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The article offers information on issues related to nutrition. It mentions the effects of calcium intakes and vitamin D supplements to the formation of kidney stones. It states the connection of breakfast consumption to hormonal response and in maintaining regular body mass index (BMI). Moreover, the study on the effects of reduction of calories to oxidative stress in humans is discussed.

The article presents abstracts of medical topics, including the relationship between measured serum levels of vitamin D and cancer deaths both for site-specific cancers and for all cancer types combined, the examination of zinc levels and outcome of pneumonia in the elderly and the relevance of higher levels of dietary calcium intake for weight loss management.

The article offers updates on various studies related to nutrition. It states that the calcium absorption efficiency was not associated with 25(OH)D concentrations alone in menopausal women. It discusses the study which aims to estimate the proportion of U.S. populations who do not meet federal dietary requirements using the National Cancer Institute (NCI) method. Meanwhile, it explores the study on the relationship between weight gains and serum levels of persistent organic pollutants (POPs).

The article presents several research related to nutrition. Epidemiological studies reveal that higher consumption of whole grain food reduces the risk for cardiovascular diseases, while low levels of vitamin D is link to diseases which include type 2 diabetes, obesity, and autoimmune disease. It also mentions that obesity is present without the metabolic perturbations that is mostly attributed during an obese state.

The article presents abstracts related to nutrition including "Docosahexaenoic Acid Supplementation Increases Prefrontal Cortex Activation During Sustained Attention in Healthy Boys: A Placebo-controlled, Doseranging, Functional Magnetic Resonance Imaging Study," by J. Able and colleagues, "Vitamin B6 and Risk of Colorectal Cancer: A Meta-analysis of Prospective Studies," by A. Wolk and colleagues, and "Association Between Serum Ferritin Level and Fibromyalgia Syndrome," by A. Sanli.

Chronic intake of palatable fluids alters morphine-induced antinociception. Two experiments were conducted to evaluate how long-term access to palatable fluids alters the development of tolerance to morphine-induced antinociception. In Experiment 1, 40 adult male Long-Evans rats were used. In addition to ad lib chow and water, 10 rats were given a 0.15% saccharin solution, 10 were given a 32% sucrose solution, and 10 were given a 32% Polycose solution to drink for 3 weeks. Ten rats were given chow and water alone, and served as dietary controls. Morphine-induced antinociception was assessed using the radiant-heat tail-flick method (TF). Half of the animals in each dietary condition were given preexposure to 7.5 mg/kg morphine; the other half received saline. All rats were given a TF 30-min postinjection. To determine whether tolerance developed, a cumulative dose paradigm (0.625, 1.25, 2.5, 5.0, 10.0 mg/kg) was employed 1 week after initial morphine injections, and was repeated at weekly intervals for 3 weeks. Antinociception was significantly lower in rats preexposed to morphine relative to rats preexposed to saline. Although all rats displayed decreased antinociception relative to the first morphine injection, rats that drank saccharin showed greater reductions in morphine-induced antinociception relative to rats that drank sucrose or Polycose. Experiment 2 was conducted to determine whether initial pairing of the TF with morphine preexposure produced differences in the development of opioid tolerance. All conditions and procedures were identical to Experiment 1, except that the initial morphine and saline injections were not followed by TF. As in Experiment 1, rats that drank saccharin showed less antinociception than rats that drank sucrose or Polycose. The present results suggest that long-term intake of palatable nutritive solutions curbs tolerance to morphine-induced antinociception, whereas long-term intake of a nonnutritive, sweet saccharin solution does not.

The effects of duration of sucrose consumption on morphine-induced analgesia (MIA) were examined in 20 adult male Long-Evans rats. Ten rats were tested for MIA on a tail-flick apparatus following acute (5 h), chronic (3 weeks) intake, and subsequent removal of a 32% sucrose solution. Ten rats that never received the sucrose solution served as controls. Morphine sulfate was administered according to a cumulative dosing procedure beginning with 2.5 mg/kg morphine. The same dose was administered every 30 min until a total dose of 15 mg/kg was achieved. Tail-flick latencies were measured immediately prior to injections, and 30 min following each injection. After acute intake of sucrose, there was a trend for animals drinking the sugar solution to show suppressed MIA relative to animals drinking water. In contrast, after drinking the sucrose for 3 weeks, rats showed an enhanced MIA relative to rats drinking water. Three weeks after sucrose removal, there were no differences in MIA as a function of prior dietary conditions. The results support the hypothesis that length of exposure to sucrose influences morphine-induced analgesia and suggest that any change in physiology resulting from sucrose exposure may be reversible.