#Asthma drug aids simultaneous desensitization to several food allergies, study findsan asthma drug accelerates the process of desensitizing patients with food allergies to several foods at the same time a new study
The findings come on the heels of a recent study by the same team showing that people with multiple food allergies can be desensitized to several foods at once.
The two studies both phase-1 safety trials provide the first scientific evidence that a promising new method for treating people for multiple food allergies works.
Patients who took the asthma drug omalizumab became desensitized to multiple food allergens at a median of 18 weeks;
In oral immunotherapy the desensitization method used in both studies allergic patients build up tolerance to a food by ingesting it in tiny gradually increasing doses under a doctor's supervision in a hospital setting.
and the patient is able to eat the food safely. Several researchers have shown that this therapy works on a single food allergen
but it had not been tested on multiple food allergens. The Stanford team tried the new technique because nearly 4 million Americans are allergic to more than one food.
Parents came up to me and said things like'It's great that you're desensitizing children to their peanut
or milk allergies but my daughter is allergic to wheat cashews eggs and almonds. What can you do about that?'
Patients'options for dealing with food allergies are limited. Physicians advise them to avoid allergy triggers
as long as three years to become desensitized to one food. being desensitized to several foods one at a time could prospectively take decades.
Yet Stanford researchers succeeded in safely desensitizing patients to several food allergens at once and were able to speed up desensitization by supplementing oral immunotherapy with injections of omalizumab (brand name Xolair).
In the earlier study in which patients were given not omalizumab 25 children and adults with multiple allergies ate tiny doses of their allergens--as many as five--as highly purified food powders each day.
The total dose was divided evenly between the allergens so that each subject got the same total quantity of food protein regardless of the number of foods they were being desensitized to.
The researchers monitored the treatment's safety noting some mild allergic reactions such as itching in the mouth
The food dose was increased gradually until subjects could eat 4 grams of each food protein
or up to 20 grams of the allergenic food proteins in total without experiencing a reaction.
This occurred at a median of 85 weeks after food doses began. Adding speedin the second and most recent study 25 children
and adults with multiple food allergies underwent a similar protocol--but with an additional step.
Eight weeks before being introduced to food allergens the patients began receiving injections of omalizumab. This drug reduces activity of the body's Ige molecules the antibodies involved in allergic responses
The patients continued consuming food powders until they could safely eat 4 grams of each food protein.
This occurred at a median of 18 weeks after the food doses began. It's efficient said Philippe BÃ gin MD a visiting scientist at Stanford and the paper's lead author.
Many of the study subjects had more than five food allergies the maximum number treated. However the researchers saw something curious:
#Food production in northeastern U s. may need to change if climate doesif significant climate change occurs in the United states it may be necessary to change where certain foods are produced
in order to meet consumer demand. In a paper published online this week in the journal Renewable Agriculture
and Food Systems researchers at the Friedman School of Nutrition Science and Policy at Tufts University provide an overview of current farmland use and food production in the Northeastern U s. identifying potential
and director of the Agriculture Food and Environment program at the Friedman School the authors evaluated the degree to
which the Northeast can satisfy the food needs of its residents a concept known as regional self-reliance.
Food production in the United states is concentrated in certain areas but it is important to explore the ability of all regions to produce food.
This is certainly the case in the Northeast which has both a high population density and a declining agricultural land base Griffin said.
and North carolina and most of the lettuce is grown in California's Salinas Valley Looking ahead there is the potential for climate change to disrupt food production in those key areas.
Griffin and colleagues noted substantial diversity in the Northeast food system for crops in particular. A different picture emerges
A small proportion of that acreage produces foods that people eat such apples and potatoes although much of it contributes indirectly by supporting livestock production systems.
If we are to change the types of foods grown on farms where would that occur
French is conducting his studies using alternative controls as a part of the U s. Department of agriculture-National Institute of Food
drought tolerance in cowpeascowpeas known as black-eyed peas in the U s. are an important and versatile food legume grown in more than 80 countries.
Under a National Institute for Food and Agriculture grant of $500000 Zhang and other Texas A&m scientists will take advantage of the recently developed DNA sequencing technology to map
and related crops thus supporting the long-term genetic improvement and sustainability of U s. agriculture and food systems she said.
and big box stores farmers markets and natural food and drug stores around the country and found more than 75 percent of the honey being sold has all of the pollen filtered out according to Food safety News
Without them and without the bees they raise many of our food crops would not get pollinated
That in turn will greatly increase the cost of food. The result might be oranges or apples both pollinated by bees costing $5 each
Watery saliva helps stink bugs to digest their food. Sheath saliva surrounds stink bugs'mouthparts
--and making sure that we have sufficient food to feed the ever-growing global population is key to our future food security.
Wheat one of the world's most important crops for human food is milled for use in bread breakfast cereals cakes pizzas confectionery soups and many other foodstuffs.
#Sterile flies save food crops, millions of dollars in eradication effortsirradiated sterile flies dropped over seaports
and agricultural areas to mate with unsuspecting females save food crops and millions of dollars in prevented infestations and the ensuing eradication efforts.
Specifically the incorporation of this oilseed plant into animal food cuts methane emissions by between 6%and 13%and carbon dioxide emissions by between 6. 8%and 13.6%.
In fact this year they will publish another study in the journal'Food Chemistry'in which they will demonstrate that consuming strawberries increases the antioxidant function of blood flow erythrocytes and mononuclear cells.
improve food securitylivestock production is responsible for 12%of human-related greenhouse gas emissions primarily coming from land use change
Such diets are efficient not only from the perspective of greenhouse gas reduction but also from farm profit maximization and food production.
Havlã k says From the livestock sector perspective limiting land use change seems the cheapest option both in terms of the economic cost and in terms of impact on food availability.
while also maintaining food availability. The new study also introduces a new metric for measuring the costs of climate measures for agricultural systems the Total Abatement Calorie Cost (TACC)
but also food insecurity in developing countries because it ignores the social cost of policies that focus just on greenhouse gas abatement..
Bioethanol which is made from the remains of plants after other parts have been used as food or other agricultural products and therefore termed second generation is seen as a strong potential substitute candidate
Corn cubs and sugar canes are in fact plant parts that can also be used directly as food so there is a great public resistance to accept producing this kind of bioethanol.
which cannot be used for food. The goal is to produce bioethanol from cellulose. Cellulose is very difficult to break down
and therefore cannot directly be used as a food source. Cellulose is found everywhere in nature in rich quantities for example in the stems of the corn plant.
and keep the corn cubs for food we have come a long way says Per Morgen professor at the Institute of Physics Chemistry and Pharmacy University of Southern Denmark.
#Family meals do more than put food on the table: Benefits of cooking, eating as a familymake mealtime a family time.
less fried food; and often fewer calories says registered dietitian nutritionist and Academy spokesperson Angela Ginn.
Food is just one important part of mealtime. Your table setting can improve the mealtime mood with very little expense:
and Beyondwhile taste drives most food choices eating nutrient-rich foods that provide the most nutrition per calorie is one of the best ways to Enjoy the Taste of Eating Right according to the Academy of Nutrition and Dietetics.
As part of the 2014 National Nutrition Monthâ theme the Academy encourages everyone to choose the most nutritionally-packed foods you can from each of the five Myplate food groups every day.
Nutrient-rich foods and beverages provide vitamins minerals protein carbohydrates and other essential nutrients that offer health benefits with relatively few calories.
When your daily eating plans include foods like vegetables fruits whole grains lean meats poultry fish eggs fat-free
Beauvais offers practical ways to add nutrient-rich foods and beverages to your daily diet:
You should enjoy the foods you Eat in choosing nutrient-rich foods you'll find they are familiar easy to find
and represent the five Myplate food groups Beauvais says. Achieving balance and building a healthier diet can be simple
Selecting nutrient-rich foods and beverages first is a way to make better choices within your daily eating plan.
You don't have to give up these foods entirely but find ways to enjoy small amounts occasionally Beauvais says Visit the Academy's website to view a library of recipes designed to help you Enjoy the Taste of Eating Right at http://www. eatright. org/Public/list. aspx?
The results support the idea that relying on foods that are seasonally available and far-flung gives a competitive edge to individuals with certain cognitive abilities--such as remembering where the goodies are.
which measured their ability to remember the locations of food treats in mazes and boxes.
In the first experiment the lemurs learned the location of food hidden in one of two arms of A t-shaped maze.
or just remembering the turns they took along the way First the lemurs learned how to find a piece of food hidden in one wing of a symmetrical cross-shaped maze.
Half the boxes were baited with food and half were empty. After the lemur learned which boxes contained food and
which didn't all eight boxes were baited with food and covered with lids to keep it from view.
Ten minutes later when each lemur searched the room again only the ruffed lemurs preferentially searched spots where they found food before.
In their native Madagascar ruffed lemurs'diets can exceed 90%fruit--especially figs. Remembering when and where to find food from one season to the next requires keen spatial skills and good powers of recall.
Fruit is only ripe and ready to eat on a given tree for a limited time
Animals living in captivity don't have to forage for food in the same way they do in the wild so the differences the experiments found are probably innate not learned the researchers said.
because they helped the animals deal with other challenges such as foraging for food. The researchers point out that the most social species in this study--the ring-tailed lemurs--fell in the middle of the pack in terms of spatial memory skills.
and substitute cheaper foods that may not be as healthy and have more calories. These associations are driven by changes in the prices of fresh fruits
from the Early childhood Longitudinal Study-Birth Cohort a nationally representative study of children from infancy to age 5 to local food price data from the Council for Community and Economic Research (C2er) Cost-of-living index.
While in general food prices have trended downward in recent decades particularly the prices of snacks and sugar-sweetened beverages the real prices of restaurant meals
The study did not find strong associations between food prices and food insecurity meaning families forced by a lack of money to skip meals cut portions
or otherwise forgo food at some point. Story Source: The above story is provided based on materials by American University.
The original article was written by Dave Defusco. Note: Materials may be edited for content and length. Journal Reference e
This means that on the scale of food crops adding significant levels of nitrogen to the soil through fertilizer presents a number of problems particularly river and groundwater pollution.
or reduced-price lunches yet less than 10%of those children participate in the Department of agriculture's Summer Food Service program.
This discrepancy places responsibility for food choices during the summer on parents. Previous efforts to improve the healthfulness of foods
and beverages provided by parents have resulted in little to no improvement in the amount of fruits vegetables whole grains and/or water.
To address the issues of food selection and rapid weight gain among children observed in the summertime a group of researchers from the University of South carolina used summer day camps as a unique opportunity to influence food and beverage choices of the children attending.
By implementing the Healthy Lunchbox Challenge (HLC) an innovative theory and incentive-based program at four large-scale community-based summer day camps Michael W. Beets MED MPH Phd and colleagues noted significant increases in the amount
of healthy food brought by children as well as decreases in untargeted foods such as sugar-sweetened beverages and salty snacks.
and other child care settings where there is minimal control over the foods brought on-site. The researchers believe the HLC can be implemented easily in summer day camps
The Department for Environment Food and Rural affairs together with several commercial organisations funded the research as part of a Hort-LINK project (HL01105:
According to our simulations tropical regions like South Asia and Sub-saharan africa are hit particularly hard the very same regions that are home to many of the world's most food insecure populations.
It turns out the animals we keep for food and eggs may be substantially shaping the diversity of these viruses in the wild over time spans of decades.
They're unfit for human food produced by the millions of tons and 20 percent silicon dioxide by weight.
#Making biodiverse agriculture part of a food-secure futureis biodiverse agriculture an anachronism? Or is it a vital part of a food-secure future?
Given the need to feed an estimated 2. 4 billion more people by the year 2050 the drive toward large-scale single-crop farming around the world may seem inexorable.
and medicines as well as wild animal-sourced foods increase the likelihood that subsistence farmers with access to natural ecosystems meet their nutrition and health needs.
This typically results from not eating enough foods rich in essential vitamins and minerals such as animal-source foods fruits vegetables and legumes.
Socially guided food-policy decisions should value the environmental health social and cultural benefits offered by agrobiodiversity Prof.
Brazil's National School Feeding Law and program since 2009 requires that at least 30 percent of food in the program must come from family agriculture.
It also has explicit guidelines for the use of healthy food in school menus including foods that respect the culture and traditions;
and it provides incentives for the purchase of diversified foods preferably from local family agriculture.
Food-policy makers around the world should seek to develop novel compensation mechanisms that reflect the benefits of small-scale biodiverse agriculture Prof.
A Penn State geographer is gathering all the information he can about the agrobiodiversity of these uniquely adapted tubers with an eye toward sustainability of this fourth largest food crop worldwide.
Eating foods that contain Vitamin c may reduce your risk of the most common type of hemorrhagic stroke according to a study released today that will be presented at the American Academy of Neurology's 66th Annual Meeting in Philadelphia April 26 to May 3 2014.
This is the first study showing that grape seed can enhance the potency of one of the major chemotherapy drugs in its action against colon cancer cells says Dr Cheah researcher in the School of Agriculture Food and Wine.
and search for food but the influence of anthropogenic disturbances in driving this behaviour has been unclear.
This could also create new opportunities to access different food sources. Dr Harrison concludes: Ultimately a better understanding of what drives Orangutan terrestriality how this influences their dispersal movement and survival in a human-modified landscapes is important for designing effective management strategies for conservation of this endangered species in Borneo.
The above story is provided based on materials by Institute of Food Technologists (IFT. Note: Materials may be edited for content and length h
#Foods and moods: Considering the future may help people make better food choicesemotional eating is something we're all familiar with.
Maybe you had had a rough week at work and all you want on Friday night is to plop down
Happy or sad up or down there's a plethora of media in the world that tells us our moods often dictate the foods we choose to eat.
and positive moods may actually lead to preferences for different kinds of foods. For example if given the choice between grapes
and in fact thinking about the future may help people make better food choices. We were interested in the'why'said Gardner.
Why when someone is in a bad mood will they choose to eat junk food
and why when someone is in a good mood will they make healthier food choices?
and emotions) and temporal construal (the perspective of time) to explain food choice. They conducted four laboratory experiments to examine
whether people in a positive mood would prefer healthy food to indulgent food for long-term health
and those in a negative mood would prefer indulgent foods to healthy foods for immediate hedonistic mood management benefits.
The findings indicated individuals in a positive mood compared to control group participants in a relatively neutral mood evaluated healthy foods more favorably than indulgent foods.
Testing that question in a second study using 315 undergraduate students recruited from a large Midwestern university the researchers found further support for their hypothesis that individuals in a negative mood liked indulgent foods more than healthy foods.
versus indulgent foods but also affects actual consumption. Using raisins as health food and M&m's as indulgent food Gardner said they altered participants'focus on the present versus the future along with their mood and measured how much of each food they consumed.
To get more insight into the underlying process the fourth study focused specifically on the thoughts related to food choice and differentiated concrete (taste/enjoyment-oriented) versus abstract (nutrition/health-oriented) benefits.
Ultimately the findings of all the studies combined contribute to current research by demonstrating that individuals can select healthy
or indulgent foods depending on their moods an area previously under-represented in past clinical research on the role of healthy foods.
The findings also indicate the integral aspect of the time horizon showing that individuals in positive moods who make healthier food choices are often thinking more about future health benefits than those in negative moods who focus more on the immediate taste and sensory experience.
and her partners found that individuals in negative moods will still make food choices influenced by temporal construal
which supports the idea that trying to focus on something other than the present can reduce the consumption of indulgent foods.
If people in a bad mood typically choose to eat foods that have an immediate indulgent reward it might be more effective to encourage what we call mood repair motivation
and you just might make a better food choice. Story Source: The above story is provided based on materials by University of Delaware.
These include probiotics (the consumption of'beneficial'microorganisms as a food supplement) and prebiotics (the consumption of foods or supplements intended to stimulate the production of healthy bacteria in the gut).
Its been appreciated for a long time that our symbiotic gut bacteria provide us with greatly expanded abilities to digest dietary fiber.
In this study we took an empirical approach to decipher how one model gut bacterium digests one type of fiber that is abundant in the foods we eat.
when making food purchases and the level of importance placed on each value by consumers allow for food producers
The findings for livestock-specific products were consistent with prior research examining consumers'general food values.
Schroeder said as consumers make decisions to purchase food products they might think about taste underlying production practices concerns they have about production safeness freshness quality
values assessed for general food products. Schroeder and his graduate students wanted to see if similar results could be found when consumers considered buying specific livestock products.
The 11 food values they chose to examine included freshness health hormone-free/antibiotic-free animal welfare taste price safety convenience nutrition origin and environmental impact.
These are similar to the general food product study aside from a few modifications that apply to livestock products.
There's more issues with spoilage in some of these livestock products than food in general Lister said.
which was a big jump from the 176 respondents included in the prior general food product survey.
versus the mailed method of the general food products survey said Marcus Brix another K-State graduate student who worked on the study.
Safety was the most important value in the general food products study and it was either first or second most important for milk ground beef beef steak and chicken breast.
what foods to buy while others felt it was less important. Brix said economists often presume that price is the most important factor in choice
Researchers tend to assume food is going to be purchased safe when at a retail outlet. However consumers in general don't necessarily have presumed that trust in food safety.
A majority of consumers still question some things about their food Brix said. If they think that one product is more safe than another at a different price point they are going to be less responsive to the price
Understanding some of these consumer food value preferences helps the food industry know where to focus its marketing
Remarkably they showed that more than 99 per cent of the earliest farmer's cooking pots lacked sea food residues.
The absence of lipid residues of marine foods in hundreds of cooking pots is really significant.
The ability to milk animals was a revolution in food production as for the first time humans did not have to kill animals to obtain food.
and wild boar and ate large quantities of sea food including seals and shellfish. With the introduction of domestic animals some 6000 years ago they quickly gave up wild foods
and fishing was abandoned largely and people adopted a new diet based around dairying. Dr Cramp continued:
Amazingly it was another 4000 years before sea food remains appeared in pots again during the Iron age
#Algae research gives hope for renewable carbon-negative source of food, medicinesthe University of Greenwich has won funding for three pieces of research related to algae.
Algae have huge potential as a next generation renewable resource to manufacture a whole range of essential products including food medicines and fuel.
Algae research gives hope for renewable carbon-negative source of food and medicinesbright pink-orange microalgae found in salt lakes
and coastal waters could become a renewable source of food plastics health products and fuel as a result of new research announced today.
which can be turned into high-value products including food and medicines. If we can make algae biorefineries commercially viable we will have developed a new industry founded on an environmentally-kind raw material
and corn or biodiesel from rapeseed and palm oil are in direct competition with food for arable land and water.
They have an adverse effect on food prices and supply. Saltwater algae are therefore a very attractive proposition as an alternative biofuel if we can overcome the challenges.
Researchers at The Roslin Institute worked on the study with colleagues from the Agri-Food and Biosciences Institute (AFBI) and Queen's university Belfast.
but scientists say using foods-as-medicine in large-scale clinical trials --which demand an intense level of accuracy
Variations in storage seasonal availability absorption--these things can all change disease-fighting substances in fresh produce says Yael Vodovotz Phd a food scientist with The Ohio State university Department of Food Science
and Technology who started her career creating a viable Mars colony food system for NASA.
and Food Innovation Center (FIC) Vodovotz has developed now novel black raspberry-based functional foods that can withstand the rigors of a large-scale cancer prevention trial.
and retained high levels of chemopreventive bioactives said Vodovotz who is also with Ohio State's College of Food Agricultural and Environmental Sciences.
and Vodovotz on the cancer study says that she is amazed that the food scientist team was able to engineer such a potent concoction that patients also seemed to enjoy.
In a study that is looking specifically at these food-based interventions compliance is critical. The black raspberry gummy confections were packed with phytonutrients that the men truly enjoyed.
along with logistics of implementing a food-based product into a trial setting. A description of Vodvotz's work was published recently in the Journal of Agriculture
and Food Chemistrydetailing the production and manufacturing process as well as testing that showed both formulations maintained nearly 75%of key cancer-fighting chemicals for approximately 5 weeks in a controlled temperature setting.
and body fluids--a key measure that that the disease prevention powers of the berry food had made successfully it past the digestive system to reach organs throughout the body.
Vodovotz is currently working with researchers at Ohio State to test the ability of other functional foods including soy-enriched breads
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