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3 results on '"Contaminated food"'

1. Sex, Nutrition, and NAFLD: Relevance of Environmental Pollution.

Author

Dolce, Arianna and Della Torre, Sara

Abstract

Non-alcoholic fatty liver disease (NAFLD) is the most common form of chronic liver disease and represents an increasing public health issue given the limited treatment options and its association with several other metabolic and inflammatory disorders. The epidemic, still growing prevalence of NAFLD worldwide cannot be merely explained by changes in diet and lifestyle that occurred in the last few decades, nor from their association with genetic and epigenetic risk factors. It is conceivable that environmental pollutants, which act as endocrine and metabolic disruptors, may contribute to the spreading of this pathology due to their ability to enter the food chain and be ingested through contaminated food and water. Given the strict interplay between nutrients and the regulation of hepatic metabolism and reproductive functions in females, pollutant-induced metabolic dysfunctions may be of particular relevance for the female liver, dampening sex differences in NAFLD prevalence. Dietary intake of environmental pollutants can be particularly detrimental during gestation, when endocrine-disrupting chemicals may interfere with the programming of liver metabolism, accounting for the developmental origin of NAFLD in offspring. This review summarizes cause–effect evidence between environmental pollutants and increased incidence of NAFLD and emphasizes the need for further studies in this field. [ABSTRACT FROM AUTHOR]

Published
2023
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2. Quantification of Accidental Gluten Contamination in the Diet of Children with Treated Celiac Disease

Author

Chiara Monachesi, Giulia Naspi Catassi, E. Franceschini, Elena Lionetti, Anil K Verma, Carlo Catassi, Tiziana Galeazzi, and Valentina Perticaroli

Subjects
Male, medicine.medical_specialty, Adolescent, Glutens, Diet therapy, Food diary, gluten exposure, Food Contamination, lcsh:TX341-641, Disease, digestive system, 01 natural sciences, Gastroenterology, Article, Diet, Gluten-Free, 03 medical and health sciences, 0302 clinical medicine, Internal medicine, medicine, Humans, Ingestion, In patient, R5 ELISA, Intestinal Mucosa, gluten traces, Child, treatment compliance, chemistry.chemical_classification, Nutrition and Dietetics, business.industry, digestive, oral, and skin physiology, 010401 analytical chemistry, nutritional and metabolic diseases, Gluten, Diet Records, digestive system diseases, 0104 chemical sciences, chemistry, diet therapy, Child, Preschool, Accidental, Patient Compliance, Female, 030211 gastroenterology & hepatology, business, lcsh:Nutrition. Foods and food supply, celiac disease, Food Science, Contaminated food
Abstract

A strict gluten-free diet is extremely difficult to maintain. Protracted ingestion of gluten traces (&gt, 10 mg/day) is sufficient to cause significant damage in the architecture of the small intestinal mucosa in patients on treatment for celiac disease. The aim of this study was to directly measure the level of contaminating gluten in the daily diet of celiac children following a gluten-free diet. From April 2019 to December 2019, celiac disease children (2&ndash, 18 years old) on a gluten-free diet for &ge, 6 months were offered to participate in this prospective-observational study. Patients and their caregivers were invited to provide a representative portion (about 10 g) of all meals consumed during a 24-h period. Participants were requested to weigh all ingested food and report items in a 24-h food diary. The gluten content was quantified by the R5 sandwich enzyme-linked immunosorbent assay method. Sixty-nine children completed the protocol. Overall, 12/448 (2.7%) food samples contained detectable amounts of gluten, of them, 11 contained 5&ndash, 20 ppm and 1 &gt, 20 ppm. The 12 contaminated food samples belonged to 5/69 enrolled patients. In these 5 children, the daily gluten intake was well below the safety threshold of 10 mg/day. The present findings suggest that in a country characterized by high celiac disease awareness, the daily unintended exposure to gluten of treated celiac children on regular follow-up is very low, reassuringly, the presence of gluten traces did not lead to exceed the tolerable threshold of 10 mg/day of gluten intake in the gluten-free diet.

Published
2021

3. Accidental Gluten Contamination in Traditional Lunch Meals from Food Services in Brasilia, Brazil

Author

Eduardo Yoshio Nakano, Lenora Gandolfi, Ana Luísa Falcomer, Letícia Santos Araújo, Verônica Cortez Ginani, Renata Puppin Zandonadi, Priscila Farage, and Riccardo Pratesi

Subjects
0301 basic medicine, Glutens, lcsh:TX341-641, Food Contamination, digestive system, Toxicology, 03 medical and health sciences, contamination, 0302 clinical medicine, Food Labeling, Humans, Medicine, Food service, gluten-free, Cities, Child, chemistry.chemical_classification, 030109 nutrition & dietetics, Nutrition and Dietetics, business.industry, Communication, Food Services, nutritional and metabolic diseases, Contamination, Gluten, digestive system diseases, Lunch, chemistry, gluten, 030211 gastroenterology & hepatology, Gluten free, foodservice, business, lcsh:Nutrition. Foods and food supply, celiac disease, Brazil, Food Analysis, Food Science, Contaminated food, Food contaminant
Abstract

This study aimed to evaluate the occurrence of gluten contamination in naturally gluten-free meals from food services in the Federal District, Brazil. This is an exploratory cross-sectional quantitative study in which a total of 180 samples of naturally gluten-free dishes were collected from 60 food services in Brazil. The enzyme-linked immunosorbent assay was used for the quantification of gluten. As established by the Codex Alimentarius, the threshold of 20 ppm of gluten was considered as the accepted upper gluten level for gluten-free food. A total of 2.8% (95% CI: 0.3–5.2%) gluten contamination was found in the samples. Among the 60 food services, 6.7% (95% CI: 2.7–10.6%) displayed at least one contaminated food in our sample. The occurrence of gluten contamination in naturally gluten-free preparations was uncommon and low on a quantitative basis.

Published
2019
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