Anthony Saliba

Pregnancy anxiety: A systematic review of current scales

BACKGROUND Depression in pregnancy is a serious health issue; however, anxiety in pregnancy, with a reported higher prevalence, may also be a serious issue. Anxiety symptoms in pregnancy can relate to several anxiety types, such as general anxiety, anxiety disorders, and pregnancy-related anxiety (PrA), anxiety characterised by pregnancy specific fears and worries. Awareness of these distinctions however, is not always widespread. Both general anxiety and PrA are associated with maternal negative outcomes (e.g. increased nausea) however; PrA is more often associated with negative outcomes for the child (e.g. preterm birth). Furthermore, PrA is potentially a risk factor for postnatal depression with assessment of PrA potentially affording important intervention opportunities. Currently several different instruments are used for PrA however their psychometric properties are unclear. To our knowledge a review of current instruments and their psychometric properties is lacking, this paper aims to fill that gap. METHODS Studies, which assessed PrA, published between 1983 and 2013 in peer-reviewed journals, were identified. RESULTS Sixty studies were identified after applying inclusion/exclusion criteria, and classified as: pregnancy-related anxiety specific, scales for other constructs, sub scales of another instrument and general anxiety scales. Each scales strengths and limitations were discussed. LIMITATIONS Our findings may be limited by restricting our review to peer-reviewed journals. This was done however as we sought to identify scales with good psychometric properties. CONCLUSIONS Currently no scales are available for pregnancy-related anxiety with sound theoretical and psychometric properties. Clinically the need for such a scale is highlighted by the potential intervention opportunities this may afford. Future research should be directed towards the development of such a scale.

Total Phenolic Content, Antioxidant Activity, and Cross-Cultural Consumer Rejection Threshold in White and Red Wines Functionally Enhanced with Catechin-Rich Extracts

White and red wines spiked with catechin-rich green tea extract and grape seed extract were assessed for phenolic content, antioxidant activity, and cross-cultural consumer rejection thresholds in relation to wine as a functional food. Health functionality is an important factor in functional foods, and spiking pure compounds or plant extracts is an effective method to increase or control functionality. The total phenolic content and antioxidant activity were measured in wines spiked to different extract concentrations, namely, control and 50, 100, 200, 400, and 800 mg/L, to confirm the dose-response curves in both white and red wines. Consumer rejection thresholds (CRTs) were established for spiked wines in a Korean and in an Australian population. Our results showed that the green tea extract and grape seed extract increased the antioxidant activity dose dependently, and the CRTs varied considerably between the Korean and the Australian groups, with Koreans preferring wines spiked with green tea extract and Australians showing a preference for wines spiked with grape seed extract. These results have implications for producing wine products that are enhanced in phenolic compounds and targeted to different cultural groups.

Compulsive Internet use and relations between social connectedness, and introversion

People with poor social connectedness have a greater risk of developing compulsive Internet use.More introverted people appear to be more vulnerable to compulsive Internet use.Using the Internet can become problematic and lead to poor social connectedness.Compulsive Internet Use Scale is a reliable and valid scale in a sample of students. This study aims to further understand factors involved in compulsive Internet use, with specific focus on the relation between social connectedness, the trait introversion, and compulsive Internet use. While Internet use can enhance social connectedness, compulsive Internet use has been associated with poor social connectedness. The factors that make a person vulnerable to compulsive Internet use and its negative effects remain unclear. The personality trait introversion has been associated with poor social connectedness, and there is disagreement on whether or not social interaction on the Internet is beneficial for people high in this trait. Australian university students (N=168) participated in an online survey. Standardised scales were used to measure social connectedness, introversion, and compulsive Internet use. Results show that introverted adults report more compulsive Internet use symptoms than extroverts. In addition, introversion partially mediated the relation between compulsive Internet use and social connectedness. The results raise questions for future research into factors involved in the development of compulsive Internet use and its effect on social connectedness, especially in those who are introverted.

Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques

Micro-oxygenation (MOX) was conducted in the presence and absence of oak chips at rates to mimic oxygen ingress during barrel maturation of red wine. Following MOX, wines were analyzed for chemical attributes pertaining to phenolic composition and assessed by a trained sensory panel. An electronic tongue (ET) was also used to assess the wines. Variations in chemical attributes were found to be mostly influenced by vintage, followed by oak chip maceration accounting for 48% and 16% of variation within the data set, respectively. MOX treatment accounted for 11% of variability within the physiochemical data set, with attributes pertaining to anthocyanin polymerization and levels of sulfur dioxide in the finished wine being most significantly influenced. A generalized Procrustes rotation and alignment of the chemical, electronic tongue, and sensory data sets followed by PLS1 regressions showed good prediction of the sensory characters oak, pencil shavings, stewed plum, vegetal, and spice over the range of sensory scores from the ET data; bitterness and astringency could also be predicted from the physicochemical data with good precision.

Examination of the potential for using chemical analysis as a surrogate for sensory analysis.

The application of a multi-block statistical analysis method, known as Common Components and Specific Weight Analysis, to the determination of connections between sensory descriptors and analytical data for Hunter Valley Semillon is described. Sixteen wines were used in the data analysis with 15 sensory descriptors and 10 analytical measurements available for each wine. The multi-block analysis simplifies the comparison between the data sets and allows relationships between the sensory and analytical parameters to be readily ascertained, more effectively than a linear regression approach. A sweetness zone established the connections between several sensory descriptors and analytical measurements based on fructose. Glucose was not part of the sweetness connections, although glycerol was connected to the sensory sweetness descriptors. Sensory assessment of acidity was positively related to the titratable acidity and pH was negatively related. The malic acid concentration was also negatively related to sensory acidity and the possible reasons for this are described. Several sensory descriptors including toast, honey and kerosene were found to be in opposition to the sweetness sensory parameters and not connected to any analytical parameters. The outcomes of this multi-block treatment indicate the potential for using analytical measurements as a surrogate for sensory analysis.

Assessment of some Australian red wines for price, phenolic content, antioxidant activity and vintage in relation to functional food prospects.

UNLABELLED Twenty-three Cabernet Sauvignon wines from the Mudgee region and thirty-two Shiraz wines from the Hunter Valley region were analyzed for phenolic content and antioxidant activity. Concentrations of (+)-catechin, quercetin, and transresveratrol, total phenolic content, and DPPH antioxidant activity varied considerably, both within and between varieties. Individual phenols, total phenols, and antioxidant activity were correlated with price and vintage. Shiraz wines showed positive and significant correlations for catechin and quercetin concentrations with total phenols, antioxidant activity, and vintage; and for total phenols and antioxidant activity with vintage. Cabernet Sauvignon wines showed positive and significant correlations for quercetin concentration with total phenols and antioxidant activity. There was a negative and significant correlation found between price and antioxidant activity for Cabernet Sauvignon wines. Results are discussed in terms of the potential for wine to be considered a functional food. PRACTICAL APPLICATION We report on potential health benefits (antioxidant activity) of 55 wines typical of 2 geographically close, but distinct, wine regions of Australia. Our results highlight the variability in functional components as an issue that needs further research and consideration in relation to wine as a functional food. The price of studied wines is not reflective of their health functionality, based on antioxidant activities.

Consumer demand for low-alcohol wine in an Australian sample

Background: The aim of this paper is to inform wine producers and marketers of those in the population who are interested in low-alcohol wine by describing the results of an Australian survey. Method: In the present study, 851 adult wine consumers completed an online questionnaire on their purchasing and consumption of wine, demographics, knowledge, and reasons for consuming wine. Reasons for consumption were defined using Brunner and Siegrist’s validated model. Self-reported interest in low-alcohol wine was used to determine the likely maximum possible market size. Results: The majority of respondents considered “low-alcohol wine” to contain around 3%–8% alcohol. Results indicated that those most likely to purchase low-alcohol wine were female and those who drink wine with food. Those who drank wine more frequently showed interest in wine sold in known-dose quantities, such as one standard drink. Reasons for preferring a low-alcohol wine included driving after drinking, to lessen the adverse effects of alcohol, and to consume more without the effects of a higher-alcohol wine. Finally, results pointed to the importance of taste as a driver of consumption. Conclusion: This is the first study to define the opportunity market for low-alcohol wine in Australia agnostic to intervening variables, thus defines the likely upper limit. Further, we showed what consumers currently define as low alcohol. Both of these findings allow wine companies to make a decision on the profitability of the low-alcohol market in Australia.

Wine tourism experience effects of the tasting room on consumer brand loyalty.

Objetivo general de este estudio es contribuir al turismo del vino base de conocimientos sobre el impacto de la bodega de degustacion de experiencia en la sala de vino lealtad a la marca de los consumidores. Un total de 108 encuestas se llevaron a cabo en las bodegas de la region vinicola de Barossa, en Australia del Sur en un estudio exploratorio. La principal contribucion del estudio es el desarrollo de las tres escalas de poner en practica la investigacion, a saber, Wine Brand Loyalty, Bodega Tasting Room percepcion inicial, y Bodega Tasting Room Scales experiencia real, y para determinar como influyen las percepciones iniciales combinadas con las experiencias reales de las habitaciones de degustacion han sobre las actitudes de la marca y, finalmente, en la fidelidad a la marca. La escala de lealtad a la marca volvio alpha de 0,802 Cronbach. Se confirmo que la calidad del vino tiene un impacto significativo en las actitudes de la marca. A mayor nivel de valor del vino se percibe cada vez mas actitudes de marca, mientras que las actitudes positivas con la marca aumentan la probabilidad de futuras intenciones de compra. La experiencia en general sala de degustacion se correlaciono significativamente con la actitud de la marca. Existe una fuerte correlacion entre la bodega de degustacion de experiencia en la sala y lealtad a la marca, lo que demuestra que los consumidores que tienen una experiencia agradable y memorable son mas propensos a comprar el vino nuevo y / o promover la marca de vinos a los demas.

Reasons for drinking wine and other beverages – comparison across motives in older adults

Objectives: Health as a positive reason for drinking wine (eg, antioxidant content) has scant empirical data to inform policy. This study attempted to examine that motive by including health as one of six motives for drinking, along with measures of problem drinking (the Cut-down, Annoyed, Guilty, Eye-opener [CAGE] questionnaire) in an older adult population. Design: Four drinking motives (enhancement, coping, social, and conformity), plus taste and health were included within a larger national telephone survey on drinking behaviors. We also recorded beverage preference. Results: In this analysis, 705 participants drank a preferred beverage. Taste was the most highly endorsed motive. Just under one quarter of the sample endorsed health as a positive reason for drinking. After controlling for age, sex, and preferred alcoholic beverage, the internal psychological motives of enhancement and coping predicted CAGE scores, but external motives did not. Believing that alcohol is healthy was a negative predictor of CAGE scores. Our results showed a different pattern to those with younger drinkers reported in previous research. Our older group was less likely to drink for social reasons and internal motives were predictive of CAGE scores. Conclusion: A motives-based approach to managing problem drinking will need to take account of a wider range of age-related motives. Based on the current data, there is little reason to suspect drinking wine for health reasons is associated with potential problem drinking.

Herbal medicine use in adults who experience anxiety: A qualitative exploration

Herbal medicine use is widespread and has been reported to be as high as 21% in people with anxiety disorders. Critical thematic analysis was used to explore beliefs and attitudes towards herbal medicines in adults experiencing anxiety. In-depth interviews were conducted with eight adults who experienced anxiety and used herbal medicines. Three major themes were found: Herbal medicines being different from pharmaceuticals, evidence and effectiveness, and barriers to herbal medicine use. Within these themes people held beliefs about the safety of natural treatments, valued anecdotes from friends and family as a form of evidence for self-prescribing, and described confusion about herbal medicines and their cost as barriers to using them as a treatment option. The findings will inform future research and provide guidance for health practitioners.Herbal medicine use is widespread and has been reported to be as high as 21% in people with anxiety disorders. Critical thematic analysis was used to explore beliefs and attitudes towards herbal medicines in adults experiencing anxiety. In-depth interviews were conducted with eight adults who experienced anxiety and used herbal medicines. Three major themes were found: Herbal medicines being different from pharmaceuticals, evidence and effectiveness, and barriers to herbal medicine use. Within these themes people held beliefs about the safety of natural treatments, valued anecdotes from friends and family as a form of evidence for self-prescribing, and described confusion about herbal medicines and their cost as barriers to using them as a treatment option. The findings will inform future research and provide guidance for health practitioners.