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Biomedical subjects

F J Stare

Publications and source records attributed to F J Stare.

At least 37 records · Page 2Linked to original sources
PubMed1985

Diet and 20-year mortality from coronary heart disease. The Ireland-Boston Diet-Heart Study.

In a prospective epidemiologic study of 1001 middle-aged men, we examined the relation between dietary information collected approximately 20 years ago and subsequent mortality from coronary heart disease. The men were initially enrolled in three cohorts: one of men born and living in Ireland, another of those born in Ireland who had emigrated to Boston, and the third of those born in the Boston area of Irish immigrants. There were no differences in mortality from coronary heart disease among the three cohorts. In within-population analyses, those who died of coronary heart disease had higher Keys (P = 0.06) and modified Hegsted (P = 0.02) dietary scores than did those who did not (a high score indicates a high intake of saturated fatty acids and cholesterol and a relatively low intake of polyunsaturated fatty acids). These associations were significant (P = 0.03 for the Keys and P = 0.04 for the modified Hegsted scores) after adjustment for other risk factors for coronary heart disease. Fiber intake (P = 0.04) and a vegetable-foods score, which rose with increased intake of fiber, vegetable protein, and starch (P = 0.02), were lower among those who died from coronary heart disease, though not significantly so after adjustment for other risk factors. A higher Keys score carried an increased risk of coronary heart disease (relative risk, 1.60), and a higher fiber intake carried a decreased risk (relative risk, 0.57). Overall, these results tend to support the hypothesis that diet is related, albeit weakly, to the development of coronary heart disease.

Adult↗
PubMed1985

Dietary sodium reduction among students: feasibility and acceptance.

Modifications in the preparation of food served in a boarding high school during a 5-week period were successful in decreasing the sodium content of a variety of food products by an average of 51%. Such food was, in general, well accepted. The ratings of specific reduced-sodium food products equaled those of similar products containing "usual" amounts of sodium. Food diaries kept by students gave estimates of total sodium intake comparable with those measured by laboratory analysis of 24-hour food collections. Food diaries collected from an average of 70 volunteers per week indicated that during the reduced-sodium period, the total sodium intake of students, including that from dining hall food, snack food, and food consumed outside the school, decreased from 136 mEq (3 gm sodium, 8 gm salt) to 88 mEq (2 gm sodium, 5 gm salt), a reduction of 35% (p less than .0001). The impact of salt added at the table was very small; the choice and the quantity of foods consumed were the main determinants of sodium intake. The results indicate that foods can be prepared with appreciably less sodium and still be highly acceptable to young people.

Adolescent↗
PubMed1981

Megavitamins.

Explore the source record for details and available documents.

Anorexia↗
PubMed1980

Nutrition--sense and nonsense.

Most physicians know far more about nutrition than they are given credit for. We know there is no such thing as a nutritionally perfect food. We know that variety in foods consumed is the key to good nutrition. We know that good nutrition is an important part of convalescence. We know that obesity in the presence of other risk factors is an added hazard. We know that fortified convenience foods contribute to good health and make life easier for those who prepare meals. We know that the woods are full of food faddists, nutritional charlatans, and peddlers of nutritional nostrums, whose scare tactics and sensationalism often sway the uninformed. Where many of us err is simply in not thinking about nutrition, in not asking our patients about what they eat, and in not counseling them on better nutrition. Thus, I urge you to think nutrition when you think about the health of your patients and yourself, to utilize the services of dietitians and nutritionists, and to speak out clearly and forcefully, but without malice, to combat nutritional and other health nonsense.

Cholesterol, Dietary↗
PubMed1980

Diet and hyperactivity: is there a relationship.

In 1973 Dr Ben Feingold, a California alergist, proposed that salicylates, artificial flavors, and artificial food colors are a cause of hyperactivity. Dr Feingold recommended a diet free of these substances as both treatment and prevention of the condition. He has published two popular books on the subject, Why Your Child Is Hyperactive (1974) and The Feingold Cookbook for Hyperactive Children (1979). Many parents have adopted the diet for their hyperactive children, and some have reported a noticeable improvement in their child's behavior when the diet was followed. In recent years a number of experiments have been carried out to evaluate the relationship between hyperactivity, salicylates, artificial flavors. The data indicate that the symptoms of the vast majority of cases of children labeled "hyperactive" are not related to additives in their diet.

Child↗
PubMed1979

Fortification of foods in industrial and developing countries.

Sophisticated consumers of the future will not only feed themselves better; they will be far less prone to the victims of ignorance, the misplaced enthusiasm of the food faddist, the hucksterism of the charlatan, and the malice of those who inflate their egos, and earn their living by alarming others. There is much to be concerned about in the years ahead and our efforts should be expended on the right points -- and one of these right points will be an orderly and intelligent expansion of the concept of food fortification. The rationale for this is because too many of us, and far more in other parts of the world, do not consume, or have the opportunity to consume, a variety of foods that provide in adequate amounts the some 50 nutrients known to be necessary for good nutrition. A proper variety of foods, when available and when consumed, will provide the best nutrition each of us can obtain genetically. Intelligent fortification of certain key foods will assist in obtaining this adequate nutrition by those who do not or cannot consume this desired and proper variety of foods.

Developing Countries↗
PubMed1979

Prevalence of the "Chinese restaurant syndrome".

A questionnaire survey attempted to define the prevalence of symptoms characteristic of the "Chinese restaurant syndrome" (CRS) in the general adult population. Forty-three per cent of 3,222 respondents associated unpleasant symptoms with specific foods and eating environments; however, only 1 to 2 per cent reported symptoms characteristic of the CRS, and only 0.19 per cent associated these characteristic symptoms with consumption of Chinese food. Most respondents who were "aware" of the syndrome and most of those who believed they had experienced it reported non-specific symptoms. If the word "syndrome" is to be used to describe symptoms attributed to specific food ingredients, the limits of the "syndrome" must be specified.

Adult↗
PubMed1978

Family cooperation and effectiveness in a cholesterol-lowering diet.

An average reduction in serum cholesterol approximating 10 per cent was achieved in a short-term, family-centered study in which intakes of cholesterol and saturated fats were decreased and sunflower oil and margarine were added as the major sources of polyunsaturated fats. Dietary Achievement Scores demonstrated shifts in food consumption between baseline and diet periods. Changes were evident in all fat-containing food groups; meat was the least altered. A high degree of cooperation was evident in participating families, implying the possibilities for complete family cooperation in preventive or therapeutic dietary programs. Approximately three months after the end of the test period, cholesterol levels had returned to pre-diet levels, indicating the need for continuation of the changed regimen if cholesterol-lowering is to be maintained.

Adolescent↗