Comparison of three methods for estimating daily individual discretionary salt intake: 24 hour recall, duplicate-portion method, and urinary lithium-labelled household salt excretion

Article Abstract:

The 24 hour recall and duplicate portion methods may give a significant overestimation when used to estimate the total amount of salt from food prepared and consumed in the home, according to research undertaken in the rural village of Buena Vista, Guatemala. In contrast, the lithium-label method, which involves analysis of urine samples, has been shown to be a suitable, biological reference method for determining the actual consumption of household salt by individuals. Research into intake of discretionary salt is particularly important in Guatemala, where iodine deficiency disorders are endemic.

Salting of food, Salting (Food preservation)

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Lactose digestion from unmodified, low-fat and lactose-hydrolyzed yogurt in adult lactose-maldigesters

Article Abstract:

Lactose intolerance was tested in 14 maldigesters and 1o lactose digesters using two unmodified yogurts, a low-fat yogurt and yogurt produced from lactose-hydrolyzed milk. Compared with response to intact milk, breath hydrogen response was severely attenuated with the two varieties of unmodified yogurt and lactose hydrolyzed yogurt while it was intermediate with low-fat yogurt. This suggests that lactose prehydrolysis of low-fat or pasteurized yogurts may be useful for lactose maldigesters.

Research, Yogurt, Nutrition, Lactose intolerance

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Demographic and nutritional trends among the elderly in developed and developing regions

Article Abstract:

Diet can have an effect on economic, social, physiological and psychological changes with aging. Similarly, these changes can have an impact on nutritional status and eating patterns.

Aging, Aged, Elderly, Food and nutrition

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