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| 2. |
- Qureshi, K., et al.
(författare)
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Breast milk reduces the risk of illness in children of mothers with cholera: observations from an epidemic of cholera in Guinea-Bissau
- 2006
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Ingår i: Pediatr Infect Dis J. ; 25:12, s. 1163-6
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Forskningsöversikt (refereegranskat)abstract
- BACKGROUND: A protective effect of breastfeeding against cholera has been demonstrated in areas endemic of cholera. To assess the protection offered by breast milk from mothers living in an area that had been free from cholera for 7 years, we investigated mothers with cholera and their children during an epidemic with Vibrio cholerae El Tor in the capital of Guinea-Bissau. METHODS: Eighty mothers with clinical cholera and their children were identified, and interviewed. Blood samples for vibriocidal and antitoxin antibodies were collected from mother-and-child pairs. Breast milk samples were collected from lactating mothers.Cholera was defined as acute watery diarrhea during the epidemic and a vibriocidal reciprocal titer of 20 or above. RESULTS: Three (7%) of 42 breastfed children had cholera as defined above compared with 9 (24%) of 38 nonbreastfed children (RR for breastfed children, 0.19; 95% CI, 0.04-0.91, adjusted for age). The 3 breastfed children who developed cholera received milk containing lower concentrations of anticholera toxin IgA/total IgA (median, 2.0 units/mL) than 14 children who had serologic signs of colonization but did not develop the disease (median, 17.4 units/mL). CONCLUSIONS: The protective effect of breast milk against cholera is not confined to endemic areas. Lactating mothers with cholera should receive supportive care to continue breastfeeding.
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- Wendin, Karin, 1963-, et al.
(författare)
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Low-fat mayonnaise : Influences of fat content, aroma compounds and thickeners
- 1997
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Ingår i: Food Hydrocolloids. - 0268-005X .- 1873-7137. ; 11:1, s. 87-99
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Tidskriftsartikel (refereegranskat)abstract
- The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G''), measurements of particle size and headspace CC-MS analyses were carried out. Correlations between the results were developed Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.
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| 4. |
- Wendin, K, et al.
(författare)
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Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners
- 1997
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Ingår i: Food Hydrocolloids. - 0268-005X .- 1873-7137. ; 11, s. 87-99
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Tidskriftsartikel (refereegranskat)abstract
- The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and oyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds, was used as reference. Sensory evaluation (quantitive descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G"), measurements of particle size and headspace GC-MS analyses were carried out. Correlations between the results were developed. Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.
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| 5. |
- Wendin, K, et al.
(författare)
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Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners
- 1997
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Ingår i: FOOD HYDROCOLLOIDS. - : OXFORD UNIV PRESS. - 0268-005X. ; 11:1, s. 87-99
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar)
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| 6. |
- Eugen-Olsen, J, et al.
(författare)
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The serum level of soluble urokinase receptor is elevated in tuberculosis patients and predicts mortality during treatment: a community study from Guinea-Bissau
- 2002
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Ingår i: The International Journal of Tuberculosis and Lung Disease. - 1815-7920. ; 6:8, s. 686-692
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Tidskriftsartikel (refereegranskat)abstract
- OBJECTIVE: To investigate whether the serum level of soluble urokinase plasminogen activator receptor (suPAR) carries prognostic information in individuals infected with Mycobacterium tuberculosis. DESIGN: suPAR was measured by ELISA in 262 individuals at the time of enrolment into a cohort based on suspicion of active tuberculosis and in 101 individuals after 8 months of follow-up. RESULTS: The suPAR levels were elevated in patients with active TB compared to TB-negative individuals (P < 0.001). suPAR levels were highest in patients positive for TB on direct microscopy (n = 84, median suPAR 3.17 ng/ml, P < 0.001), followed by patients negative on direct microscopy but culture positive (n = 35, median suPAR 2.41 ng/ml, P = 0.005) and by patients diagnosed on clinical grounds (n = 63, median suPAR 2.13 ng/ml, P = 0.06) compared to 64 TB-negative individuals (median suPAR 1.73 ng/ml). During the 8-month treatment period, 23 TB cases died. In a multivariate Cox model controlling for HIV status, age, sex, CD4 count and type of TB diagnosis, the mortality increase per ng suPAR was 1.25 (95%CI 1.12-1.40). After treatment, suPAR levels had decreased to the levels of TB-negative individuals. CONCLUSIONS: suPAR levels are elevated in TB patients and associated with mortality. Furthermore, suPAR may be a potential marker of treatment efficacy.
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