From lifespan to healthspan The role of nutrition in healthy ageing

Across the globe, there has been a marked increase in longevity, but significant inequalities remain. These are exacerbated by inadequate access to proper nutrition and health care services and to reliable information to make the decisions related to nutrition and health care. Many in economically developing as well as developed societies are...

Measuring health promotion: translating science into policy

Commonly, it is the end of life when our health is deteriorating, that many will make drastic lifestyle changes to improve their quality of life. However, it is increasingly recognized that bringing good health-promoting behaviors into practice as early in life as possible has the most significant impact across the maximal healthspan. The WHO...

Risk estimation for carcinogens based on epidemiological data: A structured approach, illustrated by an example on chromium

It is generally recognized that human, epidemiological data, if available, are preferred as the starting point for quantitative risk analysis above the use of data from animal studies. Although methods to obtain proper risk estimates from epidemiological data are available, several impediments prevent their widespread application. These...

Sustained attention and inhibition of cognitive interference in treated phenylketonuria: Associations with concurrent and lifetime phenylalanine concentrations

Fifty-seven 7-14-year-old early- and continuously treated phenylketonuria (PKU) patients and 65 matched controls performed a sustained attention task. PKU patients with plasma phenylalanine (phe) levels higher than 360 μmol/l at the time of testing exhibited, compared to controls, lower speed of information processing, a lower ability to inhibit...

Possible use of food consumption surveys to estimate exposure to additives

Several methods can be and are being used to assess individual food consumption. Four types, namely 24-h recall, dietary records, food frequency and dietary history are discussed. For assessing the exposure to additives it is concluded that the dietary history method is probably the best choice since this method is oriented towards a...