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Biomedical subjects

C J Hoffman

Publications and source records attributed to C J Hoffman.

27 records · Page 2Linked to original sources
PubMed1989

Elevation of factor VII activity and mass in young adults at risk of ischemic heart disease.

The Northwick Park Heart Study found that elevation of factor VII in middle-aged subjects was an independent risk factor for subsequent ischemic heart disease. The present study was designed to determine whether factor VII elevation is present at a younger age and whether zymogen or activated factor VII is responsible for this elevation. A group of 20 asymptomatic first degree relatives (mean age 34.9 years) of patients with premature ischemic heart disease were compared with 15 age-matched normal subjects at low risk of ischemic heart disease and 15 older subjects with established ischemic heart disease (mean age 49.7 years). Factor VII procoagulant, coupled amidolytic and antigenic assays, as well as fasting serum triglyceride and cholesterol assays, were performed on all three groups. Factor VII antigen and coagulant activity was significantly elevated in first degree relatives, as was factor VII antigen in the patients with ischemic heart disease. The increased factor VII level in these subjects was caused by elevated factor VII zymogen, not activated factor VII. The results of this study, combined with those of previous studies, suggest that factor VII may be a useful additional marker of the risk for ischemic heart disease and merits further investigation.

Adult↗
PubMed1988

Does the sodium level in drinking water affect blood pressure levels?

Sodium consumed in excess may make a significant contribution to the causes of many diseases, especially for those who suffer from hypertension. More than 90% of hypertension is essential hypertension. Drinking water may contribute 10% to one's total sodium intake; for patients on sodium restricted regimens, drinking water may account for 64% of total intake. At present, insufficient evidence is available to conclude whether sodium in drinking water causes elevation of blood pressure. It is possible that reducing sodium intake early in life may minimize the risk of hypertension in the later years. Dietitians play a key role in the control of hypertension. Many communities in the U.S. exceed the recommended 20 mg/L or less sodium in drinking water; this may present a hazard to some members of our population.

Adolescent↗
PubMed1985

Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies.

Microwave-oven technology has been improved by the use of low power. With the utilization of low-power techniques, studies showed equal or better retention of nutrients for microwave, as compared with conventional, reheated foods for thiamin, riboflavin, pyridoxine, folacin, and ascorbic acid. Beef roasts microwaved at "simmer" were comparable with conventionally cooked roasts in sensory quality, while vegetables cooked by an institutional (1,150 w) microwave oven were superior to those cooked in a domestic (550 w) microwave oven. Microwave-cooked bacon had lower levels of nitrosamines than conventionally cooked bacon; however, the use of a new alpha-tocopherol coating system has been found to be a safe N-nitrosamine inhibitor regardless of cooking method used.

Animals↗
PubMed1985

Current and future foodservice applications of microwave cooking/reheating.

Microwave ovens are widely used in foodservice establishments; currently, they are used primarily for reheating. In comparison with conventional methods, approximately 75% less energy is required for microwave cooking or heating. In the future, it is possible that minimal microwave energy will be used to extend shelf life of foods. It is expected that "combination" convention or convection/microwave systems and conveyor microwave systems that can be electronically programmed will be widely used in the future. New food product designs and types of disposable packaging are available.

Food Service, Hospital↗