Contribution of fine particulate matter sources to indoor exposure in bars, restaurants, and cafes

This study investigated the contribution of sources and establishment characteristics, on the exposure to fine particulate matter (PM(2.5)) in the non-smoking sections of bars, cafes, and restaurants in central Zurich. PM(2.5)-exposure was determined with a nephelometer. A random sample of hospitality establishments was investigated on all weekdays, from morning until midnight. Each visit lasted 30 min. Numbers of smokers and other sources, such as candles and cooking processes, were recorded, as were seats, open windows, and open doors. Ambient air pollution data were obtained from public authorities. Data were analysed using robust MM regression. Over 14 warm, sunny days, 102 establishments were measured. Average establishment PM(2.5) concentrations were 64.7 microg/m(3) (s.d. = 73.2 microg/m(3), 30-min maximum 452.2 microg/m(3)). PM(2.5) was significantly associated with the number of smokers, percentage of seats occupied by smokers, and outdoor PM. Each smoker increased PM(2.5) on average by 15 microg/m(3). No associations were found with other sources, open doors or open windows. Bars had more smoking guests and showed significantly higher concentrations than restaurants and cafes. Smokers were the most important PM(2.5)-source in hospitality establishments, while outdoor PM defined the baseline. Concentrations are expected to be even higher during colder, unpleasant times of the year. PRACTICAL IMPLICATIONS: Smokers and ambient air pollution are the most important sources of fine airborne particulate matter (PM(2.5)) in the non-smoking sections of bars, restaurants, and cafes. Other sources do not significantly contribute to PM(2.5)-levels, while opening doors and windows is not an efficient means of removing pollutants. First, this demonstrates the impact that even a few smokers can have in affecting particle levels. Second, it implies that creating non-smoking sections, and using natural ventilation, is not sufficient to bring PM(2.5) to levels that imply no harm for employees and non-smoking clients. [Authors]

Verbal labels selectively bias brain responses to high-energy foods.

The influence of external factors on food preferences and choices is poorly understood. Knowing which and how food-external cues impact the sensory processing and cognitive valuation of food would provide a strong benefit toward a more integrative understanding of food intake behavior and potential means of interfering with deviant eating patterns to avoid detrimental health consequences for individuals in the long run. We investigated whether written labels with positive and negative (as opposed to 'neutral') valence differentially modulate the spatio-temporal brain dynamics in response to the subsequent viewing of high- and low-energetic food images. Electrical neuroimaging analyses were applied to visual evoked potentials (VEPs) from 20 normal-weight participants. VEPs and source estimations in response to high- and low- energy foods were differentially affected by the valence of preceding word labels over the ~260-300 ms post-stimulus period. These effects were only observed when high-energy foods were preceded by labels with positive valence. Neural sources in occipital as well as posterior, frontal, insular and cingulate regions were down-regulated. These findings favor cognitive-affective influences especially on the visual responses to high-energetic food cues, potentially indicating decreases in cognitive control and goal-adaptive behavior. Inverse correlations between insular activity and effectiveness in food classification further indicate that this down-regulation directly impacts food-related behavior.

La conception du "dialogue" de Mikhaïl Bakhtine et ses sources sociologiques (l'exemple des "Problèmes de l'oeuvre de Dostoïevski" [1929])

Résumé: L'article porte sur la conception du « dialogue » de Mikhaïl Bakhtine dans laquelle s'articulent deux groupes d'idées : 1) la notion de « dialogue » en tant que forme de l'interaction verbale interindividuelle (l'échange des répliques) et 2) la notion de « dialogisme » comme principe qui prévoit un rapport particulier entre le « Moi » (le « Je ») et l'« Autrui ». Son but consiste à 1) analyser ces notions au sens de Bakhtine, en s'appuyant sur le texte russe des Problèmes de l'oeuvre de Dostoïevski (1929) ; et à 2) montrer leurs sources sociologiques (principalement russes). Il y est également question de la notion de « polyphonie » introduite par Bakhtine pour caractériser la particularité de la construction des romans de Dostoïevski et d'une facette des réflexions bakhtiniennes sur le rôle de la « polyphonie » chez Dostoïevski, contenues dans le texte russe de 1929, abandonnées dans la version de 1963 et, de ce fait, méconnues des chercheurs francophones n'ayant accès qu'à la traduction des Problèmes de la poétique de Dostoïevski (1963). This paper examines the conception of "dialogue" elaborated by Mikhaïl Bakhtin in which are articulated two groups of ideas : 1) the notion of "dialogue" as a form of verbal interindividual interaction (an exchange of speech) and 2) the notion of "dialogism" as a principle which implies a relation between the "Me" (the "I") and the "Other". Its aim is 1) to analyse these notions in the sens of Bakhtin, on the base of russian text of Problems of Dostoyevsky's Art (1929) and 2) to show their sociological (mainly russian) origins. The paper also deals with the notion of "polyphony" introduced by Bakhtin to characterize the particularity of Dostoyevsky's method of constructing novels and with one facet of bakhtinian reflections (expounded in the text of 1929, omitted in the version of 1963, thereby unknown by francophone researchers who have access only to the translation of Problems of Dostoyevsky's Poetics (1963)) on the role of "polyphony" in Dostoyevsky's works.

Sources d'exposition aux phtalates dans une unité de soins néonatals [Phthalate exposure in the neonatal intensive care unit].

There are growing concerns on long-term health consequences, notably on fertility rates, of plasticizers such as phthalates. While di(2-ethylhexyl)phthalate (DEHP) is currently used in several medical devices, newborns in the neonatal intensive care unit are both more exposed and more vulnerable to DEHP. The objectives of this study were to identify, count, and describe possible sources of DEHP in a neonatal care unit. Our method consisted in the listing and the inspection of the information on packaging, complemented by contact with manufacturers when necessary. According to the results, 6% of all products and 10% of plastic products contained some DEHP; 71% of these involved respiratory support devices. A vast majority of the items showed no information on the content of DEHP. Further research is needed, particularly to determine the effects of such an early exposure and to study and develop safer alternatives.

The brain tracks the energetic value in food images.

Do our brains implicitly track the energetic content of the foods we see? Using electrical neuroimaging of visual evoked potentials (VEPs) we show that the human brain can rapidly discern food's energetic value, vis à vis its fat content, solely from its visual presentation. Responses to images of high-energy and low-energy food differed over two distinct time periods. The first period, starting at approximately 165 ms post-stimulus onset, followed from modulations in VEP topography and by extension in the configuration of the underlying brain network. Statistical comparison of source estimations identified differences distributed across a wide network including both posterior occipital regions and temporo-parietal cortices typically associated with object processing, and also inferior frontal cortices typically associated with decision-making. During a successive processing stage (starting at approximately 300 ms), responses differed both topographically and in terms of strength, with source estimations differing predominantly within prefrontal cortical regions implicated in reward assessment and decision-making. These effects occur orthogonally to the task that is actually being performed and suggest that reward properties such as a food's energetic content are treated rapidly and in parallel by a distributed network of brain regions involved in object categorization, reward assessment, and decision-making.