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The science of sugar confectionery
Since the first edition of The science of sugar confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionary industry is used to provide a thorough and accessible account of the field. Requiring the reader to have no more than a rudimentary level of chemistry, this book covers the basic definitions and commonly used and new ingredients in the industry, before discussing the various types of sugar confectionery. These include \"sugar glasses\" (boiled sweets), \"grained sugar products\" (fondants), toffees and fudges, \"hydrocolloids\" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements, and supplemental products, this new edition reflects current and evolving needs in the sugar confectionery field.
Book
Two hot dogs with everything
Although everyone credits him and his superstitions for the Slugger's first winning streak in 108 baseball seasons, eleven-year-old Danny Gurkin believes that his discovery of a secret from the team's past may be the real reason behind the ball club's success.
Book
Impact of chewing muscle anesthesia on masticatory performance in healthy participants
The impact of the muscle spindles in the masticatory performance remains elucidated. This study aimed to investigate the impact of local anesthesia in the jaw-closing muscles on masticatory performance in healthy participants. Thirty healthy pain-free volunteers underwent in two rounds of chewing tasks involving two types of viscoelastic candies and a two-coloured chewing gum. Lidocaine (3.0 mL) was injected into a total of six points in the masseter and temporalis muscles bilaterally for the second round. Pain intensity, fatigue, the number and area of particles, and the degree of mixing of the chewing gum were assessed at baseline and after each round of chewing. The number of candy particles after injection of lidocaine, was significantly lower (33%) for women compared to the results without anesthesia (p < 0.05). There was no significant difference in the variance of hue of the two-coloured chewing-gum when comparing values before and after anesthesia. None of the participants experienced any pain during the experiment. However, self-reported fatigue increased during the second round, i.e., after anesthesia, with significantly higher values observed at the final assessment point. (p = 0.029). Local anesthesia of the jaw-closing muscles appears to impair the masticatory function in women, leading to reduced efficiency in food comminution compared to normal mastication. The observed sex differences suggest that women may be more vulnerable to neuromuscular control alterations following sensory alterations.
Journal
Gum
\"James and Danny are on a mission: to get the little silver race car out of the gumball machine at Mr. Wright's store. Only very, very, lucky people get both gumballs and the silver racer. It's a good thing one of James's quarters is a Canadian quarter, which just so happens to be very, very lucky. But is it lucky enough to get him that silver racer?\"--Jacket flap.
Book
Global burden of disease due to smokeless tobacco consumption in adults: an updated analysis of data from 127 countries
Background
Smokeless tobacco (ST) is consumed by more than 300 million people worldwide. The distribution, determinants and health risks of ST differ from that of smoking; hence, there is a need to highlight its distinct health impact. We present the latest estimates of the global burden of disease due to ST use.
Methods
The ST-related disease burden was estimated for all countries reporting its use among adults. Using systematic searches, we first identified country-specific prevalence of ST use in men and women. We then revised our previously published disease risk estimates for oral, pharyngeal and oesophageal cancers and cardiovascular diseases by updating our systematic reviews and meta-analyses of observational studies. The updated country-specific prevalence of ST and disease risk estimates, including data up to 2019, allowed us to revise the population attributable fraction (PAF) for ST for each country. Finally, we estimated the disease burden attributable to ST for each country as a proportion of the DALYs lost and deaths reported in the 2017 Global Burden of Disease study.
Results
ST use in adults was reported in 127 countries; the highest rates of consumption were in South and Southeast Asia. The risk estimates for cancers were also highest in this region. In 2017, at least 2.5 million DALYs and 90,791 lives were lost across the globe due to oral, pharyngeal and oesophageal cancers that can be attributed to ST. Based on risk estimates obtained from the INTERHEART study, over 6 million DALYs and 258,006 lives were lost from ischaemic heart disease that can be attributed to ST. Three-quarters of the ST-related disease burden was among men. Geographically, > 85% of the ST-related burden was in South and Southeast Asia, India accounting for 70%, Pakistan for 7% and Bangladesh for 5% DALYs lost.
Conclusions
ST is used across the globe and poses a major public health threat predominantly in South and Southeast Asia. While our disease risk estimates are based on a limited evidence of modest quality, the likely ST-related disease burden is substantial. In high-burden countries, ST use needs to be regulated through comprehensive implementation of the World Health Organization Framework Convention for Tobacco Control.
Journal Article
Trouble gum
Playing indoors with his little brother on a rainy day, a rambunctious young pig causes a ruckus and then breaks his mother's three chewing gum rules.
Book
School-based behavioral intervention to reduce the habit of smokeless tobacco and betel quid use in high-risk youth in Karachi: A randomized controlled trial
There have been recent surges in the use of smokeless tobacco (SLT) and betel quid (BQ) chew among adolescents in South East Asian countries, with an increase, on average, of 7% to 15% between 2004 and 2013, necessitating interventional investigations to modify this behavior. The current intervention was aimed towards changing adolescents' perceptions regarding the harmful effects of SLT and BQ use and encouraging them to quit. This randomized control trial involved 2140 adolescents from 26 private and public-sector schools in Karachi, Pakistan. After randomization, 1185 individuals were placed in the intervention group and administered a behavior changing intervention (BCI), while 955 individuals constituted the control group. A generalized estimating equation was employed to measure differences in repeated measures for both groups. The beta coefficients were reported after adjusting the covariates with the 95% confidence interval, and the p-value was considered significant at <0.050. Cohen's d was employed to report the effect size of the intervention. The BCI resulted in a 0.176-unit (95% CI 0.078-0.274, p-value <0.001) increase in knowledge scores regarding the health hazards of SLT and BQ, a 0.141-unit (95% CI 0.090-0.192, p-value <0.001) increase in use perception scores, and a 0.067-unit (95% CI 0.006-0.129, p-value 0.031) increase in quit perception scores in the intervention group compared with those in the control group. A knowledge related module (p-value 0.024) and quit preparation module (p-value 0.005) were found to be helpful by adolescents in either changing their perceptions regarding SLT and/or BQ chew use or in quitting. The role of BCI is promising in improving adolescents' knowledge and changing their perceptions in a positive manner regarding their harmful SLT and BQ use. Convincing results may be achieved if interventions are tailored, with an emphasis on the identification of the products that are used by adolescents in addition to highlighting their ill effects and how students may manage to quit them. If included in the schools' curricula, this BCI method may help in developing schools that are free of SLT and BQ use. Trial registration: ClinicalTrials.gov NCT03488095.
Journal Article
William Wrigley Jr. : Wrigley's Chewing Gum founder
A brief biography of William Wrigley, Jr. and his chewing gum company.
Book
Relationship between Chewing Ability and Nutritional Status in Japanese Older Adults: A Cross-Sectional Study
Objectives: This study aimed to determine the relationship between objective chewing ability and the nutritional status of Japanese community-dwelling elders. Design: A cross-sectional study. Participants: A total of 509 community-dwelling elders living in the Tokyo metropolitan area participated in a comprehensive survey conducted in October 2013. Measurements: The basic characteristics were sex, age, and body mass index. Undernutrition was examined through serum albumin levels. Chewing ability was examined through color-changeable xylitol gum by evaluating the color changes in chewing gum. Nutritional intake was examined using the semi-quantitative food frequency questionnaire. Results: In the poor chewing ability group, all nutrient intake levels were significantly low, except for carbohydrates, and intake levels for all food groups were significantly low, except for cereals, confectionery, sugars, seasonings, and spices. Additionally, after adjusting for covariates for sex, age, Tokyo Metropolitan Institute of Gerontology-Index of Competence (TMIG-IC) score, Mini-Mental State Examination (MMSE) score, body mass index (BMI), stroke, number of functional teeth, energy intake, and protein intake, chewing ability was found to be significantly associated with undernutrition. Conclusion: We concluded that chewing ability was closely associated with nutrient and different food groups’ intake, as well as undernutrition, among Japanese community-dwelling elders. Thus, to ensure comprehensive nutritional management, nutritionists and dentists should collaborate when treating the same patients.
Journal Article