An Analysis of Variation of Insecticide Residues in Landlocked Atlantic Salmon (Salmo salar)

1970 ◽  
Vol 27 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Richard B. Anderson ◽  
Owen C. Fenderson
Keyword(s):  
Sampling Methods ◽  
Fat Content ◽  
High Fat ◽  
Low Fat ◽  
Insecticide Residues ◽  
Insecticide Content ◽  
Good Body Condition ◽  
Spawning Run ◽  
Analysis Of Variation ◽  
Selection Of

High variation in yearly samples of insecticide residues found in landlocked salmon from Sebago Lake, Maine, has necessitated an evaluation of sampling methods and an investigation of causes of variation. A sample of 59 male salmon, composed of ages III+, IV+, and V+, and representing fish in poor and good body condition was collected from a spawning run in the fall of 1967 and analyzed for DDT, DDD, DDE, dieldrin, and fat content. Levels of insecticide residues were found to be highly dependent on age and fat content. DDD and DDE increased with age and fat content, and dieldrin increased with fat content. Age and fat content were interdependent in their effects on DDT levels. DDT was significantly higher in high-fat than in low-fat fish at ages III+ and IV+ but not at age V+, showing a decrease with age among fish with high fat content and remaining constant with age among fish with low fat content. It is recommended that completely random selection of fish for insecticide analyses be abandoned in favor of stratification by sex, age, and fatness. Some of the possible causes of variation in insecticide content of salmon are discussed.

Experimental obesity and osteoarthritis

1960 ◽  
Vol 198 (4) ◽  
pp. 765-770 ◽  
Author(s):  
Leon Sokoloff ◽  
Olaf Mickelsen ◽  
Emanuel Silverstein ◽  
George E. Jay ◽  
Richard S. Yamamoto
Keyword(s):  
Weight Gain ◽  
Dietary Restriction ◽  
High Fat Diet ◽  
Deleterious Effect ◽  
Degenerative Joint Disease ◽  
Fat Content ◽  
Joint Disease ◽  
High Fat ◽  
Low Fat ◽  
Hybrid Mice

Experimental obesity was produced in DBA/2JN, STR/N and C57L/HeN mice as well as in Osborne-Mendel rats by several dietary regimens. One of these, containing 60% vegetable fat, increased the amount of degenerative joint disease in the rats and in two strains of mice. No increase of osteoarthritis occurred as a result of a 37.4% fat content in the diet, or from obesity produced by Ingle's diet, which has a relatively low-fat content. The mechanism by which the high-fat diet increased the joint disease is unknown, because neither obesity nor a high-fat diet alone had a deleterious effect on the articulations of the mice. Obese hybrid mice derived from a spontaneously obese and arthritis-prone strain (STR/1N) were resistant to articular degeneration. Dietary restriction of weight gain in the STR/1N mice failed to decrease the osteoarthritis in them.

scholarly journals Effects of Dietary Protein and Fat Content on Intrahepatocellular and Intramyocellular Lipids during a 6-Day Hypercaloric, High Sucrose Diet: A Randomized Controlled Trial in Normal Weight Healthy Subjects

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 209 ◽  
Author(s):  
Anna Surowska ◽  
Prasanthi Jegatheesan ◽  
Vanessa Campos ◽  
Anne-Sophie Marques ◽  
Léonie Egli ◽  
...  
Keyword(s):  
Healthy Subjects ◽  
Fat Content ◽  
High Protein ◽  
Resonance Spectroscopy ◽  
High Fat ◽  
Low Fat ◽  
Low Protein ◽  
Sucrose Diet ◽  
High Sucrose Diet ◽  
High Sucrose

Sucrose overfeeding increases intrahepatocellular (IHCL) and intramyocellular (IMCL) lipid concentrations in healthy subjects. We hypothesized that these effects would be modulated by diet protein/fat content. Twelve healthy men and women were studied on two occasions in a randomized, cross-over trial. On each occasion, they received a 3-day 12% protein weight maintenance diet (WM) followed by a 6-day hypercaloric high sucrose diet (150% energy requirements). On one occasion the hypercaloric diet contained 5% protein and 25% fat (low protein-high fat, LP-HF), on the other occasion it contained 20% protein and 10% fat (high protein-low fat, HP-LF). IHCL and IMCL concentrations (magnetic resonance spectroscopy) and energy expenditure (indirect calorimetry) were measured after WM, and again after HP-LF/LP-HF. IHCL increased from 25.0 ± 3.6 after WM to 147.1 ± 26.9 mmol/kg wet weight (ww) after LP-HF and from 30.3 ± 7.7 to 57.8 ± 14.8 after HP-LF (two-way ANOVA with interaction: p < 0.001 overfeeding x protein/fat content). IMCL increased from 7.1 ± 0.6 to 8.8 ± 0.7 mmol/kg ww after LP-HF and from 6.2 ± 0.6 to 6.9 ± 0.6 after HP-LF, (p < 0.002). These results indicate that liver and muscle fat deposition is enhanced when sucrose overfeeding is associated with a low protein, high fat diet compared to a high protein, low fat diet.

Survival of Salmonella enterica Serotype Tennessee during Simulated Gastric Passage Is Improved by Low Water Activity and High Fat Content

2013 ◽  
Vol 76 (2) ◽  
pp. 333-337 ◽  
Author(s):  
BRYAN AVILES ◽  
COURTNEY KLOTZ ◽  
TWYLA SMITH ◽  
ROBERT WILLIAMS ◽  
MONICA PONDER
Keyword(s):  
Water Activity ◽  
Salmonella Enterica ◽  
Peanut Butter ◽  
Gastric Fluid ◽  
Fat Content ◽  
Simulated Gastric Fluid ◽  
Food Matrix ◽  
High Fat ◽  
Low Fat ◽  
Infectious Dose

The low water activity (aw 0.3) of peanut butter prohibits the growth of Salmonella in a product; however, illnesses are reported from peanut butter contaminated with very small doses, suggesting the food matrix itself influences the infectious dose of Salmonella, potentially by improving Salmonella's survival in the gastrointestinal tract. The purpose of our study was to quantify the survival of a peanut butter outbreak–associated strain of Salmonella enterica serotype Tennessee when inoculated into peanut butters with different fat contents and aw (high fat, high aw; high fat, low aw; low fat, high aw; low fat, low aw) and then challenged with a simulated gastrointestinal system. Exposures to increased fat content and decreased aw both were associated with a protective effect on the survival of Salmonella Tennessee in the simulated gastric fluid compared with control cells. After a simulated intestinal phase, the populations of Salmonella Tennessee in the control and low-fat formulations were not significantly different; however, a 2-log CFU/g increase occurred in high-fat formulations. This study demonstrates that cross-protection from low-aw stress and the presence of high fat results in improved survival in the low pH of the stomach. The potential for interaction of food matrix and stress adaptations could influence the virulence of Salmonella and should be considered for risk analysis.

scholarly journals Liking and Acceptability of Whole Grains Increases with a 6-Week Exposure but Preferences for Foods Varying in Taste and Fat Content Are Not Altered: A Randomized Controlled Trial

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Angela De Leon ◽  
Dustin J Burnett ◽  
Bret M Rust ◽  
Shanon L Casperson ◽  
William F Horn ◽  
...  
Keyword(s):  
Controlled Trial ◽  
Health Benefits ◽  
Sweet Taste ◽  
Fat Content ◽  
Whole Grains ◽  
Mere Exposure ◽  
Dietary Guidelines ◽  
High Fat ◽  
Low Fat ◽  
Grain Products

ABSTRACT Background Since 2005, the Dietary Guidelines for Americans have recommended consuming at least half of total grains as whole grains (WGs) for optimal health benefits; however, consumption of WGs falls far short of recommended amounts. Objective This study aimed to evaluate the effect of mere exposure to WGs on liking, acceptability, and consumption of WG foods and to determine if exposure to WG would influence liking and wanting for other foods varying in fat content and sweet taste. Methods Healthy, self-identified low WG consumers (n = 45) were randomly assigned to either a 6-wk WG intervention or a refined grain (RG) control condition during which they received a weekly market basket of grain products to incorporate into daily meals and snacks. Consumption of grain products was measured by weekly logs and weigh-backs. A sensory evaluation protocol was conducted at baseline and week 6 to evaluate changes in perception of grain products. Computer tasks designed to measure liking and wanting for other foods varying in high/low-fat content and sweet/savory taste were also completed at baseline and week 6. Results Participants in the WG group significantly increased WG consumption. Exposure to WG products resulted in improved ratings of liking, flavor, texture, and willingness to include WG in the regular diet. No significant changes in liking or wanting for foods representing high-fat sweet (HFSW), low-fat sweet (LFSW), high-fat savory (HFSA), or low-fat savory (LFSA) categories were found in the WG group. In contrast, exposure to RG foods resulted in an increased explicit wanting for HFSW and LFSW and a decreased wanting for HFSA foods. Conclusions Mere exposure to WG foods represents a feasible and easily applied behavioral strategy for increasing consumption of WGs. Encouraging consumers to focus on enjoyment of the taste may be more effective than emphasizing the health benefits of WG consumption. This trial was registered at clinicaltrials.gov as NCT01403857.

scholarly journals Standardization of Gujarati sweets recipes and assessment of their nutritive values

2020 ◽  
Vol 15 (2) ◽  
pp. 309-313
Author(s):  
Gita Rathod ◽  
Nilambri R. Dave
Keyword(s):  
Fat Content ◽  
Modern Technology ◽  
High Fat ◽  
Low Fat ◽  
Cereal Products ◽  
Nutrient Contents ◽  
Food Pattern ◽  
Nutritive Values ◽  
Ancient Times ◽  
Raw Foods

In ancient times man was consuming row foods. With the search of fire he started cooking foods. As the time passed with the evolution of modern technology various kinds of processed foods are now available. In general, Gujarati food pattern is almost a balanced food. Presently, nutritive values of foods are generally derived from food tables, which are based on raw foods. It has been established that there is a definite loss of nutritive values especially vitamins and minerals due to cooking procedures. This study contained of a survey work of various food preparations daily consumed by various families residing in Saurashtra. This will highlight the food pattern of this region. A standard recipe was derived for all food preparations of people of Saurashtra region based on the results of the survey, which then was prepared in laboratory and analysed for different nutrient contents. Recipes which were commonly included in Gujrati sweets. It can be revealed from Table 1 that, Shira contains good amount of moisture compare to other cereal products of sweets. Protein was found to be considerably high in Gol papdi compare to Laddu because in Gol papdi Jaggery was used and in Laddu there was used a powder sugar. Fat content of Laddu and Gol papdi is very much high and contains low fat. Carbohydrates content of comparatively high because there is low fat content. Because of the high fat content of Laddu and Gol papdi these products were found to be high in energy level compare to other products. Carotene level was also found high in Laddu and comparative to Gol papdi and Shira because there was use of both (oil and Ghee) in Laddu and Gol papdi because there was use of Jaggery and was lowest in Semolina Shira because semolina contents low Iron compare to wheat. Ash was found to be highest in Gol papdi and lowest in Semolina Shira.

scholarly journals Effect of milk fat content on absorption of calcium carbonate and calcium phosphate mixture in Sprague Dawley rats

Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 623-627
Author(s):  
Hardoko ◽  
Jasmine V. ◽  
Eveline ◽  
Y. Halim ◽  
L. Antono
Keyword(s):  
Calcium Carbonate ◽  
Calcium Phosphate ◽  
Milk Fat ◽  
Calcium Absorption ◽  
Fat Content ◽  
Sprague Dawley ◽  
High Fat ◽  
Low Fat ◽  
Sprague Dawley Rats ◽  
Absorption Level

Calcium absorption of standard milk is influenced by types of fat, other than types of calcium salts, vitamin D, PTH hormone, etc. However, calcium absorption on different fat content, particularly on milk, has not been reported. The purpose of this study was to determine the effect of the fat content of milk on the absorption of calcium carbonate and calcium phosphate mixture in rats. Experiments were conducted using 24 male Sprague Dawley rats fed with low-fat milk (0.5% fat), high-fat milk (26% fat), standard milk (8% fat) and without milk for three weeks. Amount of feed consumed, feces and urine samples were collected to determine the amount of absorbed calcium for five days in the third week. Calcium content in the samples was analyzed using AAS (Atomic Absorption Spectrophotometry). The results showed that there were no difference in calcium carbonate and calcium phosphate absorption among rats fed with low-fat milk, high-fat milk and standard milk. The calcium absorption level from milk reached an average of around 98.67±0.22%. The absorption level of calcium carbonate and calcium phosphate mixture from milk was higher than control rats that were not fed with any milk. Fat content in milk did not affect the absorption of calcium carbonate and calcium phosphate mixture, but the milk consumption could increase the calcium absorption, compared to control.

scholarly journals Dietary fat and corticosterone levels are contributing factors to meal anticipation

2016 ◽  
Vol 310 (8) ◽  
pp. R711-R723 ◽  
Author(s):  
Sara Namvar ◽  
Amy Gyte ◽  
Mark Denn ◽  
Brendan Leighton ◽  
Hugh D. Piggins
Keyword(s):  
Dietary Fat ◽  
High Fat Diet ◽  
Fat Content ◽  
High Fat ◽  
Contributing Factors ◽  
Low Fat ◽  
Restricted Access ◽  
Fos Expression ◽  
Fat Feeding

Daily restricted access to food leads to the development of food anticipatory activity and metabolism, which depends upon an as yet unidentified food-entrainable oscillator(s). A premeal anticipatory peak in circulating hormones, including corticosterone is also elicited by daily restricted feeding. High-fat feeding is associated with elevated levels of corticosterone with disrupted circadian rhythms and a failure to develop robust meal anticipation. It is not clear whether the disrupted corticosterone rhythm, resulting from high-fat feeding contributes to attenuated meal anticipation in high-fat fed rats. Our aim was to better characterize meal anticipation in rats fed a low- or high-fat diet, and to better understand the role of corticosterone in this process. To this end, we utilized behavioral observations, hypothalamic c-Fos expression, and indirect calorimetry to assess meal entrainment. We also used the glucocorticoid receptor antagonist, RU486, to dissect out the role of corticosterone in meal anticipation in rats given daily access to a meal with different fat content. Restricted access to a low-fat diet led to robust meal anticipation, as well as entrainment of hypothalamic c-Fos expression, metabolism, and circulating corticosterone. These measures were significantly attenuated in response to a high-fat diet, and animals on this diet exhibited a postanticipatory rise in corticosterone. Interestingly, antagonism of glucocorticoid activity using RU486 attenuated meal anticipation in low-fat fed rats, but promoted meal anticipation in high-fat-fed rats. These findings suggest an important role for corticosterone in the regulation of meal anticipation in a manner dependent upon dietary fat content.

scholarly journals Fat label compared with fat content: gastrointestinal symptoms and brain activity in functional dyspepsia patients and healthy controls

2018 ◽  
Vol 108 (1) ◽  
pp. 127-135 ◽  
Author(s):  
In-Seon Lee ◽  
Stephanie Kullmann ◽  
Klaus Scheffler ◽  
Hubert Preissl ◽  
Paul Enck
Keyword(s):  
Functional Dyspepsia ◽  
Brain Activity ◽  
Fat Content ◽  
Food Craving ◽  
Healthy Controls ◽  
High Fat ◽  
Low Fat ◽  
Brain Functions ◽  
Dyspeptic Symptoms ◽  
Before And After

ABSTRACT Background High-fat meals are associated with dyspeptic symptoms in functional dyspepsia (FD) patients. It is still unclear how fat is processed, or how FD symptoms and neuronal activities are modulated by psychological factors. Objective We investigated brain activity by functional magnetic resonance imaging (fMRI) after the ingestion of high- and low-fat foods with correct/incorrect fat information. Design We compared 12 FD patients and 14 healthy controls (HCs). We recorded resting-state fMRI on four different days before and after ingestion of four yogurts (200 mL, 10% or 0.1% fat, “low fat” or “high fat” label). Results FD patients showed more pronounced dyspeptic symptoms than did HCs, and symptoms were relieved less after consuming high fat–labeled yogurt than low fat–labeled yogurt, irrespective of the actual fat content. This is indicative of either a placebo effect of low-fat information or a nocebo effect of high-fat information on symptom expression. FD patients showed greater activity than did HCs in occipital areas before and after ingestion regardless of fat content and label, as well as greater activity in the middle frontal gyrus before ingestion. In addition, functional connectivity (FC) from the insula to the occipital cortex (I-O) increased after high fat ingestion and decreased after low fat ingestion in FD patients. FC from the insula to the precuneus (I-P) was higher in FD patients than in HCs after ingestion of low fat–labeled yogurt. In FD patients, I-O FC negatively correlated with nausea and I-P FC with FD symptom intensity, food craving, and depression. Conclusions Our results endorse the importance of psychological perception of food on the incidence of dyspeptic symptoms and on the altered brain activities. These findings show the importance of cognitive components in perceptions of fat, food craving, depression, and brain functions in pathophysiologic mechanisms of FD. This trial was registered at clinicaltrials.gov as NCT02618070.

The composition and digestibility, when fed to pigs, of three grades of meat meal of widely differing fat content

1937 ◽  
Vol 27 (3) ◽  
pp. 465-473 ◽  
Author(s):  
H. E. Woodman ◽  
R. E. Evans
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Fish Meal ◽  
Fat Content ◽  
Main Constituent ◽  
High Fat ◽  
Low Fat ◽  
Large White ◽  
Meat Meal ◽  
Very High

The composition, both organic and inorganic, and the digestibility of three grades of meat meal of widely differing fat content have been investigated. Large White hogs were used in the digestion trials.The methods of manufacture of the meat meals have been described. They contained, on the basis of dry matter, 18·8, 11·1 and 3·2 per cent of fat respectively.All three grades had a very high digestibility. The digestion coefficient of the main constituent, namely, the crude protein, ranged from 87·9 per cent in grade C (low fat) to 93·9 per cent in grade B (medium fat), these values comparing satisfactorily with the corresponding value for white fish meal, namely, 90·2 per cent.The pigs digested the fat of the meat meals very efficiently. The fat of the grade A meat meal, forming 18·8 per cent of the dry matter, was digested to the extent of 95·4 per cent.The grade B meat meal (medium fat) was the most digestible of the three grades tested. This is the grade that is marketed for feeding to livestock. The slightly lower digestibility of grade A (high fat) is attributed to the influence of the high fat content in causing a slight lowering of the extent to which the crude protein is digested.The grade C meat meal (low fat) was produced from the grade B by “de-greasing” with petroleum benzine at 300° F. The results suggest that this process may result in a distinct lowering of the digestibility of the meal. The grade C meat meal is the most comparable with white fish meal in both digestible and mineral composition. In comparing the meat meals with white fish meal, however, it must be kept in mind that the former contain a much higher proportion of non-protein nitrogenous material.

Non-Fasting Factor VII Coagulant Activity (FVII:C) Increased by High-Fat Diet

1994 ◽  
Vol 71 (06) ◽  
pp. 755-758 ◽  
Author(s):  
E M Bladbjerg ◽  
P Marckmann ◽  
B Sandström ◽  
J Jespersen
Keyword(s):  
High Fat Diet ◽  
Fat Content ◽  
Factor Vii ◽  
Amidolytic Activity ◽  
High Fat ◽  
Low Fat Diet ◽  
Increased Risk ◽  
Coagulant Activity ◽  
High Fat Diets ◽  
Fat Diets

SummaryPreliminary observations have suggested that non-fasting factor VII coagulant activity (FVII:C) may be related to the dietary fat content. To confirm this, we performed a randomised cross-over study. Seventeen young volunteers were served 2 controlled isoenergetic diets differing in fat content (20% or 50% of energy). The 2 diets were served on 2 consecutive days. Blood samples were collected at 8.00 h, 16.30 h and 19.30 h, and analysed for triglycerides, FVII coagulant activity using human (FVII:C) or bovine thromboplastin (FVII:Bt), and FVII amidolytic activity (FVIPAm). The ratio FVII:Bt/FVII:Am (a measure of FVII activation) increased from fasting levels on both diets, but most markedly on the high-fat diet. In contrast, FVII: Am (a measure of FVII protein) tended to decrease from fasting levels on both diets. FVII:C rose from fasting levels on the high-fat diet, but not on the low-fat diet. The findings suggest that high-fat diets increase non-fasting FVII:C, and consequently may be associated with increased risk of thrombosis.

Sign in / Sign up

Export Citation Format

Share Document