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Jarosz M.,Instytut Zywnosci i Zywienia | Traczyk I.,Instytut Zywnosci i Zywienia | Tomasiuk R.,Zaklad Diagnostyki Laboratoryjnej | Respondek W.,Instytut Zywnosci i Zywienia
Alergia Astma Immunologia

Introduction. Many people declare abnormal symptoms after food intake. Up to 35% of general population and up to 67% of IBS patients claim that they suffer from food allergies. Aim of the study. Comparison of the incidence of specific IgE antibodies against selected food allergens in serum of the IBS patients and control group. Material and methods. The study was conducted among 150 IBS patients and 50 healthy subjects. At the first phase the concentration of sIgE against allergens contained in mixes was tested. Then sIgE concentration was analyzed against 8 allergens selected on the basis of the results of phase I and interviews with patients about products suspected as the cause of health problems. The antibody concentration was determined by enzyme immunoassay method. Results. Increased levels of sIgE occurred more frequently in the sera of healthy individuals than in IBS patients (93,5% vs. 70,1%). The most frequently elevated sIgE concentrations were found against allergens of egg, lemon (97%) and strawberries (93%) in IBS patients. In all patients in the control group elevated levels of IgE against allergens: egg white, rye, and lemons were found. Conclusions. The results did not confirm the hypothesis that higher levels of IgE against food allergens occur more frequently in the serum of IBS patients than in healthy subjects. Slightly increased concentrations of sIgE (below 3.5 IU/ml) in healthy individuals have no clinical significance. © Alergia Astma Immunologia 2011. Source

Wierzejska R.,Instytut Zywnosci i Zywienia
Medycyna wieku rozwojowego

For young people energy drinks have become the new fashion and also a quick way to increase the fitness of the body. Lack of legal regulations gives freedom in active ingredients concentration, based sometimes on the principle "the more the better". In the literature there are increasing data about adverse effects of energy drinks consumption. Children and adolescents are the risk group for negative health consequences. This article is a comprehensive literature review on the effects of energy drinks on the developing human body and its health safety. Source

For many teenagers the time of growing up is a period of trying prohibited substances. Nowadays apart from alcohol and tobacco new designed, psychoactive substances known as "smart drugs" or "legal highs" are available. Intensive development of their market is taking place in the last few years which is difficult to overcome by regulations only. Toxicological tests used now are not able to detect the presence of many such substances in the body. Designer drugs cause the interest of young people even from small towns and many times taking them give effects requiring medical help. Caffeine is also a psychoactive substance but depending on the dose it can have positive or detrimental effect. Recently there are more and more products with caffeine, especially drinks and dietary supplements, what can cause the increase of consumption of caffeine. Children are particularly exposed to the adverse effect of high consumption of caffeine because of their small body weight and development of the central nervous system. This article presents actual data about the market of designer drugs, frequency of using them, consumption of caffeine by children and teenagers and about the impact of these substances on the organism. Source

Agency: Cordis | Branch: FP7 | Program: CP-IP | Phase: KBBE.2011.2.4-02 | Award Amount: 7.58M | Year: 2012

Total Diet Studies (TDS) allow getting information on real dietary exposure to food contaminants consumption (heavy metals, mycotoxins, POPs...) and estimating chronic exposure to pesticide residues in food and food additives intake. TDS consider total exposure from whole diets and are based on food contamination as consumed rather than contamination from raw commodities, thus ensuring a realistic exposure measure. TDS facilitate risk assessment (RA) and health monitoring (HM). Some EU Member States (MS) and Candidate Countries (CC) have no TDS programme or use various methods to collect data, which were not examined yet to tell whether they are comparable or not. This is of interest for EFSA or WHO-FAO. Similarly it is important to harmonise methods to assess dietary exposure risks in MS, CC and at the European level compared with other world regions. The methods proposed will aim for food sampling, standard analytical procedures, exposure assessment modelling, priority foods and selected chemical contaminants consistency across MS and CC. Various approaches and methods to identify sampling and analyses will be assessed and best practice defined. Contaminants and foods which contribute most to total exposure in European populations will be defined. Priority will be given to training and support in EU MS and CC currently without TDS. It will demonstrate best practice in creating a TDS programme using harmonised methods in regions previously lacking TDS, and ensure consistency of data collected. A database will be set up describing existing EU studies and collating harmonised exposure measures and designed to allow risk assessors and managers handling dietary exposure more accurately and more specifically. TDSEXPOSURE will spread excellence in TDS throughout stakeholders and establish a legacy of harmonised methods for sampling and analysis, and science-based recommendations for future global studies.

Agency: Cordis | Branch: FP7 | Program: CP-IP | Phase: KBBE-2007-2-4-01;KBBE-2007-2-4-02 | Award Amount: 8.89M | Year: 2008

Flavouring, Additive and Food Contact Material Exposure Task: FACET FACET will deliver to the European Community a sustainable surveillance system, to estimate target food chemical intake. The project will consist of three main groupings of its 20 partners. The Chemicals group will prioritise the flavourings, additives and food contact materials for investigation and the food categories applicable to them. The Food group will take those food categories and will establish food ingredient occurrence data through the primary collection of food packaging material and the recording of all food ingredients in purchased foods. It will also create tired food consumption databases linked to the target food categories. In addition, where intake data is limited, models of regional diets will be developed. A group on chemical concentration will provide data on the concentration of target chemicals in target food groups. Databases on food intake, food chemical occurrence and food chemical concentration will be linked in algorithms which will be converted into computer code for the estimation of probabilistic exposure to target food chemical intake.

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