Ecological studies and results from our low-fat, high-carbohydrate dietary intervention trial suggest that different carbohydrates are associated with breast cancer risk in different ways. We examined the association of diet glycemic index (GI), a ranking of carbohydrate containing foods based on their blood glucose raising potential, with breast cancer risk and phenotype. GI was calculated from multiple food records from subjects in our intervention trial using a nested case-control design (220 cases, 440 controls). GI was not associated with risk of total or estrogen receptor positive breast cancer, tumor size or nodal status. GI was strongly positively associated with hormone negative breast cancer. This finding is potentially important as little is known about the etiology of hormone negative breast cancer, which has a worse prognosis than hormone positive breast cancer. However, this finding is based on a small number of cases and should be replicated in a larger sample.

Today there are many technical solutionsfor the e-commerce industry, incombination with a change in behavior ofthe end user. The consumer of todaydemands more availability andconvenience.This Master’s thesis has examined thecritical aspects of e-commercecompanies, as well as how they candevelop their e-commerce to create valuefor the end user. The aim has been toidentify the more and less importantfactors of the e-commerce business, andto investigate the extent to which thesefactors are used in the e-commerceindustry. To answer these questions, aninteractive, online questionnairecustomized for e-commerce companies wasdeveloped. It covers the areas oftraditional e-commerce, social media,mobile commerce and multiple channels.The individual results are presented atthe end of the questionnaire andcompared to the average result of thecompanies that have completed it. Aliterature review and an interview isthe basis for the questionnaire. Aweighting and a quantification of thequestions enabled comparison and wasconducted in order to generate businessvalue. Thereafter a pilot study wasconducted, in which thousands of ecommercecompanies were asked to fill inthe questionnaire, eventually resultingin 12 companies accepting the inquiry.A part of the results of the thesis isthe web questionnaire itself, where thecritical factors are presented. The webquestionnaire was weighted by the totalknowledge gathered by the literature andinterview study. The prioritized factorscan be seen in the questionnaire. Theresults of the pilot study show that 12companies have great potential toimprove their e-commerce since none ofthe entrants reached less than half ofthe questionnaire’s maximum points.

The Strain Index was originally designed to analyze mono-task jobs. An experiment using a grip dynamometer was used to simulate six multiple task jobs to study the effect of complex tasks on localized muscle fatigue and to evaluate six different models used to calcula te a Complex Strain Index score. These models included average Strain Index score, unadjusted summation, duration adjusted summation, complex equation, minimum intensity, and peak intensity. Two methods of calculating a continuous Strain Index score were also analyzed. Ratings of perceived exertion, hand and forearm fatigue and discomfort, Difficulty Rating, maximum voluntary contraction (MVC), and percent strength loss were recorded for each of the six treatments. Electromyography (EMG) was also recorded for the 24 subjects (12 males and females) who completed the experiment. The EMG signal was analyzed using root mean square (RMS), initial mean power frequency (IMnPF), and slope of the mean power frequency (MnPF). Each treatment, lasting one hour each, contained a primary exertion (Task 1) of either 10% or 40% MVC for three seconds and a secondary exertion (Task 2) of either 10% or 40% MVC for one or three seconds. Subjective variables linearly increased (R2 > 0.88) over the duration of the treatments and significantly differed between treatments (p < 0.05). Percent strength loss was the only variable with a gender effect (p < 0.05). RMS values did not indicate fatigue and were constant over each treatment, but were highly correlated with percent MVC. A significant difference was not found in IMnPF between pre and post treatment values or between treatments (p > 0.05). A significant difference was found for MnPF slope pre and post treatment, but no treatment effect was found (p > 0.05). The complex equation method of calculating a Strain Index score was the only model of the six evaluated that met all criteria for being an acceptable method of calculating a Complex Strain Index score. The two continuous methods presented for calculating a Strain Index score should not be used for job analysis until further research evaluates their reliability, validity, and critical scores for Hazard Classification.

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Fractions from white and tannin sorghums were processed into extrudates, thick porridges, and breads. The effects of sorghum type and fraction on the in vitro starch availability of the products were evaluated, and the estimated glycemic indexes (EGI) of the products were obtained. Sorghum extrudates were significantly more slowly digested than corn meal extrudates for all preparation methods (whole, cracked and decorticated kernels). Furthermore, tannin extrudates were less digestible than white sorghum extrudates. The soft endosperm nature of the tannin sorghum limited friction formation inside the extruder, reducing starch gelatinization. On the other hand, condensed tannins also interfered with the starch availability for digestion. White sorghum was more 'suitable' for extrusion, giving extrudates with higher starch degradation and expansion than the tannin sorghums. However, tannin sorghums also gave acceptable products offering the benefit of lower EGI values. Sorghum porridges were more slowly digested than a corn flour porridge when using whole and decorticated flours. In addition, tannin sorghum porridges had a lower starch digestibility compared to all the samples. Tannin sorghum flours produced soft porridges with enhanced initial starch digestibility. However, condensed tannins seemed to offset the starch digestion by limiting starch availability. All sorghum porridges had significantly lower EGI values than the corn porridge. Extrudates and porridges had reduced starch digestibilities and EGI values when using whole grains compared to using the decorticated fractions. This was observed in both the white and the tannin sorghum. Therefore, whole-grain products from sorghum have health benefits attributed to whole grain foods and slower digesting starches; for instance, prevention and treatment of diseases such as diabetes, insulin resistance, obesity, cardiovascular disease, and some types of cancer. When 12% of tannin bran was added to a wheat bread formulation, a slower rate of starch digestion was observed compared to a wheat bread. The high concentration of non-starch components of the bran (i.e. dietary fiber, condensed tannins) affected starch digestion. The addition of tannin sorghum bran significantly reduced the EGI value of wheat bread, besides being a natural source of brown color, and an excellent source of antioxidants and dietary fiber.

Two tannin sorghums, (high-tannin, black with tannin), high anthocyanin sorghum (black), and non-tannin sorghum (white) were used to investigate the effects of sorghum phenolic compounds on in vitro starch digestibility, estimated glycemic indices (EGI) and resistant starch contents (RS) of porridges. Sorghum varieties were chosen to have a wide range of total phenols (3-23 mg/g gallic acid) and tannin contents (0-34 mg catechin eq./g). Normal corn starch, enzyme resistant high amylose corn starch, and whole sorghum grains were cooked with the aqueous fraction of sorghum bran extracts obtained with 70% aqueous acetone. Endosperms of soft and hard sorghum varieties were mixed with sorghum brans and cooked into porridges with distilled water. Hi-tannin, black and black with tannin sorghum bran extracts significantly (p<0.05) decreased starch digestibility and estimated glycemic index (EGI) while they increased resistant starch (RS) contents of normal corn starch, enzyme resistant high amylose corn starch, and whole sorghum grain porridges. The highest reduction in starch digestibility of the porridges occurred with hi-tannin sorghum bran extracts, followed by black with tannin and black sorghum bran extracts. Double cooked corn starch porridges, which were cooked with these bran extracts had EGI values of 49-67 and RS contents of 9.1-57.7%. These RS values are higher than foods such as legumes, whole pasta and whole grain cereals which are considered health foods with low EGI (36-71) and high RS contents (2.9-6.8). Only brans of condensed tannin-containing sorghum varieties (tannin, black with tannin sorghums) significantly (p<0.05) decreased starch digestibility, and EGI, and increased RS contents of the endosperm porridges. When tannin sorghum bran extracts were cooked with zein added to corn starch porridges, starch digestibility of the porridges significantly (p<0.05) increased, while RS significantly (p<0.05) decreased because the zein reacted preferentially with the tannins. The cooking trials indicated that sorghums with tannins significantly reduced the activity of digestive enzymes, reduced EGI, and increased RS contents of porridges. Thus, specialty sorghum varieties have a potential to lower EGI and increase RS contents of starchy foods. Their aqueous bran extracts have potential use to reduce risk factors for type II diabetes and obesity.

Thèse d'exercice : Médecine. Médecine générale : Université de Nantes : 2004. / Bibliogr. f. 80-85 [63 réf.].

Thesis (Ph. D.)--University of Michigan, 1938. / Cover title. "Reprinted from the Physical review, vol. 54, no. 12, December 15, 1938."

Thesis (Ph. D.)--University of Michigan, 1936. / Running title: X-ray refractivity of cerussite. "Reprinted from the Physical review, vol. 51, no. 3, February 1, 1937."

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