Fragranced consumer products: effects on asthmatic Australians

Exposure to fragranced consumer products, such as air fresheners and cleaning supplies, is associated with adverse health effects such as asthma attacks, breathing difficulties, and migraine headaches. This study investigated the prevalence and types of health problems associated with exposure to fragranced products among asthmatic Australians. Nationally representative cross-sectional data were obtained in June 2016 with an online survey of adult Australians (n = 1098), of which 28.5% were medically diagnosed with asthma or an asthma-like condition. Nationally, 55.6% of asthmatics, and 23.9% of non-asthmatics, report adverse health effects after exposure to fragranced products. Specifically, 24.0% of asthmatics report an asthma attack. Moreover, 18.2% of asthmatics lost workdays or a job in the past year due to fragranced products in the workplace. Over 20% of asthmatics are unable to access public places and restrooms that use air fresheners. Exposure to fragranced products is associated with health problems, some potentially serious, in an estimated 2.2 million asthmatic adult Australians. Asthmatics were proportionately more affected than non-asthmatics (prevalence odds ratio 3.98; 95% confidence interval 3.01–5.24). Most asthmatics would prefer workplaces, healthcare facilities, and environments that are fragrance-free, which could help reduce adverse effects

Airway sensory hyperreactivity linked to capsaicin sensitivity. Definitions and epidemiology.

Aims: • To study the relationship between odour intolerance and capsaicin sensitivity and to develop a definition of airway sensory hyperreactivity (SHR). • To study epidemiology of odour intolerance; particularly regarding airway symptoms, and to relate odour intolerance to possible risk factors. • To investigate the relationships between SHR and other respiratory diseases. • To study psychiatric morbidity at SHR. Material and methods: Totally 2847 adult subjects were included in these studies; 55% of them were women and 897 were patients. Studies I and IV were performed among patients referred to the Allergy Centre at the Central Hospital of Skövde, Sweden. Study IV also included a group of asthma patients from three Care Centres. Study II was a cross-sectional, population-based epidemiological study of adult inhabitants in Skövde, and in study III randomly selected individuals from this population-based study were used. In all four studies, we used questionnaires to evaluate the symptoms arising from odour exposure, the consequences of these symptoms for the participants’ social lives, and smoking habits. Olfactory function was evaluated in study II. Patients referred to the Allergy Centre were diagnosed with medical history, allergy investigations, and nose and pulmonary function tests when appropriate. In study IV methacholine tests were performed in patients with SHR in order to exclude asthma. Capsaicin inhalation tests were used in study I, III and IV. Results: The limiting value for the capsaicin inhalation test was defined as 35 coughs after provocation with a concentration of either 0.4 or 2.0 µM capsaicin. The prevalence of SHR, defined as odour intolerance with affective and behavioural consequences and a positive capsaicin test, was estimated at 6% (95% CI: 4.2-8.4) in a general Swedish population. Odour intolerance with affective and behavioural consequences was reported by 19% (95% CI: 15-22), while one-third reported general odour intolerance. There was no evidence for an increased prevalence of SHR among asthma patients, an increased prevalence of asthma among SHR patients, any relationship between SHR and smoking, any relationship between SHR and depression or anxiety, nor any association between odour intolerance and changed sense of smell. Conclusions: The diagnosis “Airway sensory hyperreactivity” (SHR) is proposed for patients with airway symptoms and affective reactions to and behavioural consequences of odour intolerance, who also have a positive capsaicin inhalation test. Keywords: Capsaicin; chemical sensitivity; epidemiology; odour intolerance; sensory hyperreactivity; IBSN 978-91-628-7548-

Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy

In this study we establish the use of optical non-contact profilometry combined with low vacuum scanning electron microscopy (LV SEM) for the investigation of lipid surfaces. We illustrate, by using profilometry, a methodology for investigation of chocolate surface topology as a function of time, in the same area of interest. Both qualitative and quantitative data analysis has been performed for profilometry data. Further, relating these results to LV SEM images provides complementary topological information and hence a useful toolkit for the study of the chocolate surface prior and post fat bloom formation. For the demonstration of the successful combination of these two analytical techniques, white chocolate pralines were stored at two temperature-controlled conditions (at 18 A degrees C, and cycled between 15 and 25 A degrees C). Surface properties were then investigated during 36 weeks of storage. The surface images and the roughness parameters indicated distinct development of surface characteristics for the two storage conditions. From the results it is suggested that some imperfections, in the form of pores or protrusions, could play a role in fat bloom development and that there may be different main mechanisms of fat migration taking place for the different storage environments. In the present work, a positive correlation of profilometry data to chocolate surface characteristics and early bloom development has been established. There are indications that early prediction of fat bloom can be possible, however further work needs to be done to quantify prediction of fat bloom

Hydration-Induced Structural Changes in the Solid State of Protein : A SAXS/WAXS Study on Lysozyme.

The stability of biologically produced pharmaceuticals is the limiting factor to various applications, which can be improved by formulation in solid-state forms, mostly via lyophilization. Knowledge about the protein structure at the molecular level in the solid state and its transition upon rehydration is however scarce, and yet it most likely affects the physical and chemical stability of the biological drug. In this work, synchrotron small- and wide-angle X-ray scattering (SWAXS) are used to characterize the structure of a model protein, lysozyme, in the solid state and its structural transition upon rehydration to the liquid state. The results show that the protein undergoes distortion upon drying to adopt structures that can continuously fill the space to remove the protein-air interface that may be formed upon dehydration. Above a hydration threshold of 35 wt %, the native structure of the protein is recovered. The evolution of SWAXS peaks as a function of water content in a broad range of concentrations is discussed in relation to the structural changes in the protein. The findings presented here can be used for the design and optimization of solid-state formulations of proteins with improved stability