When any doubt has been expressed about the safety of food it usually centres around the use of many non-nutritive additives and food itself has seldom been investigated. At the time when attention was first drawn to additives this was possibly quite understandable as food was very traditional and variety was just coming into a diet restricted during World War 2. After the early work of the USA...

PURPOSE The purpose of this study was to determine, on the animal model, the effect of modification of diet composition and administration of selected food additives on water balance in the body. MATERIAL AND METHODS The study was conducted with 48 males and 48 females (separately for each sex) of Wistar strain rats divided into four groups. For drinking, the animals from groups I and III wer...

Despite an increasing trend towards the use of convenience food, there is to date little debate on it in the nutritional sciences. In the present study, we present and evaluate data on consumption frequencies and composition of savoury convenience food in German families using data from the Dortmund Nutritional and Anthropometric Longitudinally Designed (DONALD) Study. The DONALD Study is an on...

This review article addresses recent advances in the analysis of foods and food components by capillary electrophoresis (CE). CE has found application to a number of important areas of food analysis, including quantitative chemical analysis of food additives, biochemical analysis of protein composition, and others. The speed, resolution and simplicity of CE, combined with low operating costs, m...

Foods may cause mental and behavioural symptoms by means of a variety of mechanisms. Food allergy is only one of many of these. The paper presents a brief overview of evidence, as of early 1982, concerning cerebral allergy, food addiction, the hypoglycaemias, caffeinism, hypersensitivity to chemical food additives, reactions to vasoactive amines in foods, and reactions attributed to neuropeptid...