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PubMed2004

[Genetic dissection of cooked rice elongation in rice (Oryza sativa L.)].

QTLs for milled rice length (MRL), cooked rice length (CRL) and cooked rice elongation (CRE) were identified by using a population of 127 DH lines derived from a cross between ZYQ8 and JX17. Totally, 14 QTLs for rice elongation traits were detected on chromosomes 1, 2, 3, 5, 6, 7, 10, 11 and 12. Two putative QTLs for MRL were mapped on chromosomes 2. Seven putative QTLs for CRL were mapped on chromosomes 1, 6, 7, 10, 11 and 12. Five putative QTLs for CRE were mapped on chromosomes 5, 6, and 10. The regions of G249-G164 on chromosome 3, G30-RZ516 on chromosome 6 and G1082-GA223 on chromosome 10 were detected simultaneously for affecting cooked rice length and cooke rice elongation. LODs of the QTLs related to rice elongation varied from 2.26 to 9.25, and their explained variations from 5.31% to 17.21% . It is indicated that cooked rice elongation was controlled by polygene and Wx-gene located on the same region with qCRE-6 was important to cooked rice elongation.

Chromosome Mapping↗

PubMed1978

Morphological changes in cooked longissimus dorsi muscle of pig, buffalo, sheep, goat and poultry.

In an effort to establish the morphological differences between the cooked muscles of pig, buffalo, sheep, goat and poultry longissimus dorsi were examined. Cooking at 100 degrees C produced shrinkage of muscle fibres in all species. The demarcation of the fascicles was also lost. Cooking at 121 degrees C destroyed even the granulated structure of collagen, reducing it to an amorphous state. The transverse striations were lost and the muscle fibres showed cracking, breaking and splitting. In relation to the control the per cent values of the cross-sectional area of the muscle fibre after treatment at 100 degrees C decreased by 28.6% in pig, 17.8% in buffalo, 20.4% in sheep, 24.3% in goat and 34.8% in poultry, whereas the respective values after cooking at 121 degrees C were 38.3%, 28.6%, 32%, 33.9% and 44.1%. Besides, the muscle fibre diameter in all species was also reduced after cooking. The number of muscle fibres and fascicles per mm2 were found to increase after cooking at 100 degrees C and 121 degrees C.

Animals↗

PubMed1997

Tears while cooking: an indicator of indoor air pollution and related health effects in developing countries.

Indicators for cooking fuel pollution are needed to determine the extent of fuel-related problems in developing countries and to assess the success of measures undertaken to reduce such problems. It is proposed that eye irritation in the form of tears or smarting eyes during cooking time [tears while cooking (TWC)] is a useful determinant of indoor air pollution from cooking-related sources. An analysis of data from three cities (Lusaka, Maputo, and Hanoi) showed that TWC is more prevalent in conditions of higher particulate pollution. Persons experiencing TWC were also found to have more respiratory symptoms. The prevalence of TWC provides a good indicator of groups that are at greater risk of health impairment due to indoor air pollution. Surveying for this condition is simple and nonintrusive, which makes it a useful screening indicator, though it cannot replace more thorough investigations in epidemiological studies. It can, however, be used in guiding interventions to the most needy groups. It can also be used to assess the success of measures introduced to reduce pollution hazards relating to the cooking environment, such as improved stoves, chimneys, and kitchen improvement.

Air Pollution, Indoor↗

PubMed1999

Genotoxicity of fumes from heated cooking oils produced in Taiwan.

Epidemiologic investigations of lung cancer among Taiwanese nonsmoking women have found that exposure to fumes from cooking oils may be an important risk factor. Fume samples from three different commercial cooking oils (lard, soybean, and peanut oils) often used in Taiwan for preparing Chinese meals were collected for genotoxicity analysis in SOS chromotest and sister chromatid exchange (SCE) assays. The induction factors of the SOS chromotest in Escherichia coli PQ 37 were dependent on the concentrations of lard and soybean cooking oil extracts without S9 mix. In addition, when CHO-K1 cells were exposed to condensates of cooking oil fumes for 12 h, SCEs showed a dose-related increase in extracts of lard and soybean oil fumes. This result provides experimental evidence and is in accordance with the findings of epidemiologic studies that women exposed to the emitted fumes of cooking oils are at an increase risk of contracting lung cancer.

Animals↗

PubMed1993

Personal exposure to nitrogen dioxide from indoor heaters and cooking stoves.

The personal exposure to NO2 generated from various heaters and cooking stoves were studied, using 85 university students. The students attached NO2 filter badges to their chests or collars and wrote down the period of time for heating and cooking for 1 week. Types of heaters and smoking habits were described through a questionnaire. The urinary hydroxyproline/creatinine ratio (HOP/C) was examined as a biomarker for health effects. The outdoor NO2 concentration during the study period was 13.5-13.7 micrograms/m3. Smoking and the usage of electric heaters did not affect the exposure to NO2. Exposure increased according to the length of time kerosene heaters or oil fan heaters were used. The NO2 concentration during the heating by a kerosene heater and an oil fan heater was calculated to be 219 and 474 micrograms/m3, respectively. The correlation between the period of cooking and personal exposure was also observed. The NO2 levels during cooking were calculated to be 290 micrograms/m3. Using these calculated values of NO2 concentration, it is possible to presume the personal exposure levels from the length of time heaters and cooking stoves are used even if the subjects do not attach the filter badges. Neither smoking nor exposure to NO2 were associated with the increase of urinary HOP/C.

Adult↗

PubMed1994

Chicken soup revisited: calcium content of soup increases with duration of cooking.

Because low dietary calcium intake may accelerate bone loss, patients often are advised to increase their dietary intake of calcium. However, some patients may be unable to tolerate good calcium sources such as dairy products. We postulated that the calcium content of soups and stews could be increased by prolonged cooking with a beef bone. Three experiments were done to prove this theory: (1) a bone soup made with a beef bone and distilled water, cooked for 24 hours; (2) a bone-vegetable soup cooked the same way; and (3) a vegetable soup made the same way but without the bone. It was concluded that prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH.

Animals↗

PubMed1994

Biological utilization of vegetable peas: effect of cooking and varietal differences.

The flour of raw as well as cooked vegetable pea cultivars (Arkal and Bonneville) was used for biological evaluation of their protein quality. Cooking did not have a significant influence on the food intake. There were some differences in the food as well as protein intake and gain in body weights of rats when fed uncooked or cooked pea flour diets. Varietal differences did not seem to influence on apparent digestibility, true digestibility, biological value, net protein utilization and utilisable protein but cooking brought a significant (p < 0.05) improvement in all of above mentioned parameters. Varietal differences as well as cooking exhibited no influence or serum protein concentration.

Animals↗

PubMed2004

An example of social activities by registered dietitians: development of recipes for cook-chilled meals to be delivered to kidney disease patients in the conservative treatment and maintenance dialysis stages.

BACKGROUND: Many studies have indicated the effectiveness of medical nutrition therapy for kidney diseases in various stages. However, compliance with dietary therapy over a long period is not easy for patients living alone, elderly patients, and disabled patients, and the concern of registered dietitians working at medical facilities has become increased. Our activities started in the form of social services, developing recipes for cook-chilled foods, collaborating with a firm that had been providing a meal-delivery service, for patients with kidney diseases. METHODS: Our subjects were outpatients with renal failure at the conservative treatment stage, patients at the dialysis stage, and those with diabetic nephropathy. To develop recipes, the nutritional amounts of energy, protein, potassium, phosphorus, salt, and water content in the diet were determined on the basis of the guidelines of the Japanese Society of Nephrology. In 2000, a survey was conducted of 140 regular users of the cook-chilled and delivered foods. The items surveyed were: age, sex, duration of the use of the service, degree of satisfaction with the meals, palatability of menu items, opinions and requests, and reasons for the use of the service. RESULTS: Between February 1996 and August 2000, recipes for cook-chilled foods for patients with kidney diseases at the conservative-treatment stage, those at the dialysis stage, and those with diabetic nephropathy were gradually developed. As of July 2003, the total number of recipes was 946. Of the 140 users surveyed, we obtained valid responses from 91 (65.0%). Regarding duration of usage of the service (n = 91): it was 1 year or more in 38.6%, 6-12 months in 15.7%, 3-6 months in 22.9%. 1-3 months in 12.3%, and 1 month or less in 10.8%. Regarding degree of satisfaction with the meals (n = 91), it was very good or good in 58%, fair in 30%, and no good in 12% of respondents. CONCLUSIONS: As the results of the survey indicated, the home-delivered, cook-chilled foods were generally, favorably accepted by users (rate of satisfaction, 58% [very good and good], duration of usage, 54.3% [6 months or longer]), for them to continue their dietary therapy at their homes. It is suggested that the service of delivering cook-chilled meals can be used as one of the choices enabling continued dietary therapy for patients with chronic renal failure who have difficulty in self-management of the diet at home for diverse reasons.

Adult↗

PubMed1981

Uptake of lead by vegetable foodstuffs during cooking.

Uptake of Pb by foodstuffs during cooking has been identified as an additional potential source of human exposure to Pb. Vegetables and rice cooked in water containing Pb may adsorb up to 80% of the Pb in the water. The amount of Pb adsorbed was dependent upon the concentration of Pb in the water, type of vegetable, water hardness, salting of the water, duration of cooking and the available surface-area of the vegetables. Substantial deposition of Pb also occurred on the surfaces of the saucepan itself (Al greater than enamel greater than Teflon), with subsequent desorption under certain cooking conditions. During tea-making, the concentration of Pb in water was reduced by 30-40% due to adsorption of Pb by the tea-bags. The dietary significance of the adsorption of Pb by foodstuffs during cooking as an additional source of human Pb uptake is assessed.

Adsorption↗

PubMed2005

Contributions of Chinese-style cooking and incense burning to personal exposure and residential PM concentrations in Taiwan region.

We investigated the effect of indoor sources including Chinese-style cooking, incense burning, cleaning, and people's moving on indoor particle size distributions and concentrations and calculated the personal exposure dose rates in the human respiratory tract (HRT) using time-activity and indoor and outdoor particle size distribution data collected from a traditional Taiwanese residence in central Taiwan region. We applied a simple size-dependent indoor air quality model associated with a compartmental lung model to determine the source emission rates and exposure dose. Cooking and incense burning had size-integrated source emission rates of 0.042+/-0.024 (mean+/-S.D.) and 0.038+/-0.026 particles s(-1), respectively. Cooking and incense burning were significant contributors to indoor particle levels for particle sizes from 0.5 to 5 microm in that the percent contributions to indoor concentrations were 0.334+/-0.02 and 0.267+/-0.035, respectively. Our results demonstrated that extrathoracic (ET) region had higher average PM mass lung/indoor ratio (0.77) than that of bronchial (BB) (0.52), bronchiolar (bb) (0.27) and alveolar-interstitial (AI) (0.14) regions from both cooking and incense burning events. The average integrated deposition dose rates (particles cm(-2) h(-1)) of 24.11 in ET, 4.68 in BB, and 7.89 in bb were higher than that of 0.011 in AI for both cooking and incense burning events. This research illustrates that exposure assessment based on time-activity and real-time behavior of particle data can provide valuable information on the fate of indoor particles and hazard to human health.

Activities of Daily Living↗

PubMed1999

Effect of consumption of food cooked in iron pots on iron status and growth of young children: a randomised trial.

BACKGROUND: In less-developed countries, novel strategies are needed to control iron-deficiency anaemia, the most common form of malnutrition. METHODS: We undertook a community-based randomised controlled trial to assess the effects of iron or aluminium cooking pots in young Ethiopian children. Analysis was by intention-to-treat. The primary outcomes were change in children's haemoglobin concentration, weight, or length over the study period. We also did a laboratory study of total and available iron in traditional Ethiopian foods cooked in iron, aluminium, and clay pots. FINDINGS: 407 children, one per household, entered the study. The change in haemoglobin concentration was greater in the iron-pot group than in the aluminium-pot group (mean change to 12 months 1.7 [SD 1.5] vs 0.4 [1.0] g/dL; mean difference between groups 1.3 g/dL [95% Cl 1.1-1.6]). The mean differences between the groups in weight and length gain to 12 months (adjusted for baseline weight or length) were 0.6 cm (95% CI 0.1-1.0) and 0.1 kg (-0.1 to 0.3). The laboratory study showed that total and available iron was greatest in foods cooked in iron pots, except for available iron in legumes for which there was no difference between types of pot. INTERPRETATION: Ethiopian children fed food from iron pots had lower rates of anaemia and better growth than children whose food was cooked in aluminium pots. Provision of iron cooking pots for households in less-developed countries may be a useful method to prevent iron-deficiency anaemia.

Aluminum↗

PubMed2000

Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation.

Cooked meat products are often post-contaminated because of a packaging and/or slicing step after the pasteurisation process. The shelf life is therefore limited and can be extended by adding Na-lactate. A previously developed model for the spoilage of gas packed cooked meat products, including temperature, water activity and dissolved CO2 as independent variables, was extended with a fourth factor: the Na-lactate concentration in the aqueous phase of the meat product. Models were developed for the maximum specific growth rate mu(max) and the lag phase lambda of the specific spoilage organism Lactobacillus sake subsp. carnosum. Quadratic response surface equations were compared with extended Ratkowsky models. In general, response surface equations fitted the experimental data best but in the case of mu(max) the response surface model predicted illogical growth behaviour at low water activities and high Na-lactate concentrations. A extensive product validation of the mathematical models was performed by means of inoculated as well as naturally contaminated industrially prepared cooked meat products. The deviations of the experimentally determined versus predicted growth parameters in inoculated cooked meat products were in general small. Both types of models were also able to predict the shelf life of naturally contaminated cooked meat products, except for pâté where an under-estimation of the shelf life was predicted by the response surface equations. The validation studies revealed higher accuracy of the extended Ratkowsky models in comparison to the response surface equations. A significant shelf life extending effect of Na-lactate was predicted, which was more pronounced at low refrigerated temperatures. A synergistic effect has also been noticed between Na-lactate and carbon dioxide which, at least partly, could be explained by the pH-decreasing effect of CO2.

Animals↗

PubMed2002

Cooking oil fumes and risk of lung cancer in women in rural Gansu, China.

Cooking oil fumes have been suggested to increase the risk of lung cancer in Chinese women by exposing them to mutagenic substances. We investigated the association between lung cancer and locally made rapeseed and linseed oils in a population-based case-control study in Gansu Province, China. Two hundred and thirty-three incident, female lung cancer cases diagnosed from 1994-98 were identified. A control group of 459 women was selected from census lists and were frequency matched on age and prefecture. Interviewers obtained information on cooking practices and cooking oil use. The odds ratio (OR) for lung cancer associated with ever-use of rapeseed oil, alone or in combination with linseed oil, was 1.67 (95% CI 1.0-2.5), compared to use of linseed oil alone. ORs for stir-frying with either linseed or rapeseed oil 15-29, 30 and > or =31 times per month were 1.96,1.73, and 2.24, respectively (trend, P=0.03), relative to a lower frequency of stir-frying. Lung cancer risks also increased with total number of years cooking (trend, P<0.09). Women exposed to cooking fumes from rapeseed oil appeared to be at increased risk of lung cancer, and there was some evidence that fumes from linseed oil may have also contributed to the risk.

Adult↗

PubMed2002

Problems associated with the determination of heterocyclic amines in cooked foods and human exposure.

Epidemiological studies have shown diet to be an important factor in the global variation of human cancer rates. The presence of mutagenic/carcinogenic heterocyclic aromatic amines (HAs) in cooked foods has attracted a great deal of interest for more than 20 years. Accurate assessment of the human exposure to HAs requires food questionnaires that address cooking methods and reliable methods for the analysis of HAs in cooked foods, and of biomarkers of exposure. The complex food matrix, the low amounts of HAs present (ng/g), and the need for several isolation steps make accurate quantification difficult. Food composition, for example the concentrations and relative amounts of naturally occurring precursors, such as creatine, free amino acids and sugars and also the presence of enhancing or inhibiting compounds are known to greatly influence the formation of HAs. Cooking temperature and time are other important factors that affect the yield of HAs. One of the most abundant HAs, PhIP (2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine), is found typically in amounts up to around 35 ng/g, but there are some reports on much higher levels of PhIP. The levels of other HAs such as MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline) and IFP (2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine) generally range from not detectable up to 10 ng/g, and AalphaC (2-amino-9H-pyrido[2,3-b]indole) up to 20 ng/g. Among the factors that influence human exposure to HAs are the type of food, cooking method, portion size and intake frequency. The estimated daily intake of HAs in different studies ranges from 0 to around 15 microg per person per day.

Amines↗

PubMed1998

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.

Heterocyclic amines (HCAs) are known mutagens and animal carcinogens produced in meats cooked at high temperature. As pork is the second most frequently consumed meat in the United States, five predominant HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4.5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] were measured in various pork products, cooked by different techniques and to varying doneness levels. Pork chops and ham slices were pan-fried and oven-broiled; bacon was pan-fried, oven-broiled or microwaved; hot dogs were pan-fried, oven-broiled, grilled/barbecued or boiled; sausage links and patties were pan-fried. All the products were cooked to three levels of doneness: just until done, well done or very well done. HCA type and level varied substantially by pork product, cooking method and doneness level. The highest PhIP levels were found in well done and very well done oven-broiled bacon; for very well done 30.3 and 4.0 ng per gram of meat of PhIP and MeIQx, respectively. Pan-fried very well done sausage patties contained 5.4 ng of MeIQx per gram of meat, while sausage links contained 1.3 ng per gram of meat. MeIQx was formed in well done and very well done pan-fried but not broiled pork chops. Hot dogs or ham slices had low or undetectable levels of HCAs. These results demonstrate that epidemiological studies investigating the relationship between HCA intake and cancer risk need to incorporate type of meat, cooking method and degree of doneness/surface browning into questions to assess adequately an individual's HCA exposure.

Animals↗

PubMed1999

Differential effects of cooking in open cups and in sealed cellophane bags on the residual cyanide content of moi-moi, a processed legume product.

Bean pastes from the black eyed bean (Vigna unguiculata), pigeon pea (Cajanus cajan) and Ife brown (V. unguiculata) were processed into a popular West African snack moi-moi, cooked in open aluminium cups and in sealed, thin, transparent cellophane bags. The residual total, free and bound cyanide levels of moi-moi from both processes were determined using a combination of enzymatic and colorimetric procedures. Results showed that in all cases, cooking of moi-moi in open aluminium cups caused retention of significantly higher (P<0.05) residual free cyanide than cooking in sealed cellophane bags. Loss of bound cyanide was unaffected by cooking procedure. These results suggest that cooking of moi-moi in cellophane bags reduces the risks of cyanide exposure from legumes.

Cellophane↗

PubMed2005

Comparison of a chemical and enzymatic extraction of arsenic from rice and an assessment of the arsenic absorption from contaminated water by cooked rice.

Rice is a target food for arsenic speciation based analyses because of its relatively high arsenic concentration and per capita consumption rates. Improved speciation data for rice can be helpful in estimating inorganic arsenic exposures in the U.S. and in endemic populations. The inorganic arsenic exposure for cooked rice should include both the arsenic in raw rice plus the arsenic absorbed from the water used to prepare it. The amount of arsenic absorbed from water by rice during preparation was assessed using five different types of rice cooked in both contaminated drinking water and arsenic-free reagent water. The rice samples were extracted using trifluoroacetic acid (TFA) and speciated using IC-ICP-MS. The TFA procedure was able to extract 84-104% of the arsenic (As) from the five different cooked rice samples. Chromatographic recoveries ranged from 99% to 116%. The dimethylarsinic acid (DMA) and inorganic arsenic concentration ranged from 22 to 270 ng of As/g of rice and from 31 to 108 ng of As/g of rice, respectively, for samples cooked in reagent water. The overall recoveries, which relate the sum of the chromatographic species back to the total digested concentration, ranged from 89% to 117%. The absorption of arsenic by rice from the total volume of water [1:1 to 4:1 (water:rice)] used in cooking was between 89% and 105% for two different contaminated drinking water samples. A comparison of the TFA extraction to an enzymatic extraction was made using the five rice samples and NIST 1568a rice flour. The two extraction procedures produced good agreement for inorganic arsenic, DMA, and the overall recovery. Through the use of IC-ESI-MS/ MS with a parent ion of m/z 153 and fragment ions of m/z 138, 123, and 105, the structure dimethylthioarsinic acid was tentatively identified in two of the rice samples using the enzymatic extraction.

Absorption↗

PubMed2002

Flavor-active compounds potentially implicated in cooked cauliflower acceptance.

The aim of the present study was to determine the flavor-active compounds responsible for the "sulfur" and "bitter" flavors of cooked cauliflower potentially implicated in cauliflower rejection by consumers. Eleven varieties of cauliflower were cooked and assessed by a trained sensory panel for flavor profile determination. Among the 13 attributes, the varieties differed mainly according to their "cauliflower odor note" and their "bitterness". Various glucosinolates were quantified by HPLC and correlated with bitterness intensity. The results showed that neoglucobrassicin and sinigrin were responsible for the bitterness of cooked cauliflower. Application of Dynamic Headspace GC-Olfactometry and DH-GC-MS showed that allyl isothiocyanate (AITC), dimethyl trisulfide (DMTS), dimethyl sulfide (DMS), and methanethiol (MT) were the key odorants of cooked cauliflower "sulfur" odors. Moreover, these volatile compounds corresponded to the main compositional differences observed between varieties. Finally, AITC, DMTS, DMS, MT, sinigrin, and neoglucobrassicin were shown to be potential physicochemical determinants of cooked cauliflower acceptance.

Brassica↗