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Biomedical subjects

J N Morgan

Publications and source records attributed to J N Morgan.

9 recordsLinked to original sources
PubMed1999

Effects of processing of heavy metal content of foods.

Metals occur in all foodstuffs. Of particular concern is the presence of toxic metals, which include lead, cadmium, arsenic and mercury. The toxic metal content of foods is influenced by many factors ranging from environmental conditions during growth to post-harvest handling, processing, preparation and cooking techniques. For example, metal content increases in some commodities grown in contaminated soils or atmospheres while post-harvest handling steps such as washing generally remove metal contaminants. Cooking may reduce metal content although some foods can absorb metals if the cooking water is contaminated. Metals used in food processing equipment or food packaging material may contribute to food contamination. Contamination may also occur during kitchen preparation and storage. This paper will review the effects of processing of foods on toxic metal content. A broad interpretation of processing, to include aspects of food production from growth through cooking, will be taken in discussing the toxic metal content of foods. Specific examples of changes in metal content due to processing will be discussed.

Animals↗
PubMed1991

Relation of work and retirement to health and well-being in older age.

Patterns of labor-force participation were studied with a broad array of indicators of physical and psychological well-being. The sheer amount of work--whether people work and, if so, how many hours they work--shows little relationship to health and well-being. Drawing on scattered existing research and theory, it is hypothesized and found that persons whose patterns of labor-force participation (or nonparticipation) reflect their personal preference report higher levels of physical and psychological well-being than do those whose level of labor-force involvement is constrained by other factors. The results do not differ by gender, age (65 years and older vs. 55-64 years), or occupation (professional vs. clerical or sales vs. blue-collar workers). Data are from 1,339 respondents 55 years of age or older in the Americans' Changing Lives Survey, a large national, cross-sectional survey of Americans 25 years of age and older with an oversample of those 60 years of age and older, and are analyzed by ordinary least squares multiple regression.

Adult↗
PubMed1989

Age differences in productive activities.

Age differences in productive contributions through both paid and unpaid work are examined in commensurate terms. Data are from a nationwide household survey of 3,617 adults age 25 and older conducted in 1986. Older Americans participate in many unpaid productive activities at levels that are comparable to those reached by middle-aged and younger Americans; these activities include volunteer work in organizations, informal help to others, maintenance and repair of their home and possessions, and housework. Relatively few older Americans spend any time participating in paid work and unpaid rearing of children. Largely because of the cessation of paid work and child care, older Americans spend less time overall in productive activities. Women and men spend about equal time in productive activities, but women spend more of it in unpaid work and less of it in paid work. The difficulties with using paid work as the major indicator for describing productivity across the life span are discussed.

Activities of Daily Living↗
PubMedDate not supplied

Method for measuring base/neutral and carbamate pesticides in personal dietary samples.

Dietary uptake may be a significant pathway of exposure to contaminants. As such, dietary exposure assessments should be considered an important part of the total exposure assessment process. The objective of this work was to develop reliable methods that are applicable to a wide range of base/neutral and carbamate-type pesticides in duplicate diet samples collected as part of dietary exposure assessment studies. The resulting method needed to be sensitive to concentrations below 1 ng/g, accurate and precise, and as simple and cost effective as possible. As a first step, information was gathered on current methods for measuring pesticides in foods. Although the literature methods could serve as a starting point, few had been applied to duplicate diet samples and detection limits were generally high (10 to 100 ng/g). Experimental work was performed to evaluate individual extraction, cleanup, and analysis procedures; link the most promising procedures into analysis methods; and generate performance data on the final method. The final method used Soxhlet extraction with solvent partitioning and gel permeation chromatography cleanup. Gas chromatography/mass spectrometry was used for the analysis of base/neutral pesticides. High performance liquid chromatography analysis was used for the analysis of carbamate pesticides. Results of performance testing showed good accuracy (recovery > 70%), precision (% RSD < 25%), and sensitivity (method detection limits < 1.0 ng/g) for most pesticides targeted for study.

Chromatography, High Pressure Liquid↗
PubMedDate not supplied

Effects of commonly used cooking practices on total mercury concentration in fish and their impact on exposure assessments.

The effects of cooking practices commonly used by Native Americans on total mercury concentrations in fish were investigated. A preparation factor relating mercury concentrations in fish as prepared for consumption to mercury concentration data as measured in typical environmental monitoring programs was calculated. Preparation factors are needed to provide risk assessors with a more accurate estimate of the actual amount of mercury ingested through consumption of contaminated fish. Data on fish preparation and consumption practices of two communities of Chippewa residing on the shores of Lake Superior in northern Wisconsin were used to select practices for study. The most commonly consumed species, walleye and lake trout, were selected. Whitefish livers were also selected for study. Commonly used cooking techniques including panfrying, deep-frying, baking, boiling, and smoking were duplicated in the laboratory. Total mercury concentrations were determined in fish portions before and after cooking and in a portion representative of that analyzed in programs to assess water quality (skin-on fillets). Total mercury was determined by microwave digestion-cold vapor atomic absorption spectroscopy. Mercury concentrations (wet weight basis) in panfried, baked, and boiled walleye fillets and deep-fried and baked whitefish livers ranged from 1.1 to 1.5 times higher than in corresponding raw portions. In lake trout, mercury concentrations were 1.5 to 2.0 times higher in cooked portions than in the raw portion. However, total mercury levels were constant before and after cooking, indicating the concentration effect is caused by weight (moisture and fat) loss. The addition of lemon juice to potentially release mercury from its bound state and promote volatilization did not exert any measurable influence on mercury concentrations in cooked walleye. In some cases mercury concentrations were increased with increased cooking times due to further loss of moisture and fat. Preparation factors (defined as the ratio of mercury concentration in cooked fish to the mercury concentration in the environmental portion) ranged from 1.3 to 2.0. Results suggest that consideration be given to the use of preparation factors in risk assessments, exposure assessments, or issuance of fish advisories where mercury concentration in raw fish tissue are used in conjunction with cooked fish meal sizes.

Animals↗