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BACKGROUND In 2002, an act regulating the ending of life by a physician at the request of a patient with unbearable suffering came into effect in the Netherlands. In 2005, we performed a follow-up study of euthanasia, physician-assisted suicide, and other end-of-life practices. METHODS We mailed questionnaires to physicians attending 6860 deaths that were(More)
Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread(More)
Practically all foods contain particles. It has been suggested that the presence of particles in food may affect the perception of sensory attributes. In the present study we investigated the effect of size and type (hardness and shape) of particles added to a CMC based vanilla custard dessert. The two types of particles included in the study were silica(More)
In the last 25 years almost every West European country has enacted a transplantation law. During the preparation of these laws an important issue was whether to base the transplantation law on explicit or presumed consent regarding organ donation post-mortem. A common view of supporters of the presumed consent system is that it will result in more organ(More)
The effect of adding saliva or a saliva-related fluid (alpha-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a trained(More)
OBJECTIVES Invasive mold infections (IMI) are an important cause of morbidity and mortality in patients with hematological malignancies. Cumulative incidence numbers vary greatly, probably because local circumstances influence the incidence of IMI. Therefore, comparison of different patient groups at risk should be performed at one hospital. METHODS We(More)
Here we review the role of oral movements in the perception of food attributes, particularly for semi-solid and liquid foods ingested almost in ready-to-swallow form. An overview of a series of instrumental and sensory studies suggests clear links between the type of sensation and the time point of processing in the mouth. Some commonly-reported sensations,(More)
BACKGROUND Processed foods are major contributors to excessive sodium intake in Western populations. We investigated the effect of food reformulation on daily dietary sodium intake. OBJECTIVE To determine whether uninformed consumers accept reduced-sodium lunches and to determine the effect of consuming reduced-sodium lunches on 24-hour urinary sodium(More)
This work examined the influence of oral temperature on oral perception of temperature in liquids and semisolids. A panel of 20 adults assessed the temperature of water, custard dessert and mayonnaise. Oral temperatures were manipulated by 5-s mouth rinses of 10, 35 and 55 degrees C performed prior to assessments, which resulted in oral temperatures of 27,(More)