@article{AdamiDragstedEnigetal.1993, author = {Adami, Hans-Olov and Dragsted, Lars and Enig, Bent and Hansen, Jens and Haraldsd{\´o}ttir, J{\´o}hanna and Hill, Michael J. and Holm, Lars Erik and Knudsen, Ib and Larsen, Jens-Jorgen and Lutz, Werner K. and Osler, Merete and Overvad, Kim and Sabroe, Svend and Sanner, Tore and Strube, Michael and Sorensen, Thorkild I. A. and Thorling, Eivind B.}, title = {Report from the working group on diet and cancer.}, url = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-71601}, year = {1993}, abstract = {No abstract available.}, subject = {Krebs }, language = {en} } @article{Jacka2013, author = {Jacka, Felice N.}, title = {Nutritional Psychiatry: Inaugural Meeting in Tokyo}, url = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-101072}, year = {2013}, abstract = {Welcome to the inaugural meeting of the International Society for Nutritional Psychiatry Research (ISNPR). It is a great pleasure to have the opportunity to join with colleagues working in this new and exciting field of research. Although there has long been interest in the links between nutritional deficiencies and psychiatric illness, as well as interest in the role of food allergies in such illnesses, the last five years has seen a significant and notable growth in this nascent field of research, with an accompanying impact on the viewpoints and practices of scientists and clinicians working in mental health. In my particular field of interest - that of the role of overall dietary quality in the common mental disorders, depression and anxiety - there has been an exponential growth in the literature since the end of 2009. It is exciting and gratifying to see concordant results from across the globe, in young children and adolescents through to older adults, and from countries as diverse as Norway and Taiwan. The study of the efficacy of nutritional interventions in psychiatric illness is also developing rapidly, with high quality randomised controlled trials now being conducted in multiple settings and with outcomes that include cognition as well as depression, bipolar disorder, schizophrenia and anxiety disorders. Another important development in this field is the rapidly growing recognition that nutrition is of central importance in the risk for cognitive decline and dementia. As this new recognition filters through to clinical researchers, I look forward to seeing new interventions in this area. Another area of research with significant interest and activity grows from the understanding of the centrality of physical health to mental health and vice versa. There are many nutrition researchers, dietitians and other health practitioners working to address the physical health of patients with mental illness; acting on the recognition that physical and mental health are closely related and mutually reinforcing. There is no doubt that the formation of an international society is timely; we now have the opportunity to join forces to share knowledge and build important collaborations. Building capacity in this field by sharing our knowledge with students and early career researchers will be another important activity of our society, as will building the credibility of nutritional psychiatry research through a clear understanding and implementation of best practice scientific methodology. I welcome each of you to extend the invitation to join our new ISNPR to colleagues and students in your networks. I would also encourage you to contribute to the discussions and sharing of knowledge by contributing short pieces to our newsletter, which will be disseminated by the end of this year. For those who are unable to attend this year's meeting, we hope that 2014 may present a possibility for attendance. Our aim is conduct our first Annual General Meeting before the end of July 2013 via teleconference and I welcome agenda items from those interested. With very best wishes Felice Jacka President ISNPR}, subject = {Omega-3-Fetts{\"a}uren}, language = {en} } @article{SchreierBinnsHoeggeretal.2013, author = {Schreier, Peter and Binns, Colin and H{\"o}gger, Petra and Wu, Dayong}, title = {It began with citrus}, url = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-74918}, year = {2013}, abstract = {First Editorial of Open Access Journal "Nutrition and Medicine (NUME)" published by W{\"u}rzburg University Press: http://nume.de}, subject = {Ern{\"a}hrung}, language = {en} } @article{SchreierBinnsWu2014, author = {Schreier, Peter and Binns, Colin and Wu, Dayong}, title = {To surrender or to persevere?}, url = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-101096}, year = {2014}, abstract = {Second Editorial of Open Access Journal "Nutrition and Medicine (NUME)" published by W{\"u}rzburg University Press: http://nume.de}, subject = {Wissenschaftliches Arbeiten}, language = {en} } @article{ShephardLutz1989, author = {Shephard, S. E. and Lutz, Werner K.}, title = {Nitrosation of dietary precursors}, url = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-70311}, year = {1989}, abstract = {The diet contains a large number of constituents which can be nitrosated in the gastrointestinal tract (especially in the stomach) to potentially carcinogenic nitroso compounds (NOC). The nitrosation of food mixtures has been investigated with a number of assays, such as chemical analysis or detection of alkylating potential, mutagenicity and carcinogenicity. Relatively good information is available on the formation of stable nitrosamines using high nitrite concentrations. Little is known, however, about the formation of chemically unstable NOC at low nitrite concentration and their genotoxicity in target cells. A comparison of the precursor classes, alkylamines, aromatic amines, amino acids, amides and peptides, ureas and guanidines, reveals a vast range, both with respect to daily intake (105-fold) and nitrosation rate (104-fold both for 1st and 2nd order nitrite dependence). A total span of 108 results for the relative yield of NOC in the stomach. The endogenous NOC burden from dietary ureas and aromatic amines may represent as large a hazard as the intake of preformed NOC. Recent evidence also indicates that heterocyclic amines and phenols must be considered and that the half-life of nitrosated a-amino acids can be much longer than that of nitrosated primary alkylamines. In these classes, more information should be collected on dietary concentrations, on the nitrosation under realistic conditions and on the genotoxicity in stomach lining cells. Within a chemical precursor class, a wide range is seen with respect to alkylating potency. It cannot, therefore, be excluded that individual precursors within the top ranking classes might become more important than single preformed NOC. Not considered in the above analysis but probably just as important for a risk evaluation in a population is the knowledge of the nitrosation conditions and target cell susceptibility in individuals.}, subject = {Ern{\"a}hrung}, language = {en} } @incollection{ShephardSchlatterLutz1987, author = {Shephard, S. E. and Schlatter, C. and Lutz, Werner K.}, title = {Model risk analysis of nitrosatable compounds in the diet as precursors of potential endogenous carcinogens}, url = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-86188}, publisher = {Universit{\"a}t W{\"u}rzburg}, year = {1987}, abstract = {The potential health risk posed by the endogenous formation of N-nitroso compounds (NOC) from nitrosation of dietary ureas, guanidines, amides, amino acids and amanes (primary, secondary and aromatic) was estimated according to the model: Risk = ( daily intake of precursor] X (gastric concentration of nitrite ]n X [nitrosatability rate constant] X [cilrcinogenicity of derivative]. The daily intakes ofthese compound classes span five orders ofmagnitude (100 g/day amides, top; 1-10 mg/day secondary amines, ureas, bottom); the nitrosation rate constants span seven orders of magnitude (aryl amines, ureas, top; amides, secondary amines, bottom); and the carcinogenicity estimates span a 10 000-fold range from 'very strong' to 'virtually noncarcinogenic'. The resulting risk estimates likewise span an enormous range (nine orders of magnitude ): dietary ureas and aromatic amines combined with high nitrite concentration could pose as great a risk as the intake of preformed N-nitrosodimethylamine in the diet. In contrast, the risk posed by the in-vivo nitrosation of primary and secondary amines is probably negligible. The risk contributed by amides (including protein), guanidines and primary amino acids is intermediate between these two extremes.}, subject = {Risikoanalyse}, language = {en} } @article{Truswell2013, author = {Truswell, Arthur Stewart}, title = {Medical history of obesity}, url = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-78910}, year = {2013}, abstract = {This paper contains the following sections, in approximate chronological order: Early years, Scientific research on energy metabolism, Clinical teaching, Evidence on health risks, Slow recognition of obesity in diabetes, Depression and war, some Obesity research continued in the 1950s and 1960s, New approaches to management, a Universal standard weight for height, Luxuskonsumption, Calories (incompletely) replaced by Joules, Food intakes of obese people, Genetics, unexpected Surge of obesity from 1980, Diabetes, Scarcity of effective, safe drugs for obesity, Leptin and Ghrelin stimulate basic research, Why has the obesity epidemic happened? What is the best weight-reducing diet? Bariatric surgery}, subject = {Fettsucht}, language = {en} }