- N.C. Ban (1)
- H.H. Beeftink (1)
- S.R. Bush (1)
- J. Casey (1)
- E. Cho (1)
- R. Fujita (1)
- Maria Hansson (1)
- R.J.M. Hartog (1)
- P.C.H. Hollman (1)
- M.D. Holmes (1)
- L.J.W. Hoof van (1)
- S. Jupiter (1)
- W.A. Karp (1)
- M.B. Katan (2)
- A. Mannini (1)
- A. Natale Di (1)
- Marina Panayotova (1)
- F. Renaud (1)
- E. Rimm (1)
- C.A. Roheim (1)
- David Sampson (1)
- L. Sampson(older publications) (1)
- L. Sampson (1)
- G.S. Sampson (1)
- J.N. Sanchirico (1)
- O.D.T. Sessink (1)
- Stylianos Somarakis (1)
- M.T. Spedicato (1)
- D. Spiegelman (1)
- C. Stransky (1)
- J.E. Taylor (1)
- J. Tramper (1)
- S.W. Verver (1)
- J.H.M. Vries de (1)
- W.C. Willett (1)
- J.R. Wilson (1)
- L.A. Worsoe Clausen (1)
Preparation for the evaluation of the list of mandatory research surveys at sea
Sampson, David ; Alvarez, P. ; Armesto, Angeles ; Casey, J. ; Natale, A. Di; Hansson, Maria ; Karp, W.A. ; Mannini, A. ; Panayotova, Marina ; Renaud, F. ; Somarakis, Stylianos ; Spedicato, M.T. ; Stransky, C. ; Verver, S.W. ; Worsoe Clausen, L.A. ; Hoof, L.J.W. van - \ 2018
Luxembourg : Luxembourg (Publications Office of the european Union EWG-18-04) - ISBN 9789279793875 - 51 p.
Secure sustainable seafood from developing countries. Require improvements as conditions for market access
Sampson, G.S. ; Sanchirico, J.N. ; Roheim, C.A. ; Bush, S.R. ; Taylor, J.E. ; Allison, E.A. ; Anderson, J.L. ; Ban, N.C. ; Fujita, R. ; Jupiter, S. ; Wilson, J.R. - \ 2015
Science 348 (2015)6234. - ISSN 0036-8075 - p. 504 - 506.
marine stewardship council - msc certification - fisheries - improvement
Demand for sustainably certified wild-caught fish and crustaceans is increasingly shaping global seafood markets. Retailers such as Walmart in the United States, Sainsbury's in the United Kingdom, and Carrefour in France, and processors such as Canadianbased High Liner Foods, have promised to source all fresh, frozen, farmed, and wild seafood from sustainable sources by 2015 (1, 2). Credible arbiters of certifications, such as the Marine Stewardship Council (MSC), require detailed environmental and traceability standards. Although these standards have been met in many commercial fisheries throughout the developed world (3), developing country fisheries (DCFs) represent only 7% of ~220 total MSC-certified fisheries (4, 5). With the United Nations Food and Agriculture Organization reporting that developing countries account for ~50% of seafood entering international trade, this presents a fundamental challenge for marketers of sustainable seafood (see the photo).
Dietary Flavonols and Flavonol-rich foods intake and the risk of breast cancer
Adebamowo, C.A. ; Sampson, L. ; Katan, M.B. ; Spiegelman, D. ; Willett, W.C. ; Holmes, M.D. ; Cho, E. - \ 2005
International Journal of Cancer 114 (2005)4. - ISSN 0020-7136 - p. 628 - 633.
coronary-heart-disease - lung-cancer - bioavailability - vegetables - fruits - women - antioxidants - consumption - inhibition - aromatase
Laboratory and animal studies suggest that dietary flavonols may reduce breast cancer risk but there are limited epidemiological studies. We computed flavonol intakes from dietary data collected by validated food frequency questionnaires in 1991 and 1995 from 90,630 women in the Nurses Health Study II. Using multivariate relative risks (RR) and 95% confidence intervals (95% CI), we evaluated the association of flavonol intake with breast cancer risk in women who were premenopausal and aged between 26 and 46 years at baseline in 1991. During 8 years of follow-up, we documented 710 cases of invasive breast cancer. The multivariate RR (95% CI), comparing highest to lowest quintiles of cumulative average intake, was 1.05 (0.83, 1.34; p-value for test of trend = 0.96) for the sum of flavonols and there were no associations seen between individual flavonols such as kaempferol, quercetin and myricetin and breast cancer risk. The multivariate RR (95% CI), comparing highest to lowest quintiles of cumulative average intake, was 0.94 (0.72, 1.22; p-value for test of trend = 0.54) for sum of flavonol-rich foods. Among the major food sources of flavonols, we found a significant inverse association with intake of beans or lentils but not with tea, onions, apples, string beans, broccoli, green pepper and blueberries. The multivariate RR (95% CI), comparing the highest category (2 or more times a week) of cumulative average beans or lentils intake with the lowest category (less than once a month), was 0.76 (0.57, 1.00; p-value for test of trend = 0.03). While we found no overall association between intake of flavonols and risk of breast cancer, there was an inverse association with intake of beans or lentils that merits further evaluation. (C) 2004 Wiley-Liss, Inc.
|Author-defined storage in the next generation learning management systems
Sessink, O.D.T. ; Beeftink, H.H. ; Tramper, J. ; Hartog, R.J.M. - \ 2003
In: ICALT 2003. Proceedings of the 3rd IEEE International Conference on advanced Learning Technologies, July 9-11, 2003. - Athens, Greece : IEEE - p. 57 - 61.
Flavonol and flavone intakes in US health professionals
Sampson, L. ; Rimm, E. ; Hollman, P.C.H. ; Vries, J.H.M. de; Katan, M.B. - \ 2002
Journal of the American Dietetic Association 102 (2002)10. - ISSN 0002-8223 - p. 1414 - 1420.
Objective To determine flavonoid content of US foods, mean individual intakes, major food sources, and associations with other nutrients. Subjects US men (n=37,886) and women (n=78,886) who completed a semiquantitative food frequency questionnaire in 1990. Design Men and women completed a questionnaire that listed 132 items, including onions as a garnish and as a vegetable, rings, or soup. Foods known to be important sources of flavonols (quercetin, myricetin, and kaempferol) and flavones (luteolin and apigenin) were analyzed biochemically. The database contained values from the analyzed foods, previously published values from Dutch foods, and imputed values. Statistics Means and standard deviations, contributions of foods to summed intake of each flavonoid, and Pearson correlation coefficients were calculated. Results Of the flavonols and flavones studied, quercetin contributed 73 n women and 76 n men. The mean flavonol and flavone intake was approximately 20 to 22 mg per day. Onions, tea, and apples contained the highest amounts of flavonols and flavones. Correlations between the intakes of flavonols and flavones and intakes of beta carotene, vitamin E, vitamin C, folic acid, and dietary fiber did not exceed 0.35. Conclusion Although flavonols and flavones are subgroups of flavonoids hypothesized to be associated with reduced risk of coronary heart disease, data on flavonoid intake has been limited due to the lack of food composition data. Nutrition professionals can use these and other published data to estimate intake of flavonoids in their populations. This work should facilitate the investigation of this class of dietary antioxidants as a contributor to disease prevention.