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Article
Publication date: 1 October 2000

O. Fraser, S. Sumar and N. Sumar

Outlines the prevalence of adverse reactions to food and what it means to the individual. Lists and describes the known main food allergies.

1148

Abstract

Outlines the prevalence of adverse reactions to food and what it means to the individual. Lists and describes the known main food allergies.

Details

Nutrition & Food Science, vol. 30 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 August 2001

O. Fraser, S. Sumar, M. Jones and N. Sumar

Human diet consists of an enormous variety of both plants and animal proteins, many of which are potentially immunogenic. Industrial processing of foods and digestion in the…

Abstract

Human diet consists of an enormous variety of both plants and animal proteins, many of which are potentially immunogenic. Industrial processing of foods and digestion in the gastrointestinal tract causes changes and breakdown of proteins into peptides, which are also potential immunogens. Foods commonly known to cause allergic reactions are fish, milk, eggs, fruits, vegetables, nuts, legumes and meat. Once sensitised to a particular antigen, subsequent exposure may result in a marked and immediate reaction characterised by vomiting, diarrhoea, abdominal cramps, itching and swelling of the mouth and skin, dizziness and occasionally systemic anaphylaxis. Allergic reactions involve complex processes and interactions between the allergen and immunological components in the digestive tract such as antigen absorption, processing and presentation, T cell and B cell activation, development of oral tolerance or allergic sensitivity, antigen‐specific IgE antibody synthesis. Allergen binding to allergen‐specific mast cell membrane‐bound IgE antibodies triggers mast cell degranulation. This results in the release of histamine and other chemotactic mediators responsible for clinical symptoms.

Details

Nutrition & Food Science, vol. 31 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 October 1995

L.H. Foster and S. Sumar

Describes the importance of selenium (Se) for human health.Outlines the sources of Se in the environment and food. Gives UKrecommended intakes. Calls for further research into the…

1580

Abstract

Describes the importance of selenium (Se) for human health. Outlines the sources of Se in the environment and food. Gives UK recommended intakes. Calls for further research into the nutritional significance of Se.

Details

Nutrition & Food Science, vol. 95 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 August 1995

S. Sumar and H. Ismail

The adulteration of food has progressed from being a simple meansof fraud to a highly sophisticated and lucrative business. The problemis further compounded by the lack of clear…

3032

Abstract

The adulteration of food has progressed from being a simple means of fraud to a highly sophisticated and lucrative business. The problem is further compounded by the lack of clear international definitions for enforcement purposes. Reviews some examples of food adulteration and methods of analysis used to determine authenticity. Adulteration of food has ramifications within society and cannot be ignored since interference with foodstuffs may potentially lead to the production of food which is harmful to health.

Details

Nutrition & Food Science, vol. 95 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 1995

T.P. Coultate, S. Sumar and F.G. Davies

Provides an overview of the analytical methods used to quantifymicronutrients (metals, non‐metals and vitamins) present in food.Considers the principles of the methods of analysis…

835

Abstract

Provides an overview of the analytical methods used to quantify micronutrients (metals, non‐metals and vitamins) present in food. Considers the principles of the methods of analysis employed.

Details

Nutrition & Food Science, vol. 95 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 December 1994

S. Sumar, T.P. Coultate and J. Davies

Provides an overview of the analytical methods used to quantify themacronutrients (protein, water, lipids and carbohydrates) present infood. Considers principles of the methods of…

1328

Abstract

Provides an overview of the analytical methods used to quantify the macronutrients (protein, water, lipids and carbohydrates) present in food. Considers principles of the methods of analysis employed.

Details

Nutrition & Food Science, vol. 94 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 1995

R. Rahman, A.K.M.M. Haque and S. Sumar

Irradiating food can reduce the incidence of food borne diseasesand extend its shelf life. Provides a summary of the different methodsof irradiating food and their effects.

1008

Abstract

Irradiating food can reduce the incidence of food borne diseases and extend its shelf life. Provides a summary of the different methods of irradiating food and their effects.

Details

Nutrition & Food Science, vol. 95 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Expert briefing
Publication date: 13 June 2023

The right-wing opposition People’s Party (PP) is in a strong position to win the election but will need the support of the far-right Vox to govern. The recently announced pact to…

Details

DOI: 10.1108/OXAN-DB279758

ISSN: 2633-304X

Keywords

Geographic
Topical
Expert briefing
Publication date: 21 November 2023

Sanchez’s Socialist Party (PSOE) will form a minority government with the left-wing Sumar party in the wake of July's election. The government’s survival is contingent on the…

Details

DOI: 10.1108/OXAN-DB283500

ISSN: 2633-304X

Keywords

Geographic
Topical
Article
Publication date: 1 June 2000

Paul Amuna, Francis Zotor, Sam Sumar and Yvonne Tswelelo Chinyanga

The weaning period is a crucial stage in the growth and development of the infant and child. The timing of weaning, the choice of foods, their methods of preparation, and how…

1160

Abstract

The weaning period is a crucial stage in the growth and development of the infant and child. The timing of weaning, the choice of foods, their methods of preparation, and how weanlings are fed, all affect the outcome. The commercial preparation of weaning foods and the fortification of some traditional foods are seen by some as the most sustainable and cost‐effective means of alleviating micronutrient deficiencies among infants and children. This may be true in industrialized countries, but the same cannot necessarily be said of poor, developing countries. Demonstrates that, even in poor communities, it is possible to combine scant food resources in a cost‐effective way to formulate multimixes which would meet energy, protein and micronutrient needs, without fortification. Proposes that such approaches can be used in community nutrition education programmes to help reduce childhood malnutrition and in emergency feeding programmes.

Details

Nutrition & Food Science, vol. 30 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

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