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Background: Highly processed food (HPF) consumption is increasing globally and has become a prominent public health concern. However, the relationship between HPF consumption and food choice values and food literacy is unknown. This study aimed to examine the association of HPF consumption with food choice values and food literacy. Methods: This cross-sectional study used data from a nationwide questionnaire survey conducted in 2018 among 2232 Japanese adults aged 18–80 years. We assessed eight food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort, and safety) using a 25-item scale, and food literacy characterised by nutrition knowledge (using a validated 143-item questionnaire), cooking and food skills (using 14- and 19-item scales, respectively), and eight eating behaviours (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, and slowness in eating, using the 35-item Adult Eating Behavior Questionnaire). HPF consumption was estimated using a validated brief diet history questionnaire. The associations between HPF consumption and age, body mass index, energy intake, and each score on food choice values and food literacy were evaluated by multiple linear regression. Results: In males, one standard deviation increase in scores for cooking skill and satiety responsiveness was associated with an increase in HPF consumption by 22.1 g/4184 kJ (95% confidence interval (CI): 6.6 to 37.5) and 15.4 g/4184 kJ (95% CI: 6.0 to 24.7), respectively. In females, one standard deviation increase in age and scores for safety and nutrition knowledge corresponded to a decrease in HPF consumption by − 16.4 g/4184 kJ (95% CI: − 23.4 to − 9.3), − 9.9 g/4184 kJ (95% CI: − 19.1 to − 0.7), and − 11.1 g/4184 kJ (95% CI: − 17.0 to − 5.3), whereas one standard deviation increase in the satiety responsiveness score corresponded to an increase in HPF consumption by 13.1 g/4184 kJ (95% CI: 6.8 to 19.4). Conclusions: This cross-sectional study suggests that several aspects of food choice values and food literacy were associated with HPF consumption in Japanese adults. Further studies are needed to confirm our findings in a broader context. [ABSTRACT FROM AUTHOR]

To date, a limited number of studies have examined aspects of food choice values and food literacy in relation to some aspects of dietary behaviours. The aim of this cross-sectional study was to comprehensively examine the associations of food choice values and food literacy with diet quality. In total, 2231 Japanese adults aged 19–80 years completed questionnaires asking about food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort and safety) and food literacy characterised by nutrition knowledge, cooking skills, food skills and eating behaviours (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness and slowness in eating). As a measure of diet quality, the Healthy Eating Index-2015 (HEI-2015) was calculated using a brief-type diet history questionnaire (BDHQ) or a food combination questionnaire (FCQ). In males, after adjustment for potential confounding factors (including age, BMI and the ratio of reported energy intake to estimated energy requirement), the HEI-2015 derived from BDHQ and that derived from FCQ were associated significantly (P ≤ 0·02) and positively with the food choice values of organic and inversely with food fussiness. In females, the HEI-2015 showed positive associations with the food choice values of health/weight control, nutrition knowledge and cooking skills and an inverse association with food fussiness, irrespective of the dietary assessment questionnaire (P ≤ 0·03). In conclusion, this study suggests that several aspects of food choice values and food literacy were associated with diet quality, and the aspects related differed between males and females. [ABSTRACT FROM AUTHOR]

Background: Living alone without someone to cook meals for them can happen more frequently in aging due to bereavement, divorce, or other family changes. Health risks to older adults due to poor cooking skills may be more pronounced among those living alone. We aimed to examine whether cooking skills are associated with mortality according to cohabitation status in older Japanese people. Methods: Participants in the Japan Gerontological Evaluation Study, a population-based cohort of independent older adults, were followed for three years (n = 10,647). Cooking skill was assessed using a scale with good validity and modified for Japanese people in the baseline survey. After stratification by living alone or together, participants with high and low cooking skills were matched on demographic, socioeconomic, health-related factors, and availability of food stores using propensity score matching. All-cause mortality risks were compared between high and low cooking skills using Cox regression models. Results: During the follow-up, 520 of the 10,647 participants died. One hundred and seventy-one pairs of high and low cooking skills were matched among those living alone, and 2,161 pairs among those living with others were matched as well. The hazard ratio of the low level of cooking skills (vs. high) was 2.50 (95% confidence interval [CI]: 1.10–5.68) among those living alone, while 1.05 (95% CI: 0.82–1.33) among those living with others. Conclusion: Lower cooking skills were associated with a higher risk of mortality only among those living alone. Cooking skills may be important for older adults who live alone to reduce mortality risk. [ABSTRACT FROM AUTHOR]

Poor oral health has been linked to an increased risk of mortality. People with good cooking skills may be able to cope with problems caused by oral dysfunction, such as restricted food choice. This study investigated whether cooking skills modified the association between oral health status and mortality. A 3-year follow-up was conducted among participants of the Japan Gerontological Evaluation Study, a population-based cohort study of Japanese adults aged 65–101 years. Oral health assessment comprised number of teeth and three oral functions (awareness of swallowing difficulty, decline in masticatory function, and dry mouth). Cooking skills were assessed using a valid scale adapted for Japanese participants. Mortality from 2016 to 2019 was analysed for 10,121 respondents. Cox regression models were used to estimate hazard ratios for mortality risk adjusting for potential confounders, including sociodemographic factors and health status. During the follow-up, there were 488 deaths (4.8% of all participants). Both fewer teeth and poor oral function were associated with a greater mortality risk. Cooking skills modified the association only for oral function. Stratification by cooking skill score showed that the hazard ratios for ≥2 oral difficulties (vs. none) was 2.06 (95% confidence interval: 1.43–2.96) among those with low cooking skills and 1.25 (95% confidence interval: 0.92–1.71) among those with high cooking skills after adjusting for potential confounders. Improving cooking skills may be key to mitigating health risks owing to poor oral functions. [ABSTRACT FROM AUTHOR]

Reducing Na intake is an urgent global challenge, especially in East Asia and high-income Asia-Pacific regions. However, the sources of Na and their effects on urinary Na excretion have not been fully studied. We sought to clarify these sources and their association with urinary Na excretion. We examined four 3-d weighed food records and five 24-h urinary collections from each of 253 participants in Japan, aged 35–80 years, between 2012 and 2013. We compared the levels of Na according to four categories: foods contributing to discretionary or non-discretionary Na intake, the situation in which dishes were cooked and consumed, food groups and types of cuisine. We also conducted regression analysis in which 24-h urinary Na excretion was a dependent variable and the amounts of food intake in the four categories were independent variables. Levels of Na were the highest in discretionary intake (60·6 %) and in home-prepared dishes (84·0 %). Of the food groups, miso soup showed the highest percentage contribution to Na intake (13·3 %) after seasonings such as soya sauce. In the regression analysis, the standardised coefficient for foods of non-discretionary Na sources was larger than that for discretionary sources, whereas that for home-prepared dishes was consistent with the levels of Na in those foods. Pickled products, followed by fresh fish and shellfish, miso soup and rice, were associated with high urinary Na excretion. Thus, discretionary foods (such as miso soup) contribute the most to Na consumption, although non-discretionary intake (such as pickled vegetables) may influence urinary Na excretion. [ABSTRACT FROM AUTHOR]

The Japanese Ministry of Health, Labour and Welfare compiled an Excel sheet -- "Simple simulator for calculating nutritional food stocks in preparation for large-scale disasters" (Simulator). We examined the level of recognition and use of the Simulator by local governments and identified the points for its improvement. In stage 1, we surveyed local government personnel who participated in the "Workshop for nutrition assistance during large-scale disasters" held in November 2020 (n = 458; 313 responded) with an online questionnaire on the use of the Simulator and associated issues. Stage 2 involved group interviews with 15 public health dietitians who had been involved in food assistance during past natural disasters to identify points for improving the Simulator and the problems with food assistance during natural disasters. In stage 1, 233 responders (74.4%) confirmed their awareness of the existence of the Simulator. While 85 individuals (36.6%) used the Simulator, 63 individuals (74.1%) confirmed that they would use it in the future to plan and evaluate local government stocks. In stage 2, multiple comments regarding the Simulator's applicability and improvement in a realistic situation were collected. In order for the administrative staff in charge of disaster management to understand the nutritional importance of stockpiling main/side dishes, it was suggested that specific combinations of foods that meet the required amounts should be shown and that visualization using food products and the number of people covered by stockpiled foods may be easier to understand than pure nutritional values. [ABSTRACT FROM AUTHOR]

This study examined whether the frequency of purchasing local agricultural products and the intake frequency of self-cooked meals were related to healthy eating habits. A cross-sectional study was conducted using anonymized data from the "Survey on health promotion and food-and-nutritional education" conducted in 2021 in Tamamura, Gunma, Japan, targeting residents aged 20–65. Logistic regression analyses were conducted using the purchasing frequency of local agricultural products (often/sometimes/rarely) and the intake frequency of self-cooked meals (almost every day/not every day) as independent variables. The dependent variables were the frequencies of breakfast (every day/not every day), balanced meal (two times/day or more/fewer than two times/day), and vegetable intake (two times/day or more/fewer than two times/day). The purchasing frequency of local agricultural products was positively related to the frequency of balanced meal and vegetable intake. Additionally, the intake frequency of self-cooked meals was positively related to the frequencies of breakfast, balanced meal, and vegetable intake. In conclusion, significant positive relationships of the purchasing frequency of local agricultural products and the intake frequency of self-cooked meals with healthy eating habits were confirmed. [ABSTRACT FROM AUTHOR]

Introduction: This case study aimed to demonstrate how cooking class activities held in collaboration with the Ajinomoto Foundation (TAF) and a consumer cooperative after the Great East Japan Earthquake contributed to the resilience of the affected community., Methods: With reference to the logic model, evaluation indicators for the case study were established. We focused on the Iwate Seikatsu Kyodo Kumiai (Iwate Co-op). We organized 120 continuation cases out of the eight-and-a-half-year activity records of the project owned by TAF (April 2012 to March 2020). The Iwate Co-op was one of the 120 continuing cases and had special features, including awareness that its members were responsible for the community., Results: The collaboration revealed three effects. First, owing to the encounter and collaboration with TAF, the cooking class was continuously conducted even after TAF withdrew from the disaster-affected areas. Second, the Iwate Co-op trained some of its members as food support staff to run the cooking class independently and was actively involved in obtaining the necessary budget for the operation, consequently leading to the independent activation of member activities. Third, they developed a cooking class project in inland areas other than disaster-stricken areas, assuming that they could incorporate the project into their existing activities, as food problems affected people beyond disaster victims., Conclusion: The collaborative food support project of the Iwate Co-op and TAF contributed to the resilience of the affected people and communities by strengthening bonds and solidarity among residents and organizations. The key to success was the fusion of a traditional sense of independence in the co-op with TAF's mission and technical know-how. The partnership between the Iwate Co-op and TAF allowed the former to aim toward developing food support activities in the affected areas, accelerating the resilience of the community in the Iwate Prefecture., Competing Interests: KKo was employed by Miyako Co-op, Iwate Co-op. KN and KF were employed by Kamaishi Co-op, Iwate Co-op. KKa was employed by Kesen Co-op, Iwate Co-op. HK and YN were employed by Organization/Management Headquarters, Iwate Co-op. MY was employed by The Ajinomoto Foundation. Co-author YK has received research funding from TAF. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 Ito, Konno, Nozaki, Fukushi, Kanno, Kawamura, Nakamura, Yamada, Kuroda, Kuchii, Kinoshita, Nabetani and Fukuda.)

The aim of the paper is to present the vital differences in the level of intelligibility and cohesion between L'Empire des signes and its Polish translation Imperium znaków (1999). The excerpts discussed in the article represent the key features and phenomena characteristic of Japan or more precisely the contrast that Barthes draws between Japan and France, the East and the West. The analysis of the examples concerning i.e. the rules of ideographic writing, the nature of haiku and cuisine proves that - as a result of grammatical misreadings on the part of the translator - the Polish translation often blurs Barthes's precise descriptions, misrepresents the image of East and West emerging from the book and distorts the author's subtle theoretical project. The paper also outlines the relationship between the mistakes present in Imperium znaków and the stereotype of poststructuralist writing in Poland around the time the translation was made. [ABSTRACT FROM AUTHOR]

For the first time in the XXI century, the number of people suffering from obesity worldwide surpassed the number of undernourished people. For many developing countries, this presented a so-called "double burden" of coping for over- and under-nourishment. At a rate of more than 50% of the population in Malaysia being either overweight or obese, the country is facing the most severe dietary crisis in East Asia. Often recognized as one of the healthiest populations worldwide and having a blue zone, Japan has managed to set a yardstick for countries around Asia. Hence the purpose of this study was to uncover the capacity for contribution and successful integration of traditional vegetables into Japanese daily food practices. Semi structured interviews were conducted together with participatant observation with key informants to help understand the role of women in preserving and safeguarding traditional vegetables also known as 'sansai' in terms of farming and food preparation. In order to solve the unhealthy eating patterns among Malaysians, it is timely to start appreciating the contributions of the older generation in terms of wild edible usage and preparatory methods which can help alleviate the double burden of malnutrition among the population. [ABSTRACT FROM AUTHOR]

It remains unclear how the various environmental factors are combined in practice to influence vegetable preferences in school-aged children. This study aimed to clarify the environmental factors during infancy and their association with vegetable preference in school-aged children. To find clusters of early childhood environmental factors, we conducted a factor analysis on 58 items related to early childhood environmental factors and a k-means cluster analysis using the factors obtained. The association of the extracted factors and clusters with vegetable preferences was assessed by multiple regression analysis. Twelve factors relating to vegetable eating, cooking and harvesting experience, and parental attitudes were extracted by factor analysis. Three clusters, "low awareness of experiences", "high awareness" and "low positive encouragement", were then extracted. In the multiple regression analysis, all 12 factors were found to be associated with vegetable preferences. Furthermore, it was found that the "high awareness" group had a significantly higher score for vegetable preference than the "low awareness of experiences" group (β = 0.56, 95% CI: 0.37-0.74). Thus, the study found that environmental factors during infancy, in isolation and combination, influenced vegetable preferences in school-aged children. Assessing the combination of various environmental factors during infancy may contribute to a better understanding of future vegetable preferences.

Objective: To examine the associations of home cooking with caregiver-child interaction and child mental health in Japan.Design: Cross-sectional data collected in 2018. Frequency of home cooking was assessed by a questionnaire among 4126 caregivers and classified as high (almost every day), medium (4-5 d/week) or low (≤3 d/week). Caregiver-child interaction was evaluated by assessing frequency of talking and playing together (per week). Behaviour problems and prosocial behaviour were assessed by the Strengths and Difficulties Questionnaire, and resilience was assessed using the Children's Resilient Coping Scale.Setting: Japan.Participants: Children aged 9-10 years and their caregivers in Adachi, Tokyo, Japan.Results: Low and middle frequency of home cooking were associated with lower frequencies of talking about school life, talking about news with the child, talking about television shows with the child and helping with the child's homework. Children with low and/or middle frequency of home cooking had more behaviour problems (low frequency: β = 3·95, 95 % CI 1·30, 6·59 and medium frequency: β = 3·38, 95 % CI 2·07, 4·70), lower prosocial behaviour (low frequency: β = -5·85, 95 % CI -10·04, -1·66) and lower resilience (low frequency: β = -6·56, 95 % CI -9·77, -3·35 and medium frequency: β = -4·11, 95 % CI -5·71, -2·51), compared with children with high frequency of home cooking after adjusting covariates including socio-economic status. These associations were mediated by child's eating behaviours and/or caregiver-child interaction.Conclusions: Creating an environment that encourages caregivers to cook at home may be important for children's mental health. [ABSTRACT FROM AUTHOR]

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This study aimed to estimate the water intake of Japanese people from food moisture. For this purpose, we described a water conversion factor for cooking (WCFC) that focuses on how cooking changes the water content of complete dishes and not food ingredients, and investigated methods for calculating the water content of cooked dishes. In this study, we utilized 129 dishes commonly consumed by Japanese people. We measured the water content of the dishes before and after cooking and calculated the percentage of residual water after cooking. The dishes were divided into staple foods or side dishes, and categorized based on residual percentage in water content and cooking method. The percentage of residual water after cooking change in water content in each category was expressed in terms of the WCFC, which is the water content of the cooked dish relative to the uncooked dish. In total, there were 43 categories with a WCFC range of 0.40 to 1.33. Our results revealed that the water content of food is not simply changed by heating‐based cooking methods, but by a complex combination of cooking operations. Furthermore, by fitting WCFC to a culinary structuralism theory, it can potentially be utilized for all cuisines and not just dishes in Japan. Additionally, we found that the water content of a day's worth of food calculated using WCFC and actual measurements barely differed, indicating that WCFC could potentially be used to estimate water intake from food moisture. Practical Application: This research can be used in nutrition surveys to estimate water intake from food moisture. [ABSTRACT FROM AUTHOR]

Adzuki bean is cooked with rice in Japan, and the color of rice becomes pale red by the cooking. In previous papers, we showed that pancreatin-induced starch liberation was slower in red rice prepared from non-glutinous rice. In this study, it was shown that pancreatin-induced amylose liberation from high-amylose rice was divided into two phases independent of cooking with or without adzuki bean; the first phase was amylose liberation from starch leached from rice during the cooking and the second phase was the liberation of amylose from starch in rice grains. The slower amylose liberation from rice cooked with adzuki bean was due to the binding of cyanidin-producible components derived from procyanidins to rice. The binding was confirmed by treating rice with a 1-butanol/HCl/Fe(III) system. The digestion of amylose liberated from high-amylose rice cooked with adzuki bean was also slower, and the liberated amylose could produce cyanidin by the 1-butanol/HCl/Fe(III)-treatment. Furthermore, it was shown (i) that the heating of rice flour with reagent procyanidin B2 resulted in the binding of the oxidation products to the flour, and (ii) that the binding resulted in the slower digestion of amylose in the rice flour. It was concluded that the slower liberation and digestion in high-amylose rice cooked with adzuki bean were due to the binding of cyanidin-producible components, which were derived from adzuki bean procyanidins, to amylose during the cooking. [ABSTRACT FROM AUTHOR]

This study investigated the leftover rate of side dishes in school lunches provided by communal kitchens in Japan's Chugoku region, with a focus on vegetable dishes supplied in containers and three types of menu items served daily to 20 elementary and junior high schools in communal kitchen A for 116 days. First, the leftovers in the containers that were returned to the communal kitchen were weighed and combined. The study then compared outside temperature, distance from communal kitchen A, school type, number of students per class, assignment of nutrition teachers, and time elapsed after cooking. Finally, we examined the relationship between these factors and the leftover rate using multiple regression analysis. The median leftover rate was 20.1% (0-96.9) for 250 side dishes with a high leftover rate; however, this was widely distributed. The number of students per class, assignment of nutrition teachers, and time elapsed after cooking were strongly related to the leftover rate; the adjusted coefficient of determination, R2, was 0.236. The regression results indicated that regarding the side dish leftover rate, the standardized coefficient, β, was 0.414, 0.215, 0.107, 0.093, and 0.094 for the number of students per class, assignment of nutrition teacher, the time elapsed after the end of cooking, distance from communal kitchen A, and presence of seaweed, respectively (p<0.001). Dietary education by homeroom and nutrition teachers and reducing the time elapsed after cooking impacts students' awareness and preferences, which may decrease the leftover rate., Competing Interests: The authors have declared that no competing interests exist, (Copyright: © 2024 Nakagiri et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.)

This study aimed to investigate the effects of various cooking procedures on the sensory and physicochemical properties of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat. Thigh meats were cooked using three different procedures: grilling, boiling, and deep-frying. Subsequently, we performed sensory evaluation by a trained panel and instrumental analysis on both raw and cooked meat to determine changes in pH, shear force value, cooking loss, nucleotide metabolite contents, and proximate, free amino acid, and fatty acid composition. From the sensory evaluation, "springiness" and "chewiness" were found to be characteristics of Choshu-Kurokashiwa thigh meat among all cooking procedures. In terms of "juiciness" and "sulfur flavor," chicken breed and cooking procedure interacted, and these were considerably higher in Choshu-Kurokashiwa meat than in broiler meat only when boiling. In the instrumental analysis, Choshu-Kurokashiwa meat showed a considerably higher shear force value and lower free amino acid content than broiler meat, regardless of the cooking procedure used. Again, in terms of cooking loss, chicken breed and cooking procedure interacted, and this was considerably lower in Choshu-Kurokashiwa meat than in broiler meat only when boiling. These results showed that cooking procedure should be considered when describing the sensory characteristics of jidori thigh meat., (© 2024 Japanese Society of Animal Science.)

Zainichi Koreans are descendants of Koreans that immigrated to Japan during the colonialization of the Korean peninsula. Although most are born in Japan and speak better Japanese than Korean, they remain marginalized in a society striving to remain homogenous. This essay places the cuisine of Zainichi Koreans in its broader social context. A number of scholars recognize the contribution of Koreans and their food to Japanese cuisine. However, while Koreans living in Japan are relegated to subaltern status, their food is expropriated and celebrated as part of Japanese society. This essay examines the power structure that frames the Japanization of Korean food. The theoretical implication is to reframe culinary erasure and appropriation as part of an integrated system that includes ethnic economy, minority marginalization and systemic discrimination. More broadly, it argues that the structures of domination that have been well documented in the Western context also exist in East Asia. [ABSTRACT FROM AUTHOR]

Trade and consumption of food in the Sino-Japanese context connects the two countries' tense political relationship to the everyday lives of its citizens. Previous research has shown how food-related incidents have imbued Sino-Japanese relations with political and moral discourse that connects security concerns to everyday fears. This article explores how young Chinese people in Japan navigate multiple moral economies related to food. Through analysis of "products" (chanpin/shipin) and "cuisine" (cai/liaoli), this article shows the differing meanings of Chinese moral economies of food from the perspective of young Chinese people living in Japan. In the Sino-Japanese context, products embody more metonymic and nationalised values associated with modernity, whereas the metaphoric possibilities of cuisine afford young Chinese people to negotiate dominant moral economies of food in Japan. Using this example, I argue that greater semiotic attention needs to be paid to the multiple meanings of food and its moral economies. [ABSTRACT FROM AUTHOR]

Background. We have observed changes in body reactions during cooking, which is one of the treatment modalities used in occupational therapy. The perception of food-related odors during cooking may have behavioral effects on human activities through the activation of appetitive motivation. Objectives. We investigated whether odor components contained in seasonings could facilitate the human motor system and the specificity of this effect. Methods. The subjects were 72 healthy adults, randomly assigned to a water exposure group, a phenylethyl alcohol (PEA, pleasant rose-like odor) exposure group, and a Japanese soy sauce (Koikuchi Shoyu) exposure group (n=24 each). The subjects' olfactory sense was stimulated by their sniffing of three different test tubes containing 5 ml of water, PEA, or Japanese soy sauce for 20 sec while they were seated. The modified Functional Reach Test (mFRT), which mimics a functional activity that is required in daily living and assesses a reliable measure of sitting balance, was performed prior to and immediately after the sniffing. Results. Sniffing the soy sauce increased the subjects' mFRT scores. This facilitation effect was odorant-specific and was absent when the subjects were presented with water or PEA. Conclusions. Cooking interventions are aimed at improving tool-handling skills such as using knives and chopsticks. The results indicate that treatment interventions using odors of seasonings would be effective for improving subjects' physical functions. [ABSTRACT FROM AUTHOR]

Food utilization and cellulose digestion abilities of six crab species were examined to clarify the mechanisms driving trophic and spatial segregation among species within a mangrove estuary on the Urauchi River, Iriomote Island, southern Japan. Dual stable isotope signatures (δ13C and δ15N) of dominant crab species inhabiting three microhabitats (bare sandy flat, bare muddy flat and mangrove forest) showed that most crab species, such as the soldier crab Mictyris guinotae and fiddler crab Gelasimus jocelynae, primarily assimilated microphytobenthos (MPB), while the sesarmid crab Parasesarma bidens inside the mangrove forest substantially utilized cellulose-rich mangrove detritus and leaf litter. Analyses of the chemical properties of sediment organic matter indicated that it comprised mainly mangrove detritus, which was more abundant on the muddy flat and in the forest compared to the sandy flat. In contrast, the standing stocks of MPB were at consistently low levels in each microhabitat, particularly inside the mangrove forest than on the bare flats. The enzyme assay revealed that P. bidens exhibited much higher cellulase activity, enabling the species to utilize refractory mangrove materials, whereas the other crab species with lower cellulase activity were highly dependent upon nutritious and easily degradable MPB, although the amount of the latter was largely limited in the mangrove estuary. These findings suggested that the assimilation efficiency of cellulose-rich plant materials as a carbon source, dependent upon the level of cellulase activity, essentially controls trophic and spatial segregation among crab species in the mangrove estuary. Given the greater biomass of plant detritus, it is likely that P. bidens plays an integral part in establishing the detritus food chain in the mangrove ecosystem through the effective digestion/assimilation of cellulose materials. Image 1 • Most of the dominant mangrove estuarine crabs utilized digestible microphytobenthos. • Parasesarma bidens assimilated cellulose-rich mangrove detritus and leaf litter. • P. bidens exhibited much higher cellulase activity than that of the other species. • Cellulase activity level controls trophic segregation among mangrove estuarine crabs. [ABSTRACT FROM AUTHOR]

Abstract Adzuki bean is often cooked with non-glutinous rice in Japan, and the dish is called adzuki-meshi. By the cooking, flavonoids in adzuki bean are transferred to rice, and the color of the rice becomes pale red. However, it has not been reported on starch digestion of the rice of adzuki-meshi. The purpose of this study is to elucidate that the transferred flavonoids, especially procyanidins could slow down the digestion of rice starch. The principal results obtained are (1) that pancreatin-induced starch digestion, which was observed as the liberation of reducing sugars and starch fragments from the rice, was slower in the pale red rice of adzuki-meshi than the rice cooked without adzuki bean, (2) that the starch fragments liberated from the rice of adzuki-meshi were digested slowly, and (3) that procyanidins and the oxidation products, which were not extracted by methanol, were present in the pale red rice. From the results, it was concluded that adzuki bean procyanidins and the oxidation products, which bound to rice starch during cooking, could contribute to slow down the starch digestion. Graphical abstract Unlabelled Image Highlights • Adzuki bean procyanidins bound to rice starch during cooking with adzuki bean. • Oxidation processes participated in the binding and making rice pale red. • The binding resulted in the suppression of starch digestion of rice in adzuki-meshi. • Adzuki bean procyanidins were concluded to be able to suppress rice starch digestion. [ABSTRACT FROM AUTHOR]

The risk of norovirus food poisoning from oyster consumption can be minimized by consumers, as thorough cooking can destroy norovirus. This paper uses data from 23 prefectures in Japan during 1970–2010 to examine how the demand for oysters responds to this manageable risk. We find that the incidence rate of norovirus has no effect on the price of oysters in prefectures that specialize in oysters for cooking, whereas it has significant negative impacts in prefectures that produce oysters to be eaten raw. These results indicate that consumers respond differently to manageable and non-manageable risks. [ABSTRACT FROM AUTHOR]

Objectives: The purpose of this study was to assess the relationship between economic security and self-rated health for elderly Japanese residents living alone.Design: A secondary analysis of a cross-sectional study.Setting: N City, H. Prefecture, Japan.Participants: Survey questionnaires were distributed to 2,985 elderly residents living alone, aged ≥70 years, of which, 1,939 (65.0%) were returned and treated as valid responses.Measurements: The survey included questions about gender, age, number of years spent in N City, self-rated health, economic security, number of years spent living alone, reason for living alone, life satisfaction, cooking frequency, frequency of seeing a doctor, long-term care service usage, as well as whether they enjoyed their lives, participated in social organizations.Results: Of the respondents, 1,563 (80.6%) reported that they were economically secure, and 376 (19.4%) responded that they were insecure. The odds ratio predicting poor self-rated health for the economically insecure participants was significantly high (odds ratio: 3.19, 95%, Confidence Interval (CI): 2.53−4.02, and P < 0.001). Similarly, the adjusted odds ratio for poor self-rated health was significantly high for the economically insecure participants in multivariate analyses controlling for factors such as age, gender, cooking frequency, and social participation (adjusted odds ratio: 2.21, 95%, CI: 1.70−2.88, and P < 0.001). Furthermore, a similar trend was observed in stratified analyses based on gender and age groups.Conclusion: Economic security predicted self-rated health independently of confounders, including social participation and cooking frequency, among the elderly Japanese living alone in communities. [ABSTRACT FROM AUTHOR]

Abstract: Since 2004, research has been conducted in the Ainu Indigenous community of the Saru River Region of Biratori in Northern Japan examining traditional food use knowledge. The purpose was to improve the socio‐cultural environment for the Ainu People by implementing interventions meant to reintroduce traditional Ainu food use, so that they can live with dignity and in harmony with non‐Ainu people in the heterogeneous community where Japanese cultural values dominate. Ten years after the start of this research, a series of interviews was conducted with Ainu mothers and daughters active in the community to evaluate the result of the interventions because, in accordance with culturally established Ainu gender roles, the Ainu women prepare the Ainu dishes. The interviews indicated that the community of both Ainu and non‐Ainu people shared traditional Ainu food as a communal food at community events organized by the Ainu members of the community. The people in the community now identify traditional Ainu dishes with Ainu names, indicating the establishment of culinary and linguistic boundaries between Ainu traditional food and mainstream Japanese food. This also signals that the Ainu People have begun to establish a basis for reconstructing their unique ethnic identity, once suppressed by the government's former assimilation policy. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to examine the relationships between eating together and subjective health, frailty, food behaviors, food accessibility, food production, meal preparation, alcohol intake, socioeconomic factors and geography among older Japanese people who live alone. Design: A cross-sectional, multilevel survey was designed. The questionnaire was distributed by post and self-completed by participants. Setting: The sample was drawn from seven towns and cities across Japan. Participants: A geographic information system was used to select a representative sample of older people who lived alone based on their proximity to a supermarket. Recruitment for the study was conducted with municipal assistance. Measurements: A logistic regression analysis was performed that adjusted for the respondent's age, socioeconomic status and proximity to a supermarket using stepwise variable analyses. The dependent variable was whether the respondent ate together more or less than once a month. Results: In total, 2,196 older people (752 men and 1,444 women) completed the questionnaire (63.5% response rate). It was found that 47.1% of men and 23.9% of women ate together less than once a month. Those who ate together less than once a month had a significantly lower rate of subjective health, food diversity and food intake frequency than those who ate together more often. A stepwise logistic analysis showed that the factors most strongly related to eating together less than once a month were not having any food shopping assistance (men: OR = 3.06, women: OR = 2.71), not receiving any food from neighbors or relatives (men: OR = 1.74, women: OR = 1.82), daily alcohol intake (women: OR = 1.83), frailty (men: OR = 0.48) and income (men: OR = 2.16, women: OR = 1.32). Conclusion: Eating together is associated with subjective health and food intake. Factors that affect how often older Japanese people who live alone eat together include food accessibility, daily alcohol intake, frailty and a low income. [ABSTRACT FROM AUTHOR]

Biodiesel fuel (BDF) is a potentially carbon-neutral fuel that could play a potentially important role in preventing global warming. However, its high production cost poses a challenge for many BDF producers. To establish an efficient method for BDF production and increase its cost competitiveness, the production efficiencies of 35 BDF plants in Japan, which produce BDF from waste cooking oil, were evaluated. Moreover, the cost reduction potential associated with improved efficiency was estimated. The empirical analysis revealed that (1) approximately 92% of the BDF plants have inefficient production; (2) they exhibit two predominant types of inefficiencies, technical and scale inefficiencies, and (3) improvement of production inefficiency can lead to an average production cost reduction of 3.52 yen per liter of BDF. To increase the production efficiency, it is important to improve the quality of the waste cooking oil used and increase the production scale. It is recommended that operators of inefficient BDF plants learn the production activities of the most efficient plants identified in this study. Furthermore, government policies focused on efficient BDF plants are essential to increase BDF production with limited resources., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Analysis of radioactivity data obtained under the food monitoring campaign in Japan indicates that elevated 134 Cs+ 137 Cs activity concentrations in wild boar meat remained constant or slowly decreased in Fukushima and surrounding prefectures from 2011 to 2015. The activity concentrations in some samples are still over the regulatory limit of 100 Bq kg −1 fresh weight, even in 2015. Activity concentrations of 137 Cs in muscle of wild boars we captured in 2011 were higher than those in kidney, liver, spleen, heart and lung. A food processing retention factor, F r , was 0.5 or 0.6 for 137 Cs when the wild boar meat was boiled, suggesting that a parboiling process is effective for reduction of radiocaesium intake from wild boar meat. [ABSTRACT FROM AUTHOR]

The health benefits of social relationships and social capital are well known. However, little research has examined the determinants of social relationships and social capital. We examined whether cooking skill was associated with social relationships and social capital in older Japanese people. We used 2016 Japan Gerontological Evaluation Study data on a population-based sample of men and women aged ≥ 65 years ( n = 21,061). Cooking skill was assessed using a scale with good validity. Social relationships were evaluated by assessing neighborhood ties, frequency and number of meetings with friends, and frequent meals with friends. Individual-level social capital was evaluated by assessing civic participation, social cohesion, and reciprocity. Among women, high-level cooking skill was positively associated with all components of social relationships and social capital. Women with high-level cooking skill were 2.27 times (95% CI: 1.77-2.91) more likely to have high levels of neighborhood ties and 1.65 (95% CI: 1.20-2.27) times more likely to eat with friends, compared with those with middle/low-level cooking skill. Cooking skills explained 26.2% of the gender difference in social relationships. Improving cooking skills may be key to boosting social relationships and social capital, which would prevent social isolation.

White rice is a dominant grain-based food in Japan, but excess intake of polished rice may cause obesity. Barley is a grain-based food, similar to white rice, but it has the potential to control appetite and reduce energy intake. We investigated the effect of cooked white rice with high β-glucan barley on appetite and energy intake. The study was conducted as a randomized crossover design with twenty-one healthy Japanese women [mean ± standard deviation body mass index (BMI) 23.3 ± 0.7 kg/m]. Subjects consumed a breakfast of cooked white rice with high β-glucan barley (BAR) or white rice (WR), followed by an ad libitum lunch and dinner. Energy intake was measured at the lunch and the dinner using plate waste. Subjects' perception scores on hunger, fullness, satiety, and prospective food consumption were assessed using a visual analogue scale (VAS) before and after the breakfast, lunch and dinner. BAR significantly reduced the VAS scores of hunger and prospective food consumption, and increased fullness before lunch compared to WR ( P = 0.032, 0.019 and 0.038, respectively). Energy intake at lunch and the cumulative energy intake (lunch + dinner) subsequent to BAR consumption were significantly lower than WR ( P = 0.035 and 0.021, respectively). BAR was able to modulate appetite and reduce energy intake. The combination of white rice with high β-glucan barley could play a beneficial role in preventing and treating obesity and other obesity-related metabolic diseases. [ABSTRACT FROM AUTHOR]

This study evaluated changes in diet quality during the coronavirus disease 2019 (COVID-19) pandemic and its association with variations in attitudes or behavior, as well as health status changes. Participants were Japanese adults aged 20-69 years who resided in 13 prefectures where specific cautions were announced to prevent the spread of the virus. An online survey was conducted in September 2021, and participants were those who shopped for food or prepared meals more than twice a week during the survey. Overall, 2101 participants were analyzed. An improved or worsened diet quality was determined based on changes in food consumption patterns, and participants were categorized into three groups (improved diet quality (IDQ), worsened diet quality (WDQ), and others). The IDQ group participants (10.2%) improved their dietary consciousness during COVID-19, cooked almost everything from ingredients, and increased their balanced meal eating frequency. However, the WDQ participants (11.1%) had worsened dietary consciousness and increased consumption of takeaway meals and alcohol but decreased balanced meal consumption. Cooking frequency changes were not independent determinants of variations in diet quality. Our results show that the diet quality changes during COVID-19 were possibly caused by changes in dietary consciousness or different levels of meal preparation practices.

BACKGROUND The development of food that satisfies consumer preferences is very important for producing commodities. In the present study, 132 Japanese consumers carried out sensory evaluation of deep-fried peanuts with varying frying times (2, 4, 6, 9, 12 and 15 min) at 150 °C, and the relationships among sensory elements and physicochemical properties were investigated. RESULT The sensory scores for colour, bitterness, and deep-fried peanut aroma increased (darker or stronger) with frying time, whereas the sweetness score was relatively high (strong) for frying times of 2, 4, 6 and 9 min, and then decreased (weaker) with increasing frying time. Frying times of 4, 6 and 9 min scored higher in overall liking than other times. Multiple-regression analysis indicated that the overall liking score was positively correlated with sweetness (standardised regression coefficient, β = +0.51) and deep-fried peanut aroma ( β = +0.26) scores but negatively correlated with bitterness score ( β = −0.25). Multiple-regression analysis also indicated a difference in sensory preference by gender. Sensory elements were closely related to the physicochemical properties, including the colour indexes ( CIELAB colour space) and the sucrose and water contents. When L* ( CIELAB colour space, lightness index) was 53-64 and water content was 10-30 g kg−1, the mean overall liking score was relatively high implying acceptable fried peanut quality. CONCLUSION Relationships among individual sensory elements were confirmed. Multiple-regression analysis indicated a strong positive correlation between sweetness and overall liking and a small difference in sensory preference by gender. Sensory evaluations can thus be expressed by physicochemical properties. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Reducing dietary salt intake remains a challenging issue in the management of chronic disease. Taste preference is suspected to be an important proxy index of daily sodium consumption. This study examined the difference in daily sodium intake according to self-reported taste preference for miso soup as representative of homemade cooking in middle-aged urban Japanese adults. Among 896 candidates randomly selected from examinees of cancer screening provided by the National Cancer Center, Japan, 143 men and women participated in this cross-sectional study. During the period from May 2007 through April 2008, participants provided a food frequency questionnaire, which included information on taste preference and dietary behaviors, a weighed food record over 4 consecutive days, a simultaneous 24-hour urine collection, and a sample of miso soup as it is usually prepared in the home. Mean 24-hour urinary sodium excretion and daily sodium intake were compared according to the self-reported taste preference for miso soup. Taste preference was significantly associated with both 24-hour urinary sodium excretion (trend P<0.01) and daily sodium intake (trend P-0.01), with a corresponding regression coefficient per 1 rank preference increment of 403 mg and 315 mg/day, respectively. The observed association between preference and urinary excretion was attenuated by further adjustment for discretionary salt-related behaviors. These findings suggest that self-reported taste preference for homemade cooking is a defining feature of daily sodium intake through discretionary salt-related dietary behaviors. A reduction in daily sodium consumption per 1 rank light preference was estimated to equate to approximately 1 g salt/day. [ABSTRACT FROM AUTHOR]

The article discusses a research conducted to examine the properties of waxy rice mochi and waxy wheat mochi to improve traditional Japanese food that offers choking hazards through video-endoscopy. Topics include use of waxy wheat mochi due to its property of less cohesiveness and adhesiveness, use of sensory evaluation to compare difference in chewing and swallowing waxy rice mochi and waxy wheat mochi, and evaluation of food samples by video-endoscopy.

Current historiography recognizes that modern Japanese cuisine is an expression of national identity and traces its origin to tea cuisine (kaiseki) said to have been perfected by Sen no Rikyū (1522-91). Yet, Rikyū's contributions to the development of kaiseki are not substantiated in the historical records. This article aims to clarify the role of Rikyū in the development of tea cuisine and to call for a broader investigation of the history of tea cuisine to consider more diffuse and diverse practices involving multiple actors over time rather than attribute foundational principles in national culture to individual genius. [ABSTRACT FROM AUTHOR]

This article¹ traces the transformation of handicrafts (shugei) in modern Japan, from a concept which referred generally to manual skills to an exclusively female sphere of activity that incorporated sewing, weaving, sericulture, and cooking. The first part of the article sets the stage by discussing the role of education in the gendering of handicrafts and by defining the sphere of handicrafts during the Meiji period through a detailed analysis of a handful of similar concepts which circulated at the time. In the second part, the article turns to the ways in which the new concept of handicrafts was disseminated through the medium of textbooks and popular magazines. The examination of these media suggests that handicraft-making was conceptualized and explained as a type of activity that offered comfort and cultivated feminine virtues, while also preparing women for their future role as mothers. Furthermore, handicrafts acted as a sort of safety valve for the labor market, offering women the possibility of supporting themselves in times of need and supplying cheap labor in times of war, when there was a shortage of male labor. [ABSTRACT FROM AUTHOR]

The objective was to evaluate the sensory categorisation of beef by Japanese consumers, based on Meat Standards Australia methodology. Various cuts of beef, with a wide range of quality (from Australian and Japanese cattle) and three cooking methods (grill, yakiniku, shabu shabu), were evaluated by 1620 Japanese consumers in Tokyo and Osaka. Consumers rated each sample for four sensory attributes (tenderness, juiciness, flavor and overall satisfaction), then selected one of four grades (unsatisfactory/2-star, good everyday/3-star, better than everyday/4-star, and premium quality/5-star), based on the quality of the beef within each cooking method. Meat quality scores, denoted as MQ4 scores (weighted combination of the four sensory attributes) were calculated from the Japanese consumer test results, to describe the Japanese consumer rating of beef. The distribution of the Japanese consumer MQ4 scores showed a clear distinction between grades, with the majority of scores being included within the boundaries of each grade. The MQ4 score allocated approximately 64% of the samples to their correct consumer grades. The MQ4 score showed potential to be used as a tool in developing and monitoring a consumer-focused grading system that is able to predict Japanese consumer satisfaction of individual beef cuts prepared by different cooking methods. [ABSTRACT FROM AUTHOR]

Background/Objectives:The effect of cooking loss on vitamin intake is an important consideration in dietary and epidemiological studies in Japanese. However, because few published food values have considered cooking effect, allowing for cooking loss in the assessment of vitamin intake in Japan has been difficult.Subjects/Methods:Seven-day dietary records and a fasting blood sample were collected from 102 men and 113 women in August of 1994 or 1995. Vitamin intake were estimated using two food databases, one composed of raw food only and the second of cooked food. Estimates were compared with blood levels.Results:Water-soluble vitamin intake using a food database including cooked food was lower than intakes estimated using a database composed of raw food only, except for pantothenic acid and vitamin B12 intake. In particular, vitamin B1 intake was 18.9% lower in men and 16.8% lower in women. However, when subjects were classified into the same and adjacent categories by joint classification by quintiles, appreciable change in ranking of a subject was not observed. Furthermore, the relationship between vitamin intake and biomarker did not improve when intake was calculated using a food database including cooked food.Conclusion:Although the effect of cooking loss on absolute values is not negligible, this might not significantly impact the ranking of subject intake estimations of vitamin intake in epidemiological studies. [ABSTRACT FROM AUTHOR]

We observed previously that scallop shells contain organic components that have various useful applications for skin. The organic components from scallop shell (scallop shell extract) enhance the turnover rate of the rat skin epidermal layer and increase the rate of recovery of UVB-induced injury to rat dorsal skin. We investigated the effect of scallop shell extract on the expression of keratinocyte growth factor (KGF) from human skin fibroblasts because it has been reported that KGF promotes wound healing and reduces the generation of UVB-induced free radicals in skin. Scallop shell extract increased the mRNA expression level of KGF in skin fibroblasts and the secretion of KGF from the fibroblasts at the protein level. These results suggest that the scallop shell extract may promote recovery from UVB-induced injury in skin through an increase in the secretion of KGF from the fibroblast cell. [ABSTRACT FROM AUTHOR]

The article presents a study on rice flour physicochemical properties which affect the oil uptake of batter flour used in oil-frying. The study uses EM10 super hard mutant rice flour from Kyushu University in Fukuoka-shi, Japan in 2009, other commercial rice flours, and Canola oil. The results show that the EM10 batter has the lowest oil uptake. Furthermore, the authors add that consistency/break down ratio, amylase content and oil absorption index are the properties associated with oil uptake.

Cooked and packed rice (CaPR), a popular rice product in Japan, is distributed with oxygen-absorbing agents and without refrigeration. When the final product was inoculated with spores of several strains of proteolytic Clostridium botulinum at a dose of 10³ spores per g (2 x 105 spores per package) and incubated at 30°C, the bacteria grew and produced neurotoxins in 40 days. To simulate more realistic cases of contamination, the same dose of spores was inoculated before the cooking process. When cooked at 100°C for 30 min, a small number of spores survived and the toxins were detected in some of the samples after incubation for 180 days. However, when cooked at 100°C for 15 min immediately followed by 105°C for 15 min, neither survivors nor the toxins were detected during incubation for 270 days after cooking. Even when inoculated with 105 spores per g of one of the most heat-resistant strains, 213B, viable spores were not detected after cooking. The inactivation by these heating conditions in different media indicated that the spores were inactivated >1,000-fold more in rice suspension than in cooked meat medium or phosphate buffer. It was therefore suggested that rice contains component(s) that facilitates thermal inactivation of C. botulinum. [ABSTRACT FROM AUTHOR]

Recently, we reported a method for discriminating a Japanese brand of chicken, the Hinai-jidori. As an application of this method for discriminating Hinai-jidori eggs, we here report an efficient method for extracting maternal DNA from eggshells. Eggshell powder was completely decalcified with EDTA solution, and then DNA was isolated by conventional phenol-chloroform extraction and ethanol precipitation. The efficiency of DNA recovery from eggshells was 50-fold higher than that of a previously reported method. The recovered DNA could be used for PCR, and 10 markers for identifying the Hinai-jidori chicken were detected. The genotypes of the Hinai-jidori exactly matched those of the Hinai-dori breed. Using this method, Hinai-jidori and Hinai-dori eggs could be distinguished from the eggs of Rhode Island Reds. This is the first report of a technique that can be used to discriminate the eggs of Hinai-jidori from those of other chickens, and it can also be utilized to validate the labeling of Hinai-jidori eggs in the market. [ABSTRACT FROM AUTHOR]

This paper focuses on the practice of cooperative cooking in two regions in Tochigi Prefecture during the first half of Japan's high growth period, and reexamines the significance of "cooperation" in domestic labor by rural women. At that time, cooperative cooking spread all over the country in the context of a movement for the improvement of living conditions. This paper focuses on the independent participation of rural women in cooperative cooking—women, who were considered the target of this "improvement". In the 1950s, women working in large-scale farms in Uziie persuaded the town office to implement the practice of cooperative cooking in order to reduce their domestic labor during the farming season. This was a progressive undertaking that realized the communal centralization of cooking. Nevertheless, cooperative cooking faded out as farmers began to use agricultural machines. As the manual labor demanded of women decreased, they began returning to their housework. The women of Kitsuregawa, an area with a higher subsistence farming population, also began cooperative cooking. During the farming season, they engaged in cooperative cooking in order to reduce domestic labor; however, on holidays they did so because they enjoyed the process. Thus, the practice of cooperative cooking was perpetuated. Because the women continued to cooperate when performing domestic labor, they were able to temporarily escape their severe daily working conditions and connect with each other beyond their "home". Hence, cooperative cooking provided them with an opportunity to work together. As a result, they succeeded to some extent in building labor conditions and social relations that were not necessarily based on the domestic labor of segmented family units, but rather on those that cut across these units. [ABSTRACT FROM AUTHOR]

A total of 24 isolates of Pythium spinosum from cucumber obtained from five regions in Oman were characterized for genetic diversity using amplified fragment length polymorphism (AFLP) fingerprinting and three isolates from the Netherlands, South Africa and Japan were included for comparison. Isolates from Oman were also characterized for aggressiveness on cucumber seedlings and sensitivity to metalaxyl. Identity of all isolates was confirmed using sequences of the internal transcribed spacer (ITS) region of the ribosomal DNA (rDNA), which showed more than 99% nucleotide similarity among all isolates. Using six primer-pair combinations, AFLP fingerprinting resolved 295 AFLP markers of which 193 were polymorphic among isolates from other countries and only six were polymorphic among isolates of P. spinosum from Oman. Seven different AFLP phenotypes of P. spinosum were recovered in Oman; two of them were found to contain over 79% of isolates and one was recovered from all regions in Oman. Phenotypes from Oman showed very high (≥99%) levels of genetic similarity to each other compared to moderate (mean =53%) levels of genetic similarity with phenotypes from other countries. In addition, all isolates from Oman were found to be highly sensitive to metalaxyl and all were aggressive on cucumber seedlings at 25°C. The high genetic similarity among phenotypes of P. spinosum in Oman as well as recovering two major clones across regions may suggest that P. spinosum has been recently introduced in Oman via a common source. [ABSTRACT FROM AUTHOR]

Background. Between November 2003 and January 2004, outbreaks of norovirus in 3 Australian jurisdictions involving 83 cases of illness were associated with imported oyster meat. Methods. Cohort studies were conducted in 2 jurisdictions to identify relative risks of illness for the consumption of oysters. A case series was conducted in the third jurisdiction. Results. The cohort studies conducted in the first 2 jurisdictions identified relative risks of illness of 17 (95% confidence interval, 5-51) and 35 (95% confidence interval, 5-243), respectively, for the consumption of oysters. Multiple strains of norovirus were detected in fecal specimens from 8 of 14 patients and in 1 of the 3 batches of implicated oyster meat using seminested reverse-transcriptase polymerase chain reaction methods. Traceback investigations revealed that all oyster meat was harvested from the same estuary system in Japan within the same month. Conclusions. These outbreaks demonstrate the potential of foodborne disease to spread internationally and the need for national and international collaboration to investigate such outbreaks. Foodborne illness related to norovirus is underestimated because of under-reporting of human cases and challenges in laboratory detection of viruses in foods, both of which can delay public health action. [ABSTRACT FROM AUTHOR]

One hundred and sixty-seven rice varieties/laudraces from 23 different rice-growing countries were used for studying the relationship between the amylose content (AC %) and paste viscosity parameters (RVU) through Pearson correlation. AC and paste viscosity parameters were measured using Auto Analyser and Rapid Visco Analysers respectively. Based on all five RVA pasting properties, i.e. peak viscosity (PV), minimum viscosity (MV), breakdown (BD), final viscosity (FV) and setback (SB), the simple paired t-test (at P = 0.05) was carried out to identify varieties that showed non-significant differences (similar) from the check variety, separately for each of the four AC groups, e.g. Waxy rice AC (0–8%, n = 21) –‘IR29’ (Philippines); Low AC (8.1–16%, n = 58) –‘Koshihikari’ (Japan); Intermediate AC (16.1–24%, n = 64) –‘Local Sadri’ (Iran); high AC (>24.1%, n = 24) –‘Kasalath’ (India). Significant variation among the rice varieties for AC and pasting properties were observed. Means of the AC and the viscosity parameters including PV, MV, BD, FV and SB were 15.8, 416.1, 180.3, 235.8, 380.9 and 200.6 RVU respectively. Significant correlations existed between AC and paste viscosity parameters at AC group level. The paste viscosity parameters, i.e. PV, BD and SB are important within an AC group as far as cooking quality is concerned. In the low AC group, ‘Koshihikari’ (check) was most preferred by Japanese consumers, which was used for identifying 16 varieties that showed non-significant differences for pasting properties with it. Some of the important Japanese varieties were ‘Todorokiwase’, ‘Owarihatamochi’, ‘Sasanishiki’, ‘Reimei’ and ‘Kinuhikari’. These varieties had good cooking quality with low AC, high PV and BD with low SB. In contrast, the Iranian cultivar ‘Local Sadri’ with good cooking quality had intermediate levels of AC and SB while recording high PV and BD. The varietal diversity for pasting properties available within each AC group may allow the breeder to make effective selections for improving the cooking quality according to consumer choice. [ABSTRACT FROM AUTHOR]

The article discusses the results of a study investigating the effect of cooking process on the mycotoxin content of wheat products made from naturally-contaminated wheat in Japan. Negative health effects of deoxynivalenol (DON). DON was reduced by the boiling process. Baking wheat products also reduces deoxynivalenol content. The risk of DON exposure through consumption of wheat products was 69.5% or less.

To explore the potential utility of underutilized fish in the fish sauce industry, fish sauces were prepared from both raw and heat-induced meat of Japanese anchovy Engraulis japonica and rabbit fish Siganus fuscescens using wheat malt, and their quality aspects and sensory properties were assessed. Proximate composition of the fish meat represents protein as the major component (16.0–17.8%), other than moisture. Analyses of free amino acids, peptides including oligopeptides, and organic acids contents in fish sauces revealed suitability of both raw and heat-induced meat of the selected species in commercial fish sauce production. The variations in taste of raw meat fish sauces were species-specific, but the taste of fish sauces from heat-induced meat were similar. [ABSTRACT FROM AUTHOR]

With the ever-decreasing domestic fishery catch of Japanese mackerel Scomber japonicus, alternative Atlantic mackerel Scomber scombrus has been increasingly imported and currently accounts for approximately 34% of mackerel consumption in Japan. As there is no morphologic difference between the species after removal of their skin, not only fresh and frozen fillets but also processed seafood of S. scombrus are frequently marketed with mislabeling as S. japonicus. In this study, a rapid and reliable polymerase chain reaction–restriction fragment length polymorphism (PCR-RFLP) analysis was developed to discriminate imported mackerel S. scombrus and domestic mackerel S. japonicus. PCR amplification for the nuclear 5S ribosomal DNA nontranscribed spacer was performed using Scomber-specific primers. Direct digestions of the PCR products using either PvuII or HaeIII restriction enzymes generated species-specific profiles, indicating that both enzymes enable the accurate identification of S. scombrus and S. japonicus. This robust and reproducible method can serve as molecular-based routine food inspection program to enforce labeling regulations. [ABSTRACT FROM AUTHOR]