Consumption Of Different Types Research Articles

Вплив телебачення та соціальних мереж на формування медіа реальності

У статті виокремлено основні тенденції впливу телебачення (ТБ) на формування медіа реальності, висвітлено роль соціальних мереж в інформаційному суспільстві.Для розкриття проблеми, яка зумовила вибір теми дослідження, використано методи аналізу, спостереження, порівняння та узагальнення, що дало змогу з’ясувати особливості взаємодії соціальних мереж та ТБ, визначити споживання різних типів медіа та довіру українців до джерел інформації. Статистичні методи дали змогу провести кількісний і якісний аналіз дослідницького матеріалу, математично-статистичне оброблення результатів опитування для отримання достовірних результатів. Представлено показники соціологічних досліджень щодо невпинного зростання в Україні кількості інтернет-користувачів. Аналізуються позитивні й негативні сторони впливу соціальних мереж на формування української нації в сучасних умовах медіа реальності.За результатами моніторингового дослідження виявлено рівень впливу соціальних мереж, інтернету, телебачення на формування світогляду молодих споживачів медіа-контенту. Можна констатувати, що інтернет загалом і соціальні мережі зокрема активно використовуються для інформатизації суспільства в умовах глобалізації. За даними опитування, соціальні мережі відіграють все більшу роль у поширенні новин. На тлі перманентного зростання глобальних соціальних мереж відбувається поступове витіснення ними національних каналів мас медіа і друкованих видань. Серйозні проблеми, пов’язані з використанням інтернет-ресурсів, полягають у тому, що постійне користування соціальними мережами негативно впливає на формування соціальних цінностей сучасної молоді й може обернутися непередбачуваними наслідками. Зазначені проблеми дотепер не мають чітко визначеної концепції щодо пріоритетних напрямів інформаційної політики з боку держави.

Are legume-based recipes an appropriate source of nutrients for healthy ageing? A prospective cohort study.

Although legumes are rich in protein and fibre, and low in saturated fat and Na, traditional legume-based recipes include substantial amounts of processed meat, salt and potatoes, which could counteract the potential benefits of legumes. This prospective study aimed to assess the longitudinal association of consumption of different types of legumes, and traditional legume-based recipes, with unhealthy ageing in older adults. Data were taken from 2505 individuals aged ≥60 years from the Seniors-ENRICA cohort. Habitual legume consumption was assessed in 2008-2010 with a validated diet history. Unhealthy ageing was measured in the 2013, 2015 and 2017 follow-up waves, with a fifty-two-item multidimensional health deficit accumulation index (DAI) which ranges from 0 (best) to 100 (worst health). The mean age was 68·7 years, with 53·1 % of women. Among study participants, 78·4 % reported consumption of legumes, with a mean intake of 57·9 g/d. Multivariable-adjusted linear regression models did not show an association between total legume consumption and the DAI over a 7-year follow-up (non-standardised coefficient for the second and highest v. the lowest tertile of consumption: 0·94 (95 % CI -0·30, 2·17) and 0·18 (95 % CI -1·07, 1·43), respectively; Ptrend = 0·35). Similar results were observed for the 3-year and 5-year follow-ups and, separately, for lentils, beans, chickpeas and traditional legume-based recipes. According to the results obtained, consumption of legumes and traditional legume-based recipes is not associated with unhealthy ageing and can be part of a healthy diet in old age.

Crime News Consumption and Fear of Violence: The Role of Traditional Media, Social Media, and Alternative Information Sources

In this article, we examine the correlates of fear of violence in the cross-media landscape. The study draws on the Finnish National Crime Victim Survey ( n = 6,141, respondents aged 15–74 years). First, we examine from what information and media sources respondents receive information on violent crime. We then examine how consumption of different types of media and information sources on violent crime associates with the contemporary experience of fear of street violence, avoidance behavior due to threat of violence, and perceived threat of terrorism to oneself. We also examine whether this association remains when age, gender, education, past victimization, and economic strain are adjusted for.

Energy-Efficient Barrier Lifetime Prolonging Scheme Based on Repairing in Directional Sensor Networks

As the sensor nodes have quite limited battery capacity and their energies are not renewable, the barrier hole appears once one node in the barrier runs out of its energy. Barrier hole repairing is necessary to effectively extend the lifetime of barrier coverage in directional sensor networks (DSNs). This article studies the design of effective barrier-hole-repairing scheme for DSNs. Specifically, it first presents the important concept of the repairing region (RepR), inside which the mobile nodes located can repair the hole only by rotating their sensing directions. Then it analyzes the movement and rotation energy consumption of different types of candidate repairing nodes which are not in the barrier. Finally, based on the above analysis, it proposes an effective scheme to schedule an optimal node to repair the barrier hole with the minimum energy consumption, fully exploiting residual resources (unused nodes and power) to increase network service time. Simulation results show that, compared to other barrier-hole-repairing schemes, our scheme could greatly prolong the lifetime of barrier coverage.

Dietary exposure assessment and risk characterization of mycotoxins in lactating women: Case study of São Paulo state, Brazil

The exposure and risk characterization of lactating women to aflatoxins (AFs), fumonisins (FBs), ochratoxin A (OTA) and zearalenone (ZEN) due to consumption of different types of food products in Pirassununga, São Paulo, Brazil, was assessed. Lactating women (N = 74) provided samples of foods stored and available at their households between April-August/2018, totaling 184 samples. Mycotoxins were determined in food samples by liquid chromatography-tandem mass spectrometry. According to findings, 20% (n = 36) of all food samples were contaminated with AFs at median concentrations ranging from 9.2 to 18.5 µg/kg, while OTA was detected only in three samples (rice, bread and pasta) at concentrations of 22.3, 23.8 and 48.7 µg/kg, respectively. ZEN was detected in 34 samples (18%) at median levels of 62–195 µg/kg, and FBs at median levels of 58–1546 µg/kg was observed in 22 samples (12%). Moreover, the concentration of AFs, OTA, ZEN and FBs exceeded their respective maximum permitted levels in 11 (6%), 3 (2%), 8 (4%) and 5 (3%) from total samples, respectively. Twenty-eight samples (15%) were contaminated with two or three types of mycotoxins. Corn products contributed for the highest mean probable daily intakes (PDI) of AFs (0.119 ± 0.193 µg/kg body weight (bw)/day), ZEN (0.325 ± 0.097 µg/kg bw/day) and FBs (2.936 ± 1.541 µg/kg bw/day), while wheat-based products contributed for the highest PDI of OTA (0.035 ± 0.028 µg/kg bw/day). The Margin of Exposure (MoE) value for AFs (3.72) demonstrated a high cancer risk (MoE < 10,000), and the Hazard Quotient (HQ) obtained for OTA (24.66), ZEN (4.24) and total FBs (5.01) also resulted in a non-tolerable risk (HQ > 1) via consumption of the investigated food products. Results of this trial indicate high exposure levels of lactating women to dietary mycotoxins in the studied area, which warrant concern about the possible transfer of residual mycotoxins into breast milk.

Effect of High‐Fat Diet on Body Composition and Autonomic Modulation in Rats

Currently, more than a third of the world’s population is overweight or obese. In addition, obesity increases the risk of myocardial infarction, heart failure and ventricular remodeling, directly affecting the cardiocirculatory system. The consumption of different types of fats may favor the onset of these cardiovascular diseases. Thus, the present study compared the effects of high‐fat diets with different compositions (predominance of saturated or unsaturated fats) on body composition and cardiovascular parameters of rats. Wistar male rats were assigned into groups and fed with control (standard rat chow), saturated high‐fat diet [standard rat chow enriched with grated raw coconut (1:1)] or unsaturated high‐fat diet [standard rat chow enriched with crushed roasted almonds (1:1)] during eight weeks. The body weight was evaluated twice a week during the whole feeding phase. At the end of this phase, all rats were anesthetized with a ketamine/xylazine mixture and implanted with an electrode for electrocardiogram (ECG) recording and a catheter into the femoral vein for drugs administration. Two days later, unanesthetized animals had the ECG recorded during 30 minutes at baseline, followed by atropine (1 mg/kg, i.v) and propranolol (2 mg/kg, i.v) administration, separated by a 15 minutes interval. On the next day, rats were subjected to the same protocol, but autonomic blockers were given in opposite order. Right after ECG data sampling ceased, animals were fully anesthetized and had the left lobe of the liver, epididymal and retroperitoneal adipose tissues (on both sides) collected and weighed. Despite the difference in diet composition, animals showed comparable weight gain in all groups over time. No difference was observed on the liver weight among groups. However, animals fed with unsaturated enriched diet showed a strong trend towards an increase in the weight of retroperitoneal adipose tissue (control diet: 6.7 ± 1 g; saturated diet: 7.7 ± 1 g; unsaturated diet: 12.9 ± 3 g). Also, both groups receiving high‐fat diets showed a trend towards augmented epididymal adipose tissue weight (saturated diet: 8.2 ± 1 g; unsaturated diet: 10.9 ± 3 g), as compared to control group (control diet: 5.8 ± 1 g). Concerning the autonomic modulation, baseline heart rate and the intrinsic heart rate were comparable among groups studied. Nevertheless, a trend towards reduced vagal tone was seen in unsaturated diet group (control diet: Δ114 ± 24 bpm; saturated diet: Δ121 ± 20 bpm; unsaturated diet: Δ86 ± 11 bpm). In conclusion, although the composition of the diet did not influence the weight gain of the rats over the eight weeks, the current data indicate that the body composition, especially adipose tissue weight, may differ depending on diet basis. In addition, the unsaturated diet seems to decrease vagal tone in rats.Support or Funding InformationBarao de Maua University Center: 347/19; FAPESP: 2017/05163‐6

Mustard oil consumption, cooking method, diet and gallbladder cancer risk in high- and low-risk regions of India.

The current study aimed to investigate the role of cooking with mustard oil and other dietary factors in relation to gallbladder cancer (GBC) in high- and low-incidence regions of India. A case-control study was conducted including 1,170 histologically confirmed cases and 2,525 group-matched visitor controls from the largest cancer hospital in India. Dietary data were collected through a food frequency questionnaire. For oil consumption, we enquired about monthly consumption of 11 different types of cooking oil per family and the number of individuals usually sharing the meal to estimate per-individual consumption of oil. Information about method of cooking was also requested. Odds ratios (ORs) and 95% confidence intervals (CIs) quantifying the association of GBC risk consumption of different types of oil, method of cooking, and dietary food items, were estimated using logistic regression models, after adjusting for potential confounders. High consumption of mustard oil was associated with GBC risk in both high- and low-risk regions (OR = 1.33, 95% CI = 0.99-1.78; OR = 3.01, 95% CI = 1.66-5.45), respectively. An increased risk of GBC was observed with deep frying of fresh fish in mustard oil (OR = 1.57, 95% CI = 0.99-2.47, p-value = 0.052). A protective association was observed with consumption of leafy vegetables, fruits, onion and garlic. No association was observed between consumption of meat, spicy food, turmeric, pulses or with any other oil as a cooking medium. The effect of high consumption of mustard oil on GBC risk, if confirmed, has implications for the primary prevention of GBC, via a reduced consumption.

The Modelled Population Obesity-Related Health Benefits of Reducing Consumption of Discretionary Foods in Australia.

Over one third of Australians’ daily energy intake is from discretionary foods and drinks. While many health promotion efforts seek to limit discretionary food intake, the population health impact of reductions in the consumption of different types of discretionary foods (e.g., sugar-sweetened beverages (SSBs), confectionery, sweet biscuits) has not been quantified. This study estimated the potential reductions in body weight, obesity-related disease incidence, and healthcare cost savings associated with consumption of one less serving per week of different discretionary foods. Reductions in the different types of discretionary food were modelled individually to estimate the impact on energy consumption and population body weight by 5-year age and sex groups. It was assumed that one serving of discretionary food each week was replaced with either a serving of fruit or popcorn, and a serving (375 mL) of SSBs was replaced with coffee, tea, or milk. Proportional multi-state multiple-cohort Markov modelling estimated likely resultant health adjusted life years (HALYs) gained and healthcare costs saved over the lifetime of the 2010 Australian population. A reduction of one serving of SSBs (375 mL) had the greatest potential impact in terms of weight reduction, particularly in ages 19–24 years (mean 0.31 kg, 95% UI: 0.23 kg to 0.37 kg) and overall healthcare cost savings of AUD 793.4 million (95% UI: 589.1 M to 976.1 M). A decrease of one serving of sweet biscuits had the second largest potential impact on weight change overall, with healthcare cost savings of $640.7 M (95% CI: $402.6 M to $885.8 M) and the largest potential weight reduction amongst those aged 75 years and over (mean 0.21 kg, 95% UI: 0.14 kg to 0.27 kg). The results demonstrate that small reductions in discretionary food consumption are likely to have substantial health benefits at the population level. Moreover, the study highlights that policy responses to improve population diets may need to be tailored to target different types of foods for different population groups.

The Causes of Guilt in Ready-meal Users: A Focus on Cooking Instructions and Consumers’ Health Locus of Control

Although ready meals have recently increased their market share in the Korean food industry, a literature review found that the use of ready meals triggers feelings of guilt in homemakers. Such guilt arises as a result of several factors apparently related to consumers’ health. Consequently, levels of guilt might be expected to vary depending on consumers’ perceived health locus. The present study aims to examine (a) how health locus affects guilty feelings about ready-meal consumption, (b) how the effect varies in relation to the consumption of different types of ready meal, and (c) the relationship between consumers’ guilty feelings and willingness to buy ready meals. Three dimensions of health locus of control (HLC) -internal HLC (IHLC), powerful-others HLC (PHLC), and chance HLC (CHLC)- were presumed to influence consumers’ feelings of guilt in association with ready meals. Data were collected via an online survey, and participants were randomly assigned to either of two groups: one group was instructed to heat meals in a microwave (ready-to-heat [RTH] group, n=104) and the other cooked using a pan with additional ingredients (ready-to-cook [RTC] group, n=101). The study found that guilty feelings about consuming RTH meals increased in line with increased external HLCs, namely, PHLC and CHLC. For the RTC group, guilt increased in line with increased PHLC. IHLC had no significant effect on guilty feelings in either group. Willingness to buy ready meals decreased for both groups as consumers’ feelings of guilt increased. Even RTC meals, which require more time and energy in food preparation, did not reduce guilty feelings among consumers with higher PHLC. RTC meals are preferable for consumers with higher CHLC, since their sense of greater involvement in the cooking process alleviates their feelings of guilt. Cooking with already prepared and uncooked ingredients brought fun and joy, both for the participants and their significant others. This interpretation may be developed into a strategic plan by ready-meal producers to strengthen their marketing strategy.

The Relationship between the Consumption of Different Types of Alcoholic Beverages and Household Income Inequality

The Relationship between the Consumption of Different Types of Alcoholic Beverages and Household Income Inequality

Financial Expectations and Household Consumption: Does Middle Inflation Matter?

Using British panel data, we explore the finding that households often expect their financial position to remain unchanged compared to other alternatives, using a gener- alised middle inflated ordered probit (GMIOP ) model. In doing so we account for the tendency of individuals to choose 'neutral' responses when faced with attitudinal and opinion-based questions, which are a common feature of survey data. Our empirical analysis strongly supports the use of a GMIOP model to account for this response pattern. Expectations indices based on competing discrete choice models are then ex- ploited to explore the role that financial expectations play in driving the consumption of different types of durable goods and the amount of expenditure undertaken. Whilst financial optimism is significantly associated with consumption, indices which fail to take into account middle-inflation are found to overestimate the impact of financial expectations.

Key factors affecting consumption of meat and meat products from perspective of Slovak consumers

Nowadays, meat and meat products are considered as a part of the daily diet of most people. Therefore, it is necessary to deal with meat and meat products and their consumption according to individual types of meat. Based on the above, the paper is focused on the issue of consumption of individual types of meat in the Slovak Republic and the identification of key factors affecting the consumption of meat and meat products from Slovak consumers' point of view. Secondary and primary data is used to fulfil the aim of the paper. Secondary data is obtained from the Statistical Office of the Slovak Republic, on the basis of which the development of consumption of individual types of meat is predicted by 2020. It can be stated that poultry and pork meat and meat products consumption is constantly increasing and there is a slight change in beef and fish meat and meat products consumption, which is currently at a very low level. In the context of the above, a questionnaire survey is realised and based on its results it could be concluded that the price is a main reason for the inadequate consumption of different types of meat. However, consumers consume meat and meat products mainly because of taste, which can be considered as an aspect of irrationality in the diet of Slovak consumers. Furthermore, a number of factors affecting the purchase and consumption of meat and meat products have been identified. The results show rational and irrational aspects in the decision making of Slovak consumers. The most important factor is the quality of meat and meat products, which consumers perceive differently, mainly on the basis of their own personality and other aspects of meat quality (price, origin, freshness, and sensory characteristics of meat). Other important factors are the perception of composition, freshness, price and country of origin.

Удосконалений підхід до оцінки ефективності енергозберігаючих заходів та технологій на теплоелектроцентралях

The current state of combined heat and power generation systems in Ukraine by means of cogeneration district heating (CHP) is considered and analyzed. The structure of consumption of different types of fuel by public and industrial thermal power plants is given. The existing methodical approaches to determining the energy-intensity of energy carriers and their types (at the final stage of production and through ver the technological chain) are analyzed. We improved the methodical approach to determination of the through technological energy-intensity of energy carriers, produced in the process of their co-production at thermal power plant with the separcation of energy costs for certain technologies: unloading and preparation of fuel, its submission to burners, burning in a boiler plant, and implementation of nature-conservative measures for environmental protection. We developed and tested a model of the calculation of end-to-end technological energy intensity of energy production at TPPs, which burns coal by two variants of technologies (widespread and newest energy-efficient ones) and for TPPs on natural gas, which use secondary energy resources of excess pressure formed at the reduction of natural gas pressure at a gas-distributing point for the power plant network with the representation of calculated data for each technological process and equipment and summarized final results for each departament and plant in general. In all variants, the electric power of turbine is taken to be identical. This detailing of energy consumption makes it possible to visually represent, analyze and compare variants for upgrading power equipment over all departaments of thermal power plant.

Meat intake and risk of gastric cancer in the Stomach cancer Pooling (StoP) project.

The consumption of processed meat has been associated with noncardia gastric cancer, but evidence regarding a possible role of red meat is more limited. Our study aims to quantify the association between meat consumption, namely white, red and processed meat, and the risk of gastric cancer, through individual participant data meta-analysis of studies participating in the "Stomach cancer Pooling (StoP) Project". Data from 22 studies, including 11,443 cases and 28,029 controls, were used. Study-specific odds ratios (ORs) were pooled through a two-stage approach based on random-effects models. An exposure-response relationship was modeled, using one and two-order fractional polynomials, to evaluate the possible nonlinear association between meat intake and gastric cancer. An increased risk of gastric cancer was observed for the consumption of all types of meat (highest vs. lowest tertile), which was statistically significant for red (OR: 1.24; 95% CI: 1.00-1.53), processed (OR: 1.23; 95% CI: 1.06-1.43) and total meat (OR: 1.30; 95% CI: 1.09-1.55). Exposure-response analyses showed an increasing risk of gastric cancer with increasing consumption of both processed and red meat, with the highest OR being observed for an intake of 150 g/day of red meat (OR: 1.85; 95% CI: 1.56-2.20). This work provides robust evidence on the relation between the consumption of different types of meat and gastric cancer. Adherence to dietary recommendations to reduce meat consumption may contribute to a reduction in the burden of gastric cancer.

The association between types of seafood intake and the risk of type 2 diabetes: a systematic review and meta-analysis of prospective cohort studies.

Background: Seafood is the main source of long-chain n-3 polyunsaturated fatty acids (n-3PUFAs) with beneficial health effects; however, findings on the association between the consumption of different types of seafood and type 2 diabetes mellitus (T2DM) are conflicting. Our objective was to perform a systematic review and meta-analysis examining the relationship between different types of fish/seafood and the risk of T2DM in adult populations. Methods: A systematic search of PubMed/Medline, Scopus, and Web of Science (ISI) databases was performed for cohort studies, published in English, before 1 September 2017. Multivariate adjusted relative risk (RR) estimates with 95% confidence intervals (CIs) for each category of seafood were pooled to examine the association. Results: Comparing the highest vs. lowest fatty fish intake categories indicated that there was a significant inverse association between the consumption of fatty fish and onset of T2DM (RR:0.89; 95 % CI: 0.82, 0.98; I2: 0%, P=0.54). However, after performing sensitivity analysis, we found that eliminating one study resulted in a non-significant association (RR: 0.93; 95 % CI:0.80, 1.09). There were no significant associations between lean fish (RR: 1.03; 95% CI: 0.87,1.22, I2: 51.0%, P=0.08), seafood other than fish (RR: 0.95; 95% CI: 0.83, 1.10, I2: 71.2%,P=0.002), fish products (RR: 0.96; 95% CI: 0.82, 1.13, I2:0%, P=0.62), and fried fish (RR: 1.02;95% CI: 0.83, 1.26, I2:71.2%, P=0.06) and T2DM risk. Conclusion: The risk of T2DM was not associated with the intake of lean fish, seafood other than fish, and fish products. However, due to the low robustness of findings regarding protective roles of oily fish, more longitudinal studies are needed to clarify this association.

Association between meat consumption and risk of breast cancer: Findings from the Sister Study.

Meat consumption has been postulated to increase the risk of breast cancer, but this association has not been consistently seen. We examined the association between consumption of different types of meat, meat mutagens and incident invasive breast cancer. Information on consumption of different meat categories and meat cooking practice behaviors was obtained from 42,012 Sister Study participants who completed a Block 1998 Food Frequency Questionnaire at enrollment (2003-2009) and satisfied eligibility criteria. Exposure to meat type and meat mutagens was calculated, and associations with invasive breast cancer risk were estimated using multivariable Cox proportional hazards regression. During follow-up (mean, 7.6 years), 1,536 invasive breast cancers were diagnosed at least 1 year after enrollment. Increasing consumption of red meat was associated with increased risk of invasive breast cancer (HRhighest vs. lowest quartile :1.23, 95% CI: 1.02-1.48, ptrend = 0.01). Conversely, increasing consumption of poultry was associated with decreased invasive breast cancer risk (HR highest vs. lowest quartile : 0.85; 95% CI: 0.72-1.00; ptrend = 0.03). In a substitution model with combined red meat and poultry consumption held constant, substituting poultry for red meat was associated with decreased invasive breast cancer risk (HR highest vs. lowest quartile of poultry consumption: 0.72, 95% CI: 0.58-0.89). No associations were observed for cooking practices, estimated heterocyclic amines or heme iron from red meat consumption with breast cancer risk. Red meat consumption may increase the risk of invasive breast cancer, whereas poultry consumption may be associated with reduced risk. Substituting poultry for red meat could reduce breast cancer risk.

Metabolomics reveals plausible interactive effects between dairy product consumption and metabolic syndrome in humans

Metabolic syndrome (MetS) induces major disturbances in plasma metabolome, reflecting abnormalities of several metabolic pathways. Recent evidences have demonstrated that the consumption of dairy products may protect from MetS, but the mechanisms remains unknown. The present study aimed at identify how the consumption of different types of dairy products could modify the changes in plasma metabolome during MetS. In this observational study, we analyzed how the consumption of dairy products could modify the perturbations in the plasma metabolome induced by MetS in a sample of 298 participants (61 with MetS) from the French MONA LISA survey. Metabolomic profiling was analyzed with UPLC-MS/MS. Subjects with MetS exhibited major changes in plasma metabolome. Significant differences in plasma levels of branched chain amino acids, gamma-glutamyl amino acids, and metabolites from arginine and proline metabolism were observed between healthy control and Mets subjects. Plasma levels of many lipid species were increased with MetS (mono- and diacylglycerols, eicosanoids, lysophospholipids and lysoplasmalogens), with corresponding decreases in short chain fatty acids and plasmalogens. The consumption of dairy products, notably with a low fat content (milk and fresh dairy products), altered metabolite profiles in plasma from MetS subjects. Specifically, increasing consumption of dairy products promoted accumulation of plasma C15:0 fatty acid and was inversely associated to some circulating lysophospholipids, sphingolipids, gamma-glutamyl amino acids, leukotriene B4 and lysoplasmalogens. the consumption of low fat dairy products could mitigate some of the variations induced by MetS.

Trends in Processed Meat, Unprocessed Red Meat, Poultry, and Fish Consumption in the United States, 1999-2016

BackgroundAccumulating evidence links excessive consumption of processed meat with an increased risk of obesity, diabetes, cardiovascular diseases, and some cancers. Yet, trends in consumption of different types of processed meat in the United States have not been quantified. ObjectiveThe aim of the study was to characterize trends in consumption of different types of processed meat among US adults in relation to the consumption of unprocessed red meat, poultry, and fish/shellfish in the past 18 years, and their purchase locations. DesignDietary data collected from US adults aged 20 years and older completing at least one valid 24-hour diet recall from nine cycles of the National Health and Nutrition Examination Survey (NHANES 1999-2016) were used to evaluate the trends in mean consumption of processed meat, unprocessed red meat, poultry, and fish/shellfish. Participants/settingThis was a nationally representative sample of 43,995 US adults aged 20 years and older. Main outcome measuresWe measured survey-weighted, energy-adjusted mean consumption of processed meat, unprocessed red meat, poultry, and fish/shellfish. Statistical analysisTrends in mean intake were assessed by treating the 2-year survey cycle as a continuous variable in survey-weighted linear regression models. Changes in mean intake were computed as the difference in mean intake between the earliest (1999-2000) and latest (2015-2016) cycles. ResultsThe mean consumption of processed meat among US adults remained unchanged in the past 18 years (mean change=4.22 g/wk; P trend=0.95). The top five processed meats consumed by US adults in 2015-2016 were luncheon meat (mean intake=73.3 g/wk), sausage (45.5 g/wk), hot dog (17.5 g/wk), ham (17.5 g/wk), and bacon (8.6 g/wk), accounting for 39.3%, 24.4%, 9.4%, 9.4%, and 4.6%, respectively, of the total processed meat consumption in the United States. During the same period, the mean consumption declined for unprocessed red meat (mean change= –56.7 g/wk; P trend<0.001) and increased for poultry (mean change=47.0 g/wk; P trend<0.001). The mean consumption of fish/shellfish did not change (mean change=1.55 g/wk; P trend=0.14). Stores and fast-food restaurants are primary purchase locations for processed meat. ConclusionsDespite growing public health concerns about processed meat consumption, there have been no changes in the amount of processed meat consumed by US adults over the last 18 years. Findings of this study can inform public health policy priorities for improving diet and reducing chronic disease burden in United States.

Прогнозування попиту на паливно-енергетичні ресурси для енергоємних видів продукції з урахуванням потенціалу енергозбереження до 2040 р.

This paper uses the direct account method to predict energy consumption at two hierarchical levels: the upper level corresponds to the country, and the lower to industrial production, social sphere, and population. When forecasting at the upper level, we applied the parameters of GDP energy intensity and the GDP forecast with estimation of the energy-saving potential from structural and technological changes. At the lower level, the parameters of energy efficiency were applied according to each group: industrial production – specific consumptions of energy resources and production forecast, social sector – specific consumptions of fuel and energy resources for municipal and other economic services, and forecast of the volume of services provided, population – demographic forecast and predicted volume of heated housing. For the prediction of energy consumption in industrial production, from 51 types of industrial products, 26 most energy-intensive ones were selected, which, in total, consume at least 70% of energy resources and have high specific consumptions of energy resources for at least one type of them. For each of 26 types of products, we chose measures of energy savings and estimated the potential for energy savings up to 2040. We calculated the forecasts for fuel, heat, and electricity consumption by 26 types of products, the forecasts of consumption of total fuel and energy resources up to 2040 for energy-intensive products, population, and social sphere. A comparison of the correspondence between obtained forecasts at the upper and lower levels for certain types of energy resources is made. We conclude that it is necessary to combine several methods in forecasting energy consumption for different types of energy resources, for example, normative and direct account.

A Cross-National Analysis of Alcohol Consumption and Suicide Rates: Variations by Population-Level Drinking Patterns

This study assesses the association between the population-level consumption of different types of alcohol and cross-national suicide rates and examines whether this association is moderated by country-specific drinking patterns. We apply negative binomial regression to test whether the consumption of beer, wine, or spirits is predictive of suicide rates. Next, we use interaction terms to examine whether the effect of beverage-specific consumption on suicide rates is moderated by total alcohol consumption, prevalence of consumption, or the riskiness of drinking patterns. We find that only spirit consumption has a positive and statistically significant association with suicide rates. The effect of spirit consumption on suicide is higher among countries where the total alcohol consumption and the prevalence of alcohol consumption are lower, and patterns of drinking are riskier. Future research should continue to investigate this relationship to develop interventions that reduce suicide mortality related to alcohol use.