ライフサイエンスコーパス: seafood

1 nation diet (SFGED; FFGED plus nuts and fish/seafood).

2 nd in the breast milk of humans that consume seafood.

3 rbons (PAHs) via consumption of contaminated seafood.

4 septicemia after consumption of undercooked seafood.

5 ding the presence of anthropogenic debris in seafood.

6 or the determination of Hg in fish and other seafood.

7 legumes, fruit, whole grains, tomatoes, and seafood.

8 ate allergies to Anisakis after ingestion of seafood.

9 f tuna, salmon, high-mercury fish, and other seafood.

10 sumption of contaminated raw or under cooked seafood.

11 oxic mercury species in marine food webs and seafood.

12 ), and human exposure through consumption of seafood.

13 are becoming more frequently associated with seafood.

14 ealth benefits associated with diets high in seafood.

15 ging fisheries, and protecting the safety of seafood.

16 enteritis associated with the consumption of seafood.

17 ons from cancer risk associated with PAHs in seafood.

18 Hg concentrations in commercially important seafood.

19 rn (LOCs)] of PAH contaminants in Gulf Coast seafood.

20 quality and quality assessment procedures of seafood.

21 dietary sources include fatty fish and other seafood.

22 underlying comorbidities who are exposed to seafood.

23 antly because of consumption of contaminated seafood.

24 ociated with the consumption of contaminated seafood.

25 ects might be influenced by a diet including seafood.

26 uropean countries as an healthy and valuable seafood.

27 or the determination of Hg in fish and other seafood.

28 skin prick tests were negative for suspected seafoods.

29 ates, and algae, many of which are important seafoods.

30 s, chicken without skin, low-fat cheese, and seafood (-0.14 to -0.71 kg; P = 0.01 to P < 0.001).

31 n of road-to-rail terminals accommodate meat/seafood (4.9%) and paper (0.7%), the United States could

32 , 0.61; P < 0.001 for trend), 0.16 mg/dl for seafood (95% CI 0.06, 0.27; P = 0.005 for trend), and -0

33 Overall, consumption of seafood above the recommended limit of 340 g/week was as

34 However, the demand for seafood across the world now exceeds that available from

35 4; 95% CI: 1.09, 1.20; P < 0.001), and other seafood (adjusted OR: 1.12; 95% CI: 1.08, 1.15; P < 0.00

36 nd, therefore, could be employed for routine seafood analysis.

37 e who consumed the highest quintile of meat, seafood and alcohol.

38 prudent to advise patients to consume meat, seafood and alcoholic beverages in moderation, with spec

39 The associations between total intake of seafood and cognition were strongly dose-dependent; the

40 or the determination of Pb, Cd, As and Cu in seafood and fish feed samples by Simultaneous Electrothe

41 ample, including fresh, stored and processed seafood and from any waste of industrial fish processing

42 ilar offset in delta(202)Hg between consumed seafood and hair samples from Gulf of Mexico recreationa

43 Dietary consumption of seafood and n-3 fatty acids was annually assessed by a f

44 s of the 2 main dietary protein sources lean seafood and nonseafood to modulate fasting and postprand

45 ied: vegetable, fruit, and white rice (VFR); seafood and noodle (SfN); and pasta, cheese, and process

46 it is possible to measure these compounds in seafood and other media, we do not have sufficient infor

47 il) for two representative commodities: meat/seafood and paper articles.

48 the HEI-2010, including whole grains, dairy, seafood and plant proteins, and ratio of unsaturated to

49 n-3 PUFAs from both seafood and plant sources may reduce CHD risk, with litt

50 urinary arsenic concentrations by levels of seafood and rice intakes.

51 As the consumption of seafood and shellfish increases around the world, so is

52 delineate the presence of these compounds in seafoods and to facilitate research in a new era of arse

53 g policies by 70% (+20 kg CO2,e/ton for meat/seafood) and 310% (+30 kg CO2,e/ton for paper) by upgrad

54 E sensitization to mites, pets, cockroaches, seafood, and cheese, respectively, is significantly asso

55 ample and 3-d dietary record for water, fish/seafood, and rice.

56 Most US adults consume seafood, and the blood mercury concentration is associat

57 ough seafood is a source of dietary mercury, seafood appeared to explain a relatively small proportio

58 catching and commercialisation practices of seafood are adequate, warranting good quality fish and m

59 PAHs, which can accumulate in seafood, are known carcinogens and developmental toxican

60 One billion people depend on seafood as their primary source of protein and 25% of th

61 est minimal risk to public health from these seafoods as a result of the disaster; however, the most

62 tharvest treatments are effective at killing seafood-associated bacteria, but most of these treatment

63 Vibrio parahaemolyticus, a leading cause of seafood-associated enteritis worldwide, is dependent upo

64 ibrio parahaemolyticus, the leading cause of seafood-associated gastroenteritis in the United States,

65 emolyticus is the leading worldwide cause of seafood-associated gastroenteritis, yet little is known

66 PUFAs may particularly reduce CHD risk when seafood-based n-3 PUFA intake is low, which has implicat

67 Additionally, seafood-based, long-chain n-3 PUFAs may modify the effec

68 of the long-standing suspicions (red meats, seafood, beer, and liquor), exonerated others (total pro

69 of the long-standing suspicions (red meats, seafood, beer, and liquor), exonerated others (total pro

70 mmon marine bacterium and a leading cause of seafood-borne bacterial gastroenteritis worldwide.

71 parahaemolyticus is the most common cause of seafood-borne gastroenteritis worldwide and a blight on

72 emolyticus is the leading cause of bacterial seafood-borne gastroenteritis worldwide, yet little is k

73 humans, it is the leading cause of bacterial seafood-borne gastroenteritis.

74 is a human pathogen and the leading cause of seafood-borne gastroenteritis.

75 out investigations for the authentication of seafood by means of DNA analysis.

76 issible concentrations for toxic elements in seafood by the European food safety authorities, as well

77 Seafood is part of a healthy diet, but seafood can also contain methyl mercury-a neurotoxin.

78 nd dried product of tuna roe (bottarga) is a seafood characteristic of the Mediterranean area and exp

79 The following seafood collected in Todos os Santos Bay, Brazil was als

80 Increasing consumer demand for seafood, combined with concern over the health of our oc

81 rd Analysis Critical Control Point system by seafood companies, the number of seafood-related foodbor

82 ) based on frequency of the specific type of seafood consumed (included in the model as continuous va

83 t the monitoring of the Hg concentrations in seafood consumed from the region.

84 the foodweb, posing a health threat to human seafood consumers and wildlife in coastal regions worldw

85 10 prompted concern about health risks among seafood consumers exposed to polycyclic aromatic hydroca

86 ds to detect these marine toxins and protect seafood consumers' health is becoming evident.

87 ove LOCs for pregnant women who are high-end seafood consumers.

88 for species that metabolize FOSA, including seafood consuming human populations.

89 ge, sex, education, and total energy intake, seafood consumption (>/= 1 meal[s]/week) was significant

90 .75% of the total variation) associated with seafood consumption (white fish, oily fish, and shellfis

91 S adults and to explore the relation between seafood consumption and blood mercury.

92 Higher levels of meat and seafood consumption are associated with an increased ris

93 he US suggest that higher levels of meat and seafood consumption are associated with higher serum lev

94 ted a food frequency questionnaire assessing seafood consumption at 32 weeks' gestation.

95 g per week, suggesting that advice to limit seafood consumption could actually be detrimental.

96 Seafood consumption during pregnancy is thought to be be

97 sing health benefits and risks associated to seafood consumption have been carried out in raw product

98 The objective was to describe seafood consumption in US adults and to explore the rela

99 concentration increased as the frequency of seafood consumption increased (P < 0.001).

100 Seafood consumption is promoted for its many health bene

101 Seafood consumption is the primary route of methylmercur

102 Maternal seafood consumption of less than 340 g per week in pregn

103 e this approach for individuals with complex seafood consumption patterns.

104 veloping fetus and child; b) use appropriate seafood consumption rates; c) include all relevant healt

105 As seafood consumption shifts from fishery harvests towards

106 Although seafood consumption was also correlated with higher brai

107 Seafood consumption was categorized by type (fish or she

108 In cross-sectional analyses, moderate seafood consumption was correlated with lesser Alzheimer

109 blood mercury concentrations by frequency of seafood consumption were tested.

110 lternate pathways, participants who reported seafood consumption within 2 days before urine collectio

111 In conclusion, seafood consumption, higher housekeeping frequency, and

112 Seafood consumption, obtained from a food-frequency ques

113 le for verbal intelligence quotient (IQ) (no seafood consumption, odds ratio [OR] 1.48, 95% CI 1.16-1

114 Because seafood contains arsenolipids and arsenosugars that meta

115 A LOCs significantly underestimate risk from seafood contaminants among sensitive Gulf Coast populati

116 ous diseases and has become one of the major seafood contaminants.

117 rldwide distribution of producer species and seafood contaminated with PLTX-like molecules illustrate

118 ous human illness caused by the ingestion of seafood contaminated with saxitoxin and its derivatives

119 scribed in humans following the ingestion of seafood contaminated with saxitoxin and/or its derivativ

120 Using seafood contamination following the Deepwater Horizon ac

121 air pollution, drinking water contamination, seafood contamination, and ambient air pollution.

122 We calibrated urinary concentrations of non-seafood-derived iAs, DMA, and methylarsonate, as well as

123 el ultrasonic tenderisation technique in raw seafood designed for restaurants and consumers.

124 important health threat and their levels in seafood destined to human consumption are regulated in m

125 ach outcome measure, the lower the intake of seafood during pregnancy, the higher the risk of subopti

126 from exposure to trace contaminants in 340 g seafood eaten weekly.

127 oorganisms, and rich dietary sources include seafood, especially marine invertebrates ( approximately

128 Methylmercury from seafood, ethylmercury used as a bactericide, inorganic m

129 tween intake of different amounts of various seafood (fish and fish products) and cognitive performan

130 95% CI: 2.12, 4.95), respectively, among low seafood/fish eaters and 1.13 (95% CI: 0.64, 1.99), 1.29

131 5% CI: 1.18, 3.51), respectively, among high seafood/fish eaters.

132 (<86 g/day) but not among those with a high seafood/fish intake (>/=86 g/day).

133 oking and CHD risk among subjects with a low seafood/fish intake (<86 g/day) but not among those with

134 High seafood/fish intake attenuated the positive association

135 afood/fish intake, light smokers with a high seafood/fish intake had substantially reduced risk of CH

136 Seafood/fish intake has been regarded as a protective fa

137 Compared with heavy smokers with a low seafood/fish intake, light smokers with a high seafood/f

138 ween smoking and risk of CHD are modified by seafood/fish intake, we studied 72,012 Japanese men and

139 The thermally processed seafood flavour produced from eb-SWPH exhibited a roaste

140 sed as the precursor for thermally processed seafood flavour.

141 ee days each, while abstaining from rice and seafood following a three-day washout period.

142 and evaluate BPA bioaccessibility in canned seafood for the first time.

143 s hypothesized that bioaccessible mercury in seafood forms part of complexes that do not interact wit

144 Seafood fraud - often involving substitution of one spec

145 Species substitution is a form of seafood fraud for the purpose of economic gain.

146 as a valuable tool to provide information on seafood freshness.

147 infection associated with the consumption of seafood from Alaska.

148 Results are also presented in seafood from the Mediterranean coast.

149 nium and selenium species from different raw seafood has been assessed by using a simulated gastric a

150 sure, the maximum content of these toxins in seafood has been limited by legal regulations worldwide.

151 s establishment of their allowance levels in seafood has been prevented by the lack of pure toxins.

152 The consumption of marine mussels as popular seafood has increased steadily over the past decades.

153 ions than their wild counterparts, with wild seafood having 2- to 12-fold higher concentrations, depe

154 Soon after the ingestion of raw seafood, he showed wheals, loss of consciousness and low

155 ns and socio-economic benefits from removing seafood health advisories are evaluated against the detr

156 food items in the United States and compared seafood Hg concentrations from our database to those use

157 ect our collective, available information on seafood Hg concentrations.

158 ng detection during Ostreopsis blooms and in seafood highlights the need to characterize its toxic ef

159 erstudied, as are specific seafood items and seafood imports from Asia and South America.

160 d analyse 22 species of wild and aquaculture seafood in order to develop a model for future comprehen

161 he study to participants who did not consume seafood in the preceding 24 hr, total urinary arsenic co

162 0, 83.0% +/- 0.7% (+/-SE) of adults consumed seafood in the preceding month.

163 n health through consumption of contaminated seafood in the region.

164 hs from infections related to consumption of seafood in the United States.

165 ge of the beneficial nutrient composition of seafood, in particular omega-3 fatty acids, selenium, ta

166 As the global population and its demand for seafood increases more of our fish will come from aquacu

167 aster posed a significant threat to the U.S. seafood industry.

168 for each participant that no longer reflect seafood intake and can facilitate research about low-to-

169 evel increased with increasing total meat or seafood intake and decreased with increasing dairy intak

170 ation of the associations with self-reported seafood intake and estimated or measured n-3 fatty acids

171 m this US cohort support the conclusion that seafood intake during pregnancy is associated with reduc

172 uire confirmation, but suggest that limiting seafood intake during pregnancy may have a limited impac

173 After adjustment, maternal seafood intake during pregnancy of less than 340 g per w

174 in the USA, women are advised to limit their seafood intake during pregnancy to 340 g per week.

175 development of different levels of maternal seafood intake during pregnancy.

176 corresponding relative risk associated with seafood intake was 1.51 (95 percent confidence interval,

177 Low maternal seafood intake was also associated with increased risk o

178 Seafood intake was first measured by a food frequency qu

179 Elongated n-3 PUFA intake and seafood intake were not associated with length of gestat

180 examined associations of marine n-3 PUFA and seafood intake with birth weight and birth-weight-for-ge

181 We hypothesized that lean-seafood intake would reduce cardiovascular lipid risk fa

182 ne, an organic arsenic compound derived from seafood intake, is considered nontoxic.

183 ent for diabetes risk factors and markers of seafood intake, participants with type 2 diabetes had a

184 whereas moderate drinking, sweet fruits, and seafood intake, particularly oily fish, should be tailor

185 ced docosahexaenoic acid exposure from lower seafood intake, reduced uptake of childhood vaccinations

186 isk of incident gout, including meat intake, seafood intake, sugar sweetened soft drinks, and consump

187 After adjustment for biomarkers of seafood intake, total urine arsenic was associated with

188 ed biomarkers reflected iAs exposure but not seafood intake, we compared urinary arsenic concentratio

189 l effects on child development with maternal seafood intakes of more than 340 g per week, suggesting

190 Self-reported seafood intakes, estimated n-3 polyunsaturated fatty aci

191 fficult in populations with moderate-to-high seafood intakes.

192 els of iAs exposure in populations with high seafood intakes.

193 The lean-seafood intervention prevented the elevated ratio of tot

194 ive to the nonseafood intervention, the lean-seafood intervention reduced fasting (relative differenc

195 tera fish poisoning (CFP) is the most common seafood intoxication worldwide, its burden has been diff

196 The LOQ in seafood is 11 mug palytoxin/kg mussel meat, lower than t

197 Seafood is a highly traded and sought after commodity on

198 However, although seafood is a known source of mercury, little is known ab

199 amnesic shellfish poisoning (ASP) toxins in seafood is a severe and growing threat to human health.

200 Although seafood is a source of dietary mercury, seafood appeared

201 ion of inorganic arsenic (iAs) determined in seafood is dependent on the extraction method.

202 Seafood is highly perishable and has a short shelf-life.

203 Surimi seafood is not currently fortified with dietary fiber, n

204 Surimi seafood is not currently fortified with these nutraceuti

205 Seafood is part of a healthy diet, but seafood can also

206 Seafood is the predominant source of omega-3 fatty acids

207 The dietary source of n-3 LC-PUFA, fish and seafood, is increasingly provided by aquaculture but usi

208 Mean Hg concentrations for each seafood item were highly variable among studies, spannin

209 fold higher concentrations, depending on the seafood item.

210 are relatively understudied, as are specific seafood items and seafood imports from Asia and South Am

211 m our database and FDA-MP estimates for most seafood items examined.

212 The high variability in Hg in common seafood items has considerable ramifications for public

213 nd knowledge gaps of Hg in common commercial seafood items in the United States and compared seafood

214 We calculated a grand mean for individual seafood items, based on reported means from individual s

215 of concern and signal the need for enhanced seafood labelling regulations, monitoring and law enforc

216 th a diet avoiding cereals, milk, eggs, fish/seafood, legumes/peanuts, and soy for 6 weeks.

217 ur produced from eb-SWPH exhibited a roasted seafood-like flavouring.

218 the U.S. Food and Drug Administration (FDA) Seafood List.

219 biota as well as bioaccumulation in fish and seafood, making it necessary to develop methodologies to

220 ome improvement in the transparency of local seafood marketing compared to previous studies, the resu

221 seafood traceability and promote sustainable seafood markets using one of the world's most highly pri

222 s produce sharp predictions about changes in seafood markets.

223 TBARS) assay to determine lipid oxidation in seafood may be inaccurate for samples containing krill o

224 ere positively correlated with the number of seafood meals consumed per week (rho = 0.16; P = .02).

225 le grains, red and processed meats, fish and seafood, milk, and total energy.

226 ounds or following ingestion of contaminated seafood, most infamously oysters.

227 A similar association was found between seafood n-3 fatty acid intake and prostate cancer mortal

228 We examined the relation of fish and seafood n-3 fatty acid intakes with prostate cancer inci

229 Fish and seafood n-3 fatty acids may prevent or delay the progres

230 m and it was applied for an 8 years study in seafood (n=202) and fish feeds (n=275) from the Greek ma

231 (PUFA) consumption, focusing on long chain (seafood) n-3 PUFA, including their principal dietary sou

232 5%), high processed meats (57766; 8.2%), low seafood omega-3 fats (54626; 7.8%), low vegetables (5341

233 ened beverages (SSBs), polyunsaturated fats, seafood omega-3 fats, and sodium.

234 ces (60% of total dietary proteins from lean-seafood or nonseafood sources for 4 wk).

235 animal foods (animal fats, dairy, eggs, fish/seafood, poultry/red meat, miscellaneous animal-based fo

236 rsion of chitinous bio waste associated with seafood processing, etc.

237 ns in humans are derived from consumption of seafood produce and from water exposure.

238 We describe how we engaged with large seafood producers to coproduce a global science-business

239 s should be considered for studies regarding seafood product authenticity.

240 forts aimed to improve the sustainability of seafood production have generated important progress, pr

241 inor value can take place, since in a lot of seafood products , is not possible the assignation to a

242 the fulfillment of labeling regulations for seafood products and to verify traceability in commercia

243 termination of 9 synthetic musk compounds in seafood products by combining the quick, easy, cheap, ef

244 The method was tested on seven seafood products covering both a wide concentration rang

245 od was applied to quantify musk compounds in seafood products from the European southwest coast (oyst

246 used in the development of low-sodium surimi seafood products without significant change in gelation

247 y for the detection of ling (Molva molva) in seafood products.

248 gold standard for species authentication of seafood products.

249 depth understanding as to which nutrients in seafood provide benefit is required to permit the produc

250 rporated into the films and their effects on seafood quality attributes.

251 Vibrio vulnificus is the leading cause of seafood-related death in the United States due to its ab

252 This pathogen is responsible for over 95% of seafood-related deaths in the United States, and carries

253 t system by seafood companies, the number of seafood-related foodborne illnesses has increased.

254 sults may have considerable implications for seafood safety.

255 The total and iAs concentration in 22 seafood samples and RMs ranged between 0.27-35.2 and 0.0

256 verall, the levels of PAHs in all the tested seafood samples collected within one-year period after t

257 A total of 278 seafood samples consisting of 86 fishes, 65 shrimps, 59

258 tection of V. cholerae O139 in various fresh seafood samples could be accomplished with similar sensi

259 otal PAHs were detected in all four types of seafood samples during early part of the sampling period

260 Seafood samples from the fishing ground closure areas of

261 arsenocholine (AC)) in Brazilian and Spanish seafood samples is reported.

262 lasma mass spectrometry (ICP-MS) was used on seafood samples to assess the maximum bioaccessibility o

263 extraction methods were evaluated for three seafood samples to test whether the concentration of ino

264 The PAH levels in the tested seafood samples were similar to those detected in common

265 certified reference materials and in actual seafood samples.

266 g essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the hi

267 ing age and nursing mothers should consume 2 seafood servings/wk, limiting intake of selected species

268 A variety of seafood should be consumed; individuals with very high c

269 Meat products and seafood showed contamination levels not significant with

270 ed to lower levels of MeHg from a variety of seafood sources.

271 and the dominance of arsenobetaine (AB) from seafood sources.

272 a for Australia's >400 commercially produced seafood species a pilot study was undertaken to collect

273 Biodiversity of the seafood species analyzed was greater in Egypt, with nine

274 Bioaccessibility varied between seafood species and elements.

275 ted in raw and cooked commercially available seafood species from European markets.

276 remaining major edible commercial Australian seafood species include: choice of samples and nutrients

277 and all sensory and chemical results for the seafood species within an area met the criteria for reop

278 hydrocarbons (PAHs) and dispersant in >8,000 seafood specimens collected in federal waters of the Gul

279 many impacts on marine ecosystems, including seafood stock impoverishment, benthos mortality, and sed

280 consumption have analyzed the association by seafood subtype.

281 y purification step from fresh and processed seafood, suitable for any PCR analysis.

282 unreported and unregulated (IUU) fishing and seafood supply chain fraud are multifaceted problems tha

283 In adults consuming seafood, the blood mercury concentration increased as th

284 fants aged 12 months who did not eat fish or seafood, the geometric mean total urinary As concentrati

285 isms and, because they occur in many popular seafoods, their human metabolism and toxicology.

286 ntroduces the first direct immunoassay for a seafood toxin, specifically TTX.

287 uced in this paper could be applied to other seafood toxins, as well as to a wide range of low molecu

288 es trade data analyses can support effective seafood traceability and promote sustainable seafood mar

289 roximation is suitable to assess the correct seafood traceability of the products elaborated from the

290 ent one of the most insidious impediments to seafood traceability, and suggest that widely used harmo

291 racking of improvements or deteriorations in seafood trading practices is challenging without a consi

292 Alaska pollock surimi seafood was developed with salt substitute and fortified

293 nd analytical protocols to determine whether seafood was safe to eat and acceptable for sale in the m

294 sakis simplex was positive but those to some seafoods were negative.

295 positive for A. simplex but negative for the seafoods, which he ingested on the day of the above epis

296 se of fish fillets or other highly processed seafood with external morphological characteristics (e.g

297 omparison of measured levels of PAHs in Gulf seafood with the revised LOCs revealed that up to 53% of

298 algae that can cause fish kills, contaminate seafood with toxins, form unsightly scums, or detrimenta

299 ociated with the consumption of contaminated seafood, with a growing number of infections reported ov

300 e little impact on choices or consumption of seafood (women of childbearing age should consult region