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PubMed1996

Endemic Tyrolean infantile cirrhosis: an ecogenetic disorder.

BACKGROUND: 138 infants and young children died from an endemic infantile liver cirrhosis in a circumscribed rural area of western Austria between 1900 and 1974. Frequency of the disease peaked between 1930 and 1960. It has disappeared from this area since 1974. METHODS: Clinical and genetic data on the patients was gathered; pedigrees analysed and ethnographic studies and interviews were undertaken. FINDINGS: The disease, which was clinically and pathologically indistinguishable from Indian childhood cirrhosis and hepatic copper toxicosis, was transmitted by autosomal recessive inheritance. Cow's milk, contaminated with copper from untinned copper or brass vessels, may have contributed to the development of copper toxicosis. Replacement of untinned copper cooking utensils by modern industrial vessels has eradicated the disease. INTERPRETATION: Our findings strongly suggest that the endemic Tyrolean childhood cirrhosis-and by analogy non-Wilsonian hepatic copper toxicosis occurring elsewhere-is an ecogenetic disorder requiring the involvement of both genetic and environmental factors for the disease to become manifest.

Animals↗

PubMedDate not supplied

Aluminium content of foods and diets.

Literature data on the aluminium content of individual foods have been compiled, summarized and presented by food groups. The contribution of aluminium from food preparation and cooking utensils and from food additives is discussed. Literature data on the daily intake of aluminium are summarized, and the contribution of food groups to daily aluminium intake is estimated. The major sources of dietary aluminium include several with aluminium additives (grain products, processed cheese and salt) and several that are naturally high in aluminium (tea, herbs and spices). The aluminium that may migrate from aluminium utensils is probably not a major or consistent source of this element. Daily intakes of aluminium, as reported prior to 1980, were 18-36 mg per day. More recent data, which are probably more accurate, indicate intakes of 9 mg per day for teenage and adult females and 12-14 mg per day for teenage and adult males.

Aluminum↗

PubMed2005

Fitting a bilateral transhumeral amputee with utensil prostheses and their functional assessment 10 years later: a case report.

Traumatic transhumeral amputations resulting from electric burn injury are uncommon and present a significant rehabilitation challenge. Compensating for loss of fine, coordinated function of the upper extremities with prostheses is difficult medically, technologically, psychologically, and socially. We followed up a patient with traumatic bilateral transhumeral amputation who was fitted with specially designed bilateral low-temperature utensil prostheses for 10 years. A bilateral utensil prosthesis consists of 2 thermoplastic sockets, an elastic harness, 2 utensil holders, and several different utensils. The characteristics of utensil prostheses are low cost, quick fabrication, and responsiveness to a patient's needs. Ten years after the patient's first prosthesis fitting, he still used these specially designed prostheses. By using these devices and his feet, the patient has regained independence in most activities of daily living and gained a new working skill.

Activities of Daily Living↗

PubMed1994

Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes.

Salmonella enteritidis PT4 was recovered from fingers following the breaking of intact shell eggs artificially contaminated in the contents with the bacterium. Kitchen utensils used to mix egg dishes were salmonella-positive, sometimes after washing. Following the preparation of batter or the mixing of eggs, S. enteritidis was recovered from work surfaces over 40 cm from the mixing bowl. The bacterium survived well in thin, dry films of either batter or egg and, from an initial level of one cell per cm2, could be recovered from formica work surfaces 24 h after contamination.

Cooking and Eating Utensils↗

PubMed1994

Studies on the aluminium content in Chinese foods and the maximum permitted levels of aluminum in wheat flour products.

Four hundred and six food samples of 64 food items, as well as 19 samples of aluminum (Al) containing food additives, were collected from Guangdong, Hunan, Shanghai and Beijing, and their Al contents were determined. The migration of Al from cooking aluminium-utensils into foods was also studied. The results show that the average daily dietary intake of Al in Chinese population was 9-12 mg. The dietary intake of migrated Al from Al-containing cooking utensils was approximately 4 mg per person per day. However, the use of Al containing food additives in the preparation of certain wheat flour products (e.g. steamed bread, deep-fried dough sticks) caused significant increase of dietary Al intake (> 1 mg/kg/day, the ADI proposed by WHO.) It is suggested that the content of Al in wheat flour products should not exceed 100 mg/kg, in order to meet the WHO ADI.

Aluminum↗

PubMed1997

Studies on leaching of Cr and Ni from stainless steel utensils in certain acids and in some Indian drinks.

Leachates of Cr and Ni from stainless steel utensils viz., frying pans, bowls and tumblers, have been investigated, by exposing the utensils to decinormal solutions of citric, tartaric and lactic acids and to some common Indian drinks. A comparison of observed results indicate that the complexation of metal ions with organic acid anions is most vital and metal leaching is largely a function of the availability of free anions. The intake of Cr and Ni by human beings has also been calculated.

Aluminum↗

PubMed1983

Early introduction of copper-contaminated animal milk feeds as a possible cause of Indian childhood cirrhosis.

Brass and copper household utensils are a possible source of the gross hepatic copper accumulation characteristic of Indian childhood cirrhosis (ICC). In 107 families with a child with ICC, the use of copper or brass for water storage (97%) and of brass for milk storage (90%) or milk boiling (67%) resembled that of neighbouring village control families. However, the feeding history of 132 children with ICC differed from that of 70 children with other hepatic disorders and 311 children in 2 rural control groups. No child with ICC was exclusively breast-fed whereas 10%, 32%, and 25% of the control children were. Duration of breast-feeding was shorter in children with ICC and animal milk was introduced earlier. 57% were started on animal milk before 3 months of age. The age at introduction of animal milk correlated with the age at presentation with ICC. 66 urban Pune children had a feeding history similar to those with ICC, but in these families brass vessels were not used for milk. Experimentally, milk took up copper from utensils more avidly than water did. The copper concentration in milk samples obtained from ICC households, and those obtained experimentally, would supply a copper intake 6 to 20 times greater than that of the breast-fed infant, and similar to that producing copper toxicosis in the lamb. The hypothesis that early introduction of copper contaminated animal milk is of aetiological importance explains many of the epidemiological features of ICC.

Alloys↗

PubMed2005

Developmental changes in the functional brain responses of adolescents to images of high and low-calorie foods.

We examined cerebral responses to visually presented food images in children and adolescents. Eight healthy normal-weight females (ages 9-15) underwent functional magnetic resonance imaging (fMRI) while viewing photographs of high- and low-calorie foods and dining utensils. In general, food images yielded significant activation within the inferior orbitofrontal cortex, hippocampus, and fusiform gyri. High calorie food images activated the left hippocampus and subgenual cingulate, and age correlated positively with activity within the orbitofrontal cortex but negatively with activity within the anterior cingulate gyrus. Low-calorie foods activated the fusiform gyrus and demonstrated age-related increases in the left superior temporal gyrus and anterior cingulate. Utensils activated the fusiform gyrus and showed age-related increases in the prefrontal cortex. Data were also compared statistically to a sample of adults exposed to the same stimulus conditions. Findings support a developmental model of adolescent maturation whereby age-related changes in cerebral functioning develop from lower-order sensory processing toward higher-order processing of stimuli via prefrontal cortical systems involved in reward anticipation, self-monitoring, and behavioral inhibition.

Adolescent↗

PubMed1989

[Antimony and other heavy metals in metallic kitchen ware].

The antimony in metallic kitchen ware was determined. The content of this element in metals used for the production or repairing of utensils, containers and packaging which come in contact with foods is regulated and should be less than 5% in under the Japanese Food Sanitation Law. In eight metallic samples, antimony was detected in solder used for the production of a can for green tea and an eggbeater. The contents were 1.30% in the former and 1.90% in the latter. No antimony was detected in solder used for a cookie cutter. A sample of solder used for electric work, not for food utensils, contained 0.81% of antimony. In other metallic utensils which come in contact with food such as aluminum foil, a brass spoon, a stainless steel fork, a wire netting, and an iron rock for vegetable color stabilizing, antimony was not detected at a 0.05% detection limit. A qualitative test using rhodamine B also showed positive results in only three solder samples. Lead concentrations in solder used for the kitchen ware were from 39.3 to 51.3%. These concentrations were higher than the limit (20%) of lead content by the Law. No cadmium was detected in any samples.

Antimony↗

PubMed1996

[Determination of the amount of aluminum migration from kitchen utensils into milk].

The use of wide range of aluminium vessels in households may result in aluminium migration into foods and its increased intake with diet. As a result of model experiment it was shown that the storage of milk in order to produce sour milk in kitchen utensils made of aluminium caused an increase aluminium levels in sour milk and in the cottage cheese which was obtained from this milk. The concentration of aluminium in the cottage cheese from the sour milk which was produced in aluminium kitchen vessels were 3-4 fold higher than the concentration of this element in the same milk before its use to the experiment. Moreover, the concentration of aluminium in the cottage cheese produced in the glass vessel was similar to the concentration of this metal in the milk.

Aluminum↗

PubMed2005

[Stability of ascorbic acid at it contract alloy in presence of fluoride ions].

Aluminum utensils are considered as potentiAl source of dietary Aluminums. Report suggests that acidic food cooked or stored in presence of Aluminum foil contain high concentrations of Aluminum. Study on fluoride induced leaching of Aluminum from different pH. Higher concentrations of fluoride and lower pH enhance Aluminum leaching to a great extent. Evidence was obtained showing that after a 2-dyas exposure at room temperature in presence of floride NaF, Aluminum foil liberated nearly 1 mg/l of Aluminum, compared with less than 0.04 mg/l in absence of fluoride. There is reason to believe that in experiments with ascorbic acid NaF prevents the oxidation of ascorbic acid.

Alloys↗

PubMed2006

Laboratory evaluation of the 3-bowl system used for washing-up eating utensils in the field.

OBJECTIVE: A 3-bowl system is used for washing-up eating utensils on many expeditions when running water is not available. The utensils are washed in the first bowl until they are visibly clean, rinsed in the second bowl, and disinfected in the third bowl. The objective of this study was to evaluate the efficacy of this system in reducing bacterial loads on contaminated utensils and to compare it with alternative washing-up methods. METHODS: Different washing-up systems were tested with a simulated dish washing of 5 contaminated mess tins followed by 5 uncontaminated mess tins. Porridge was used to simulate food residue and was mixed with Escherichia coli to produce bacterial contamination. Reduction of bacterial load on the mess tins was measured, as were subjective observations regarding the various systems. RESULTS: Bacterial load on contaminated tins is reduced when the 3-bowl system is used. Uncontaminated tins become contaminated in bowl 1, but this is then reduced in subsequent bowls. Disinfectant use, especially bleach, produced a marked reduction in bacterial load on contaminated and uncontaminated tins when used in bowl 2. Detergent is needed to remove grease, and a final rinse removes the smell of disinfectant. CONCLUSIONS: Overall, the most effective washing-up system in the laboratory was removal of most food residue with detergent in bowl 1, finish washing with bleach until visibly clean in bowl 2, and a final rinse in drinkable water in bowl 3. This system has advantages over the established 3-bowl system by getting mess tins clean more easily, killing potentially harmful bacteria, and removing the smell and taste of disinfectant.

Avena↗

PubMed1990

Aluminium leaching and fluoride.

Aluminium leaching from cooking utensils is a source of dietary aluminium and there are differing reports in the literature concerning the effects of fluoride ions on aluminium leaching. This paper reports that aluminium leaching may be increased by around 5% when fluoride ion at 1 mg/litre is present. More dramatic increases in aluminium leaching occur if the fluoride ion concentration is increased to 20 mg/litre, but this would rarely, if ever, be found in a culinary situation. At fluoride ion concentrations likely to be encountered in cooking, the increased leaching due to fluoride is very small in relation to the effects of pH on aluminium leaching.

Aluminum↗

PubMed1975

Utensil swab test: its effectiveness in food service sanitation programs.

The effectiveness of the utensil swab test as part of the periodic inspection of food establishments was studied both as an indicator of cleanliness during the period between inspections and as an educational tool. Two to seven samplings were taken at intervals of two to three months at 95 food establishments in rural areas in the northern part of Israel. A statistical analysis showed a high variation and almost no correlation between repeated samplings of the same establishment. Also, no trend to suggest an educational effect was found. We concluded that, though the swab test had proved to be useful in special projects, it had no value as part of the periodic sanitary inspections.

Bacteria↗

PubMed1998

Contribution to chromium and nickel enrichment during cooking of foods in stainless steel utensils.

Nickel ingestion can cause exacerbation of dermatitis in patients who are already nickel-sensitive; Chromium (Cr VI) is the 2nd allergen, after nickel. However, stainless steel is widely used in home cookware. In this study, we determined nickel and chromium levels by atomic absorption spectrometry in 11 habitual menus cooked in different grades of stainless steel utensils. We noted a great difference in nickel and chromium intake depending on the menu, and a significant difference between the glass and stainless steel saucepans, but this was very low compared with the levels of nickel and chromium contained in the menus; mean intakes of these elements were under the tolerable daily intake (TDI) recommended by the World Health Organization. Hence, there is no advantage for nickel-sensitive patients in switching to materials other than stainless steel, provided that this is of good quality.

Allergens↗

PubMedDate not supplied

Purity of food cooked in stainless steel utensils.

An extensive programme of cooking operations, using household recipes, has shown that, apart from aberrant values associated with new pans on first use, the contribution made by 19% Cr/9% Ni stainless steel cooking utensils to chromium and nickel in the diet is negligible. New pans, if first used with acid fruits, showed a greater pick-up of chromium and nickel, ranging from approximately 1/20 to 1/3 and 1/20 to 1/2 of the normal daily intake of chromium and nickel respectively. This situation did not recur in subsequent usage, even after the pan had been cleaned by abrasion. A higher rate of chromium and nickel release in new pans on first use was observed on products from four manufactures and appears to be related to surface finish, since treatment of the surface of a new pan was partly, and in the case of electropolishing, wholly effective in eliminating their initial high release.

Chromium↗

PubMed1970

Hygiene of infant-feeding utensils. Practices and standards in the home.

Of 758 infants' feeding-bottles and teats collected aseptically by health visitors in four areas of Great Britain and examined in public health laboratories, less than two-thirds of the bottles and just over half of the teats produced results within an arbitrary "satisfactory" level. The mothers who said they used the hypochlorite method of sterilization and of storage of bottles and teats produced significantly better results. More of the mothers with satisfactory results had attended mothercraft classes. Twenty-two per cent. of babies in the sample were said to have suffered from diarrhoea, or vomiting, or both.The standards of home sterilization of bottles and teats could be improved, and straightforward and effective health education is required, together with professional backing, so that mothers would put into practice what they had been taught.

Adolescent↗

PubMed1992

The prevention of Indian childhood cirrhosis.

Previous studies have led to the hypothesis that the gross hepatic copper storage characteristic of Indian childhood cirrhosis (ICC) is due to the early introduction of animal milk feeds which have been contaminated with copper from brass household utensils. Amongst the families of 100 cases of ICC, the incidence of ICC in children born after dietary advice had been given (1/86) was significantly lower than in older siblings (12/125). This study attempted to document the incidence of ICC and the usage of brass before and after an intervention programme in Pune District advising against this pattern of infant feeding. The study encountered numerous difficulties in data gathering, but documented a fall in ICC prevalence resulting in its virtual disappearance in Pune District. This contrasted with an unchanged incidence in Chandigarh. Although a fall in brass usage was seen in Pune District, this was actually a spontaneous sociological change rather than a result of health education.

Alloys↗