Dietary exposure assessment to flavourings presents a challenge due to the very large number of food products in which they may be present and the lack of knowledge of their actual presence. Industry claims to be adding more than 2800 different chemically defined flavourings in the European Union (EU). Within the Flavours, Additives and Food Contact Material Exposure Task (FACET) EU project, an occurrence survey was performed to explore the possible use of the information that can be collected from the labels to reduce the uncertainty in exposure assessment. An ad hoc procedure based on the use of market share data of food and drinks was developed for the selection of products to be collected. A database of information retrieved from the food labels of branded products from large and small companies was created. Such information may be used to populate some databases of the software developed within the FACET project to assess total dietary exposure to flavourings.
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Background The etiology of the globally growing overweight and obesity epidemic is known to be multi‐causal. The food and beverage industry has made concerted efforts to reformulate their products towards nutritionally healthier options. This project looked at the reformulation efforts of major companies from the food industry and the impact these had on the Irish population. Methods Nutrient composition data were collected for approximately 600 products from members of the Food and Drink Industry in Ireland for two time points, 2005 and 2012. Additionally, sales data to assess brand shares at those two time points were obtained from Kantar Worldpanel. To assess the intakes in the population for the two years, the products were matched to the foods consumed in the Irish national dietary consumption surveys from the Irish Universities Nutrition Alliance (IUNA) for adults (18 years+, n=1,500), teenagers (13 to 17 years, n=441), children (5 to 12 years, n=594) and preschool children (1 to 4 years, n=500). Using nutrient composition data provided by participating companies, weighted by market shares, statistical distributions describing the nutrient profiles of food categories of interest were constructed and replaced with the existing data in the IUNA databases for these products. To assess the impact that reformulation of these products had on Irish consumers, probabilistic intake assessments were run for baseline and post‐reformulation time points using the Creme Nutrition(R) model. Results The reformulation efforts assessed in this study reduced average daily energy intakes by up to 12kcal/d in adults, 15kcal/d in teens, 10kcal/d in children and 9kcal/d in preschoolers from their total diet. Mean daily fat intakes were reduced between 0.62g/d (preschoolers) and 2g/d (children). In high consumers (P97.5), total dietary sodium intakes decreased by between 520mg/d (preschoolers) and 1,160mg/d (teenagers) and saturated fat intakes were reduced by up to 8g/d among teenagers. Mean daily sugar intakes were reduced by up to 3.5g/d among children. The sugar intakes of teenagers deemed to be high consumers (P97.5) decreased by 8g/d. Discussion & Conclusion This model captured the impact that reformulation efforts by industry had on Irish consumers between two time points. However, other factors that were likely to have differed between the two years such as dietary behavior and portion sizes were not captured in this study. Further data on products sold on the market would refine this analysis and create a more complete picture of the overall impact. Daily intakes of energy, sugar, fat, saturated fat and sodium were reduced in all, and significantly (p<0.01) in some cases. Support or Funding Information This project was funded by the Food and Drink Industry Ireland and the methodology and design was supported by the Food Safety Authority of Ireland
Nutrition in the second year is important as this is a period of rapid growth and development. Milk is a major food for young children and this analysis evaluated the impact of the type of milk consumed on nutrient intakes and nutritional status. Data from the Diet and Nutrition Survey of Infants and Young Children were used to investigate the intakes of key nutrients, and Fe and vitamin D status, of children aged 12-18 months, not breastfed, and consuming >400 g/d fortified milk (n 139) or >400 g/d of whole cows' milk (n 404). Blood samples from eligible children for measurement of Hb (n 113), serum ferritin and plasma 25-hydroxyvitamin D (25(OH)D) concentrations (n 105) were available for approximately 20 % of children. Unpaired Mann-Whitney tests were used to compare nutrient intakes and status between consumers of fortified and cows' milk. Mean daily total dietary intakes of Fe, Zn, vitamin A and vitamin D were significantly higher in the fortified milk group. Mean daily total dietary intakes of energy, protein, Ca, iodine, Na and saturated fat were significantly higher in the cows' milk group. Hb was not different between groups. The fortified milk group had significantly higher serum ferritin (P = 0·049) and plasma 25(OH)D (P = 0·014). This analysis demonstrates significantly different nutrient intakes and status between infants consuming >400 g/d fortified milk v. those consuming >400 g/d whole cows' milk. These results indicate that fortified milks can play a significant role in improving the quality of young children's diets in their second year of life.
Agricultural and construction workers spend much of their work time outdoors and have higher risks of developing skin cancer when compared to indoor workers. However, there is limited research on ultraviolet radiation (UVR) exposure knowledge, sun safety practices and constraints within these occupational groups in Ireland.
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The objective of this study was to determine tibiofemoral cartilage thickness distribution, and to investigate the relationship between cartilage geometry and anthropometric variables. In this study, 20 magnetic resonance examinations of the knee from normal individuals were reconstructed to provide three-dimensional models of the knee joint, including bony and cartilage surfaces. Three regions were defined on the articular surface, and the cartilage thickness distribution along each of these was determined. Statistically significant differences between femoral and tibial regions were examined using the paired Student t test in Microsoft Excel. Correlations were investigated using the correlation tool in Microsoft Excel. The average tibial cartilage thickness was found to be 2.76 mm and the average femoral cartilage thickness was 2.75 mm. Significant correlations exist between the tibia cartilage thickness and body height ( R = 0.60; P<0.05) and weight ( R = 0.64; P < 0.05). Significant correlations exist between the femoral cartilage volume and the body height ( R = 0.736; P < 0.01) and weight ( R = 0.855; P < 0.01). It is suggested that the distribution and correlations of cartilage distribution indicate adaptation in response to mechanical loading. Information regarding cartilage thickness and volume distribution as found in this study may be useful in diagnosing and monitoring cartilage loss in patients with degenerative joint disease.
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