Carvacrol and thymol effect in vapor phase on Escherichia coli and Salmonella serovar Typhimurium growth inoculated in a fresh salad.

This study aimed to evaluate the antimicrobial effect of thymol and carvacrol in inhibiting Escherichia coli and Salmonella serovar Typhimurium inoculated on a fresh green salad through the vapor phase. A film-forming solution was prepared by dissolving starch, sorbitol, and variying concentrations of carvacrol, thymol, and a mixture of both. The film-forming solution containing the respective antimicrobial agent was then added lid, which was sealed rigidly and hermetically to achieve different concentrations (105 mg/L of air of carvacrol, 105 mg/L of air of thymol, and a mixture of 52 mg/L of air of carvacrol and 52 mg/L of air of thymol). Each active package contained fresh green salad inoculated with E. coli or Salmonella serovar Typhimurium. The active packages were then sealed and refrigerated at a temperature of 6 °C for 48 h. Growth/inhibition curves were modelled using the Weibull equation, and consumer acceptance was evaluated. Carvacrol can reduce up to 0.5 log-cycles, while thymol can reach almost 1 log cycle. Blending the components with half the concentration has a synergistic effect, inhibiting up to 2.5 log cycles. Consumer ratings revealed no significant differences between the packages. However, the average score was 5.4 on a 9-point hedonic scale, evaluators' comments did not indicate dislike or a strong taste characteristic of thymol and carvacrol.

Uncovering the Role of Hormones in Enhancing Antioxidant Defense Systems in Stressed Tomato (Solanum lycopersicum) Plants.

Tomato is one of the most important fruits worldwide. It is widely consumed due to its sensory and nutritional attributes. However, like many other industrial crops, it is affected by biotic and abiotic stress factors, reducing its metabolic and physiological processes. Tomato plants possess different mechanisms of stress responses in which hormones have a pivotal role. They are responsible for a complex signaling network, where the antioxidant system (enzymatic and non-enzymatic antioxidants) is crucial for avoiding the excessive damage caused by stress factors. In this sense, it seems that hormones such as ethylene, auxins, brassinosteroids, and salicylic, jasmonic, abscisic, and gibberellic acids, play important roles in increasing antioxidant system and reducing oxidative damage caused by different stressors. Although several studies have been conducted on the stress factors, hormones, and primary metabolites of tomato plants, the effect of endogenous and/or exogenous hormones on the secondary metabolism is still poorly studied, which is paramount for tomato growing management and secondary metabolites production. Thus, this review offers an updated overview of both endogenous biosynthesis and exogenous hormone application in the antioxidant system of tomato plants as a response to biotic and abiotic stress factors.

Detection of Saffron's Main Bioactive Compounds and Their Relationship with Commercial Quality.

This review aims to evaluate the state of saffron's main bioactive compounds and their relationship with its commercial quality. Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It owes its sensory and functional properties mainly to the presence of its carotenoid derivatives, synthesized throughout flowering and also during the whole production process. These compounds include crocin, crocetin, picrocrocin, and safranal, which are bioactive metabolites. Saffron's commercial value is determined according to the ISO/TS3632 standard that determines their main apocatotenoids. Other techniques such as chromatography (gas and liquid) are used to detect the apocarotenoids. This, together with the determination of spectral fingerprinting or chemo typing are essential for saffron identification. The determination of the specific chemical markers coupled with chemometric methods favors the discrimination of adulterated samples, possible plants, or adulterating compounds and even the concentrations at which these are obtained. Chemical characterization and concentration of various compounds could be affected by saffron's geographical origin and harvest/postharvest characteristics. The large number of chemical compounds found in the by-products (flower parts) of saffron (catechin, quercetin, delphinidin, etc.) make it an interesting aromatic spice as a colorant, antioxidant, and source of phytochemicals, which can also bring additional economic value to the most expensive aromatic species in the world.

The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus).

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the most important post-harvest step for converting C. sativus stigmas into saffron. The aim of this review is to evaluate saffron's post-harvest conditions in the development of volatile compounds and its aroma descriptors. It describes saffron's compound generation by enzymatic pathways and degradation reactions. Saffron quality is described by their metabolite's solubility and the determination of picrocrocin, crocins, and safranal. The drying process induce various modifications in terms of color, flavor and aroma, which take place in the spice. It affects the aromatic species chemical profile. In the food industry, saffron is employed for its sensory attributes, such as coloring, related mainly to crocins (mono-glycosyl esters or di-glycosyl polyene).

Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides.

The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against Colletotrichum gloeosporioides. With MIC values, binary mixtures were developed. From these results, two coatings formulations were in vivo evaluated on mango and papaya. Physicochemical analysis, color change, fruit lesions and C. gloeosporioides growth were determined during storage. In vitro assay indicated that the MIC value of carvacrol and thymol against C. gloeosporioides was 1500 mg/L at pH 5. An additive effect was determined with 750/750 and 1125/375 mg/L mixtures of carvacrol and thymol, respectively. Coated fruits with selected mixtures of carvacrol and thymol presented a delay in firmness, maturity index and color change. Moreover, a fungistatic effect was observed due to a reduction of lesions in coated fruits. These results were corroborated by the increase in the lag phase value and the reduction of the growth rate. Carvacrol and thymol incorporated into edible films and coatings are able to reduce the incidence of anthracnose symptoms on mango and papaya.

Energy exchange in globally coupled mechanical phase oscillators.

We study the stationary dynamics of energy exchange in an ensemble of phase oscillators, coupled through a mean-field mechanical interaction and added with friction and an external periodic excitation. The degree of entrainment between different parts of the ensemble and the external forcing determines three dynamical regimes, each of them characterized by specific rates of energy exchange. Using suitable approximations, we are able to obtain analytical expressions for those rates, which are in satisfactory agreement with results from numerical integration of the equations of motion. In some of the dynamical regimes, the rates of energy exchange show nontrivial dependence on the friction coefficients-in particular, nonmonotonic behavior and sign switching. This suggests that, even in this kind of stylized model, power transfer between different parts of the ensemble and to the environment can be manipulated by a convenient choice of the individual oscillator parameters.

Essential oils in vapor phase as alternative antimicrobials: A review.

The antimicrobial effectiveness of essential oils (EOs) against many foodborne microorganisms when applied by direct contact has been extensively demonstrated. However, the vapor phase and volatile components present in EOs have not been thoroughly investigated; there are a small number of published reports on the antimicrobial activity of some EOs and a few of their components against selected microorganisms. It is well known that the antimicrobial activity of EOs depends mainly on their chemical composition. It is also important; however, to understand the volatility of these compounds as well as the methodologies used to evaluate the antimicrobial effectiveness of their vapor phase. This review focuses on recent research regarding the chemical composition of EOs, their biological activity and mechanisms of action, the antimicrobial activity of EOs in the vapor phase, the different techniques that have been proposed to evaluate the antimicrobial effects of EOs in the vapor phase, and actual and potential applications of EOs in the vapor phase. Although there is still no standard methodology for determining the activity of EOs in the vapor phase, results reported thus far are encouraging and suggest possible applications in food preservation.

High-Intensity Light Pulses To Inactivate Salmonella Typhimurium on Mexican Chia (Salvia hispanica L.) Seeds.

Chia seeds provide a suitable environment for microorganisms. However, it is difficult to disinfect these seeds with water and/or chemical disinfectant solutions because the mucilage in the seeds can absorb water and consequently form gels. High-intensity light pulses (HILP) is one of the most promising emerging technologies for inactivating microorganisms on surfaces, in clear liquids and beverages, and on solid foods. The aim of this work was to evaluate the effect of HILP on Salmonella Typhimurium in culture medium (in vitro tests) and inoculated onto chia seeds (in vivo tests). HILP was effective against Salmonella Typhimurium under both conditions: 8 s of treatment (10.32 J/cm2) resulted in a 9-log reduction during in vitro tests, and 15 s of treatment (19.35 J/cm2) resulted in a 4-log reduction on the inoculated chia seeds. Salmonella Typhimurium inactivation kinetics were accurately described using the Weibull model (R2 > 0.939). These results indicate that the use of HILP for microbial inactivation on seeds could generate products suitable for human consumption.

Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil.

The aim of this study was to evaluate the structural, physical, and antifungal characteristics of starch edible films added with nanocomposites and Mexican oregano (Lippia berlandieri Schauer) essential oil (EO). Starch edible films were formulated with Mexican oregano EO (0%, 1%, or 2% v/v) and bentonite or halloysite (2%). Physical properties such as L* (luminosity), hue, film thickness, and O2 and CO2 permeability were determined. Structural analysis was carried out via atomic force microscopy (AFM). Antifungal activity against Aspergillus niger, Fusarium spp., and Rhizopus spp. was evaluated. The addition of EO and nanocomposites reduced luminosity, providing color to the edible films. Film thickness increased through the addition of EO concentration. O2 and CO2 permeability was increased by bentonite/EO films, and for halloysite films, CO2 permeability decreased as EO concentration increased. The addition of EO with both nanocomposites shows an evident morphological change in film structure, decreasing pore density and increasing pore size. In general, Mexican oregano EO added to edible starch films has an adequate fungicidal effect. The most sensitive microorganism tested was A. niger. Edible films added with Mexican oregano EO and nanocomposites show better physical and antifungal properties due to an adequate structural change in the biopolymer matrix.

Antioxidant Properties of Amazonian Fruits: A Mini Review of In Vivo and In Vitro Studies.

Brazil, Colombia, Ecuador, Peru, Bolivia, Venezuela, Suriname, Guyana, and French Guiana share an area of 7,295,710 km2 of the Amazon region. It is estimated that the Amazonian forest offers the greatest flora and fauna biodiversity on the planet and on its surface could cohabit 50% of the total existing living species; according to some botanists, it would contain about 16-20% of the species that exist today. This region has native fruit trees in which functional properties are reported as antioxidant and antiproliferative characteristics. Amazon plants offer a great therapeutic potential attributed to the content of bioactive phytochemicals. The aim of this mini review is to examine the state of the art of the main bioactive components of the most studied Amazonian plants. Among the main functional compounds reported were phenolic compounds, unsaturated fatty acids, carotenoids, phytosterols, and tocopherols, with flavonoids and carotenoids being the groups of greatest interest. The main beneficial effect reported has been the antioxidant effect, evaluated in most of the fruits investigated; other reported functional properties were antimicrobial, antimutagenic, antigenotoxic, analgesic, immunomodulatory, anticancer, bronchodilator, antiproliferative, and anti-inflammatory, including hypercholesterolemic effects, leishmanicidal activity, induction of apoptosis, protective action against diabetes, gastroprotective activity, and antidepressant effects.

Antioxidant and Antimicrobial Activity of Mexican Oregano (Poliomintha longiflora) Essential Oil, Hydrosol and Extracts from Waste Solid Residues.

Poliomintha longiflora is a Mexican oregano, which has not been widely studied. This work aimed to describe the chemical composition, antimicrobial and antioxidant activities present in P. longiflora essential oil (EO), the hydrosol from EO extraction and extracts from waste solid residues (WSRs), identified as ethanol extract, ethyl acetate extract and the subfractions of ethanol and ethyl acetate extracts. The chemical characterization of the EO, hydrosol and WSR extracts was performed by GC⁻MS and HPLC. Their antioxidant activity was evaluated using two methods, and their antimicrobial activity was evaluated against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Salmonella Typhimurium. Thirty-one chemical components were identified in the EO. The subfractions from the ethanol and ethyl acetate extracts contain methylmaleic anhydride, thymoquinone, thymol, carvacrol, thymol acetate, carvacrol acetate, and phenolic acids. The EO presented the highest biological activities for antioxidant (136.05 mg equivalent of ascorbic acid/g (AAE/g); IC50 83.70 µg/mL of 2, 2-diphenyl-1-picrylhydrazyl (DPPH)) and antimicrobial tests (minimal inhibitory concentration (MIC) value of 250⁻750 mg/L), while the hydrosol and the ethyl acetate extract from WSRs had the lowest antioxidant activity (14.16 and 12.29 mg AAE/g respectively), and the hydrosol had the lowest antimicrobial activity (MIC of 3000 mg/L). The data suggest that Mexican oregano P. longiflora hydrosol and extracts from waste solid residues can still have compounds with antimicrobial and antioxidant capacities.

Growth modeling to control (in vitro) Fusarium verticillioides and Rhizopus stolonifer with thymol and carvacrol / Modelización del crecimiento in vitro para controlar Fusarium verticillioides y Rhizopus stolonifer con timol y carvacrol

The aim of this study was to evaluate the antifungal activity (in vitro) of thymol and carvacrol alone or in mixtures against Fusarium verticillioides and Rhizopus stolonifer, and to obtain primary growth models. Minimal inhibitory concentration (MIC) was evaluated with fungal radial growth with thymol or carvacrol concentrations (0-1600mg/l). Mixtures were evaluated using concentrations below MIC values. Radial growth curves were described by the modified Gompertz equation. MIC values of carvacrol were 200mg/l for both fungi. Meanwhile, MIC values of thymol were between 500 and 400mg/l for F verticillioides and R. stolonifer, respectively. A synergistic effect below MIC concentrations for carvacrol (100mg/l) and thymol (100-375 mg/l) was observed. Significant differences (p <0.05) between the Gompertz parameters for the antimicrobial concentrations and their tested mixtures established an inverse relationship between antimicrobial concentration and mycelial development of both fungi. Modified Gompertz parameters can be useful to determine fungistatic concentrations.

El objetivo de este trabajo fue evaluar la actividad antifúngica in vitro del timol y del carvacrol, solos o en mezclas, contra Fusarium verticillioides y Rhizopus stolonifer, y obtener modelos primarios de crecimiento. Se evaluó la concentración inhibitoria mínima (CIM) con el crecimiento radial, se ensayaron concentraciones de timol y carvacrol de 0 a 1.600 mg/l. Las mezclas se evaluaron utilizando concentraciones por debajo de los valores de CIM. Las curvas de crecimiento radial fueron descritas por la ecuación de Gompertz modificada. Se obtuvieron los siguientes valores de CIM: carvacrol, 200 mg/l para las 2 especies; timol, 500 mg/l y 400 mg/l para F. verticillioides y R. stolonifer, respectivamente. Se observó un efecto sinèrgico a concentraciones inferiores a las CIM para el carvacrol (100mg/l) y el timol (100-375 mg/l). Hubo diferencias significativas (p <0,05) entre los parámetros de crecimiento de Gompertz; se estableció que existe una relación inversa entre la concentración de los antimicrobianos y el desarrollo del micelio de ambos hongos.

Growth modeling to control (in vitro) Fusarium verticillioides and Rhizopus stolonifer with thymol and carvacrol.

The aim of this study was to evaluate the antifungal activity (in vitro) of thymol and carvacrol alone or in mixtures against Fusarium verticillioides and Rhizopus stolonifer, and to obtain primary growth models. Minimal inhibitory concentration (MIC) was evaluated with fungal radial growth with thymol or carvacrol concentrations (0-1600mg/l). Mixtures were evaluated using concentrations below MIC values. Radial growth curves were described by the modified Gompertz equation. MIC values of carvacrol were 200mg/l for both fungi. Meanwhile, MIC values of thymol were between 500 and 400mg/l for F. verticillioides and R. stolonifer, respectively. A synergistic effect below MIC concentrations for carvacrol (100mg/l) and thymol (100-375mg/l) was observed. Significant differences (p<0.05) between the Gompertz parameters for the antimicrobial concentrations and their tested mixtures established an inverse relationship between antimicrobial concentration and mycelial development of both fungi. Modified Gompertz parameters can be useful to determine fungistatic concentrations.

Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages.

The aim of this research was to evaluate the effect of ultraviolet-C light on physicochemical, bioactive, microbial, and sensory characteristics of carrot beverages. Beverages were formulated with different concentrations of carrot juice (60, 80, and 100% [v/v]) and treated with ultraviolet-C light at different flow rates (0, 0.5, 3.9, and 7.9 mL s(-1)) and times (5, 10, 15, 20, and 30 min), equivalent to ultraviolet-C dosages of 13.2, 26.4, 39.6, 52.8, and 79.2 J cm(-2) Total soluble solids, pH, and titratable acidity were not affected by the ultraviolet-C light treatment. Ultraviolet-C light significantly affected (p < 0.05) color parameters of pure juice; however, at low concentration of juice, total color change was slightly affected (ΔE = 2.0 ± 0.7). Phenolic compounds (4.1 ± 0.1, 5.2 ± 0.2, and 8.6 ± 0.3 mg of GAE 100 mL(-1) of beverage with 60, 80, and 100% of juice, respectively) and antioxidant capacity (6.1 ± 0.4, 8.5 ± 0.4, and 9.4 ± 0.3 mg of Trolox 100 mL(-1) of beverage with 60, 80, and 100% of juice, respectively) of carrot beverages were not affected by ultraviolet-C light treatment. Microbial kinetics showed that mesophiles were mostly reduced at high flow rates in carrot beverages with 60% of juice. Maximum logarithmic reductions for mesophiles and total coliforms were 3.2 ± 0.1 and 2.6 ± 0.1, respectively, after 30 min of ultraviolet-C light processing. Beverages were well accepted (6-7) by judges who did not perceive the difference between untreated and Ultraviolet-C light treated beverages.

The Effect of the Diffusion of the Surgical Robot on the Hospital-level Utilization of Partial Nephrectomy.

INTRODUCTION: The rapid diffusion of the surgical robot has been controversial because of the technology's high costs and its disputed marginal benefit. Some, however, have suggested that adoption of the robot may have improved care for patients with renal malignancy by facilitating partial nephrectomy, an underutilized, technically challenging procedure believed to be less morbid than radical nephrectomy. We sought to determine whether institutional acquisition of the robot was associated with increased utilization of partial nephrectomy. METHODS: We used all payer data from 7 states to identify 21,569 nephrectomies. These patient-level records were aggregated to the hospital-level then merged with the American Hospital Association Annual Survey and publicly available data on timing of robot acquisition. We used a multivariable difference-in-difference model to assess at the hospital-level whether robot acquisition was associated with an increase in the proportion of partial nephrectomy, adjusting for hospital nephrectomy volume, year of surgery, and several additional hospital-level factors. RESULTS: In the multivariable-adjusted differences-in-differences model, hospitals acquiring a robot between 2001 and 2004 performed a greater proportion of partial nephrectomy in both 2005 (29.9% increase) and 2008 (34.9% increase). Hospitals acquiring a robot between 2005 and 2008 also demonstrated a greater proportion of partial nephrectomy in 2008 (15.5% increase). In addition, hospital nephrectomy volume and urban location were also significantly associated with increased proportion of partial nephrectomy. CONCLUSIONS: Hospital acquisition of the surgical robot is associated with greater proportion of partial nephrectomy, an underutilized, guideline-encouraged procedure. This is one of the few studies to suggest robot acquisition is associated with improvement in quality of patient care.

A hematologic condition expressed as a lung disease.

Pleural involvement secondary to Multiple Myeloma is considered a very rare complication. According to the literature only 1% of these patients develop a myelomatous pleural effusion. We present a case of a 39 year old man with multiple myeloma diagnosed six years prior to our evaluation, which developed progressive dyspnea, dry cough and right pleuritic chest pain two weeks prior to admission. On physical examination the patient had decreased breath sounds over the right posterior hemithorax accompanied by dullness to percussion. The chest radiogram was consistent with a right sided pleural effusion. Pleural fluid analysis revealed the presence of abundant abnormal plasma cells. The patient died four weeks after hospitalization. The presence of myelomatous pleural effusion is considered to be a poor prognostic finding, no matter at what disease stage it develops. So far no definite treatment has been shown to improve survival.

Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films.

Antimicrobial agents can be incorporated into edible films to provide microbiological stability, since films can be used as carriers of a variety of additives to extend product shelf life and reduce the risk of microbial growth on food surfaces. Addition of antimicrobial agents to edible films offers advantages such as the use of small antimicrobial concentrations and low diffusion rates. The aim of this study was to evaluate inhibition by vapor contact of Aspergillus niger and Penicillium digitatum by selected concentrations of Mexican oregano (Lippia berlandieri Schauer), cinnamon (Cinnamomum verum) or lemongrass (Cymbopogon citratus) essential oils (EOs) added to amaranth, chitosan, or starch edible films. Essential oils were characterized by gas chromatography-mass spectrometry (GC/MS) analysis. Amaranth, chitosan and starch edible films were formulated with essential oil concentrations of 0.00, 0.25, 0.50, 0.75, 1.00, 2.00, or 4.00%. Antifungal activity was evaluated by determining the mold radial growth on agar media inoculated with A. niger and P. digitatum after exposure to vapors arising from essential oils added to amaranth, chitosan or starch films using the inverted lid technique. The modified Gompertz model adequately described mold growth curves (mean coefficient of determination 0.991 ± 0.05). Chitosan films exhibited better antifungal effectiveness (inhibition of A. niger with 0.25% of Mexican oregano and cinnamon EO; inhibition of P. digitatum with 0.50% EOs) than amaranth films (2.00 and 4.00% of cinnamon and Mexican oregano EO were needed to inhibit the studied molds, respectively). For chitosan and amaranth films a significant increase (p<0.05) of lag phase was observed among film concentrations while a significant decrease (p<0.05) of maximum specific growth was determined. Chitosan edible films incorporating Mexican oregano or cinnamon essential oil could improve the quality of foods by the action of the volatile compounds on surface growth of molds.

Fungal inactivation by Mexican oregano (Lippia berlandieri Schauer) essential oil added to amaranth, chitosan, or starch edible films.

Edible films can incorporate antimicrobial agents to provide microbiological stability, since they can be used as carriers of a wide number of additives that can extend product shelf life and reduce the risk of pathogenic bacteria growth on food surfaces. Addition of antimicrobial agents to edible films offers advantages such as the use of low antimicrobial concentrations and low diffusion rates. The aim of this study was to evaluate inhibition of Aspergillus niger and Penicillium spp. by selected concentrations of Mexican oregano (Lippia berlandieri Schauer) essential oil added to amaranth, chitosan, or starch edible films. Oregano essential oil was characterized by gas chromatography-mass spectrometry (GC/MS) analysis. Amaranth, chitosan, and starch edible films were formulated with essential oil concentrations of 0%, 0.25%, 0.50%, 0.75%, 1%, 2%, and 4%. Mold radial growth was evaluated inoculating spores in 2 ways: edible films were placed over inoculated agar, Film/Inoculum mode (F/I), or the edible films were first placed in the agar and then films were inoculated, Inoculum/Film mode (I/F). The modified Gompertz model adequately described growth curves. There was no significant difference (P > 0.05) in growth parameters between the 2 modes of inoculation. Antifungal effectiveness of edible films was starch > chitosan > amaranth. In starch edible films, both studied molds were inhibited with 0.50% of essential oil. Edible films added with Mexican oregano essential oil could improve the quality of foods by controlling surface growth of molds.

An unusual presentation of alveolar hemorrhage.

We report the case of a female patient with an atypical case of alveolar haemorrhage secondary to disseminated strongyloidiasis. Although uncommon, clinicians should consider the diagnosis of pneumonia by disseminated strongyloidiasis in patients with endemic exposure to Strongyloides stercoralis who present with symptoms of cough, wheezing, and dyspnoea. Primary care physicians should strongly consider screening for strongyloidiasis in patients from endemic areas prior to considering the use of steroids or any other immunosuppressants. The best screening test would be serological testing.

Quantitative trait locus determining dietary macronutrient intakes is located on human chromosome 2p22.

BACKGROUND: Obesity is generally accompanied by increased food intake. OBJECTIVE: We sought to identify the genes influencing variation in dietary macronutrient intakes in Mexican Americans. DESIGN: We conducted a genome-wide scan by using data derived from food-frequency questionnaires in 816 participants from the San Antonio Family Heart Study. Household effect was simultaneously estimated in a variance component model with the use of SOLAR. RESULTS: All dietary intake measures (total calories, proteins, fat, saturated fat, monounsaturated fat, polyunsaturated fat, carbohydrates, and sucrose) were moderately heritable. Household effect was insignificant except on total calories and sucrose. Suggestive evidence of linkage with saturated fat intake was found on chromosome 2p22 near marker D2S1346 [logarithm of odds (LOD) = 2.62]. Intakes of total calories, fat, protein, and monounsaturated fat were also suggestively linked to the same marker. A significant linkage signal on chromosome 2p22 for leptin concentrations and fat mass was localized in this population, so we used leptin or fat mass as a covariate. Multipoint LOD scores for saturated fat dropped to 1.27 and 1.90, respectively, which suggested that this region on chromosome 2p contributes to both saturated fat intake and body adiposity. This chromosomal region contains the proopiomelanocortin gene (POMC). However, 2 polymorphisms in exon 3 of the POMC gene showed no association with saturated fat intake. CONCLUSIONS: The results strengthen the hypothesis that chromosome 2p22 harbors genes that influence a variety of obesity-related phenotypes, including macronutrient intakes.