Recent tobacco smoking, restaurant and in-car secondhand smoke exposure are associated with depressive symptoms among young adults: a population-based cross-sectional analysis.

The purpose of this study was to evaluate the association between recent tobacco smoking, household secondhand smoke exposure, confined space secondhand smoke exposure and depressive symptoms in young adults after adjustments for each other. Data from NHANES 2013-2018 were extracted. A total of 4129 young adults age 18-35 years (mean age 26.11 ± 5.39 years, 2021 males and 2108 females) were included. Depressive symptoms were screened by PHQ-9. Recent tobacco smoking was assessed through question "smoked tobacco in the last 5 days?". Household secondhand smoke exposure was assessed through question "living with a smoker who smoked inside the house?". Confined space secondhand smoke exposure was assessed by SSEQ. Binary logistic regression models were performed to analyze the associations. Significant association were observed in recent tobacco smoking (OR = 1.593, 95% CI 1.318-1.926) and confined space secondhand smoke exposure (OR = 1.399, 95% CI 1.185-1.651), but not in household secondhand smoke exposure (P = 0.108). Among the different settings of confined space secondhand smoke exposure, restaurant (OR = 1.732, 95% CI 1.120-2.678) and in-car (OR = 1.350, 95% CI 1.102-1.652) exposure were significantly associated with depressive symptom after after fully adjustments.

Comprehensive vaping bans are associated with lower odds of initiation into electronic nicotine delivery systems use among young people.

BACKGROUND AND AIMS: E-cigarette and other electronic nicotine delivery systems (ENDS) use has grown considerably over the past decade, with notable increases among young people. US state policy contexts for ENDS and tobacco may shape initiation into ENDS use among adolescents as they age into early adulthood. We aimed to determine whether state-level comprehensive vaping ban policies reduce the odds of youth initiation into ENDS use, net of additional state-level ENDS and tobacco policies, as well as the youth's cigarette smoking status. DESIGN: Longitudinal data from the Population Assessment of Tobacco and Health study were merged with a state-year database on tobacco and ENDS policies. Multivariable discrete-time event history models of ENDS initiation were estimated. SETTING: United States. PARTICIPANTS: Twenty thousand twelve youth assessed over six waves from 2013 to 2019 (n = 53 974 observations). MEASUREMENT: We examined comprehensive indoor vaping bans (i.e. 100% vape-free workplaces, restaurants and bars) as a key factor in initiation into ENDS use (i.e. first instance of vaping) from age 13 to 22. FINDINGS: Among young people, residing in a state with a comprehensive vaping ban was associated with 18% lower odds of ENDS initiation (odds ratio = 0.82; 95% confidence interval =[0.71, 0.94]), even after controlling for other state ENDS and tobacco policies, the youth's cigarette smoking and socio-demographic background and state-level covariates. CONCLUSIONS: In the United States, state-level vaping bans (i.e. 100% vape-free workplaces, restaurants and bars) are associated with reduced odds of youth initiation into electronic nicotine delivery systems use.

Smoke-free law compliance and predictive factors in Ethiopia: observational assessment of public places and workplaces.

OBJECTIVES: The primary objective of this observational study was to assess the status of public place and workplace compliance with smoke-free provisions in Ethiopia. METHODS: This study was conducted in four regions of Ethiopia (Oromia; Sidama; Harari; and Southern Nations, Nationalities, and Peoples' Region) from September to October 2021. Data were collected using a standardised smoke-free checklist. Χ2 tests were used to assess the association between categorical variables and the smoke-free status. Multivariable binary logistic regression analysis was used to identify factors associated with the presence of at least one person actively smoking. RESULTS: Approximately 97% (95% CI 93.1%, 98.8%) of government buildings, 92.5% (95% CI 85.7%, 96.2%) of educational institutions, 89.8% (95% CI 86.3%, 92.5%) of bars, restaurants and cafés, 88.4% (95% CI 82.9%, 92.3%) of food establishments and 84.0% of hotels (95% CI 79.5%, 87.6%) were non-compliant with the tobacco control law. Overall, only 12.3% of sites met the requirements of the current smoke-free law. The multivariable logistic regression models showed that transit facilities (adjusted OR (AOR)=26.66 (95% CI 7.53, 94.41)) and being located in the Harari region (AOR=4.14 (95% CI 2.30, 7.45)) were strongly associated with the presence of active smoking observed during the site visit. CONCLUSION: This study indicated that public place and workplace non-compliance level was very high in all sites. This calls for more effective implementation of complete smoke-free provisions across all government buildings and institutions in all regions, such as public educational campaigns about the laws and enforcement action for non-compliance. Furthermore, all regional states should adopt Federal Proclamation 1112/2019.

Investigating the epidemiological and economic effects of a third-party certification policy for restaurants with COVID-19 prevention measures.

This study investigates the effects of a third-party certification policy for restaurants (including bars) that comply with indoor infection-prevention measures on COVID-19 cases and economic activities. We focus on the case of Yamanashi Prefecture in Japan, which introduced a third-party certification policy that accredits facilities, predominantly restaurants, that comply with the designated guidelines. We employ a difference-in-differences design for each of our epidemiological and economic analyses. The estimation results show that, from July 2020 to April 2021, the certification policy reduced the total number of new infection cases by approximately 45.3% (848 cases), while increasing total sales and the number of customers per restaurant by approximately 12.8% (3.21 million Japanese yen or $30,000) and 30.3% (2909 customers), respectively, compared to the non-intervention scenarios. The results suggest that a third-party certification policy can be an effective policy to mitigate the trade-off between economic activities and infection prevention during a pandemic, especially when effective vaccines are not widely available.

Irregularidades registradas durante inspeções sanitárias em restaurantes e similares / Irregularities recorded during sanitary inspections in restaurants and similar

Identificar irregularidades em restaurantes pode auxiliar a minimizar riscos de contaminação. O objetivo desse estudo foi analisar as irregularidades registradas em inspeções sanitárias de restaurantes e similares em Curitiba, Brasil, entre 2005 a 2017. A descrição das irregularidades foi organizada seguindo as categorias e os itens da legislação de Boas Práticas (BP) para serviços de alimentação do Brasil e as cinco chaves para uma alimentação mais segura, definidas pela Organização Mundial da Saúde. Do total de 4.098 registros, houve a descrição de 8.327 irregularidades. Em relação às BP, houve a prevalência da descrição de irregularidades nos anos de 2005, 2006 e 2013, e das categorias: edificações, instalações, equipamentos, móveis e utensílios (42,80%); preparação do alimento (11,54%); documentação e registro (9,92%) e matéria-prima, ingredientes e embalagens (9,06%). Em relação às cinco chaves para uma alimentação mais segura, apenas 3.209 (38,53%) descrições correspondiam a esse tema, com destaque a: manter a limpeza (40,70%) e usar água e matérias-primas seguras (34,71%). Houve uma tendência decrescente na descrição das irregularidades no período estudado, porém ainda é um desafio implementar as BP em restaurantes e similares no Brasil, o que pode favorecer a ocorrência de doenças e aumentar o risco à saúde da população.

Identifying irregularities in restaurants can help minimize contamination risks. The objective of this study was to analyze the irregularities recorded in sanitary inspections of restaurants and similar establishments in Curitiba, Brazil, between 2005 and 2017. The description of the irregularities was categorized following the items and criteria outlined in the Good Practices (GP) legislation for food services of Brazil and the Five Keys to Safer Food, defined by the World Health Organization. Out of the total of 4,098 records, 8,327 irregularities were documented. Concerning GP, there was a prevalence of irregularities described in the years 2005, 2006 and 2013, mainly in the following categories: buildings, installations, equipment, furniture and utensils (42.80%); food preparation (11.54%); documentation and registration (9.92%) and raw materials, ingredients and packaging (9.06%). Regarding the Five Keys to Safer Food, only 3,209 (38.53%) corresponded to this theme, with particular emphasis on maintaining cleanliness (40.70%) and using safe water and raw materials (34.71 %). The study observed a declining trend in the description of irregularities over the study period. However, the successful implementation of GP in restaurants and similar establishments in Brazil remains a challenge, potentially favoring the occurrence of foodborne diseases and increasing the risk to public health.

Avaliação qualitativa das preparações servidas em um restaurante popular e os impactos do cenário pandêmico da covid-19 / Qualitative assessment of preparations served in a popular restaurant and the impacts of the COVID-19 pandemic scenario / Evaluación cualitativa de las preparaciones servidas en un restaurante popular y los impactos del escenario de pandemia COVID-19

Introdução:A chegadadapandemia da COVID-19 afetou diretamente o planejamento alimentar de instituições municipais, estaduais e de demais âmbitos, dentre eles as refeiçõesofertadas peloprograma restaurante popular, importante na garantia da segurança alimentarda população mais vulnerável.Objetivo:Avaliar de forma qualitativa as preparações do cardápio do almoço do Restaurante Popular do município de Santa Cruz-Rio Grande do Nortee os impactos do cenário pandêmico da COVID-19.Metodologia:Para tanto, avaliou-se os cardápios referentes aos meses de março, abril, maio, agosto e setembro de 2021, pelo método avaliação qualitativa das preparações do cardápio. Além disso, por meio da adaptação dométodosupracitado, designou-se as preparações de acordo com as recomendações do tipo de processamento segundo o Guia Alimentar para população Brasileira. Resultados:Identificou-se uma baixa oferta de frutas e folhosos, alta de carnes gordurosas e doce, regular de preparações ricas em enxofre e as cores iguais, todavia, quanto à fritura e ao conjunto de fritura + doce apresentou-se em apenas umdiada semana (n=109). Além disso, nos dois últimos meses de análisehouve aumento na oferta de folhosos, diminuição da monotonia, alimentos ricos em enxofre e doces, e ainda, as preparações com alimentos in natura ou minimamente processados + processados fizeram-se presentestodos os dias. Conclusões:Com a utilizaçãodométodo estudadofoipossível identificar ajustesno cardápiopara o período analisado, a fim de ofertar qualidade para os comensais.Ressalta-se que foi observadoque com a adaptação e redução dos casos da COVID-19, houve aumento na oferta de in natura e minimamente processados. Espera-se que melhorias e ajustes sejam realizadosnos cardápios, visto a necessidadede ser mais enfático em seu princípiode garantir a segurança alimentar (AU).

Introduction:The arrival of the COVID-19 pandemic affected directly the food planning of municipal, state and other institutions, including the meals offered by the popular restaurant program, which is important in guaranteeing the food security of the vulnerablepopulation. Objective: To qualitatively evaluate the preparations of the lunch menu at Restaurante Popular in the municipality of Santa Cruz-Rio Grande do Norteand the impacts of the COVID-19 pandemic scenario.Methodology:To this, the menus for the months of March, April, May, August and September 2021 were evaluated by the methodqualitative evaluation of menu preparations. Furthermore, through the adaptation of the methodaformentioned, preparations were designated according to the recommendations for type of processing following the Food Guide for the Brazilian population.Results:A low supply of fruits and leafy vegetables was identified, high supply of fatty and sweet meats, regular supply of preparations rich in sulfur and the same colors. However, regarding the frying and the frying + sweet combination, it was presented in just one daythe week(n=109).Moreover, in the last two months of analysis there was an increase in the supply of hardwoods, decrease in monotony,foods rich in sulfur and sweets, and even, preparations in natura or minimally processed + processed foods were presentsevery day. Conclusions:With the use of the method studied it waspossible to adjust the menufor the analyzed periodto offer qualityto diners. It should the increase in the supply of in natura and minimally processed foods stands out with the adaptation and progression of the reduction of COVID-19cases.It is expected that improvements and adjustments will be madethe menus,given the need to be more emphatic in its principleof ensuring food safety (AU).

ntroducción: La llegada de la pandemia del COVID-19 afectó directamente la planificación alimentaria de las instituciones municipales, estatales y otras, incluyendo las comidas que ofrece el programa de restaurantes populares, importante para garantizar la seguridad alimentaria de la población más vulnerable. Objetivo:Evaluar cualitativamente las preparaciones del menú del almuerzo en el Restaurante Popular del municipio de Santa Cruz-Rio Grande do Nortey los impactos del escenario de pandemia del COVID-19.Metodología:Para ello, se evaluaron los menús de los meses de marzo, abril, mayo, agosto y septiembre de 2021 por el método evaluación cualitativa de la elaboración de menús. Además, al adaptar el métodocitado, las preparaciones fueron designadas de acuerdo con las recomendaciones del tipo de procesamiento según la Guía de Alimentos para la población brasileña.Resultados: Se identificó una baja oferta de frutas y hortalizas de hoja, alta oferta de carnes grasas y dulces, regular oferta de preparaciones ricasen azufre y los mismos colores,aún,en cuanto a la fritura y la combinación fritura + dulce, se presentó en un solo díade lasemana(n=109). Además, en los últimos dos meses de análisishubo un aumento en la oferta de maderas duras, una disminución de la monotonía, alimentos ricos en azufre y dulces, y aun, las preparaciones con alimentos in natura o mínimamente procesados + procesados presentes todos los días. Conclusiones: Con el uso del método estudió fueposible identificar ajustes en el menúpara el período analizado, con el fin de ofrecer calidad a los comensales. Cabe señalar que se observó que con la adaptación y reducción delcasosCOVID-19, hubo un aumento en la oferta de productos in natura y mínimamente procesados. Se espera que se realicenmejoras y ajustesa los menús, dada las necesidades más enfáticasen su principiode garantizar la seguridad alimentaria (AU).

Non-carcinogenic and cumulative risk assessment of exposure of kitchen workers in restaurants and local residents in the vicinity of polycyclic aromatic hydrocarbons.

Polycyclic aromatic hydrocarbons (PAHs) are often formed when organic substances do not burn completely. This study evaluates the non-carcinogenic and cumulative risks associated with PAHs levels by testing blood and urine samples in kitchen workers and residents near restaurants in Shiraz, Iran. Metabolites of PAH in the urine samples as well as clinical parameters in the blood samples were measured. The non-carcinogenic and cumulative risk assessments from exposure of the study groups to PAH metabolites were also evaluated. The highest average concentrations of PAH metabolites were related to kitchen workers (2126.7 ng/g creatinine (ng/g cr)). The metabolites of 1-Hydroxypyrene (1-OHP) and 9-Phenanthrene (9-OHPhe) had the highest and lowest mean concentrations, respectively. A direct correlation was observed between the levels of PAH metabolites with malondialdehyde (MDA) and total antioxidation capacity (TAC) levels (p < 0.05). Hazard Index (HIi) was obtained less than one (HIi < 1), indicating low-risk negative health impacts on the target groups. Nevertheless, conducting more studies to determine the health status of these people is quite evident.

Micro and macro analysis of restaurant wastewater containing fat, oil, grease (FOG): An approach based on prevention, control, and sustainable management.

The number of restaurants is increasing day by day in almost all the developing countries, causing the increase in the generation of restaurant wastewater. Various activities (i.e., cleaning, washing, and cooking) going on in the restaurant kitchen lead to restaurant wastewater (RWW). RWW has high concentrations of chemical oxygen demand (COD), biochemical oxygen demand (BOD), nutrients such as potassium, phosphorus, and nitrogen, and solids. RWW also contains fats, oil, and grease (FOG) in alarmingly high concentration, which after congealing can constrict the sewer lines, leading to blockages, backups, and sanitatry sewer overflows (SSOs). The paper provides an insight to the details of RWW containing FOG collected from a gravity grease interceptor at a specific site in Malaysia, and its expected consequences and the sustainable management plan as prevention, control, and mitigation (PCM) approach. The results showed that the concentrations of pollutants are very high as compared to the discharge standards given by Department of Environment, Malaysia. Maximum values for COD, BOD and FOG in the restaurant wastewater samples were found to be 9948, 3170, and 1640 mg/l, respectively. FAME and FESEM analysis are done on the RWW containing FOG. In the FOG, palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), linoleic acid (C18:2n6c) are the dominant lipid acids with a maximum of 41, 8.4, 43.2, and 11.5%, respectively. FESEM analysis showed formation of whitish layers fprmed due to the deposition of calcium salts. Furthermore, a novel design of indoor hydromechanical grease interceptor (HGI) was proposed in the study based on the Malaysian conditions of restaurant. The HGI was designed for a maximum flow rate of 132 L per minute and a maximum FOG capacity of 60 kg.

Consistent and changing consumption of fast-food and full-service meals and 3-year weight change in a large population cohort study.

BACKGROUND: An average American consumes 3 meals weekly from fast-food or full-service restaurants, which contain more calories, fat, sodium, and cholesterol than meals prepared at home. OBJECTIVES: This study examined whether consistent and changing fast-food or full-service consumption was associated with weight change over a 3-y period. METHODS: Among 98,589 US adults from the American Cancer Society's Cancer Prevention Study-3, self-reported weight and fast-food and full-service consumption from 2015 and 2018 were examined using a multivariable-adjusted linear regression analysis to assess the association of consistent and changing consumption on 3-y weight change. RESULTS: Individuals who made no changes to their fast-food or full-service intake over the study period gained weight regardless of consumption frequency, although low consumers gained less weight than high consumers (low fast-food: ß = -1.08; 95% CI: -1.22, -0.93; low full-service: ß = -0.35; 95% CI: -0.50, -0.21; P < 0.001). Decreased fast-food intake during the study period (e.g., from high [>1 meal/wk] to low [≤0.5 meal/wk], high to medium [>0.5 to ≤1 meal/wk], or medium to low) and decreased full-service intake from high (≥1 meal/wk) to low (<1 meal/mo) were significantly associated with weight loss (high-low: ß = -2.77; 95% CI: -3.23, -2.31; high-medium: ß = -1.53; 95% CI: -1.72, -1.33; medium-low: ß = -0.85; 95% CI: -1.06, -0.63; high-low full-service: ß = -0.92; 95% CI: -1.36, -0.49; P < 0.001). Decreased consumption of both fast-food and full-service restaurant meals was associated with greater weight loss than decreasing fast-food alone (both: ß = -1.65; 95% CI: -1.82, -1.37; fast-food only: ß = -0.95; 95% CI: -1.12, -0.79; P < 0.001). CONCLUSIONS: Decreased consumption of fast-food and full-service meals over 3 y, particularly among high consumers at baseline, was associated with weight loss and may be an effective approach to weight loss. Moreover, decreasing both fast-food and full-service meal consumption was associated with a greater weight loss than decreasing only fast-food meal consumption.

Alimentação fora do lar: análise do ambiente alimentar de shopping centers de Campo Grande, Mato Grosso do Sul, Brasil / Eating away from home: analysis of the food environment of shopping malls in Campo Grande, Mato Grosso do Sul, Brazil / Alimentación fuera del hogar: análisis del entorno alimentario de los centros comerciales de Campo Grande, Mato Grosso do Sul, Brasil

Objetivo: Caracterizar o ambiente alimentar dos shopping centersde Campo Grande/MS, tendo em vista, a relevância de analisar os produtos que estão disponíveis a este público bem como sua qualidade nutricional. Método: Foram avaliados 124 Unidades de Produção de Refeições (UPR) nos shopping centers, por observação direta do cardápio, bufê ou fachada. Para coleta de dados foi utilizado o instrumento NutritionEnvironmentMeasuresSurveyRestaurants (NEMS-R). As variáveis coletadas a partir do referido instrumento foram tipos de unidades, sistema de gestão, serviços de mesa, tipos de alimentos e bebidas disponíveis, facilitadores e barreiras ao consumo de alimentos saudáveis. Resultados: Foram encontrados 29,0% de restaurantes àla carte; 8,1% de restaurantes tipo autosserviço; 36,3% de lanchonetes e 26,6% dos demais (bares, sorveterias, carrinhos/quiosques). Em relação aos tipos de gestão 77,4% são franquias. Entre os alimentos mais comercializados destaca-se as bebidas açucaradas, acessível em 79,8% das unidades e doces/sobremesas em 50,0%. Grande parte das unidades avaliadas não apresenta facilitadores para a alimentação saudável, sendo que mais de 90,0% das unidades não ofereceram opções de porções reduzidas, trocas saudáveis e opções saudáveis para crianças. A maior barreira encontrada foi a oferta de porções maiores por um pequeno acréscimo de preço (63,7%). Conclusão: O ambiente alimentar encontrado pode dificultar o acesso aos alimentos saudáveis. Assim, sugere-se que políticas públicas de segurança alimentar e nutricional, sejam implementadas, de forma a promover o maior acesso aos alimentos saudáveis que contribuem para a melhoria da qualidade de vida da população.

Objective: To characterize the food environment of shopping centers in Campo Grande/MS, in view the relevance of analyzing the products that are available to this public as well as their nutritional quality. Method: A total of 124 restaurants were evaluated in the shopping malls, by direct observation of the menu, buffet orfacade. For date collection was used the instrument Nutrition Environment Measures Survey Restaurants (NEMS-R). The variables collected were types of units, management system, table services, types of food and drinks available, facilitators and barriers to healthy food consumption. Results: 29.0% of the evaluated restaurants were à la carte; 8.1% self- service; 36.3% snack bars and 26.6% were bars, ice cream parlors or stands/kiosks. Regarding the types of management, 77.4% were franchises. Among the most commercialized foods, sugary drinks stand out, accessible in 79.8% of the units and sweets / desserts in 50.0%. Most of the units evaluated do not have facilitators for healthy eating, and more than 90.0% of the units did not offer reduced portion options, healthy exchanges and healthy options for children. The biggest barrier found was the offer of larger portions for a small price increase (63.7%). Conclusion: The food environment found may hinder access to healthy foods. Thus, it is suggested that public policies for food and nutritional security be implemented in order to promote greater access to healthy foods that contribute to improving the population's quality of life.

Objetivo: Caracterizar el entorno alimentario de los centros comerciales de Campo Grande/MS, considerando la relevancia de analizar los productos que están disponibles para este público así como su calidad nutricional. Método: Se evaluaron 124 unidades de producción de comidas (RPU) en centros comerciales mediante la observación directa del menú, el buffet o la fachada. Para la recopilación de datos se utilizó el instrumento NutritionEnvironmentMeasuresSurveyRestaurants (NEMS-R). Las variables cotejadas a partir del referido instrumento fueron los tipos de unidades, el sistema de gestión, los servicios de mesa, los tipos de alimentos y bebidas disponibles, los facilitadores y las barreras al consumo de alimentos sanos. Resultados: Se encontraron un 29,0% de restaurantes a la carta; un 8,1% de restaurantes tipo autoservicio; un 36,3% de bares y un 26,6% de los demás (bares, sorterías, carrinhos/quioscos). En cuanto a los tipos de gestión, el 77,4% son franquicias. Entre los alimentos más vendidos destacan las bebidas azucaradas, accesibles en el 79,8% de las unidades y los dulces/postres en el 50,0%. La mayoría de las unidades evaluadas no presentan facilitadores para una alimentación saludable, y más del 90,0% de las unidades no ofrecen opciones de porciones reducidas, intercambios saludables y opciones saludables para los niños. La mayor barrera encontrada fue la oferta de porciones más grandes por un pequeño aumento de precio (63,7%). Conclusión: El entorno alimentario encontrado puede dificultar el acceso a alimentos saludables. Por ello, se sugiere que se implementen políticas públicas de seguridad alimentaria y nutricional, para promover un mayor acceso a alimentos saludables que contribuyan a mejorar la calidad de vida de la población.

Sources of Tobacco Smoke Exposure and Their Associations With Serum Cotinine Levels Among US Children and Adolescents.

INTRODUCTION: We assessed tobacco smoke exposure (TSE) levels based on private and public locations of TSE according to race and ethnicity among US school-aged children ages 6-11 years and adolescents ages 12-17 years. AIMS AND METHODS: Data were from 5296 children and adolescents who participated in the National Health and Nutrition Examination Survey (NHANES) 2013-2018. Racial and ethnic groups were non-Hispanic white, black, other or multiracial, and Hispanic. NHANES assessed serum cotinine and the following TSE locations: homes and whether smokers did not smoke indoors (home thirdhand smoke [THS] exposure proxy) or smoked indoors (secondhand [SHS] and THS exposure proxy), cars, in other homes, restaurants, or any other indoor area. We used stratified weighted linear regression models by racial and ethnic groups and assessed the variance in cotinine levels explained by each location within each age group. RESULTS: Among 6-11-year-olds, exposure to home THS only and home SHS + THS predicted higher log-cotinine among all racial and ethnic groups. Non-Hispanic white children exposed to car TSE had higher log-cotinine (ß = 1.64, 95% confidence interval [CI] = 0.91% to 2.37%) compared to those unexposed. Non-Hispanic other/multiracial children exposed to restaurant TSE had higher log-cotinine (ß = 1.13, 95% CI = 0.23% to 2.03%) compared to those unexposed. Among 12-17-year-olds, home SHS + THS exposure predicted higher log-cotinine among all racial and ethnic groups, except for non-Hispanic black adolescents. Car TSE predicted higher log-cotinine among all racial and ethnic groups. Non-Hispanic black adolescents with TSE in another indoor area had higher log-cotinine (ß = 2.84, 95% CI = 0.85% to 4.83%) compared to those unexposed. CONCLUSIONS: TSE location was uniquely associated with cotinine levels by race and ethnicity. Smoke-free home and car legislation are needed to reduce TSE among children and adolescents of all racial and ethnic backgrounds. IMPLICATIONS: Racial and ethnic disparities in TSE trends have remained stable among US children and adolescents over time. This study's results indicate that TSE locations differentially contribute to biochemically measured TSE within racial and ethnic groups. Home TSE significantly contributed to cotinine levels among school-aged children 6-11 years old, and car TSE significantly contributed to cotinine levels among adolescents 12-17 years old. Racial and ethnic differences in locations of TSE were observed among each age group. Study findings provide unique insight into TSE sources, and indicate that home and car smoke-free legislation have great potential to reduce TSE among youth of all racial and ethnic backgrounds.

De-normalizing smoking in urban areas: Public smoking bans and smoking prevalence.

The effectiveness of command-and-control policies related to tobacco use has been studied in high-income countries. Still, there is limited evidence of their effects in low and middle-income countries. We explore the case of Colombia, a country that introduced a business-supported smoking ban in bars and restaurants and all public indoor spaces in 2010. This paper investigates the effect of smoking bans in bars and restaurants on smoking prevalence in Bogotá, Colombia. In this paper, we use the matching with triple-differences technique in analyzing household consumption data from the 2007 and 2011 quality of life surveys. This is done by exploiting their geographical proximity and variation in the density of commercial areas. We found that after the smoking ban implementation, smoking prevalence reduced in households near high-density commercial blocks compared to households near low-density commercial blocks (-10.8 pp.). The impact is larger for households with children and older household heads. Since households near high-density commercial blocks are more frequently exposed to smoking than households near low-density commercial blocks, the former would be more willing to internalize the smoking de-normalization process.

Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: Fast food restaurant conditions.

This study evaluated the validity of total polar compounds (TPC) and its three components in monitoring the evolution of epoxy fatty acids in frying oil under fast food restaurant conditions. The content of epoxy fatty acids can be predicted using the TPC rather than oxidized triglyceride monomer. When TPC content reached 24 g/100 g, 25 g/100 g, and 27 g/100 g, the epoxy fatty acid content in oil was found to be 1.47-3.63 mg/g, 1.58-4.06 mg/g, and 1.83-5.08 mg/g, respectively. More epoxy fatty acids were generated in high oleic sunflower oil than in canola and cottonseed oil during frying. At current discarding points of TPC 24-27 g/100 g, its epoxy fatty acid content was 3.63-5.08 mg/g, which was lower than the limit of 7 mg/g recommended by Max Rubner-Institut in Germany. Our results indicate that the risk of epoxy fatty acids can be monitored using the current TPC index.

Monitoring compliance with Kenya's shisha ban in select public hospitality venues in Nairobi.

INTRODUCTION: Seven countries in the WHO African Region have banned the sale and/or use of shisha. In 2017, Kenya implemented a comprehensive ban on shisha, including the use, import, manufacture, sale, offer of sale, advertising, promotion, distribution and encouraging or facilitating its use. The objective of this study was to assess compliance with the ban of shisha use in select public hospitality venues in Nairobi, Kenya. METHODS: Observational study that used a purposive sampling to select restaurants, bars and nightclubs where shisha use took place before the ban. A total of 200 venues were visited in seven areas of Nairobi City County, Kenya. Shisha use was defined as at least one person smoking shisha in any indoor or outdoor area of the venue accessible to the public, and indicators of shisha use as the display of any shisha equipment. RESULTS: Overall, 81.5% of the venues visited were in compliance. Shisha smoking was observed in 16.5% of all venues and shisha equipment alone was observed in 2.0%. Among the different venue types, 94.6% of restaurants were compliant, 79.7% of bars and 75.6% of nightclubs. DISCUSSION: The overall high compliance indicates that Kenya's shisha ban is well implemented in Nairobi, and may be explained by the comprehensive nature of the shisha ban and the low prevalence in the general population. The variation in compliance may be due to the higher rates of use in university students and the additional resources required to enforce the ban in areas with high rates of crime.

Impact of vaping restrictions in public places on smoking and vaping in the United States-evidence using a difference-in-differences approach.

AIMS: To estimate whether and to what extent extending indoor smoking restrictions to include electronic cigarettes (ECs) impact the use of ECs and cigarette smoking among adults in the United States. DESIGN: Observational study using a linear probability model and applying a difference-in-differences analysis. SETTING: United States. PARTICIPANTS: People aged 18-54 who lived in US counties where comprehensive indoor smoking laws in bars, restaurants and private work-places have been in place prior to 2010 (n = 45 111 for EC use analysis, n = 75 959 for cigarette use analysis). MEASUREMENTS: Data on cigarette smoking, use of ECs and place of residence from the Tobacco Use Supplement of the Current Population Survey (TUS-CPS 2010-11, 2014-15 and 2018-19) were combined with the American Nonsmokers' Rights Foundation (ANRF) database of state and local indoor smoking and vaping restriction laws. FINDINGS: Indoor vaping restriction (IVR) coverage was not significantly associated with the likelihood of adult EC use [coefficient estimate = 0.001; 95% confidence interval (CI) = -0.009, 0.013, P-value = 0.783]. In addition, IVR coverage was not significantly associated with adult cigarette smoking (coefficient estimate = -0.00; 95% CI = -0.016, 0.015, P-value = 0.954). The non-significant results appeared in different socio-demographic subgroups. CONCLUSIONS: IVRs do not appear to decrease electronic cigarette use among US adults. There is no evidence that IVRs increase or decrease cigarette smoking among US adults.

Quality of children's menus in malls in Brazil / Qualidade dos menus infantis em shoppings centers do Brasil

Abstract Objectives: characterize the availability and assess the nutritional quality of children's menus ofered in regular and fast food restaurants in Brazilian malls. Methods: this is an observational and cross-sectional study. Data were collected on the websites of each restaurant and in food sales applications, with a questionnaire consisting of two sections: characterization of the restaurant and characterization of the children's menu. Data collection took place in ten capitals in the fve regions of Brazil. Results: 116 children's menus were evaluated. The study identifed a higher number of regular (n=70, 60%) than fast-food (n=46,40%) restaurants. The cooking methods most used in the main dishes were grilled (n=236, 64%) and boiled (n=74, 20%), and in the side dishes were boiled (n=204, 53%) and fried (n=109, 28%). Only 40% (n=46) of the menus contained vegetables. Less than 10% (n=seven) ofered fruit as dessert, 31% (n = 36) had drinks included in the children's menu and 22% (n=25) ofered gifts associated with the menu. Only 32 (28%) restaurants had the combination of beans and rice. Conclusion: most of the options ofered to children were of low nutritional quality, with low ofer of vegetables, fruits and the traditional beans and rice. The beverages included in the menus, most of them sugary, can contribute to a high-energy intake. There is a need to provide healthy options and encourage these choices.

Resumo Objetivos: caracterizar a disponibilidade e a qualidade nutricional dos menus infantis nos restaurantes e estabelecimentos de fast-foods em Shoppings Centers no Brasil. Métodos: trata-se de um estudo observacional e transversal. Os dados foram coletados nos websites de cada estabelecimento e em aplicativos de vendas de alimentos, com questionário composto por duas seções: Caracterização do estabelecimento e caracterização do menu infantil. A coleta dos dados ocorreu em dez capitais distribuídas nas cinco regiões do Brasil. Resultados: foram avaliados 116 menus infantis. Maior número de estabelecimentos foi classifcado como restaurante do que fast-food. Os métodos de cocção mais utilizados nos pratos principais foram grelhados (n=236, 64%) e cozidos (n=74, 20%), e nos acompanhamentos foram cozidos (n=204, 53%) e fritos (n=109, 28%). Apenas 40% (n=46) dos menus continham hortaliças. Menos de 10% (n=sete) ofertavam fruta como sobremesa; 31% (n=36) constavam bebida inclusa no menu infantil; 22% (n=25) ofereciam brindes associados ao menu. Apenas 32 (28%) estabelecimentos apresentavam a combinação feijão e arroz. Conclusão: a maioria das opções ofertadas às crianças era de baixa qualidade nutricional, com pouca oferta de hortaliças, frutas e do tradicional feijão e arroz. As bebidas incluídas nos menus, a maioria açucaradas, podem contribuir para uma elevada ingestão energética. Constata-se a necessidade de disponibilizar opções saudáveis e incentivar essas escolhas.

Revisão sistemática dos efeitos alimentares e econômicos de programas de alimentação do trabalhador / Systematic review of nutritional and food effects of workers' food programs

Introdução. Vários países têm programas direcionados à alimentação dos trabalhadores, visando melhoria das condições nutricionais da força de trabalho, associada ao aumento da produtividade no trabalho. O Programa de Alimentação do Trabalhador (PAT) brasileiro foi criado em 1976, incluindo incentivo às empresas para participação na iniciativa, a partir de dedução de despesas com alimentação no imposto de renda devido. O programa também impulsionou o crescimento do setor de alimentação no país, inicialmente a partir da inserção de restaurantes dentro das empresas (entre década de 1970 até final da década de 1980) e, a partir dos anos 1990, há adoção dos modelos de fornecimento de refeições e alimentação via convênio ou voucher. Consequentemente, o objetivo da tese foi conduzir uma revisão sistemática sobre os efeitos alimentares e econômicos advindos de programas de alimentação do trabalhador em diferentes países. Métodos. A presente investigação constitui estudo observacional baseado em revisão sistemática de literatura. A revisão sistemática foi baseada em busca de literatura em três bases de dados (PubMed/MedLine, Scielo e Google Scholar), guiada pela estratégia PECOS (acrônimo para Population, Exposition, Comparator, Outcomes e Study design), sendo registrada na plataforma PROSPERO (CRD42020195934). Resultados. A partir de revisão sistemática de literatura, verificou-se que a maior parte dos estudos sobre programas de alimentação do trabalhador concentra-se no Brasil, em vista da existência do programa na maior parte do país desde a década de 1970. Vários estudos apontam efeitos potencialmente deletérios do programa sobre estado nutricional dos trabalhadores, em vista da ausência de diretrizes nutricionais na distribuição do benefício. Avaliação de programas para alimentação de trabalhadores em outros países, como Estados Unidos e África do Sul, apresentaram efeitos bastante diferenciados, considerando diferenças nos propósitos dos programas. Conclusão. A presente tese buscou preencher uma lacuna na literatura quanto aos efeitos nutricionais e econômicos de programas de alimentação direcionados a trabalhadores em diferentes países. Os resultados apontam para necessidade de ações de apoio aos trabalhadores em termos de educação nutricional, considerando-se os efeitos potencialmente deletérios dos programas sobre estado nutricional dos trabalhadores.

Introduction. Diverse countries present food programs directed towards workers to foster improvements in nutritional conditions of labor force, associated to improvements in work productivity. The Brazilian Workers' Food Program (Programa de Alimentação do Trabalhador, PAT) was established in 1976, including incentive to enterprises for participation in the initiative through deduction of food expenditures from income taxes. The program also encouraged the growth in the Brazilian food sector, initially through inclusion of restaurants and cafeterias in enterprises (between 1970s and 1980s) and, after the beginning of the 1990s, adoption of models based on supply of meals, covenants, and vouchers. Consequently, the objective of the study was to conduct a systematic review of food and economic effects from workers' food programs in different countries. Methods. The present investigation comprises an observational study based on systematic literature review. The systematic review of literature was based on literature search in three datasets (PubMed/MedLine, Scielo and Google Scholar), guided by PECOS strategy (acronym for Population, Exposition, Comparator, Outcomes e Study design), being registered in the PROSPERO platform (CRD42020195934). Results. The systematic literature review identified that major part of studies on workers' food programs concentrates in Brazil, given the establishment and continuity of the program since the 1970s. Various studies pointed to potentially negative effects of the program on workers' nutritional status, considering the absence of nutritional guidelines in the distribution of the assistance. Workers' food programs in other countries, like United States and South Africa, presented diverse effects, considering differences in the purposes of the programs. Conclusion. The present dissertation proposed to fulfill a gap in the literature referring to the nutritional and economic effects of food programs directed to workers in diverse countries. The results suggest the need to activities to support workers' nutritional education, considering the potentially negative effects of programs on workers' nutritional status.

Food practices and nutritional status of university students who use the University Restaurant / Práticas alimentares e o estado nutricional entre estudantes universitários usuários do Restaurante-Escola

ABSTRACT Objective To evaluate the food practices and nutritional status of students who use the University Restaurant at a public university. Methods This is a cross-sectional study carried out with 958 university students. Data related to regular eating practices (≥5 times/week), routine food consumption and nutritional status were collected. The association between University Restaurant attendance and dietary practices and body mass index was reviewed by bivariate logistic regression model and multiple regression. Results Students who attended the University Restaurant three or more times a week were more likely to regularly consume beans (OR: 1.35, p=0.041) and fresh salad (OR: 1.77, p<0.001) and less likely to have afternoon snack (OR: 0.68; p=0.008). In addition, an association between soda consumption and overweight was observed. Conclusion Thus, the importance of strategies that seek to promote incentives for healthy eating and lifestyle practices in the university population become evident.

RESUMO Objetivo O objetivo do estudo foi avaliar as práticas alimentares e o estado nutricional de estudantes usuários do restaurante-escola em uma universidade pública. Métodos Trata-se de um estudo transversal realizado com 958 estudantes universitários. Foram coletados dados relacionados às práticas alimentares regulares (≥5 vezes/semana), à rotina alimentar e ao estado nutricional. A associação entre a frequência de ida ao restaurante-escola, práticas alimentares e índice de massa corporal foi analisada por modelo de regressão logística bivariada e regressão múltipla. Resultados Os estudantes que frequentaram o restaurante-escola 3 ou mais vezes por semana apresentaram maiores chances de consumir regularmente feijão (OR: 1,35, p=0,041) e salada crua (OR: 1,77, p<0,001) e menos chances de realizar o lanche da tarde (OR: 0,68; p=0,008). Além disso, foi observada associação entre o consumo de refrigerante e o excesso de peso. Conclusão Dessa forma, evidencia-se a importância de estratégias que busquem promover incentivos a práticas alimentares e de vida saudáveis na população universitária.