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Article
Publication date: 24 September 2019

Christopher J. Shanahan, Roger D. Gibb, Johnson W. McRorie, Jose M. Brum and Mary E. Ritchey

Numerous randomized clinical studies have shown that psyllium fiber lowers serum cholesterol in patients with hyperlipidemia and is thus recognized by the US Food and Drug…

Abstract

Purpose

Numerous randomized clinical studies have shown that psyllium fiber lowers serum cholesterol in patients with hyperlipidemia and is thus recognized by the US Food and Drug Administration (FDA) as a dietary fiber that may help reduce the risk of coronary heart disease (CHD) by lowering cholesterol. The purpose of this paper is to assess the potential economic implications for health-care cost savings and quality of life productivity gains if the cholesterol-lowering effect of psyllium, consumed daily as a fiber supplement, could be applied to a broad at-risk population.

Design/methodology/approach

A cost-benefit analysis tool was used to examine evidence that the use of psyllium as a cholesterol-lowering agent can reduce overall CHD-attributed medical care service costs in the USA among those at high risk of experiencing disease-related events.

Findings

Results of the analysis showed that the potential net annual avoided medical care service costs and annual quality of life productivity gains among US adults 45 and older with low-density lipoprotein (LDL) cholesterol levels = 130 mg/dL could be up to an average of $870m per year from 2013 to 2020 if everyone in the target population used seven grams of soluble fiber from psyllium daily, corresponding to a net benefit-cost ratio of $1.19 savings in annual medical service cost and annual productivity gains per $1 spent on a psyllium regimen.

Originality/value

Thus, the use of psyllium fiber as a daily supplement could be recommended as a means to help control the risk for potentially costly cardiovascular-related medical events and to maximize the economic potential for an improved quality of life in adults 45 and older with LDL cholesterol levels =130 mg/dL.

Details

Nutrition & Food Science , vol. 50 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 19 March 2020

Gabriela Souza, Suelen Siqueira dos Santos, Rita Bergamasco, Jessica Antigo and Grasiele Scaramal Madrona

The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink.

Abstract

Purpose

The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink.

Design/methodology/approach

First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum.

Findings

The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84).

Originality/value

Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.

Details

Nutrition & Food Science , vol. 50 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 October 2005

Gursevak S. Kasbia

With a global increase in the prevalence of obesity, nutrition and exercise play a key role in its prevention and treatment. Natural product (nutraceutical) interventions are…

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Abstract

Purpose

With a global increase in the prevalence of obesity, nutrition and exercise play a key role in its prevention and treatment. Natural product (nutraceutical) interventions are currently being investigated on a large‐scale basis as potential treatments for obesity and weight management. This paper aims to examine current research on nutraceuticals and their role in the management of obesity and body composition. This paper will focus specifically on nutraceuticals, which are plant‐based, which may aid in preventing/treating the metabolic syndrome. Those that will be discussed include conjugated linoleic acid (CLA), capsaicin, Momordica Charantia (MC) and Psyllium fibre.

Design/methodology/approach

Recent empirical evidence has suggested that the utilization of such nutraceuticals to treat human cases of the metabolic syndrome may indeed be warranted. By examining various databases and conducting literature searches the following herbs and food additives were found to be of significant importance within this realm of food science. More importantly, emphasis was placed on research which used the randomized placebo control design.

Findings

Whilst many of the nutraceuticals already have widespread usage, dosage and utilization have still not been critically examined in research literature. Many studies have focused solely on animal research, while others have implemented these nutraceuticals in controlled human trials.

Research limitations/implications

Whilst many journal articles met rigorous scientific standards, international research in this area has also revealed that, language barriers may exist. The field of clinical nutraceutical research is rel atively new in North America, and thus much information is still available in the East but barriers still exist with respect to knowledge of certain herbs.

Practical implications

Clinical nutritionists as well as physicians must gain knowledge of nutraceutical usage as well as availability. With recent marketing of products online, issues of safety should also be raised with respect to clinical treatment. Some products may have contra‐indicatory properties and thus further investigation with nutraceuticals and significant interactions with physician supervised treatment should also be evaluated in future research.

Originality/value

To date few papers have evaluated nutraceutical usage specifically clinical usage and, furthermore, the implications that some may have on obesity and treatment of the metabolic syndrome. Filling this gap in the literature may allow other researchers, clinicians and physicians to learn more about nutraceuticals.

Details

Nutrition & Food Science, vol. 35 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 8 May 2017

Israel Berger and John A. Cartmill

Although patients and lay people are often more knowledgeable about medical conditions than their predecessors, the dominant culture’s increased involvement in understanding their…

Abstract

Purpose

Although patients and lay people are often more knowledgeable about medical conditions than their predecessors, the dominant culture’s increased involvement in understanding their health and making treatment decisions does not translate into consistently more informed patients. High health literacy is associated with both improved health outcomes and receiving better quality-of-care. Low health literacy disproportionately affects people from marginalized ethnic and language groups. Regardless of how a particular clinician feels about a patient, malapropisms and mis-attributions may cause patients to appear less intelligent or to have lower perceived health literacy, potentially affecting their healthcare experiences with other clinicians. The paper aims to discuss these issues.

Design/methodology/approach

This paper discusses the evidence for “up-skilling” patients and uses principles from conversation analysis to demonstrate how malapropisms can be corrected sensitively. Clinician training in skilled communication using the conversation analytic role-play method is also addressed.

Findings

Malapropisms are best corrected through modelling rather than calling attention to the error directly, as this allows the patient to save face. Explanations using drawings and clearly written materials may also be useful.

Originality/value

Helping patients to improve their communication with clinicians may lead to improved health outcomes through improved quality-of-care.

Details

International Journal of Human Rights in Healthcare, vol. 10 no. 2
Type: Research Article
ISSN: 2056-4902

Keywords

Article
Publication date: 1 January 1998

Cecelia M. Brown

Searchers often avoid EMBASE due to its high cost compared to MEDLINE. However, this paper demonstrates that when searching for a variety of pharmaceutical information, retrieval…

Abstract

Searchers often avoid EMBASE due to its high cost compared to MEDLINE. However, this paper demonstrates that when searching for a variety of pharmaceutical information, retrieval from EMBASE is superior to that from MEDLINE. Duplicates were detected, but more unique citations were found in EMBASE than in MEDLINE. An EMBASE searcher has the powerful ability to use specific drug identifiers as well as brand and manufacturer names. The EMBASE record contains additional information about the drug in question that may be utilised for further searching in EMBASE. Although EMBASE's display costs are high when compared to MEDLINE, title displays are free and searching alone is not expensive. Use of DIALOG Web was found to keep the overall costs to a minimum. Employment of these cost savings measures will help the searcher to decide whether the additional drug information gained from the EMBASE record outweighs the elevated cost of its display.

Details

Online and CD-Rom Review, vol. 22 no. 1
Type: Research Article
ISSN: 1353-2642

Article
Publication date: 1 January 1981

Pre‐employment medical examinations with appropriate testing are required in many industries—a basic tenet of Occupational Medicine—and it has long been a recommendation of many…

Abstract

Pre‐employment medical examinations with appropriate testing are required in many industries—a basic tenet of Occupational Medicine—and it has long been a recommendation of many in community medicine and environmental health for those food handlers whose close contact with open food, aspects of its preparation, processing, sale, exposure for sale, make their personal health important and in prevention of diseases and may constitute a health hazard to food consumers. Epidemiological studies have revealed too many instances of a human source of disease, especially in milk and water, for this to be denied or under‐estimated. Food poisioning outbreaks caused by a carrier, of chronic or limited duration, enable those investigating such outbreaks to see there could be advantages in medical screening of certain employees especially in certain areas of food trades. The main problem is to decide the extent of the discipline and who should be subject to it. The fact that by far the majority of the examinations and tests will prove negative should not be seen as removing the need for the service. After all, there are a number of similar circumstances in public health. Meat inspection, for example, in which a 100% inspection of all food animals slaughtered for human food is now fully established, it is not suggested that inspections should in any way be reduced despite the fact that a number of the diseases, eg., tuberculosis, no longer occurs as it once did, which was the prime cause of meat inspection being brought into being. Other areas where routine medical examinations reveal satisfactory health with only a few isolated cases requiring attention, is the school medical service. Here, the “de‐bunkers” have had some success, but if children are not regularly examined at vulnerable age levels and especially in between where the occasion demands, there is no question that much will be missed and ill‐health progress to a chronic state.

Details

British Food Journal, vol. 83 no. 1
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 17 October 2016

Jennifer D. Chandler and Steven Chen

The purpose of this paper is to examine how practices influence service systems.

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Abstract

Purpose

The purpose of this paper is to examine how practices influence service systems.

Design/methodology/approach

Data across three service contexts (crafts, healthcare and fitness) were collected through depth interviews and netnographic analysis, and analyzed with a two-study multi-method approach focusing first on the micro- (individual) level and then on the macro- (network) level of service systems. Study 1 focused on a micro-level analysis using qualitative techniques (Spiggle, 1994). Study 2 focused on a macro-level analysis using partial least squares regression.

Findings

The results illustrate how practices can change service systems. This occurs when a nuanced practice (i.e. a practice style) orders and roots a service system in a specific form of value creation. The findings reveal four practice styles: individual-extant, social-extant, individual-modified and social-modified practice styles. These practice styles shift in response to event triggers and change service systems. These event triggers are: service beneficiary enhancement, service beneficiary failure, service provider failure and social change. Thus, the findings show that practices – when shifting in response to event triggers – change service systems. This transpires in the understudied meta-layer of a service system.

Practical implications

The study identifies four practice styles that can serve as the basis for segmentation and service design.

Originality/value

Service systems are dynamic and ever changing. This study explores how service systems change by proposing a practice approach to service systems.

Details

Journal of Service Management, vol. 27 no. 5
Type: Research Article
ISSN: 1757-5818

Keywords

Article
Publication date: 1 June 1994

Tim H. Dodd and Steve Morse

Consumer interest concerning the health aspects of food products hasgrown in recent years. Consequently, media attention to scientificstudies about the beneficial or detrimental…

1814

Abstract

Consumer interest concerning the health aspects of food products has grown in recent years. Consequently, media attention to scientific studies about the beneficial or detrimental effect on consumers′ health has resulted in substantial changes to the consumption of certain products. A recent CBS 60 Minutes program, The French Paradox, highlighted the health issues concerning red wine consumption. As a result, red wine sales have climbed significantly. Discusses the managerial implications for preparing and reacting to similar situations.

Details

Journal of Consumer Marketing, vol. 11 no. 2
Type: Research Article
ISSN: 0736-3761

Keywords

Article
Publication date: 3 June 2019

Leonardi Louis, Ruth Fairchild and Anita Setarehnejad

The purpose of this paper is to evaluate the effects of alternative ingredients in three different gluten-free breads (GFBs) available in the UK market with regard to their…

Abstract

Purpose

The purpose of this paper is to evaluate the effects of alternative ingredients in three different gluten-free breads (GFBs) available in the UK market with regard to their quality attributes and consumer preference.

Design/methodology/approach

Three different GFB samples purchased from a UK retailer were visually assessed. Their quality attributes and consumer acceptability were analysed via an untrained taste panel (n=35) on Day 1. Texture was compared using a texture analyser on Days 1 and 8, to examine the differences between samples and the effects of ingredients towards staling.

Findings

Results from visual inspection showed that ingredients affected the appearance of samples, in terms of crumb structure, and both crumb and crust colour. Firmness and springiness were significantly different (p<0.05, p=0.007) between samples on Days 1 and 8 although no significant difference existed within each individual sample. Sensory analysis showed no significant differences between samples with respect to denseness, chewiness, crumbliness, dryness and overall preference.

Research limitations/implications

The ingredient combination in each bread differed, and thus it is not clear if the results are due to the incorporation of individual ingredient or a combination of them.

Practical implications

Results of this study will help food industry to make an easier decision on gluten-free ingredients.

Social implications

It will help people with coeliac disease and those who wish to remove gluten from their diets.

Originality/value

Overall, the study showed that the use of different ingredients affected the appearance, firmness and springiness of three GFBs available in the UK market. However, it did not affect denseness, chewiness, crumbliness, dryness or consumer preference. This indicates that a number of ingredient combinations are possible in the manufacturing of acceptable GFB.

Details

British Food Journal, vol. 121 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 December 1996

Jonathan Salter, Martin Chaplin, John Dickerson and Jill Davies

Bile acids are usually related to biliary problems such as gallstones, but are in fact implicated in other diseases as well. Reviews bile acid formation in the body and its role…

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Abstract

Bile acids are usually related to biliary problems such as gallstones, but are in fact implicated in other diseases as well. Reviews bile acid formation in the body and its role in digestion. Discusses the concept that a diet involving fibre, particularly non‐starch polysaccharides, may be the key to health with respect to coronary heart disease and colon cancer, through interactions with the bile acids. Points out that this is not a new idea but one that still needs further investigation.

Details

Nutrition & Food Science, vol. 96 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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