Consumption Of Chips Research Articles

Baseline Survey on Existing Status of Fried Potato Chips From Processing to Marketing in Selected Locations of Bangladesh

The baseline survey was conducted with a view to generate information on existing status of fried potato chips from processing to marketing in selected locations of Bangladesh. The baseline information was collected from seven selected districts namely Dhaka, Gazipur, Tangail, Mymensingh, Bogura, Munshigonj and Jashore. Fifteen hawkers and five producers were randomly selected to collect the information by the pre-tested questionnaire from each location both from producer to consumer. Most of the hawkers of Bogura was above 40 years old (80%) followed by Dhaka who were 25-39 years old (60%). In Bangladesh, eighty percent people were above 40 years old engaged in processing fried potato chips. All aged people in Bogura preferred fried potato chips (100%) whereas maximum child in Jashore (80%) liked fried potato chips. Bogura and Munshigonj people were unknown about healthiness knowledge of fried chips consumption. Bogura, Jashore and Munshigonj processors/producers were hawkers and they prepared the product and distributed the products to the market or direct involved in sale. Fried chips processing people in the survey area used deep frying technique (100%). Soya bean oil used for deep oil frying of potato chips by 80% small processors. Most of the respondents changed their frying oil during frying when frying oil turned into cloudy.
 Bangladesh J. Agril. Res. 45(2): 137-144, June 2020

The effect of dietary behaviors on the nutritional status and associated factors of Yemeni students in Saudi Arabia.

The Kingdom of Saudi Arabia has undergone a significant transformation in eating habits and the native diets have been replaced with Western diets. The present study investigated the effect of dietary behavior on nutritional status and associated factors of Yemeni students studying in Saudi Arabia. The socioeconomic characteristics, food habits, daily food intake, and anthropometric measurement (BMI) were used to assess the nutrition status of 240 adults (120 males and 120 females) Yemni students with the ages ranging from 18 to 35 years studying at King Saud University, Saudi Arabia. The majority of students were married, had higher education level and reasonable income and eat three meals a day. Higher number of female studnets skipped breakfast compared to male students. Energy intake, i.e., vitamins and minerals was lower than the dietary recommended intake (DRI) for both male and female students. The majority of males were overweight compared to females. Most of the socioeconomic characteristics and food habits had positive or negative correlation with body mass index (BMI). Overall, the results revealed that the majority of Yemeni male students had poor eating habits compared to females, resulting in obesity. High income, number of meals per day, breakfast consumption, restaurant meals, consumption of soft drinks, sweets, and potato chips were identified as factors associated with the nutritional status of male and female students included in the study.

Consumers' acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption.

Climate and environmental‐related challenges are high on the agenda of the European Union (EU). One priority is to redesign the existing food system into a more sustainable one, where the link between healthy people and a balanced environment is considered. The EU bets on the role of insect farming in supporting the transition toward healthier and future‐proof diets. Following this orientation, we investigated consumers' attitude toward yellow mealworm chips (YMC) and identified the predictors of YMC consumption. The causal relationships between constructs were explored using the structural equation modeling (SEM) based on partial least squares (PLS) using SmartPLS software. The perceived lower environmental impact of YMC compared to meat was the most appreciated characteristic of YMC. The study identified five predictors of YMC consumption, among which the perceived characteristics of YMC have the strongest influence on the consumption probability. Against the expectations of the authors, disgust with the accidental encounter of insects in foods did not influence the probability of eating YMC. Age was another predictor of YMC consumption. It is known that food preferences and eating behaviors are mainly developed during childhood and tend to manifest in adult life. Consequently, it can be inferred that acceptance and preference for insect‐based foods (IBF) should be stimulated from early childhood. Finally, practical implications are advanced as possible solutions to overcome the obstacles toward YMC consumption.

Corn grains drying using direct-fired furnace with wood chips: Performance, quality and polycyclic aromatic hydrocarbons

The objective of this work was to evaluate the drying performance, the quality of the corn grain and the contamination by polycyclic aromatic hydrocarbons (PAHs) using a direct-fired furnace fed automatically by wood chips. Samples were collected at five-minute intervals, 12 samples before drying and 12 samples after drying. The following experimental evaluations were carried out: dryer – performance and fuel consumption; grains – moisture content, germination, electrical conductivity, apparent specific mass, mass of a thousand grains, color and PAHs. The dryer showed an average efficiency of 83.61%. The average consumption of wood chips was 0.3932 kg of chips per kilogram of evaporated water. Differences were observed in the grains after drying for the characteristics of mass of a thousand grains, apparent specific mass, germination and electrical conductivity. The average concentrations of PAHs in corn grains were higher than the maximum values ​​allowed by the European Union legislation.

The Relationship Between Intuitive Eating and Diet Quality in a College Population

Many college students have nutrient poor and energy dense diets and are also more likely to experience poor body image, which can result in unsafe dieting behaviors for the purpose of managing weight. Intuitive eating is an alternative approach to dieting that focuses on physiological hunger and fullness cues, while eating for both satisfaction and health without restriction of any foods. This study examined the association between intuitive eating and diet quality in a college population. College students, aged 18-56 years, completed an online survey which assessed intuitive eating using the Intuitive Eating Scale-2 (IES-2) and diet quality using the Starting The Conversation (STC) simplified food frequency instrument. IES-2 total score was positively correlated with higher overall diet quality and was negatively correlated with fast food and chip consumption. Eating for physical rather than emotional reasons and body-food choice congruence IES-2 subscales were positively correlated with diet quality while the unconditional permission to eat subscale was negatively correlated with diet quality. Strategies that focus on eating for health and well-being and minimize emotional eating are associated with higher overall diet quality and may be incorporated in dietary interventions among college students aimed at promoting healthy behaviors.

Daily experiences of hangover severity and food consumption in young adults.

Our aim was to determine whether alcohol hangover is associated with eating unhealthy foods (hot chips, soft drink) or healthy foods (fruit, vegetables). Daily diary study across 13 days (micro-longitudinal design). We examined a sample of 605 young adults (71% women; ages 17-25; mean age 19.91 [SD 1.86] years) who completed daily diaries in the university community and reported drinking alcohol at least twice during the 13-day study period. Each day, participants reported on their hangover severity, their consumption of fruit, vegetables, hot chips (French fries), and soft drink, and their alcohol consumption from the previous day. Linear mixed models were used to examine within-person associations between hangover severity and food consumption, by gender. Exploratory models also controlled for previous day alcohol consumption to acknowledge potential variability in hangover susceptibility. On days when participants reported higher severity of hangovers, they reported consuming more hot chips (β = .09, p = .001), more soft drink (β = .08, p = .001) and less fruit (β = -.06, p = .05). In our exploratory model controlling for previous day alcohol consumption, the predictive effect of hangover severity on hot chips remained (β = .08, p = .009) and significant interaction effects were observed between gender and previous day alcohol consumption on fruit (β = -.03, p = .003) and vegetable (β = -.03, p = .03) servings. Higher hangover severity may lead to greater intake of some unhealthy foods such as hot chips, an effect that may not be reduceable to those associated with alcohol consumption per se. Interventions that target excessive drinking primarily, but also emphasize the importance of a healthy diet, should be considered for this population.

Geographic and dietary differences of urinary uranium levels in the Strong Heart Family Study

BACKGROUND AND AIM: Chronic low-dose exposure to uranium (U) through diet is not well characterized in the US. American Indian (AI) participants in the Strong Heart Family Study (SHFS) have higher urinary uranium concentrations compared to the general US population. This disproportionate exposure might be explained by groundwater contamination in rural and sub-urban regions, or through dietary exposures. The objective of this study was to evaluate differences in urinary uranium concentrations by diet and geography among American Indians from the Northern Plains, the Southern Plains, and the Southwest. METHODS: We evaluated food frequency questionnaires to determine the major dietary sources of urinary uranium concentrations for 2,170 AI participants in the SHFS, collected during phase IV (2001-2003). We assessed adjusted geometric mean ratios (GMRs) of urinary uranium for an interquartile (IQR) increase in self-reported food group consumption using generalized estimating equations. Exploratory analyses were stratified by gender and study center. RESULTS:In fully adjusted models, the percent increase (95% confidence interval) of urinary uranium per increase in reported food consumption corresponding to the IQR was 29% (14%, 47%) for organ meat, 9% (1%, 19%) for legumes, and 17% (5%, 32%) for alcohol. In analyses stratified by study center, the associations with organ meat and legumes were only observed for North/South Dakota participants. Consumption of fries and chips [percent increase -16% (-23%, -9%)] and any shellfish [-21% (-0.35%, -4%)] were inversely associated with urinary uranium. Overall, we estimated that self-reported dietary exposures explain 16.8% of variability in urine uranium concentrations. CONCLUSIONS:Organ meat, legumes, and alcohol contribute to higher uranium exposure in the SHFS population. After stratification, organ meat remained significantly associated with uranium for North and South Dakota participants. These findings warrant further investigation into the relative contribution of diet and drinking water to total uranium exposure in American Indian communities. KEYWORDS: Heavy metals, food/nutrition, environmental epidemiology, environmental disparities

Impact of School Closures, Precipitated by COVID-19, on Weight and Weight-Related Risk Factors among Schoolteachers: A Cross-Sectional Study.

The school closures, precipitated by the COVID-19 pandemic, required teachers to convert their entire classroom curricula to online formats, taught from home. This shift to a more sedentary teaching environment, coupled with the stresses related to the pandemic, may correlate with weight gain. In total, 52% of study participants reported weight gain, with a higher prevalence observed among kindergarten and elementary school teachers when compared to high school teachers (p < 0.05). Deviations in physical activity, emotional eating, and dietary patterns were assessed among 129 teachers (using the Leisure Time Exercise Questionnaire, the Dutch Eating Behavioral Questionnaire, and a short-form Food Frequency Questionnaire, respectively) to uncover possible associations with the observed weight gain. Increases in sedentariness (p < 0.005), emotional eating (p < 0.001), the consumption of potatoes, fries, breads, cheese, cake (p < 0.05), chips, candy, ice-cream, and soft drinks (p < 0.005) were all positively correlated with weight gain. Decreases in exercise frequency (p < 0.001), and the consumption of fruits (p < 0.05) and beans (p < 0.005), were also positively correlated with weight gain. Weight gain, observed among teachers during school closures, was associated with changes in diet, emotional eating and physical activity.

Nutritional Composition of Soft Drinks and Chips Consumed by School-aged Children in Dakar (Senegal)

In Senegal, social-economic changes have likely affected dietary habits. As in many parts of the world, Senegalese children consume significant amounts of food between main meals (snacking) with a wide consumption of soft drinks and chips products which can have negative effects on children sanitary health. This study aims at investigating some dietary habits of Senegalese school-age children and the nutritional composition of some snacking products to alleviate nutrition and health issues caused by food quality. A survey was carried out in schools in some districts of Dakar and allowed to identify the most consumed soft drinks and chips from which samples were taken and subjected to physicochemical analysis. Snacking was a common habit in Senegalese school-age children with 68% declaring regular consumption of chips and 88% that of sweetened drinks. The main component in soft drinks after water was carbohydrates with contents ranging between 6.50 ± 0.27 and 13.75 ± 0.01% and energy values varying between 26.00 ± 1.09 and 54.99 ± 0.04 kcal/100g. Some minerals such as magnesium, sodium, potassium and calcium were also present with levels comprised between 4.35 ± 0.15 mg/100g to 167.41 ± 9.50 mg/100g. The ranges were: Mg (8.26 ± 0.23-12.11 ± 0.84), Na (4.35 ± 0.15-8.18 ± 0.10), K (4.50 ± 0.35-8.18 ± 0.52) and Ca (120.51 ± 10.90-167.41 ± 9.50). The macronutrients in chips were proteins (5.95 ± 0.10 - 10.70 ± 0.05%), fat (19.86 ± 0.65 - 35.94 ± 0.01%), carbohydrates (47.43 ± 0.44 - 64.65 ± 0.78%) and dietary fiber (1.55 ± 0.10 - 2.13 ± 0.23%). Sodium and potassium were also present with levels of 580.04 ± 23.98 to 692.97 ± 40.78 mg/100g for sodium and 159.84 ± 6.86 to 318.57 ± 1.09 mg/100g for potassium. The results of this study can help orient the strategies to put into effect in order to inform children and their parents on the best diets to adopt for a healthy and quality life.

Influence of potato Variety on Phenolic Content, &amp;lt;i&amp;gt;In-vitro&amp;lt;/i&amp;gt; Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya

With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (p<0.05). Higher levels of TPC and lower scores of GI were found in chips and crisps prepared from Dera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p < 0.05), and RDS and SDS (p<0.05). This study recommends reduced consumption of chips prepared from Shangi in favour of Dera mwana variety which has better potential for glycemic control.

Coupling management optimization of temperature and thermal stress inside 3D-IC with multi-cores and various power density

A three-dimensional integrated circuit (3D-IC) is representative of technologies that have achieved the “beyond Moore's Law” concept. However, a 3D-IC suffers from the thornier problems of local overheating and thermal stress concentration as a result of its higher integration. Herein, a 3D-IC model with a real microprocessor structure to explore the temperature and thermal stress distributions under a closed microchannel liquid cooling condition. Finally, the effects of the structural parameters, flow direction of the cooling water, and core area overclocking on the maximum temperature, thermal stress distribution, and total pressure drop inside the 3D-IC model were investigated. The numerical results indicated that a mixed arrangement of micro-pin fins in the bottom microchannel and in-line arrangement in the upper microchannel was beneficial for balancing the maximum temperature and pressure drop. Moreover, the maximum thermal stress decreased by 34% after parallel flow and an optimized upper microchannel structure were adopted in the 3D-IC. Furthermore, the reliability of the chip with the optimized structure was governed by the thermal failure risk instead of thermal stress. Therefore, to balance the reliability and pumping power consumption of chips, maintaining the maximum temperature at 333 K could be a reference for 3D-IC coupling management.

Excessive gaming behaviour in primary school children in Belgium

Abstract Background The use of electronic devices (smartphones, laptops,...) has gradually become a common activity among primary school children. Especially children's excessive use of elec-tronic games has been increasingly considered an important Public Health issue. This study explored the effects of personal and social factors on gaming behaviour in primary school children. Methods A survey was conducted in primary school children in Flanders (Belgium), 2016. Overall 8,444 children, mainly 9 to 11 years old, were included. First, descriptive and bivariate analyses were conducted. Subsequently, a multinominal logistic regression was performed to analyse gaming behaviour. Results Overall, 27% (n = 2,277), 25% (n = 2,108), 29% (n = 2,453) and 19% (n = 1,606) of the participating children showed a low, moderate, frequent and very frequent level of gaming behaviour, respectively. Gender differences were statistically significant, with boys showing more moderate, frequent and very frequent gaming behaviour. Further, chances for gaming were higher among children with a more frequent consumption of high sugar content soda, chips and candies. Conclusions More frequent gaming in boys can already be observed in primary school. How-ever, further research is needed to explore the development of this behaviour over longer time periods. Further results might provide useful information for developing effective prevention strategies concerning excessive gaming behaviour among primary school children. Key messages Excessive gaming behaviour is already present in 9 to 11 years old children. It might be useful to develop effective prevention strategies regarding excessive gaming in primary school children.

The Effects of Mixed Nut Consumption on the Microbiome in Healthy Adults

Abstract Objectives Nut consumption has been shown to have a wide range of health benefits from lowering cholesterol to extending longevity. Due to their prebiotic content, one potential mechanism is that nuts favorably impact the symbiotic relationship of the gut microbiome. So far studies have investigated the role of individual types of nuts, but more research is needed to determine if favorable microbiota changes extend to a nut mixture, which is often how people consume nuts. The purpose of this study was to examine the effects of daily mixed nut consumption on microbiome diversity as it relates to human health. Methods Subjects (N = 20) were randomized into two groups either consuming 42g (250 Kcal) of mixed nuts (n = 10, 9 females, 1 male, age 24.5 ± 1.2 y, BMI 24.8 ± 1.5 kg/m2) containing cashews, almonds, pecans, peanuts, walnuts, pistachios, Brazil and macadamia nuts or 46g of iso-caloric lightly salted potato chips (n = 10, 8 females, 2 males, age 24.2 ± 1.0 y, BMI 23.3 ± 1.0 kg/m2) every day for three weeks. Stool samples were collected at baseline and week three in DNA/RNA shield solution and isolated DNA was sequenced using 16S rRNA gene sequencing. Microbiome data were analyzed for alpha and beta diversity and taxa abundance using R. Results The intervention did not lead to significant changes in microbiota composition at the phyla or genera level; however, a trend towards a decreased Bacteroidetes to Firmicutes ratio was observed after consumption of potato chips for three weeks while an opposite trend was observed following mixed nut consumption. For within-subject (alpha) and between-subject (beta) diversity there were no significant changes at the species level. A significant (P = 0.018) 11.9 log fold increase in Dialister invisus was observed in the potato chips group. Although not statistically significant, the mixed nuts group had a 7.1 log fold decrease in Prevotella bivia (P = 0.058), a 4.5 log fold decrease in Eubacterium dolichum and a 3.6 log fold increase in Bifidobacterium longum. Conclusions Results indicate that the consumption of mixed nuts did not lead to a significant shift in microbiota composition; however, trends at the phyla and species levels suggest a longer intervention may be needed to observe microbiota changes that may contribute to human health. Funding Sources American Heart Association (16GRNT31360007).

THE IMPACT OF AN EDUCATIONAL INSTITUTION ON DEVELOPMENT OF HEALTHY LIFESTYLE SKILLS FOR PREVENTION OF OBESITY IN ADOLESCENTS

The aim: To determine that nature of perception of an educational institution has on degree of risk as to development of bad habits in eating and daily routine. Materials and methods: We have conducted surveys among 1015 students of educational institutions, residing in a large industrial center through special questionnaire was developed by SI «ICAHC NAMS». According to answer to the question about their attitude towards school, schoolchildren have been divided into 6 groups. Results: Studying the health-shaping behavior of children has shown the greatest regularity of engagement in sports activities among students of the 1st group. Schoolchildren of the 4th group were characterized by the risk of development of obesity, due to the highest (among the other groups) level of consumption of chips, crackers, street food, sparkling water, against insufficient acquirement of key sources of protein and vitamins. The same groups also differed in self-esteem of their own health and perception of school environment. Conclusions: The most safe group as to development of obesity and other diseases has been the 1st group, students of which attended an educational institution with pleasure and had a high level of physical activity and had certain eating habits. Children of the 4th group with indifferent attitude towards any occupation should be included into the risk group. Outstanding remains the issue in-depth study of prevalence of healthy lifestyle skills and bad habits among various gender groups of adolescents.

Quality attributes for processing potato clones of purple-fleshed in Peru

There is an increase in the demand and consumption of potato crisps and french chips in Peru. Therefore, the objective of the present work was to evaluate the industrial quality parameters of the physical and chemical characteristics of 17 advanced potato clones with purple pulp and select the clones with the best responses to the attributes of quality for industrial processing in Cajamarca, Peru. The results showed that the clones exhibited acceptable physical characteristics (tuber shape, depth of the eye, skin color, and color of the pulp) for processing, including the Amarilis variety. In addition, the clones reported tuber sizes within the recommended range for chips (40-60 mm) and french fries (≤ 45 mm). Clone CIP302306.19 produced the highest content of dry matter of the tuber (28.60%) and specific gravity (1,106 g cm-3), with low levels of reducing sugars (0.062%) and an acceptable range for the processing of the chips, while the lowest dry matter content (19.39%) and specific gravity (1.072 g cm-3), were reported by clone CIP302290.11. Most of the clones produced tubers with a dry matter content greater than 20% and a specific gravity greater than 0.080 g cm-3, in addition to low levels of reducing sugars, and they are within the acceptable range for chip processing. The study indicated that the tested clones could potentially be used for chip production because of their significant effects on processing parameters.

High on/off ratio black phosphorus based memristor with ultra-thin phosphorus oxide layer

The scaling down of switching media encounters high leakage current in the traditional oxide material based memristors, resulting in high power consumption of chips. Two-dimensional (2D) materials promise an ultimate device scaling down to atomic layer thickness. Herein, black phosphorus (BP) and its self-assembly phosphorous oxide (BP) memristors are constructed, which leverages the high on/off ratio operation of oxides and low leakage current of 2D materials with high performance. The memristors exhibit reproducible and reliable switching characteristics with the on/off ratio &amp;gt;107 and data retention &amp;gt;104 s. Depending on the high reproducibility, basic “AND” and “OR” gates have been constructed on flexible substrates. Moreover, on the basis of the symmetry and linearity of conductance in the devices, the neural network simulation for supervised learning presents an online learning accuracy of 91.4%. This work opens an avenue for future flexible electronics.

Dairy consumption and acne: a case control study in Kabul, Afghanistan.

BackgroundPrevious observational studies suggest that the development of acne may be triggered by dairy intake.ObjectiveThis study aimed to investigate the association of dairy intake and acne in Kabul citizens.MethodsFrom February to September 2018, 279 acne patients and 279 controls aged 10–24 years were enrolled in a case control study at the dermatologic outpatient department of Maiwand Teaching Hospital in Kabul City, Afghanistan. The acne severity was determined by a dermatologist using the Global Acne Severity Scale.ResultsThe consumption of whole milk 3 days or more per week was associated with moderate to severe acne (OR =2.36, 95% CI, 1.39–4.01). The association for low fat milk was less marked than for whole milk (OR 1.95 CI, 1.10–3.45). The risk was increased in those with a family history of acne in siblings (OR =4.13, 95% CI, 2.55–6.69). The risk was reduced in subjects doing physical exercise. No association with smoking emerged. A protective effect was associated with chicken consumption (OR =0.27, 95% CI, 0.15–0.49). Consumption of chocolate and chips was positively associated with acne.ConclusionThis study showed an association between high intakes of dairy products and acne in adolescence suggesting that dairy intake may be a factor contributing to acne.

Baked corn (Zea mays L.) and cooked common bean (Phaseolus vulgaris L.) chips improved enzymatic biomarkers and alleviated inflammation during chronic colitis in vivo (P06-063-19)

ObjectivesThe aim of this research was to evaluate the anti-inflammatory properties of an oven-baked nixtamalized corn (Zea mays L.)/cooked common bean (Phaseolus vulgaris L.) chip in a model of chronic colitis in vivo. The hypothesis was that the chip consumption would prevent colon barrier disruption and improve enzymatic biomarkers by the modulation of infiltration and adhesion of inflammatory cells. MethodsA 70% corn and 30% bean chip (7030C) was evaluated, using dextran sodium sulfate (DSS, 2% v/v) as chemical inductor of colitis. After 1-week of acclimatization, 36 CD-1 male mice (6–8 weeks age) were randomly divided into 5 groups: G1 (negative control, fed with basal diet, BD, and water); G2 (positive control, BD + DSS), G3 (100 g 7030C/kg body weight, BW/day + BD), G4 (200 g 7030C/kg BW + BD) and G5 (300 g 7030C/kg BW + BS). The G2-G5 groups were administered DSS every other week, during 5-weeks.After the mice were euthanized, BW and disease activity index (DAI) were recorded. Liver, colon, and spleen were collected, weighed and analyzed for histology. Colonic myeloperoxidase (MPO)/fecal b-glucuronidase (GLUC) activities were also quantified, as well as fecal/cecal metabolites. The colonic mRNA expression of inflammation-associated genes was conducted using a gene inflammation profiler array. ResultsDSS increased DAI up to 2 units, BW loss was 10–17%, and induced colon shortening 10–15%. Compared to G2, G4 exhibited significantly (p < 0.05) lower DAI (0.75 ± 0.01), spleen relative weight (0.003 ± 0.0001) and colon weight/length ratio (0.045 ± 0.008). The histological analysis showed that the chip consumption prevented colonic barrier damage. G4 displayed the lowest MPO and GLUC among all DSS-induced groups (0.004 ± 0.0004 mU/mg colon; 0.44 ± 0.01 mmol/min/g feces, respectively), and the lowest seric content of MCP-1 protein. Amid all the quantified metabolites, the chip consumption significantly reduced the fecal/cecal content of acetic acid, while butyric and propionic increased at the end of the study. Inflammation gene expression was modulated by the chip consumption. ConclusionsOur results suggest that the consumption of this chip might alleviate chronic colitis symptoms because of a protective effect in the gut barrier function and the modulation of infiltration of inflammatory cells. Funding SourcesThe funding received by CONACyT, CONCyTEQ-Mexico and NIFA-USDA-HATCH are appreciated.

Self-reported Hormonal Changes-associated with Fried Potato Chip Consumption among Female University Students in Saudi Arabia, Makkah: A cross section Study

Background: Increased consumption of fried potatoes among university female students is obviously noticed in recent years. Objectives: This study aimed to describe the pattern of consumption of potato chips (PC) by the university female students and its effect on their self-reported hormonal reproductive status. Subjects and methods: This cross sectional study was conducted on university female students in Home Science Education Department, Umm al-Qura University, Makkah, Saudi Arabia over a six months’ period starting from January 2018 till July 2018. A self-administered questionnaire was electronically distributed to all students in the department. Data were analyzed using Statistical Package of Social Science (SPSS). Significance was considered at p

An Event-Triggered Distributed Continuous-Time Optimization Approach

In this paper, we design an event-triggered distributed continuous-time optimization approach. The proposed approach can be implemented independently by each robot and has two main characteristics. One is that each robot can deal with its local cost function such that the minimum of the sum of all the local cost functions can be found. The other is that, due to using the event-triggered communication mechanism, resource consumption of chips are saved by reducing the communication frequencies and the updating times of control inputs before the consensus is arrived. Moreover, based on Lyapunov theory, the stability conditions of multi-robot systems with the proposed approach are given. Finally, the effectiveness of the proposed approach is illustrated through experimental results.