Disease relevance of Ice Cream

• Comparison of sorbitol MacConkey and hemorrhagic coli agars for recovery of Escherichia coli O157:H7 from brie, ice cream, and whole milk [1].
• The list of foods, beverages, and additives that trigger migraine includes cheese, chocolate, citrus fruits, hot dogs, monosodium glutamate, aspartame, fatty foods, ice cream, caffeine withdrawal, and alcoholic drinks, especially red wine and beer [2].
• We report a case of anaphylactic shock due to the inadvertent ingestion of carrot as a hidden allergen contained in an ice-cream [3].

High impact information on Ice Cream

• Ice cream associated with infection contained a higher percentage of premix that had been transported by tanker that had carried nonpasteurized eggs immediately before (P = 0.02) [4].
• After the ingestion of 100 g of ice cream, plasma glucose excursions as measured by the peak increment (90 +/- 30 mg/dL) and area under the curve (166 +/- 59 mg/dL X hour) were modest and not significantly different between the subgroups of intensively treated and conventionally treated diabetics [5].
• We compared a cholesterol-free tofu-based frozen dessert (TFD) containing high-fructose corn syrups with a dairy-based sucrose-sweetened ice cream (IC) [6].
• In the present study 24 healthy children aged 3.7-7.1 y were given 100 micrograms 3,4-didehydroretinyl acetate/kg body wt in corn oil, followed by ice cream (90 mL) [7].
• Lactose digestion from flavored and frozen yogurts, ice milk, and ice cream by lactase-deficient persons [8].

Anatomical context of Ice Cream

• In the case of lateral dislocation of the incus, a "Y" shaped configuration (Y sign) of the malleoincudal complex is seen in the coronal views even though the axial views present a normal "ice cream cone" configurations [9].

Associations of Ice Cream with chemical compounds

• Low-fat ice cream mix was fermented with probiotic-supplemented and traditional starter culture systems and evaluated for culture survival, composition, and sensory characteristics of frozen product [10].
• The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-flavored ice cream [11].
• Continuous flow and liquid chromatographic determination of p-toluenesulfonamide in ice cream: interlaboratory study [12].
• Using ice cream as a model food matrix, a method was developed for the detection of the allergen peptide biomarkers [13].
• The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid [14].

Gene context of Ice Cream

• Each of the 4 foods that comprised the meal (soup, pasta, breadsticks, ice cream) increased significantly in proportion to the portion size [15].
• RESULTS: There were no clinically significant effects on any of the parameters following either treatment, although there were statistically significant increases in fasting plasma cholesterol and high-density lipoprotein cholesterol following ice cream when compared to MPP [16].
• Dioxin plus dibenzofuran dioxin toxic equivalents (TEQ) ranged from 0.03 to 0.28 TEQ pg/g wet or whole weight for the Big Mac, from 0.03 to 0.29 for the Pizza, from 0.01 to 0.31 for the KFC, and from 0.03 to 0.49 TEQ pg/g for the ice cream [17].
• METHODS: Test fat sources were incorporated into crackers, cookies, cheese, ice cream, whipped topping, sour cream, baking shortening, and table spreads [18].
• LAT and LANT did not differ in characterisation or in taste perception of the ice creams, even though LAT were able to increase their ability to discriminate between the ice cream with linoleic acid from the one containing oleic acid [19].

Analytical, diagnostic and therapeutic context of Ice Cream

• Determination of p-toluenesulfonamide in ice cream by combination of continuous flow and liquid chromatography: summary of collaborative study [20].
• OBJECTIVE: The objective of this randomized, double-blind, two-way crossover study in healthy children was to evaluate whether microparticulated protein (MPP, Simplesse) fat substitute had any effects on various clinical and biochemical parameters when compared to super premium ice cream (approximately 16% butterfat) [16].

References