Explore the vast range of titles available.

Food labels may have an important function in communicating nutrition information and have considerable potential to influence food choice and dietary behavior. Therefore, the aim of this study was to evaluate Spanish consumers’ reasons for reading or not reading nutrition information, their nutrition knowledge, perception and understanding of nutrition label information, and the possible impact of following a diet on all these. A 74-item questionnaire was developed to assess nutrition knowledge, attitude toward food labels, reasons for never reading nutrition information, food choice, the perceived importance of nutrition facts, and label-reading behavior. The results indicated that dietary patterns, nutrition knowledge, and sociodemographic characteristics strongly influenced label use. Based on the participants’ beliefs, four segments were identified for those who followed a diet and three segments for those who did not. Our study suggests that following a diet increases Spanish consumers’ nutrition knowledge as well as their use of nutrition labels, although this cause-effect relationship could be reversed. Nonetheless, further studies would be necessary to clarify the causal direction.

Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat (Semimembranosus + Adductor) and deboned dry-cured lamb leg (fenalår; n = 24) was studied. The heme, SFA, MUFA, and PUFA content in raw meat was not affected with finishing diet. The SD significantly increased the selenium, iodine, and arsenic content in raw meat and in the dry-cured leg the iodine and arsenic. The dry-cured leg from SD-lamb had the highest amount of iodine with 130 µg I/100 g which corresponds to 60% of Adequate Intake. Aldehydes, ketones, and esters in raw meat and dry-cured lamb leg were significantly affected by finishing diet; CD showed increased esters in raw meat and aldehydes in the dry-cured leg compared to SD and PD. The significantly higher content of simple sugars, mannose being the most dominant, was found in the dry-cured leg from SD-lamb compared to CD and PD. Finishing diets had no effect on the taste profile of dry-cured lamb leg. This study showed the potential of seaweed in iodine biofortification of lamb meat and dry-cured products. Iodine-rich meat products should reduce iodine-deficiency among humans.

“Alemayehu Kidane” was not included as an author in the original publication [...]

Food labels may have an important function in communicating nutrition information and have considerable potential to influence food choice and dietary behavior. Therefore, the aim of this study was to evaluate Spanish consumers’ reasons for reading or not reading nutrition information, their nutrition knowledge, perception and understanding of nutrition label information, and the possible impact of following a diet on all these. A 74-item questionnaire was developed to assess nutrition knowledge, attitude toward food labels, reasons for never reading nutrition information, food choice, the perceived importance of nutrition facts, and label-reading behavior. The results indicated that dietary patterns, nutrition knowledge, and sociodemographic characteristics strongly influenced label use. Based on the participants’ beliefs, four segments were identified for those who followed a diet and three segments for those who did not. Our study suggests that following a diet increases Spanish consumers’ nutrition knowledge as well as their use of nutrition labels, although this cause-effect relationship could be reversed. Nonetheless, further studies would be necessary to clarify the causal direction.

Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat (Semimembranosus + Adductor) and deboned dry-cured lamb leg (fenalår; n = 24) was studied. The heme, SFA, MUFA, and PUFA content in raw meat was not affected with finishing diet. The SD significantly increased the selenium, iodine, and arsenic content in raw meat and in the dry-cured leg the iodine and arsenic. The dry-cured leg from SD-lamb had the highest amount of iodine with 130 µg I/100 g which corresponds to 60% of Adequate Intake. Aldehydes, ketones, and esters in raw meat and dry-cured lamb leg were significantly affected by finishing diet; CD showed increased esters in raw meat and aldehydes in the dry-cured leg compared to SD and PD. The significantly higher content of simple sugars, mannose being the most dominant, was found in the dry-cured leg from SD-lamb compared to CD and PD. Finishing diets had no effect on the taste profile of dry-cured lamb leg. This study showed the potential of seaweed in iodine biofortification of lamb meat and dry-cured products. Iodine-rich meat products should reduce iodine-deficiency among humans.

The effect of organic arsenic compounds and inorganic As(V) and As(III) on Vibrio fischeri luminescence and butyrylcholinesterase activity were evaluated using Microtox and microcalorimetric analysis. Organic arsenic compounds were arsenocholine (AsC), arsenobetaine (AsB), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA) and the antibiotic 4-hydroxy-3-nitrobenzene arsonic acid (HNAA, Roxarsone^sup (R)^). HNAA, As(III) and As(V) were found to inhibit Vibrio fischeri light emission whereas MMA, DMA, AsC and AsB produced only a slight effect. By contrast, only AsC, AsB and As(III) were found to inhibit butyrylcholinesterase activity.[PUBLICATION ABSTRACT]

Dry-cured ham is generally considered to be a typical product of the Mediterranean area. Spain and Italy are the main producers, although it is also manufactured outside Southern Europe. The Mediterranean types of dry-cured ham (e.g., Spanish “Jamón Serrano”, Italian “Prosciutto crudo”, or French “Jambon de Bayonne”) are characterized by dry salting and a long maturation period (from 7 to over 24 months). The Northern Europe types of dry-cured ham are characterized by smoking followed by a short maturation period (e.g., Westphalia hams in Germany).

The document provides a comprehensive overview of the diagnosis, monitoring, and treatment of anti-neutrophil cytoplasmic antibody-associated vasculitis (AAV) with renal involvement, focusing on granulomatosis with polyangiitis (GPA) and microscopic polyangiitis (MPA). It outlines the definitions, clinical presentation, histopathological classification, monitoring strategies, induction and maintenance treatments, as well as special considerations for relapsing, refractory, and frail patients with renal AAV. The document was prepared by the Catalan Group for the Study of Glomerular Diseases (GLOMCAT), which comprises nephrologists with extensive experience in the diagnosis and treatment of AAV patients. Several virtual and face-to-face meetings were held for coordination, section assignments, and content discussion. An exhaustive and systematic search of the literature was carried out, which included, among others, the following databases: PubMed, EMBASE, Cochrane Library, Google Scholar, and ClinicalTrials.gov, as well as the abstract books of national and international congresses. Overall, the document provides a comprehensive guide for clinicians managing patients with renal AAV, offering evidence-based recommendations for diagnosis, monitoring, and treatment across various clinical scenarios.