SEARCH · Search PubMed

Results for “COOKING”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

SourceResearch connectionFrom yearThrough year

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 505 records · Page 28Linked to original sources

PubMed1980

Effect of high-fat, high-beef diet and of mode of cooking of beef in the diet on fecal bacterial enzymes and fecal bile acids and neutral sterols.

The effect of a high-fat, high-beef diet and of method of preparation of beef in the diet on the fecal bile acids and neutral sterols and on the activities of fecal bacterial beta-glucuronidase, cholesterol dehydrogenase and 7 alpha-dehydroxylase was studied in healthy men and women, 24-41 years old, who were consuming a customary mixed-western diet. The experimental diets were high in fat and beef, which was cooked rare, medium or well-done. The sequence of dietary regimen was selected at random and each diet phase lasted for 4 weeks. Individual 24-hour fecal specimens were collected from each volunteer for the final 3 days during each dietary period, including pre- and post-experimental periods while they were consuming a customary mixed-western diet. The mode of cooking beef in the high-fat, high-beef experimental diets had no influence on the fat and protein content of the diets but the fat content of experimental diets was high compared to customary mixed-western diet. Fecal bacterial beta-glucuronidase activity and fecal secondary bile acid and cholesterol metabolite levels were significantly higher during the experimental diet periods but the fecal bacterial activities of 7 alpha-dehydroxylase and cholesterol dehydrogenase were unaffected. The mode of cooking beef in experimental diets had no influence on the fecal bacterial enzymes and on the excretion of fecal bile acids and cholesterol metabolites.

Adult↗

PubMed1993

The bioavailability to humans of ascorbic acid from oranges, orange juice and cooked broccoli is similar to that of synthetic ascorbic acid.

The relative bioavailability of ascorbic acid from several sources was compared in 68 male non-smokers. Subjects underwent two 8-wk ascorbic acid depletion-repletion cycles. In repletion, subjects were randomized to receive 108 mg/d ascorbic acid as tablets with or without iron, as orange segments or juice, or as raw or cooked broccoli with a crossover within each major treatment group (e.g., cooked to raw broccoli) for the second repletion. Relative ascorbic acid bioavailability was estimated based on the slope obtained from linear regression of plasma ascorbic acid on time during each repletion. In the first repletion, slopes for all groups were similar except for the group consuming raw broccoli (20% lower response, P < 0.01). Second repletion responses were attenuated, but were similar to the first repletion. Ascorbic acid ingested as cooked broccoli, orange juice or fruit, or in synthetic form seems to be equally bioavailable. The lower relative bioavailability of ascorbic acid from raw broccoli is unlikely to be of practical importance in mixed diets.

Adult↗

PubMed1994

Protective effect of conventional cooking versus use of microwave ovens in an outbreak of salmonellosis.

The authors conducted an investigation to determine the extent and source of an outbreak of Salmonella typhimurium gastroenteritis that occurred following a community picnic in Juneau, Alaska, in 1992, and to evaluate risk factors for illness. A case-control study among 54 picnic attendees and a retrospective cohort study among 60 members of 17 households who had taken home leftover food from the picnic were conducted. A case was defined as diarrhea with onset 12-72 hours after eating food that had been prepared for the picnic. The case-control study associated illness with eating roast pork from one of two pigs that had been flown in from a Seattle, Washington, restaurant. The roast pork was taken home by persons from at least the 17 households included in the cohort study. The cohort study identified 43 persons who ate roast pork, of whom 21 (49%) became ill. This compared with only one case of illness among 17 cohort members who had not eaten roast pork (relative risk = 8.3, 95% confidence interval 1.2-57.0). Of 30 persons who ate reheated meat, all 10 who used a microwave oven became ill, compared with none of 20 who used a conventional oven or skillet. The Seattle restaurant had prepared the roast pork by first thawing two frozen pigs for several hours at room temperature and then cooking them in a gas-fired flame broiler. One of the pigs was left unrefrigerated for 17-20 hours after cooking. Compared with conventional methods of reheating, microwave ovens had no protective effect in preventing illness. To prevent outbreaks such as this one, care must be taken to assure that food is both properly cooked and handled and properly reheated.

Adolescent↗

PubMed1998

Assessment of three devices used in shear tests of cooked breast meat.

Methods that increase processing efficiency to save energy costs and to improve yield and volume must be evaluated in terms of maintaining or improving final product quality. Shear tests measure the force to cut through fibers of cooked samples. They are the simplest and most common tests used to document cooked meat texture. However, information obtained from shearing devices that perform in a similar way may not be interchangeable. In this study, three shearing devices were assessed. Eight treatments were imposed on broiler breasts processed under commercial conditions to represent ranges of texture characteristics. Treatments included electrical stimulation (S), or no stimulation (NS) of carcasses; postchill deboning at 2 or 6 h; and marination (M), or no marination (NM). Shear force values of cooked breasts were obtained from the benchtop Warner-Bratzler (BT-WB) machine, the Warner-Bratzler blade attachment (TA-WB) and a 45 degrees chisel-end blade attachment (TA-WD). The TA-WB and TA-WD were attached to Model TA.XT2 texture analyzer. For each device, shear value differences were significant (P < 0.05) for deboning time. Marination effects were significant (P < 0.05) for BT-WB and TA-WB. Stimulation by debone interactions were significant (P < 0.05) for BT-WB and TA-WD. The TA-WD values varied the greatest over all treatments (SD = 5.52; SE = 0.65). Variations of BT-WB and TA-WB shear values were similar (SD = 3.25, 2.97, respectively; SE = 0.38, 0.35).

Analysis of Variance↗

PubMed2001

Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts.

The potential for Clostridium perfringens spores to germinate and grow in cooked, ready-to-eat turkey products was evaluated to determine a safe cooling rate within the critical temperatures of 48.9 C (120 F) through 12.8 C (55 F). Raw turkey deli breast roasts were inoculated with a cocktail of C. perfringens spores (NCTC 8238, NCTC 8239, and NCTC 10388) and cooked in a steam oven to an internal temperature of 72 C. The sample roasts were then cooled through the critical cooling range at rates yielding cooling times of 6, 8, and 10 h. Turkey roasts were analyzed for spore growth and multiplication using tryptose-sulfite-cycloserine agar and anaerobic incubation at 37 C for 48 h. Cooling times of 6 and 8 h showed no proliferation of C. perfringens that would violate the USDA/Food Safety Inspection Service safe cooling standard criteria, which would allow no more than a 1 log10 multiplication between 48.9 and 12.8 C. A 9.6-h cooling period between the designated temperatures at a 95% confidence interval was determined to be adequate for nonproliferation of C. perfringens. On the other hand, a 95% tolerance interval would be more stringent in that it suggests no more than an 8.9-h cooling period. Tolerance intervals required that 95% of all our observations did not exceed the limit of 1 log10 increase in C. perfringens. This study indicated that in cooked, ready-to-eat turkey deli breasts, a cooling period between 48.9 C (120 F) and 12.8 C (55 F) of no greater than 8.9 h should be utilized to prevent possible C. perfringens foodborne outbreaks.

Animals↗

PubMed1997

Effects of cooking and storage methods on the micronutrient content of foods.

Food processing has the potential to alter the nutrient quality of foods. This review deals with the effects of home-based cooking and storage practices on the micronutrient content of foods. It describes the effects of cooking, freezing and refrigeration on the vitamin and mineral content of meats, fish, fruit, vegetables and cereals. Based on this review, we suggest that the consumer should be aware of the possibility that losses in nutritional quality of foods may result from an improper use of cooking and storage techniques available at home.

Cooking↗

PubMed2004

Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.

Research leading to the discovery of a series of mutagenic and carcinogenic heterocyclic amines (HCAs) was inspired by the idea that smoke produced during cooking of food, especially meat or fish, might be carcinogenic. More than ten kinds of HCAs, actually produced by cooking or heating of meat or fish, have now been isolated and their structures determined, most being previously unregistered compounds. They are highly mutagenic towards Salmonella typhimurium in the presence of S9 mix and are also mutagenic in vitro and in vivo toward mammalian cells. HCAs have now been chemically synthesized in quantity and subjected to long-term animal testing. When HCAs were fed in the diet, rodents developed cancers in many organs, including the colon, breast and prostate, and one HCA produced hepatomas in monkeys. The lesions exhibited alteration in genes including Apc, beta-catenin and Ha-ras, and these changes provide clues to the induction mechanisms. The HCAs are oxidized to hydroxyamino derivatives by cytochrome P450s, and further converted to ester forms by acetyltransferase and sulfotransferase. Eventually, they produce DNA adducts through the formation of N-C bonds at guanine bases. There are HCA-sensitive and resistant strains of rodents and a search for the responsible genes is now under way. While the content of HCAs in dishes consumed in ordinary life is low and not sufficient in itself to explain human cancer, the coexistence of many other mutagens/carcinogens of either autobiotic or xenobiotic type and the possibility that HCAs induce genomic instability and heightened sensitivity to tumor promoters suggest that avoidance of exposure to HCAs or reduction of HCAs' biological effects as far as possible are to be highly recommended. Usage of microwave ovens for cooking and supplementation of the diet, for example with soy-isoflavones, which have been found to suppress the occurrence of HCA-induced breast cancers, should be encouraged. Advice to the general public about how to reduce the carcinogenic load imposed by HCAs would be an important contribution to cancer prevention.

Amines↗

PubMedDate not supplied

Postprandial glucose and insulin responses to rolled oats ingested raw, cooked or as a mixture with raisins in normal subjects and type 2 diabetic patients.

Cooking and processing of food may account for differences in blood glucose and insulin responses to food with similar contents of carbohydrate, fat, and protein. The present study was carried out to see if short-term cooking of rolled oats caused an increase in blood glucose. Furthermore, we wanted to see if dried fruit could substitute for some of the starch without deterioration of the postprandial blood glucose response. We therefore compared the blood glucose and insulin responses to three isocaloric, carbohydrate equivalent meals in 11 normal subjects and 9 Type 2 diabetic patients. Meals composed either of raw rolled oats, oatmeal porridge or a mixture of raw rolled oats with raisins were served. In normal subjects, the three meals produced similar glucose (75 +/- 22, 51 +/- 16 and 71 +/- 23 (+/- SE) mmol l-1 180 min, respectively) and insulin response curves (3160 +/- 507, 2985 +/- 632 and 2775 +/- 398 mU l-1 180 min, respectively). Type 2 diabetic patients also showed similar postprandial blood glucose (515 +/- 95, 531 +/- 83 and 409 +/- 46 mmol l-1 180 min, respectively) and insulin (5121 +/- 850, 6434 +/- 927 and 6021 +/- 974 mU l-1 180 min, respectively) responses to the three meals. Thus short-term cooking of rolled oats has no deleterious effect on blood glucose and insulin responses, and substitution of 25% of the starch meal with simple sugars (raisins) did not affect the blood glucose or insulin responses.

Adult↗

PubMed1977

Association between gas cooking and respiratory disease in children.

A four-year longitudinal study of the prevalence of respiratory symptoms and disease in schoolchildren and related environmental and socio-economic factors is in progress. We report results for the first year of this study (1973). A total of 5758 children aged 6 to 11 years from 28 randomly selected areas of England and Scotland were examined. In an analysis of the effects on health of possible indoor pollutants, boys and girls from homes in which gas was used for cooking were found to have more cough, "colds going to the chest", and bronchitis than children from homes where electricity was used. The girls also had more wheeze if their families used gas for cooking. This "cooking effect" appeared to be independent of the effects of age, social class, latitude, population density, family size, overcrowding, outdoor levels of smoke and sulphur dioxide and types of fuel used for heating. It was concluded that elevated levels of oxides of nitrogen arising from the combustion of gas might be the cause of the increased respiratory illness.

Air Pollution↗

PubMed1985

The Tayside infant morbidity and mortality study: effect on health of using gas for cooking.

The relation between respiratory illness and the use of gas for cooking was examined from data on 1565 infants born to mothers who were primigravidas living in Dundee in 1980. Episodes of, and admissions to hospital for, respiratory illness were recorded during the first year of life. Both admissions and episodes were more common in infants from families using gas for cooking or heating than in infants from families using any other type of cooking or heating, but the differences were not significant. Results from this and other studies show that there is probably a small relation between respiratory illness and the use of gas appliances without a flue. To show convincingly whether such a relation exists might require a survey of 18 000-23 000 subjects. Respiratory illness was, however, strongly and positively related to parental smoking, a finding that is often made even in small studies.

Adolescent↗

PubMed1996

Fall in total cholesterol concentration over five years in association with changes in fatty acid composition of cooking oil in Mauritius: cross sectional survey.

OBJECTIVE: To determine the extent to which reducing the saturated fatty acid composition of a ubiquitously used cooking oil influenced changes in cholesterol concentration in the population during a five year intervention programme in Mauritius. DESIGN: Cross sectional surveys in 1987 and 1992 determined mean total cholesterol concentrations in the population. A random sample of respondents in the 1992 survey completed a nutrition questionnaire that included questions on diet in the previous 24 hours. SETTING: Mauritius. INTERVENTION: In 1987 the government of Mauritius changed the composition of the commonly used cooking oil from being mostly palm oil (high in saturated fatty acids) to being wholly soya bean oil (high in unsaturated fatty acids). SUBJECTS: 5080 and 5162 subjects in 1987 and 1992 cross sectional surveys. 2059 subjects aged 30-64 years were randomly selected from the respondents of the 1992 survey to take part in the nutrition survey. MAIN OUTCOME MEASURES: Fatty acid composition of phospholipids in pooled serum samples from men and women from the two surveys; measured and predicted change in serum cholesterol concentration. RESULTS: From 1987 to 1992 total cholesterol concentrations fell significantly by 0.79 mmol/l (P < 0.001) in men and 0.82 mmol/l (P < 0.001) in women. The estimated intake of saturated fatty acids decreased by 3.5% of energy intake in men and by 3.6% in women, and the intake of polyunsaturated fatty acids increased by 5.5% and 5.6% of energy intake, respectively. These changes were reflected in changes in the fatty acid composition of serum phospholipids, and according to Keys' formula these changes explained much of the decrease in serum cholesterol concentrations (predicted decrease of 0.38 mmol/l in men and by 0.40 mmol/l in women). CONCLUSION: Dietary changes that entailed a reduction in the saturated fat content of a ubiquitous cooking oil explained most of the observed decrease in serum cholesterol concentration over five years in the population of Mauritius.

Adult↗

PubMed1991

Carboxyhaemoglobin in women exposed to different cooking fuels.

Blood carboxyhaemoglobin levels were estimated by double wavelength spectrophotometry in non-smoking women living in Chandigarh and its environs and related to the cooking fuel they used. Twenty nine used kerosene, 28 biomass fuel, and 30 liquified petroleum gas; the 27 control subjects had not done any cooking for seven days. The carboxyhaemoglobin concentrations were significantly higher in the women using the three types of fuel (mean (SEM) concentration 7.49% [corrected] (0.67%) for kerosene, 15.74% (0.83%) for biomass fuel, and 17.16% (0.62%) for liquified petroleum gas, compared with 3.52% (0.33%) in the control subjects. It is concluded that cooking with any of the three fuels causes indoor air pollution. It is important to have better designed houses with adequate ventilation and stove vents that are cleaned regularly if pollution is to be reduced.

Adult↗

PubMedDate not supplied

Angioedema induced by inhalation of vapours from cooked white bean in a child.

BACKGROUND: There are few references of allergic reaction to beans in childhood. We report the case of a seven years old boy who suffered from angioedema associated to inhalation of vapours from cooked white bean. METHODS: skin prick tests (SPT) were performed by prick-by-prick with cooked white bean and legumes. It was also determined total IgE and specific IgE antibodies to bean and legumes with the use of the CAP enzymo-immunoassay. Subsequently, a oral challenge test was carried out with white bean. RESULTS: The prick-by-prick with white bean was positive in our case, and negative in ten controls patients. Specific IgE in patient serum, assayed by CAP was positive for white bean and green bean. The patient developed angioedema after ingestion cooked white bean. CONCLUSION: we demonstrated a type I hypersensitivity to white bean in a seven years old child by SPT, specific IgE antibodies and challenge test.

Acute Disease↗

PubMed2005

Meat, meat cooking methods and preservation, and risk for colorectal adenoma.

Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal adenoma in 3,696 left-sided (descending and sigmoid colon and rectum) adenoma cases and 34,817 endoscopy-negative controls. Dietary intake was assessed using a 137-item food frequency questionnaire, with additional questions on meats and meat cooking practices. The questionnaire was linked to a previously developed database to determine exposure to HCAs and PAHs. Intake of red meat, with known doneness/cooking methods, was associated with an increased risk of adenoma in the descending and sigmoid colon [odds ratio (OR), 1.26; 95% confidence interval (95% CI), 1.05-1.50 comparing extreme quintiles of intake] but not rectal adenoma. Well-done red meat was associated with increased risk of colorectal adenoma (OR, 1.21; 95% CI, 1.06-1.37). Increased risks for adenoma of the descending colon and sigmoid colon were observed for the two HCAs: 2-amino-3,8-dimethylimidazo[4,5]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5]pyridine (OR, 1.18; 95% CI, 1.01-1.38 and OR, 1.17, 95% CI, 1.01-1.35, respectively) as well as benzo(a)pyrene (OR, 1.18; 95% CI, 1.02-1.35). Greater intake of bacon and sausage was associated with increased colorectal adenoma risk (OR, 1.14; 95% CI, 1.00-1.30); however, total intake of processed meat was not (OR, 1.04; 95% CI, 0.90-1.19). Our study of screening-detected colorectal adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal adenoma.

Adenoma↗

PubMed2002

Effect of domestic processing and cooking methods on total, hcl extractable iron and in vitro availability of iron in spinach and amaranth leaves.

Spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves were stored in polyethylene bags and without packing for 24 and 48 hours in a refrigerator at 5 degrees C and 30 degrees C in polyethylene bags. The fresh leaves were also dried (oven and sun), blanched (5, 10 and 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analysed for total iron, its availability and antinutrient content. The iron content of these leaves varied from 26.54 to 34.14 mg/100 g, dry weight and its HCl-extractability and in vitro availability were 62.11-67.18% and 3.03-3.97% of total respectively. Drying and storage had no significant effect on total iron content, HCl-extractability and availability (in vitro), while blanching and cooking resulted in significant improvement of iron availability, and a significant reduction in oxalic acid content, while only blanching significantly reduced phytic acid and polyphenol contents. Thus cooking and blanching are good ways to improve HCl-extractability and in vitro availability of iron.

Amaranthus↗

PubMed2003

Properties of rice cooked with commercial water-soluble soybean polysaccharides extracted under weakly acidic conditions from soybean cotyledons.

It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatinizing behavior of rice starch by using a Rapid-Visco-Analyzer. The addition of SSPS reduced the viscosity of the gelatinized starch. This lower final viscosity of the rice starch was more distinct from than that of potato starch. These results imply that the properties of SSPS in forming a non-sticky condition might result from a decrease in the viscosity of the gelatinized starch.

Adhesiveness↗

PubMed1991

Respiratory symptoms in Indian women using domestic cooking fuels.

The effect of domestic cooking fuels producing various respiratory symptoms was studied in 3,701 women. Of these, 3,608 were nonsmoking women who used four different types of cooking fuels: biomass, LPG, kerosene, and mixed fuels. The overall respiratory symptoms were observed in 13 percent of patients. Mixed fuel users experienced more respiratory symptoms (16.7 percent), followed by biomass (12.6 percent), stove (11.4 percent), and LPG (9.9 percent). Chronic bronchitis in chulla users was significantly higher than that in kerosene and LPG users (p less than 0.05). Dyspnea and postnasal drip were significantly higher in the women using mixed fuels. Smoking women who are also exposed to cooking fuels experienced respiratory symptoms more often than nonsmokers (33.3 percent vs 13 percent).

Adult↗

PubMed1983

Relationship of parental smoking and gas cooking to respiratory disease in children.

In a survey of 1,355 children six- to 12 years of age, the risk of hospitalization for respiratory illness among children before age two years was increased when gas was used for cooking at home (p less than 0.001) or at least one of the parents smoked (p less than 0.02). The occurrence of cough with colds in children also was significantly increased when one or both parents smoked (p less than 0.001). Small but significant increases (p less than .05) in the mean values of forced expiratory volume at one second, the flow rate at 75 percent of the forced vital capacity, and the forced expiratory flow rate from 25 percent to 75 percent of the vital capacity (FEF25-75) were seen after administering inhaled isoproterenol to children whose parents smoked (n = 94) but not among children whose parents did not smoke (n = 89); this was not seen in association with gas cooking. Thus, exposure of children during the first two years of life to gas cooking or cigarette smoking appears to be associated with an increased risk of hospitalization for respiratory illness, and cigarette smoking appears to be associated with a more consistent response to inhaled bronchodilator among six- to 12-year-old children with no other history of chronic respiratory illness.

Child↗