摘要:

Elemental concentrations from the UK total diet study reflecting the contents of foodstuffs of the diet and their preparation have been compared with the elemental concentration of the study reflecting the contents of the foodstuffs alone. A relationship is defined for a group of elements for which intake concentrations are constant from both studies. A second group is composed of elements for which there are sources other than foods, eg., from food processing, food preparation or from adventitious contact. The defined relationship enables the results from any subsequent adult dietary study to be assessed in terms of the dietary concentration of elements and this is exemplified by a control duplicate diet study.

ISSN:0265-203X    

DOI:10.1080/02652038709373608

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

Chloroform‐ethanol soluble components from 15 caramel colourings have been separated by gas chromatography, after trimethysilylation. Mass spectra have been obtained on the components shown present. Ten compounds have been structurally identified, namely: 3‐hydroxypyridine, 2‐hydroxymethylpyridine, 3‐hydroxy‐6‐methylpyridine, hydroxymethylpyrazine, 2‐hydroxymethyl‐5‐methyl‐pyrazine, 1’,2'‐dihydroxyethylpyrazine, and the 2,5‐ and 2,6‐isomers of l’,2'‐dihydroxyethylmethylpyrazine, and the 2,5‐ and 2,6‐isomers of methyl‐(l’,2’,3’,4'‐tetrahydroxybutyl) pyrazine.

ISSN:0265-203X    

DOI:10.1080/02652038709373609

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

Following a 7‐day control period, 5 male volunteers consumed, on each of 23 consecutive days, a weight of xanthan gum equal to 15 times the current acceptable daily intake (10mg/kg b.w.) approved by the EEC and by the Joint FAO/WHO Expert Committee on Food Additives; thus, the lightest and heaviest of the volunteers consumed 10.4g and 12.9g respectively of xanthan daily. Measurements before and at the end of the test period showed that the ingestion of xanthan, as a pre‐hydrated gel, acted as a bulking agent in terms of its effects on faecal wet and dry weight and intestinal transit time but had no significant effect on plasma biochemistry, haematological indices, urinalysis parameters, glucose tolerance and insulin tests, serum immunoglobulins, triglycerides, phospholipids and HDL cholesterol, breath hydrogen and breath methane concentrations. There was a moderate (10%) reduction in serum cholesterol and a significant increase in faecal bile acid concentrations. The data indicate that the ingestion of xanthan caused no adverse dietary nor physiological effects in any of the subjects. In particular, all of the enzymatic and other parameters that act as sensitive indicators of adverse toxicological effects remained unchanged.

ISSN:0265-203X    

DOI:10.1080/02652038709373610

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

The classes of cooked foods that contain detectable levels of mutagenic activity are discussed together with the effects of different cooking procedures on the extent of mutagen formation. Analytical procedures that have so far been devised to quantify the concentrations of specific mutagenic compounds are described and the levels of these species that have been detected in cooked foods are detailed.

ISSN:0265-203X    

DOI:10.1080/02652038709373611

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

Two collaborative studies have been made of the method devized for the determination ofN‐nitroso compounds as a group, which involves their selective denitrosation with hydrogen bromide in glacial acetic acid, followed by the measurement of the nitric oxide liberated using a chemiluminescence analyzer, such as the TEA. Considerable variation was evident between the results in the first study, most of the values reported being low. This situation undoubtedly arose from the carry‐over of traces of hydrogen bromide from one determination to the next, which resulted in premature denitrosation. The precision and consistency of the results were greatly improved in the second study, for which additional precautions had been recommended. All of the six participating laboratories reported reasonably consistent values, the coefficients of variation being 27.9% and 21.1% respectively, at the levels of spiking ofN‐nitrososarcosine equivalent to 32.9 ng and 146.4 ng of nitric oxide.

ISSN:0265-203X    

DOI:10.1080/02652038709373612

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

An approach to the synthesis ofN1‐nitroso‐3‐nitromethylindole, a nitrosation product of the alkaloid gramine, is described. The method involves a few reaction steps starting from indole‐3‐carbinol.

ISSN:0265-203X    

DOI:10.1080/02652038709373613

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

Deoxynivalenol (DON), an occasional contaminant of foodstuffs, has been implicated in outbreaks of mycotoxicosis. Balb‐c mice that had ingested 0.35 mg/kg of DON showed a drastic decrease in food intake and concomitant loss of weight. Severe depletion of the lymphoid organs and liver were also observed. Cardiac lesions, appeared as calcified pericarditis foci in young animals fed a diet contaminated by 10 to 20ppm of DON for a period of a few weeks. DON inhibited protein synthesis. This inhibition occurred at lower doses for the heart than for the other organs. This preferential effect on cardiac tissue correlated with the cardiotoxicity observed.

ISSN:0265-203X    

DOI:10.1080/02652038709373614

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

The extent of carryover of zearalenone in mouldy substrate guinea‐corn into native beer,burukutuwas determined using a laboratory adaptation of the traditional brewing procedure. Mean zearalenone carryover into finished product was 51.4±7.3% of that in the starting mixture, suggesting a moderate stability. Some 12.1 ±3.3% was removed with discarded solid residue.

ISSN:0265-203X    

DOI:10.1080/02652038709373615

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

Food has been found to be the main source of nickel intake by man. Nickel was fairly evenly distributed throughout the various food groups examined but highest concentrations of nickel were found in the canned vegetables, sugars and preserves, and bread and cereals food groups, suggesting a contribution from food processing equipment and, possibly, food cans. Mean dietary nickel intakes in the UK (1981–4) were between 0.14 and 0.15 mg/day. The contribution made to dietary nickel intakes by nickel from food utensils and cookware is discussed.

ISSN:0265-203X    

DOI:10.1080/02652038709373616

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

The results obtained between 1980 and 1985 in a Dutch monitoring programme investigating the presence of cadmium, lead, mercury and arsenic in meat, livers and kidneys of cattle are presented. During the period of investigation no clear trends were observed in the metal concentrations, except for lead in kidneys, for which the average concentration decreased from 0.48mg/kg in 1980 to 0.24mg/kg in 1985. The average cadmium and lead concentrations found in livers and kidneys in the present study were lower than those obtained for Dutch cattle investigated between 1970 and 1980. In general the metal concentrations found were in good agreement with data reported for other countries. The provisional Dutch legal limits for heavy metals in foods were exceeded only for cadmium in 2 kidney samples. Significant linear relations were found between the concentrations in livers and kidneys for arsenic, cadmium and lead. Significant relations were found also between the cadmium and lead concentrations in livers and between the cadmium levels in livers and kidneys and the age of the animals investigated.

ISSN:0265-203X    

DOI:10.1080/02652038709373617

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor