which food spoils and may be the source of typical microbes on kitchen surfaces. Previous studies have shown that
#Poultry probiotic cuts its coat to beat bad bacteriaa strain of probiotic bacteria that can fight harmful bacterial infections in poultry has the ability to change its coat according to new findings from the Institute of Food Research.
The probiotic is currently being taken forward through farm-scale trials to evaluate how well it combats Clostridium perfringens--a cause of necrotic enteritis in poultry and the second most common cause of food poisoning in the UKTHE researchers at IFR
As these bacteria have previously been used in the food chain and are considered safe for human consumption this probiotic strain could become new way of controlling C. perfringens.
and help keep our food safe. Story Source: The above story is provided based on materials by Norwich Bioscience Institutes.
#Cancer biologists find DNA-damaging toxins in common plant-based foodsin a laboratory study pairing food chemistry
and cancer biology scientists at the Johns Hopkins Kimmel Cancer Center tested the potentially harmful effect of foods and flavorings on the DNA of cells.
They found that liquid smoke flavoring black and green teas and coffee activated the highest levels of a well-known cancer-linked gene called p53.
The p53 gene becomes activated when DNA is damaged. Its gene product makes repair proteins that mend DNA.
We don't know much about the foods we eat and how they affect cells in our bodies says Scott Kern M d. the Kovler Professor of Oncology and Pathology at the Johns hopkins university School of medicine.
and animals from eating them like cellulose in stems and bitter-tasting tannins in leaves
and beans we use to make teas and coffees and their impact needs to be assessed.
Kern cautioned that his studies do not suggest people should stop using tea coffee or flavorings but do suggest the need for further research.
The Johns Hopkins study began a year ago when graduate student Samuel Gilbert working in Kern's laboratory noted that a test Kern had developed to detect p53 activity had never been used to identify DNA-damaging substances in food.
For the study published online February 8 in Food and Chemical Toxicology Kern and his team sought advice from scientists at the U s. Department of agriculture about food products and flavorings.
To do this study well we had to think like food chemists to extract chemicals from food
and dilute food products to levels that occur in a normal diet he says. Using Kern's test for p53 activity
which makes a fluorescent compound that glows when p53 is activated the scientists mixed dilutions of the food products
and flavorings with human cells and grew them in laboratory dishes for 18 hours. Measuring and comparing p53 activity with baseline levels the scientists found that liquid smoke flavoring black
and green teas and coffee showed up to nearly 30-fold increases in p53 activity which was on par with their tests of p53 activity caused by a chemotherapy drug called etoposide.
Previous studies have shown that liquid smoke flavoring damages DNA in animal models so Kern's team analyzed p53 activity triggered by the chemicals found in liquid smoke.
Postdoctoral fellow Zulfiquer Hossain tracked down the chemicals responsible for the p53 activity. The strongest p53 activity was found in two chemicals:
Pyrogallol commonly found in smoked foods is also found in cigarette smoke hair dye tea coffee bread crust roasted malt
Gallic acid a variant of pyrogallol is found in teas and coffees. Kern says that more studies are needed to examine the type of DNA damage caused by pyrogallol
and gallic acid but there could be ways to remove the two chemicals from foods and flavorings.
We found that Scotch whiskey which has a smoky flavor and could be a substitute for liquid smoke had minimal effect on p53 activity in our tests says Kern.
Liquid smoke produced from the distilled condensation of natural smoke is used often to add smoky flavor to sausages other meats and vegan meat substitutes.
when sausage manufacturers switched from natural casings to smoke-blocking artificial casings. Other flavorings like fish and oyster sauces tabasco
and soy sauces and black bean sauces showed minimal p53 effects in Kern's tests as did soybean paste kim chee wasabi powder hickory smoke powders and smoked paprika.
Funding for the study was provided by the National institutes of health's National Cancer Institute (CA62924) and the Everett and Marjorie Kovler Professorship in Pancreas Cancer Research.
or completely forgot important associations between floral scent and food rewards. In the study published today (27 march 2013) in Nature Communications the University of Dundee's Dr Christopher Connolly
Again the experiments mimicked levels that could be seen in the wild this time by feeding a sugar solution mixed with appropriate levels of pesticides.
and remember floral traits associated with food. Disruption in this important function has profound implications for honeybee colony survival
because bees that cannot learn will not be able to find food. Together the researchers expressed concerns about the use of pesticides that target the same area of the brain of insects and the potential risk of toxicity to non-target insects.
#Better-educated parents feed children fewer fats and less sugarthe level of education of parents has an influence on the frequency with
which their children eat foods linked to obesity. The children of parents with low and medium levels of education eat fewer vegetables and fruit and more processed products and sweet drinks.
An international group of experts from eight European countries have analysed the relation between parents'levels of education and the frequency with
which their children eat food linked to overweight. The Identification and prevention of dietary-and lifestyle-induced health effects in children and infants (IDEFICS) study includes data from 14426 children aged between two and nine from eight European countries:
Italy Estonia Cyprus Belgium Sweden Hungary Germany and Spain. The results published in the journal Public health Nutrition confirm that parents with a lower level of education feed their children food rich in sugars
and fats more often than those parents with a higher level of education who feed their children more products of a higher nutritional quality including vegetables fruit pasta rice and wholemeal bread.
The greatest differences among families with different levels of education are observed in the consumption of fruit vegetables
and sweet drinks explains Juan Miguel Fernã¡ndez Alvira the author of the work and researcher from the University of Zaragoza to SINC.
The programmes for the prevention of childhood obesity through the promotion of healthy eating habits should specifically tackle less advantaged social
Childhood nutritionchildhood from two to fourteen years old is a growth period during which the requirements for energy and nutrients increase.
Nevertheless the World Health Organisation warns of the importance of monitoring the diet of the youngest members of society as almost 40 million children under the age of five suffered from overweight in 2010.
Their diet should include cereals fruit vegetables dairy products lean meats fish poultry eggs and nuts.
Dieticians and nutritionists recommend that parents offer children a wide variety of foods and avoid using food as a method to award
or punish behaviour. Experts believe that this age group can decide how much to eat provided the food is always healthy and nutritious.
Story Source: The above story is provided based on materials by Plataforma SINC. Note: Materials may be edited for content and length.
Ovaries are the female reproductive organs that produce eggs that are fertilized for pregnancy as well as secrete hormones important to bone and cardiovascular health.
and nutrients to enter the capsule but would prevent the patient from rejecting the cells.
#Fruit flies fed organic diets are healthier than flies fed nonorganic diets, study findsa new study looking at the potential health benefits of organic
versus nonorganic food found that fruit flies fed an organic diet recorded better health outcomes than flies fed a nonorganic diet.
The study from the lab of SMU biologist Johannes H. Bauer Southern Methodist University Dallas found that fruit flies raised on diets of organic foods performed better on several tests for general health.
what we now need to determine is why the flies on the organic diets did better especially
since not all the organic diets we tested provided the same positive health outcomes said Bauer principal investigator for the study.
Fruit flies on organic diets showed improvements on the most significant measures of health namely fertility
We don't know why the flies on the organic diet did better. That will require further research.
The research focus of Bauer's fruit fly lab is nutrition and its relationship to longevity health and diabetes.
The findings Organically grown food provides health benefits to Drosophila melanogaster have been published in the open access journal PLOS One.
It remains unclear why organic diets delivered better health the researchers said. The Bauer lab results come at a time
Fruit flies were fed extracts from produce purchased at a grocery storein order to investigate whether organic foods are healthier for consumers the lab utilized one of the most widely used model systems the fruit fly Drosophila melanogaster.
The Bauer lab fruit flies were fed organic and nonorganic produce purchased from a leading national grocery retailer of organic and conventional foods.
The researchers tested the effects of each food type independently and avoided any confounding effects of a mixed diet.
The health tests measured longevity fertility stress and starvation resistance. Findings suggest beneficial health effects dependent on specific foods Some negative
or neutral results were obtained using diets prepared from organic raisins which suggests the beneficial health effects of organic diets are dependent on the specific food item Bauer said.
That might explain some of the inconsistent results in the published studies in the scientific literature he said noting some studies suggest there is a nutritional benefit from organic food
while others suggest there is not. To our surprise in the majority of our tests of flies on organic foods the flies fed organic diets did much better on our health tests than the flies fed conventional food Bauer said.
Longevity and fertility are the two most important aspects of fly life. On both of these tests flies fed organic diets performed much better than flies fed conventional diets.
They lived longer had higher fertility and had a much higher lifetime reproductive output. Factors such as soil condition and latitude where the produce was grown weren't considered mimicking a typical grocery store shopping experience.
Story Source: The above story is provided based on materials by Southern Methodist University. The original article was written by Margaret Allen.
Wheat is a globally important crop due to its enhanced adaptability to a wide range of climates and improved grain quality for the production of baker's flour.
and BGI presents the genome of Bread wheat (T. aestivum AABBDD) the progenitor of the Wheat A genome.
Remarkably a higher number of genes for the cytochrome P450 family were identified in Ae tauschii (485) than sorghum (365) rice (333) Brachypodium (262) and maize (261.
#Research provides clues to alcohol addiction vulnerabilitya Wake Forest Baptist Medical center team studying alcohol addiction has new research that might shed light on why some drinkers are more susceptible to addiction than others.
and focused on how individual animals responded to alcohol. Their findings may lead not only to a better understanding of addiction
Weiner said the study model focused on how individual animals responded to alcohol. Typically when a drug like alcohol is given to a mouse every day the way the animals respond increases--they become more stimulated
and run around more. In high doses alcohol is a depressant but in low doses it can have a mellowing effect that results in greater activity he said.
Those low dose effects tend to increase over time and this increase in activity in response to repeated alcohol exposure is called locomotor sensitization.
Prior studies with other drugs such as cocaine and amphetamine have suggested that animals that show the greatest increases in locomotor sensitization are also the animals most likely to seek out
However the relationship between locomotor sensitization and vulnerability to high levels of alcohol drinking is established not as well Weiner said.
But in this study the researchers focused on individual differences in how each animal responded to the alcohol.
while another was injected with the same amount of alcohol every day for three weeks. Weiner said they used mice bred to be genetically variable like humans to make the research more relevant.
We found large variations in the development of locomotor sensitization to alcohol in these mice with some showing robust sensitization
Surprisingly when all of the alcohol-exposed mice were given an opportunity to voluntarily drink alcohol those that had developed sensitization drank more than those that did not.
In fact the alcohol-treated mice that failed to develop sensitization drank no more alcohol than the saline-treated control group.
We found that this loss of the ability of brain cells to change the way that they communicate with each other only occurred in the animals that showed the behavioral response to alcohol he said.
#Higher soy intake prior to lung cancer diagnosis linked to longer survival in womensummary of a study being published online March 25 2013 in the Journal of Clinical Oncology reports that Chinese women who consumed more soy before being diagnosed with lung cancer
lived longer compared with those who consumed less soy. New results from a large observational follow-up study conducted in Shanghai China indicate that women with lung cancer who consumed more soy food prior to their cancer diagnosis lived longer than those who consumed less soy.
The study published March 25 in the Journal of Clinical Oncology provides the first scientific evidence that soy intake has a favorable effect on lung cancer survival.
To our knowledge this is the first study to suggest an association between high soy consumption before a lung cancer diagnosis
and better overall survival said lead study author Gong Yang MD MPH a research associate professor at Vanderbilt University Medical center.
Soy contains isoflavones estrogen-like substances that are known also to affect molecular pathways involved in tumor development and growth.
A recent study by the same research team showed that high intake of soy food was associated with a 40 percent decrease in lung cancer risk.
This new study assessed the impact of soy intake on lung cancer survival among participants of the Shanghai Women's Health Study which tracked cancer incidence in 74941 Shanghai women.
Information on usual dietary intake of soy food (soy milk tofu fresh and dry soybeans soy sprouts and other soy products) was collected in-person at study enrollment
Soy food and isoflavone content of various food products was calculated based on the Chinese Food Composition tables.
During the course of the study 444 women were diagnosed with lung cancer. The median time between the first dietary assessment and cancer diagnosis was 5 8 years.
In this analysis patients were divided into three groups according to soy food intake prior to lung cancer diagnosis. The highest and lowest intake levels were equivalent to approximately 4 oz or more and 2 oz or less tofu
per day respectively. Patients with the highest soy food intake had markedly better overall survival compared with those with the lowest intake 60 percent of patients in the highest intake group and 50 percent in the lowest intake group were alive
at twelve months after diagnosis. The risk of death decreased with increasing soy intake until the intake reached a level equivalent to about 4 oz of tofu per day.
Researchers found no additional survival benefit from consuming higher amounts of soy. Similar trends were observed
when dietary isoflavone intake was evaluated. The findings may not necessarily apply beyond this study's population which has a very low prevalence of cigarette smoking a known risk factor for the development of lung cancer
In addition the overall soy food intake is higher in Chinese women than in Western women.
But given the increasing popularity of soy food in the U s . and elsewhere and a sizable number of women who don't smoke the results of this study could have said wider relevance Yang.
whether consumption of soy food after diagnosis of lung cancer affects survival particularly among patients with early-stage disease who may benefit most from a nutritional intervention.
Acid rain during the 20th century caused widespread depletion of available soil calcium an essential plant nutrient throughout much of the industrialized world.
These indicine cattle which often have a characteristic hump at the back of the neck spread into Africa
and began supplying beef to the rest of the country. Since then the fortunes of the Longhorns have waxed
That's when Americans began developing their taste for fatty beef so then the other cattle became valuable in that respect as well.
and grass-fed beef which is seen as healthier by many consumers. And their genes may prove valuable to ranchers who can use the increasingly sophisticated genetic information to selectively breed the Longhorns'toughness into other breeds of cattle.
But Boal said part of that equation is a landscape where the chickens have a lot of habitat.
or other human activity the chickens just won't said use Boal. Because we've pieced up the habitat so much
because they need to move around to look for more food but there's no place to look
#Elevated carbon dioxide in atmosphere trims wheat, sorghum moisture needsplenty has been written about concerns over elevated levels of carbon dioxide in Earth's atmosphere
and sorghum and allowing more efficient use of water said K-State agronomy professor Mary Beth Kirkham.
The research showed that sorghum and winter wheat used water more efficiently as a result of the increased levels of carbon dioxide in the atmosphere Kirkham said.
and her students collected to calculate how much the water use efficiency of sorghum has increased since 1958
Due to the increased carbon dioxide concentration in the atmosphere it now takes 55 milliliters (ml) less water to produce a gram of sorghum grain than it did in 1958 she said.
but spread over the large acreage of sorghum grown in Kansas the more efficient use of water now compared to 1958 should have a large impact.
Comparing with chicken and zebra finch researchers found the transposable element composition of falcons was most similar to that of zebra finch.
Large segmental duplications in falcons are less frequent than that in chicken and zebra finch and comprise less than 1%of both falcon genomes.
They also found that a gene expansion in the olfactory receptor Î-c clade in chicken
& Food security demonstrates that as their crops on higher ground fail due to unreliable rainfall people in countries like Uganda are increasingly relocating to wetland areas.
While the environmental significance of wetland loss is important so are National Food security targets and the Millennium Development Goal of halving the number of people who suffer from hunger by 2015.
The survey revealed that more than 80%of people in these areas use wetland resources including collecting water catching fish hunting bush meat (Sitatunga a type of antelope
in order to be able to buy food. Over half admitted to growing crops in the nutrient rich soil wetlands with its ready water supply.
The families who were most likely to use the wetlands in this way were the ones who had the least access to other sources of food.
The locals blame their bad harvests on global warming and as global weather systems change this can only get worse.
Dr Nelson Turyahabwe explained Food insecurity is a real problem across the world. In Uganda the families most at risk tended to have younger
It was possible that the fly's larvae eating away inside the crabapples as they grew toward adulthood belonged to a relatively harmless species that had expanded simply its traditional diet.
The Feder team is continuing to refine the genetic assays to develop a portable test that would be valuable in apple-growing regions as well as ports of entry where fruit infested by nonlocal insect species can be detected rapidly to prevent the spread of the insect.
N availability corn stover accumulation and unfavorable weather. Given that weather cannot be controlled and the optimum N fertilizer rate can be determined only after crop harvest managing corn stover has the greatest potential for reducing the CCYP said Gentry.
The same research team is collaborating on a follow-up study investigating the effect of stover removal and tillage on the CCYP.
Story Source: The above story is provided based on materials by University of Illinois College of Agricultural Consumer and Environmental sciences.
and their use implies diverting food products to the energy market. The possibility of creating energy from hydrocarbons extracted from organisms like marine phytoplankton the so-called third-generation biodiesel has several advantages.
Finally marine algae are not a priori sources of food for human consumption which avoids the ethical problem of monoculture to provide fuel rather than food.
This study was led by scientists from the Universitat Autonoma de Barcelona's Institute of Environmental science and Technology (ICTA) and involved researchers from the Department of Marine and Oceanographic Biology of the Institute of Marine Sciences of the CSIC from the UAB spin-off Inã dit Innovaciã SL in the UAB Research
Rising minimum temperatures may be the best way to predict how climate change will affect an ecosystem said Robert Warren assistant professor of biology at SUNY Buffalo State.
So it's possible that the displacement of A. picea may affect the spread of seeds produced by early spring ephemerals said Warren. By comparing data collected in 1974 to current data Warren
The absence of A. picea may affect the spread of seeds produced by early-flowering woodland plants.
The above story is provided based on materials by SUNY Buffalo State. Note: Materials may be edited for content and length.
The report defines a substance use disorder as dependence on or abuse of alcohol or illicit drugs.
NSDUH is the primary source of statistical information on the use of illegal drugs alcohol and tobacco by the civilian noninstitutionalized population of the United states aged 12 years or older.
Aluminum toxicity comes close to rivaling drought as a food security threat in critical tropical food-producing regions.
We found three functional copies that were said identical senior author Leon Kochian director of the U s. Department of agriculture--Agriculture Research Service Plant Soil and Nutrition Laboratory at Cornell.
The research came out of a long collaboration on aluminum tolerance with Embrapa Maize and Sorghum in Brazil
and followed simple plant-based recipes decreased their total food spending purchased healthier food items
and improved their food security. The study published in the March issue of the Journal of Hunger
and Environmental Nutrition is believed to be the first to show a decrease in food insecurity--or a lack of access to nutritional foods for at least some days or meals for members of a household--as the result of an intervention.
The study is based on Flynn's research of a plant-based diet she developed that emphasizes cooking with olive oil
I the food bank about designing a study using food pantry items for the recipes says Flynn.
She points out that meat poultry and seafood are the most expensive items in a food budget especially the recommended lower-fat versions.
Typical households of lower socioeconomic status spend grocery money first on these items allocating far less to vegetables and fruits.
However by changing the focus to the elimination of foods not needed to improve health--such as meat snacks desserts
and carbonated beverages--a healthy diet can be quite economical Flynn says. A total of 83 clients were recruited from emergency food pantries
and low-income housing sites for the 34 week study. Sixty-three completed the diet protocol and the six-month follow-up requirement.
As part of the study participants attended six weeks of cooking classes where instructors prepared quick and easy plant-based recipes that incorporated ingredients like olive oil whole grain pasta
brown rice and fruits and vegetables. The participants were followed then for six months after the cooking program ended.
Participants were required not to assist in the preparation but staff discussed the benefits of some of these ingredients
and encouraged participants to look for these items in their own food pantry. However no additional nutrition or food information was provided.
All cooking class participants were provided with a bag of groceries that contained most of the ingredients to make three of the provided recipes for their family members during the six weeks of the cooking classes.
Grocery receipts were collected throughout the study and researchers observed significant decreases in purchases of meat carbonated beverages desserts and snacks even though staff never instructed participants not to purchase these items.
At the same time there was an increase in the total number of different vegetables and fruits consumed per month.
Not only did study participants cut their food spending by more than half saving nearly $40 per week we also found that the reliance on a food pantry decreased as well from 68 percent at the start of the study to 54 percent demonstrating a clear decline in food insecurity Flynn says.
Following a plant-based diet also yielded some unexpected health benefits Flynn adds. Approximately half of all participants lost weight which was not a study objective
Our results also suggest that including a few plant-based meals per week is an attainable goal that will not only improve their health
and diet but also lower their food costs Flynn says Flynn is also an associate professor of medicine at The Warren Alpert Medical school of Brown University.
Overtext Web Module V3.0 Alpha
Copyright Semantic-Knowledge, 1994-2011