OBJECTIVE To elucidate status and trends in portion size of foods rich in fat and/or added sugars during the past decades, and to bring portion size into perspective in its role in obesity and dietary guidelines in Denmark. DATA SOURCES Information about portion sizes of low-fat and full-fat food items was obtained from a 4-day weighed food record (Study 1). Trends in portion sizes of commerc...

You may have noticed the big headlines last week suggesting that low-fat diets--long recommended as the path to better health--don't do any good. Before you rush off to order a cheeseburger with an ice-cream chaser, however, you should take a closer look at the studies on which those headlines were based. You'll probably end up concluding, as I did, that paying attention to how much and what ki...

Atthough it is generally believed that under natural conditionso freeze-tolerant organisms can survive only if ice formation is restricted to the extracellular space, in 1959 R. W. Salt reported that fat body cefls of the freeze-tolerant gall fly, Eurosta solidaginis (Diptera: Tephritidae)' survive intracellular freezing. Using cryomicroscopy, intratellular freezing was observed at -4.6*0.1oC f...

The level of styrene migration from polystyrene cups was monitored in different food systems including: water, milk (0.5, 1.55 and 3.6% fat), cold beverages (apple juice, orange juice, carbonated water, cola, beer and chocolate drink), hot beverages (tea, coffee, chocolate and soup (0.0, 0.5, 1, 2, and 3.6% fat), take away foods (yogurt, jelly, pudding and ice-cream), as well as aqueous food si...

normal 0 false false false en-us x-none ar-sa microsoftinternetexplorer4 background : recently autologous fat tissue transfer has gained much popularity. on the other hand, applying the transferring methods with a higher survival rate is still controversial. the aim of this study is to compare dermis-fat graft and dermal-fascia-fat graft. methods : this animal study was conducted in 2008-2009. ...

The effect of high-pressure-jet (HPJ) processing (0–500 MPa) on low-fat (6% fat) ice cream was studied by evaluating physiochemical properties before freezing, during dynamic and after hardening. An HPJ treatment ≥400 MPa decreased the density, increased apparent size colloidal particles, altered rheological behavior (increased non-Newtonian consistency coefficients) mix freezing. During partic...