We have previously demonstrated raised levels of IgG and IgA antibody to the mycobacterial 65-kDa heat shock protein (hsp) in the sera of patients with rheumatoid arthritis (RA). We have now attempted to determine whether this phenomenon is specific for RA, and whether it is seen only with the mycobacterial homologue of this particular hsp gene family. We therefore screened antibody levels to the mycobacterial and Escherichia coli hsp 65, and the mycobacterial, E. coli, and human hsp70, in sera from RA, systemic lupus erythematosus (SLE), tuberculosis (TB), ankylosing spondylitis (AS), Crohn's disease, and control donors. RA sera show the greatest increase in IgA binding to the mycobacterial hsp65, but no increase in IgA binding to the E. coli homologue. Similarly, only RA and TB sera show increased IgG binding to the mycobacterial hsp65, and we have shown previously that the titre is greater in RA. In contrast, the use of mycobacterial and E. coli hsp70 preparations as control bacterial hsp gene products has shown that RA patients do not differ from TB or SLE patients in their antibody binding to these proteins. Moreover, neither IgA nor IgG antibody to the human hsp70 in RA sera were higher than in TB, and the IgA binding was not higher than in SLE. These findings suggest that elevated IgG antibody levels to the mycobacterial hsp65 shows some disease specificity, and further studies with the human homologue and at the T-cell level are required.

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PurposeIncreasing awareness of functional foods would have many health benefits such as reducing the incidence of non communicable diseases. The aim of this study is to investigate consumer awareness and consumption of functional foods in the city of Thessaloniki, Greece.Design/methodology/approachA sample population of consumers was randomly selected outside popular supermarkets in the city of Thessaloniki (n=154). Trained interviewers conducted interviews and a questionnaire was completed by each participant. Socio‐demographic information and details of knowledge and consumption of functional foods were obtained. Data were analyzed using Stata.FindingsThe analysis of the data showed that only 33 per cent of the consumers were aware of the term “functional foods”. Interestingly, the proportion of the sample population that knew about foods with health promoting factors was over 95 per cent. The term “functional food” was unfamiliar to the sample population. Over 70 per cent of the consumers surveyed consumed such foods, unaware of the terminology.Originality/valueThis appears to be the first Greek study to examine consumer awareness and consumption of functional foods.

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