenge. In recent years, the open OFC has become an acceptable and practical office-based practice. With the advent of new early peanut introduction guidelines, there is a critical need to potentially perform OFC in very young infants between the ages of 4 and 12 months of life. Experience from multiple recent randomized controlled clinical trials indicates that such OFCs are both safe and feasible, although the extent to which providers in the clinical setting are comfortable and experienced with OFCs in this population is unclear. This review detailed the essential features of performing an OFC in an infant to help guide the practicing allergist in how to set up his or her office and best accomplish this very important procedure.
-
7.
Nutrition - facts and myths.
Verbanac, D, Maleš, Ž, Barišić, K
Acta pharmaceutica (Zagreb, Croatia). 2019;(4):497-510
Abstract
Taking responsibility for your life, among other factors, means also considering what to eat and which nutrition pattern to follow. Everyone needs to think about what they put on the plate and which ingredients should be avoided. Food, as such, will never be a drug or medication, like a painkilling tablet relieving pain in a short amount of time, for example. However, proper nutrition is our ally in the prevention of diseases, maintaining balance in our body and our mind. By following the main principles of a healthy diet, the physiological homeostasis can be managed, as well as faster recovery from disease achieved. This review is aimed at summarizing basic principles of nutrition recommendations and at empowering stakeholders (pharmacists, medical biochemists, physicians) to be able to communicate to their patients and customers healthy and sustainable nutrition choices through the personalized advice.
-
8.
Food and Food Products on the Italian Market for Ketogenic Dietary Treatment of Neurological Diseases.
Leone, A, De Amicis, R, Lessa, C, Tagliabue, A, Trentani, C, Ferraris, C, Battezzati, A, Veggiotti, P, Foppiani, A, Ravella, S, et al
Nutrients. 2019;(5)
Abstract
The ketogenic diet (KD) is the first line intervention for glucose transporter 1 deficiency syndrome and pyruvate dehydrogenase deficiency, and is recommended for refractory epilepsy. It is a normo-caloric, high-fat, adequate-protein, and low-carbohydrate diet aimed at switching the brain metabolism from glucose dependence to the utilization of ketone bodies. Several variants of KD are currently available. Depending on the variant, KDs require the almost total exclusion, or a limited consumption of carbohydrates. Thus, there is total avoidance, or a limited consumption of cereal-based foods, and a reduction in fruit and vegetable intake. KDs, especially the more restrictive variants, are characterized by low variability, palatability, and tolerability, as well as by side-effects, like gastrointestinal disorders, nephrolithiasis, growth retardation, hyperlipidemia, and mineral and vitamin deficiency. In recent years, in an effort to improve the quality of life of patients on KDs, food companies have started to develop, and commercialize, several food products specific for such patients. This review summarizes the foods themselves, including sweeteners, and food products currently available for the ketogenic dietary treatment of neurological diseases. It describes the nutritional characteristics and gives indications for the use of the different products, taking into account their metabolic and health effects.
-
9.
Is food more than a means of survival? An overview of the Balkan prison systems.
Simanovic, T, Gosev, M
Appetite. 2019;:104405
-
-
Free full text
-
Abstract
Food is a versatile national, social, and cultural marker. It represents more than just a means of survival (Stajcic, 2013); it is an expression of identity (Jones, 2017). Food has a symbolic power and carries a sense of community, relays customs, habits, and values. According to Godderis (2006), people "do" food. In institutional settings, such as prisons, often stripped of basic human rights and dignity, food can acquire yet another dimensions. It can become a means to pass time, regain normalcy, and cope with daily hardships. Despite its multifaceted importance, there is a paucity of research on prisoners' diet, with most being done on the US, UK, and Scandinavian prison systems (Smoyer, 2019; Smoyer & Kjaer Minke, 2015). This article drew from academic and non-academic sources (e.g., government reports, newspaper articles, prison blogs) to provide an overview of the Balkan prison systems through the lens of food. It will present weekly menus from three different countries and discuss alternative ways of accessing food in prisons (i.e., through prison commissary, prison farms, and food packages). It will further demonstrate prisoners' use of food to regain autonomy in the context of multiple deprivations. Lastly, this paper will reflect on the role of food, coffee, and cigarettes in prisoners' socialization, as well as in reiteration of prisoner subculture.
-
10.
Safety Assessment of Immune-Mediated Adverse Reactions to Novel Food Proteins.
Fernandez, A, Mills, ENC, Koning, F, Moreno, FJ
Trends in biotechnology. 2019;(8):796-800
Abstract
Current international guidelines for the risk assessment of biotechnology-derived foods date back to 2003. We present new strategies and directions for assessing immune adverse reactions to novel food proteins. Understanding genetic factors involved in food allergy and the role of the gastrointestinal tract will streamline risk assessment strategies.