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Goods and consumer issues
Published in Michael Weir, Law and Ethics in Complementary Medicine, 2023
Sometimes it may be difficult to determine whether a substance is a food or a therapeutic good, especially when the substance makes a health claim. Note that therapeutic goods do not usually include goods that have a prescribed standard in the Australia New Zealand Food Standards Code as defined by the Food Standards Australia New Zealand Act 1991 (Cth) or goods that have a tradition in Australia and New Zealand for use as foods for humans in the form in which they are presented. These foods should not be marketed as having therapeutic properties. If a substance is a food it will be regulated by state and Commonwealth food quality regulators. If a product is taken orally and is not covered by the TGA it is likely to be regulated as a food.
Consumer Views on Health Issues Arising from Food Products
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
Harita R. Desai, Murlidhar Meghwal
Lactic acid bacteria production encompasses several species of microorganisms, such as Streptococcus species, Pediococcus species, Leuconostoc species, Lactobacillus species, and Lactococcus species. These have been widely used as starter cultures in the manufacturing of fermented foods, such as cheese, yoghurt, and fermented meats. Some commonly utilized species are Lactobacillus sakei, Lactobacillus pentosus, Pediococcus acidilactici, Lactobacillus plantarum, and Pediococcus pentasaceus. Along with their beneficial role, these microbes produce metabolites causing deterioration of food quality and decrease in shelf-life. Depending on the storage conditions (such as temperature, humidity, packaging), different Lactobacillus species may show different final levels in food. The undesirable changes in food due to these species can be easily detected by smell, taste, color, gas production, etc. [61, 86].
Antioxidant Agents from Green Leafy Vegetables: A Review
Published in Megh R. Goyal, Hafiz Ansar Rasul Suleria, Ademola Olabode Ayeleso, T. Jesse Joel, Sujogya Kumar Panda, The Therapeutic Properties of Medicinal Plants, 2019
Abiola Fatimah Adenowo, Muhibah Folashade Ilori, Mutiu Idowu Kazeem
The free radical scavenging ability of methanol extract of the leaves of O. gratissimum was evaluated by assessing its ability to scavenge 2,2-diphenyl-1-picrylhydrazyl, superoxide anion, hydroxyl, nitric oxide (NO) radicals, and its capability to inhibit LPO. It was concluded that the plant is a potential source of natural antioxidants that would be valuable in food manufacturing to retard oxidative degradation of lipids and thus increase food quality [22].
Patients in public hospitals received insufficient food to meet daily protein and energy requirements: Cape Town Metropole, South Africa
Published in South African Journal of Clinical Nutrition, 2022
Marieke Theron, Siobhan O’Halloran
Furthermore, patients in these hospitals consumed significantly less energy and protein than was served. A systematic review of hospital food service patient satisfaction studies has shown that improving patient satisfaction may improve nutrient intake.29 Regarding patient satisfaction, two of the five constructs showed significant positive correlations with protein intake of patients, namely ‘food quality’ and ‘staff/service issues’. ‘Food quality’ has been shown to be associated with concepts of freshness, taste/flavour, variety, aroma,30 correct temperature of hot foods, tenderness of meat, appearance of meals and texture of food.29 Based on our findings, we suggest that more attention should be given to the quality of food served by these hospitals. This could be achieved by implementing daily evaluations to gauge patient satisfaction, developing a broader range of recipes, enhancing menus, and ensuring that meals are provided at the correct temperature29 and at the correct time.31
Food Quality Score and Risk of Breast Cancer among Iranian Women: Findings from a Case Control Study
Published in Nutrition and Cancer, 2022
Fatemeh Hosseini, Sakineh Shab-Bidar, Mahtab Ghanbari, Maryam Majdi, Fatemeh Sheikhhossein, Hossein Imani
A total of 300 women were included in the analysis. The number of menopausal women in this study was 116 persons, and non-menopausal women were 184 persons. For calculation of food quality score, we ranked this score into two groups which are defined by a score lower than 28 and equal to or greater than 28 that is characterized by higher score expresses a healthier dietary pattern and a lower score represents an unhealthier dietary pattern. Also, in the healthy and unhealthy subscore, a lower FQS score is due to a lower intake of healthy foods; likewise, a higher intake of unhealthy foods had a lower FQS score. According to the case and control, the study participants’ General characteristics and dietary information exist in Table 1. The cases and controls almost had similar sociodemographic, anthropometric, and medical histories characteristics, but they differ in the Family history of breast cancer (p = 0.01) and Comorbidities (p = 0.02). Also, we observed, patients with BrCa had a higher mean daily dietary intake of fiber (P = 0.03) and fat (P = 0.02) compared to controls (Table 1).
Spatial distribution of heavy metals in rice grains, rice husk, and arable soil, their bioaccumulation and associated health risks in Haryana, India
Published in Toxin Reviews, 2021
Renu Daulta, Tallapragada Sridevi, Vinod Kumar Garg
The presence of heavy metals in arable soil is a significant threat to the ecosystem because they are not able to biodegrade naturally, remain in the environment for long periods, and circulate among different matrices of the ecosystem (Bhagure and Mirgane 2011). Heavy metals present in the arable soil would either leach into groundwater or taken up by the plants and distributed to its different parts including fruits, grains, etc. (Janoš et al.2010). This contamination affects food quality and poses health risks to human beings (Rahman et al.2008, Jehan et al.2018). The nervous system, brain, kidney, gastrointestinal tract, and red blood cells are some organs that are severely damaged by metal poisoning (Baldwin and Marshall 1999). Metal exposure to children may cause impaired development, shortened attention span, lower IQ, and retarded mental development. The major source of heavy metals to human beings is the ingestion of contaminated food (Uraguchi et al.2009). This is a serious concern because heavy metals cannot be removed by washing the eatables, and hence, get accumulated in the body due to the ingestion of contaminated food (Sharma et al.2007).