Diarrhea is a leading cause of death in tropical countries. One of the highest childhood mortalities is in northeastern Brazil, where little is known about the morbidity, etiology, and risk factors of diarrhea. Prospective village surveillance over 30 months revealed diarrhea attack rates of more than seven episodes per child-year at six to 11 months of age among the children of the poorest families. Other risk factors included early weaning and the lack of toilets. Diarrhea led to weight loss and stunted growth. Enterotoxigenic Escherichia coli and rotaviruses were the most common pathogens, accounting for 21% and 19% of cases, respectively, followed by Shigella species (8.0%), Campylobacter jejuni (7.5%), Giardia species (6.7%), Strongyloides species (5.3%), and enteropathogenic E coli serotypes (4.6%). Most (84%) enterotoxigenic E coli were isolated during the rainy season of October to March (P less than 0.03), whereas 71% of rotaviral illnesses occurred during the drier months of June to October (P less than 0.03). In the present study, the early occurrence and nutritional impact of diarrhea and weaning, as well as the major etiologic agents of diarrhea and their different seasonal patterns have been defined for this region in which life-threatening diarrhea is endemic.

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Volume 33, no. 2, p. 248. The byline should read as shown above.

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The bacteriologic and clinical effects of early antibiotic treatment of Campylobacter jejuni enteritis were studied. Erythromycin rapidly eliminated C. jejuni from stools, whereas trimethoprim-sulfamethoxazole did not. Despite its bacteriologic effectiveness, erythromycin did not reduce the duration or severity of diarrhea, abdominal pain, or other symptoms.

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From the 1770s to the 1880s agriculturists and cooks sought to develop culinary oils from plants. Thomas Jefferson's attempts to introduce the olive into the agriculture of the United States, as a partial substitute for lard in cookery and as a cheap oleo for the consumption of slaves, met with limited success, even in the southeast, because periodic freezes and high humidity thwarted the development of groves. Southern slaves from West Africa supplied their own oil, derived from benne (Sesamum indicum). Benne oil was merely one feature of an elaborate African-American cuisine employing sesame that included benne soup, benne and greens, benne and hominy, benne candy, and benne wafers. Only the last item has survived as a feature of regional and ethnic cookery. In the first decades of the nineteenth century, planter experimentalists began the commercial scale production of benne oil, establishing it as the primary salad oil and the second favored frying medium in the southern United States. It enjoyed acceptance and moderate commercial success until the refinement of cottonseed oil in the 1870s and 1880s. Cotton seed, a waste product of the south's most vital industry, was turned into a revenue stream as David Wesson and other scientists created a salad oil and frying medium designedly tasteless and odorless, and a cooking fat, hydrogenated cottonseed oil (Cottonlene or Crisco) that could cheaply substitute for lard in baking. With the recent recovery of regional foodways, both the olive and sesame are being revived for use in the neo-southern cookery of the twenty-first century.