A pan-European ring trial to validate an International Standard for detection of Vibrio cholerae, Vibrio parahaemolyticus and Vibrio vulnificus in seafoods.

Globally, vibrios represent an important and well-established group of bacterial foodborne pathogens. The European Commission (EC) mandated the Comite de European Normalisation (CEN) to undertake work to provide validation data for 15 methods in microbiology to support EC legislation. As part of this mandated work programme, merging of ISO/TS 21872-1:2007, which specifies a horizontal method for the detection of V. parahaemolyticus and V. cholerae, and ISO/TS 21872-2:2007, a similar horizontal method for the detection of potentially pathogenic vibrios other than V. cholerae and V. parahaemolyticus was proposed. Both parts of ISO/TS 21872 utilized classical culture-based isolation techniques coupled with biochemical confirmation steps. The work also considered simplification of the biochemical confirmation steps. In addition, because of advances in molecular based methods for identification of human pathogenic Vibrio spp. classical and real-time PCR options were also included within the scope of the validation. These considerations formed the basis of a multi-laboratory validation study with the aim of improving the precision of this ISO technical specification and providing a single ISO standard method to enable detection of these important foodborne Vibrio spp.. To achieve this aim, an international validation study involving 13 laboratories from 9 countries in Europe was conducted in 2013. The results of this validation have enabled integration of the two existing technical specifications targeting the detection of the major foodborne Vibrio spp., simplification of the suite of recommended biochemical identification tests and the introduction of molecular procedures that provide both species level identification and discrimination of putatively pathogenic strains of V. parahaemolyticus by the determination of the presence of theromostable direct and direct related haemolysins. The method performance characteristics generated in this have been included in revised international standard, ISO 21872:2017, published in July 2017.

Applications of nutrient profiling: potential role in diet-related chronic disease prevention and the feasibility of a core nutrient-profiling system.

BACKGROUND/OBJECTIVES: A number of different nutrient-profiling models have been proposed and several applications of nutrient profiling have been identified. This paper outlines the potential role of nutrient-profiling applications in the prevention of diet-related chronic disease (DRCD), and considers the feasibility of a core nutrient-profiling system, which could be modified for purpose, to underpin the multiple potential applications in a particular country. METHODS: The 'Four 'P's of Marketing' (Product, Promotion, Place and Price) are used as a framework for identifying and for classifying potential applications of nutrient profiling. A logic pathway is then presented that can be used to gauge the potential impact of nutrient-profiling interventions on changes in behaviour, changes in diet and, ultimately, changes in DRCD outcomes. The feasibility of a core nutrient-profiling system is assessed by examining the implications of different model design decisions and their suitability to different purposes. RESULTS AND CONCLUSIONS: There is substantial scope to use nutrient profiling as part of the policies for the prevention of DRCD. A core nutrient-profiling system underpinning the various applications is likely to reduce discrepancies and minimise the confusion for regulators, manufacturers and consumers. It seems feasible that common elements, such as a standard scoring method, a core set of nutrients and food components, and defined food categories, could be incorporated as part of a core system, with additional application-specific criteria applying. However, in developing and in implementing such a system, several country-specific contextual and technical factors would need to be balanced.

Toward public health nutrition strategies in the European Union to implement food based dietary guidelines and to enhance healthier lifestyles.

This paper suggests strategies for implementing the EU food based dietary guidelines. Dietary guidelines have been developed and disseminated in many countries across the world. However, the EU guidelines are the first to include a specific section on implementation. The aims of the guidelines are twofold, 1) to provide food based dietary guidelines which can be used as a consistent communication tool and 2) as a springboard to planning, implementing, and evaluating public health nutrition strategies. The report is not intended to be prescriptive. It aims to build upon a solid evidence base to provide practical and cost effective suggestions for developing public health strategies, which member countries can use and tailor to the social, cultural and health needs of their populations. Diet and physical activity related diseases impose vast costs on the European economy. However, despite the enormous costs to healthcare systems and in terms of lost productivity, there have been a very few resources allocated in Europe to attempting to prevent these, rather than treating them. The burden of disease exists in the majority of the population, and not in high-risk groups. The optimal public health strategy is thus to focus on the population as a whole, rather than targeting those with increased risk factors or pre-existing disease. Reviews have been carried out on the health impact effectiveness of various types of intervention to promote healthy eating and physical activity in the population. These conclude that the most effective interventions a) adopt an integrated, multidisciplinary, and comprehensive approach b) involve a complementary range of actions, and c) work at an individual, community, environmental and policy level. Information provision in isolation is not effective, and may exacerbate inequalities in health. In some countries inequities in diet and physical activity are not only significant contributors to inequalities in health, but are increasing. Effective interventions to address inequities need to tackle the broader determinants of health, including social exclusion, social cohesion, environmental, and structural factors. One of the most easily transferable frameworks for the development of public health strategies attempts to capture the individual, community, environmental and policy levels, by working through 'target groups', 'settings', and 'approaches'. The Working Party has suggested outline strategies for each of the key target groups, setting and approaches which it has identified as having the potential for maximum reach and influence. The key characteristics of effective interventions for each of these is given. Finally, the evidence base points to the importance of a co-ordinated, multisectoral and population wide strategy. In order to develop and implement such strategies, identifiable structures and mechanisms will be needed at a national level within member states.

The school setting: an opportunity for the implementation of dietary guidelines.

Nutrition, physical activity and health related promotion programmes in schools have developed into a mature field of research over the past decades. A number of success factors have been identified and evidence-based interventions have been performed. However, the school setting as an arena for evidence-based health promotion programmes, is still not used to its full potential. Schools provide an excellent arena for reaching large segments of the population, such as young people, school staff, families and the surrounding community. There is a need for an overview regarding the current status of nutrition, physical activity, related health as well as support structures in the EU member states. Based upon such an analysis, a consensus report should be written, pointing out the major problems at hand. Self-assessment tools for national as well as for school level should be produced, in order to guide changes, but also to include an element of continuous assessment of change, for evaluation purposes.

Nutrition knowledge, attitudes, and fat consumption.

A questionnaire on nutrition knowledge, attitudes, and consumption of foods contributing highly to fat in the diet of United Kingdom residents was completed by 210 subjects. Personal attitudes were found to be good predictors of consumption and much more important than perceived social pressure from other persons. Women, subjects in the 26- to 45-year age group, and those of higher socioeconomic class tended to have more negative attitudes toward consumption of such foods. Nutrition knowledge was not found to relate to attitudes or to consumption of the foods.

Validity of calculating fatty acid intake from mixed diets.

One hundred and seventy six weighed duplicate diets were collected over 16 consecutive days from 11 subjects. Analyses of their fatty acid composition were used to asses the validity of food composition tables. Four different calculating techniques were employed. Using the published data produced correlation coefficients of 0.29 between analysed and calculated polyunsaturated/saturated fatty acid ratios, whilst the addition of new analytical data and recoding fried foods produced a correlation coefficient of 0.56. The latter method also decreased the mean difference between analysed and calculated polyunsaturated/saturated consumption, when compared with the standard procedure.

Fatty acid composition of selected foods consumed in a mixed diet study.

In a 16 day dietary survey of 11 subjects, twenty foods were consumed which contributed significantly to the fat intake of the group, but on which fatty acid data were not available. These twenty foods were sampled using the procedure described in the published food composition tables and analysed for their fatty acid composition. The sampling procedure and results of fatty acid analysis are presented.

Description of a food recording electronic device for use in dietary surveys.

A Food Recording Electronic Device has been developed for quantitative collection of dietary data in the home for a period of up to 3 weeks. The accumulated information on the weights and types of food, and time of consumption, is transferred to a host computer for calculation of the nutrient composition of the diet. Using this method the subject does not have to read the balance or keep a written diary, and the need for coding of records by a dietitian is eliminated.

Energy, protein and fat intake estimated using a food recording electronic device compared with a weighed diary.

Twenty nine subjects kept a weighed diet diary for 7 days. This was coded using both detailed food composition tables and food groups. During the 7 days a Food Recording Electronic Device (FRED) with food group keyboard labelling was also used. This group of motivated subjects had no difficulty in using the device, and the use of food groups was not a source of error. Some technical problems were identified which led to a significant systematic underestimation of energy, protein and fat determinations using the FRED, although the correlation coefficients between the two methods were high. The technical problems were of a type which can be eliminated in future models of the FRED.

Fat consumption and attitudes towards food with a high fat content.

A questionnaire on consumption of foods high in fat and attitudes towards these foods was completed by 518 subjects. The attitudes assessment followed the theory proposed by Fishbein & Ajzen (1975). The person's own feelings towards consumption of a type of food was found to be a good predictor of consumption, both for the individual type of food and for an index of the foods combined. Pressure from others was found to be less predictive of consumption. The degree of prediction did not vary between subjects grouped according to sex, age or social class. There were, however, differences in consumption and attitudes between these groups. Females were found to have lower consumption and more negative attitudes towards the high-fat foods. This was also true of the 26-45 year old group compared with both younger and older subjects. No differences were found between different social classes.

An abbreviated food table using food groups for the calculation of energy, protein and fat intake.

A method of estimating the energy, protein and fat composition of diets is described, based on 84 food groups. Data from 3 dietary studies are used to compare intake calculated using the food groups and detailed food composition tables, with analyses of duplicate diets. For even small groups of people the mean differences and correlation coefficients between calculated and analysed results are similar for both methods of calculation. This approach could be used as a rapid coding method, or where skilled manpower is not available.

The effects of moderate protein or energy supplements on subsequent nutrient intake in man.

A moderate energy (0 g protein, 420 kcal) supplement was given daily to a group of people (n = 14) in one week, and a placebo was administered daily in another week. A second group (n = 13) was given a protein supplement (14 g protein, 84 kcal) daily during one week and a placebo in a separate week. A crossover design was used. The effect of the energy supplement was to increase the mean energy intake by 273 kcal, in the treatment compared with the placebo week. That is, 32% of the energy value of the drink was accommodated by a change in the diet; this change was not significant. The effect of the protein supplement was to increase the mean protein intake on day 1 by 20.5 g, in the treatment compared with the placebo week. This increment decreased linearly throughout the week, to 5.9 g on day 7. At lunchtime, carbohydrate intakes were significantly depressed after the protein supplement, and protein intake was significantly increased after the energy supplement.