After adjusting for age, in women there were no associations between POP levels and social

class or education. After adjusting for age and BMI, men in the less affluent class had higher p,p’-DDE concentrations than men in class I (p-value = 0.016), while men in class JQ-EZ-05 IV had lower HCB than men in the upper class (p-value < 0.03). Also in contrast with some expectations, positive associations between education and POP levels were observed after adjusting for age and BMI in men; e.g., men with university studies had higher HCB concentrations than men with first stage of primary schooling (adjusted GM 153.9 and 80.5 ng/g, respectively) (p-value < 0.001). When education and social class were co-adjusted for, some positive associations with education in men remained statistically significant, whereas class remained associated only with p,p’-DDE. Educational level influenced blood concentrations of POPs more than occupational social class, especially in men. In women, POP concentrations were mainly explained by age/birth cohort, parity and BMI. In

men, while concentrations were also mainly explained by age/birth cohort and ASP2215 BMI, both social class and education showed positive associations. Important characteristics of socioeconomic groups as age and BMI may largely explain crude differences among such groups in internal contamination by POPs. The absence of clear BMS-754807 ic50 patterns of relationships between blood concentrations of POPs and indicators of socioeconomic position may fundamentally

be due to the widespread, lifelong, and generally invisible contamination of human food webs. Decreasing historical trends would also partly explain crude socioeconomic differences apparently due to birth cohort effects. (C) 2013 Elsevier Ltd. All rights reserved.”
“The effect of different preparations on the functional properties of peanut protein concentrates was studied. Peanut protein concentrates were isolated from defatted peanut flour by isoelectric precipitation, alcohol precipitation, isoelectric precipitation combined with alcohol precipitation, alkali solution with isoelectric precipitation and their functional properties (protein solubility, water holding/oil binding capacity, emulsifying capacity and stability, foaming capacity and rheology) were evaluated. The results showed that the protein solubility, foaming capacity and stability of protein prepared by alkali solution with isoelectric precipitation were the best of all the peanut protein products. But the protein prepared by alcohol precipitation had better water holding/oil binding capacity, which was significantly different from other protein products. The emulsifying stability of protein concentrate prepared by different methods was significantly lower than that of defatted protein flour.