Cup Of Yogurt Research Articles

Probiotic consumption and hepatic steatosis: results from the NHANES 2011-2016 and Mendelian randomization study.

Recent research showed that probiotics treatment may reduce insulin resistance, regulate lipid metabolism, raise liver enzyme levels, and ameliorate inflammation in individuals with metabolic associated fatty liver disease (MAFLD). However, the possible effects of probiotic use on the progression of hepatic steatosis (HS) have not been identified. The purpose of this study was to investigate this in a large population database. The cross-sectional research was conducted among adults with complete data on probiotic yogurt consumption and HS in the 2011-2016 National Health and Nutrition Examination Survey (NHANES). Probiotic yogurt consumption was assessed using a dietary supplement questionnaire, while HS was evaluated with HS index (HSI). To explore their relationship, weighted univariate regression analysis, subgroup analysis, and interaction analysis were conducted. To evaluate the causal association between yogurt consumption and NAFLD, mendelian randomization analysis (MR) were performed. A restricted cubic spline (RCS) was used to analyze the relationship curve between the leves of yogurt consumption and hepatic steatosis. A total of 7,891 participants were included in the study represented 146.7 million non-institutionalized residents of the United States, of whom 4,322 (54.77%) were diagnosed with HS. Multivariable logistic regression showed probiotic yogurt consumption had significantly inverse relationship for HS (OR = 0.84, 95% CI: 0.72-0.97, p = 0.02) after adjusting for all covariates. Once more, the independent relationship between probiotic yogurt consumption and HS was verified by subgroup analysis and interaction analysis. The MR analysis results indicate that there is no causal relationship between yogurt consumption and NAFLD. The RCS model demonstrated a robust J-shaped link between yogurt consumption and HS, revealing a significant decrease in risk within the lower range of yogurt consumption, which attained the lowest risk close to 0.4 cup. According to the NHANES data, the consumption of probiotics and yogurt has a beneficial effect on HS, whereas the MR results indicated it was not related to NAFLD. The RCS analysis indicates a J-shaped relationship between yogurt consumption and HS, which may account for the inconsistency in the results. Based on these findings, we recommend that adults take half a cup of yogurt daily.

Automating dairy production lines with the yoghurt cups recognition and detection process in the Industry 4.0 era

The explosion of the digitisation of traditional industrial processes and procedures is consolidating a positive impact on modern society by offering a critical contribution to its economic development. In particular, the dairy sector consists of various processes, which are very demanding and thorough. Therefore, it is crucial to leverage modern automation tools and through-engineering solutions to increase efficiency and continuously meet challenging standards. Towards this end, an intelligent algorithm based on machine vision and artificial intelligence, which identifies dairy products within production lines, is presented in this work. Furthermore, to train and validate the model, the novel YogDATA dataset was created that includes yoghurt cups captured within a production line. Specifically, we evaluate two deep learning models (Mask R-CNN and YOLO v5.0) to recognise and detect each yoghurt cup in a production line to automate product packaging processes. According to our results, the performance precision of the two models is quite similar, fulfilling the identification requirement of Dairy 4.0 production systems.

Improving Rheological and Mechanical Properties of Various Virgin and Recycled Polypropylenes by Blending with Long-Chain Branched Polypropylene.

Blends of two long-chain branched polypropylenes (LCB-PP) and five linear polypropylenes (L-PP) were prepared in a single screw extruder at 240 °C. The two LCB-PPs were self-created via reactive extrusion at 180 °C by using dimyristyl peroxydicarbonate (PODIC C126) and dilauroyl peroxide (LP) as peroxides. For blending two virgin and three recycled PPs like coffee caps, yoghurt cups and buckets with different melt flow rate (MFR) values were used. The influence of using blends was assessed by investigating the rheological (dynamic and extensional rheology) and mechanical properties (tensile test and impact tensile test). The dynamic rheology indicated that the molecular weight as well as the molecular weight distribution could be increased or broadened. Also the melt strength behavior could be improved by using the two peroxide modified LCB-PP blends on the basis of PODIC C126 or PEROXAN LP (dilauroyl peroxide). In addition, the mechanical properties were consistently enhanced or at least kept constant compared to the original material. In particular, the impact tensile strength but also the elongation at break could be increased considerably. This study showed that the blending of LCB-PP can increase the investigated properties and represents a promising option, especially when using recycled PP, which demonstrates a real “up-cycling” process.

Field Evaluation of Selected Common Household Containers as Oviposition Attractants of <em>Aedes Albopictus</em> (Diptera: Culicidae

Dengue is a fatal arthropod-borne disease that affects humans worldwide. The mosquito Aedes albopictus (Skuse) is the secondary vector of dengue in Sri Lanka, however, studies on oviposition preferences of Ae. albopictus is scarce. The objective of the current study was to investigate the oviposition attraction of Aedes albopictus to selected household containers; black colour basins, metal cans, rain gutter parts, curd pots, coconut shells and yoghurt cups. For this, water containers for oviposition were placed in three outdoor shady sites and at three different heights. The mosquito larvae were collected after 5 days. The larvae were reared to adult stage and then they were identified and enumerated. Wing lengths of adult female mosquitoes that developed in different containers were measured. In the meantime, temperature, pH, dissolved oxygen (DO) and total dissolved solids (TDS) were measured in each container. The Ae. albopictus larval density was higher in coconut shells. The maximum mean number of mosquito larvae was observed in the containers at ground level. The oviposition attraction of Ae. albopictus was increased with the aging of coconut shells and old coconut shells were preferred than new coconut shells. Highest TDS level and neutral pH were observed in coconut shells which support the mosquito oviposition. The highest wing lengths were observed in female Ae. albopictus that developed in curd pots, representing higher fecundity. In conclusion, discarded coconut shells and curd pots should be carefully managed as means of eliminating dengue vector mosquito breeding sites.

How do different cooling temperatures affect the characteristics of set-type yoghurt gel?

The impact of cooling temperatures on gel characteristics of set-type yoghurts was investigated through 28 days of storage. Yoghurt samples were cooled at four different temperatures (−10 °C, −5 °C, 0 °C, 4 °C) after incubation until the central temperature of yoghurt cups reached 4 °C. Cooling temperature and storage period were determined as significant factors affecting the yoghurt gel characteristics (p < 0.05). Yoghurts cooled at 0 °C clearly differed from the other yoghurts in terms of gel firmness and consistency. Confocal images of yoghurts cooled at 0 °C showed more homogeneous protein matrix than the other samples. Microbial counts and the acidity of the yoghurt samples increased with storage period. Textural parameters, water holding capacity and susceptibility to syneresis increased until 14th day of storage and then decreased. Sensory analysis of yoghurt samples confirmed the results obtained by microbiological and textural measurements.

Association between semi-solid yogurt intake and periodontitis in Korean adults.

PurposeThe purpose of this study was to examine the association between the intake of semi-solid yogurt and periodontitis in Korean adults using a national database.MethodsThe data analyzed in this study are a subset of the sixth Korean National Health and Nutrition Examination Survey conducted in 2015 by the Korea Centers for Disease Control and Prevention. The sample size for this study was 4,727. We collected data on sociodemographic characteristics, oral health-related variables, oral and general health status, and intake of semi-solid yogurt. Semi-solid yogurt intake (YI) was calculated by multiplying the frequency of YI over the previous week by the average intake per serving. We assessed periodontal conditions using the Community Periodontal Index (CPI) and defined periodontitis as a CPI score ≥3. Multivariate logistic regression analyses were performed after adjusting for sociodemographic variables, and oral and general health behaviors and status.ResultsThe mean weekly YI among those without periodontitis (1.03±0.06 cups) was significantly higher than among those with periodontitis (0.77±0.08 cups) (P<0.001). Individuals who consumed more than 2 cups of yogurt per day were 76% less likely to have periodontitis than those who consumed less than 1 cup of yogurt per week after adjusting for all covariates (odds ratio, 0.24; 95% confidence interval, 0.10–0.60).ConclusionsWe found a significant association between increased intake of semi-solid yogurt and periodontal health. We therefore recommend daily consumption of semi-solid yogurt as a probiotic to improve periodontal health. Further longitudinal studies are required to elucidate plausible mechanisms through which probiotics impact periodontal disease, considering both periodontal pathogens and clinical periodontal parameters.

The Effects of Probiotics on the Salivary Streptococcus Mutans and Lactobacilli Levels among Preschool Children: A Clinical Trial

Background: Prevention of dental caries plays a vital role in dental public health practice. Streptococcus mutans is considered to be the chief pathogen in caries development. One of caries preventive methods is probiotics which can interfere with bacterial colonization, compete with oral microorganisms.Aim: To evaluate the effects of probiotics in yogurts on the salivary Streptococcus mutans and Lactobacilli colonies count among preschool children aged (3 – 6 years).Materials and Methods: A controlled clinical trial was conducted on (350) children who were divided into two groups, control and study group. The control group instructed to ingest one cup of regular yogurt and the study group ingest yogurt with probiotics for two weeks. Salivary Streptococcus mutans and Lactobacilli levels were counted at the baseline and after one week and two weeks of usage. One way ANOVA test, unpaired t test and Tukey post hoc test were used to compare between the groupsResults: A statistically significant reduction in salivary Streptococcus mutans colonies count were seen with in the study group compared with the control group. Conclusion: Probiotics showed maximum decrease in the Streptococcus mutans colonies count after short period of usage.

Long chain branching as an innovative up-cycling process of polypropylene post-consumer waste – Possibilities and limitations

Long chain branching (LCB) was used the first time as an innovative tool for value adding to PP from household post-consumer waste. Due to the highly improved melt properties, the possible application profile is extended and not only a “re-cycling” process, even a real “up-cycling” is presented. The used PP was collected from commingled household polyolefin waste, which contained different types of PP and macromolecular impurities such as 10% of polyethylene with high density (PE-HD). In addition, a single PP waste fraction from cleaned beverage and yoghurt cups was manually sorted. The up-cycled PP from single polymer waste, as well as the post-consumer blend, showed pronounced strain hardening and increased melt strength, which was comparable to LCB-PP prepared from virgin PP. However, the up-cycled post-consumer blend showed weaker mechanical performance especially low elongation at break due to PE-HD.

Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products

Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was bubbled with ozone for various periods of time and used for ripening of white (feta type) cheese. Both products were subjected to a continuous monitoring of microbial load and also tested for their sensorial properties. In ozonated yoghurt samples there was a reduction in mould counts of approximately 0.6Logcfu/g (25.1%) by the end of the monitoring period in relation to the control samples. In white cheese ripened with ozonated brine (1.3mg/L O3, NaCl 5%) it seems that ozone treatment during the two months of observation reduced some of the mould load but without offering any advantages over the use of traditional brine (NaCl 7%). However, some sensorial alterations were observed, probably due to the organic load in the brine which deactivates ozone in early stages of application. It is concluded that, if the factors of time and concentration of ozone are configured properly, ozonation could be a promising approach safeguarding the production of some dairy products.

The Last Rain

The Last Rain Ilana Sichel (bio) The change began when we found her. That day, of course, he’d remember. She was really just a fetus, squeaking and crying on the edge of the gravel road, her ears were the fluff of two Q-tips, and her face was infant-pink. Her umbilical cord hung off her like a length of twine that God or her mother had forgotten, and her eyelids were sealed into slits. Her fur was still matted with the wetness of the womb. He’d remember that she quieted when he lifted her from the ground. Field rat? I’d guessed. Bonsai lamb, he’d suggested. She fit snugly in the palm of his hand. Her paws were pillow soft and we twiddled her miniscule toes. He looked at me and raised one eyebrow: dog? I cupped her in my hands as we traveled the darkening roads searching for a veterinarian or a pet store to sell us what we needed and tell us what to do. But his country was on vacation as it marked its sixtieth year. Village lights twinkled quietly in the settling Galilee dark, so we mixed up formula as the internet told us: ten ounces of goat’s milk and the yolk of one egg, one cup of yogurt and a few spoons of sugar, and we hovered over the stainless steel island in his friend’s kitchen and forced it into the little thing’s mouth with a dropper. She screwed up her face and refused to swallow an ounce. We placed her in a box with a blanket. Later we would call it a miracle that she survived that first cold night. On the other side of the wall we lay beside each other. We’d been seeing each other two months and that night was the first that we did not make love. That he must remember. How could he forget? She squeaked through the dark. Pathetic sounds; crying for her mother and the milk she’d never know. A storm rolled in from Lebanon: claps of thunder and magnificent lightning flashed outside the window and I [End Page 160] imagined our ark was sinking. The little creature cried out from the next room, and Uriel left to check on her. I thought it was too late for rain, I whispered when he returned. It was the eighth of May. Not here in the North, he answered, and spooned his body around mine. Though, he added, this might be the last. He’d said the same thing about the downpour two months earlier, on the night that we began. He remembers—he has to—the night that we began. He’s older, I’d been telling a friend at dinner, confessing my infatuation. He’s an artist. I told her how we’d met a week earlier, the day after I stepped off the plane from New York, how he’d invited mutual friends to the museum and we’d all gone together, but that Uriel and I had wandered the exhibit alone. He’s in his late thirties, I’d been telling her, at the youngest—maybe even forty. Just at that moment, Uriel appeared at the restaurant’s door. We glimpsed each other as he stood there, and he raised his eyebrows in surprise. I blushed and regretted my outfit: a skirt too long and a shirt too loose. I was optimistic enough to regret my choice of bra. My friend and I finished shortly after, and then Uriel gestured me to join him. He let his eyes linger on mine. For Jerusalem, he said, their sushi is halfway decent. His lips hardly moved when he spoke. I sat uneasily, my legs constantly shifting. We noted the poor selection coming through the speakers, though what it was even I can’t remember. We spoke about music, about proficiency versus passion, of the fantasy of the musician who pours her soul into an instrument, for whom the instrument is not an obstruction but an aid. We leaned forward and we whispered. He told me of his nephew who could fingerpick guitar strings but never really soar. His...

The role of Yogurt in improving the quality of the American diet and meeting dietary guidelines

The Dietary Guidelines for Americans (DGA) recommend three daily servings of low- or nonfat dairy products, yet two-thirds of individuals in the United States do not meet that goal. Including low- or nonfat yogurt as part of an overall healthful diet can be a positive step toward meeting the DGA recommendations. Yogurt naturally contains calcium and potassium, and some products are fortified with vitamin D. All of these nutrients were identified in the DGA as "nutrients of concern," because typical intake falls far short of recommended intakes. Yogurt can also be an excellent source of high-quality protein, which promotes satiety, helps in maintaining a healthy body weight, and aids muscle and bone growth. In addition, yogurt is low in sodium and contributes 1.0% or less of added sugars to the diets of most individuals in the United States; however, 90% of children and adults consume less than 8 ounces (1 cup) of yogurt per week. Thus, consuming 1 serving of yogurt per day would help to meet the DGA-recommended dairy servings and would provide nutrients of concern.

Reflections on dietary guidance and the status of carbohydrate on both sides of the Atlantic

Reflections on dietary guidance and the status of carbohydrate on both sides of the <scp>A</scp>tlantic

Gifts-Upon-Entry and Appreciatory Comments: Reciprocity Effects in Retailing

An experiment was conducted in a restaurant to determine the effects of a small gift upon entry and greeting customers with a thank you for their patronage. Two types of gifts were used: a cup of yogurt and an inexpensive key chain. The authors found that providing a gift upon entry into a store had an impact on how much was spent, on the performance rating, and on how strongly the establishment would be recommended. This study did not find any differences between gifts: a gift of a cup of yogurt had the same impact as a key chain. The difference in amount spent between the group that was not greeted or given a gift and the group that was greeted and given a cup of yogurt was 46.4%, a considerable amount. The authors conclude that retailers should greet customers who enter their stores and, if possible, provide a small gift.

Mass transfer ways of ultraviolet printing ink ingredients into foodstuffs

The case of isopropylthioxanthone (ITX) showed conclusively that the ingredients of ultraviolet printing inks may migrate into packaged foodstuffs. For multilayered materials like beverage cartons, the only way that mass transfer can occur is by the so-called set-off effect. In contrast, in the case of rigid plastics like yoghurt cups, two other methods of mass transfer, permeation and gas phase, have to be considered. In cooperation with producers of ink, plastic cups and yoghurt, a project was conducted in order to elucidate the mass transfer of ink ingredients. In addition, the influence of storage time and the age of ultraviolet lamps on the migration level was examined. The suitability of 50% ethanol as a simulant for yoghurt was also tested. ITX was chosen as a model migrant, as it is easily detectable. Furthermore, the migration of two other substances, the photo-initiator 2-methyl-4′-(methylthio)-2-morpholinopropiophenone (MTMP) and the amine synergist ethyl-4-(dimethylamino)benzoate (EDAB), which may be used in combination with ITX, was studied. Before being filled with yoghurt or 50% ethanol, the printed cups were stored under different contact conditions, with and without contact between the inner layer and the printed surfaces, in order to distinguish between the possible mass transfer ways. All analyses were performed by means of high performance liquid chromatography with diode array and fluorescence detection (HPLC-DAD/FLD). It was shown that contamination with ITX and EDAB occurs via set-off and that the degree of migration increases with lamp age and storage time of the unfilled cups. Migration of MTMP was not detectable. The results show that besides the careful selection of the appropriate raw materials for printing ink, a close monitoring of the process also plays a major role in migration control. In addition, the results proved that 50% ethanol is a suitable simulant for yoghurt.

Tribute to Justice Souter

Tribute to Justice Souter SANDRA DAY O’CONNOR When the U.S. Supreme Court Justices took their seats at the beginning of the 2009 Term, the Bench looked different. Gone from the Bench, after nineteen years, was David H. Souter. He returned to his home in New Hampshire, a state he likes enormously. Justice Souter will be missed by his former colleagues and by advocates before the Court, by legal scholars nationwide and by all who follow the Court’s work and activities. I was privileged to serve on the Court with Justice Souter for more than fifteen years. He was an admirable Justice and is a cherished friend. While serving on the Court, Justice Souter produced 157 majority opinions, 121 dissenting opinions, and 83 concurring opin­ ions. He served as the Circuit Justice for both the First and the Third circuits. His opinions were always thoroughly researched and writ­ ten, with full explanations of the facts, the is­ sues, and the governing principles. He cut no corners and explained his reasoning in depth. His writing was evidence ofhis scholarly nature. He was, afterall, a HarvardLaw School graduate, a Rhodes Scholar, a former New Hampshire trial court judge, a New Hamp­ shire supreme court justice, and a judge on the First Circuit Court of Appeals. His opin­ ions, written while he was on the Supreme Court ofthe United States, were as methodical as they were measured. Justice Souter’s con­ curring opinion in Washington v. Gluckshurg} captured his judicial philosophy nicely. He wrote: “[Tjhe usual thinking of the common law is suspicious ofthe all-or-nothing analysis that tends to produce legal petrification instead of an evolving boundary between domains of old principles. Common-law method tends to pay respect instead to detail, seeking to under­ stand old principles afresh by new examples and new counterexamples. The ‘tradition is a living thing,’ albeit one that moves by mod­ erate steps carefully taken.”2 His careful ap­ proach to opinion-writing meant that he very seldom felt compelled to make a major alter­ ation to one of his circulating opinion drafts because he wrote such thorough explanations in his original draft opinions. Justice Souter was an especially treasured colleague on the Bench. He has a delightful sense ofhumor and a natural wit that often en­ tertained his colleagues. He has a remarkable memory for details ofconversations and events going back a great many years. The Justices 2 JOURNAL OF SUPREME COURT HISTORY Sandra Day O'Connor served with David Souter on the Bench for more than fifteen years. They are pictured here at Souter's oath-of-office ceremony in 1990, shortly after the New Hampshire Justice was confirmed. often have lunch together in the Justices' din­ ing room on days of oral argument or confer­ ence. Justice Souter would eat his customary cup of yogurt and contribute to the conver­ sation with the occasional story, always told with humor and vivid detail. One day at lunch, someone mentioned a family wedding one of the Justices had recently attended. Justice Souter said the discussion reminded him of a story told to him by Justice William Brennan’s son. He told us that Justice Brennan’s father was, at the time, Democratic Party “boss” in New Jersey. His granddaughter got married to a young man whose grandfather was the Re­ publican Party “boss” in New Jersey. Some­ one asked Justice Brennan’s father, “Doesn’t it bother you that your granddaughter is marry­ ing the grandson ofyour archrival?” “No,” said Justice Brennan’s father. “You have to remem­ ber that we always stood shoulder to shoulder against the interests of the people.” From time to time, I would have reason to stop by Justice Souter’s Chambers to inquire about some Court matter. He would always cordially welcome my unannounced visit to his Chambers. Entering his Chambers was unlike entering any other Chambers at the Court. He disliked bright lights and his office was always rather dark. Only some natural light from win­ dows illuminated his personal office. Every part ofthe floor space between his desk and the couch was piled high with books. Often even the seats on the couch, save...

Adolescent Nutrition

Adolescent Nutrition

How to obtain a precise and representative estimate for parameters in LCA

Quite often there is need for precise and representative parameters in LCA studies. Probably the most relevant have direct influence on the functional unit, whose definition is crucial in the conduct of any LCA. Changes in the functional unit show directly in LCI and LCIA results. In comparative assertions, a bias in the functional unit may lead to a bias in the overall conclusions. Since quantitative data for the functional unit, such as geometric dimensions and specific weight, often vary, the question arises how to determine the functional unit, especially if a comparative assertion shall be representative for a region or market. Aim and scope of the study is to develop and apply methods for obtaining precise and representative estimates for the functional unit as one important parameter in an LCA study. Statistical sampling is applied in order to get empirical estimates for the weight of yoghurt cups, as a typical parameter for the functional unit. We used a two-stage sampling design, with stratified sampling in the first stage and three different sampling designs in the second stage, namely stratified, clustered, and a posteriori sampling. Sampling designs are motivated and described. In a case study, they are each used to determined a representative weight for 150 g yoghurt cups in Berlin, at the point of sale and within a specific time. In the first sampling stage, food markets are randomly selected, while in the second stage, yoghurt cups in these food markets are sampled. The sampling methods are applicable due to newly available internet data. These data sources and their shortcomings are described. The random sampling procedure yields representative estimates, which are compared to figures for market leaders, i.e. yoghurt cups with very high occurrence in the supermarkets. While single types of yoghurt cups showed moderate uncertainty, representative estimates were highly precise. Discussion results show, for one, the performance of the applied statistical estimation procedures, and they show further that adding more information in the estimation procedure (on the shape of the cup, on the type of plastic, on the specific brand) helps reducing uncertainty. As conclusions, estimates and their uncertainty depend on the measurement procedure in a sensitive manner; any uncertainty information should be coupled with information on the measurement procedure, and it is recommended to use statistical sampling in order to reduce uncertainty for important parameters of an LCA study. Results for market leaders differed considerably from representative estimates. This implies to not use market leader data, or data with a high market share, as substitute for representative data in LCA studies. Statistical sampling has been barely used for Life Cycle Assessment. It turned out to be a feasible means for obtaining highly precise and representative estimates for the weight of yoghurt cups in the case study, based on empirical analysis. Further research is recommended in order to detect which parameters should best be investigated in LCA case studies; which data sources are available and recommended, and which sampling designs are appropriate for different application cases.

Decontamination of food packaging using electron beam—status and prospects

In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5–7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding.

Yogurt-induced pruritus ani in a child

Sir: An 8-year-old boy presented with pruritus ani from \vhich he had suffered intermittently, later continuously, over an 8 month period. The symptom responded neither to topical anti­ fungal and steroid creams nor to antihelminthics which were administered despite negative testing for pinworms. Zinc oxide cream had a soothing effect. Clinically, the perianal region was markedly reddened. The child had mild asthma but no other clinical abnormalities. The mother recalled that the onset of the complaints coin­ cided with the introduction of a daily cup of plain yogurt (pH 3.9). Before that he was drinking milk which was discon­ tinued because of recurrent abdominal pain. All signs and symptoms disappeared upon discontinuing the yogurt but reap­ peared upon its reintroduction. Pruritus ani is a vexing condition that is difficult to treat. On an anectodal basis it ha~ been linked to the ingestion of milk products, coffee, tea, chocolate and tomatoes [1]. Our observation suggests that yogurt may cause pruritus ani. The pathomechanism is unknown. It could be a direct ef­ fect of the offending food on the perianal environment or may represent an allergic reaction.

The Art Market in Cameroon and the Central African Empire

The Art Market in Cameroon and the Central African Empire