Comprehensive two-dimensional gas chromatography–mass spectrometry analysis of exhaled breath compounds after whole grain diets

Exhaled breath is a potential noninvasive matrix to give new information about metabolic effects of diets. In this pilot study, non-targeted analysis of exhaled breath volatile organic compounds (VOCs) was made by comprehensive two-dimensional gas chromatography–mass spectrometry (GCxGC-MS) to explore compounds relating to whole grain (WG) diets. Nine healthy subjects participated in the dietary intervention with parallel crossover design, consisting of two high-fiber diets containing whole grain rye bread (WGR) or whole grain wheat bread (WGW) and 1-week control diets with refined wheat bread (WW) before both diet periods. Large interindividual differences were detected in the VOC composition. About 260 VOCs were detected from exhaled breath samples, in which 40 of the compounds were present in more than half of the samples. Various derivatives of benzoic acid and phenolic compounds, as well as some furanones existed in exhaled breath samples only after the WG diets, making them interesting compounds to study further.</p

Extraintestinal pathogenic Escherichia coli in poultry meat products on the Finnish retail market

Background: Extraintestinal pathogenic Escherichia coli bacteria (ExPEC) exist as commensals in the human intestines and can infect extraintestinal sites and cause septicemia. The transfer of ExPEC from poultry to humans and the role of poultry meat as a source of ExPEC in human disease have been discussed previously. The aim of the present study was to provide insight into the properties of ExPEC in poultry meat products on the Finnish retail market with special attention to their prevalence, virulence and phylogenetic profiles. Furthermore, the isolates were screened for possible ESBL producers and their resistance to nalidixic acid and ciprofloxacin was tested. Methods: The presence of ExPEC in 219 marinated and non-marinated raw poultry meat products from retail shops has been analyzed. One E. coli strain per product was analyzed further for phylogenetic groups and possession of ten virulence genes associated with ExPEC bacteria (kpsMT K1, ibeA, astA, iss, irp2, papC, iucD, tsh, vat and cva/cv) using PCR methods. The E. coli strains were also screened phenotypically for the production of extended-spectrum β-lactamase (ESBL) and the susceptibility of 48 potential ExPEC isolates for nalidixic acid and ciprofloxacin was tested. Results: E. coli was isolated from 207 (94.5%) of 219 poultry meat products. The most common phylogenetic groups were D (50.7%), A (37.7%), and B2 (7.7%). Based on virulence factor gene PCR, 23.2% of the strains were classified as ExPEC. Two ExPEC strains (1%) belonged to [O1] B2 svg+ (specific for virulent subgroup) group, which has been implicated in multiple forms of ExPEC disease. None of the ExPEC strains was resistant to ciprofloxacin or cephalosporins. One isolate (2.1%) showed resistance to nalidixic acid. Conclusions: Potential ExPEC bacteria were found in 22% of marinated and non-marinated poultry meat products on the Finnish retail market and 0.9% were contaminated with E. coli [O1] B2 svg+ group. Marinades did not have an effect on the survival of ExPEC as strains from marinated and non-marinated meat products were equally often classified as ExPEC. Poultry meat products on the Finnish retail market may have zoonotic potential

Planning, implementation and evaluation of a positive body image exercise program for women : an acceptability and feasibility study

Body image refers to the perceptions, feelings and thoughts that a person has about his or her body. Body dissatisfaction is common among women in Western societies and can lead to lower psychological functioning, lower exercise motivation, compulsive exercise, disordered eating and generally to a lower quality of life. However, very little research exists on how to support positive body image in training in general or specifically in the personal training context. The current research is a mixed-method action research case study that explored the feasibility and acceptability of a 10-week ”Strong Woman” -training program within female participants (n=4) and a coach. The aim of the program was to support positive body image and encourage women to train with weights. The program focused on body functionality rather than appearance. The program consisted of weight training focusing on body functionality, body image supporting coach modeling and communication, peer support, body functionality and body awareness writing exercises, a training diary, breathing exercises and a calm, mirrorless training environment as well as voluntary body measurement taking. Assembled through a researcher’s journal and participant feedback, a thorough description of the program and its individual components is provided. The program was able to be carried out as planned and was very well accepted among the participants and the coach who led training. All the participants liked the program and would like to recommend it to other people. They felt that the program was able to encourage a more gentle attitude towards their bodies. In addition, the participants felt the program was easy to participate in and that they are going to utilize the things they learned in the program in the future. Based on the qualitative analysis of the interviews and the researcher’s journal, the psychologically safe environment created by the coach, sense of community and peer support were the most valuable parts of the program. This study showed that it was possible to implement the program successfully to a group of 4 female participants. The program can be implemented as such or parts of it can be utilized by sport and exercise professionals coaching athletes or the general public

Hyvään ravitsemuslaatuun ja ruokahävikin hallintaan toivotaan ohjausta

Ruoantarjoilupaikat odottavat elintarvikevalvonnalta neuvontaa. Ruokahävikki ja ravitsemuslaatu nähdään laajoina teemoina, joiden pitkäjänteiseen kehittämiseen valvontaviranomaiselta toivotaan tietoa, tukea ja käytännön neuvoja. Ruokahävikin vähentämiseen ja ravitsemuslaadun parantamiseen tähtäävää elintarvikevalvonnan ja ruoantarjoilupaikkojen yhteistyön toimintamallia on pilotoitu Oivallista ruokaa -hankkeen ensimmäisessä pilotissa