Now showing items 1-20 of 283

    • Health protection strategy 2022-2027: Year One implementation report

      HSE Public Health: Health Protection (Health Service Executive, 2023-10)
    • Sexual health news: issue 9, Autumn 2019

      Health Service Executive (Health Service Executive, 2019-09-23)
    • Next Stop a Longer Life.

      Conway, R; O'Farrell, A (2020-12-16)
    • Bringing the Tobacco Epidemic to an End: Public Views on “Tobacco Endgame” in Ireland

      HSE Tobacco Free Ireland Programme (Health Service Executive, 2022-05-22)
    • Quality Assurance Standards for the delivery of Stop Smoking Services

      HSE Tobacco Free Ireland Programme (Health Service Executive, 2022-10-21)
    • HSE Tobacco Free Ireland Programme: Implementation Plan 2022-2025

      Health Service Executive (Health Service Executive, 2022-05-25)
    • 'Communication, that is the key': a qualitative investigation of how essential workers with COVID-19 responded to public health information.

      Roe, Mark; Buggy, Conor; Ingram, Carolyn; Codd, Mary; Buckley, Claire; Archibald, Mary; Rachwal, Natalie; Downey, Vicky; Chen, Yanbing; Sripaiboonkij, Penpatra; et al. (2022-07-07)
    • Public attitudes to implementing financial incentives in stop smoking services in Ireland.

      Cosgrave, Ellen Juliet; Sheridan, Aishling; Murphy, Edward; Blake, Martina; Siersbaek, Rikke; Parker, Sarah; Burke, Sara; Doyle, Frank; Kavanagh, Paul (2023-04-03)
    • Is the public ready for a tobacco-free Ireland? A national survey of public knowledge and attitudes to tobacco endgame in Ireland.

      Cosgrave, Ellen Juliet; Blake, Martina; Murphy, Edward; Sheridan, Aishling; Doyle, Frank; Kavanagh, Paul (2023-05-26)
    • An Easy Guide to Rare Diseases in Ireland: A Resource for the Media and the General Public

      Task Force on Rare Diseases (The Task Force on Rare Diseases, 2020-02)
    • Improved Strength Recovery and Reduced Fatigue with Suppressed Plasma Myostatin Following Supplementation of a Hydrolysate, in a Healthy Male Population.

      Kerr, Alish; Hart, Luke; Davis, Heidi; Lacey, Seán; Franklyn-Miller, Andrew; Khaldi, Nora; Wall, Audrey; Keogh, Brian (2023-02-16)
      Delayed onset muscle soreness (DOMS) due to intense physical exertion can negatively impact contractility and performance. Previously, NPN_1 (PeptiStrong™), a Vicia faba hydrolysate derived from a protein concentrate discovered through artificial intelligence (AI), was preclinically shown to help maintain muscle health, indicating the potential to mediate the effect of DOMS and alter molecular markers of muscle damage to improve recovery and performance. A randomised double-blind placebo-controlled trial was conducted on 30 healthy male (30-45 years old) volunteers (NCT05159375). Following initial strength testing on day 0, subjects were administered either placebo or NPN_1 (2.4 g/day). On day 14, DOMS was induced using resistance exercise. Strength recovery and fatigue were measured after 48 and 72 h. Biomarker analysis was performed on blood samples collected prior to DOMS induction and 0, 2, 48 and 72 h post-DOMS induction. NPN_1 supplementation significantly improved strength recovery compared to placebo over the 72 h period post-resistance exercise (p = 0.027), measured by peak torque per bodyweight, but not at individual timepoints. Muscle fatigue was significantly reduced over the same 72 h period (p = 0.041), as was myostatin expression (p = 0.006). A concomitant increase in other acute markers regulating muscle protein synthesis, regeneration and myoblast differentiation was also observed. NPN_1 significantly improves strength recovery and restoration, reduces fatigue and positively modulates alterations in markers related to muscle homeostasis.
    • Population Health & Wellbeing Key Performance Indicator Metadata 2022

      Health Service Executive (HSE) (Health Service Executive, 2022-04-11)
    • Population Health & Wellbeing Key Performance Indicator Metadata 2021

      Health Service Executive (HSE) (Health Service Executive, 2022-10-03)
    • Increases of Lipophilic Antioxidants and Anticancer Activity of Coix Seed Fermented by .

      Zeng, Haiying; Qin, Likang; Liu, Xiaoyan; Miao, Song (2021-03-09)
      Lipophilic tocols, γ-oryzanol, and coixenolide in coix seed before and after fermentation by Monascus purpureus were determined. Antioxidant and anticancer activities of raw and fermented coix seed were evaluated using free-radical-scavenging assays and polyunsaturated fatty acid oxidation model, and human laryngeal carcinoma cell HEp2, respectively. Compared to the raw seed, the tocols, γ-oryzanol, and coixenolide contents increased approximately 4, 25, and 2 times, respectively, in the fermented coix seed. Especially, γ-tocotrienol and γ-oryzanol reached 72.5 and 655.0 μg/g in the fermented coix seed. The lipophilic extract from fermented coix seed exhibited higher antioxidant activity in scavenging free radicals and inhibiting lipid oxidation. The inhibitory concentrations for 50% cell survival (IC50) of lipophilic extract from fermented coix seed in inhibiting HEp2 cells decreased by 42%. This study showed that coix seed fermented by M. purpureus increased free and readily bioavailable lipophilic antioxidants and anticancer activity. Therefore, fermentation could enhance the efficacy of the health promoting function of coix seeds.
    • Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients.

      Nyhan, Laura; Przyjalgowski, Milosz; Lewis, Liam; Begley, Máire; Callanan, Michael (2021-04-08)
      The addition of contaminated powdered spices and seasonings to finished products which do not undergo further processing represents a significant concern for food manufacturers. To reduce the incidence of bacterial contamination, seasoning ingredients should be subjected to a decontamination process. Ultraviolet light emitting diodes (UV-LEDs) have been suggested as an alternative to UV lamps for reducing the microbial load of foods, due to their increasing efficiency, robustness and decreasing cost. In this study, we investigated the efficacy of UV-LED devices for the inactivation of four bacteria (Listeria monocytogenes, Escherichia coli, Bacillus subtilis and Salmonella Typhimurium) on a plastic surface and in four powdered seasoning ingredients (onion powder, garlic powder, cheese and onion powder and chilli powder). Surface inactivation experiments with UV mercury lamps, UVC-LEDs and UVA-LEDs emitting at wavelengths of 254 nm, 270 nm and 365 nm, respectively, revealed that treatment with UVC-LEDs were comparable to, or better than those observed using the mercury lamp. Bacterial reductions in the seasoning powders with UVC-LEDs were less than in the surface inactivation experiments, but significant reductions of 0.75-3 log10 colony forming units (CFU) were obtained following longer (40 s) UVC-LED exposure times. Inactivation kinetics were generally nonlinear, and a comparison of the predictive models highlighted that microbial inactivation was dependent on the combination of powder and microorganism. This study is the first to report on the efficacy of UV-LEDs for the inactivation of several different bacterial species in a variety of powdered ingredients, highlighting the potential of the technology as an alternative to the traditional UV lamps used in the food industry.
    • Antimicrobials from Seaweeds for Food Applications.

      Cabral, Eduarda M; Oliveira, Márcia; Mondala, Julie R M; Curtin, James; Tiwari, Brijesh K; Garcia-Vaquero, Marco (2021-04-11)
    • Phytochemicals in Food and Health.

      Rai, Dilip K (2021-04-20)
    • Food Safety and Food Handling Practices.

      Ehuwa, Olugbenga; Jaiswal, Amit K; Jaiswal, Swarna (2021-04-21)
      Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of "meat processing" and "Ready to Eat" foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.