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PubMed1979

Volatilization of mutagens from beef during cooking.

The process of cooking beef substances which are mutagenic in the Ames Salmonella/microsome bioassay [1,2]. In this study, the formation and disposition of basic mutagens produced by cooking beef at different temperatures were examined. Mutagenic activity increased exponentially with cooking temperature between 137 degrees C and 252 degrees C. However, the amount of mutagenic activity remaining in the meat was only 1--7% of that which was volatilized into the air. The ingested dose of mutagens may therefore be significantly influenced by factors which restrict the dissipation of mutagens from the container, as well as by cooking temperature. Inhalation of airborne mutagens from cooking, as an alternative route of exposure, should be investigated when considered in light of some epidemiological data showing an excess of lung and bladder cancer among cooks and kitchen workers.

Animals↗
PubMed2006

Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef.

The effectiveness of radio frequency (RF) cooking on the inactivation of Escherichia coli in ground beef and its effect on the shelf stability of ground beef were investigated with a comparison to hot water-bath cooking. E. coli K12 was used as a target bacterium instead of E. coli O157:H7. The ground beef samples inoculated with E. coli K12 (ampr) were heated until the centre temperature of each sample reached 72 degrees C. These samples were then stored at 4 degrees C for up to 30 days. The enumeration of E. coli K12, background E. coli and coliform counts in ground beef samples was carried out for shelf-life study. Although both methods significantly reduced E. coli K12 (ampr), E. coli and coliform counts and extended the shelf-life, RF cooking had a shorter cooking time, and more uniform heating. Thus, RF cooking of meat has a high potential as a substitute for the hot water-bath cooking.

Animals↗
PubMed1997

Analysis of the decision to select a conventional or cook-chill system for hospital foodservice.

OBJECTIVE: The objectives of this study were to determine what variables hospital foodservice directors consider when selecting a conventional or cook-chill system, to determine the importance of each variable considered, and to compare decision variables by type of foodservice system. DESIGN: Survey questionnaire. SUBJECTS/SETTING: Hospital foodservice directors in general, medical-surgical hospitals who had been involved in the decision to select a conventional or cook-chill system (N = 127). STATISTICAL ANALYSIS: Analysis of variance and chi 2. RESULTS: The decision process used by foodservice directors who selected a conventional system appears to differ significantly from the process used by directors who selected cook-chill systems. However, directors in this study who selected a cook-chill system were more likely than those who selected conventional systems to consider more issues in the decision process, visit other operations, place more importance on return on investment and projected labor costs, calculate more values, consider both conventional and cook-chill options, and use nonfoodservice personnel such as manufactures' representatives and consultants. APPLICATIONS: Results of this research suggest that the decision process to select a foodservice system in hospitals is complex and is one that foodservice directors will likely be involved in several times throughout their careers. Directors who have made such decisions appear to consider many issues, both quantitative and qualitative, when selecting either a conventional or cook-chill system. Regardless of the system chosen, directors indicated that numerous issues were important in the decision.

Analysis of Variance↗
PubMed1989

Potential exposure of cooks to airborne mutagens and carcinogens.

Recent case-control and proportionate mortality studies in Canada, the United States, Britain, and Denmark have shown that cooks and other food-service workers may have elevated risks of cancers of the nasopharynx, buccal cavity, esophagus, lung, and bladder. The purpose of this pilot study was to determine if there might be airborne products of cooking which may be risk factors for these cancers in cooks. Eight air samples were taken in four restaurants and subsequently analyzed for mutagenicity using the Ames assay, and for carcinogens using gas chromatography/mass spectrometry. All four samples taken in the restaurant cooking areas were mutagenic to TA98 without metabolic activation, and two were mutagenic to TA100 also without metabolic activation. Of the four dining area samples, one was mutagenic to TA100 and one to TA98, both without metabolic activation. Compounds tentatively identified by mass spectrometry did not include known carcinogens. The ventilation systems in all four restaurants allow the exposure of cooks to both the air from dining room smoking areas and the volatile products of cooking.

Air Pollutants, Occupational↗
PubMed2002

Measurement of emissions from air pollution sources. 4. C1-C27 organic compounds from cooking with seed oils.

The emission rates of gas-phase, semivolatile, and particle-phase organic compounds ranging in carbon number from C1 to C27 were measured from institutional-scale food cooking operations that employ seed oils. Two cooking methods and three types of seed oils were examined: vegetables stir-fried in soybean oil, vegetables stir-fried in canola oil, and potatoes deep fried in hydrogenated soybean oil. The emission rates of 99 organic compounds were quantified, and these include n-alkanes, branched alkanes, alkenes, n-alkanoic acids, n-alkenoic acids, carbonyls, aromatics, polycyclic aromatic hydrocarbons (PAH), and lactones. Carbonyls and fatty acids (n-alkanoic and n-alkenoic acids) make up a significant portion of the organic compounds emitted from all three seed oil cooking procedures. The compositional differences in the organic compound emissions between the different cooking operations are consistent with the differences in the organic composition of the various cooking oils used. The distribution of the n-alkanoic acids between the gas and particle phases was found to be in good agreement with gas/particle partitioning theory. The relative importance of emissions from commercial deep frying operations to the total emissions of C16 and C18 n-alkanoic acids in the Los Angeles urban area was estimated using the available information and is estimated to account for approximately 7% of the total primary emissions of these acids. Additional emissions of these n-alkanoic acids from stir-frying and grill frying operations are expected. Estimates also indicate that seed oil cooking may make up a significant fraction of the emissions of lighter n-alkanoic acids such as nonanoic acid.

Air Pollutants↗
PubMed2001

Effects of preparation and cooking of folic acid-fortified foods on the availability of folic acid in a folate depletion/repletion rat model.

The practice of food fortification with folic acid offers the potential to increase the folate intake of the general population. To fully exploit the potential of fortification for raising folate nutriture, appropriate food vehicles need to be selected. Selection should involve determination of the availability of folic acid as affected by characteristics of the carrier food, food matrix, food preparation, and cooking. The present study investigated the effects of preparation and cooking of a range of folic acid-fortified foods on the folate status of folate-deficient rats. Fifty-six weanling male rats (Wistar strain) were fed a folate-deficient diet containing 1% succinyl sulfathiazole for 28 days. Following depletion, six rats were randomly assigned to each of eight repletion diets containing cooked or uncooked meringue mix, quick bread mix, brownie mix, or pizza base mix. The test foods were fortified with 1400 microg of folic acid/kg of food and incorporated as 19% of the repletion diets. Each of the first four groups was pair-fed a diet containing a cooked fortified food with another group fed the corresponding uncooked fortified food. After a further 28 days, plasma, liver, and kidney folate concentrations were determined by microbiological assay. Mean plasma and liver folate concentrations of rats fed diets containing cooked fortified foods were similar to those of rats fed uncooked fortified foods. Preparation and cooking did not affect the availability of folic acid from the selected cereal-based convenience foods in this rat model system, suggesting that these foods are appropriate vehicles for fortification with folic acid.

Animals↗
PubMed2005

Effects of cooking and storage on residues of cyadox in chicken muscle.

The aim of this study was to investigate the depletion of residues of cyadox in chicken muscle over time. The heat stabilities of cyadox (CYX) and its two metabolites, 1,4-bisdesoxycyadox (BDCYX) and quinoxaline-2-carboxylic acid (QCA), in water, cooking oil, and as incurred residues in chicken muscle were investigated. CYX was shown to be unstable with a half-life of about 37.7 min in 100 degrees C water. In hot cooking oil at 180 degrees C, all three compounds were unstable. CYX decreased quickly and was not able to be detected after heating for 2 min. Diode-array analysis of CYX standard solution in cooking oil indicated that a portion of BDCYX was formed. The residues of CYX and BDCYX deteriorated rapidly in frozen storage, while that of QCA changed slowly. Muscles containing CYX residues were boiled, microwaved, or fried for the specified times. During boiling, CYX and BDCYX were reduced 94% and 81% in 10 min, respectively. During microwave cooking, CYX and BDCYX were reduced 54% and 47% in 2.5 min, respectively. During frying, CYX and BDCYX were reduced 86% and 76%, respectively. No significant reduction of QCA was found for the three cooking methods. The half-lives of CYX residues in cooked chicken muscles were estimated as follows: 2.22 min for CYX and 4.44 min for BDCYX by boiling; 6.66 min for CYX and 9.36 min for BDCYX by microwaving.

Animals↗
PubMed2002

Changes in phytates and HCl extractability of calcium, phosphorus, and iron of soaked, dehulled, cooked, and sprouted pigeon pea cultivar (UPAS-120).

UPAS-120, a high yielding and early maturing variety of pigeon peas released by the Department of Plant Breeding, CCS Haryana Agricultural University, Hisar contained a significant amount of phytic acid, i.e. 886 mg/100 g. When it was subjected to various domestic processing and cooking methods viz. soaking (6, 12, 18 h), dehulling, ordinary as well as pressure cooking and germination (24, 36 and 48 h), a drastic decrease in level of phytic acid with a remarkable increase in the HCl-extractability of mono, divalent, and trivalent ions, like calcium, phosphorus, and iron occurred. Germination (48 h) was found to be the best method for decreasing the phytic acid content, i.e. 35 to 39 percent less than the control and significantly (p < 0.05) increasing the non-phytate phosphorus and HCl-extractable phosphorus. Pressure cooking of soaked-dehulled pigeon pea also rendered equally good results. The calcium, phosphorus, and iron contents of pigeon pea seeds were 197.3, 473.1, and 9.91 mg/100 g, respectively; some losses varying from 3 to 9 percent were noticed when the legume was subjected to soaking, cooking, and germination but the maximum losses, i.e. 23 percent, occurred when the seeds were dehulled. However, HCl-extractability of Ca, P, and Fe improved to a significant extent when the pigeon pea seeds were soaked, soaked-dehulled, cooked and sprouted which may have been due to decrease in the phytate content followed by processing and cooking. The significant negative correlations between the phytic acid and HCl-extractability of minerals of processed pigeon pea strengthens these findings.

Biological Availability↗
PubMed2003

Influence of cooking process on phenolic marker compounds of vegetables.

Phenolic compounds are secondary plant metabolites which have long been associated with flavor and color characteristics of fruits and vegetables. These phenolic compounds attract great interest due to their postulated health protecting properties. However, adequate intakes and absorption rate of phenolic compounds are necessary for these beneficial effects. Until now, little is known about alterations of phenolic compounds content by the cooking process. In the present study, the influence of different volumes of cooking water on the amount of selected phenolic marker compounds resting in the vegetables was assessed. In zucchini, rutin was quantified as a marker for flavonoid glycosides. Chlorogenic acid, representative of phenolic acids was analyzed in carrots. In beans, rutin and quercitrin, both belonging to flavonoid glycosides, were investigated. In potatoes, chlorogenic and caffeic acid were determined. The cooking of zucchini, beans and carrots with smaller amounts of water resulted in significant higher content of phenolic phytochemicals in the vegetables compared to cooking with larger water volumes. For potatoes, which showed great variations in content of phenolic acids after cooking, no significant differences in phenolic acids was observed. It can be concluded from these observations, that real intakes of phenolic compounds from cooked vegetables are lower and that the amounts consumed are therefore overestimated.

Caffeic Acids↗
PubMed1999

The effect of gas cooking on bronchial hyperresponsiveness and the role of immunoglobulin E.

Some studies have shown an association between gas cooking and respiratory symptoms. This study investigated whether gas cooking affects bronchial responsiveness and whether particular subjects are more sensitive to this effect. Multiple linear regression analysis was performed with the dose-response slope (Percentage fall in forced expiratory volume in one second (FEV1) divided by total dose of methacholine given) as the dependent variable in 1,921 subjects from a random sample of the Dutch population, aged 20-70 yrs. Whether the association was different according to sex, age, total immunoglobulin (Ig)E, specific IgE to inhalant allergens or smoking habits was tested by including interaction terms into the regression model. Subjects who used gas for cooking had a higher prevalence of bronchial hyperresponsiveness (provocative dose causing a 20% fall in FEV1 (PD20) < or = 2 mg) than those who used electricity (21% versus 14%) and this was dependent on the presence of atopy. Especially subjects with total IgE levels in the highest quartile had a significantly higher dose-response slope when using gas for cooking. This was independent of the presence of specific IgE to inhalant allergens. These results show increased bronchial responsiveness with gas cooking, which was only found in subjects with high total immunoglobulin E levels. This suggests that atopic subjects are sensitive to adverse effects of gas cooking on respiratory health.

Adult↗
PubMed1997

The effect of cooking on veterinary drug residues in food. Part 8. Benzylpenicillin.

The stability of benzylpenicillin to heat and cooking was studied. Stability of this compound in water (at 100 degrees C and 65 degrees C), 5% ethanol, 5% sodium bicarbonate, pH 5.5 buffer at 100 degrees C and in hot cooking oil at 140 degrees C and 180 degrees C was established. Benzylpenicillin was stable at 65 degrees C but not stable at higher temperatures with half-life times varying between 15 and 60 min in the solutions investigated. This drug was not stable to cooking, losses being proportional to the harshness of the cooking regime. Where fluids were released during the cooking process, sometimes over half of the residue passed from the solid tissue into the cooking medium.

Animals↗
PubMed1999

Effects of exposure to gas cooking in childhood and adulthood on respiratory symptoms, allergic sensitization and lung function in young British adults.

BACKGROUND: There is evidence that people who use gas for cooking have reduced lung function and experience more respiratory symptoms than those who use other fuels for cooking. OBJECTIVES: To study the effect of the presence of a gas cooker in the home, during both childhood and adulthood, on respiratory symptoms, allergic sensitization and ventilatory function among young adults. METHODS: A sample of 1449 young adults born in Britain 3-9 March 1958, who have been followed from birth to ages 7, 11, 16, 23 and 33 years, were examined at home at age 34-35 years. FEV1 and FVC were measured before and 20 min after inhalation of 400 microg salbutamol, and skin prick tests performed with three allergen extracts (grass, Der p 1 and cat). An interview on respiratory symptoms and indoor environmental exposures was included. RESULTS: No association was found between gas cooking in childhood or adulthood and incidence or prognosis of asthma/wheeze, allergic sensitization or current severity of respiratory symptoms. Subjects who currently used gas for cooking had a significantly reduced FEV1 (- 70 mL, 95% CI +/- 56) but not FVC (- 35 mL, 95% CI +/- 61) compared with those who used electricity for cooking. This reduction in FEV1 was concentrated among men and current asthmatics. CONCLUSION: The use of gas for cooking is unlikely to be a major influence on respiratory morbidity in young adults.

Adult↗
PubMed2002

The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet.

Folate intake is strongly influenced by various methods of cooking that can degrade the natural forms of the vitamin in foods. The aim of the present study was to determine the effect of different cooking methods on folate retention in various foods that contribute to folate intake in the UK diet. Typical purchasing and cooking practices of representative food folate sources were determined from a questionnaire survey of local shoppers (n 100). Total folate was determined by microbiological assay (Lactobacillus casei NCIMB 10463) following thermal extraction and tri-enzyme (alpha-amylase, protease and conjugase) treatment in raw foods and after typical methods of cooking. Boiling for typical time periods resulted in only 49 % retention of folate in spinach (191.8 and 94.4 microg/100 g for raw and boiled spinach respectively; P<0.005), and only 44 % in broccoli (177.1 and 77.0 microg/100 g for raw and boiled broccoli respectively, P<0.0001). Steaming of spinach or broccoli, in contrast, resulted in no significant decrease in folate content, even for the maximum steaming periods of 4.5 min (spinach) and 15.0 min (broccoli). Prolonged grilling of beef for the maximum period of 16.0 min did not result in a significant decrease in folate content (54.3 and 51.5 microg/100 g for raw and grilled beef respectively). Compared with raw values, boiling of whole potatoes (skin and flesh) for 60.0 min did not result in a significant change in folate content (125.1 and 102.8 microg/100 g for raw and boiled potato respectively), nor was there any effect on folate retention whether or not skin was retained during boiling. These current results show that the retention of folate in various foods is highly dependent both on the food in question and the method of cooking. Thus, public health efforts to increase folate intake in order to improve folate status should incorporate practical advice on cooking.

Brassica↗
PubMed2002

Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.

The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption was relatively low from all products, ranging from 1.8-5.5 % for rice, 2.5-3.5 % for maize, 4.9-13.6 % for low-extraction wheat, and <1 % for high-extraction wheat foods. The phytic acid content remained high after drying of the cereal porridges being about 1.20, 1.70, 3.20, 3.30 mg/g in low-extraction wheat, rice, high-extraction wheat and maize products respectively, and could explain the low Fe absorption. There were little or no differences in Fe absorption between the extruded and roller-dried cereals, although amylase pre-treatment increased Fe absorption from the roller-dried rice cereal 3-fold. This was not due to phytate degradation but possibly because of the more liquid nature of the cereal meal as fed. There were similarly few or no differences in Fe absorption between the industrially-processed cereals and home-cooked cereals made into pancakes or chappattis. Bread-making, however, degraded phytic acid to zero in the low-extraction wheat flour and Fe absorption increased to 13.6 %, the greatest from all cereal foods tested. It is concluded that Fe absorption from extruded, roller-dried or home-cooked cereal foods is similarly low and that only those cooking procedures such as bread-making, which extensively degrades phytic acid, or amylase pre-treatment, which substantially liquifies cereal porridges, improve Fe absorption.

Adult↗
PubMedDate not supplied

Analysis of polycyclic aromatic hydrocarbons in cooking oil fumes.

Various samples of cooking oil fumes were analyzed to an effort to study the relationship between the high incidence of pulmonary adenocarcinoma in Chinese women and cooking oil fumes in the kitchen. Polycyclic aromatic hydrocarbons (PAHs) in samples of cooking oil fumes were extracted, chromatographed, and measured by fluorescence spectrophotometer. The samples included oil fumes from three commercial cooking oils and fumes from three catering shops. All samples contained benzo(a)pyrene (BaP) and dibenzo (a,h)anthracene (DBahA). In addition, the concentration of DBahA was 5.7 to 22.8 times higher than that of BaP in the fume samples. Concentrations of BaP and DBahA were, respectively, 0.463 and 5.736 micrograms/g in refined vegetable oil, 0.341 and 3.725 micrograms/g in soybean oil, and 0.305 and 4.565 micrograms/g in vegetable oil. Investigation of PAH concentrations at three catering shops showed that the level of BaP at a Youtiao (deep-fried twisted dough sticks) shop was 4.18 micrograms/100 m3, 2.28 micrograms/100 m3 at a Seqenma (candied fritters) workshop, and 0.49 micrograms/100 m3 at a kitchen of a restaurant; concentrations of DBahA were 33.80, 14.41, and 3.03 micrograms/100 m3, respectively. The high concentration of carcinogens, such as BaP and DBahA, in cooking oil fumes might help explain why Chinese women, who spend more time exposed to cooking oil fumes than men, have a high incidence of pulmonary adenocarcinoma.

Adenocarcinoma↗
PubMed1998

Absence of PhIP adducts, p53 and Apc mutations, in rats fed a cooked beef diet containing a high level of heterocyclic amines.

Meat cooked at high temperatures contains mutagens and carcinogens known as heterocyclic amines (HCA). Cooking temperature and time determine the amount of HCA produced. The present study examined the DNA of liver, colon, and stomach from rats fed a high level of HCA for 27 weeks. Male Sprague-Dawley rats were fed a high-fat AIN-76A-based diet containing 60% by weight cooked beef containing a high level of HCA, especially 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP, 72 ng/g cooked beef), the most abundant HCA in cooked meat products. At the end of 27 weeks the rats were terminated, and small portions of liver, colon, and stomach were quick-frozen in liquid nitrogen. The DNA was isolated from the thawed tissue by phenol-chloroform extraction, and the genomic DNA was analyzed for the presence of PhIP adducts by 32P-postla-beling analysis. The DNA was also used in polymerase chain reactions to amplify the rat p53 and Apc genes, then direct dye-terminator DNA sequencing was carried out. Results showed no PhIP adducts in any tissue. In addition, no signature p53 or Apc gene mutations were seen in colon or stomach DNA. These results indicate that the high level of HCA present in a diet of well-cooked meat does not cause 1) persistent PhIP adducts similar to those produced by feeding pure PhIP at high doses or 2) p53 and Apc gene mutations in nontumor tissue.

Animals↗
PubMed1993

Hard-to-cook phenomenon in common beans--a review.

Legumes are one of the world's most important sources of food supply, especially in developing countries, in terms of food energy as well as nutrients. Common beans are a good source of proteins, vitamins (thiamine, riboflavin, niacin, vitamin B6) and certain minerals (Ca, Fe, Cu, Zn, P, K, and Mg). They are an excellent source of complex carbohydrates and polyunsaturated free fatty acids (linoleic, linolenic). However, common beans have several undesirable attributes, such as long cooking times, being enzyme inhibitors, phytates, flatus factors, and phenolic compounds, having a "beany" flavor, and being lectins and allergens, which should be removed or eliminated for effective utilization. Grain quality of common beans is determined by factors such as acceptability by the consumer, soaking characteristics, cooking quality, and nutritive value. Acceptability characteristics include a wide variety of attributes, such as grain size, shape, color, appearance, stability under storage conditions, cooking properties, quality of the product obtained, and flavor. Storage of common beans under adverse conditions of high temperature and high humidity renders them susceptible to a hardening phenomenon, also known as the hard-to-cook (HTC) defect. Beans with this defect are characterized by extended cooking times for cotyledon softening, are less acceptable to the consumer, and are of lower nutritive value. Mechanisms involved in the HTC defect have not been elucidated satisfactorily. Attempts to provide a definitive explanation of this phenomenon have not been successful. The most important hypotheses that have been proposed to explain the cause of bean hardening are (1) lipid oxidation and/or polymerization, (2) formation of insoluble pectates, (3) lignification of middle lamella, and (4) multiple mechanisms. Most researchers have reported that the defect develops in the cotyledons. Recently, some authors have suggested that the seed coat plays a significant role in the process of common bean hardening. A better knowledge of cotyledon and seed coat microstructure may lead to a better understanding of the causes of seed hardness. In order to prevent the development of the HTC defect several procedures have been proposed: (1) appropriate storage, (2) controlled atmospheres, and (3) pretreatments. Probably, the most workable solution to the hardening phenomenon may be the development of materials less prone to HTC phenomenon. Decreasing cooking time, increasing nutritive value, and improving sensory properties of seeds with HTC defect would have great nutritional and economical impact.(ABSTRACT TRUNCATED AT 400 WORDS)

Cooking↗
PubMed2006

Risk of lung cancer from residential heating and cooking fuels in Montreal, Canada.

Among the major sources of indoor air pollution are combustion by-products from heating and cooking. Concern is increasing that use of polluting heating and cooking sources can increase cancer risk. In Canada, most cooking and heating currently relies on electricity or natural gas, but, in the past, and still in some areas, coal and wood stoves were used for heating and gas and wood for cooking. In the course of a case-control study of lung cancer carried out in Montreal in 1996-2001, the authors collected information on subjects' lifetime exposure to such sources of domestic pollution by means of a personal interview with the subject or a next-of-kin proxy. Questionnaires were completed for 739 male cases, 925 male controls, 466 female cases, and 616 female controls. Odds ratios were computed in relation to a few indices of exposure to traditional heating and cooking sources, adjusting for a number of covariates, including smoking. Among men, there was no indication of excess risks. Among women, the odds ratio for those exposed to both traditional heating and cooking sources was 2.5 (95% confidence interval: 1.5, 3.6; n = 253). The findings for women suggest the need for research dedicated to exploring this association, with particular emphasis on improved exposure assessment.

Adenocarcinoma↗