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1.
Characterization of the Pharmacokinetics of Samidorphan in Healthy Volunteers: Absolute Bioavailability and the Effect of Food and Age.
Kumar, V, Lu, H, Hard, M, von Moltke, L
Drugs in R&D. 2019;(3):277-287
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Abstract
BACKGROUND AND OBJECTIVES Samidorphan (SAM) is a novel μ-opioid receptor antagonist. We report clinical pharmacokinetic (PK) properties of SAM following different routes of administration, and the effects of food and age on the PK of SAM following oral administration in healthy volunteers. METHODS An open-label, fixed-sequence study (study 1, N = 10) examined the PK parameters following intravenous, sublingual, and oral exposure to SAM to determine absolute bioavailability. A double-blind, placebo-controlled study (study 2, N = 45) compared the PK in participants aged 18-40 years (cohort 1, n = 30) and ≥ 65 years (cohort 2, n = 15) who received a single oral dose of SAM 10 mg under fed (cohort 1 only) or fasted conditions. RESULTS In study 1, intravenous SAM had a plasma clearance of 33.7 L/h, volume of distribution of 341 L, and elimination half-life of 7-8 h. SAM was well-absorbed following sublingual or oral administration and reached peak concentrations (Cmax) within 2 h, with absolute bioavailability of 71% (sublingual) and 69% (oral). In study 2, concentration-time profiles were similar under fed and fasted conditions (cohort 1) and for young and elderly participants from both cohorts; 90% confidence intervals for the geometric least squares mean ratios for Cmax and area under the concentration-time curve from time zero extrapolated to infinity indicated equivalence. CONCLUSIONS SAM has high bioavailability that is comparable following sublingual and oral administration and is not subject to extensive first-pass metabolism. The PK of orally administered SAM are not affected by food or age.
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Increasing awareness of food-choking and nutrition in children through education of caregivers: the CHOP community intervention trial study protocol.
Lorenzoni, G, Azzolina, D, Baldas, S, Messi, G, Lanera, C, French, MA, Da Dalt, L, Gregori, D
BMC public health. 2019;(1):1156
Abstract
BACKGROUND Choking is one of the leading causes of death among unintentional injuries in young children. Food choking represents a considerable public health burden, which might be reduced through increased effective preventative education programs. We present a protocol for a community intervention trial termed CHOP (CHOking Prevention project) that aimed to teach Italian families how to prevent food choking injuries and increase knowledge relating to nutrition. METHODS Italian educational facilities were enrolled. Stratified randomization blocked by geographical area was performed. Each stratum was randomized to one of three different intervention strategies or to a control group. Educational intervention was delivered in the schools by experts and certified trainers as per the following three intervention strategies: directly to families (Strategy A); to teaching staff only, who subsequently delivered the same educational intervention to families (Strategy B); to health service staff only, who then delivered the educational intervention to teaching staff, who subsequently delivered the intervention to families (Strategy C). Participants completed a questionnaire about their knowledge on the topics presented during the educational interventions (pre-, post-, and follow-up of intervention). Information from the questionnaires was synthetized into 6 indicators in order to measure how effective each intervention strategy was. DISCUSSION The issue of food choking injuries in children is relevant to public health. The protocol we present provides an opportunity to progress towards overcoming such challenges through a working model that can be implemented also in other countries. TRIAL REGISTRATION ClinicalTrials.gov NCT03218618. The study was registered on 14 July 2017.
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Hyper-Palatable Foods: Development of a Quantitative Definition and Application to the US Food System Database.
Fazzino, TL, Rohde, K, Sullivan, DK
Obesity (Silver Spring, Md.). 2019;(11):1761-1768
Abstract
OBJECTIVE Extensive research has focused on hyper-palatable foods (HPF); however, HPF are defined using descriptive terms (e.g., fast foods, sweets), which are not standardized and lack specificity. The study purpose was to develop a quantitative definition of HPF and apply the definition to the Food and Nutrient Database for Dietary Studies (FNDDS) to determine HPF prevalence in the US food system. METHODS A numeric definition of HPF was developed by extracting common HPF descriptive definitions from the literature and using nutrition software to quantify ingredients of fat, simple sugars, carbohydrates, and sodium. The definition was applied to the FNDDS. RESULTS HPF from the literature aligned with three clusters: (1) fat and sodium (> 25% kcal from fat, ≥ 0.30% sodium by weight), (2) fat and simple sugars (> 20% kcal from fat, > 20% kcal from sugar), and (3) carbohydrates and sodium (> 40% kcal from carbohydrates, ≥ 0.20% sodium by weight). In the FNDDS, 62% (4,795/7,757) of foods met HPF criteria. The HPF criteria identified a variety of foods, including some labeled reduced or low fat and vegetables cooked in creams, sauces, or fats. CONCLUSIONS A data-derived HPF definition revealed that a substantial percentage of foods in the US food system may be hyper-palatable, including foods not previously conceptualized as hyper-palatable.
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Fried food linked to increased risk of death among older US women.
Kmietowicz, Z
BMJ (Clinical research ed.). 2019;:l362
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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.
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Changes in Food Cravings and Eating Behavior after a Dietary Carbohydrate Restriction Intervention Trial.
Anguah, KO, Syed-Abdul, MM, Hu, Q, Jacome-Sosa, M, Heimowitz, C, Cox, V, Parks, EJ
Nutrients. 2019;(1)
Abstract
Compared to low-fat diets, low-carbohydrate (CHO) diets cause weight loss (WL) over a faster time frame; however, it is unknown how changes in food cravings and eating behavior contribute to this more rapid WL in the early phases of dieting. We hypothesized that reductions in food cravings and improved eating behaviors would be evident even after a relatively short (4-week) duration of CHO-restriction, and that these changes would be associated with WL. Adult participants (n = 19, 53% males, mean ± SD: BMI = 34.1 ± 0.8 kg/m2; age 40.6 ± 1.9 years) consumed a CHO-restricted diet (14% CHO, 58% fat, 28% protein) for 4 weeks. Before and after the intervention, specific and total cravings were measured with the Food Craving Inventory (FCI) and eating behaviors assessed with the Three-Factor Eating questionnaire. Food cravings were significantly reduced at week 4, while women had significantly greater reductions in sweet cravings than men. Dietary restraint was significantly increased by 102%, while disinhibiton and hunger scores were reduced (17% and 22%, respectively, p < 0.05). Changes in cravings were unrelated to changes in body weight except for the change in high-fat cravings where those who lost the most weight experienced the least reductions in fat cravings (r = -0.458, p = 0.049). Changes in dietary restraint were inversely related to several FCI subscales. A short-term, low-CHO diet was effective in reducing food cravings. These data suggest that in subjects that have successfully lost weight on a low-CHO diet, those who craved high-fat foods at the onset were able to satisfy their cravings-potentially due to the high-fat nature of this restricted diet.
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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.
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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
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9.
[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.
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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.