Microplastic and PTFE contamination of food from cookware

Microplastics are a prolific environmental contaminant that have been evidenced in human tissues. Human uptake of microplastic occurs via inhalation of airborne fibres and ingestion of microplastic-contaminated foods and beverages. Plastic and PTFE-coated cookware and food contact materials may release micro- and nanoplastics into food during food preparation. In this study, the extent to which non-plastic, new plastic and old plastic cookware releases microplastics into prepared food is investigated. Jelly is used as a food simulant, undergoing a series of processing steps including heating, cooling, mixing, slicing and storage to replicate food preparation steps undertaken in home kitchens. Using non-plastic cookware did not introduce microplastics to the food simulant. Conversely, using new and old plastic cookware resulted in significant increases in microplastic contamination. Microplastics comprised PTFE, polyethylene and polypropylene particulates and fibrous particles, ranging 13-318 μm. Assuming a meal was prepared daily per the prescribed methodology, new and old plastic cookware may be contributing 2409-4964 microplastics per annum into homecooked food. The health implications of ingesting microplastics remains unclear.

Prevalence and virulence genes of Staphylococcus aureus from food contact surfaces in Thai restaurants

Background

Staphylococcus aureus is one of the most common pathogens responsible for food poisoning due to its ability to produce staphylococcal enterotoxin (SE). S. aureus can form biofilms on the surfaces of food processing devices, enabling the distribution of SE on foods through cross-contamination events. Thailand is known for its exotic cuisine, but there is no data on the prevalence of SE-harboring S. aureus in restaurants in Thailand.

Methods

In this study, we conducted surface swabs on surfaces of kitchen utensil that come into contact with food and on the hands of food handlers working in restaurants in the north part of Thailand. Isolated S. aureus was investigated for biofilm formation, virulence, and SE genes.

Results

Two hundred S. aureus were isolated from 650 samples. The highest prevalence of S. aureus contamination was detected on the hands of food handlers (78%), followed by chopping boards (26%), plates (23%), knives (16%), spoons (13%), and glasses (5%). All of them were methicillin-sensitive S. aureus (MSSA) and the mecA gene was not present in any strains. Biofilm formation was detected using the CRA method, and 49 (24.5%) were identified as biofilm-producing strains, with the hands of food handlers identified as the primary source of biofilm-producing strains. The prevelence of biofilm-related adhesion genes detected were: icaAD (13%), fnbA (14.5%), cna (6.5%), and bap (0.5%). Two classical enterotoxin genes, sec and sed, were also found in four and six of the S. aureus isolates, respectively, from hands and utensils.

Conclusion

The highest prevelence of S. aureus was detected on the hands of food handlers. S. aureus strains with biofilm and enterotoxin production abilities were discovered on food contact surfaces and the hands of food handlers, implying significant risk of food contamination from these sources that could be harmful to consumers. To avoid cross-contamination of food with food contact items, the food handlers' hands should be properly washed, and all food preparation equipment should be thoroughly cleaned.

Metal exposures from source materials for artisanal aluminum cookware

Artisanal aluminum cookware releases lead and other metals that pose significant health risk for people in low and middle-income countries. Cookware is made from recycled engine and electronic appliance parts, cans, and other materials. We obtained fourteen custom-made pots from Ghana, produced from seven different scrap aluminum sources. We sought to determine whether avoiding certain source materials could reduce leaching of metals. Cooking was simulated using dilute acetic acid and palm oil. Aluminum released from all pots exceeded recommended guidelines. Variable amounts of lead, cadmium, chromium, nickel and other metals were leached, with the most lead coming from auto radiators and mixed metals. Pots made from engine blocks did not yield detectable amounts of lead. All pots released potentially harmful concentrations of two or more metals. Selective scrap aluminum sourcing for recycled cookware does not avoid metal contamination of food, although some sources may release lower concentrations of certain metals.

Flipping food during grilling tasks, a dataset of utensils kinematics and dynamics, food pose and subject gaze

This paper presents a multivariate dataset of 2866 food flipping movements, performed by 4 chefs and 5 home cooks, with different grilled food and two utensils (spatula and tweezers). The 3D trajectories of strategic points in the utensils were tracked using optoelectronic motion capture. The pinching force of the tweezers, the bending force and torsion torque of the spatula were also recorded, as well as videos and the subject gaze. These data were collected using a custom experimental setup that allowed the execution of flipping movements with freshly cooked food, without having the sensors near the dangerous cooking area. Complementary, the 2D position of food was computed from the videos. The action of flipping food is, indeed, gaining the attention of both researchers and manufacturers of foodservice technology. The reported dataset contains valuable measurements (1) to characterize and model flipping movements as performed by humans, (2) to develop bio-inspired methods to control a cooking robot, or (3) to study new algorithms for human actions recognition.

Relationship between chopstick manipulation and cross-sectional shape in the developmental stages from infancy to early school age

Motor development was investigated in 114 children aged 4-9 years, and the effects of different cross-sectional shapes of chopsticks (octagonal, square, and triangular) on manipulation ability were examined. Children's chopstick manipulation was found to be related to the developmental stage and their way of holding them. Manipulation was enhanced when they transmitted the optimal force to the tips when closing, the bottom chopstick was stabilized when opening, and the upper chopstick was encouraged to rotate moderately. In addition, opening chopsticks is more difficult than closing them. Square chopsticks increase the force of the tips, whereas octagonal chopsticks encourage more rotation of the upper chopstick, indicating that differences in the ability to manipulate chopsticks during development affect the preference for cross-sectional shapes. We plan to examine the effectiveness of chopsticks with different cross-sectional shapes of the upper and bottom chopsticks by focusing on the opening operation.

The Role of Dishware Size in the Perception of Portion Size in Children and Adolescents with Obesity

Purpose: The influence of dishware on portion size perception in children and adolescents is inconclusive. This study investigated how children and adolescents with both obesity and a normal weight perceived portion size in different sized and shaped dishware items. Methods: The study included 60 children and adolescents with overweight and obesity (OBE) and 27 children and adolescents with normal weight (NW) aged from 9 to 17 years. The participants estimated quantities in three pairs of drinking glasses, one pair of bowls and two pairs of plates which varied in size and shape. The children were instructed to state intuitively which portion they would choose for big or small thirst/hunger. Thereafter they were asked to determine the exact amount by answering which dishware item contained the larger/smaller portion (cognitive evaluation). Results: There were no substantial differences in the intuitive evaluation of portion sizes between OBE and NW. During the cognitive evaluation, OBE estimated the amount of water in the glasses more correctly compared to NW (61% vs. 43%; p = 0.008); OBE estimated the amount of lentils in the bowls and on the plates significantly less correctly (39%) compared to NW (56%; p = 0.013). Conclusions: Habit formation and environmental stimuli might play a greater role in estimating food amounts in dishware than the child’s and adolescent’s body weight.

Impact of Portion Control Tools on Portion Size Awareness, Choice and Intake: Systematic Review and Meta-Analysis

Portion control utensils and reduced size tableware amongst other tools, have the potential to guide portion size intake but their effectiveness remains controversial. This review evaluated the breadth and effectiveness of existing portion control tools on learning/awareness of appropriate portion sizes (PS), PS choice, and PS consumption. Additional outcomes were energy intake and weight loss. Published records between 2006–2020 (n = 1241) were identified from PubMed and WoS, and 36 publications comparing the impact of portion control tools on awareness (n = 7 studies), selection/choice (n = 14), intake plus related measures (n = 21) and weight status (n = 9) were analyzed. Non-tableware tools included cooking utensils, educational aids and computerized applications. Tableware included mostly reduced-size and portion control/calibrated crockery/cutlery. Overall, 55% of studies reported a significant impact of using a tool (typically smaller bowl, fork or glass; or calibrated plate). A meta-analysis of 28 articles confirmed an overall effect of tool on food intake (d = –0.22; 95%CI: –0.38, –0.06; 21 comparisons), mostly driven by combinations of reduced-size bowls and spoons decreasing serving sizes (d = –0.48; 95%CI: –0.72, –0.24; 8 comparisons) and consumed amounts/energy (d = –0.22; 95%CI: –0.39, –0.05, 9 comparisons), but not by reduced-size plates (d = –0.03; 95%CI: –0.12, 0.06, 7 comparisons). Portion control tools marginally induced weight loss (d = –0.20; 95%CI: –0.37, –0.03; 9 comparisons), especially driven by calibrated tableware. No impact was detected on PS awareness; however, few studies quantified this outcome. Specific portion control tools may be helpful as potentially effective instruments for inclusion as part of weight loss interventions. Reduced size plates per se may not be as effective as previously suggested.

Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry

This paper describes a fast, sensitive, environment-friendly method for the determination of 19 primary aromatic amines (PAAs) in cooking utensils by capillary zone electrophoresis coupled with tandem mass spectrometry. The best electrophoretic separation of PAAs was obtained in 0.1 mol l^-1 formic acid (pH 2.4) as the background electrolyte, fused silica capillary (67 cm) with a run time below 6 min. The proposed method presented a linear calibration with correlation coefficients higher than 0.99 and reproducibility in a range of 1-25%. Limits of detection were in the range of 0.2-1.3 μg kg^-1 and recoveries were in a range of 85-120% for all the PAAs. The validated method was employed to determine PAAs on 36 samples of cooking utensils using acetic simulant. The results showed that 4,4'-diaminodiphenylmethane and aniline being the most frequently found PAAs in these samples and 28% of cooking utensils were not compliant.

Using a ripple wall to help blind people measure the water level in a container

The aim of this study is to determine whether swiping the ripple wall of a container can help blind people to measure the water level in it. Swiping the ripples on the wall of a container above the water level produces a different sound from doing so below the water level, and this difference in sound may be able to indicate the level of water in the container. Such sound differences associated with 27 3 D-printed containers with a capacity of 500 ml and various forms were recorded. One of the printed containers and a commercially available beverage container were tested by blind people to measure water levels in three operations. The experimental results reveal that the thickness of the wall affected the sound most strongly. The errors in the estimated water levels were significantly smaller when the containers was lifted and swiped than when it was lifted only. Practitioner summary: Lifting only is used by blind people to judge the fullness of a container. The experimental results reveal that the errors in the estimated water levels were significantly smaller when blind people lifted and swiped a 500 ml container with a ripple wall than when it was lifted only. Abbreviations: FA I: fast adapting fibers I; FA II: fast adapting fibers II; SA I: slowly adapting fibers I; SA II: slowly adapting fibers II.

Release behavior of metals from tin-lined copper cookware into food simulants during cooking and cold storage

The copper pots with an inner coating layer of tin have been remarkably used in many countries for a long time. In this study, leaching of some metals from tin-lined copper pots into food simulators at different pHs (4, 5.5, 7, and 8.5) during boiling processing (95 °C for 1, 2, and 3 h) or refrigerated storage (4 °C for 1, 2, and 3 days) was investigated. Citric acid and sodium hydroxide were used to adjust the pH of food simulators. The leaching concentrations of metals were analyzed by inductively coupled plasma optical emission spectrometers (ICP-OES). Scanning electron microscopy (SEM) was used to indicate the surface morphological properties of cookware. Based on the preliminary experiments, metals including Al, Sn, Cu, Mn, Fe, Ca, Na, Cr, Mg, and Zn were selected to analyze in acidic treatments. Furthermore, Al, Cu, Sn, Na, and Ca were analyzed for neutral and alkaline ones. Results showed that the boiling temperature for 3 h resulted in a much higher migration of metals compared with cold storage for 3 days. Mn and Cr showed the lowest metal concentration during cooking and cold storage, respectively. The concentration of Sn in acidic simulators was remarkably higher than the other metals during both cooking and refrigerated storage. However, Ca during cold storage, as well as Na during both cooking and cold storage, showed the most migration in alkaline solutions, among the other pHs. An acidic simulator with pH 4 showed the most considerable release of metals from copper pots. SEM results indicated more intense surface corrosion by acidic solution (pH 4) than alkaline one. In general, longer cooking and cold storage durations led to increasing metals release. The migration of the studied metals demonstrates the impurities of the tin layer of these cookwares that may lead to acute and/or chronic diseases.

Recycled aluminium cooking pots: a growing public health concern in poorly resourced countries

Lead exposure remains a significant public health problem, particularly in the informal sector. Recycling of scrap metal into artisanal pots is a growing concern in poorly resourced countries. Owing to the relatively light weight and low cost of the artisanal pots, as well as good conductivity which equates to lower usage of wood fuel, the pots are widely used. The aim of this article is to describe current insights and emerging evidence of health risks associated with artisanal pot making and usage. This thriving industry, particularly in poorly resourced communities, has multifaceted occupational, environmental and human health impacts. Given the complexity, innovative solutions need to be prioritized, evaluated and scaled up in relevant settings.

Glass shape influences drinking behaviours in three laboratory experiments

Reducing consumption of drinks which contain high levels of sugar and/or alcohol may improve population health. There is increasing interest in health behaviour change approaches which work by changing cues in physical environments ("nudges"). Glassware represents a modifiable cue in the drinking environment that may influence how much we drink. Here, we report three laboratory experiments measuring consumption of soft drinks served in different glasses (straight-sided vs. outward-sloped), using distinct paradigms to measure drinking. In Study 1 (N = 200), though total drinking time was equivalent, participants consumed a soft drink with a more 'decelerated' trajectory from outward-sloped tumblers, characterised by a greater amount consumed in the first half of the drinking episode. In Study 2 (N = 72), during a bogus taste test, participants consumed less from straight-sided wine flutes than outward-sloped martini coupes. In Study 3 (N = 40), using facial electromyography to explore a potential mechanism for decreased consumption, straight-sided glasses elicited more 'pursed' lip embouchures, which may partly explain reduced consumption from these glasses. Using a combination of methods, including objective measures of volume drunk and physiological measures, these findings suggest that switching to straight-sided glasses may be one intervention contributing to the many needed to reduce consumption of health-harming drinks.

SARS-CoV-2 RNA Detection on Disposable Wooden Chopsticks, Hong Kong

We detected severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) RNA on disposable wooden chopsticks used by 5 consecutive asymptomatic and postsymptomatic patients admitted for isolation and care at our hospital. Although we did not assess virus viability, our findings may suggest potential for transmission through shared eating utensils.

[Usage status of salt control spoon and influencing factors among students' caregivers of four cities in China in 2014]

OBJECTIVE

To analysis the usage status of salt control spoon and explore its influencing factors among student caregivers of four cities.

METHODS

The data of 2014 salt knowledge, attitude, practice(KAP) survey among urban residents in China was used, which a total of 12 848 student caregivers(male 4862, female 7986) were recruited from Guangzhou, Wuhan, Chengdu and Shenyang by stratified random cluster sampling method. A self-filling questionnaire survey was used to collect information about knowledge of salt and usage of salt control spoon. Logistic regression model was used to explore influencing factors of salt control spoon usage effected by gender, education level, family income, salt related knowledge, etc. .

RESULTS

The proportion of student caregivers who didn't know salt control spoon was 33. 3%, and 41. 9% of them knew salt control spoon but hadn't it. Only 24. 8% of them have heard of salt control spoon and had it at home. The proportion of having not heard salt control spoon among Wuhan, male, junior high school and below, other occupation and low family income group was higher than other groups. The proportion of having salt control spoon of groups in Guangzhou, female, high school and above, professional technical and clerical personnel, high family income was higher than other groups, and the difference was statistically significant(P<0. 01). Among the student caregivers having salt control spoon, the proportion of did not used salt control spoon, used it occasionally or used it without controlling the quantity and used it often and controlled the quantity was 10. 0%, 60. 6% and 29. 5%, respectively. The student caregivers of Shenyang, male, high family income groups used salt control spoon and controlled the quantity more often than the other groups, and the difference was statistically significant(P<0. 05). As shown in multivariate logistic regression analysis, the OR(95%CI) of high school and above, high income level, knowing the recommended intake of salt, knowing that high salt diet can cause high blood pressure on the influence of having salt control spoon was 1. 328(1. 221-1. 445), 1. 268(1. 029-1. 563), 1. 243(1. 145-1. 348)and 0. 838(0. 763-0. 921), respectively. Among the student caregivers who having salt control spoon, the OR(95%CI) of knowing the recommended intake of salt, knowing that high salt diet can cause high blood pressure, and source of salt control spoon(community/unit, friends/relatives) on the influence of using salt control spoon was 1. 473(1. 259-1. 722), 1. 249(1. 040-1. 501)and 0. 505(0. 415-0. 615)/0. 603(0. 441-0. 823), respectively.

CONCLUSION

There still existed lower proportion of awareness and usage of salt control spoon.

Occurrence of 30 trace elements in foods from a multi-centre Sub-Saharan Africa Total Diet Study: Focus on Al, As, Cd, Hg, and Pb

This paper reports occurrence data related to 30 trace elements in food composite samples from a multi-regional Sub-Saharan Africa Total Diet Study. Herein, 2700 samples grouped in 225 food composite samples corresponding to 13 food groups: cereals, tubers, legumes, vegetables, fruits, nuts/seeds, meat, eggs, fish, milk/dairy, oil/fats, and beverages from eight locations in four countries, namely Benin (Littoral/Borgou), Cameroon (Duala/North), Mali (Bamako/Sikasso), and Nigeria (Lagos/Kano) were prepared as consumed, pooled, and analysed using a validated method based on inductively coupled plasma-mass spectrometry. The occurrence data for Al, As, Cd, Hg, and Pb as regulated by the Codex Alimentarius are discussed herein. Although the levels of As, Cd, Hg, and Pb were above the limit of quantification, they were below the maximum limits set by the Codex in most samples analysed. A distinct feature was observed for cereals and tubers, as they were mostly contaminated with Al and Pb. A pilot study regarding the impact of using artisanal cookware (made from recycled aluminium) on the contamination of food samples was performed. Relevant contamination with Al and Pb when cooking tomato samples from Cameroon and Nigeria using artisanal aluminium cookware was compared to that when cooked using stainless-steel.

Promoting LPG usage during pregnancy: A pilot study in rural Maharashtra, India

Household air pollution from the combustion of biomass and coal is estimated to cause approximately 780,000 premature deaths a year in India. The government has responded by promoting uptake of liquefied petroleum gas (LPG) by tens of millions of poor rural families. Many poor households with new LPG stoves, however, continue to partially use traditional smoky chulhas. Our primary objective was to evaluate three strategies to transition pregnant women in rural Maharashtra to exclusive use of LPG for cooking. We also measured reductions in kitchen concentrations of PM2.5 before and after our interventions. Our core intervention was a free stove, 2 free LPG cylinders (one on loan until delivery), and repeated health messaging. We measured stove usage of both the traditional and intervention stoves until delivery. In households that received the core intervention, an average of 66% days had no indoor cooking on a chulha. In an adjacent area, we evaluated a conditional cash transfer (CCT) based on usage of LPG in addition to the core intervention. Results were less successful, due to challenges implementing the CCT. Pregnant women in a third nearby area received the core intervention plus a maximum of one 14.2 kg cylinder per month of free fuel. In their homes, 90% of days had no indoor cooking on a chulha. On average, exclusive LPG use decreased kitchen concentrations of PM2.5 by approximately 85% (from 520 to 72 μg/m3). 85% of participating households agreed to pay the deposit on the 2nd cylinder. This high purchase rate suggests they valued how the second cylinder permitted continuous LPG supply. A program to increase access to second cylinders may, thus, be a straightforward way to encourage use of clean fuels in rural areas.

Identification of non-volatile migrants from baby bottles by UPLC-Q-TOF-MS

Baby bottles made of polypropylene, Tritan® and silicone were evaluated regarding the migration of non-volatile compounds using UPLC-QTOF-MS. Twenty-seven compounds were identified. In all polypropylene samples the migration of 2.2'-(tridecylimino)bis-ethanol and derivatives thereof were detected in concentrations below the specific migration limit (1.2 mg.kg^-1). Furthermore, clarifying agents and glycerol derivatives were detected. Tritan baby bottle showed the migration of one slip additive. On the other hand, twenty compounds were detected in silicone baby bottles. Most of them were unknown compounds derived from acrylates. Once the migrants were identified, the risk assessment was carried out using the Threshold of Toxicological Concern (TTC) approach. The risk assessment of migrants coming from silicone samples showed levels above the threshold recommended as safe for babies.

Draw Your Dinner: A Longitudinal Study of Perceptions of Meal Size with Different Plate Sizes

Objectives: In this study, we examined the role of plate size in an individual's ability to draw what they had for dinner the previous evening. Methods: A sample of 199 students at one US university were given large pieces of paper with the image of a plate printed on them and asked to make an accurate drawing on the plate of what they had for dinner the previous evening once per week for 10 weeks. The sizes of the printed plates either stayed constant at 10.5 inches or 8.5 inches or started at 10.5 inches and decreased in small weekly increments to 8.5 inches. We hypothesized that participants given the changing size plates would unknowingly alter their drawn meal sizes in relation to the size of the plate offered. Results: Participants drew more food on larger plates than smaller plates. Participants given plates that decreased in size also decreased the size of their drawings and reported consuming a total of 69 square inches less food on the decreasing than the large plates. Conclusion: These findings suggest that changes in plate size may be useful in influencing food portion sizes over time when the size of the plates is decreased incrementally.

Siloxane in baking moulds, emission to indoor air and migration to food during baking with an electric oven

Linear and cyclic volatile methylsiloxanes (l-VMS and c-VMS) are man-made chemicals with no natural source. They have been widely used in cosmetics, personal care products, coatings and many other products. As a consequence of their wide use, VMS can be found in different environmental media, as well as in humans. We bought 14 new silicone baking moulds and 3 metallic moulds from the market and used them in different baking experiments. Four of the silicone baking moulds were produced in Germany, two in Italy, four in China, and for the other moulds were no information available. The metal forms were all produced in Germany. VMS were measured in the indoor air throughout the baking process and at the edge and in the center of the finished cakes using a GC/MS system. Additionally, the particle number concentration (PNC) and particle size distribution were measured in the indoor air. The highest median concentrations of VMS were observed immediately following baking: 301 μg/m³ of D7, 212 μg/m³ of D6, and 130 μg/m³ of D8. The silicone moulds containing the highest concentrations of c-VMS corresponded with distinctly higher concentrations of the compounds in indoor air. Using a mould for more than one baking cycle reduced the indoor air concentrations substantially. Samples collected from the edge of the cake had higher concentrations relative to samples from the center, with a mean initial concentration of 6.6 mg/kg of D15, 3.9 mg/kg of D9, 3.7 mg/kg of D12, and 4.8 mg/kg of D18. D3 to D5 were measured only at very low concentrations. Before starting the experiment, an average PNC of 7300 particles/cm³ was observed in the room's air, while a PNC of 140,000 particles/cm³ was observed around the electric stove while it was baking, but this PNC slowly decreased after the oven was switched off. Baking with 4 of the moulds exceeded the German indoor precaution guide value for c-VMS, but the health hazard guide value was not reached during every experiment. Compared to other exposure routes, c-VMS contamination of cake from silicone moulds seems to be low, as demonstrated by the low concentrations of D4 and D6 measured. For less volatile c-VMS > D6 the results of the study indicate that food might play a more important role for daily intake. As a general rule, silicone moulds should be used only after precleaning and while strictly following the temperature suggestions of the producers.

CONSORT-Assistive technology-180° rotating eating spoon improves the ability of eating of self-care patients with upper extremity dyskinesia: Rotating eating spoon improves eating ability

OBJECTIVE

This study aims to develop an assistive technology-180° rotating feeding spoon that could improve the ability of eating of self-care patients with upper extremity dyskinesia.

METHODS

The Brunnstrom 6-stage rating of hemiplegia was adopted. During the different recovery stages of the upper limbs, the patients orally ate using a feeding spoon with a non-rotatory head and a 180° rotating feeding spoon. The ability of these patients to eat by themselves was observed, and the basic activity of daily living (BADL) was assessed using the Barthel index (BI).

RESULTS

The Brunnstrom assessment scale was used to analyze the results of the patient's upper limb function examination, and the results revealed that the 180° rotating feeding spoon could assist patients with different degrees of upper limb dysfunction when eating independently.

CONCLUSIONS

The 180° rotating feeding spoon can assist patients with upper limb dysfunction when eating independently. For patients with different degrees of upper limb dysfunction, the spoon can provide different degrees of aid.

Applying a Pneumatic Interface to Intervene with Rapid Eating Behaviour

Higher eating rates are positively correlate with obesity. In this paper, we propose the design of a new eating utensil that can reduce eating rate by interfering with eater's ability to eat quickly. This utensil can change its rigidity and shape by deflating itself to interfere with eating. In this study, a low fidelity proof-of-concept prototype device has been designed to provide physical resistance in order to help people reduce their eating rate. The proposed prototype could be used to demonstrate the feasibility of applying a pneumatically actuated shape-changing interface to embed physical resistance into an eating utensil.

Effect of hand washing and personal hygiene on hand food mouth disease: A community intervention study

There are no specific treatment drugs and vaccine for Hand Foot and Mouth Disease (HFMD). Taking effective preventive measures is particularly important for control of HFMD infection. The objective of this study is to evaluate the effect of intervention of intensive education on hand hygiene on HFMD.We randomized 64 villages into intervention and control groups in Handan, Hebei province, China. Parents and caregivers of children 6 to 40 months age group in intervention villages received intensive education on hand hygiene. Control group received general education. The intervention period was from April 1 to July 31, 2011 and April 1 to July 31, 2012. We measured and compare the knowledge and incidences of HFMD between 2 groups.We collected 6484 questionnaires, including 3583 in the intervention group [response rate: 96% (3583/3726)] and 2901 in the control group [response rate: 90% (2901/3224)]. We observed that hand washing habit of children and parent, knowledge of HFMD of parents, children's daily cleaning habits scores improved in the intervention group and higher than that in the control group at both the end of year 1 (April 1-July 31, 2011)and year 2 (April 1-July 31, 2012). The incidence of HFMD (2.1%) in intervention group was significantly lower than that in control group (4.2%) at year 2 (χ = 22.138, P <.001). The positive percent of coli-form on the hand swabs in intervention group (2.00%) were significantly lower than that in control group (9.45%) at the end of year 2.The intervention of intensive education on hand hygiene effectively improved the personal hygiene both of children and parents, as well as reduced the incidence of HFMD. We suggested expanding the intervention measures in community to prevent HFMD.

Metals in paints on chopsticks: Solubilization in simulated saliva, gastric, and food solutions and implication for human health

Paints are often used on chopsticks, however, a paucity of studies has assessed metals in the paints and the associated health risk. In this study, total Pb, Cd, Cr, Co, and Ni concentrations in paints were assessed for 72 wood and 29 stainless steel chopsticks with different colors while metal solubilization from paints in simulated saliva, 0.07 M HCl, and 1% citric acid solutions was measured for 9 samples having total Pb > 90 mg kg^-1, representing exposure scenarios of mouthing, incidental paint ingestion, and metal migration in food. Results showed that Pb (0.12-500,000 mg kg^-1), Cd (0.002-120,000 mg kg^-1), Cr (2.2-8400 mg kg^-1), Co (0.004-2600 mg kg^-1), and Ni (0.10-150,000 mg kg^-1) concentrations varied considerably among paint samples. Most samples showed low metal concentrations, however, high metal concentrations were observed in red and green paints on stainless steel chopsticks, while paints on wood chopsticks showed lower metal concentrations. Estimation of daily metal intakes incorporating metal solubilization data in saliva, 0.07 M HCl, and 1% citric acid solutions suggested that the health risk via saliva contact was negligible, while unacceptable health risk was observed for Pb and Cd via their solubilization in 0.07 M HCl and 1% citric acid solutions from paints with high Pb and Cd concentrations. To avoid Pb and Cd exposure, use of metal-based paints on chopsticks should be banned, particularly in countries where food is regularly consumed with chopsticks.

Effect of glass shape on the pouring accuracy of liquid volume

BACKGROUND

The shape of glassware may exacerbate or counteract biases in perceived volume, which may lead people to misjudge the pouring of alcoholic drinks. The aim of these studies was to investigate the effect of glass shape on the pouring accuracy of liquid volume.

METHODS

In Study 1, using an online computerised task, participants (n = 211) were asked to pour liquid in glasses in a within-subjects design with factors of glass shape (straight, curved) and requested percentage fullness (10, 20, 25, 30, 40, 50, 60, 70, 75, 80, 90%). Curve estimations were carried out to determine if errors followed a linear or non-linear relationship. In Study 2, in a real world experimental study, participants (n = 96) were asked to pour water to the midpoint of pint glasses in a within-subjects design with one factor of glass shape (straight, curved, tulip, inverted). Differences between poured amounts were analysed using one-way repeated measures ANOVA.

RESULTS

In Study 1, participants under-poured in curved glasses compared to straight glasses at all requested amounts. In Study 2, participants under-poured in curved (p < 0.001, dz = 1.51) and tulip (p < 0.001, dz = 0.59) glasses compared to straight glasses. Findings were inconclusive as to whether or not a difference was present between pourings in inverted and straight glasses. Participants displayed a tendency to under-pour in all glasses relative to requested amounts in both studies.

CONCLUSIONS

The shape of glassware appears to influence the pouring accuracy of liquid. Pouring in tulip and curved glasses was more inaccurate compared to straight glasses, possibly due to the height of liquid within the glass and volume changing in a non-linear relationship.

Perspective: Novel Commercial Packaging and Devices for Complementary Feeding

In recent years, so-called baby food pouches and other novel packaging and devices have been marketed for complementary feeding. To date, no experimental studies have been conducted to determine health and nutrition effects or the safety of baby food pouches and related feeding devices. Yet, these products hold the potential to fundamentally change the ways in which infants and children consume solid foods in infancy and early childhood. In this review, a selection of complementary feeding devices and their potential effects on breastfeeding, formula-feeding, safe and appropriate complementary feeding, and the timely transition to family foods are explored. Because manufacturers have innovated older designs of traditional feeding bottles and pacifiers for complementary feeding, perspectives on potential health effects and the safety of devices are drawn from research on feeding bottles and pacifiers. Recommendations include scaling up research on the safety, nutrition, and health impacts of commercial packaging and devices. In addition, manufacturers should ensure that devices conform to consumer product safety commission specifications and that instructions for use are in line with policies protecting pediatric dental health. Marketing of commercial devices and packaging should conform to the International Code of Marketing of Breastmilk Substitutes.

Feasibility of an estimated method using graduated utensils to estimate food portion size in infants aged 4 to 18 months

The Diet and Nutrition Survey of Infants and Young Children (DNSIYC) was carried out in 2011 to assess the nutrient intakes of 4 to 18 month old infants in the UK. Prior to the main stage of DNSIYC, pilot work was undertaken to determine the impact of using graduated utensils to estimate portion sizes. The aims were to assess whether the provision of graduated utensils altered either the foods given to infants or the amount consumed by comparing estimated intakes to weighed intakes. Parents completed two 4-day food diaries over a two week period; an estimated diary using graduated utensils and a weighed diary. Two estimated diary formats were tested; half the participants completed estimated diaries in which they recorded the amount of food/drink served and the amount left over, and the other half recorded the amount of food/drink consumed only. Median daily food intake for the estimated and the weighed method were similar; 980g and 928g respectively. There was a small (6.6%) but statistically significant difference in energy intake reported by the estimated and the weighed method; 3189kJ and 2978kJ respectively. There were no statistically significant differences between estimated intakes from the served and left over diaries and weighed intakes (p>0.05). Estimated intakes from the amount consumed diaries were significantly different to weighed intakes (food weight (g) p = 0.02; energy (kJ) p = 0.01). There were no differences in intakes of amorphous (foods which take the shape of the container, e.g. pureed foods, porridge) and discrete food items (individual pieces of food e.g. biscuits, rice cakes) between the two methods. The results suggest that the household measures approach to reporting portion size, with the combined use of the graduated utensils, and recording the amount served and the amount left over in the food diaries, may provide a feasible alternative to weighed intakes.

Factors that enable or limit the sustained use of improved firewood cookstoves: Qualitative findings eight years after an intervention in rural Mexico

Objective

The aim of this study was to analyze the factors enabling/limiting the use of improved cookstoves among rural fuel wood users from one mestizo and two indigenous communities eight years after an intervention in the state of Michoacan, in Mexico.

Methods

A qualitative study with an ethnographic perspective was conducted in 2013/2014 based on 62 interviews with women who had participated in an improved firewood cookstove program in 2005. Thematic qualitative content analysis was performed.

Results

Very few women from the indigenous communities were using the improved cookstove at the time of the study; the majority had dismantled or had ceased using it; whereas most of those from the mestizo community were using it for all of their cooking activities. In the indigenous communities, characterized by extended families, uptake of new technology was limited by traditional routine practices, rearrangement of rooms in the house, attachment to the traditional stove, a low- or non-risk perception of woodsmoke; gender relations, insufficient training, non-compliance with program recommendations and design-related aspects. Conversely, in the mestizo community, the uptake of the improved cookstove was favored by routine cooking practices in a nuclear family, a previous use of a raised cookstove and social representations on the health-disease-death effects of woodsmoke vs. the health benefits of cooking with improved stoves. The sociocultural dimension of communities and the cookstove design are aspects that either favor or limit the use of improved cookstoves in indigenous and mestizo populations.

Conclusions

Effective cookstove programs must take these elements into account from their early planning stages, and blend them into implementation and follow-up. Project communication, training and differentiated follow-up activities ensuring the operation and maintenance of the cookstove, should be designed according to the specific needs and traditions of each community; they should be based on the preferences and needs of the users.

Feeding Neonates by Cup: A Systematic Review of the Literature

Objective WHO and UNICEF recommend cup feeding for neonates unable to breastfeed in low-resource settings. In developed countries, cup feeding in lieu of bottle feeding in the neonatal period is hypothesized to improve breastfeeding outcomes for those initially unable to breastfeed. Our aim was to synthesize the entire body of evidence on cup feeding. Methods We searched domestic and international databases for original research. Our search criteria required original data on cup feeding in neonates published in English between January 1990 and December 2014. Results We identified 28 original research papers. Ten were randomized clinical trials, 7 non-randomized intervention studies, and 11 observational studies; 11 were conducted in developing country. Outcomes evaluated included physiologic stability, safety, intake, duration, spillage, weight gain, any and exclusive breastfeeding, length of hospital stay, compliance, and acceptability. Cup feeding appears to be safe though intake may be less and spillage greater relative to bottle or tube feeding. Overall, slightly higher proportions of cup fed versus bottle fed infants report any breastfeeding; a greater proportion of cup fed infants reported exclusive breastfeeding at discharge and beyond. Cup feeding increases breastfeeding in subgroups (e.g. those who intend to breastfeed or women who had a Caesarean section). Compliance and acceptability is problematic in certain settings. Conclusions Further research on long-term breastfeeding outcomes and in low-resource settings would be helpful. Research data on high risk infants (e.g. those with cleft palates) would be informative. Innovative cup feeding approaches to minimize spillage, optimize compliance, and increase breastfeeding feeding are needed.

[Intelligence quotient loss in Mexican pottery artisan's children]

BACKGROUND

In Mexico, artisans frequently use lead oxide or greta in order to produce utensils, which are destined to preparation and storage of food and drinks. Additionally, the risk of lead poisoning of artisans and their families is greater than in general population, and within these families, children are the most susceptible to lead poisoning. The aim of this study was to estimate IQ loss in Mexican children from potter families exposed to lead.

METHODS

Lead concentrations in soil were determined in 19 potter's homes that functioned as pottery workshops in seven Mexican states between 2009 and 2012. This information was used to estimate blood lead levels through the integrated exposure uptake biokinetic (IEUBK) model. The loss of IQ points was then estimated according to the Lanphear and Schwartz models.

RESULTS

The mean lead concentration found in the workshops' soil was 1098.4 ppm. Blood lead levels estimated in children under 8 years old were 26.4 µg/dL and the loss of IQ points comprised from 7.13 to 8.84 points depending on the model.

CONCLUSIONS

It is possible that 11 children from families of artisans in Mexico may be losing between 7.13 to 8.84 IQ points, due to lead exposure in their houses-workshops. This loss in IQ points could have important health, economic and social impacts.

Probabilistic approach for assessing infants' health risks due to ingestion of nanoscale silver released from consumer products

Silver nanoparticles (n-Ag) are widely used in consumer products and many medical applications because of their unique antibacterial properties. Their use is raising concern about potential human exposures and health effects. Therefore, it is informative to assess the potential human health risks of n-Ag in order to ensure that nanotechnology-based consumer products are deployed in a safe and sustainable way. Even though toxicity studies clearly show the potential hazard of n-Ag, there have been few attempts to integrate hazard and exposure assessments to evaluate risks. The underlying reason for this is the difficulty in characterizing exposure and the lack of toxicity studies essential for human health risk assessment (HHRA). Such data gaps introduce significant uncertainty into the risk assessment process. This study uses probabilistic methods to assess the relative uncertainty and potential risks of n-Ag exposure to infants. In this paper, we estimate the risks for infants potentially exposed to n-Ag through drinking juice or milk from sippy cups or licking baby blankets containing n-Ag. We explicitly evaluate uncertainty and variability contained in available dose-response and exposure data in order to make the risk characterization process transparent. Our results showed that individual margin of exposures for oral exposure to sippy cups and baby blankets containing n-Ag exhibited minimal risk.

Mode of Grasp, Materials, and Grooved Chopstick Tip on Gripping Performance and Evaluation

This study evaluated the effects of the mode of grasping, chopstick materials, and the groove of the chopstick-tip on gripping performance of 32 participants, among whom 16 were accustomed to using chopsticks with a pliers-grasping mode and the other 16 with a scissors-grasping mode. Based on a random sequence, 8 kinds of chopsticks with different combinations (materials: bamboo, wood, plastic, and stainless steel, with and without grooves in the chopstick-tip) were used to carry out the action of gripping two different objects (peanuts and longan). The time to finish gripping 50 pieces of peanut and longan, the number which fell on the table when gripping, the subjective effort and the subjective preference were measures of efficiency of pinching for 8 kinds of chopsticks. Analysis showed that chopstick materials significantly affect time of gripping. The large object (such as longan) could be gripped more easily with the pliers-grasping mode or gripped with the grooved chopstick-tip. However, for small objects (such as peanuts), there was no significant difference in performance whether the chopstick-tip was grooved or not. A combination of bamboo chopsticks with grooved tips used with a pliers-grasping seem preferrable for more favorable gripping performance.

Leaching of arsenic from glazed and nonglazed potteries into foods

Potteries are traditionally used for cooking and storing foods in Turkey, the Mediterranean, and Middle East regions. Leaching of inorganic arsenic into the traditional white bean dish cooked in pottery has been determined for the first time in the literature. Accuracy of this method was validated by the analysis of a certified reference material, commercially marketed standard solutions, and arsenic spiked solutions. Locally available potteries were examined for the leaching studies. Variation in the leachability of inorganic arsenic from the potteries by acetic acid versus the number of use was studied. The concentrations of arsenic leached by 4% acetic acid decreased by the usage number. The glazed potteries released arsenic at lower concentrations to leaching by acetic acid than the same group of nonglazed potteries. The concentrations of leached arsenic were relatively high in the white bean dish, where the leach of arsenic from the potteries to acetic acid was low. All of the potteries examined released inorganic arsenic to white bean dish in concentrations that exceed the daily BMDL0.5 (210μg/day). However, because the potteries are used only about once a month, direct application of the daily dietary intake limits is not appropriate. According to the weekly BMDL0.5, the estimated contribution from arsenic was in the range of 34-79% of BMDL0.5. The results of this study showed that the potteries are the potential sources of arsenic. Pottery oiling in ovens, which is another traditional procedure before using the potteries, reduced the leaching of arsenic to foods.

Avoidance of bottles during the establishment of breast feeds in preterm infants

BACKGROUND

Preterm infants start milk feeds by gavage tube. As they mature, sucking feeds are gradually introduced. Women who choose to breast feed their preterm infant are not always able to be in hospital with their baby and need an alternative approach to feeding. Most commonly, milk (expressed breast milk or formula) is given by bottle. Whether using bottles during establishment of breast feeds is detrimental to breast feeding success is a topic of ongoing debate.

OBJECTIVES

To identify the effects of avoidance of bottle feeds during establishment of breast feeding on the likelihood of successful breast feeding, and to assess the safety of alternatives to bottle feeds.

SEARCH METHODS

We used the standard search strategy of the Cochrane Neonatal Review Group to search the Cochrane Central Register of Controlled Trials (CENTRAL; 2016, Issue 2), MEDLINE via PubMed (1966 to July 2016), Embase (1980 to July 2016) and CINAHL (1982 to July 2016). We also searched databases of clinical trials and the reference lists of retrieved articles for randomised controlled trials and quasi-randomised trials.

SELECTION CRITERIA

Randomised and quasi-randomised controlled trials comparing avoidance of bottles with use of bottles in women who have chosen to breast feed their preterm infant.

DATA COLLECTION AND ANALYSIS

Two review authors independently assessed trial quality and extracted data. When appropriate, we contacted study authors for additional information. Review authors used standard methods of The Cochrane Collaboration and the Cochrane Neonatal Review Group.

MAIN RESULTS

We included seven trials with 1152 preterm infants. Five studies used a cup feeding strategy, one used a tube feeding strategy and one used a novel teat when supplements to breast feeds were needed. We included the novel teat study in this review, as the teat was designed to more closely mimic the sucking action of breast feeding. The trials were of small to moderate size, and two had high risk of attrition bias. Adherence with cup feeding was poor in one of the studies, indicating dissatisfaction with this method by staff and/or parents; the remaining four cup feeding studies provided no such reports of dissatisfaction or low adherence. Meta-analyses provided evidence of low to moderate quality indicating that avoiding bottles increases the extent of breast feeding on discharge home (full breast feeding typical risk ratio (RR) 1.47, 95% confidence interval (CI) 1.19 to 1.80; any breast feeding RR 1.11, 95% CI 1.06 to 1.16). Limited available evidence for three months and six months post discharge shows that avoiding bottles increases the occurrence of full breast feeding and any breast feeding at discharge and at six months post discharge, and of full (but not any) breast feeding at three months post discharge. This effect was evident at all time points for the tube alone strategy and for all except any breast feeding at three months post discharge for cup feeding. Investigators reported no clear benefit when the novel teat was used. No other benefits or harms were evident, including, in contrast to the previous (2008) review, length of hospital stay.

AUTHORS' CONCLUSIONS

Evidence of low to moderate quality suggests that supplementing breast feeds by cup increases the extent and duration of breast feeding. Current insufficient evidence provides no basis for recommendations for a tube alone approach to supplementing breast feeds.

Aesthetic Properties of Everyday Objects

This research addresses whether one underlying concept of appreciation exists across different classes of objects. Three studies were done. To identify aesthetic properties relevant for the aesthetic judgment of everyday objects and paintings, in Study 1 expert interviews were conducted with 12 interior designers, object-oriented designers and architects, and 12 students of art history. In Study 2, multidimensional unfolding (MDU) was used to examine whether common judgment criteria can be identified for the objects of the different classes. A sample of 217 German subjects participated. 2- or 3-dimensional MDU solutions resulted for each object class. The identified dimensions were labeled using the aesthetic properties derived from the expert interviews (Study 1). These dimensions represent relevant dimensions of aesthetic judgment on which object properties vary. Study 2 suggested that people use different dimensions of aesthetic judgment for different object classes. The identified dimensions were then used to construct three sets of systematically varied everyday objects and one set of systematically varied paintings. Using this stimulus material in Study 3, conjoint analysis indicated these dimensions are differentially important for the overall aesthetic judgment.

Cup feeding versus other forms of supplemental enteral feeding for newborn infants unable to fully breastfeed

BACKGROUND

Breast milk provides optimal nutrition for term and preterm infants, and the ideal way for infants to receive breast milk is through suckling at the breast. Unfortunately, this may not always be possible for medical or physiological reasons such as being born sick or preterm and as a result requiring supplemental feeding. Currently, there are various ways in which infants can receive supplemental feeds. Traditionally in neonatal and maternity units, bottles and nasogastric tubes have been used; however, cup feeding is becoming increasingly popular as a means of offering supplemental feeds in an attempt to improve breastfeeding rates. There is no consistency to guide the choice of method for supplemental feeding.

OBJECTIVES

To determine the effects of cup feeding versus other forms of supplemental enteral feeding on weight gain and achievement of successful breastfeeding in term and preterm infants who are unable to fully breastfeed.

SEARCH METHODS

We used the standard search strategy of the Cochrane Neonatal Review group to search the Cochrane Central Register of Controlled Trials (CENTRAL 2016, Issue 1), MEDLINE via PubMed (1966 to 31 January 2016), Embase (1980 to 31 January 2016), and CINAHL (1982 to 31 January 2016). We also searched clinical trials' databases, conference proceedings, and the reference lists of retrieved articles for randomised controlled trials and quasi-randomised trials.

SELECTION CRITERIA

Randomised or quasi-randomised controlled trials comparing cup feeding to other forms of enteral feeding for the supplementation of term and preterm infants.

DATA COLLECTION AND ANALYSIS

Data collection and analysis was performed in accordance with the methods of Cochrane Neonatal. We used the GRADE approach to assess the quality of evidence.The review authors independently conducted quality assessments and data extraction for included trials. Outcomes reported from these studies were: weight gain; proportion not breastfeeding at hospital discharge; proportion not feeding at three months of age; proportion not feeding at six months of age; proportion not fully feeding at hospital discharge; proportion not fully breastfeeding at three months of age; proportion not fully breastfeeding at six months of age; average time per feed (minutes); length of stay; and physiological events of instability such as bradycardia, apnoea, and low oxygen saturation. For continuous variables such as weight gain, mean differences and 95% confidence intervals (CIs) were reported. For categorical outcomes such as mortality, the relative risks (RR) and 95% CIs were reported.

MAIN RESULTS

The experimental intervention was cup feeding and the control intervention was bottle feeding in all five studies included in this review. One study reported weight gain as g/kg/day and there was no statistically significant difference between the two groups (MD -0.60, 95% CI -3.21 to 2.01); while a second study reported weight gain in the first seven days as grams/day and also showed no statistically significant difference between the two groups (MD -0.10, 95% CI -0.36 to 0.16). There was substantial variation in results for the majority of breastfeeding outcomes, except for not breastfeeding at three months (three studies) (typical RR 0.83, 95% CI 0.71 to 0.97) which favoured cup feeding. Where there was moderate heterogeneity meta-analysis was performed: not breastfeeding at six months (two studies) (typical RR 0.83, 95% CI 0.72 to 0.95); not fully breastfeeding at hospital discharge (four studies) (typical RR 0.61, 95% CI 0.52 to 0.71).Two studies reported average time to feed which showed no difference between the two groups. Two studies assessed length of hospital stay and there was considerable variation in results and in the direction of effect. Only one study has reported gestational age at discharge, which showed no difference between the two groups (MD -0.10, 95% CI -0.54 to 0.34).

AUTHORS' CONCLUSIONS

As the majority of infants in the included studies are preterm infants, no recommendations can be made for cup feeding term infants due to the lack of evidence in this population.From the studies of preterm infants, cup feeding may have some benefits for late preterm infants and on breastfeeding rates up to six months of age. Self-reported breastfeeding status and compliance to supplemental interventions may over-report exclusivity and compliance, as societal expectations of breastfeeding and not wishing to disappoint healthcare professionals may influence responses at interview and on questionnaires.The results for length of stay are mixed, with the study involving lower gestational age preterm infants finding that those fed by cup spent approximately 10 days longer in hospital, whereas the study involving preterm infants at a higher gestational age, who did not commence cup feeding until 35 weeks' gestation, did not have a longer length of stay, with both groups staying on average 26 days. This finding may have been influenced by gestational age at birth and gestational age at commencement of cup feeding, and their mothers' visits; (a large number of mothers of these late preterm infants lived regionally from the hospital and could visit at least twice per week).Compliance to the intervention of cup feeding remains a challenge. The two largest studies have both reported non-compliance, with one study analysing data by intention to treat and the other excluding those infants from the analysis. This may have influenced the findings of the trial. Non-compliance issues need consideration before further large randomised controlled trials are undertaken as this influences power of the study and therefore the statistical results. In addition larger studies with better-quality (especially blinded) outcome assessment with 100% follow-up are needed.

[Diagnostic of health quality in artisanal cheese dairies of Zacazonapan municipality, State of Mexico]

OBJECTIVE

To determine the prevalence and the degree of contamination by molds and yeasts (M&Y), aerobic mesophilic bacteria (AMB), total coliforms (TC) and Salmonella spp. (S). These microorganisms were considered indicators of quality and hygiene in the manufacturing environment of Zacazonapan cheese.

MATERIALS AND METHODS

Samples from five cheese dairies at Zacazonapan municipality were collected. The samples were collected directly from hands, water, milk, curd, cheese and surface of utensils for cheese making.

RESULTS

All surfaces sampled were contaminated, there was an evident lack of hygiene in the cheese making process, the microorganisms count during cheese manufacturing were: for milk; 6.8, 6.7 and 4.5 log10 CFU/ml for M&Y, AMB and TC, respectively. For cheese, the presence of S was detected and presented the following counting: 9.16, 9.23 and 9.18 log10 CFU/g to M&Y, AMB and TC.

CONCLUSIONS

The lack of hygiene in dairies and implements for cheese manufacturing represents a risk for human health.

[Analysis of the Cochrane Review: Portion, Package or Tableware Size for Changing Selection and Consumption of Food, Alcohol and Tobacco. Cochrane Database Syst Rev. 2015;09: CD011045.]

Some of the main causes of mortality and morbidity among the developed countries - such as the cardiovascular, neurological and oncologic diseases - are deeply associated with modifiable risk factors. Primordial/primary prevention strategies that alter our environment can have an impact on these risk factors. The authors of this Cochrane systematic review sought evidence from randomized controlled trials to study the effect of the size of portions, packages, dishes and cups, as well as their respective formats, on the consumption and selection of food, alcoholic and non-alcoholic beverages and tobacco products. Overall, this review concludes that the choice of larger portions results in an increased consumption in food, non-alcoholic beverages and tobacco.

Isolation and Quantification of Polyamide Cyclic Oligomers in Kitchen Utensils and Their Migration into Various Food Simulants

Small amounts of cyclic monomers and oligomers are present in polyamide (PA)-based kitchen utensils. In this study, we isolated eight PA-based cyclic monomers and oligomers from kitchen utensils made from PA6 (a polymer of ε-caprolactam) and PA66 (a polymer of 1,6-diaminohexane and adipic acid). Their structures were identified using high-resolution mass spectrometry and ¹H- and ¹³C-nuclear magnetic resonance spectroscopy, and their residual levels in PA-based kitchen utensils and degree of migration into food simulants were quantified by high-performance liquid chromatography/mass spectrometry using purchased PA6 monomer and isolated PA66 monomers, and isolated PA6 and PA66 oligomers as calibration standards. Their total residual levels among 23 PA-based kitchen utensils made from PA6, PA66, and copolymers of PA6 and PA66 (PA6/66) ranged from 7.8 to 20 mg/g. Using water, 20% ethanol, and olive oil as food simulants, the total migration levels of the PA monomers and oligomers ranged from 0.66 to 100 μg/cm² under most examined conditions. However, the total migration levels of the PA66 monomer and oligomers from PA66 and PA6/66 kitchen utensils into 20% ethanol at 95°C were very high (1,700 and 2,200 μg/cm², respectively) due to swelling by high-temperature ethanol.

Determination of primary aromatic amines in cold water extract of coloured paper napkin samples by liquid chromatography-tandem mass spectrometry

The aim of this study was the optimisation of a multi-analyte method for the analysis of primary aromatic amines (PAAs) from napkins in order to support official controls and food safety. We developed a UHPLC-MS/MS method for the simultaneous determination of 36 toxicologically relevant PAAs for paper and board. Good regression coefficients of the calibration curves in a range of 0.992-0.999 and reproducibilities in a range of 2.3-15% were obtained. Limits of detections (LODs) were in the range of 0.03-1.4 µg l(-1) and recoveries were in a range of 21-110% for all the amines. A total of 93 coloured paper napkin samples from different European countries were bought and extracted with water to determine the PAAs. The results showed that 42 of 93 samples contained at least one PAA. More than half of the detected PAAs are considered as toxic, carcinogenic or probably carcinogenic to humans by the International Agency for Research on Cancer (IARC), or are classified as such in the European Union legislation on chemicals. Summed concentrations of PAAs in seven samples were higher than 10 µg l(-1), the limit of summed PAA in the European Union plastic food contact material regulation. Also, eight PAAs, classified as Category 1A and 1B carcinogen in the European Union legislation of chemicals, were detected at concentrations higher than 2 µg l(-1), exceeding the limit proposed by the Federal Institute for Risk Assessment in Germany. Aniline (n = 14) was most frequently present in higher concentrations followed by o-toluidine, o-anisidine, 2,4-dimethylaniline and 4-aminoazobenzene. Red, orange, yellow and multicoloured paper napkins contained the highest concentrations of total PAAs (> 10 µg l(-1)). Although the European Union has not harmonised the legislation of paper and board materials and, thus, there is no specific migration limit for PAAs from paper napkins, the present study showed that coloured paper napkins can contain toxic and carcinogenic PAAs at concentrations that are relevant for monitoring.

Gut: An underestimated target organ for Aluminum

Since World War II, several factors such as an impressive industrial growth, an enhanced environmental bioavailability and intensified food consumption have contributed to a significant amplification of human exposure to aluminum. Aluminum is particularly present in food, beverages, some drugs and airbone dust. In our food, aluminum is superimposed via additives and cooking utensils. Therefore, the tolerable intake of aluminum is exceeded for a significant part of the world population, especially in children who are more vulnerable to toxic effects of pollutants than adults. Faced with this oral aluminum influx, intestinal tract is an essential barrier, especially as 38% of ingested aluminum accumulates at the intestinal mucosa. Although still poorly documented to date, the impact of oral exposure to aluminum in conditions relevant to real human exposure appears to be deleterious for gut homeostasis. Aluminum ingestion affects the regulation of the permeability, the microflora and the immune function of intestine. Nowadays, several arguments are consistent with an involvement of aluminum as an environmental risk factor for inflammatory bowel diseases.

Simultaneous GC-MS determination of seven phthalates in total and migrated portions of paper cups

Phthalate acid esters are widely used as plasticizers to impart plastic flexibility in various industrial applications. In this study, the content of seven phthalates, dibutyl phthalate (DBP), benzyl butyl phthalate (BBP), di-(2-ethylhexyl) adipate (DEHA), di-2-ethylhexyl phthalate (DEHP), di-n-octyl phthalate (DNOP), di-isononyl phthalate (DINP), and di-isodecyl phthalate (DIDP) were determined in paper cups using gas chromatography-mass spectrometry (GC-MS). In addition, the potential migration of these seven phthalates from paper cups into various food stimulants under different conditions was evaluated. The levels of DBP, DEHA, DEHP, and DNOP were in the ranges of 0.07-3.14, 0.16-42.69, 0.45-58.56, and 0.3-2.4 mg/kg, respectively. Meanwhile, BBP, DINP, and DIDP were not detected in most of the tested samples. In the migration test, DEHA was released to 50 % ethanol and n-heptane in a time-dependent manner and the maximum migration levels were 65.62 ± 3.61 and 95.56 ± 19.76 μg/L, respectively. The release of other phthalates was very low or negligible. These results demonstrated that paper cups are not a significant source of phthalate exposure; however, DEHA could be released from paper cups into alcoholic beverages or oily liquid beverages in the human diet.

Pressure Cooker-A Potential Hazard in Domestic Setting

Pressure cooker is an integral part of Asian kitchen, and is frequently used in Nepal. Steam under pressure generated while cooking has high boiling point and great penetrating power. The use of pressure cooker in kitchen is associated with unintentional injuries that mostly include pressure cooker burns. In rare instances the pressure cooker may accidently explode and may cause serious injuries. The same mechanism is used in making explosive device for mass homicides. An unusual case of penetrating facial injury sustained in a pressure cooker explosion in a domestic setting is reported along with a brief review of literature on pressure cooker explosions.

Comparison of different methods to include recycling in LCAs of aluminium cans and disposable polystyrene cups

Many methods have been reported and used to include recycling in life cycle assessments (LCAs). This paper evaluates six widely used methods: three substitution methods (i.e. substitution based on equal quality, a correction factor, and alternative material), allocation based on the number of recycling loops, the recycled-content method, and the equal-share method. These six methods were first compared, with an assumed hypothetical 100% recycling rate, for an aluminium can and a disposable polystyrene (PS) cup. The substitution and recycled-content method were next applied with actual rates for recycling, incineration and landfilling for both product systems in selected countries. The six methods differ in their approaches to credit recycling. The three substitution methods stimulate the recyclability of the product and assign credits for the obtained recycled material. The choice to either apply a correction factor, or to account for alternative substituted material has a considerable influence on the LCA results, and is debatable. Nevertheless, we prefer incorporating quality reduction of the recycled material by either a correction factor or an alternative substituted material over simply ignoring quality loss. The allocation-on-number-of-recycling-loops method focusses on the life expectancy of material itself, rather than on a specific separate product. The recycled-content method stimulates the use of recycled material, i.e. credits the use of recycled material in products and ignores the recyclability of the products. The equal-share method is a compromise between the substitution methods and the recycled-content method. The results for the aluminium can follow the underlying philosophies of the methods. The results for the PS cup are additionally influenced by the correction factor or credits for the alternative material accounting for the drop in PS quality, the waste treatment management (recycling rate, incineration rate, landfilling rate), and the source of avoided electricity in case of waste incineration. The results for the PS cup, which are less dominated by production of virgin material than aluminium can, furthermore depend on the environmental impact categories. This stresses the importance to consider other impact categories besides the most commonly used global warming impact. The multitude of available methods complicates the choice of an appropriate method for the LCA practitioner. New guidelines keep appearing and industries also suggest their own preferred method. Unambiguous ISO guidelines, particularly related to sensitivity analysis, would be a great step forward in making more robust LCAs.

Migration studies of nickel and chromium from ceramic and glass tableware into food simulants

BACKGROUND

In addition to the release of lead and cadmium from ceramic and glass vessels, (acceptable limits being set by the EU 84/500/EC Directive), other harmful metals can migrate, such as nickel and chromium. Permissible migration limits for these latter metals however have not yet been set in the EU legislation. Both the toxic properties of nickel and chromium and the measures taken by the European Commission Working Group on Food Contact Materials for verifying permissible migration limits for lead, cadmium and other metals from ceramics have acted as drivers for studies on nickel and chromium release from ceramic and glass tableware.

OBJECTIVE

To investigate the migration of nickel and chromium into food simulants from ceramic and glassware, available on the Polish market, which are intended for coming into contact with food. Potential consumer exposure can thereby be estimated from the release of these elements into food.

MATERIALS AND METHODS

Tableware consisted of ceramics and glass vessels generally available on the domestic market, with inner surfaces being mainly coloured and with rim decorations. Migration of nickel and chromium studied from the ceramics was carried out in 4% acetic acid (24 ± 0.5 hrs at 22 ± 2°C), whilst that from glassware in 4% acetic acid (24 ± 0.5 hrs at 22 ± 2°C) and 0.5% citric acid (2 ± 0.1 hrs at 70 ± 2°C). The concentrations of metals which had migrated into the test solutions were measured by using flame atomic absorption spectrometry (FAAS). This analytical procedure had been previously validated by measuring nickel and chromium released into food simulants from ceramic and glass tableware where working ranges, detection limits, quantification limits, repeatability, accuracy, mean recovery and uncertainty were established.

RESULTS

Migration of nickel and chromium was measured from 172 ceramic and 52 and glass vessels samples, with all results being below the limits of quantification (LOQ = 0.02 mg/L), excepting one instance where a 0.04 mg/L concentration of nickel was found. The validated methods for measuring chromium achieved the following parameters; 0.02 to 0.80 mg/L operating range, 0.01 mg/L detection limit, 0.02 mg/L limit of quantification, 6% repeatability, 2.8% accuracy, 102% average recovery and 11% uncertainty. For the nickel method the corresponding parameters were 0.02 to 0.80 mg/L work- ing range, 0.02 mg/L limit of quantification, 0.01 mg/L detection limit, 5% repeatability, 6.5% accuracy, 101% average recovery and 12% uncertainty.

CONCLUSIONS

The tested ceramics and glassware did not pose a threat to human health regarding migration of nickel and chromium, and thus any potential exposure to these metals released from these products into food will be small. However, due to the toxicity of these metals, the migration of nickel and chromium is still required for articles coming into contact with food, which includes metalware.

KEY WORDS

ceramic tableware, ceramics, glassware, food contact articles, nickel, chromium leaching, migration.

Effect of an auditory feedback substitution, tactilo-kinesthetic, or visual feedback on kinematics of pouring water from kettle into cup

Pouring hot water from a kettle into a cup may prove a hazardous task, especially for the elderly or the visually-impaired. Individuals with deteriorating eyesight may endanger their hands by performing this task with both hands, relaying on tactilo-kinesthetic feedback (TKF). Auditory feedback (AF) may allow them to perform the task singlehandedly, thereby reducing the risk for injury. However since relying on an AF is not intuitive and requires practice, we aimed to determine if AF supplied during the task of pouring water can be used naturally as visual feedback (VF) following practice. For this purpose, we quantified, in young healthy sighted subjects (n = 20), the performance and kinematics of pouring water in the presence of three isolated feedbacks: visual, tactilo-kinesthetic, or auditory. There were no significant differences between the weights of spilled water in the AF condition compared to the TKF condition in the first, fifth or thirteenth trials. The subjectively-reported difficulty levels of using the TKF and the AF were significantly reduced between the first and thirteenth trials for both TKF (p = 0.01) and AF (p = 0.001). Trunk rotation during the first trial using the TKF was significantly lower than the trunk rotation while using VF. Also, shoulder adduction during the first trial using the TKF was significantly higher than the shoulder adduction while using the VF. During the AF trials, the median travel distance of the tip of the kettle was significantly reduced in the first trials so that in the thirtieth trial it did not differ significantly from the median travel distance during the thirtieth trial using TKF and VF. The maximal velocity of the tip of the kettle was constant for each of the feedback conditions but was higher in 10 cm s(-1) using VF than TKF, which was higher in 10 cm s(-1) from using AF. The smoothness of movement of the TKF and AF conditions, expressed by the normalized jerk score (NJSM), was one and two orders of magnitude higher from the VF, respectively. The median NJSM then decreased significantly by the fifth trial. Monitoring in-house activity via motion capture and classification of movements, i.e. liquid pouring, can assist with daily activities via AF. As a built-in feature in a smart home, this task-specific AF may prevent burn injuries of the visually-impaired.

Identification of substances migrating from plastic baby bottles using a combination of low-resolution and high-resolution mass spectrometric analysers coupled to gas and liquid chromatography

This work presents a strategy for elucidation of unknown migrants from plastic food contact materials (baby bottles) using a combination of analytical techniques in an untargeted approach. First, gas chromatography (GC) coupled to mass spectrometry (MS) in electron ionisation mode was used to identify migrants through spectral library matching. When no acceptable match was obtained, a second analysis by GC-(electron ionisation) high resolution mass spectrometry time of flight (TOF) was applied to obtain accurate mass fragmentation spectra and isotopic patterns. Databases were then searched to find a possible elemental composition for the unknown compounds. Finally, a GC hybrid quadrupole-TOF-MS with an atmospheric pressure chemical ionisation source was used to obtain the molecular ion or the protonated molecule. Accurate mass data also provided additional information on the fragmentation behaviour as two acquisition functions with different collision energies were available (MS(E) approach). In the low-energy function, limited fragmentation took place, whereas for the high-energy function, fragmentation was enhanced. For less volatile unknowns, ultra-high pressure liquid chromatography-quadrupole-TOF-MS was additionally applied. Using a home-made database containing common migrating compounds and plastic additives, tentative identification was made for several positive findings based on accurate mass of the (de)protonated molecule, product ion fragments and characteristic isotopic ions. Six illustrative examples are shown to demonstrate the modus operandi and the difficulties encountered during identification. The combination of these techniques was proven to be a powerful tool for the elucidation of unknown migrating compounds from plastic baby bottles.

Dishwashing water recycling system and related water quality standards for military use

As the demand for reliable and safe water supplies increases, both water quality and available quantity are being challenged by population growth and climate change. Greywater reuse is becoming a common practice worldwide; however, in remote locations of limited water supply, such as those encountered in military installations, it is desirable to expand its classification to include dishwashing water to maximize the conservation of fresh water. Given that no standards for dishwashing greywater reuse by the military are currently available, the current study determined a specific set of water quality standards for dishwater recycling systems for U.S. military field operations. A tentative water reuse standard for dishwashing water was developed based on federal and state regulations and guidelines for non-potable water, and the developed standard was cross-evaluated by monitoring water quality data from a full-scale dishwashing water recycling system using an innovative electrocoagulation and ultrafiltration process. Quantitative microbial risk assessment (QMRA) was also performed based on exposure scenarios derived from literature data. As a result, a specific set of dishwashing water reuse standards for field analysis (simple, but accurate) was finalized as follows: turbidity (<1 NTU), Escherichia coli (<50 cfu mL(-1)), and pH (6-9). UV254 was recommended as a surrogate for organic contaminants (e.g., BOD5), but requires further calibration steps for validation. The developed specific water standard is the first for dishwashing water reuse and will be expected to ensure that water quality is safe for field operations, but not so stringent that design complexity, cost, and operational and maintenance requirements will not be feasible for field use. In addition the parameters can be monitored using simple equipment in a field setting with only modest training requirements and real-time or rapid sample turn-around. This standard may prove useful in future development of civilian guidelines.

Feeling good about the iron rice bowl: Economic sector and happiness in post-reform urban China

Situated in China's market transition, this study examines the relationship between economic sector and a worker's happiness in post-reform urban China. Using datasets from the Chinese General Social Surveys 2003, 2006 and 2008, we find that workers in the state sector enjoy a subjective premium in well-being - reporting significantly higher levels of happiness than their counterparts in the private sector. We also find that during a period when a large wave of workers moved from the state sector to the private sector, those remaining in the state sector reported being significantly happier than did former state sector workers who had moved, whether the move was voluntary or involuntary. We attribute the higher level of reported happiness in the state sector than in the private sector to the disparity by sector in the provision of social welfare benefits. Those who made voluntary state-to-private moves experienced a trade-off in enjoying higher payoffs while losing job security, whereas involuntary mobiles experienced downward mobility and suffered a long-term psychological penalty.