Nutrition and lung cancer: a case control study in Iran

Background: Despite many prospective and retrospective studies about the association of dietary habit and lung cancer, the topic still remains controversial. So, this study aims to investigate the association of lung cancer with dietary factors. Method: In this study 242 lung cancer patients and their 484 matched controls on age, sex, and place of residence were enrolled between October 2002 to 2005. Trained physicians interviewed all participants with standardized questionnaires. The middle and upper third consumer groups were compared to the lower third according to the distribution in controls unless the linear trend was significant across exposure groups. Result: Conditional logistic regression was used to evaluate the association with lung cancer. In a multivariate analysis fruit (Ptrend < 0.0001), vegetable (P = 0.001) and sunflower oil (P = 0.006) remained as protective factors and rice (P = 0.008), bread (Ptrend = 0.04), liver (P = 0.004), butter (Ptrend = 0.04), white cheese (Ptrend < 0.0001), beef (Ptrend = 0.005), vegetable ghee (P < 0.0001) and, animal ghee (P = 0.015) remained as risk factors of lung cancer. Generally, we found positive trend between consumption of beef (P = 0.002), bread (P < 0.0001), and dairy products (P < 0.0001) with lung cancer. In contrast, only fruits were inversely related to lung cancer (P < 0.0001). Conclusion: It seems that vegetables, fruits, and sunflower oil could be protective factors and bread, rice, beef, liver, dairy products, vegetable ghee, and animal ghee found to be possible risk factors for the development of lung cancer in Iran

Multiple combustion regimes and performance of a counter-flow microcombustor with power extraction

Power generation usually requires removal of thermal energy from the system. In this paper, we evaluate the impact of the heat removal on the dynamics of a premixed flame in the case of a simple, but representative, counter-current microburner. In this configuration, two opposed streams of fresh gases with the same equivalence ratio ϕ are introduced, at the same velocity UF, in the burner through narrow, infinitely long channels. The channels are separated by the common wall from which the heat used for power generation is removed. A flame-sheet chemistry model and a realistic, specifically developed, one-step Arrhenius kinetics are used and compared in order to explore the importance of finite-rate chemistry effects. Finite-rate is found to play a significant role especially near the extinction limit (low velocities) and at high temperatures (high velocities) where distributed reaction can lead to autoignition. The changes in the flame stabilization position and operation limits of the burner are analyzed. Significant variations in combustor operation were found when energy is extracted from the system. Power generation efficiency is also studied, to conclude that an optimum level of energy extraction exists for each equivalence ratio and also that an optimum equivalence ratio exists

Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit

The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brillante), which could be spread as a jam but keeping the typical aroma, flavour and colour of fresh fruit. The application of a thermal treatment in the filling stage has been studied, with or without a later pasteurisation step at 90°C for 20 min. These spreadable products were stored at room temperature or in refrigeration. The chemical composition, pH, a w, colour, astringency, antioxidant capacity and the growth of yeast, moulds and aerobic mesophiles were analysed after the manufacture process and throughout the storage (approximately 3.5 months). Sensorial analyses were also performed after 24 h of being prepared and after 49 days of refrigeration. The product obtained without thermal treatment was the best since it maintained the characteristic persimmon colour better and showed higher antioxidant capacity. Furthermore, it was the best, according to the panel, not only for appearance but also for flavour. © 2011 Elsevier Ltd. All rights reserved.The authors would like to thank the Generalitat Valenciana (GVA2008-303) for the financial support given to this investigation and to the Polytechnic University of Valencia's linguistic correction service.Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Dominguez, E.; Ortolá Ortolá, MD.; Tarrazo Morell, J. (2011). Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit. Food Chemistry. 128(2):323-329. https://doi.org/10.1016/j.foodchem.2011.03.023S323329128