Alignment of diet prescription to genotype does not promote greater weight loss success in women with obesity participating in an exercise and weight loss program.

OBJECTIVE: Genetics contribute to variability in individual response to weight-loss interventions. The objective of this study was to determine the efficacy of a commercially available exercise and weight-loss program and whether alignment of diet to genotype related to lipid metabolism promotes greater success. DESIGN: Sedentary women with obesity (n = 63) had genotype (FABP2rs1799883, PPARG2rs1801282, ADRB3rs4994C3, ADRB2rs1042713, rs1042714) determined using a direct-to-consumer genetic screening kit purported to promote greater weight-loss success through dietary recommendations based on these genes. Participants were randomly assigned to follow a moderate carbohydrate (MC) or lower carbohydrate (LC) hypo-energetic diet that aligned (A) or did not align (NA) with genotype for 24 weeks while participating in a resistance training and walking program. Data were analysed by general linear model repeated measures adjusted for baseline variables and are presented as mean (95% confidence interval) changes from baseline. RESULTS: Participants in the LC group experienced greater improvements (p = 0.051, ηp 2 = 0.025) in per cent changes in body composition (weight: MC -3.32 [-1.4, -5.2], LC -5.82 [-4.1, -7.6]; fat mass: MC -7.25 [-3.2, -11.2], LC -10.93 [-7.3, -14.5]; fat-free mass: MC -0.32 [1.4, -2.0], LC -1.48 [0.7, -3.0]; and body fat percentage: MC -4.19 [-1.6, -6.8], LC -5.60 [-3.3, -7.9] %). No significant differences were observed between genotype groups (weight: A -5.00 [-3.3, -6.7], NA -4.14 [-2.2, -6.1]; fat mass: A -10.15 [-7.0, -13.6], NA -8.02 [-4.0, -12.0]; fat-free mass: A -1.23 [0.3, -2.8], NA -0.56 [1.12, -2.3]; and body fat: A -5.28 [-3.0, -7.6], NA -4.51 [-1.9, -7.1] %). CONCLUSIONS: Adherence to this exercise and weight-loss program promoted improvements in body composition and health outcomes. While individuals following the LC diet experienced greater benefits, alignment of these diets to this genetic profile did not promote greater health outcomes.

Transfer student and gender issues within the Department of Animal Science at Texas A&M University.

Graduates with a B.S. or graduate degree from the Department of Animal Science (1986 to 1996) of Texas A&M University were surveyed by mail to gather opinions on the curriculum and satisfaction with their degrees. The survey contained five Likert questions (1 = excellent, 4 = poor) regarding satisfaction with major, educational results, personal growth, professional development, and skills important for employment. Multiple-choice questions (n = 9) addressed education, background, job status, and gender. Surveys (n = 2,192) were sent to students, and 470 responded. The undergraduate respondents (n = 396) comprised 71.2% (n = 282) nontransfer students and 28.8% (n = 114) transfer students. Transfer students reported a mean grade point ratio (GPR) of 3.05 +/- 0.43 at Texas A&M University in comparison to a nontransfer student mean GPR of 3.03 +/- 0.45 for hours completed at Texas A&M University (P = 0.83). The results for time from graduation to full-time employment for transfer students were similar to those of nontransfer students (P = 0.95). Differences in current annual salary between transfer students and nontransfer students were apparent (P < 0.0001). Transfer students and nontransfer students reported similarly that courses within the department were valuable (P = 0.95) and not redundant (P = 0.08). The two groups similarly rated contributions to critical thinking (P = 0.59) and speaking (P = 0.38). Undergraduate respondents (n = 392) were 48.9% (n = 192) male and 51.1% (n = 200) female. Males and females reported a mean GPR of 3.02 +/- 0.46 and 3.07 +/- 0.43, respectively (P = 0.35). Differences in job search time (P < 0.0001), starting salary (P = 0.0004), and current salary (P < 0.0001) were apparent between genders; females were paid less and searched longer before finding their first job. Males and females responded similarly that courses were valuable (P = 0.16) and were taught effectively (P = 0.37) and that teaching assistants made positive contributions (P = 0.43). Females felt a lesser contribution to critical thinking ability, leadership ability, and technical expertise. Results suggest the continuance of current educational practices, but changes to specific issues should be initiated.

Application of high hydrostatic pressure to eliminate Listeria monocytogenes from fresh pork sausage.

Ground pork patties were inoculated separately with 10(9) CFU/g each of three strains of Listeria monocytogenes obtained from the National Animal Disease Center (NADC). Inoculated patties were packaged under vacuum and treated at 414 megapascals (60,000 lb/in2) for up to 60 min by high hydrostatic pressure (HHP). Survivors were determined by surface plating onto modified Oxford agar and trypticase soy agar with yeast extract, as well as by the most probable number method using Listeria enrichment broth. Average D values ranged from 1.89 to 4.17 min, depending on the strain, with the most virulent strain (reported by the NADC) having the highest D value. We tested the usefulness of applying a mild heat treatment at 50 degrees C, simultaneously with HHP, to lower these values. Average D values ranged from 0.37 to 0.63 min, depending on the strain. Thus, a 10-log10 reduction could be achieved even in the most pressure-resistant strain of L. monocytogenes by a 6-min application of heat and HHP. Shelf life studies were also conducted, with spoilage levels reached after 5 days of storage at 4 degrees C for controls versus 28 days for treated samples. Sensory evaluation of uninoculated grilled patties showed that panelists could not distinguish between those treated by heat and HHP and untreated controls (P<0.05). Thus, treatment by HHP in combination with mild heating can be used successfully to produce safer, longer-lasting fresh pork without affecting quality.

Influence of various commercial packaging conditions on survival of Escherichia coli O157:H7 to irradiation by electron beam versus gamma rays.

Irradiation of ground beef patties inoculated with the organism Escherichia coli O157:H7 was performed either by gamma rays from a cobalt 60 source or by electron beam generated by a linear accelerator. Patties were packaged in one of the following materials: nylon/polyethylene bags, Saran/polyester/polyethylene bags (PM2), or Saran overwrap with a Styrofoam tray inside. Bags were sealed in air or under vacuum and were irradiated at either 5 or -15 degrees C. Average D10 values (dose required to inactivate 90% of a microbial population) ranged from 0.27 to 0.63 kGy, depending on the conditions. Overall, higher D10 values (P<0.0001) were obtained upon irradiation at -15 degrees C as compared with 5 degrees C. Cells inoculated in samples packaged in PM2 had the highest D10 values, but only if irradiated by electron beam at -15 degrees C (P<0.001). Since PM2 had the lowest oxygen permeability rate and since the temperature was too low for radicals to migrate easily, these conditions may have minimized the effect of oxygen- and water-derived radicals on microbial survival. Irradiation by gamma rays resulted in higher D10 values (P<0.047) than irradiation by electron beam, with the highest values being observed at -15 degrees C. Differences may be attributed to dose rate (1.0 kGy/h for gamma, 17 kGy/min for electron beam) since it is possible that, at low dose rates, microbial enzymes may have more time to repair damage to the cell due to irradiation, resulting in higher D10 values.

Food preservation using ionizing radiation.

Irradiation processing has been researched extensively and is now in use worldwide for many food commodities. Irradiation has been successfully used to reduce pathogenic bacteria, eliminate parasites, decrease postharvest sprouting, and extend the shelf life of fresh perishable foods. Although food irradiation is widely accepted in world food markets, U.S. markets have been slower to accept the idea of irradiated food products. For fruits and vegetables, irradiation is not a cure for shelf life problems; cost and quality problems damage preclude its general use. It appears that the most likely use of irradiation in fruits and vegetables is as an insect control in those commodities for which there is no effective alternative method. For grains such as rice and wheat, irradiation has been used primarily to control insect infestation when insects have been shown to develop resistance to the traditional fumigation methods. Treatment of spices with irradiation doses of 10 kGy has proved to extend shelf life without causing significant changes in sensory or chemical quality. Higher doses that effectively sterilize spices, however, may cause undesirable chemical and sensorial changes. For meat, especially red meat, irradiation is considered a viable alternative in the effort to improve the safety of meat products. With time, the authors believe that economic realities and the technical superiority of irradiation for specific poultry products will lead to public acceptance of the process. Irradiation of seafood products is still being considered for approval by the USFDA, although it is currently used in Asian and European markets, especially for shrimp. It is our belief that scientifically based research in food irradiation and the positive results thereof will also prove economical in the twenty-first century. As we move to a more peaceful world with reduced threat of nuclear holocaust, these valid opinions will prevail and will overshadow the distortions and misinformation generated by the opponents of irradiation.