Headache related to personal protective equipment in healthcare workers during COVID-19 pandemic in Mexico: baseline and 6-month follow-up.

Background And Aim: Headaches related to the use of personal protective equipment (PPE) could affect performance at work in healthcare personnel. Our aim was to describe the prevalence and risk factors for headaches related to PPE, in the personnel of a specialized coronavirus disease 2019 (COVID-19) tertiary hospital.

Methods: In this cross-sectional survey study, we invited healthcare workers from COVID-19 referral center in Mexico (May 22-June 19, 2020) to answer a standardized structure questionnaire on characteristics of new-onset PPE-related headache or exacerbation of primary headache disorder.

Changes in oral health inequalities in adults in Chile.

Unlabelled: The adult population in Chile has a high prevalence of dental caries and non-functional dentition. Fifteen years after the Health Reform, aimed to reduce health inequalities, it is necessary to analyse changes in social inequalities in oral health in Chilean adults.

Methods: A secondary analysis of data from 2003 and 2016-2017 National Health Surveys (NHS) in Chile was performed on seven oral health outcomes in adults: prevalence of untreated caries, prevalence of severe untreated caries, number of teeth with untreated caries, prevalence of functional dentition, prevalence of edentulism, number of remaining natural teeth and utilization of dental services.

Survey data on heterogeneity in consumers' food choice in eastern India.

A consumer survey was conducted in eastern India in 2017 to understand the heterogeneity of consumers' food choice. Face-to-face interviews were conducted among urban and rural consumers from low- and middle-income households in Odisha and West Bengal, eastern India, using a structured questionnaire. A multi-stage sampling procedure was implemented with stratified random sampling as the first stage and systematic sampling as the second stage.

Unraveling heterogeneity of consumers' food choice: Implications for nutrition interventions in eastern India.

Understanding heterogeneity of consumers' food choice is critical in formulating tailored nutrition interventions. To illustrate this, we survey urban and rural consumers from low- and middle-income households in eastern India to unravel five sources of heterogeneity (5 Ws) in gastronomic systems that affect diets: (i) socioeconomic characteristics of the target population (); (ii) food environments (); (iii) eating occasions (); (iv) consumed dishes (); and (v) ingredient attributes and consumer attitudes towards food (). Diets in eastern India are predominantly starch-based featuring infrequent intake of fruits and vegetables.

Capturing diversity and cultural drivers of food choice in eastern India.

The EAT-Lancet Commission urgently called for "planetary health diets". The success of encouraging dietary shifts, however, crucially hinges on people, and more specifically on consumers' culture, context, socioeconomic status, food environment, attitudes, perceptions, beliefs, and behavior towards food choice. In India, enhanced food availability and accessibility do not readily lead to improved nutritional status.

Expert elicitation database capturing diversity and cultural drivers of food choice and nutritional implications in eastern India.

Two expert elicitation workshops were conducted in 2017 to capture the diversity and cultural drivers of food choice of low- and middle- income households in the states of West Bengal and Odisha in eastern India. Experts representing the fields of nutrition, home science, food technology, and food service industry were invited to participate. Following the "gastronomic systems research" framework, the food experts determined the eating occasions, dishes and ingredients that would culturally define the target population in their respective states.

Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?

Background: Quality is a powerful engine in rice value chain upgrading. However, there is no consensus on how "rice quality" should be defined and measured in the rice sector.

Scope And Approach: We adopt a Lancasterian definition of rice quality as a bundle of intrinsic and extrinsic attributes.

Determination of Cadmium Concentration in Milled and Brown Rice Grains Using Graphite Furnace Atomic Absorption Spectrometry.

Heavy metal pollution is a growing public health concern since it poses a food risk to public health via metal transfer. Cadmium is of particular concern because it is a potential carcinogen if exceed tolerable limits in the grain. Hence, it is important to monitor the cadmium content of rice before it reaches the market to ensure public healthy safety, especially in areas known to have high cadmium levels in soil.

Determination of Macronutrient and Micronutrient Content in Rice Grains Using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES).

The rice grain endosperm is mostly composed of starch , which serves as the major source of calories for more than half of the world's population. Macro and micronutrients make a minor proportion of the rice grain, which particularly gets accumulated in outer aleurone layer, which are in general eliminated upon milling. Because rice is the major staple, it is seen as an efficient mechanism for delivering both macro- and micronutrients, particularly for the poor who do not have ample access to diversified diets.

Characterization of Mechanical Texture Attributes of Cooked Milled Rice by Texture Profile Analyses and Unraveling Viscoelasticity Properties Through Rheometry.

The mechanical attributes of cooked rice grains reflected by textural characteristics capture consumers preferences. Two of these attributes such as hardness and stickiness are typically indicated in grain quality evaluation programs by the amylose content of rice. However, the association of amylose content with two other textural attributes such as cohesiveness and springiness remains unknown.

Multi-Dimensional Cooking Quality Classification Using Routine Quality Evaluation Methods.

A battery of assays to characterize the cooking and eating attributes of rice have been in routine use for several decades. The classification system to group rice varieties into different quality types are often based on cooking and eating attributes defined based on amylose content, rather than being considered a set of attributes contributing to an overall quality type based on multi-dimensional approach. In this chapter, the methods developed to measure the cooking quality attributes of rice are described.

Method Development of Near-Infrared Spectroscopy Approaches for Nondestructive and Rapid Estimation of Total Protein in Brown Rice Flour.

Rice varietal development and improvement programs are constantly seeking means to shorten the breeding cycle in order to deliver new, consumer-acceptable rice varieties to farmers and to consumers. Advances in molecular biology technologies have enabled breeders to use high-throughput genotyping to screen breeding lines. However, current phenotyping technologies, particularly for rice cooking and eating properties, have yet to match the efficiency of genotyping methodologies.

Measurement of Rice Grain Dimensions and Chalkiness, and Rice Grain Elongation Using Image Analysis.

Measurements of rice grain dimensions, percent grain chalkiness, and grain elongation used to be tedious and slow due to the manual nature of measurements (e.g., use of calipers to measure grains one at a time) and the subjective nature of scoring based on visual inspection (i.

Measuring Head Rice Recovery in Rice.

Head rice recovery (HRR) is a milling quality attribute that is highly influential toward the market price of rice. It is defined as the proportion of paddy rice that retains 75% of its length after milling. For a new rice variety to be accepted and adopted by farmers, the new variety's HRR should satisfy consumer requirements of at least 55% or above.

Deciphering the Genetic Architecture of Cooked Rice Texture.

The textural attributes of cooked rice determine palatability and consumer acceptance. Henceforth, understanding the underlying genetic basis is pivotal for the genetic improvement of preferred textural attributes in breeding programs. We characterized diverse set of 236 accessions from 37 countries for textural attributes, which includes adhesiveness (ADH), hardness (HRD), springiness (SPR), and cohesiveness (COH) as well as amylose content (AC).

Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm.

Background: For predicting texture suited for South and South East Asia, most of the breeding programs tend to focus on developing rice varieties with intermediate to high amylose content in indica subspecies. However, varieties within the high amylose content class may still be distinguishable by consumers, who are able to distinguish texture that cannot be differentiated by proxy cooking quality indicators.

Results: This study explored a suite of assays to capture viscosity, rheometric, and mechanical texture parameters for characterising cooked rice texture in a set of 211 rice accessions from a diversity panel and employed multivariate approaches to classify rice varieties into distinct cooking quality classes.

Developing a framework of gastronomic systems research to unravel drivers of food choice.

Nutritional and dietary interventions and the introduction of novel food products and ingredients require a thorough understanding of the drivers of food choice, which are embedded in local context and culture. We developed a framework of "gastronomic systems research" (GSR) to understand culture-specific consumer food choice, and contextualise it to a target population of urban, middle- to high-income Filipino consumers to assess the domestic niche market potential of traditional rice varieties in the Philippines. The GSR framework was contextualised through expert elicitation involving chefs and nutritionists, and validated through a consumer survey conducted during a food exposition.

Rice Grain Quality and Consumer Preferences: A Case Study of Two Rural Towns in the Philippines.

Hedonic pricing analysis is conducted to determine the implicit values of various attributes in the market value of a good. In this study, hedonic pricing analysis was applied to measure the contribution of grain quality search and experience attributes to the price of rice in two rural towns in the Philippines. Rice samples from respondents underwent quantitative routine assessments of grain quality.

Prospects of breeding high-quality rice using post-genomic tools.

The holistic understanding derived from integrating grain quality and sensory research outcomes in breeding high-quality rice in the light of post-genomics resources has been synthesized. Acceptance of new rice genotypes by producers and consumers hinges not only on their potential for higher yield but recent emphasis has also been on premium-value genotypes that have the ability to satisfy consumer preferences for grain quality. This review article provides insights into how to link grain quality attributes and sensory perception to support breeding superior rice varieties.

Designing climate-resilient rice with ideal grain quality suited for high-temperature stress.

To ensure rice food security, the target outputs of future rice breeding programmes should focus on developing climate-resilient rice varieties with emphasis on increased head rice yield coupled with superior grain quality. This challenge is made greater by a world that is increasingly becoming warmer. Such environmental changes dramatically impact head rice and milling yield as well as increasing chalkiness because of impairment in starch accumulation and other storage biosynthetic pathways in the grain.

Biomolecular analyses of starch and starch granule proteins in the high-amylose rice mutant Goami 2.

Elevated proportions of amylose in cereals are commonly associated with either the loss of starch branching or starch synthase activity. Goami 2 is a high-amylose mutant of the temperate japonica rice variety Ilpumbyeo. Genotyping revealed that Goami 2 and Ilpumbyeo carry the same alleles for starch synthase IIa and granule-bound starch synthase I genes.

Taurine in adipocytes prevents insulin-mediated H2O2 generation and activates Pka and lipolysis.

Among many actions assigned to taurine (Tau), the most abundant amino acid in numerous mammalian tissues, it prevents high-fat diet-induced obesity with increasing resting energy expenditure. To sustain this Tau action, the goal of the present study was to explore the acute effects of Tau on baseline and on adrenaline, insulin and their second messengers to modulate lipolysis in white adipose tissue (WAT) cells from rat epididymis. The Tau effects in this topic were compared with those recorded with Gly, Cys and Met.