Why are we fat? Discussions on the socioeconomic dimensions and responses to obesity

This paper draws together contributions to a scientific table discussion on obesity at the European Science Open Forum 2008 which took place in Barcelona, Spain. Socioeconomic dimensions of global obesity, including those factors promoting it, those surrounding the social perceptions of obesity and those related to integral public health solutions, are discussed. It argues that although scientific accounts of obesity point to large-scale changes in dietary and physical environments, media representations of obesity, which context public policy, pre-eminently follow individualistic models of explanation. While the debate at the forum brought together a diversity of views, all the contributors agreed that this was a global issue requiring an equally global response. Furthermore, an integrated ecological model of obesity proposes that to be effective, policy will need to address not only human health but also planetary health, and that therefore, public health and environmental policies coincide.

Ontogenetic and temporal variability in the fat content and fatty acid composition of Atlantic herring (Clupea harengus) from the Bay of Fundy, Canada

Atlantic herring (Clupea harengus) is an ecologically and economically valuable species in many food webs, yet surprisingly little is known about the variation in the nutritional quality of these fish. Atlantic herring collected from 2005 through 2008 from the Bay of Fundy, Canada, were examined for variability in their nutritional quality by using total lipid content (n=889) and fatty acid composition (n=551) as proxies for nutritional value. A significant positive relationship was found between fish length and total lipid content. Atlantic herring also had significantly different fatty acid signatures by age. Fish from 2005 had significantly lower total lipid content than fish from 2006 through 2008, and all years had significantly different fatty acid signatures. Summer fish were significantly fatter than winter fish and had significantly different fatty acid signatures. For all comparisons (ontogenetic, annual, and seasonal) percent concentrations of omega-3, -6, and long-chain monounsaturated fatty acids were the most important for distinguishing between the fatty acid signatures of fish. This study underscores the importance of quantifying variation in prey quality synoptically with prey quantity in food webs over ontogenetic and temporal scales when evaluating the effect of prey nutritional quality on predators and on modeling trophic dynamics.

Fat and water contents of the muscle and gonad of Otolithus argenteus in relation to gonad growth

Fat and water contents of the muscles and gonads in relation to gonad growth in Otolithus argentes from Karwar are reported. Water content showed an inverse relationship to lipid in both the sexes. Variation in somatic body weight was found associated with the fluctuations in lipid contents.

Fat and water distribution patterns in the flesh of the common cat-fish Wallago attu (Bl. & Schn.)

The quantitative distributional pattern of fat and water has been studied in the flesh of the various zones corresponding to the dorsal and ventral regions of the body of a common cat-fish, Wallago attu. The ventral aspect of the body showed more accumulation of fat than the dorsal aspect. The fat content in the ventral region also exhibited an increase from the anterior to the posterior zones. In the dorsal region, however, the back portion of the body, behind the dorsal fin, generally possessed low fat content. On an average, the highest fat accumulation was observed in the caudal peduncle region. The distribution of water followed an almost opposite pattern of distribution, indicating an inverse relationship with fat.

Influence of fat content on the quality and shelf life of cured sardines

The paper presents results of studies on the effect of seasonal variations in the fat content on the quality and shelf life of dry cured, pickle cured and smoke cured oil sardines. The merits and defects of each method of curing during different seasons are discussed.

Use of simple fat analysis for evaluating quality changes in intermediate moisture fish stored at tropical temperature

Changes in the quality of intermediate moisture (IM) fish during storage at 38°C were monitored by assessing the moisture content, pH, acid value, peroxide value and thiobarbituric acid (TBA) value periodically. Results adequately portrayed the hydrolysis and peroxidation of fats and the concomitant protein degradation and crosslinking reactions that have been shown by more sophisticated methods to occur in intermediate moisture fish. Since these changes markedly affect the organoleptic quality, acceptability/shelf-life and nutritive value of IM flesh-foods their predictability by simple fat analytical techniques is of practical value where/when the more sophisticated monitoring techniques are not feasible.

Stability and demulsification of emulsions stabilized by asphaltenes or resins

Experimental data are presented to show the influence of asphaltenes and resins on the stability and demulsification of emulsions. It was found that emulsion stability was related to the concentrations of the asphaltene and resin in the crude oil, and the state of dispersion of the asphaltenes and resins (molecular vs colloidal) was critical to the strength or rigidity of interfacial films and hence to the stability of the emulsions. Based on this research, a possible emulsion minimization approach in refineries, which can be implemented utilizing microwave radiation, is also suggested. Comparing with conventional heating, microwave radiation can enhance the demulsification rate by an order of magnitude. The demulsification efficiency reaches 100% in a very short time under microwave radiation. (C) 2003 Elsevier Inc. All rights reserved.

Demulsification of emulsions exploited by enhanced oil recovery system

Experimental data are presented to show the influence of the enhanced oil recovery system's components, alkali, surfactant, and polymer, on the demulsification and light transmittance of the water separated from the emulsions. Among which, the effects of surfactants, polyoxyethylene (10) alkylphenol ether (OP-10) and sodium petroleum sulfonate (CY-1) on emulsion stability, are the strongest of any component, the effects of polymer, hydrolytic polyacrylamide (HPAM) 3530S, on emulsion stability are the weakest. This research also suggests a possible emulsion minimization approach, which could be implemented in refineries utilizing microwave radiation. Compared with conventional heating, microwave radiation can effectively enhance the demulsification rate by an order of magnitude and increase the light transmittance of the water separated from the emulsions. The demulsification efficiency may reach 100% in a very short. time under microwave radiation.

Effect of graded levels of rapeseed oil in isonitrogenous diets on the development of the gastrointestinal tract, and utilisation of protein, fat and energy in broiler chickens

The effect of feeding 0, 4, 8 and 16% rapeseed oil from 12-42 days of age was studied in broiler chickens on performance, digestibility of nutrients, and development of gastrointestinal tract, protein and energy metabolism. Thirty six female chickens (Ross 208) with initial body weight average 246 g were allocated to the four groups and kept pair-wise in metabolism cages. The chickens were fed similar amounts of metabolisable energy (ME) per day and similar amounts of essential amino acids relative to ME by adjusting with crystalline amino acids. The chickens were subjected to four balance periods each of five days with two 24 h measurements of gas exchange in two open-air-circuit respiration chambers inserted on the second and third day of each period. The addition of rapeseed oil increased the amount of gutfill indicating a reduced rate of passage and causing a hypertrophy of the gastrointestinal tract. There was a positive effect on feed utilisation as well as on digestibility especially of dietary fat together with higher utilisation of protein with addition of rapeseed oil. The partial fat digestibility of rapeseed oil estimated by regression was 91.1% and the partial metabolisability (ME/GE) of the rapeseed oil was estimated to 85% yielding an apparent metabolisable energy value of 34.30 MJ/kg.

Selective oxidations on recoverable catalysts assembled in emulsions

Catalysts assembled in emulsions are found to be potentially recoverable and efficient for a number of catalytic reactions. The catalysts composed of polyoxometalate anions and quaternary ammonium cations have been designed and synthesized according to the catalytic reactions and by optimizing the structures of cations and anions. The catalysts act essentially as surfactants, which are uniformly distributed in the interface of the emulsion droplets, and accordingly behave like homogeneous catalysts. The catalysts show remarkable selectivity and activity in the oxidation of sulfur-containing molecules to sulfones in diesel and the selective oxidation of alcohols to ketones, using H2O2 as oxidant. For an example, the catalyst demonstrated over 96% efficiency of H2O2 and similar to 100% selectivity to sulfones for the selective oxidation of sulfur-containing molecules in real diesel. Moreover, the catalysts can be separated and recycled by a simple demulsification and re-emulsification.

Influence of fat percentage, front thigh skinfold and girth on the maximum radial displacement of the dominant rectus femoris

4.171 JCR (2013) Q1, 6/81 Sport sciences

Steady drainage in emulsions: corrections for surface Plateau borders and a model for high aqueous volume fraction

Peron, N., Cox, S.J., Hutzler, S. and Weaire, D. (2007) Steady drainage in emulsions: corrections for surface Plateau borders and a model for high aqueous volume fraction. The European Physical Journal E - Soft Matter. 22: 341-351. Sponsorship: This research was supported by the European Space Agency (14914/02/NL/SH, 14308/00/NL/SG) (AO-99-031) CCN 002 MAP Project AO-99-075) and Science Foundation Ireland (RFP 05/RFP/PHY0016). SJC acknowledges support from EPSRC (EP/D071127/1).

Report on the British Society of Rheology mid-winter meeting on The Rheology of Foams and Emulsions, Royal School of Mines, Imperial College, London 10th - 11th December 2007

S.J. Cox, S. Neethling and H. Wilson (2008) British Society of Rheology mid-winter meeting on The Rheology of Foams and Emulsions. Applied Rheology 18:93-95

Novel structured emulsions for delivering of food flavours

Flavour release from food is determined by the binding of flavours to other food ingredients and the partition of flavour molecules among different phases. Food emulsions are used as delivery systems for food flavours, and tailored structuring in emulsions provides novel means to better control flavour release. The current study investigated four structured oil-in-water emulsions with structuring in the oil phase, oil-water interface, and water phase. Oil phase structuring was achieved by the formation of monoglyceride (MG) liquid crystals in the oil droplets (MG structured emulsions). Structured interface was created by the adsorption of a whey protein isolate (WPI)-pectin double layer at the interface (multilayer emulsion). Water phase structured emulsions referred to emulsion filled protein gels (EFP gels), where emulsion droplets were embedded in WPI gel network, and emulsions with maltodextrins (MDs) of different dextrose-equivalent (DE) values. Flavour compounds with different physicochemical properties were added into the emulsions, and flavour release (release rate, headspace concentration and air-emulsion partition coefficient) was described by GC headspace analysis. Emulsion structures, including crystalline structure, particle size, emulsion stability, rheology, texture, and microstructures, were characterized using differential scanning calorimetry and X-ray diffraction, light scattering, multisample analytical centrifuge, rheometry, texture analysis, and confocal laser scanning microscopy, respectively. In MG structured emulsions, MG self-assembled into liquid crystalline structures and stable β-form crystals were formed after 3 days of storage at 25 °C. The inclusion of MG crystals allowed tween 20 stabilized emulsions to present viscoelastic properties, and it made WPI stabilized emulsions more sensitive to the change of pH and NaCl concentrations. Flavour compounds in MG structured emulsions had lower initial headspace concentration and air-emulsion partition coefficients than those in unstructured emulsions. Flavour release can be modulated by changing MG content, oil content and oil type. WPI-pectin multilayer emulsions were stable at pH 5.0, 4.0, and 3.0, but they presented extensive creaming when subjected to salt solutions with NaCl ≥ 150 mM and mixed with artificial salivas. Increase of pH from 5.0 to 7.0 resulted in higher headspace concentration but unchanged release rate, and increase of NaCl concentration led to increased headspace concentration and release rate. The study also showed that salivas could trigger higher release of hydrophobic flavours and lower release of hydrophilic flavours. In EFP gels, increases in protein content and oil content contributed to gels with higher storage modulus and force at breaking. Flavour compounds had significantly reduced release rates and air-emulsion partition coefficients in the gels than the corresponding ungelled emulsions, and the reduction was in line with the increase of protein content. Gels with stronger gel network but lower oil content were prepared, and lower or unaffected release rates of the flavours were observed. In emulsions containing maltodextrins, water was frozen at a much lower temperature, and emulsion stability was greatly improved when subjected to freeze-thawing. Among different MDs, MD DE 6 offered the emulsion the highest stability. Flavours had lower air-emulsion partition coefficients in the emulsions with MDs than those in the emulsion without MD. Moreover, the involvement of MDs in the emulsions allowed most flavours had similar release profiles before and after freeze-thaw treatment. The present study provided information about different structured emulsions as delivery systems for flavour compounds, and on how food structure can be designed to modulate flavour release, which could be helpful in the development of functional foods with improved flavour profile.