No abstract

Insects are a sustainable protein source with poor consumer acceptance in developed countries. An Eating Insects Conference and Tasting Demonstration was hosted with a goal of promoting consumption of edible insects. The event consisted of an educational session that provided information about entomophagy followed by a cooking and tasting demonstration of edible insects. Pre- and post-intervention surveys were conducted to assess the effect of the event on participants’ acceptance of entomophagy. Forty-three attendees completed the surveys. After attending the event, participants felt more knowledgeable about entomophagy, which positively correlated with willingness to consume edible insects. Participants who believed that entomophagy is sustainable were more willing to consume edible insects than those who did not. Although all participants consumed insects at the tasting demonstration, those with prior consumption experiences had significantly higher post-intervention willingness scores, indicating repeated exposures may be necessary for improving consumer acceptance of edible insects. The event raised awareness of using insects as food and provided useful information for developing effective interventions to promote insect consumption.

Estrogen-deficient postmenopausal women have oxidative stress-mediated suppression of endothelial function that is exacerbated by high blood pressure. Previous research suggests blueberries may improve endothelial function through reductions in oxidative stress,...

The most important finding of the current study was that iontophoresis of acetazolamide did not significantly decrease sweat rate during exercise in the heat. Such results suggest that in past studies it was systemic dehydration, and not CA inhibition at the level of the sweat gland, that caused the reported decreased sweat rate.