Plasma Selenium Biomarkers in Low Income Black and White Americans from the Southeastern United States

Biomarkers of selenium are necessary for assessing selenium status in humans, since soil variation hinders estimation of selenium intake from foods. In this study, we measured the concentration of plasma selenium, selenoprotein P (SEPP1), and glutathione peroxidase (GPX3) activity and their interindividual differences in 383 low-income blacks and whites selected from a stratified random sample of adults aged 40–79 years, who were participating in a long-term cohort study in the southeastern United States (US). We assessed the utility of these biomarkers to determine differences in selenium status and their association with demographic, socio-economic, dietary, and other indicators. Dietary selenium intake was assessed using a validated food frequency questionnaire designed for the cohort, matched with region-specific food selenium content, and compared with the US Recommended Dietary Allowances (RDA) set at 55 µg/day. We found that SEPP1, a sensitive biomarker of selenium nutritional status, was significantly lower among blacks than whites (mean 4.4±1.1 vs. 4.7±1.0 mg/L, p = 0.006), with blacks less than half as likely to have highest vs. lowest quartile SEPP1 concentration (Odds Ratio (OR) 0.4, 95% Confidence Interval (CI) 0.2–0.8). The trend in a similar direction was observed for plasma selenium among blacks and whites, (mean 115±15.1 vs. 118±17.7 µg/L, p = 0.08), while GPX3 activity did not differ between blacks and whites (136±33.3 vs. 132±33.5 U/L, p = 0.320). Levels of the three biomarkers were not correlated with estimated dietary selenium intake, except for SEPP1 among 10% of participants with the lowest selenium intake (≤57 µg/day). The findings suggest that SEPP1 may be an effective biomarker of selenium status and disease risk in adults and that low selenium status may disproportionately affect black and white cohort participants.     

Utilization of commercial oilseed crops

The United States is a major producer of many different types of oilseeds, but the predominant one is soybean, that remarkable legume whose meal and oil serve many animal feed, human food, and domestic industrial product needs. More than half of the soybeans and the products produced from them are exported. The 16 mill MT of soy meal processed and fed in the United States in 1981 constituted 88% of the total oilseed meal, 71% of the high-protein feeds, and 48% of total processed feeds. Of the total soy protein available, less than 5% goes into human food products such as meat extenders, simulated meats, baked goods, dairy product analogs, dietary foods, infant foods, and fermented food products. Less than 1% of soy protein in the United States is used in industrial products, mainly as a binder for pigmented paper coatings. Of the total soy oil available, about 95% is consumed in food products such as margarines, salad oils, and cooking oils. About 5% of soy oil is applied to nonfood uses such as alkyd paints, plasticizer/stabilizers for vinyl plastics, soaps, eraser factices, and many other lesser uses. Other major oilseeds produced in the United States include cottonseed, flaxseed, peanut, safflower, and sunflower. Corn oil is produced in significant quantities as a by-product of the corn starch industry. The oilseed crops having the greatest oil productivity are peanut and sunflower. However, sunflower meal has certain deficiencies for feed and food uses. If the United States is to draw upon oilseed crops as significant contributors to feed, food, industrial products, and agricultural fuel needs, greatly improved productivity will be needed either from new oilseed crops or from improved varieties of present commercial crops.     

The Potato—Its origin,cytogenetic relationships,production, uses and food value

About eight billion bushels of potatoes are produced annually throughout the world, 400 million of them in the United States. In the United States and England they are used principally for human consumption; in other European countries as livestock food and as raw material for the manufacture of starch, alcohol and other by-products.     

Are Child Eating Patterns Being Transformed Globally?

Objective: To examine the extent to which child dietary patterns and trends are changing globally. Research Methods and Procedures: Diets of children 2 to 19 years of age were studied with nationally representative data from Russia and the United States, nationwide data from China, and regional data from metropolitan Cebu, Philippines. Twenty‐four‐hour dietary recalls were examined at several points in time to examine trends in calories consumed away from home, snacking behavior, and soft drink and modern fast food consumption. Urban—rural trends were compared. Results: U.S. and Cebu youth consume more than one‐third of their daily calories and a higher proportion of snack calories from foods prepared away from home. In contrast, away from home food consumption is minimal in Chinese and Russian children. U.S. and Cebu youth consume about one‐fifth of their total daily energy from snacks, but snacks provide a much lower proportion of energy in Russia (～16%) and China (where snacks provide only ～1% of energy). Fast food plays a much more dominant role in the American diet (～20% of energy vs. 2% to 7% in the other countries), but as yet does not contribute substantially to children's diets in the other countries. Urban—rural differences were found to be important, but narrowing over time, for China and Cebu, whereas they are widening for Russia. Discussion: This research suggests that globalization of the fast food and other modern food sectors is beginning to affect child eating patterns in several countries undergoing nutrition transition. However, the contribution of fast food and soft drinks to the diet of children remains relatively small in China, Russia, and Cebu, Philippines, relative to the United States.     

Mass Producing Food Traditions for West Africans Abroad

In this article, I examine West African foods sold mainly in specialty grocery stores, focusing on how technologies used in food production in West Africa are referenced in the brand names and packaging of processed African foods sold in the United States. Through their association with "timeless" West African food-processing techniques, such foods evoke memories of childhood and home. Yet the transformation of West African foods through new technologies of processing, packaging, and branding reflects different time and health concerns of West African immigrants living in the United States. Through their purchase of time-saving, mass-produced, and hygienically packaged foodstuffs, which are ideologically similar to but technologically very different from the production processes and cooking in Africa, West Africans in the United States use food to maintain social relations with their particular families, hometown associations, and religious groups, while also constituting national, regional, and global connections through the reinvention of food traditions.     

广州市食物硒含量及居民硒摄入量

调查了广州市常见食物中的硒含量.结果表明:动物性食品内脏、水产品、蛋类和羊肉等食品中的硒含量最为丰富(>150.0μg.kg-1);谷物与豆类中的硒含量相近(46.5～98.3μg.kg-1);蔬菜(15.8μg.kg-1)和水果(4.97μg.kg-1)中硒含量均较低;菌类在植物性食品中的硒含量最高(46.0μg.kg-1).广州市居民硒摄入量为98.5μg.d-1.其中,动物性食品占总硒摄入量的73.7%;植物性食品占26.3%;水产品和猪肉均占22.0%以上;大米占17.2%.广州市食品中的硒含量和居民每日硒摄入量能满足人体生理需要.     

Chinese chestnut production in the United States: Practice,problems, and possible solutions

There are fewer than 162 ha of commercial Chinese chestnut orchards in the United States, with approximately half of these in the Southeast. Large numbers of Chinese chestnut seedlings are planted annually in the United States for home and game food production; however, knowledge about chestnut propagation, fertilization, pests, harvest, storage and marketing is not adequate. There is little commercial marketing of U.S.-grown Chinese chestnuts through roadside markets and local farmers’ markets as the supply is low and unpredictable. However, we yearly import 4.5 mill kg of European chestnuts to satisfy the U.S. market. Successful chestnut orchards will require vegetatively propagated selections, intensive management, mechanical harvesting, and control of insect and disease pests.     

Producing selenium-enriched eggs and meat to improve the selenium status of the general population

The role of selenium (Se) in human health and diseases has been discussed in detail in several recent reviews, with the main conclusion being that selenium deficiency is recognised as a global problem which urgently needs resolution. Since selenium content in plant-based food depends on its availability from soil, the level of this element in food and feeds varies among regions. In general, eggs and meat are considered to be good sources of selenium in human diet. When considering ways to improve human selenium intake, there are several potential options. These include direct supplementation, soil fertilisation and supplementation of food staples such as flour, and production of functional foods. Analysing recent publications related to functional food production, it is evident that selenium-enriched eggs can be used as an important delivery system of this trace mineral for humans. In particular, developments and commercialisation of organic forms of selenium have initiated a new era in the availability of selenium-enriched products. It has been shown that egg selenium content can easily be manipulated to give increased levels, especially when organic selenium is included in hen’s diet at levels that provide 0.3–0.5 mg/kg selenium in the feed. As a result, technology for the production of eggs delivering ≈50% (30–35 μg) of the human selenium RDA have been developed and successfully tested. Currently companies all over the world market selenium-enriched eggs including the UK, Ireland, Mexico, Columbia, Malaysia, Thailand, Australia, Turkey, Russia and the Ukraine. Prices for enriched eggs vary from country to country, typically being similar to free-range eggs. Selenium-enriched chicken, pork and beef can also be produced when using organic selenium in the diet of poultry and farm animals. The scientific, technological and other advantages and limitations of producing designer/modified eggs as functional foods are discussed in this review.     

The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction

Background:

Several fast food companies have made commitments to reduce the levels of salt in the foods they serve, but technical issues are often cited as a barrier to achieving substantial reductions. Our objective was to examine the reported salt levels for products offered by leading multinational fast food chains.

Methods:

Data on salt content for products served by six fast food chains operating in Australia, Canada, France, New Zealand, the United Kingdom and the United States were collected by survey in April 2010. Mean salt contents (and their ranges) were calculated and compared within and between countries and companies.

Results:

We saw substantial variation in the mean salt content for different categories of products. For example, the salads we included in our survey contained 0.5 g of salt per 100 g, whereas the chicken products we included contained 1.6 g. We also saw variability between countries: chicken products from the UK contained 1.1 g of salt per 100 g, whereas chicken products from the US contained 1.8 g. Furthermore, the mean salt content of food categories varied between companies and between the same products in different countries (e.g., McDonald’s Chicken McNuggets contain 0.6 g of salt per 100 g in the UK, but 1.6 g of salt per 100 g in the US).

Interpretation:

The salt content of fast foods varies substantially, not only by type of food, but by company and country in which the food is produced. Although the reasons for this variation are not clear, the marked differences in salt content of very similar products suggest that technical reasons are not a primary explanation. In the right regulatory environment, it is likely that fast food companies could substantially reduce the salt in their products, translating to large gains for population health.It is widely accepted that excess dietary salt causes blood pressure to increase, and that salt is a major determinant of population blood pressure levels.^1,2 Recent estimates suggest that the numbers of deaths averted by moderate reductions in population salt consumption would be at least as many as those achieved by plausible reductions in population smoking rates.³ In western countries, more than three-quarters of dietary salt derives from processed foods.⁴ Coupled with rising rates of nutrition-related diseases worldwide,^5,6 the food industry has an increasingly important role to play in public health. With consumers now purchasing larger numbers of meals outside the home, fast food increasingly contributes to population intake of dietary salt.^7,8 Fast food tends to be more energy dense, contain more saturated fat and salt, contain fewer micronutrients and be eaten in larger portions than other foods.^9–11 Fast food items such as fried potatoes, pizzas and sugar-sweetened soft drinks typically provide between one-third and one-half of daily energy intake but less than one-quarter of most micronutrients.⁷A number of leading multinational fast food companies have shown their ability to reformulate foods to reduce salt levels. The United Kingdom’s Food Standards Agency and the New York City Health Department now have voluntary salt reduction targets in place for packaged foods,^12,13 and the National Salt Reduction Initiative in the United States has set targets for salt reduction for 25 categories of foods in restaurants.Technical feasibility is often cited by industry as an impediment to efforts to reduce salt content, with new processes and technologies required to deliver lower-salt products.¹⁴ There is, however, little evidence to verify whether industry has reached the technical limits of salt reduction. A survey of the salt levels in fast foods would provide insight into this issue by quantifying the variability in the salt levels of similar products produced by different companies in different countries.We sought to compile current data on salt content for products offered by six leading transnational fast food chains and to compare the results between companies, countries and products.     

Food Preferences and Nutrient Composition in Captive White-handed Gibbons, <Emphasis Type="Italic">Hylobates lar</Emphasis>

We aimed to assess spontaneous food preferences in captive white-handed gibbons and to analyze whether they correlate with nutrient composition. Via a 2-alternative choice test, we repeatedly presented 3 male Hylobates lar with all possible binary combinations of 10 types of food that are part of their diet in captivity and found the following rank order of preference: grape > banana = fig > apple > pear > honeydew melon > carrot > tomato > cucumber > avocado. Correlational analyses revealed a highly significant positive correlation between the food preference ranking and the total carbohydrate, fructose, and glucose contents of the foods (p < 0.01, respectively). With the exception of the trace mineral selenium (p < 0.05), there was no other significant correlation with any other macro- or micronutrient. In addition, the food preferences were stable across the day because rankings obtained from tests performed at 0900, 1200, and 1500 h, respectively, did not differ significantly (p > 0.05). Our results suggest that captive white-handed gibbons are not opportunistic, but selective feeders with regard to maximizing net gain of energy because only the content of carbohydrates, but not the contents of total energy, proteins, or lipids significantly correlate with the displayed food preferences. Further, the results suggest that captive Hylobates lar, in contrast to their free-ranging conspecifics, do not display marked changes in their food selection across the day.     

Production,harvesting, processing,utilization and economic importance of oats

Oats constitute an important feed grain crop in the United States and many other countries. World production in pounds averages one- third that of wheat and two- fifths that of rice or corn. The United States and Canada produce nearly half of the world crop. Oats are utilized primarily as feed for domestic animals. Although their bone- and muscle- building ingredients and other nutrient values are well known, less than five percent of the world crop is used as human food.     

The importance of selenium in food enrichment processes. A comprehensive review

Selenium is an essential element that determines the proper life functions of human and animal organisms. The content of selenium in food varies depending on the region and soil conditions. Therefore, the main source is a properly selected diet. However, in many countries, there are shortages of this element in the soil and local food. Too low an amount of this element in food can lead to many adverse changes in the body. The consequence of this may also be the occurrence of numerous potentially life-threatening diseases. Therefore, it is very important to properly introduce methods that condition the supplementation of the appropriate chemical form of this element, especially in areas with deficient selenium content. This review aims to summarize the published literature on the characterization of different types of selenium-enriched foods. At the same time, legal regulations and prospects for the future related to the production of food enriched with this element are presented. It should be noted that there are limitations and concerns with the production of such food due to the narrow safety range between the necessary and the toxic dose of this element. Therefore, selenium has been treated with special care for a very long time. For this reason, the presented mechanisms of production processes related to increasing the scale of selenium supplementation should be constantly monitored. Appropriate monitoring and development of the technological process for the production of selenium-enriched food is very important. Such food should ensure consumer safety and repeatability of the obtained product. Understanding the mechanisms and possibilities of selenium accumulation by plants and animals is one of the most important directions in the development of modern bromatology and the science of supplementation. This is particularly important in the case of rational nutrition and supplementing the human diet with an essential element such as selenium. Food technology is facing these challenges today.     

Intake of Inorganic Arsenic in the North American Diet

Dietary intake of inorganic arsenic, previously assumed to be an insignificant source of arsenic exposure in humans, was estimated for Canadian and United States populations. Input data included arsenic contents of various food groups, a limited historical database from the Ontario Ministry of the Environment measuring the percent inorganic arsenic in food groups, and food consumption data. Estimated daily dietary intake of inorganic arsenic ranges from 8.3 to 14?µg/day in the United States and from 4.8 to 12.7?µg/day in Canada for various age groups. These data suggest that between 21% to 40% of total dietary arsenic occurs in inorganic forms. Uncertainties regarding total arsenic in dairy products in the data set applied here may account for observed differences between United States and Canadian estimates. While estimates provided here are preliminary because of limitations in data on the proportion of inorganic arsenic in foods, this analysis suggests that dietary intake of inorganic arsenic is higher than is currently assumed. Additional research is needed to more fully characterize inorganic arsenic concentrations in foods. Future study is also needed on the variability of total and inorganic arsenic in foods and the bioavailability of dietary inorganic arsenic.     

Food,Money, and Morals: Compliance Among Natural Resource Harvesters

A comparative qualitative study of Norwegian and Newfoundland inshore fisheries revealed that compliance with the states fisheries regulations was governed by a set of moral distinctions which were strikingly similar in the two cases. Violations of government regulations were followed by informal sanctions only in commercial fisheries. Illegal food fishery was generally accepted. A fisherman could also break the law in commercial fisheries without being met with significant sanctions provided that it was generally perceived to be the only way to ensure a necessary outcome. The empirical findings are connected to the moral meanings of money and food, and it is suggested that the economies of natural resource harvesters include two different moral spheres. One of these spheres is linked to subsistence, small-scale operations and local exchange, and is perceived as morally safe. The other sphere is connected with money, large-scale operations, and exchange with strangers, and is seen as morally perilous.     

Fermented foods, feeds, and beverages

World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world. Even in the United States, one of the most affluent countries, there has been a considerable increase in the number of homeless people including mothers and children living in the streets or in substandard housing. The indigenous fermented foods and beverages already consumed for centuries by hundreds of millions of the world's masses can be used in many cases to improve and extend the world's food and nutrition supply at a relatively low cost. Fermented foods, feeds and beverages are getting ever increasing attention particularly in the developing world and also in the developed world. This paper summarizes activities and advances related to fermented foods, feeds, and beverages over the past several years.     

Lactic acid bacteria in a changing legislative environment

The benefits of using lactic acid bacteria in the food chain, both through direct consumption and production of ingredients, are increasingly recognised by the food industry and consumers alike. The regulatory environment surrounding these products is diverse, covering foods and food ingredients, processing aids, feed additives and dietary supplements. On a global basis, there are different approaches taken by the various regulatory authorities. While in Europe, the national legislation is gradually being harmonised, predominantly through the Novel Foods Regulation, there is still a wide disparity between the stringency of regulation of microbial products fed to animals and the comparatively relaxed approach to non-novel microbial products intended for human consumption. In the United States, the onus is on self-regulation of the manufacturer, with the Generally Recognised As Safe (GRAS) and Dietary Supplement Health Education Act (DSHEA) notification schemes encouraging industry to be more open about the ingredients they market. In Japan, the Foods for Special Health Use system continues to gain recognition as more products are approved, and is a potential model for other countries in regulating functional foods. Despite the different approaches to regulating these products, safety of microorganisms such as lactic acid bacteria in the food chain is paramount in all countries. This paper discusses the regulatory requirements of microbial products, predominantly lactic acid bacteria within the global markets, focusing mainly on the developments in Europe.     

Dietary fat increases energy intake across the range of typical consumption in the United States

Objective: The fat content of a diet has been shown to affect total energy intake, but controlled feeding trials have only compared very high (40% of total calories) fat diets with very low (20% of total calories) fat diets. This study was designed to measure accurately the voluntary food and energy intake over a range of typical intake for dietary fat. Methods and Procedures: Twenty‐two non‐obese subjects were studied for 4 days on each of three diets, which included core foods designed to contain 26, 34, and 40% fat, respectively of total calories and ad lib buffet foods of similar fat content. All diets were matched for determinants of energy density except dietary fat. Subjects consumed two meals/day in an inpatient unit and were provided the third meal and snack foods while on each diet. All food provided and not eaten was measured by research staff. Results: Voluntary energy intake increased significantly as dietary fat content increased (P = 0.008). On the 26% dietary fat treatment, subjects consumed 23.8% dietary fat (core and ad lib foods combined) and 2,748 ± 741 kcal/day (mean ± s.d.); at 34% dietary fat, subjects consumed 32.7% fat and 2,983 ± 886 kcal/day; and at 40% dietary fat subjects consumed 38.1% fat and 3,018 ± 963 kcal/day. Discussion: These results show that energy intake increases as dietary fat content increases across the usual range of dietary fat consumed in the United States. Even small reductions in dietary fat could help in lowering total energy intake and reducing weight gain in the population.     

Fat Preference: A Novel Model of Eating Behavior in Rats

Obesity is a growing problem in the United States of America, with more than a third of the population classified as obese. One factor contributing to this multifactorial disorder is the consumption of a high fat diet, a behavior that has been shown to increase both caloric intake and body fat content. However, the elements regulating preference for high fat food over other foods remain understudied.To overcome this deficit, a model to quickly and easily test changes in the preference for dietary fat was developed. The Fat Preference model presents rats with a series of choices between foods with differing fat content. Like humans, rats have a natural bias toward consuming high fat food, making the rat model ideal for translational studies. Changes in preference can be ascribed to the effect of either genetic differences or pharmacological interventions. This model allows for the exploration of determinates of fat preference and screening pharmacotherapeutic agents that influence acquisition of obesity.     

Comparison of Two Methods for the Isolation of Salmonellae From Imported Foods

Two methods for the detection of salmonellae in foods were compared in 179 imported meat and egg samples. The number of positive samples and replications, and the number of strains and kinds of serotypes were statistically comparable by both the direct enrichment method of the Food Hygiene Laboratory in England, and the pre-enrichment method devised for processed foods in the United States. Boneless frozen beef, veal, and horsemeat imported from five countries for consumption in England were found to have salmonellae present in 48 of 116 (41%) samples. Dried egg products imported from three countries were observed to have salmonellae in 10 of 63 (16%) samples. The high incidence of salmonellae isolated from imported foods illustrated the existence of an international health hazard resulting from the continuous introduction of exogenous strains of pathogenic microorganisms on a large scale.     

Physiological Adaptations in the Gastrointestinal Tract of Crayfish

SYNOPSIS. Crayfish are the dominant macrocrustacean in manyaquatic ecosystems and are the largest crustacean aquaculturalindustry in the United States, yet we know relatively littleabout their preferred and nutritionally important foods, aswell as their ability to utilize those foods. This review focuseson the ability of crayfish to detect foods, reduce food particlesize, digest macronutrients and the control of those functions.Of particular interest are the enzymatic capabilities of crayfish,especially trypsin, an alkaline protease, cellulase, muramidase,and possibly chitinase and chitobiase. The coordinated neuralcontrol of crayfish food location, ingestion and movement hasbeen well documented, while hormonal control mechanisms havenot. The conclusion we must draw from our current state of knowledgeis that crayfish have ample abilities to taste and locate potentialfoods and enzymatic adaptations developed in crayfish that allowuse of many of the foods they encounter in a benthic aquaticenvironment; other adaptations are lacking or have not beenelucidated.