Food Ingestion Factors of the Korean Exposure Factors Handbook / 예방의학회지

The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products, fish and shellfish, and vegetables for international comparability of exposure evaluation. The criteria for food intake calculation were unified according to the characteristics of food groups, and recommended values for food ingestion factors were calculated through moisture correction and recategorization of cooked, processed, and mixed foods for each group. The average intake rate for grain and grain products was 6.25 g/kg-d per capita and the men's intake rate was approximately 8% higher than that of the women. The average intake rate of meat and meat products was 1.62 g/kg-d per capita and the men's intake rate was 30% higher than that of the women, on average. The average intake rate of fish and shellfish was 1.53 g/kg-d per capita, and the age groups of 1 to 2 and 3 to 6 recorded higher capita intake rates than other age groups, 2.62 g/kg-d and 2.25 g/kg-d, respectively. The average intake rate of vegetables was 6.47 g/kg-d per capita, with the age group of 1 to 2 recording the highest per capita intake rate of 9.79 g/kg-d and that of 13 to 19 recording the lowest mean. The study also offers recommended values for food ingestion factors of other food groups by gender, age, and region. The food ingestion exposure factors will need future updates in consideration of ongoing changes in food consumption behavior.

Parasitosis through the food-handlers and food samples of Lahore city

Parasitosis' means infection or infestation with parasites. Parasites are responsible for significant morbidity and mortality worldwide. Various epidemiological studies indicate that the prevalence of intestinal parasites is high especially in developing countries. To identify possible positive cases of intestinal parasitic infection among food handlers and also to determine the presence of intestinal parasitic cysts and ova in vegetables and meat. A co-relational descriptive study design. Study was conducted in two randomly selected markets of Lahore from January 2009 to June 2009. This study was designed to determine the association between various risk factors and the occurrence of intestinal parasites. Random sampling was done. Stool parasitological profile was done by direct smear and formaline-ethyl acetate sedimentation method. Both vegetables and meat samples were examined for the presence of intestinal parasitic cysts and ova by using centrifugal-flotation technique. 58% vegetables, 71.1% meat and 34.5% stool samples were found to be positive for intestinal parasites. Of the parasites detected, the most common parsites infecting the food handlers were Entamoeba histolytica and Ascaris lumbricoids. Whereas parasites were more in the meat samples that were not properly stored than those that were kept in refrigerator. This study revealed that risk of intestinal parasites is in direct proportion to the poor sanitary conditions

Diet, nutrition & cancer--the Indian scenario.

Cancer continues to be a major health problem despite advances in medical technology for its diagnosis and treatment. Hence prevention strategies are needed to decrease the burden of the disease. Of all the environmental factors, dietary components appear to play an important role in the initiation/progression of the disease. Nutrients and non-nutrients in the diet can influence the carcinogenic process at various stages, from initiation to overt manifestation. The National Institute of Nutrition has conducted studies on several aspects of diet-cancer inter-relationships. These include studies on metabolic susceptibility, case-control approach to determine the risk factors and intervention studies to determine the role of nutrients and non-nutrient components on preneoplastic events. Extensive work has been carried out demonstrating the antimutagenic/anticarcinogenic potential of some commonly consumed spices and vegetables such as turmeric, mustard, green leafy and allium species of vegetables. Dietary intervention for cancer prevention is needed to control the disease besides avoiding risk factors such as smoking and alcoholism and exposure to genotoxicants. Public education and awareness about the beneficial effects of consuming a healthy diet including plenty of fresh vegetables and fruits with spices such as turmeric in adequate amounts to prevent cancer are required.