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Tomokatsu Aizawa - One of the best experts on this subject based on the ideXlab platform.
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interfacial microstructure and strength of steel aluminum alloy lap joint fabricated by magnetic pressure seam welding
Materials Science and Engineering A-structural Materials Properties Microstructure and Processing, 2007Co-Authors: Shinji Kumai, Takashi Arai, Tomokatsu AizawaAbstract:Lap joining of low carbon steel (SPCC)/A6111 aluminum alloy was carried out using the magnetic pressure seam welding method. Interfacial microstructure, in particular, an intermediate layer formed at the weld interface was precisely examined using TEM. Tensile tests were also performed for the lap joints. Lap joining was successfully attained in several microseconds with no temperature increase. Weld interface of the lap joint showed wavy morphology and the intermediate layer was observed along the wavy interface. These microstructures are similar to that of the explosive weld lap joint. TEM observation revealed that the intermediate layers consist of fine aluminum Grains (around 100 nm) and more finely dispersed intermetallic particles. A6111 matrix close to the weld interface also exhibited extremely Refined Grain structure. The bonding strength of the joint was quite high and it failed at the parent plate. The multi-phase intermediate layer and Grain-Refined aluminum layer are considered to be the origin of high interfacial bonding strength of the lap joint.
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Interfacial microstructure and strength of steel/aluminum alloy lap joint fabricated by magnetic pressure seam welding
Materials Science and Engineering A, 2007Co-Authors: Kwang-jin Lee, Shinji Kumai, Takashi Arai, Tomokatsu AizawaAbstract:Lap joining of low carbon steel (SPCC)/A6111 aluminum alloy was carried out using the magnetic pressure seam welding method. Interfacial microstructure, in particular, an intermediate layer formed at the weld interface was precisely examined using TEM. Tensile tests were also performed for the lap joints. Lap joining was successfully attained in several microseconds with no temperature increase. Weld interface of the lap joint showed wavy morphology and the intermediate layer was observed along the wavy interface. These microstructures are similar to that of the explosive weld lap joint. TEM observation revealed that the intermediate layers consist of fine aluminum Grains (around 100 nm) and more finely dispersed intermetallic particles. A6111 matrix close to the weld interface also exhibited extremely Refined Grain structure. The bonding strength of the joint was quite high and it failed at the parent plate. The multi-phase intermediate layer and Grain-Refined aluminum layer are considered to be the origin of high interfacial bonding strength of the lap joint. © 2007 Elsevier B.V. All rights reserved.
Walter C Willett - One of the best experts on this subject based on the ideXlab platform.
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A prospective study of whole-Grain intake and risk of type 2 diabetes mellitus in US women.
American Journal of Public Health, 2020Co-Authors: Joann E Manson, Meir J Stampfer, Frank B Hu, Edward Giovannucci, Graham A. Colditz, Hennekens Ch, Walter C WillettAbstract:OBJECTIVES: This study examined the association between intake of whole vs Refined Grain and the risk of type 2 diabetes mellitus. METHODS: We used a food frequency questionnaire for repeated dietary assessments to prospectively evaluate the relation between whole-Grain intake and the risk of diabetes mellitus in a cohort of 75,521 women aged 38 to 63 years without a previous diagnosis of diabetes or cardiovascular disease in 1984. RESULTS: During the 10-year follow-up, we confirmed 1879 incident cases of diabetes mellitus. When the highest and the lowest quintiles of intake were compared, the age and energy-adjusted relative risks were 0.62 (95% confidence interval [CI] = 0.53, 0.71, P trend < .0001) for whole Grain, 1.31 (95% CI = 1.12, 1.53, P trend = .0003) for Refined Grain, and 1.57 (95% CI = 1.36, 1.82, P trend < .0001) for the ratio of Refined- to whole-Grain intake. These findings remained significant in multivariate analyses. The findings were most evident for women with a body mass index greater than 25 and were not entirely explained by dietary fiber, magnesium, and vitamin E. CONCLUSIONS: These findings suggest that substituting whole- for Refined-Grain products may decrease the risk of diabetes mellitus.
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few changes in food security and dietary intake from short term participation in the supplemental nutrition assistance program among low income massachusetts adults
Journal of Nutrition Education and Behavior, 2014Co-Authors: Cindy W Leung, Walter C Willett, Sarah Cluggish, Eduardo Villamor, Paul J Catalano, Eric B RimmAbstract:Abstract Objective To examine whether short-term participation in the Supplemental Nutrition Assistance Program (SNAP) affects food security and dietary quality among low-income adults recruited from a Massachusetts-wide emergency food hotline. Methods A 3-month, longitudinal study was conducted among 107 adults recruited at the time of SNAP application assistance. Outcomes included household food security (10-item US Department of Agriculture Food Security Survey Module), dietary intake (eg, Grains, fruit) and diet quality (modified Alternate Healthy Eating Index). Data were analyzed using paired t tests and multivariable linear regression. Results Supplemental Nutrition Assistance Program participation was not associated with improved household food security over 3 months (P = .25). Compared with non-participants, SNAP participants increased Refined Grain intake by 1.1 serving/d (P = .02), from baseline to follow-up. No associations were observed with other foods, nutrients, or dietary quality. Conclusion and Implications Policies that simultaneously improve household food security and dietary quality should be implemented to support the health of low-income Americans participating in this crucial program.
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relation between changes in intakes of dietary fiber and Grain products and changes in weight and development of obesity among middle aged women
The American Journal of Clinical Nutrition, 2003Co-Authors: Simin Liu, Walter C Willett, Joann E Manson, Frank B Hu, Bernard Rosner, Graham A. ColditzAbstract:Background: Although increased consumption of dietary fiber and Grain products is widely recommended to maintain healthy body weight, little is known about the relation of whole Grains to body weight and long-term weight changes. Objective: We examined the associations between the intakes of dietary fiber and whole- or Refined-Grain products and weight gain over time. Design: In a prospective cohort study, 74 091 US female nurses, aged 38-63 y in 1984 and free of known cardiovascular disease, cancer, and diabetes at baseline, were followed from 1984 to 1996; their dietary habits were assessed in 1984, 1986, 1990, and 1994 with validated food-frequency questionnaires. Using multiple models to adjust for covariates, we calculated average weight, body mass index (BMI; in kg/m 2 ), long-term weight changes, and the odds ratio of developing obesity (BMI ≥ 30) according to change in dietary intake. Results: Women who consumed more whole Grains consistently weighed less than did women who consumed less whole Grains (P for trend < 0.0001). Over 12 y, those with the greatest increase in intake of dietary fiber gained an average of 1.52 kg less than did those with the smallest increase in intake of dietary fiber (P for trend < 0.0001) independent of body weight at baseline, age, and changes in covariate status. Women in the highest quintile of dietary fiber intake had a 49% lower risk of major weight gain than did women in the highest quintile (OR = 0.51; 95% CI: 0.39, 0.67; P < 0.0001 for trend). Conclusion: Weight gain was inversely associated with the intake of high-fiber, whole-Grain foods but positively related to the intake of Refined-Grain foods, which indicated the importance of distinguishing whole-Grain products from Refined-Grain products to aid in weight control.
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Is intake of breakfast cereals related to total and cause-specific mortality in men?
The American Journal of Clinical Nutrition, 2003Co-Authors: Howard D Sesso, Walter C Willett, Joann E Manson, Julie E BuringAbstract:BACKGROUND: Prospective studies suggested that substituting whole-Grain products for Refined-Grain products lowers the risks of type 2 diabetes and cardiovascular disease (CVD) in women. Although breakfast cereals are a major source of whole and Refined Grains, little is known about their direct association with the risk of premature mortality. OBJECTIVE: We prospectively evaluated the association between whole- and Refined-Grain breakfast cereal intakes and total and CVD-specific mortality in a cohort of US men. DESIGN: We examined 86,190 US male physicians aged 40-84 y in 1982 who were free of known CVD and cancer at baseline. RESULTS: During 5.5 y, we documented 3114 deaths from all causes, including 1381 due to CVD (488 myocardial infarctions and 146 strokes). Whole-Grain breakfast cereal intake was inversely associated with total and CVD-specific mortality, independent of age; body mass index; smoking; alcohol intake; physical activity; history of diabetes, hypertension, or high cholesterol; and use of multivitamins. Compared with men who rarely or never consumed whole-Grain cereal, men in the highest category of whole-Grain cereal intake (> or = 1 serving/d) had multivariate-estimated relative risks of total and CVD-specific mortality of 0.83 (95% CI: 0.73, 0.94; P for trend < 0.001) and 0.80 (0.66, 0.97; P for trend < 0.001), respectively. In contrast, total and Refined-Grain breakfast cereal intakes were not significantly associated with total and CVD-specific mortality. These findings persisted in analyses stratified by history of type 2 diabetes, hypertension, and high cholesterol. CONCLUSIONS: Both total mortality and CVD-specific mortality were inversely associated with whole-Grain but not Refined-Grain breakfast cereal intake. These prospective data highlight the importance of distinguishing whole-Grain from Refined-Grain cereals in the prevention of chronic diseases.
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nut and peanut butter consumption and risk of type 2 diabetes in women
JAMA, 2002Co-Authors: Rui Jiang, Meir J Stampfer, Walter C Willett, Joann E Manson, Frank B HuAbstract:for a 28-g (1 oz) serving size were 1.0, 0.92 (95% confidence interval [CI], 0.851.00), 0.84 (0.95% CI, 0.76-0.93), and 0.73 (95% CI, 0.60-0.89) (P for trend .001). Further adjustment for intakes of dietary fats, cereal fiber, and other dietary factors did not appreciably change the results. The inverse association persisted within strata defined by levels of BMI, smoking, alcohol use, and other diabetes risk factors. Consumption of peanut butter was also inversely associated with type 2 diabetes. The multivariate RR was 0.79 (95% CI, 0.68-0.91; P for trend .001) in women consuming peanut butter 5 times or more a week (equivalent to 140 g [5 oz] of peanuts/week) compared with those who never/almost never ate peanut butter. Conclusions Our findings suggest potential benefits of higher nut and peanut butter consumption in lowering risk of type 2 diabetes in women. To avoid increasing caloric intake, regular nut consumption can be recommended as a replacement for consumption of Refined Grain products or red or processed meats. JAMA. 2002;288:2554-2560 www.jama.com
Shinji Kumai - One of the best experts on this subject based on the ideXlab platform.
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interfacial microstructure and strength of steel aluminum alloy lap joint fabricated by magnetic pressure seam welding
Materials Science and Engineering A-structural Materials Properties Microstructure and Processing, 2007Co-Authors: Shinji Kumai, Takashi Arai, Tomokatsu AizawaAbstract:Lap joining of low carbon steel (SPCC)/A6111 aluminum alloy was carried out using the magnetic pressure seam welding method. Interfacial microstructure, in particular, an intermediate layer formed at the weld interface was precisely examined using TEM. Tensile tests were also performed for the lap joints. Lap joining was successfully attained in several microseconds with no temperature increase. Weld interface of the lap joint showed wavy morphology and the intermediate layer was observed along the wavy interface. These microstructures are similar to that of the explosive weld lap joint. TEM observation revealed that the intermediate layers consist of fine aluminum Grains (around 100 nm) and more finely dispersed intermetallic particles. A6111 matrix close to the weld interface also exhibited extremely Refined Grain structure. The bonding strength of the joint was quite high and it failed at the parent plate. The multi-phase intermediate layer and Grain-Refined aluminum layer are considered to be the origin of high interfacial bonding strength of the lap joint.
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Interfacial microstructure and strength of steel/aluminum alloy lap joint fabricated by magnetic pressure seam welding
Materials Science and Engineering A, 2007Co-Authors: Kwang-jin Lee, Shinji Kumai, Takashi Arai, Tomokatsu AizawaAbstract:Lap joining of low carbon steel (SPCC)/A6111 aluminum alloy was carried out using the magnetic pressure seam welding method. Interfacial microstructure, in particular, an intermediate layer formed at the weld interface was precisely examined using TEM. Tensile tests were also performed for the lap joints. Lap joining was successfully attained in several microseconds with no temperature increase. Weld interface of the lap joint showed wavy morphology and the intermediate layer was observed along the wavy interface. These microstructures are similar to that of the explosive weld lap joint. TEM observation revealed that the intermediate layers consist of fine aluminum Grains (around 100 nm) and more finely dispersed intermetallic particles. A6111 matrix close to the weld interface also exhibited extremely Refined Grain structure. The bonding strength of the joint was quite high and it failed at the parent plate. The multi-phase intermediate layer and Grain-Refined aluminum layer are considered to be the origin of high interfacial bonding strength of the lap joint. © 2007 Elsevier B.V. All rights reserved.
David R Jacobs - One of the best experts on this subject based on the ideXlab platform.
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associations of whole Grain Refined Grain and fruit and vegetable consumption with risks of all cause mortality and incident coronary artery disease and ischemic stroke the atherosclerosis risk in communities aric study
The American Journal of Clinical Nutrition, 2003Co-Authors: Lyn M Steffen, David R Jacobs, June Stevens, Eyal Shahar, T Carithers, Aaron R FolsomAbstract:Background: Recent epidemiologic study results showed that subjects who had high intakes of whole-Grain foods had lower risks of death and heart disease than did subjects who had low intakes. However, the findings were inconsistent for fruit and vegetable intake. Objective: The relations of whole-Grain, Refined-Grain, and fruit and vegetable intakes with the risk of total mortality and the incidence of coronary artery disease (CAD) and ischemic stroke were studied in the Atherosclerosis Risk in Communities (ARIC) cohort (baseline: age 45-64 y, n = 15 792). Design: Proportional hazards regression analyses were used to assess the relations of whole-Grain, Refined-Grain, and fruit and vegetable intakes with the risk of death and the incidence of CAD and ischemic stroke, with adjustment for age, sex, ethnicity, energy intake, and cardiovascular disease risk factors. Dietary intakes were assessed by using a food-frequency questionnaire. Results: Over an 11-y follow-up period, whole-Grain intake was inversely associated with total mortality and incident CAD. The relative hazards of death for quintiles 2-5 of fruit and vegetable intake were 1.08 (95% CI: 0.88, 1.33), 0.94 (0.75, 1.17), 0.87 (0.68, 1.10), and 0.78 (0.61, 1.01), respectively; P for trend = 0.02. An inverse association between fruit and vegetable intake and CAD was observed among African Americans but not among whites (P for interaction = 0.01). The risk of ischemic stroke was not significantly related to whole-Grain, Refined-Grain, or fruit and vegetable consumption. Conclusion: These observational findings suggest a beneficial effect of whole-Grain and fruit and vegetable consumption on the risks of total mortality and incident CAD but not on the risk of ischemic stroke.
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whole Grain food intake elevates serum enterolactone
British Journal of Nutrition, 2002Co-Authors: David R Jacobs, Mark A Pereira, Katariina Stumpf, Joel J Pins, Herman AdlercreutzAbstract:Both intake of whole Grain and higher levels of serum enterolactone have been related to reduced risk for CHD and some cancers. Because lignans are prevalent in the outer layers of Grains, these findings may be related. We carried out a crossover feeding study in which overweight, hyperinsulinaemic, non-diabetic men (n 5) and women (n 6) ate, in random order, wholeGrain foods or Refined-Grain foods in a diet with 30 % energy from fat. The dominant whole Grain was wheat, followed by oats and rice. All food was supplied by the investigators and each diet lasted for 6 weeks, with an intervening washout period of 6-9 weeks. Serum enterolactone concentrations were higher when eating the wholeGrain than the Refined-Grain diet by 6.2 (within person SE 1.7) nmol/l (P=0.0008). Most of the increase in serum enterolactone when eating the wholeGrain diet occurred within 2 weeks, though the serum enterolactone difference between wholeGrain and Refined-Grain diets continued to increase through 6 weeks. Serum enterolactone concentrations can be raised by eating a diet rich in whole Grains.
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whole and Refined Grain intake and risk of incident postmenopausal breast cancer united states
Cancer Causes & Control, 2001Co-Authors: Kristin K Nicodemus, David R Jacobs, Aaron R FolsomAbstract:Objective: To assess the relation between whole and Refined Grain intake and risk of incident postmenopausal breast cancer. Findings from case–control studies of whole and Refined Grain intake and risk of postmenopausal breast cancer have been inconclusive. Methods: The Iowa Women's Health Study is a prospective cohort study of women initially 55–69 years old that relates diet and other lifestyle factors to cancer risk. After exclusions a total of 29,119 menopausal women who answered a 1986 baseline and a 1989 follow-up questionnaire were followed for 9 years for incident breast cancer. Results: Compared to women who at baseline rarely ate whole Grain foods, women who habitually ate whole Grain had a healthier lifestyle, including a higher likelihood of prior screening mammography. The multivariate-adjusted risk of incident breast cancer was 20% higher in women in the highest quintile of whole Grain intake, compared to women in the lowest quintile of whole Grain intake (95% confidence interval 0.95–1.5; p-value for trend = 0.03). No increase in breast cancer risk was found in women who had not undergone screening mammography before 1989; the apparent increase in risk was therefore likely due to increased use of screening mammography. Refined Grain intake was not associated with breast cancer risk. Conclusion: Consistent with inverse but not statistically significant associations between whole Grain intake and breast cancer in case–control studies, both whole and Refined Grain intakes are unrelated to risk of postmenopausal breast cancer in these Iowa women.
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Fiber from whole Grains, but not Refined Grains, is inversely associated with all-cause mortality in older women: the Iowa women's health study.
Journal of The American College of Nutrition, 2000Co-Authors: David R Jacobs, Mark A Pereira, K A Meyer, L H KushiAbstract:Background: Inconsistencies in epidemiologic findings relating Grain fiber to chronic disease may be explained by differentiating nutrient-rich fiber derived from whole Grain vs. nutrient-poor fiber derived from Refined Grain.Objective: Given that phytochemicals are most varied and abundant in the outer layers of Grains, we tested the hypothesis that whole Grain fiber consumption is associated with a reduced mortality risk in comparison to a similar amount of Refined Grain fiber.Design: 11040 postmenopausal women enrolled in the Iowa Women’s Health Study, matched on total Grain fiber intake, but differing in the proportion of fiber consumed from whole vs. Refined Grain, were followed from baseline in 1986 through 31 December, 1997, during which time 1341 deaths occurred in 124,823 observed woman-years.Results: After multivariate adjustment in proportional hazards regression, women who consumed on average 1.9 g Refined Grain fiber/2000 kcal and 4.7 g whole Grain fiber/2000 kcal had a 17% lower mortality ra...
Takashi Arai - One of the best experts on this subject based on the ideXlab platform.
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interfacial microstructure and strength of steel aluminum alloy lap joint fabricated by magnetic pressure seam welding
Materials Science and Engineering A-structural Materials Properties Microstructure and Processing, 2007Co-Authors: Shinji Kumai, Takashi Arai, Tomokatsu AizawaAbstract:Lap joining of low carbon steel (SPCC)/A6111 aluminum alloy was carried out using the magnetic pressure seam welding method. Interfacial microstructure, in particular, an intermediate layer formed at the weld interface was precisely examined using TEM. Tensile tests were also performed for the lap joints. Lap joining was successfully attained in several microseconds with no temperature increase. Weld interface of the lap joint showed wavy morphology and the intermediate layer was observed along the wavy interface. These microstructures are similar to that of the explosive weld lap joint. TEM observation revealed that the intermediate layers consist of fine aluminum Grains (around 100 nm) and more finely dispersed intermetallic particles. A6111 matrix close to the weld interface also exhibited extremely Refined Grain structure. The bonding strength of the joint was quite high and it failed at the parent plate. The multi-phase intermediate layer and Grain-Refined aluminum layer are considered to be the origin of high interfacial bonding strength of the lap joint.
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Interfacial microstructure and strength of steel/aluminum alloy lap joint fabricated by magnetic pressure seam welding
Materials Science and Engineering A, 2007Co-Authors: Kwang-jin Lee, Shinji Kumai, Takashi Arai, Tomokatsu AizawaAbstract:Lap joining of low carbon steel (SPCC)/A6111 aluminum alloy was carried out using the magnetic pressure seam welding method. Interfacial microstructure, in particular, an intermediate layer formed at the weld interface was precisely examined using TEM. Tensile tests were also performed for the lap joints. Lap joining was successfully attained in several microseconds with no temperature increase. Weld interface of the lap joint showed wavy morphology and the intermediate layer was observed along the wavy interface. These microstructures are similar to that of the explosive weld lap joint. TEM observation revealed that the intermediate layers consist of fine aluminum Grains (around 100 nm) and more finely dispersed intermetallic particles. A6111 matrix close to the weld interface also exhibited extremely Refined Grain structure. The bonding strength of the joint was quite high and it failed at the parent plate. The multi-phase intermediate layer and Grain-Refined aluminum layer are considered to be the origin of high interfacial bonding strength of the lap joint. © 2007 Elsevier B.V. All rights reserved.