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Twenty-six hydrocarbons were identified in the essential oil of black pepper. Three of these are sesquiterpenes which have not been reported previously as occurring in this oil (beta-cubebene, alpha-guaiene and gamma-cadinene). Some other hydrocarbon constituents mentioned in the literature were absent in our pepper oil.
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The long-term effect of shoyu (Japanese soy sauce) on the gastric mucosa was assessed in intact rats and in those with a fundusectomy. One hundred female 4-month-old Wistar rats were divided into 4 groups:intact and operated rats on a control diet and intact and operated rats on the same diet saturated with shoyu. The animals given shoyu were smaller than the controls; 15 intact rats receiving the sauce were healthy at 33 months compared with 7 controls. Only 9 of 50 operated rats lived 33 months. Breast tumors developed in 10 control rats but in none given shoyu. The distribution of other tumors was the same. Two malignant neoplasms appeared to originate in the perigastric tissues of operated rats: a reticulum cell sarcoma in the shoyu group and a lymphosarcoma in the control group. None involved the gastric mucosa. Most of the operated rats (with or without shoyu) developed small benign gastric tumors. Mucosal histology was well preserved in 22 intact rats on shoyu: In 15 it was normal, in 7 there was mucus loss and nuclear changes in the cells of the gastric pits; 2 of the 7 had mild gastritis. One intact control showed patchy mucus loss. Shoyu did not appear to be a carcinogen in the rat; its prolonged use impaired neither health nor longevity. Long-term use was associated with gastric mucus loss and nuclear changes in a few rats, occasionally with a mild gastritis.
Sixty-one male spice grinders from 14 factories were studied to determine if they had any skin problems, respiratory symptoms or hearing loss associated with their work. All subjects were interviewed and examined. Audiometric examinations were arranged for those with significant noise exposure. Assessments of dust and noise levels were conducted. Symptoms of upper respiratory tract irritation, such as sneezing and runny nose, during work were experienced by 49.2 per cent of workers. These symptoms were maximal in the first few weeks of employment in spice grinding and did not recur in half of the affected workers. Over 26 per cent of the workers experienced a warm or burning sensation of the skin when grinding chili or pepper. None of the spice grinders had symptoms or evidence on physical examination of allergic skin disease or asthma. Noise-induced hearing loss was detected in 21 per cent of the workers examined but none had severe disabling deafness. Dust levels ranged from 0.03 to 0.82 mg/m3, with a mean value of 0.15 mg/m3. Noise exposure was significant, with levels of between 87 and 98 dBA. Control measures to reduce the noise and dust exposure are discussed.
Between March 31 and April 6, 1977, 59 individuals developed type B botulism. All ill persons had eaten at the same Mexican restaurant and all had consumed a hot sauce made with improperly home-canned jalapeno peppers, either by adding it to their food, or by eating a nacho that had had hot sauce used in its preparation. There was a highly significant association between illness and consumption of hot sauce when a comparison was made between ill persons and well controls: 4% of all restaurant patrons eating at the restaurant during the outbreak period became ill with botulism; however, approximately two-thirds of those actually exposed to the toxic hot sauce became ill. Disease severity was statistically correlated with incubation periods. No differences in disease severity were found between persons of different age groups. The full clinical spectrum (mild symptomatology with neurologic findings through life-threatening ventilatory paralysis) of type B botulism was documented.
From November 1981 to August 31, 1982, 126 bacteriologically confirmed cases of Salmonella oranienburg infections were reported in Norway. This paper summarizes the development of the outbreak and describes the epidemiologic and microbiologic investigations leading to the discovery of contaminated black pepper as the source of the outbreak. In an investigation limited to 26 patients in the Trøndelag region, the Trondheim Public Food Control Laboratory isolated S. oranienburg from six samples of black, ground pepper from the patients' households and from 15 samples of black, ground pepper from unopened, original packings having the trademark of the Norwegian Cooperative Association (Co-op).
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The case history is presented of a 4-year-old boy, with a history of pica, who aspirated table pepper with subsequent respiratory arrest, severe anoxia, and death. We believe this to be the first case reported in the literature of fatal accidental aspiration of pepper.
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The incidence of esophageal cancer varies in different populations and localities. The varied composition of the immigrant population of southern Israel afforded us an opportunity to investigate the frequency of the disease. The results of a retrospective study (1961-1985) revealed a high mean age-adjusted incidence rate (per 10(5)) in immigrant Indian men (6.5 +/- 2.17) and Indian women (17.2 +/- 5.12). Rates in all non-Indian immigrants were significantly lower: men 2.7 +/- 1.19, women 2.1 +/- 0.24. The relative risk of developing the disease was significantly higher in Indians. The age at diagnosis was lower in Indian women (54.6 +/- 10.4 years) than Indian men and other immigrants (p less than 0.05). The clinical features were similar in all cases. The risk factors in Indian men were not apparent; in women, the indiscrete use of spices might have raised the rate of esophageal cancer. The disease is more frequent in Indian populations in several parts of the world, and vigilance is required on the part of physicians.
To determine the effects of potassium on blood pressure and factors affecting blood pressure, we conducted a randomized, placebo controlled trial of a potassium chloride-based substitute for table salt in 23 patients with mild to moderate essential hypertension. In addition, the effects of potassium chloride on sodium balance were studied in 10 normal subjects. Potassium loading with 100 mmol/day over five days in these normal subjects caused a cumulative negative sodium balance of 138 +/- 35 mmol, similar in degree to that achieved by severe dietary sodium restriction. However, two weeks of potassium treatment (100 mmol/day) in patients with essential hypertension did not lower blood pressure (BP) either in the supine or upright positions (potassium treatment: mean BP 108 +/- 3 lying and 113 +/- 3 mmHg standing; placebo treatment: mean BP 109 +/- 3 lying and 115 +/- 3 mmHg standing). Patients found it difficult to tolerate the potassium-based salt substitute in the dose given. We conclude that it is premature to recommend an increase in potassium chloride intake as treatment for raised blood pressure.
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When 25 kinds of Japanese soy sauce at a concentration of 5% were incubated with 50mM sodium nitrite (pH 2) at 37 degrees for 1 hr, the reaction mixtures induced 34-834 (average 368 +/- 228) revertants per microliter of soy sauce equivalent in Salmonella typhimurium strain TA100 in the absence of S9 mix. The mutagen(s) formed was very unstable under natural daylight and a fluorescent lamp but quite stable under a yellow lamp as well as in the dark. In addition to the known precursors, i.e., tyramine and 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid, 1-methyl-1,2,3,4-tetrahydro-beta-carboline, which caused weak mutagenesis, was found in the soy sauce. However, the sum of the activities of the three mutagen-precursors after nitrite treatment accounted for only a part of the mutagenicity of nitrite-treated soy sauce. There was in the soy sauce a factor which increased ninefold the mutagenicity of nitrite-treated tyramine, 3-diazotyramine. Therefore, tyramine was considered the principal precursor of the mutagen produced in the nitrite-treated soy sauce. These three precursors together with the mutagenicity augmentation accounted for all the mutagenicity of nitrite-treated sauce. The mutagenicity-augmenting factor in the soy sauce was nonmutagenic before and after nitrite treatment and was stable to heat and light irradiation.
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