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Articles 1 - 15 of 15
Full-Text Articles in Life Sciences
The Influence Of Persistent Pathogens On Circulating Levels Of Inflammatory Markers: A Cross-Sectional Analysis From The Multi-Ethnic Study Of Atherosclerosis, Aydin Nazmi, Ana V. Diez-Roux, Nancy S. Jenny, Michael Y. Tsai, Moyses Szklo, Allison E. Aiello
The Influence Of Persistent Pathogens On Circulating Levels Of Inflammatory Markers: A Cross-Sectional Analysis From The Multi-Ethnic Study Of Atherosclerosis, Aydin Nazmi, Ana V. Diez-Roux, Nancy S. Jenny, Michael Y. Tsai, Moyses Szklo, Allison E. Aiello
Food Science and Nutrition
Background: Systemic inflammation is linked to cardiovascular risk, but the influence of persistent pathogens, which are conventionally dichotomously categorized, on circulating levels of inflammatory markers is not clear. Antibody levels of pathogens have not been examined in relation to inflammation.
Methods: Using data from a subsample of the Multi-Ethnic Study of Atherosclerosis, we examined circulating levels of interleukin-6 (IL-6), C-reactive protein (CRP) and fibrinogen in relation to five common persistent pathogens: cytomegalovirus, herpes simplex virus-1, Hepatitis A virus, Helicobacter pylori and Chlamydia pneumoniae. We tested the hypothesis that the number of seropositive pathogens (based on conventional …
Cross-Sectional And Longitudinal Associations Of Neighborhood Characteristics With Inflammatory Markers: Findings From The Multi-Ethnic Study Of Atherosclerosis, Aydin Nazmi, Ana Diez Roux, Nalini Ranjit, Teresa E. Seeman, Nancy S. Jenny
Cross-Sectional And Longitudinal Associations Of Neighborhood Characteristics With Inflammatory Markers: Findings From The Multi-Ethnic Study Of Atherosclerosis, Aydin Nazmi, Ana Diez Roux, Nalini Ranjit, Teresa E. Seeman, Nancy S. Jenny
Food Science and Nutrition
We investigated cross-sectional associations of neighborhood deprivation, problems, safety, and cohesion with circulating levels of fibrinogen, interleukin-6, and C-reactive protein (n=5370) and longitudinal associations with changes in IL-6 over a 3–4 year period (n=946). In cross-sectional analyses, higher levels of neighborhood deprivation and problems were associated with higher levels of all three inflammatory markers, whereas higher levels of safety were associated with lower levels. Fibrinogen remained associated with all neighborhood characteristics except cohesion and IL-6 remained associated with safety after adjustment for race and SES. In longitudinal analyses, higher levels of neighborhood deprivation and problems, and lower levels of safety …
Dietary Protein Intake, Body Composition And Self-Reported Physical Functioning In U.S. Adults, Kerri Beth Parker
Dietary Protein Intake, Body Composition And Self-Reported Physical Functioning In U.S. Adults, Kerri Beth Parker
Master's Theses
Sarcopenia is a growing health problem in this country as more Americans are living well into old age. It has been thought that a higher protein intake may be related to greater lean muscle mass as well as greater muscular strength and physical functioning. The purpose of this research was to examine protein intake and its relationship to lean body mass and physical functioning in a nationally representative sample of U.S. adults.
This research used cross-sectional data from the NHANES 2003-2004 to examine the relationship between protein intake, as an average from two 24h recalls, and dual X-ray absorptiometry (DXA) …
Empirical Study Of Carbon Dioxide Released To The Atmosphere During Commercial Red Grape Fermentation, Steven D. Colome, David M. Goldfarb, Marci Norkin, Geraldine S. P. Ritchie
Empirical Study Of Carbon Dioxide Released To The Atmosphere During Commercial Red Grape Fermentation, Steven D. Colome, David M. Goldfarb, Marci Norkin, Geraldine S. P. Ritchie
Food Science and Nutrition
Carbon dioxide (CO2) is a pollutant (greenhouse gas) that is emitted during winemaking but not currently regulated by the Environmental Protection Agency. While winery CO2 emissions have been modeled, they have never been measured continuously or confirmed during a commercial fermentation. As international interest increases in greenhouse gases, it is important to know the amount of CO2 release and the determining factors; yeast strain, temperature, and dissolved CO2 are potentially important parameters. The study was designed to quantify emissions and test a theoretical model for atmospheric release of CO2 during alcoholic fermentation in a commercial winery. Gas release was channeled …
Quantifying Dissolved Carbon Dioxide Concentrations In Fermenting Red Musts, David M. Goldfarb, Steven D. Colome, Marci Norkin, Geraldine S. P. Ritchie
Quantifying Dissolved Carbon Dioxide Concentrations In Fermenting Red Musts, David M. Goldfarb, Steven D. Colome, Marci Norkin, Geraldine S. P. Ritchie
Food Science and Nutrition
The concentration of dissolved carbon dioxide (DCOn2) is recognized as being high during alcoholic fermentation, but there is little data to indicate the actual concentrations and how they vary with extent of the fermentation or winemaking operations. The presence of the inert gas is important in protecting the juice or must from oxidation. In addition, carbon dioxide (COn2) is a recognized greenhouse gas, and the contribution of fermenting juice and musts to atmospheric COn2 cannot be put in perspective or modeled unless one has a better idea of DCOn2 and whether supersaturation is occurring …
Effect Of Bentonite Additions Prior To Fermentation On Protein Stability In Edna Valley Sauvignon Blanc, Tymari Lore, Matthew Brain, Geraldine S. P. Ritchie
Effect Of Bentonite Additions Prior To Fermentation On Protein Stability In Edna Valley Sauvignon Blanc, Tymari Lore, Matthew Brain, Geraldine S. P. Ritchie
Food Science and Nutrition
Sauvignon blanc often requires large amounts of bentonite in order to remove haze proteins and make the wine heat stable. However, large bentonite additions can affect the sensory perception of the wine. We studied the effect of adding small amounts of bentonite before fermentation on the subsequent amount required after fermentation to heat stabilize the wine. Protein stability was evaluated in two lots of Sauvignon blanc juice from two blocks of the same Edna Valley vineyard. Bentonite (Volclay KWK, American Colloid Co.), 4.6 g suspended in 200 mL water, was added to 19 L of juice prior to fermentation. The …
Lifecourse Socioeconomic Trajectories And C-Reactive Protein Levels In Young Adults: Findings From A Brazilian Birth Cohort, Aydin Nazmi, I. O. Oliveira, Bernardo L. Horta, D. P. Gigante, Cesar G, Victora
Lifecourse Socioeconomic Trajectories And C-Reactive Protein Levels In Young Adults: Findings From A Brazilian Birth Cohort, Aydin Nazmi, I. O. Oliveira, Bernardo L. Horta, D. P. Gigante, Cesar G, Victora
Food Science and Nutrition
Socioeconomic factors are associated with cardiovascular disease. C-reactive protein (CRP) is increasingly implicated as a candidate linking conventional risk factors and atherosclerosis. The impact of early- and later-life socioeconomic status (SES) on CRP levels has not been widely investigated and a handful of studies from high-income countries are inconsistent. We set out to examine the associations between lifecourse socioeconomic indicators (family income at birth, maternal education, family income at age 23 and own education) on CRP levels in young adults belonging to the 1982 Pelotas (Brazil) Birth Cohort Study (n = 5914). Early-life SES showed significant and graded associations …
How To Read And Understand Nutrition Facts Labels, Marissa S. Leal
How To Read And Understand Nutrition Facts Labels, Marissa S. Leal
Agricultural Education and Communication
More than half of the world’s population is overweight. The numbers have tripled in Europe, Middle East, China, and Pacific Islands. Adult Americans are about two-thirds overweight. The numbers will continue to grow if the population does not take the proper action. America has an overweight problem and the purpose of this paper is to educate the population about nutrition facts labels, and help the world make better food choices.
The author studied a brochure created by the FDA on how to read nutrition facts labels and then create their own based on the previous brochure. The author added other …
Growth From Birth To Adulthood And Abdominal Obesity In A Brazilian Birth Cohort, D. A. Gonzalez, Aydin Nazmi, C. G. Victoria
Growth From Birth To Adulthood And Abdominal Obesity In A Brazilian Birth Cohort, D. A. Gonzalez, Aydin Nazmi, C. G. Victoria
Food Science and Nutrition
Background: Rapid weight gain in childhood may increase the risk of chronic adult diseases. Few studies have examined the effects of lifecourse weight gain on waist circumference (WC), hip circumference (HC), or waist-to-hip ratio (WHR).
Objective: To evaluate the effects of birthweight and weight gain from birth to age 23 years on WC, HC, and WHR in young adults.
Design: Population-based birth cohort study started in 1982. A sample of 856 individuals was examined in 2006. Conditional growth analyses were carried out with adjustment for confounders. WC and HC were also mutually adjusted.
Results: Weight gains during all age ranges …
How Should I Calculate And Make Additions Of Grape Concentrate To Juice, Musts And Wines?, Geraldine S. P. Ritchie
How Should I Calculate And Make Additions Of Grape Concentrate To Juice, Musts And Wines?, Geraldine S. P. Ritchie
Food Science and Nutrition
No abstract provided.
How Should I Calculate And Make Water Additions To Facilitate The Fermentation Of Red Musts?, Geraldine S. P. Ritchie
How Should I Calculate And Make Water Additions To Facilitate The Fermentation Of Red Musts?, Geraldine S. P. Ritchie
Food Science and Nutrition
No abstract provided.
What Is Saignée And How Will It Affect My Red Wine?, Geraldine S. P. Ritchie
What Is Saignée And How Will It Affect My Red Wine?, Geraldine S. P. Ritchie
Food Science and Nutrition
No abstract provided.
How Can I Estimate When To Fortify A Fermenting Juice To Achieve Desired Sugar And Alcohol Concentrations?, Geraldine S. P. Ritchie
How Can I Estimate When To Fortify A Fermenting Juice To Achieve Desired Sugar And Alcohol Concentrations?, Geraldine S. P. Ritchie
Food Science and Nutrition
No abstract provided.
How Can I Protect My Grapes And Juice From Spoilage During Transport To The Winery?, Geraldine S. P. Ritchie
How Can I Protect My Grapes And Juice From Spoilage During Transport To The Winery?, Geraldine S. P. Ritchie
Food Science and Nutrition
No abstract provided.
What Is Lysozyme And Why Is It Used In Winemaking?, Geraldine S. P. Ritchie
What Is Lysozyme And Why Is It Used In Winemaking?, Geraldine S. P. Ritchie
Food Science and Nutrition
No abstract provided.