Increasingly, measures of dietary patterns have been used to capture the complex nature of dietary intake and investigate its association with health. Certain dietary patterns may be important in the prevention of chronic disease; however, there are few investigations in adolescents. The aim of this study was to describe the dietary patterns of adolescents and their associations with sociodemog...

The need to minimise consumer risk, especially for food that can be consumed uncooked, is a continuing public health concern, particularly in places where safe sanitation and hygienic practices are absent. The use of wastewater in agriculture has been associated with disease risks, though its relative significance in disease transmission remains unclear. This study aimed at identifying key risk...

The objectives of this study were to investigate the corrosion behavior of conventional and self-ligating stainless steel brackets and the surface structural changes in response to salad dressing. Damon, In-Ovation,Smart clip, Discovery, OMNI and Masel brackets were all included in the study. For the control group, the brackets were placed in Petri dishes with Potassium Ferrocyanide (Fe [CN]6K4...

UNLABELLED The aim of this investigation was to study the antioxidant and anticancer activities of young sprouts of some traditional Korean salad plants. Total phenolics, antioxidant and anticancer activities of the methanol extracts from young sprouts of 11 salad plants were determined. The highest amount of phenolics was found in methanol extracts of Euonymus alatus (235.7 mg kg(-1)), followe...

Vegetables are the most important sources of phenolics in the Mediterranean diet. Phenolics, especially flavonoids, are suggested as being essential bioactive compounds providing health benefits. In this study, twenty-seven vegetables, fifteen aromatic herbs and some spices consumed in Central Italy (the Marches region) were studied to reveal total phenolic, flavonoid and flavanol content as we...

To examine if the dietary preparation for hydrostatic weighing (HW) alters the % fat measurement, seven men and three women (age 29 +/- 6, Males 11.7 +/- 7.3% fat and Females 24.1 +/- 5.4% fat, mean +/- SD) were assessed before and after three meals. On separate days and in random order, each subject (1) ate a salad with toppings (600 g) with small beverage, (2) ate two bean burritos and one be...

INTRODUCTION The glycaemic index (GI) concept ranks starchy foods according to the blood glucose responses following ingestion. When considering commonly consumed Sri Lankan meals, only a few can be categorised as low GI. However, a significant negative correlation between the GI of Sri Lankan meals and fibre content has been observed indicating the potential to reduce the GI of meals by incorp...