C. Calonico

Fruit, vegetables, and olive oil and risk of coronary heart disease in Italian women: the EPICOR Study

BACKGROUND Many observational studies support the recommendation to eat sufficient amounts of fruit and vegetables as part of a healthy diet. OBJECTIVE The present study aimed to investigate the association between consumption of fruit, vegetables, and olive oil and the incidence of coronary heart disease (CHD) in 29,689 women enrolled between 1993 and 1998 in 5 European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts in northern (Turin and Varese), central (Florence), and southern (Naples and Ragusa) Italy. DESIGN Baseline dietary, anthropometric, and lifestyle characteristics were collected. Major events of CHD (fatal and nonfatal myocardial infarction and coronary revascularization) were identified through a review of clinical records. Analyses were stratified by center and adjusted for hypertension, smoking, education, menopause, physical activity, anthropometric measures, nonalcohol energy, alcohol, total meat, vegetables in analyses for fruit, and fruit in analyses for vegetables. RESULTS During a mean follow-up of 7.85 y, 144 major CHD events were identified. A strong reduction in CHD risk among women in the highest quartile of consumption of leafy vegetables (hazard ratio: 0.54; 95% CI: 0.33, 0.90; P for trend = 0.03) and olive oil (hazard ratio: 0.56; 95% CI: 0.31, 0.99; P for trend = 0.04) was found. In contrast, no association emerged between fruit consumption and CHD risk. CONCLUSION An inverse association between increasing consumption of leafy vegetables and olive oil and CHD risk emerged in this large cohort of Italian women.

Exploring the Anti-Burkholderia cepacia Complex Activity of Essential Oils: A Preliminary Analysis

In this work we have checked the ability of the essential oils extracted from six different medicinal plants (Eugenia caryophyllata, Origanum vulgare, Rosmarinus officinalis, Lavandula officinalis, Melaleuca alternifolia, and Thymus vulgaris) to inhibit the growth of 18 bacterial type strains belonging to the 18 known species of the Burkholderia cepacia complex (Bcc). These bacteria are opportunistic human pathogens that can cause severe infection in immunocompromised patients, especially those affected by cystic fibrosis (CF), and are often resistant to multiple antibiotics. The analysis of the aromatograms produced by the six oils revealed that, in spite of their different chemical composition, all of them were able to contrast the growth of Bcc members. However, three of them (i.e., Eugenia caryophyllata, Origanum vulgare, and Thymus vulgaris) were particularly active versus the Bcc strains, including those exhibiting a high degree or resistance to ciprofloxacin, one of the most used antibiotics to treat Bcc infections. These three oils are also active toward both environmental and clinical strains (isolated from CF patients), suggesting that they might be used in the future to fight B. cepacia complex infections.

Free-range and organic farming: Eggshell contamination by mesophilic bacteria and unusual pathogens

SUMMARY The high incidence of foodborne illnesses caused by the consumption of eggs in industrialized countries is the main reason we decided to determine the microbial load on the surface of eggshells from free‐range and organic farming. The objective was to compare which was better for ensuring the least possible health risk to the consumers, focusing on consumption of raw eggs by immune‐compromised people. Bacteria come from the intestine of the animal or subsequent contamination. When eggs are cracked, bacteria from the shell reach the yolk and the albumen, and grow during manipulation and preservation, causing foodborne diseases in consumers. Microorganisms such as Salmonella, Listeria monocytogenes, Campylobacter, Enterobacteriaceae (including E. coli serotype O157: H7), Staphylococcus, Enterococcus, and mesophilic aerobic bacteria, were examined. The presence of bacteria on eggshells depends on hygienic conditions of the farming and packaging industries. Hygienic measures, such as strict cleaning and disinfection of surfaces in contact with eggs in packaging industries, would be a protective factor to minimize the contamination of eggshells. The total absence of pathogens demonstrates the relevance for human consumption of eggs coming from both free‐range and organic farms, though YOPI (young, old, pregnant, or immune‐compromised) people preferably should cook eggs in which bacteria contaminating the outer surface are killed.