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BackgroundObstructive sleep apnea (OSA) is an independent risk factor for cardiovascular (CV) morbidity and mortality, but the benefit of continuous positive airway pressure (CPAP) therapy is uncertain. However, most randomized-controlled trials have focused on the role of CPAP in secondary prevention although there is growing evidence of a potential benefit on early CV disease. Weight loss in combination with CPAP may be superior but is difficult to achieve and maintain with conventional measures alone. The aim of this study was to gain insights into the effect of CPAP on early atherosclerotic processes and to compare it to a glucagon-like-peptide (GLP)-1-mediated weight loss regimen in OSA.MethodsWe performed a randomized proof-of-concept study (clinicaltrials.gov:NCT04186494) comparing CPAP, a liraglutide-based weight loss regimen (Lir) alone or both in combination for 24 weeks in 30 non-diabetic patients with moderate to severe OSA (50±7 years, 80% males, apnea-hypopnea index [AHI] 50±19/hr, body mass index [BMI] 35.0 ±3 kg/m2). Baseline characteristics were similar between groups. Beside extensive evaluation for CV risk factors and endothelial function at baseline and end of study, subjects underwent 18F-fluorodeoxyglucose (FDG)-PET-CT for measurement of aortic wall inflammation (target-to-background ratio [TBR]) and coronary CT angiography (CCTA) for semi- automated coronary plaque analysis.ResultsCPAP alone and combination resulted in greater reduction in AHI than Lir alone at 24 weeks (mean difference -45/hr and -43/hr, respectively, vs -12/hr, pLow-attenuation coronary artery plaque volume as marker of unstable plaque also decreased with CPAP (from 571±490 to 334±185mm3) and with combination therapy (from 401±145 to 278±126mm3) but not with Lir.ConclusionThese data suggest that CPAP therapy, but not GLP-1 mediated weight loss, improves vascular inflammation and reduces low-attenuation coronary artery plaque volume in OSA patients. These novel findings support the benefit of CPAP therapy in modifying early CV disease.Clinical PerspectiveWhat is new?This is the first study comparing standard CPAP therapy to a GLP-1 mediated weight loss regimen in obstructive sleep apnea (OSA).The study utilized 18F-FDG PET CT and artificial intelligence-enabled coronary CT quantification of coronary artery plaque subtypes to determine treatment effects on early atherosclerotic disease processes.What are the clinical implications?CPAP in contrast to GLP-1-mediated weight loss may improve early atherosclerotic and potentially modifiable disease processes in obstructive sleep apnea (OSA).These data support the benefit of CPAP in the primary prevention of cardiovascular diseases in OSA.

With the meteoric rise of the celebrity chef and the lure of the coveted Michelin star, it takes an individual with an elite skill set coupled with verve, vigor, and dedication to the craft to reac...

This paper explores the factors that influence the selection and application of technical ingredients by food and beverage manufacturers. A mixed-method design was used to collect both qualitative ...

Purpose The purpose of this paper is to examine the decision to contract school meal services and the associated nutritional and financial impacts on school districts. Given the increase in the use of competitive contracting of public school meal services and the critical role that school meal services play in public health, this is an important subject to investigate. Design/methodology/approach A case study was performed using one US school district with privatized food service. Face-to-face interviews were conducted with school food service decision makers. Other data collection included the analysis of public documents such as the school district’s budgets and financial statement reports (the cost per lunch and breakfast meals, the cost for labor, contract, transport, supplies and food expenses) and school food service policies (contract policies). Supplementary data pertaining to district social-demographic profiles and full-time equivalent enrollment figures were also collected from state departments. Findings Analysis of interviews revealed that positive financial motivations and impacts were dominant factors related to contracting food services in the district. A significant finding was the relatively short turnaround in the district’s negative financial situation as a result of contracting out the food services. These findings provide valuable insight and support for rural school districts in similar negative financial situations seeking to contract out food services. Originality/value Many studies have examined contracting out of technical services, such as transport and waste management, and social services, such as correctional services and health; however, there is a lack of studies documenting the effects of contracting out of school meal services.

This qualitative study explores the emergence of Third-Party Online Food Delivery (TPOFD) in the US restaurant industry. The study used grounded theory to obtain insight into the perspective of restaurant operators regarding TPOFD adoption through interviews with seventeen restaurant managers and owners who use and do not use TPOFD in their businesses. The results identified several emergent themes relating to motivations, experienced outcomes, and future strategies for adopting TPOFD. These findings were used to propose a conceptual model that describes the adoption of TPOFD in the restaurant industry. The data shows that while the tremendous consumer demand for TPOFD is a motivation factor to adopt TPOFD, many restaurants are deterred by various adverse outcomes, most notably, the high commission and service fees paid to TPOFD aggregators. The theoretical and practical implications are discussed in detail. Accepted version

A mixed-methodology study was conducted to better understand consumer attitudes and behaviors toward novel food pairings and the impact of culinary education. Focus groups were conducted to investigate the underlying motivational factors to the reactions and behaviors toward unfamiliar foods. The second phase of the study consisted of sensory evaluation by two separate cohorts, panelists with and without culinary education, of food products created through the novel pairings of foods. Panelists with culinary education expressed a greater overall liking for the animal-based pairing. Sensory-Affective and Ideational factors appeared to be underlying motivational factors of these hedonic reactions.

Many events occur each year in rural and urban communities. Some of these events include sporting events and festivals (music, food/beverage, heritage, and art). Some of these events occur for 1 day, but many of these events occur multiple days and are considered “special events.” Determining the positive impact of these special events on local communities is critical to the success of the event and helps to gain local stakeholder approval and acceptance for recurring annual events. The current study surveyed attendees (locals and tourists) at a 5-day special event (festival) in Miami Beach, Florida. Locals and tourists were identified utilizing a new trade market analysis methodology, which was applied to the survey respondents and assessed as a relevant measurement tool for the unique destination. The researchers then estimated the economic impact (using noncasual tourists) to determine the value of the festival to stakeholders in Miami Beach.

A busy year saw both the first Icelandic group enter the UK and Busy Bees expand into Italy. Mark Traynor, of TLT Solicitors, has a roundup

The high prevalence of obstructive sleep apnea has led to increasing interest in ambulatory diagnosis. The SleepMinder™ (SM) is a novel non-contact device that employs radiofrequency wave technology to assess the breathing pattern, and thereby estimate obstructive sleep apnea severity. We assessed the performance of SleepMinder™ in the home diagnosis of obstructive sleep apnea. One-hundred and twenty-two subjects were prospectively recruited in two protocols, one from an unselected sleep clinic cohort (n = 67, mean age 51 years) and a second from a hypertension clinic cohort (n = 55, mean age 58 years). All underwent 7 consecutive nights of home monitoring (SMHOME ) with the SleepMinder™ as well as inpatient-attended polysomnography in the sleep clinic cohort or cardiorespiratory polygraphy in the hypertension clinic cohort with simultaneous SleepMinder™ recordings (SMLAB ). In the sleep clinic cohort, median SMHOME apnea-hypopnea index correlated significantly with polysomnography apnea-hypopnea index (r = .68; p < .001), and in the hypertension clinic cohort with polygraphy apnea-hypopnea index (r = .7; p < .001). The median SMHOME performance against polysomnography in the sleep clinic cohort showed a sensitivity and specificity of 72% and 94% for apnea-hypopnea index ≥ 15. Device performance was inferior in females. In the hypertension clinic cohort, SMHOME showed a 50% sensitivity and 72% specificity for apnea-hypopnea index ≥ 15. SleepMinder™ classified 92% of cases correctly or within one severity class of the polygraphy classification. Night-to-night variability in home testing was relatively high, especially at lower apnea-hypopnea index levels. We conclude that the SleepMinder™ device provides a useful ambulatory screening tool, especially in a population suspected of obstructive sleep apnea, and is most accurate in moderate-severe obstructive sleep apnea.

This research was performed to evaluate the impact of a novel ion-exchange treatment on the organoleptic, pH, color (hue and intensity), and oxidation–reduction potential (ORP) properties of commercial red wines. The ion-exchange treatment used in this study is a commercially available device containing a double cation–anion exchange resin. The device is applied, directly by the consumer, to finished bottled wines with the purpose of mitigating the effects of potentially noxious compounds such as biogenic amines and sulfites. Sensory evaluation tests included discriminative, affective, and Quantitative Descriptive Analysis sensory tests were employed to evaluate the impact on the perceived taste of treated wines. The pH, ORP and color parameters (hue and intensity) of wines were measured to assess any physicochemical alterations that may help to explain the results of the sensory evaluation. While no significant changes in color hue or intensity were found, the results showed a reduction in pH (0.07–0.12) and an increase in ORP (2.667–6.666 mV). However, the changes in pH and ORP did not result in a detectable change in wine taste for the sensory panelists. These findings have important implications for the wine industry, where many consumers select wines for their characteristic taste qualities. Thus, any treatment to potentially remove noxious compounds should not impact the characteristic organoleptic properties of a chosen wine. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-018-3420-7) contains supplementary material, which is available to authorized users.

This article summarizes the activities of molecular gastronomy (MG) in Ireland since the scientific discipline was first introduced in the country. MG has been developing over the last five years, however, the authors of this article have been trying to establish a strong MG infrastructure in Ireland. Indeed, a lot of work still needs to be done, but public interest and positive perceptions of “chemistry” have increased very quickly; consequently, there is great potential for further development. Indeed, we can now say that MG has crossed the Rubicon in Ireland.

The aim of this study aimed to investigate food pairings as an important sensory phenomenon in order to determine how different components in the selected food pairings affect and interact with other components. Three novel food pairings (banana and bacon, banana and olive oil, and banana and rice) were selected. A conjoint approach utilising qualitative (organic volatile analysis and descriptive sensory analysis) and quantitative (comparable semi quantitative organic volatile analysis and affective sensory tests) methods of analysis n an attempt to elucidate the success or failure of selected food pairings. Free choice profiling (descriptive sensory analysis) data was analysed using Generalised Procrustes analysis. The correlation between volatile analysis and descriptive sensory analysis results were analysed using ANOVA partial least squared regression. Hedonic results were analysed using a Friedman rank sum test, while preference results were analysed using a Wilcoxon signed rank test. The food pairings of banana and bacon and banana and rice were found to be liked significantly more than banana and olive oil. The results of this study suggest that synergistic and/or antagonistic interactions between the volatile compounds in the foods influenced the hedonic ratings of these food pairings.

Optimization of the volatile release of two commonly used flavor compounds (isoamyl acetate and furfuryl acetate) from a food emulsion model system was evaluated using response surface methodology (RSM). Twenty-seven random order settings were established using a central composite face-centered (CCF) experimental design. The main and combined effects of four independent variables—concentration of isoamyl acetate (50–90 ppm), furfuryl acetate (20–30 ppm), salt (NaCl; 0.1–2%), and pH (5–7)—on the responses were examined. The main objective of the present study was to determine the optimal concentration level of the four variables leading to optimal release of the volatile compounds. Quantitative measurements were conducted using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Salt concentration and isoamyl acetate concentration were found to have significant positive effects (p ≤ 0.001) on the release of isoamyl acetate. The optimization procedure indicated that the optimal conditions leading to the desirable volatile release were isoamyl acetate 90 ppm, furfuryl acetate 30 ppm, salt 2% w/v, and pH 6.0176. The findings of this study can enable chefs and food manufacturers to optimize conditions for maximum flavor release from food emulsion products.