The relationship between inadvertent ingestion and dermal exposure pathways: A new integrated conceptual model and a database of dermal and oral transfer efficiencies

Occupational inadvertent ingestion exposure is ingestion exposure due to contact between the mouth and contaminated hands or objects. Although individuals are typically oblivious to their exposure by this route, it is a potentially significant source of occupational exposure for some substances. Due to the continual flux of saliva through the...

Comparison of five in vitro digestion models to in vivo experimental results: Lead bioaccessibility in the human gastrointestinal tract

This paper presents a multi-laboratory comparison study of in vitro models assessing bioaccessibility of soil-bound lead in the human gastrointestinal tract under simulated fasted and fed conditions. Oral bioavailability data from a previous human in vivo study on the same soil served as a reference point. In general, the bioaccessible lead...

Co-ingestion of a protein hydrolysate with or without additional leucine effectively reduces postprandial blood glucose excursions in type 2 diabetic men

This study examined postprandial plasma insulin and glucose responses after co-ingestion of an insulinotropic protein (Pro) hydrolysate with and without additional free leucine with a single bolus of carbohydrate (Cho). Male patients with long-standing Type 2 diabetes (n = 10) and healthy controls (n = 10) participated in 3 trials in which...

Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference....

Amount of ingested custard dessert as affected by its color, odor, and texture

The effects of nonoral sensations, such as visual texture and odor, on the size of the first bite were investigated in a series of studies using specially constructed food delivery cups with lower, from which custards were ingested ("ingested custard"), and upper, from which a custard was viewed and/or smelled ("upper custard") compartments....

A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids

The effect of adding saliva or a saliva-related fluid (α-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a...

13-Week oral toxicity study with isomaltulose (Palatinose®) in rats

The potential subchronic oral toxicity of isomaltulose (Palatinose®) was examined by administering this substance in the diet to groups of 20 male and 20 female Wistar rats at levels of 0, 2.5, 5 and 10% for 13 consecutive weeks. Daily clinical observations, body weight, food conversion efficiency, food and water consumption were not affected at...

Mobilization of PCBs and lindane from soil during in vitro digestion and their distribution among bile salt micelles and proteins of human digestive fluid and the soil

Children can take up contaminated soil via hand-to-mouth behavior. The contaminants can be mobilized from the soil by digestive juices and thus become available for intestinal absorption (i.e. become bioaccessible). In the present study components of an in vitro digestion model were varied to study their effect on the mobilization of several...