Candy
Dexfenfluramine
Tooth Erosion
Magic
Saliva, Artificial
Papio cynocephalus
Salivary Gland Diseases
Small taxes on soft drinks and snack foods to promote health. (1/99)
Health officials often wish to sponsor nutrition and other health promotion programs but are hampered by lack of funding. One source of funding is suggested by the fact that 18 states and 1 major city levy special taxes on soft drinks, candy, chewing gum, or snack foods. The tax rates may be too small to affect sales, but in some jurisdictions, the revenues generated are substantial. Nationally, about $1 billion is raised annually from these taxes. The authors propose that state and local governments levy taxes on foods of low nutritional value and use the revenues to fund health promotion programs. (+info)Turkish pepper (extra hot). (2/99)
A 38 year old female office worker was admitted with a newly discovered blood pressure of 250/110 mm Hg. Evaluation for secondary forms of hypertension was negative and treatment was begun. Sodium excretion was markedly reduced, plasma aldosterone was normal, and plasma renin activity was low. Therefore, presence of an aldosterone-like activity was suspected. Eventually, the patient confessed to abusing "Turkish Pepper", a brand of Scandinavian liquorice candies and "Fisherman's Friend", another brand of liquorice candies, concurrently. After eliminating liquorice from her diet, the hypertension disappeared thus allowing her antihypertensive treatment to be stopped. (+info)Survival of Salmonella east bourne and Salmonella typhimurium in chocolate. (3/99)
Experiments were carried out to assess the reduction rate of two salmonella strains (S. eastbourne and S. typhimurium) in chocolate bars. After artificial contamination of chocolate, after 'conching', with about 10(6) S. eastbourne/g. this organism was still recovered after 9 months storage. The strain of S. typhimurium was less resistant. Both serotypes died off more rapidly in bitter chocolate than in milk chocolate. After contamination with a smaller dose (about 10(3)/g.) with these two serotypes, similar differences were observed. (+info)Lead-contaminated imported tamarind candy and children's blood lead levels. (4/99)
In 1999, an investigation implicated tamarind candy as the potential source of lead exposure for a child with a significantly elevated blood lead level (BLL). The Oklahoma City-County Health Department tested two types of tamarind suckers and their packaging for lead content. More than 50% of the tested suckers exceeded the US Food and Drug Administration (FDA) Level of Concern for lead in this type of product. The authors calculated that a child consuming one-quarter to one-half of either of the two types of suckers in a day would exceed the maximum FDA Provis onal Tolerable Intake for lead. High lead concentrations in the two types of wrappers suggested leaching as a potential source of contamination. The authors used the Environmental Protection Agency's Integrated Exposure Uptake Biokinetic (IEUBK) model to predict the effects of consumption of contaminated tamarind suckers on populat on BLLs. The IEUBK model predicted that consumption of either type of sucker at a rate of one per day would result in dramatic increases in mean BLLs for children ages 6-84 months in Oklahoma and in the percentage of children wth elevated BLLs (> or =10 micrograms per deciliter [microg/dL]). The authors conclude that consumption of these products represents a potential public health threat. In addition, a history of lead contamination in imported tamarind products suggests that import control measures may not be completely effective in preventing additional lead exposure. (+info)Effect of iron-fortified candies on the iron status of children aged 4-6 y in East Jakarta, Indonesia. (5/99)
BACKGROUND: Iron deficiency anemia is the most prevalent nutrition problem in young children. One possible strategy to prevent iron deficiency anemia in this population group is the fortification of affordable food. OBJECTIVE: This study was designed to assess whether iron-fortified candies can improve iron status and are acceptable to children aged 4-6 y. DESIGN: A double-blind, placebo-controlled intervention study was conducted in Jakarta, INDONESIA: The children were randomly assigned to 1 of 2 treatment groups: a fortified group (n = 57) and a placebo group (n = 60). Every week for 12 wk, 30 g (10 pieces) candy was given to the children. The candy given to the fortified group contained 1 mg elemental Fe/g and very small amounts of other vitamins and minerals. RESULTS: The hemoglobin concentration of the fortified group increased by 10.2 g/L (95% CI: 8.3, 12 g/L) whereas that of the placebo group increased by 4.0 g/L (2.0, 6.0 g/L; P < 0.001). Anemia prevalence decreased from 50.9% at the start of the intervention to 8.8% after 12 wk of intervention in the fortified group (P < 0.001) and from 43.3% to 26.7% in the placebo group (P < 0.05). After 12 wk of intervention, the serum ferritin concentration was 71% higher than at baseline in the fortified group and 28% higher in the placebo group (P < 0.001). Acceptability of the iron-fortified candies was good. The per capita cost of the supplement was approximately US$0.96-1.20 for the 12 wk of intervention. CONCLUSION: Iron-fortified candies were effective for improving the iron status of young children and might be an affordable way to combat iron deficiency in children of low-to-middle income groups. (+info)Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans. (6/99)
BACKGROUND: Flavonoids are polyphenolic compounds of plant origin with antioxidant effects. Flavonoids inhibit LDL oxidation and reduce thrombotic tendency in vitro. Little is known about how cocoa powder and dark chocolate, rich sources of polyphenols, affect these cardiovascular disease risk factors. OBJECTIVE: We evaluated the effects of a diet high in cocoa powder and dark chocolate (CP-DC diet) on LDL oxidative susceptibility, serum total antioxidant capacity, and urinary prostaglandin concentrations. DESIGN: We conducted a randomized, 2-period, crossover study in 23 healthy subjects fed 2 diets: an average American diet (AAD) controlled for fiber, caffeine, and theobromine and an AAD supplemented with 22 g cocoa powder and 16 g dark chocolate (CP-DC diet), providing approximately 466 mg procyanidins/d. RESULTS: LDL oxidation lag time was approximately 8% greater (P = 0.01) after the CP-DC diet than after the AAD. Serum total antioxidant capacity measured by oxygen radical absorbance capacity was approximately 4% greater (P = 0.04) after the CP-DC diet than after the AAD and was positively correlated with LDL oxidation lag time (r = 0.32, P = 0.03). HDL cholesterol was 4% greater after the CP-DC diet (P = 0.02) than after the AAD; however, LDL-HDL ratios were not significantly different. Twenty-four-hour urinary excretion of thromboxane B(2) and 6-keto-prostaglandin F(1)(alpha) and the ratio of the 2 compounds were not significantly different between the 2 diets. CONCLUSION: Cocoa powder and dark chocolate may favorably affect cardiovascular disease risk status by modestly reducing LDL oxidation susceptibility, increasing serum total antioxidant capacity and HDL-cholesterol concentrations, and not adversely affecting prostaglandins. (+info)Dissolving foreign bodies in the trachea and bronchus. (7/99)
Two young children inhaled sweets which dissolved in the tracheobronchial secretions and caused severe respiratory obstruction. The viscid fluid produced as the sweet dissolved was not expectorated and bronchoscopy was necessary. The oedema of the mucosa caused by the presence of a hyperosmolar sugar solution took up to 48 hours to resolve; antibiotics and steroid cover were considered necessary. The similarity of presentation with acute tracheobronchitis and the lack of reports in the literature suggest that such cases may be misdiagnosed. (+info)Bone mineral density and dietary patterns in older adults: the Framingham Osteoporosis Study. (8/99)
BACKGROUND: Several nutrients are known to affect bone mineral density (BMD). However, these nutrients occur together in foods and dietary patterns, and the overall effects of dietary choices are not well understood. OBJECTIVE: We evaluated associations between dietary patterns and BMD in older adults. DESIGN: Of the original Framingham Heart Study subjects, 907 aged 69-93 y completed food-frequency questionnaires as part of an osteoporosis study. We defined dietary patterns by cluster analysis. BMD was measured at the proximal right femur (femoral neck, trochanter, Ward's area) with a dual-photon absorptiometer and at the 33% radial shaft with a single-photon absorptiometer. We regressed BMD measures onto the cluster variable, adjusting for potential confounders. RESULTS: Six dietary patterns were identified, with relatively greater proportions of intake from meat, dairy, and bread; meat and sweet baked products; sweet baked products; alcohol; candy; and fruit, vegetables, and cereal. After adjustment for multiple comparisons, men in the last group had significantly (P = 0.05) greater BMD than did 2-4 other groups at the hip sites and the candy group at the radius. Men in the candy group had significantly (P < 0.05) lower BMD than did those in the fruit, vegetables, and cereal group for 3 of the 4 sites. Women in the candy group had significantly (P < 0.01) lower BMD than did all but one other group at the radius. CONCLUSIONS: Dietary pattern is associated with BMD. High fruit and vegetable intake appears to be protective in men. High candy consumption was associated with low BMD in both men and women. (+info)I believe you are asking for a medical explanation or definition of "candy," which is not a term typically used in the medical field. However, I can provide some context regarding how it may be discussed in a medical setting.
Candy, also known as sweets or confectionery, generally refers to sugary snacks and treats. In a medical context, excessive consumption of candy can contribute to dental caries (cavities), obesity, type 2 diabetes, and other health issues related to poor nutrition and high sugar intake.
Healthcare professionals may advise patients, particularly children, to limit their candy consumption due to these potential health risks. Additionally, candies that contain ingredients like nuts or allergens can pose a risk for individuals with specific food allergies.
Dental enamel solubility refers to the degree to which the mineral crystals that make up dental enamel can be dissolved or eroded by acidic substances. Dental enamel is the hard, outermost layer of a tooth that helps protect it from damage. It is primarily made up of minerals, including hydroxyapatite, which can dissolve in an acidic environment.
When the pH in the mouth drops below 5.5, the oral environment becomes acidic and dental enamel begins to demineralize or lose its mineral content. This process is known as dental caries or tooth decay. Over time, if left untreated, dental caries can lead to cavities, tooth sensitivity, and even tooth loss.
Certain factors can increase the solubility of dental enamel, including a diet high in sugar and starch, poor oral hygiene, and the presence of certain bacteria in the mouth that produce acid as a byproduct of their metabolism. On the other hand, fluoride exposure can help to reduce dental enamel solubility by promoting remineralization and making the enamel more resistant to acid attack.
Dexfenfluramine is a medication that was previously used as an appetite suppressant for weight loss. It is a stereoisomer (enantiomer) of fenfluramine, which is another appetite suppressant. Dexfenfluramine works by increasing the levels of serotonin in the brain, which helps to reduce appetite and promote weight loss.
However, dexfenfluramine was withdrawn from the market in 1997 due to concerns about its safety. Studies found that long-term use of dexfenfluramine was associated with an increased risk of primary pulmonary hypertension, a rare but serious condition that can lead to heart failure. Additionally, when dexfenfluramine was used in combination with phentermine (a different appetite suppressant), there was an increased risk of valvular heart disease.
Therefore, dexfenfluramine is no longer available for medical use and its prescription is not recommended due to these safety concerns.
Food coloring agents, also known as food dyes, are substances that are added to foods and beverages to improve or modify their color. They are typically made from synthetic chemicals, although some are derived from natural sources. Food coloring agents are subject to regulation by the U.S. Food and Drug Administration (FDA) and other regulatory bodies to ensure their safety.
Food coloring agents are used for a variety of reasons, including:
* Making foods look more appealing or attractive
* Restoring the natural color of foods that has been lost during processing
* Helping consumers identify products, such as flavors or varieties of candy
* Ensuring consistency in the color of a product from batch to batch
Some common food coloring agents include:
* Blue 1 (Brilliant Blue)
* Blue 2 (Indigo Carmine)
* Green 3 (Fast Green FCF)
* Red 3 (Erythrosine)
* Red 40 (Allura Red)
* Yellow 5 (Tartrazine)
* Yellow 6 (Sunset Yellow)
It is important to note that some people may be sensitive or allergic to certain food coloring agents and may experience adverse reactions after consuming them. Additionally, there has been some concern about the potential health effects of artificial food dyes, although current research does not support a strong link between their consumption and negative health outcomes in the general population.
Tooth erosion is defined as the progressive, irreversible loss of dental hard tissue, primarily caused by chemical dissolution from acids, rather than mechanical forces such as abrasion or attrition. These acids can originate from extrinsic sources like acidic foods and beverages, or intrinsic sources like gastric reflux or vomiting. The erosion process leads to a reduction in tooth structure, altering the shape and function of teeth, and potentially causing sensitivity, pain, and aesthetical concerns. Early detection and management of tooth erosion are crucial to prevent further progression and preserve dental health.
I'm sorry for any confusion, but "magic" is not a term that is recognized in medical terminology. It is commonly understood to refer to supernatural or illusory powers or events, which are not relevant to the field of medicine. If you have any questions related to medical conditions, treatments, or terminology, I would be happy to try and help answer those for you!
Artificial saliva is a synthetic solution that mimics the chemical composition and properties of natural saliva. It is often used for patients with dry mouth (xerostomia) caused by conditions such as Sjögren's syndrome, radiation therapy, or certain medications that reduce saliva production. Artificial saliva may contain ingredients like carboxymethylcellulose, mucin, and electrolytes to provide lubrication, moisture, and pH buffering capacity similar to natural saliva. It can help alleviate symptoms associated with dry mouth, such as difficulty speaking, swallowing, and chewing, as well as protect oral tissues from irritation and infection.
"Papio cynocephalus" is a scientific name for a species of old world monkey, commonly known as the yellow baboon. It's not typically used in a medical context, but I can provide some general biological information about it if that would be helpful.
Yellow baboons are native to the savannas and woodlands of eastern and southern Africa. They have a distinct appearance with a dog-like face (hence the species name "cynocephalus," which means "dog-headed" in Greek) and a long, close-set coat that is yellowish-brown or olive green in color. Adult males can weigh between 33 to 82 pounds (15 to 37 kg), while females are smaller and typically weigh between 14 to 33 pounds (6 to 15 kg).
Yellow baboons live in large social groups called troops, which can consist of up to 200 individuals. They have a complex hierarchical social structure based on age, sex, and dominance. Their diet is omnivorous, consisting of fruits, seeds, nuts, insects, and small vertebrates.
In terms of medical relevance, yellow baboons are sometimes used as animal models in biomedical research due to their close genetic relationship with humans (they share about 96% of their DNA sequence with us). However, it's important to note that using non-human primates in research is a controversial topic and subject to ethical considerations.
Salivary gland diseases refer to a group of conditions that affect the function and structure of the salivary glands. These glands are responsible for producing saliva, which helps in digestion, lubrication, and protection of the mouth and throat. The major salivary glands include the parotid, submandibular, and sublingual glands.
There are several types of salivary gland diseases, including:
1. Salivary Gland Infections: These are usually caused by bacteria or viruses that infect the gland, ducts, or surrounding tissues. The most common infection is called sialadenitis, which can cause pain, swelling, redness, and difficulty swallowing.
2. Salivary Gland Stones (Sialolithiasis): These are small, hard deposits that form in the ducts of the salivary glands, causing blockages and leading to swelling, pain, and infection.
3. Salivary Gland Tumors: Both benign and malignant tumors can develop in the salivary glands. Benign tumors are usually slow-growing and cause localized swelling, while malignant tumors may be more aggressive and spread to other parts of the body.
4. Salivary Gland Dysfunction: This refers to conditions that affect the production or flow of saliva, such as Sjogren's syndrome, radiation therapy, dehydration, or certain medications.
5. Autoimmune Disorders: Conditions like Sjogren's syndrome, lupus, and rheumatoid arthritis can affect the salivary glands and cause inflammation, dry mouth, and other symptoms.
6. Salivary Gland Trauma: Injuries to the face or neck can damage the salivary glands and lead to swelling, bleeding, or decreased function.
Proper diagnosis and treatment of salivary gland diseases require a thorough evaluation by a healthcare professional, often involving imaging studies, laboratory tests, and biopsies. Treatment options may include antibiotics, surgery, radiation therapy, or changes in medication or lifestyle.
Dietary sucrose is a type of sugar that is commonly found in the human diet. It is a disaccharide, meaning it is composed of two monosaccharides: glucose and fructose. Sucrose is naturally occurring in many fruits and vegetables, but it is also added to a wide variety of processed foods and beverages as a sweetener.
In the body, sucrose is broken down into its component monosaccharides during digestion, which are then absorbed into the bloodstream and used for energy. While small amounts of sucrose can be part of a healthy diet, consuming large amounts of added sugars, including sucrose, has been linked to a variety of negative health outcomes, such as obesity, type 2 diabetes, and heart disease. Therefore, it is recommended that people limit their intake of added sugars and focus on getting their sugars from whole foods, such as fruits and vegetables.
Automatic food dispensers are medical devices that automatically deliver specific amounts of food or nutritional supplements to patients, particularly those who have difficulty feeding themselves due to physical impairments or disorders. These devices can be programmed to dispense measured portions at scheduled times, ensuring that patients receive adequate nutrition and hydration. They can help reduce the risk of malnutrition, dehydration, and aspiration pneumonia in vulnerable populations, such as those with dysphagia, neurological disorders, or advanced age. Automatic food dispensers may also be used in clinical research settings to standardize and control the delivery of precise nutritional interventions.
Food preferences are personal likes or dislikes towards certain types of food or drinks, which can be influenced by various factors such as cultural background, individual experiences, taste, texture, smell, appearance, and psychological factors. Food preferences can also be shaped by dietary habits, nutritional needs, health conditions, and medication requirements. They play a significant role in shaping an individual's dietary choices and overall eating behavior, which can have implications for their nutritional status, growth, development, and long-term health outcomes.
Salivation is the process of producing and secreting saliva by the salivary glands in the mouth. It is primarily a reflex response to various stimuli such as thinking about or tasting food, chewing, and speaking. Saliva plays a crucial role in digestion by moistening food and helping to create a food bolus that can be swallowed easily. Additionally, saliva contains enzymes like amylase which begin the process of digesting carbohydrates even before food enters the stomach. Excessive salivation is known as hypersalivation or ptyalism, while reduced salivation is called xerostomia.