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Early exposure to food contaminants reshapes maturation of the human brain-gut-microbiota axis

World Journal of Gastroenterology 2020年第23期26卷 3145-3169页

作者： Elodie Sarron Maxime Pérot Nicolas Barbezier Carine Delayre-Orthez Jérome Gay-Quéheillard Pauline M Anton Transformations and Agroressources(EA 7519) Institut Polytechnique UniLaSalleUniversitéd'ArtoisBeauvais 60026France Périnatalitéet risques Toxiques UMR-I-01Universitéde Picardie Jules VerneAmiens 80000France

Early childhood growth and development is conditioned by the consecutive events belonging to perinatal programming. This critical window of life will be very sensitive to any event altering programming of the main body functions.Programming of gut function, which is starting right after conception, relates to a very well-established series of cellular and molecular events associating all types of cells present in this organ, including neurons, endocrine and immune cells. At birth, this machinery continues to settle with the establishment of extra connection between enteric and other systemic systems and is partially under the control of gut microbiota activity, itself being under the densification and the diversification of microorganisms’ population. As thus, any environmental factor interfering on this pre-established program may have a strong incidence on body functions. For all these reasons, pregnant women, fetuses and infants will be particularly susceptible to environmental factors and especially food contaminants. In this review, we will summarize the actual understanding of the consequences of repeated low-level exposure to major food contaminants on gut homeostasis settlement and on brain/gut axis communication considering the pivotal role played by the gut microbiota during the fetal and postnatal stages and the presumed consequences of these food toxicants on the individuals especially in relation with the risks of developing later in life non-communicable chronic diseases.

关键词： Perinatal repeated low-level exposure Gut homeostasis Brain gut microbiota axis Food contaminants non-communicable chronic diseases Epigenetics

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Satisfaction about Patient-centeredness and Healthcare System among Patients with chronic Multimorbidity

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Journal of Huazhong University of Science and Technology(Medical Sciences) 2018年第1期38卷 184-190页

作者：周朝华唐尚锋王旭辉陈茁张冬兰高俊良 Bishwajit GHOSE 冯达贺知菲 Sanni YAYA 冯占春 School of Medicine and Health Management Tongji Medical CollegeHuazhong University of Science and TechnologyWuhan 430030 China Guangdong Women's and Children's Hospital Guangzhou 511400China Department of Health Policy and Management College of Public HealthUniversity of Georgia Athens GA 30602 USA School of International Development and Global Studies University of Ottawa ON K1H 8M5 Canada School of Politics and Public Administration Southwest University of Political Science & Law 401120 ChongqingChina

The aim of the present study was to measure the prevalence of multimorbidity in Bangladesh,India and China,and to assess the relationship between multimorbidity and patient＇s opinion regarding their involvement in healthcare decision-making and overall satisfaction of healthcare system.Cross-sectional data on 18 696 men and women aged 18 and above were collected from the World Health Survey of World Health Organization（WHO）.Outcome variables were subjective rating of（1） healthcare system＇s ability to involve patients in decision-making,and（2） satisfaction with the way healthcare system runs in the country.Self-reported chronic conditions were used to measure the prevalence of multimorbidity.Out of 9 chronic conditions,back pain,arthritis,and chronic cough appeared to be the most prevalent ones among majority of the participants.About one-third of the participants in China（30.7%） and two-thirds in Bangladesh（66.1%） and India（66.6%） reported having at least one chronic illness.Prevalence of multimorbidity was highest in India（34.3%） followed by Bangladesh（28.8%） and China（14.3%）.In Bangladesh,India and China,respectively 70.5%,41.7%,61.3% women and 54.5%,42.8% and 58.8 % men expressed dissatisfaction regarding the way healthcare system runs in their country.In Bangladesh and India,men who were living with multimorbidity were more likely to rate the patient-centeredness as ＂bad＂ than those who had no disease illness.This study suggests that the prevalence of multimorbidity was remarkably high especially in Bangladesh and India.Higher likelihood of dissatisfaction about healthcare system among multimorbid patients might be indicative of inadequacy in the provision of care in qualitative and quantitative terms.Key words

关键词： non-communicable chronic diseases multimorbidity healthcare patient satisfaction World Health Survey

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Knowledge, Attitudes, Practices, and Perceptions for Salt/Sodium Reduction in the Gastronomic Sector of Costa Rica

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Food and Nutrition Sciences 2023年第11期14卷 1094-1118页

作者： Hilda P. Núñez-Rivas Marlene Roselló-Araya Adriana Blanco-Metzler Benavides-Aguilar Karla Karol Madriz-Morales Unit of Health and Nutrition of the Costa Rican Institute of Research and Education on Nutrition and Health (INCIENSA) Cartago Costa Rica Independent Researcher Cartago Costa Rica Directorate of Research and Health Technologies Ministry of Health San José Costa Rica

Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food establishments, 13 restaurants, and 15 diners using non-probabilistic convenience sampling. Interviews were conducted with workers to assess knowledge, attitudes, and practices regarding salt reduction. The findings were analyzed to determine effective intervention strategies. Participants showed regular knowledge about salt/sodium. While they recognized the link with high blood pressure, understanding of other health problems was limited. Positive attitudes were observed toward healthy cooking and reducing sodium in pre-prepared food, especially in restaurants. Over 70% expressed a desire to reduce salt in food services, with more than 80% indicating a need for staff training, particularly in cafeterias lacking knowledge of low-salt preparations. High-sodium ingredients were prevalent, with saltshakers and sauces readily available. However, some individuals were reluctant to reduce salt/sodium intake, citing concerns about taste, food variety, and customer complaints. Obstacles to reducing salt/sodium levels included limited accessibility and the cost of low-sodium ingredients. The data collection tools and methodologies used in this study can serve as a foundation for future investigations and strategies to reduce salt consumption in food services. The study recommends government support for transforming the gastronomic sector and implementing regulations and knowledge enhancement. Collaboration with the productive sector is crucial for creating healthy environments. This research presents valuable evidence regarding the utilization of salt and sodium in the gastronomic sector, thereby assisting in the decision-making process for public health initiatives and the prevention of non-communicable chronic diseases. It highlights the significance of tackling sodium reduction in food services to encoura

关键词： Salt Sodium Gastronomic Sector Food Environment Knowledge Attitudes Practices Perceptions non-communicable chronic diseases

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