The Experts below are selected from a list of 12885 Experts worldwide ranked by ideXlab platform
Arne Astrup - One of the best experts on this subject based on the ideXlab platform.
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High levels of industrially produced trans fat in popular Fast Foods.
The New England journal of medicine, 2006Co-Authors: Steen Stender, Jørn Dyerberg, Arne AstrupAbstract:To the Editor: The daily intake of about 5 g of trans fat is associated with a 25 percent increase in the risk of ischemic heart disease.1 For this reason, it is recommended that the consumption of trans fat be as low as possible.2 We determined the content of industrially produced trans fatty acids in 43 servings of Fast Foods bought in 20 countries between November 2004 and September 2005. We and our colleagues decided which cities to include in the study on the basis of planned visits for other purposes. The Foods (chicken nuggets and french fries) were purchased . . .
Steen Stender - One of the best experts on this subject based on the ideXlab platform.
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High levels of industrially produced trans fat in popular Fast Foods.
The New England journal of medicine, 2006Co-Authors: Steen Stender, Jørn Dyerberg, Arne AstrupAbstract:To the Editor: The daily intake of about 5 g of trans fat is associated with a 25 percent increase in the risk of ischemic heart disease.1 For this reason, it is recommended that the consumption of trans fat be as low as possible.2 We determined the content of industrially produced trans fatty acids in 43 servings of Fast Foods bought in 20 countries between November 2004 and September 2005. We and our colleagues decided which cities to include in the study on the basis of planned visits for other purposes. The Foods (chicken nuggets and french fries) were purchased . . .
Barry M Popkin - One of the best experts on this subject based on the ideXlab platform.
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increased portion sizes from energy dense Foods affect total energy intake at eating occasions in us children and adolescents patterns and trends by age group and sociodemographic characteristics 1977 2006
The American Journal of Clinical Nutrition, 2011Co-Authors: Carmen Piernas, Barry M PopkinAbstract:Background: Larger portion sizes of Foods and beverages could affect overall energy intake at meals and promote overeating. Objective: We investigated trends in portion sizes of energy-dense Foods and energy intakes at eating occasions in US children and adolescents. Design: Four US nationally representative surveys from 1977 to 2006 were analyzed (n = 31,337). We measured trends in portion sizes (kcal, g, and mL) of selected Foods [sugar-sweetened beverages (SSBs), salty snacks, desserts, French fries, burgers, pizzas, and Mexican Fast Foods] and energy intake (kcal) at eating occasions during which selected Foods were consumed. Trends were reported by age group (2–6-, 7–12-, and 13–18-y-olds), sex, and socioeconomic status. Results: In 2003–2006, the selected Foods accounted for 38% of daily energy intake in 13–18-y-olds, 35% of the daily energy intake in 7–12-y-olds, and 28% of the daily energy intake in 2–6-y-olds. In all age groups, larger portion sizes of pizza coincided with higher energy intakes at eating occasions during which pizzas were consumed. In 7–12- and 13–18-y-olds, higher energy intakes at meals coincided with larger portion sizes of SSBs, French fries, or salty snacks. In all age groups, nonsignificant larger portions of Mexican Fast Foods were related to higher energy intakes at meals. Adolescent boys consumed larger portion sizes of the selected Foods and had higher energy intakes at meals for all periods than did girls (P , 0.01). The percentage of kilocalories from pizza within a meal increased more sharply in non-Hispanic African Americans, in Hispanics, and in the group with a low household education than in the other groups. Conclusions: Adolescents are more susceptible to increased portion sizing than are younger children. The group of non-Hispanic African Americans and Hispanics and individuals with a lower education represents key concerns for public health policies. Am J Clin Nutr 2011;94:1324–32.
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food portion patterns and trends among u s children and the relationship to total eating occasion size 1977 2006
Journal of Nutrition, 2011Co-Authors: Carmen Piernas, Barry M PopkinAbstract:Food and beverage portion sizes are related to childhood obesity. We examined trends in food portion sizes and the association with total meal sizes among U.S. children. We selected children 2- to 18-y-old (n = 31,337) from 4 nationally representative surveys of food intake between 1977–1978 and 2003–2006. We assessed portion sizes (kcal and g) of selected key Foods (soft/fruit drinks, salty snacks, desserts, French fries, burgers, pizzas, Mexican Fast Foods, and hot dogs), the total energy from eating occasions that included key Foods, and portion sizes of the selected key Foods by source (stores, restaurants, and Fast-food locations). These Foods represented over one-third of children’s energy intake in 2003–2006. Portion sizes increased significantly over the 30-y period and increases in pizza were particularly pronounced in the last decade [+176 kcal (736 kJ). Energy from eating occasions including pizzas and soft drinks increased, as did the proportion of energy from these Foods in an eating occasion. Hamburgers and cheeseburgers increased in portion size and eating occasion size, but the proportion of these Foods in the total eating occasions did not increase. Portion sizes of other key Foods increased, although the total energy from eating events that included them remained constant (e.g. Mexican Fast-Foods, French fries, fruit drinks) or decreased (e.g. salty snacks, desserts). Portion sizes increased across all food sources (stores, restaurants, and Fast Foods) for soft drinks and pizzas but only at Fast-food locations for French fries. Portion sizes continue to grow for selected Foods. Fast-food chains appear to be linked with less healthful portion size increases for selected Foods.
Paula R Bouzas - One of the best experts on this subject based on the ideXlab platform.
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nickel levels in convenience and Fast Foods in vitro study of the dialyzable fraction
Science of The Total Environment, 2011Co-Authors: Carmen Cabreravique, Marta Mesias, Paula R BouzasAbstract:Nickel presence was determined in 170 samples of 43 different convenience and Fast Foods widely consumed in Spain. Electrothermal atomic absorption spectrometry was used as analytical technique. Reliability of the procedure was checked. Ni levels ranged from 18.50 to 95.00 ng g(-1) (fresh weight of edible portion). The most elevated Ni concentrations were found in egg- and pork-based Foods and in sauces but there is a high variability inside of each one of these Foods. Ni content increases in products that contain spices and aromatic herbs, whole cereals, dry fruits, cheese and mushrooms. Mean Ni dialyzable fraction estimated by in vitro assays ranged from 4.50 to 7.75%. This study shows that the probability of exposure to health risks from these Foods is overall small. However, the present findings are of potential use in food composition tables and to estimate the Ni dietary intake and tolerable intake levels in accordance with the current dietary habits.
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chromium and manganese levels in convenience and Fast Foods in vitro study of the dialyzable fraction
Food Chemistry, 2009Co-Authors: Carmen Cabreravique, Paula R BouzasAbstract:Chromium and manganese presence was determined in a total of 170 samples of convenience and Fast Foods widely consumed in Spain. Electrothermal atomic absorption spectrometry was used as analytical technique. Reliability of the procedure was checked. Cr levels ranged from 0.01 to 1.10 μg/g (fresh weight of edible portion). The most elevated levels were found in beef and pork based-food, food with a greater content of spices and aromatic herbs, whole cereals, dry fruits and cheese. Mn levels ranged from 0.15 to 2.90 μg/g (fresh weight of edible portion). The most elevated levels of Mn were found in chicken and pork-based Foods and sauces. Mean Cr and Mn dialyzable fraction estimated by in vitro assays ranged from 0.38% to 1.05% and from 7.75% to 15.60%, respectively. These findings revealed that certain convenience and Fast Foods contribute a considerable fraction of Cr and Mn dietary intake.
Kyu Han Kim - One of the best experts on this subject based on the ideXlab platform.
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association of frequent intake of Fast Foods energy drinks or convenience food with atopic dermatitis in adolescents
European Journal of Nutrition, 2020Co-Authors: Soo Ick Cho, Hanjae Lee, Dong Hun Lee, Kyu Han KimAbstract:Specific food consumption, besides food allergy, may aggravate atopic dermatitis (AD). However, previous reports on the association between AD and food intake in adolescents are scarce. The aim of this study was to determine the relationship between AD and specific food consumption frequency in adolescents. A cross-sectional analysis using data from the Korea Youth Risk Behavior Web-based Survey 2017 was performed. The frequency of food consumption in the recent-diagnosed AD group (AD diagnosed within 12 months) compared to those in the previous-diagnosed AD (AD diagnosed more than 12 months ago) or control group were investigated. A total of 53,373 participants were eligible for this study. The weighted prevalence of the recent-diagnosed AD and the previous-diagnosed AD was 7.39% and 18.00%, respectively. When compared with subjects with the previous-diagnosed AD, those with the recent-diagnosed AD were significantly more likely to frequently consume Fast Foods (odds ratio OR 1.405; 95% CI 1.150–1.717), energy drinks (OR 1.457; 95% CI 1.175–1.807), or convenience food (OR 1.304; 95% CI 1.138–1.495). Patients of the recent-diagnosed AD were significantly more likely to frequently consume Fast Foods (OR 1.374; 95% CI 1.155–1.634) than the control group. The differences in the frequency of specific food consumption among groups were more pronounced in high school students than in middle school students. Frequent intake of Fast Foods, energy drinks, and convenience food was related to the recent-diagnosed AD in adolescents. Prospective cohort and interventional studies are needed to identify causal relationships.