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- Landais, E., et al.
(författare)
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Coffee and Tea Consumption and the Contribution of Their Added Ingredients to Total Energy and Nutrient Intakes in 10 European Countries: Benchmark Data from the Late 1990s
- 2018
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Ingår i: Nutrients. - : MDPI AG. - 2072-6643. ; 10:6
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Tidskriftsartikel (refereegranskat)abstract
- Background: Coffee and tea are among the most commonly consumed nonalcoholic beverages worldwide, but methodological differences in assessing intake often hamper comparisons across populations. We aimed to (i) describe coffee and tea intakes and (ii) assess their contribution to intakes of selected nutrients in adults across 10 European countries. Method: Between 1995 and 2000, a standardized 24-h dietary recall was conducted among 36,018 men and women from 27 European Prospective Investigation into Cancer and Nutrition (EPIC) study centres. Adjusted arithmetic means of intakes were estimated in grams (=volume) per day by sex and centre. Means of intake across centres were compared by sociodemographic characteristics and lifestyle factors. Results: In women, the mean daily intake of coffee ranged from 94 g/day (similar to 0.6 cups) in Greece to 781 g/day (similar to 4.4 cups) in Aarhus (Denmark), and tea from 14 g/day (similar to 0.1 cups) in Navarra (Spain) to 788 g/day (similar to 4.3 cups) in the UK general population. Similar geographical patterns for mean daily intakes of both coffee and tea were observed in men. Current smokers as compared with those who reported never smoking tended to drink on average up to 500 g/day more coffee and tea combined, but with substantial variation across centres. Other individuals' characteristics such as educational attainment or age were less predictive. In all centres, coffee and tea contributed to less than 10% of the energy intake. The greatest contribution to total sugar intakes was observed in Southern European centres (up to similar to 20%). Conclusion: Coffee and tea intake and their contribution to energy and sugar intake differed greatly among European adults. Variation in consumption was mostly driven by geographical region.
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- Stenberg, C., et al.
(författare)
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Drying of linseed oil wood coatings using reactive diluents
- 2005
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Ingår i: Surface Coatings International Part B - Coatings Transactions. - 1476-4865 .- 1742-0261. ; 88:2, s. 119-126
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Tidskriftsartikel (refereegranskat)abstract
- Studies of the drying of two linseed oils with different fatty acid patterns, oil A(74.2% linoleic acid) and oil B (55.2% of linolenic acid), show that the structural variations and the addition of the methyl ester of oil A as a reactive diluent (0, 20 and 40wt%) influenced the drying performance and final film properties of the oils. The incorporation of reactive diluents reduced the effects of surface sealing for oil B at higher temperatures and increased the through-drying rate of oil B. Softer coatings were obtained for both oils when using a reactive diluent. Chemical reactions induced by the wood substrates are shown to affect the drying.
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