A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free

Knowing whether or not a food contains gluten is vital for the growing number of individuals with celiac disease and non-celiac gluten sensitivity. Questions have recently been raised about whether beef from conventionally-raised, grain-finished cattle may contain gluten. To date, basic principles of ruminant digestion have been cited in support of the prevailing expert opinion that beef is inherently gluten-free. For this study, gluten analysis was conducted in beef samples collected using a rigorous nationally representative sampling protocol to determine whether gluten was present. The findings of our research uphold the understanding of the principles of gluten digestion in beef cattle and corroborate recommendations that recognize beef as a naturally gluten-free food

Sodium content of popular commercially processed and restaurant foods in the United States

Purpose: The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and restaurant foods in the U.S., to assess future changes as manufacturers reformulate foods. Methods: In 2010–2013, we obtained ~5200 sample units from up to 12 locations and analyzed 1654 composites for sodium and related nutrients (potassium, total dietary fiber, total and saturated fat, and total sugar), as part of the U.S. Department of Agriculture-led sodium-monitoring program. We determined sodium content as mg/100 g, mg/serving, and mg/kcal and compared them against U.S. Food and Drug Administration's (FDA) sodium limits for “low” and “healthy” claims and to the optimal sodium level of <1.1 mg/kcal, extrapolating from the Healthy Eating Index-2010. Results: Results from this study represent the baseline nutrient values to use in assessing future changes as foods are reformulated for sodium reduction. Sodium levels in over half (69 of 125) of the foods, including all main dishes and most Sentinel Foods from fast-food outlets or restaurants (29 of 33 foods), exceeded the FDA sodium limit for using the claim “healthy”. Only 13 of 125 foods had sodium values below 1.1 mg/kcal. We observed a wide range of sodium content among similar food types and brands. Conclusions: Current sodium levels in commercially processed and restaurant foods in the U.S. are high and variable. Targeted benchmarks and increased awareness of high sodium content and variability in foods would support reduction of sodium intakes in the U.S

A Review of the Literature on the Adaptation of Parents with High-Functioning Pervasive Developmental Disorder Children

本稿の目的は,高機能広汎性発達障害児をもつ親の適応に関する研究を概観し,親の適応過程を考察することと,適応に関連する要因の整理をおこなうこと,今後の研究の課題を考察することであった。本稿の構成は,まず障害受容研究のいつくかの理論的枠組みから,高機能広汎性発達障害児の親の適応を捉える上での問題点について論じた。続いて,親の適応に関する問題として,確定診断を得ることの難しさ,障害認識・障害受容の難しさ,養育における高いストレス,抑うつなどの精神的健康上の問題の観点から整理をおこなった。さらに,親の適応に関連する要因として,診断告知の要因,子どもの要因,親の個人内要因,家族・社会的要因,家族のライフステージの5 つの観点が重要であると考えられた。今後の課題として,子どもの障害に対する認識と感情のズレにともなう親の複雑な葛藤を詳細に検討すること,親の適応過程に影響を与える促進要因と阻害要因を特定すること,子どもの診断告知から青年期に至るまでの長期的な視点で親の適応過程を捉えることの必要性が考えられた