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At least 217 records · Page 12Linked to original sources
PubMed2006

Sugar snack consumption in Ugandan schoolchildren: Validity and reliability of a food frequency questionnaire.

OBJECTIVES: This study assessed the reproducibility and relative validity of an eight-item self-administered food frequency questionnaire (FFQ) on intake of sugared snacks in Ugandan schoolchildren. A 5-day precoded food behaviour checklist (FBC) was used as validation criteria. Sociodemographic correlates of a sum frequency sugar score were explored. METHODS: The study was conducted in Kampala, Uganda, in 2004. Six hundred and fourteen schoolchildren (mean age 12.4 years) completed the FFQ on cakes/biscuits, chocolate, ice sticks, soft drinks, coffee, tea, sugared desserts and sweets/candies at school. They were examined clinically for dental caries. Forty students completed the FFQ twice, 1 week apart and 325 students completed the 5 day FBC at school. RESULTS: The mean decayed, missing and filled tooth index score was 0.98 (SD 1.6, range 0-15). Reproducibility scores (Cohen's kappa) for the sugar items ranged from 0.17 (ice sticks) to 0.55 (biscuits). No differences were seen between the average intakes at test and retest. Higher intake was reported in FFQ than in FBC across all sugar items. Crude agreement between students reporting intake at least 3-5 times a week/less than three times a week ranged from 50% to 55% (e.g. biscuits, chocolate) to 87% (tea). Spearman's correlation coefficients ranged from 0.14 (desserts) to 0.27 (sweets). anova revealed significant increase (P = 0.001) in the mean FBC sum scores by increasing quartiles of the FFQ sum scores. The average sum FFQ sugar scores were higher in girls than in boys and higher in older than in younger students. CONCLUSION: Fair reproducibility was established for the FFQ sugar items. The FFQ was acceptable in classifying individuals into broad categories of low and high sugar consumption.

Adolescent↗
PubMedDate not supplied

Enamel demineralization by snack foods.

The amount of enamel destroyed by salivary fermentation of snack foods and confections was not dependent on their sugar content; starch, flavoring agents, and other components also played a part. Most enamel destruction was produced by fruit-flavored candies in which the inherent acid or high sugar concentration or both inhibited bacterial fermentation.

Acids↗
PubMed1977

Snack food intake of adolescents and caries development.

The relationship between the frequency of eating various snack foods, socioeconomic variables, and an increment in caries was studied in 143 adolescents. There were negative correlations between DMFT increments and the frequency of apples, fruit juice, and sugarless gum intake, and a positive association of DMFT increments with chocolate candy intake and spending money.

Adolescent↗
PubMed1983

The acidogenic potential of reference foods and snacks at interproximal sites in the human dentition.

Telemetry was used to evaluate changes in plaque pH at interproximal sites in the dentition of five human subjects following the ingestion of a variety of reference foods and snacks. Short-term telemetry (30 min) revealed that most of the substrates yielded both pH minima and total responses similar to that obtained with a 10% sucrose rinse. Aged Cheddar cheese and skim milk were much less acidogenic than were the other foods.

Acids↗
PubMed1975

The cariogenicity of snack foods and confections.

A survey of the relationship between caries prevalence and the consumption of sugar and other foods by man has been interpreted to show that snack foods share importance with sucrose in caries causation. Support for this conclusion is found in animal experiments and some in vitro and in vivo tests.

Acids↗
PubMed1986

Responses of interproximal plaque pH to snack foods and effect of chewing sorbitol-containing gum.

Interproximal wire-telemetric plaque pH data were obtained from five volunteers after they ate milk chocolate bars, raisins, chocolate wafer cookies with cream filling, cupcakes with icing and cream filling, and cherry pies. All the foods produced rapid decreases in plaque pH for extended periods. In a second set of test sessions, volunteers chewed sugarless gum for 10 minutes, starting 15 minutes after they ate the snack food. In all cases, the gum chewing caused a rapid increase in plaque pH. The pH remained at a level considered safe for teeth for 30 minutes after chewing the gum.

Adult↗
PubMed2000

Small taxes on soft drinks and snack foods to promote health.

Health officials often wish to sponsor nutrition and other health promotion programs but are hampered by lack of funding. One source of funding is suggested by the fact that 18 states and 1 major city levy special taxes on soft drinks, candy, chewing gum, or snack foods. The tax rates may be too small to affect sales, but in some jurisdictions, the revenues generated are substantial. Nationally, about $1 billion is raised annually from these taxes. The authors propose that state and local governments levy taxes on foods of low nutritional value and use the revenues to fund health promotion programs.

Candy↗
PubMed1993

Plaque pH and oral retention after consumption of starchy snack products at normal and low salivary secretion rate.

The effect of plain potato chips, sugar-free cheese doodles, and sweetened crackers on plaque pH and oral retention was tested in 10 volunteers and compared with 5% starch and 5% sucrose, during both normal and low salivary secretion rate. The first 30 min 5% sucrose gave the most and 5% starch the least attenuated pH drop, but the three snack products reached or even passed the level seen by sucrose during the second 30-min phase. All products resulted in greater pH falls and remained at a low level for a longer period during low secretion rate. There were no differences in concentration of carbohydrates in saliva after consumption of potato chips, cheese doodles, and a cracker. However, low secretion rate increased the oral retention for all three products. To conclude, this study showed that low salivary secretion rate accentuated the pH decrease in dental plaque and prolonged the oral retention of carbohydrates.

Adult↗
PubMed2002

[A detection method of recombinant DNA from genetically modified potato (NewLeaf Plus potato) and detection of NewLeaf Plus potato in snack].

A detection method using polymerase chain reaction (PCR) was developed to detect the genetically modified (GM) potato (NewLeaf Plus potato; NL-P), which has not been authorized as safe in foods in Japan. The potato sucrose synthase gene was used as an internal control. The DNA from NL-P specifically provided an amplified band using PCR with a primer pair recognizing PLRV-rep gene. In addition, to prevent false-positive results in processed potato foods infected with PLRV, we designed a primer pair recognizing sequences derived from two organisms to detect specifically NL-P in processed potato. The PCR product obtained using the designed primer pair was specific for NL-P. The DNA introduced into NL-P could be detected from potato powder samples containing 0.05% NL-P. The proposed method was applied to the detection of NL-P in 25 processed potato foods. NL-P was detected in 3 snack products.

DNA, Plant↗
PubMed2001

[Deep frying snack product of legume/cereal mixture based on corn and three varieties of beans].

To increase legume consumption and give a better protein quality in the snack products, mixtures of fried beans-corn were formulate in different proportions: 60:40 (A); 50:50 (B) and 40:60 (C). Fried corn used in mixtures was previously soaked in a predetermined solution (NaOH/EDTA) and then blanched. Three beans varieties (Pinto 114, Suave 85 and Tórtola Inia) were mixed with fried yellow dent corn in the above described proportions, obtaining nine mixtures whose physical, chemical and sensorial characteristics were evaluated. The mixtures were very homogeneous in all the analyzed characteristics. The protein content for the A mix was the greatest, nevertheless the sensorial analysis showed the last acceptance. The moisture content and water activity of these mixtures was low assuring a good microbiological stability under storage conditions. The protein contribution of each species in different prepared mixtures determined the selection of the best cereal/legume mix. From a nutritional stand point the best results were obtained when the 50% of protein was supplied by bans and the 50% by corn. From the mixtures tried in this study, mix C with bean Pinto 114 one closed to the recommended conditions. Nevertheless, for each cereal/legume mix, the best proportion was C, due to its better acceptability, even though it had less nutritional value.

Dietary Proteins↗
PubMed1995

[Feeling like a snack. The influence of taste on our eating habits].

This article describes the physiological, social and emotional aspects of food. Human physiology determines 'the need' for food, society 'the possibilities' and our emotions 'the choice'. Grazing is becoming a common phenomenon in modern society: the frequent eating of snacks between meals, or even instead of meals. One of the consequences is an increasing dental risk, due to repeated acid attacks on the enamel. For a better understanding of these changing eating habits and the emotional values of food, the Dutch centre for the research of taste (CSO) has developed the so-called 'Taste-Cube'. This cube attaches human values to different types of food. The value of a product is created by the consumer, according to his 'internal logic'. In this article these concepts are explained.

Dental Caries↗
PubMed1992

Seizures after eating a snack food contaminated with the pesticide endrin. The tale of the toxic taquitos.

In September 1988 we investigated reports of seizures in persons who had eaten taquitos, a commercially prepared snack food. We identified and interviewed 5 persons with new-onset seizures within 12 hours of eating taquitos, all purchased during a 1-week period from a single store. Leftover taquitos were found to contain endrin, a highly toxic chlorinated hydrocarbon pesticide. Although tissue confirmation of exposure to endrin was not possible and the level of contamination in the tested taquitos was below that previously thought to be capable of inducing seizures, the pattern of symptoms and the common time and place of purchase strongly suggested that the seizures were due to endrin-contaminated taquitos. The source of endrin contamination could not be determined. This episode is the first report of illness associated with endrin-contaminated food products in the United States.

Adolescent↗
PubMedDate not supplied

Validity of cognitive predictors of adolescent sugar snack consumption.

OBJECTIVE: To estimate the applicability of an extended version of the theory of planned behavior (TPB) in predicting self-perceived sugar intake among adolescents in Uganda. METHOD: Two questionnaires were completed involving 1146 and 372 secondary school adolescents. Confirmatory factor and path analyses were performed using Amos software. RESULTS: TPB exhibited good fit with the data (chi2 = 1.29, df = 2, P = 0.53) and explained 58% and 5% of the variance in intention and self-perceived behavior. Adding past behavior increased the explained variance of behavior with 4%. CONCLUSION: When applied to consumption of sugared snacks among Ugandan adolescents, the TPB shows satisfactory validity.

Adolescent↗
PubMedDate not supplied

Sample preparation and determination of ginkgo terpene trilactones in selected beverage, snack, and dietary supplement products by liquid chromatography with evaporative light-scattering detection.

Ginkgo biloba leaf extract has been widely used in dietary supplements and more recently in some foods and beverages. Sample preparation procedures for determination of ginkgo terpene trilactones (including bilobalide and ginkgolides A, B, C, and J) in various sample matrixes were developed in this study. Ginkgo leaves and capsules were extracted with 5% KH2PO4 aqueous solution under sonication. Tea bags were extracted with boiling water, whereas drink samples were taken directly from the bottles. After filtration and the addition of NaCl to approximately 30% (w/v), the terpene trilactones in aqueous solutions were quantitatively extracted with ethyl acetate-tetrahydrofuran (4 + 1, v/v). Puff samples (a cereal-based fried snack item) were first defatted by using hexane or by using supercritical fluid extraction and then extracting under sonication with methanol-acetic acid (99 + 1, v/v). After evaporation of the organic phase, the terpene trilactones were redissolved in methanol and determined on a C18 reversed-phase column by liquid chromatography (LC) with evaporative light-scattering detection. The method of standard additions and gas chromatography with flame ionization detection were used for method validation. For most samples, the relative standard deviation was <10%. The identities of target compounds in ginkgo leaves and drink samples were confirmed by LC/electrospray ionization-tandem mass spectrometry.

Algorithms↗
PubMed1991

Plaque pH modulations of children's favourite snacks.

Cariogenic potential of a few children's favourite snacks, assessed by evaluation of pH modulations on their respective consumption after 2,5,10,20,30 and 40 minutes compared to 10 percent sucrose control using pooled plaque method, in 8-12 years old children revealed lollipop (hard sucking candy) to be the most cariogenic and samosa without chutney to be the least cariogenic. The cariogenic potential of ice creams were similar, however, low as compared to sucrose solution of 10 percent.

Candy↗
PubMed1977

[Cariogenic properties of various snacks in animal experiments].

In a conventional animal experiment with rats, the cariogenic properties of different snacks were studied and compared. Bananas caused the highest caries incidence, apples the lowest. In between ranged the caries values of two other tested sweets, wafers and gum drops. The differences in caries incidence were due to specific chemo-physical properties (stickiness, fat content). In addition to the evaluation of caries incidence, microbiological plaque examinations and sugar analyses of the tested substances were carried out.

Adhesiveness↗
PubMedDate not supplied

[Fiber-rich snacks with reference to their effect on the digestive activity and blood lipids of the elderly].

32 subjects of a home for the elderly and nursing home were fed special test meals beside the usual home diet for 84 test days. The test meals, rich in dietary fibre, "Leinsamen" (linseed) and "Rohfasergemisch" (dietary fibre mix) are adequate for improving the subjects' digestion. The identified reductions are insignificant in regard to the effect on an increased serum triglyceride level. With the snack "Früchtemüesli" we achieved a highly significant, with "Leinsamen" a significant reduction of blood cholesterol level.

Aged↗