Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

McCann, Donna C.; Barrett, Angelina; Cooper, Alexandra; Crumpler, Debbie; Dalen, Lindy; Grimshaw, Kate; Kitchin, Elizabeth; Lok, Kris Yuet Wan; Porteous, L E; Prince, Emily B.; Sonuga‐Barke, Edmund; Warner, John O.; Stevenson, Jim

doi:10.1016/s0140-6736(07)61306-3

Cited by 962 publications

(659 citation statements)

References 15 publications

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“…It is also possible these results reflect general views in a population where food allergy and food intolerance are relatively prevalent (6 % and 5-20 % respectively in 0-5-year-olds (19) ) and the media attention related to research on these topics (20,21) .…”

Section: Discussionmentioning

confidence: 67%

‘Treats’, ‘sometimes foods’, ‘junk’: a qualitative study exploring ‘extra foods’ with parents of young children

Petrunoff

Wilkenfeld

King

et al. 2012

Public Health Nutr.

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ObjectiveThe present study investigated parents’ understanding and approaches to providing energy-dense and nutrient-poor ‘extra foods’ to pre-school children and explored variation between parents of low and high socio-economic status in relation to these issues.DesignWe conducted thirteen focus groups. Data were subject to framework analysis.SettingChild-care centres in distinctly socially disadvantaged and socially advantaged areas.SubjectsEighty-eight parents of children aged 3–5 years.ResultsThe three most common terms parents identified to describe foods that are not ‘everyday foods’ were ‘treats’, ‘sometimes foods’ and ‘junk’. Parents’ perceptions regarding what influences them in providing food to their children included seven sub-themes: (i) the influence of the child; (ii) food-related parenting practices; (iii) health considerations; (iv) food costs and convenience; (v) external factors perceived as influencing their child; (vi) factors related to child care; and (vii) social influences and occasions. Parents’ decision-making processes regarding provision of ‘extra foods’ related to moderation and balance. Parents generally expressed the position that as long as a child is eating healthy foods, then treats are appropriate; and for many parents, this might apply frequently. All groups described the health of their child as an influence, but parents in low socio-economic groups were more likely to describe immediate concerns (dental health, behaviour) in relation to avoiding sugar-dense food or drink.ConclusionsThe belief that provision of ‘extra foods’ can be frequent as long as children are eating a healthy balance of foods is factored into parents’ decision making. Challenging this belief may be important for reducing the consumption of ‘extra foods’ by young children.

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Section: Discussionmentioning

confidence: 67%

‘Treats’, ‘sometimes foods’, ‘junk’: a qualitative study exploring ‘extra foods’ with parents of young children

Petrunoff

Wilkenfeld

King

et al. 2012

Public Health Nutr.

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“…Recently, synthetic food dyes attracted public concern regarding safety and the adverse effect on human health, particularly neurological functions and behavioral effects. A clinical trial involving a total of 153 three-year-old and 144 eight to nine-year-old children suggested that artificial colorants that contained a mixture of sunset yellow (E110), carmoisine (E122), tartrazine (E102), ponceau 4R (E124), quinoline yellow (E104), and Allura red AC (E129) when combined in the diet with sodium benzoate (E211), resulted in a significant increase of hyperactivity in normal children and aggravated the condition as well at least up to middle childhood [63]. This finding has drawn great interest in exploring natural food colorants such as anthocyanin as a promising alternative to synthetic food dyes.…”

Section: Anthocyanin Pigments As Food Colorants and Additivesmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

2,068

1,327

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Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

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“…These factors may interact and do not always imply causality. They range from divorce (Allen, 2010), poverty (Russell, Ford, Rosenberg, & Kelly, 2013), parenting styles (Johnston, Mash, Miller, & Ninowski, 2012), low maternal education, lone parenthood and reception of social welfare ((Hjern, Weitoft, & Lindblad, 2010), sexual abuse (Weinstein, Staffelbach, & Biaggio, 2000), lack of sleep (Thakkar, 2013), heritability (Larsson, Chang, D’Onofrio, & Lichtenstein, 2013) and perinatal issues (Schmitt & Romanos, 2012) to eczema (Schmitt, Buske-Kirschbaum, & Roessner, 2010), artificial food additives (McCann et al, 2007), mobile phone use (Byun et al, 2013) and growing up in areas with low solar intensity (Arns, van der Heijden, Arnold, & Kenemans, 2013). All these factors and more may play a role when a particular child exhibits impairing hyperactive and inattentive behaviours, and there is no conclusive cause of ADHD.…”

Section: There Is No Single Cause Of Adhdmentioning

confidence: 99%

ADHD: a critical update for educational professionals

Meerman

Batstra

Grietens

et al. 2017

International Journal of Qualitative Studies on Health and Well

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A medical approach towards behavioural problems could make professionals without a medical background, like teachers and other educational professionals feel inapt. In this article, we raise six scientifically grounded considerations regarding ADHD, currently the most prevalent childhood psychiatric diagnosis. These “need to knows” show just how misguided and potentially stigmatizing current conceptualizations of unruly behaviour have become. Some examples are given of how teachers are misinformed, and alternative ways of reporting about neuropsychological research are suggested. A reinvigorated conceptual understanding of ADHD could help educational institutions to avoid the expensive outsourcing of behavioural problems that could also—and justifiably better—be framed as part of education’s primary mission of professionalized socialization.

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Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

Cited by 962 publications

References 15 publications

‘Treats’, ‘sometimes foods’, ‘junk’: a qualitative study exploring ‘extra foods’ with parents of young children

‘Treats’, ‘sometimes foods’, ‘junk’: a qualitative study exploring ‘extra foods’ with parents of young children

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

ADHD: a critical update for educational professionals

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