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At least 685 records · Page 38Linked to original sources
PubMed2004

The cooked food derived carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine is a potent oestrogen: a mechanistic basis for its tissue-specific carcinogenicity.

The cooked meat carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) induces tumours of the breast, colon and prostate in rats. Here we show that in addition to its well-established genotoxicity, which can be detected at concentrations >10(-6) M, PhIP is also oestrogenic. In COS-1 cells transiently transfected with an oestrogen-responsive reporter gene, PhIP (10(-10)-10(-6) M) mediated transcription through oestrogen receptor (ER) alpha, but not ER-beta, and inhibition by the pure ER antagonist ICI 182 780 demonstrated a requirement for a functional ER. In contrast, the structurally related food-derived carcinogen 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) failed to induce reporter gene transcription. Additionally, we show that in a hormonally responsive breast cancer cell line (MCF-7 cells), PhIP induced transcriptional activation using endogenously expressed ER. Examination of the genotoxic potential of PhIP using a model mammalian cell mutation assay (hprt(-) locus) demonstrated that the genetic toxicology of PhIP was readily detectable, but separate, in terms of effective concentration, from its oestrogenic activity. To determine whether the oestrogenicity of PhIP could mediate oestrogen-dependent responses such as cell growth, we examined the growth of hormonally responsive cells (MCF-7 cells). We show that PhIP can stimulate cell proliferation and, again, this was dependent upon a functional ER. Using ligand blotting, we further show that PhIP can stimulate the expression of progesterone receptor (PR-A and PR-B) and c-MYC and activate the MAPK signal transduction pathway. These responses were similar to that produced by oestradiol, in terms of temporal aspects, potency and a requirement for a functional ER. Each of these dose-dependent mitogenic responses occurred at concentrations of PhIP ( approximately 10(-9)-10(-11)M) that are likely to be equivalent to systemic human exposure via consumption of cooked meat. Thus PhIP can induce cellular responses that encompass altered gene expression and mitogenesis. We suggest that the combination of genetic toxicology and oestrogen-like promotion of genomic and cellular events provide a mechanism for the tissue-specific tumorigenicity of this compound.

Animals↗
PubMed1979

The relation between respiratory illness in primary schoolchildren and the use of gas for cooking--III. Nitrogen dioxide, respiratory illness and lung infection.

We examined the relation between lung function and respiratory illness in a population of 808 primary school children aged 6-7 years and the levels of nitrogen dioxide (NO2) in the kitchens and bedrooms in their homes. Complete data were collected on about 66% of the population. The children lived in a defined 4 square km area in Middlesbrough, Cleveland, UK. One week average outdoor levels of NO2 varied little over the area (14-24 ppb); The prevalence of respiratory illness was higher in children from gas than electric cooking homes (p approximately or equal to 0.1). Although prevalence was not related to kitchen NO2 levels (range 5-317 ppb) it increased with increasing levels of NO2 in the children's bedrooms in gas cooking homes (range 4-169 ppb, p approximately or equal to 0.1). Symptoms in siblings and parents were not related to kitchen NO2 levels. Lung function was not related to NO2 levels in the kitchen or bedroom. Because of the very low levels of NO2 at which an association with illness was observed and the inconsistency between our results in the UK and those from several studies in the US, it is possible that the NO2 levels were a proxy for some other factor more directly related to respiratory disease such as temperature or humidity.

Air Pollutants↗
PubMed1983

Bioavailability of iron in cooked egg yolk for maintenance of hemoglobin levels in growing rats.

The relative biological value (RBV) of iron in egg yolk was compared with that of iron in ferrous sulfate in prophylactic assays with weanling rats. Egg yolk cooked by one of three different methods was used in each experiment: (1) yolk of eggs boiled in the shell, lyophilized, and mixed with other dry diet ingredients; (2) pasteurized yolk and other diet components steamed with 8 liters of water per kilogram of diet; and (3) pasteurized yolk and other diet ingredients baked with 0.5 liters of water per kilogram of diet. Diets containing three levels of egg yolk and four levels of ferrous sulfate were fed to different groups of rats for 1, 2, and 3 weeks. Response of dietary iron was calculated as the regression of hemoglobin iron gain on iron intake and the nutritional quality of egg iron relative to that of ferrous sulfate iron was evaluated by slope-ratio analysis. RBV was 61, 64, and 90%, respectively, for iron of egg yolk cooked by the three methods. The presence of ascorbic acid during heat treatment of the diets significantly increased RBV of yolk iron from 64 to 92% in experiment 2, and increased it to a value equivalent to that of ferrous sulfate in experiment 3.

Animals↗
PubMed1987

Degradation products of bran phytate formed during digestion in the human small intestine: effect of extrusion cooking on digestibility.

To investigate the digestion of phytate in the stomach and small intestine in humans, studies were performed in subjects with established ileostomy. A recently developed high performance liquid chromatography method made it possible to analyze phytate and its degradation products in food and digesta. The digestibility of phytate in raw bran and extruded bran was investigated in seven ileostomy patients. Each subject was studied for two 4-d periods while consuming a constant low fiber diet with the addition of either 54 g/d of a bran-gluten-starch mixture or the corresponding extruded product. During passage through the subject's stomach and small intestine 58%, on average, of the phytate in unprocessed bran was hydrolyzed to inositol penta-, tetra- and triphosphates. When bran was subjected to extrusion cooking, 25% of the inositol hexaphosphate was hydrolyzed to penta- and tetraphosphate and the phytase activity ceased. Essentially no phytate digestion occurred when the ileostomy subjects consumed the extruded product. The reduced digestibility might be due to the lost phytase activity or to formation of indigestible phytate complexes during extrusion cooking.

Cooking↗
PubMedDate not supplied

Childhood burns in camping and outdoor cooking accidents: a focus for prevention.

We have seen increasing numbers of children who present with serious burns related to camping and outdoor cooking, prompting this 5-year review. Of 34 children (21 boys and 13 girls), with an average age of 5.2 years (4 months to 17 years) and average burn size of 15% (1% to 98%) cared for (4 as outpatients and 30 as inpatients), there was one fatality (3%). Mechanisms of injury included falling into free pits, throwing flammables into grills or pits, placing hands on hot objects in or near a fire, walking or falling into hot embers from an extinguished fire, spills from insect repellant candies, tent fires, burning of paper eating utensils, and cooking scalds. We have initiated a directed prevention program with the regional state park systems.

Accident Prevention↗
PubMed2005

Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility.

AIMS: To determine the influence of cheese cooking temperature on autolysis and permeabilization of two lactococcal starter strains in broth and in Cheddar cheese juice during ripening. METHODS AND RESULTS: Flow cytometry (FCM) was used to identify and enumerate intact and permeabilized cells in broth and in Cheddar cheese juice. Levels of intracellular enzyme activities were quantified concurrently. Permeabilized cell numbers increased for both strains in broth following a temperature shift from 32 to 38 degrees C and was accompanied by an increase in the level of accessible intracellular enzyme activities. The relative proportions of intact and permeabilized cell populations, as detected by FCM in cheese juice, changed during 42-day ripening. Permeabilized cell populations increased during ripening for both strains; however, an increase in accessible intracellular enzyme activity was observed only for the highly autolytic strain Lactococcus lactis AM2. CONCLUSIONS: Differences in the autolytic and permeabilization response induced by cooking temperature in two lactococcal strains affects intracellular enzyme accessibility in Cheddar cheese. SIGNIFICANCE AND IMPACT OF THE STUDY: This study highlights the importance of the autolytic and permeabilization properties of lactic acid bacteria starter strains and their impact on cheese ripening.

Bacteriolysis↗
PubMed1984

Passive smoking, gas cooking, and respiratory health of children living in six cities.

As part of a longitudinal study of the respiratory health effects of indoor and outdoor air pollutants, pulmonary function, respiratory illness history, and symptom history were recorded at 2 successive annual examinations of 10,106 white children living in 6 cities in the United States. Parental education, illness history, and smoking habits also were recorded, along with the fuel used for cooking in the child's home. Maternal cigarette smoking was associated with increases of 20 to 35% in the rates of 8 respiratory illnesses and symptoms investigated, and paternal smoking was associated with smaller but still substantial increases. Illness and symptom rates were linearly related to the number of cigarettes smoked by the child's mother. Illness rates were higher for children of current smokers than for children of ex-smokers. The associations between maternal smoking status and childhood respiratory illnesses and symptoms were reduced but not eliminated by adjustment for parental illness history. Levels of forced expiratory volume in one second (FEV1) were significantly lower for children of current smokers than for children of nonsmokers at both examinations and highest for children of ex-smokers. Levels of forced vital capacity (FVC) were lower for children of nonsmokers than for children of current smokers at both examinations, but the difference was statistically significant only at the first examination. Both the increase in mean FVC and the decrease in mean FEV1 among children of current smokers were linearly related to daily cigarette consumption. None of the respiratory illnesses and symptoms studied was significantly associated with exposure to gas cooking in the child's home.(ABSTRACT TRUNCATED AT 250 WORDS)

Activities of Daily Living↗
PubMed1995

Taking the cooking out of food: nutrition & the national curriculum.

This is a discussion paper which generates some important research questions for educationalists. The teaching of food skills are at danger of being lost from the school cirriculum by changes imposed by the National Curriculum. This sinister (i.e., unexplained/undefined) development generates potential problems for the teaching of cookery and for the food and eating traditions of British society. The central concern for nutrition educationalists is that cooking is becoming more and more de-domesticated and consequently will become more systemised, more mass produced; in which case, young people need not be educated in basic cooking skills.

Cooking↗
PubMed1999

Southern cooking and lung cancer.

Dietary associations were examined as part of a case-control study exploring reasons for exceptionally high rates of lung cancer in northeast Florida. Interviews, which included a nationally standardized food frequency questionnaire, were conducted with 507 patients diagnosed with lung cancer during 1993-1996 or their next of kin and 1,007 persons of similar age, race, and gender randomly selected from the general population. A substantial reduction in risk was associated with high consumption of nutrient-dense fruits and vegetables. Risk was nearly doubled among men and women in the highest quartile of fat intake. The effects were most prominent for saturated and monounsaturated fats and not apparent for polyunsaturated fat consumption. Increased risk was linked to consumption of several individual high-fat foods, including some traditional Southern foods or methods of cooking, such as cooking vegetables with lard/fatback/bacon fat. Reported use of vitamin/mineral supplements was associated with decrease risk of lung cancer as well as dietary consumption of vitamins A, C, and E and some carotenoids. The findings are consistent with emerging evidence that risk of lung cancer rises with increasing dietary fat consumption. They indicate the need for further research to determine whether the association between fat intake and lung cancer is causal and, if so, to clarify the relationships with individual fat fractions.

Adult↗
PubMed1990

[Effects of sodium chloride, acetic acid and citric acid on the dissolution of aluminum from aluminum cooking utensils].

In order to investigate the effects of sodium chloride and organic acids on aluminum elution from cooking utensils made of aluminum, the quantities of aluminum elution were measured in solutions with various concentrations of sodium chloride, acetic acid and citric acid by flameless atomic adsorption spectrophotometry. The increase of the aluminum elution rate from a pudding cup, an aluminum pan and an alumite pan could be clearly distinguished by the coexistence of acetic acid or citric acid and sodium chloride. The elution was low in the presence of sodium chloride at room temperature, but it was distinctly accelerated by heating. Although alumite treatment had the effect of protection against aluminum elution, such elution obviously increased, as shown by the existence of acid and sodium chloride at high temperatures. Aluminum elution rates from surface-untreated cooking utensils made of aluminum were increased by heating by a factor of several thousand.

Acetates↗
PubMed1996

Cooking fuel smoke and respiratory symptoms among women in low-income areas in Maputo.

The association between exposure to air pollution from cooking fuels and health aspects was studied in Maputo. Mozambique. Almost 1200 randomly selected women residing in the suburbs of Maputo were interviewed and 218 were monitored for air pollution. The fuels most commonly used were wood, charcoal, electricity, and liquified petroleum gas (LPG). Wood users were exposed to significantly higher levels of particulate pollution during cooking time (1200 micrograms/m3) than charcoal users (540 micrograms/m3) and users of modern fuels (LPG and electricity) (200-380 micrograms/m3). Wood users were found to have significantly more cough symptoms than other groups. This association remained significant when controlling for a large number of environmental variables. There was no difference in cough symptoms between charcoal users and users of modern fuels. Other respiratory symptoms such as dyspnea, wheezing, and inhalation and exhalation difficulties were not associated with wood use. Reducing wood use would likely improve acute respiratory health effects in wood users and possibly improve the ambient air pollution conditions in Maputo. To reduce the health impact of wood smoke exposure, it appears that the least costly and quickest method would be to encourage charcoal use to a greater extent, although high carbon monoxide levels would have to be addressed. Turning to modern fuels is beyond the means of most these households in the short term and could not be shown to be more effective.

Adult↗
PubMed2003

Particle concentrations in inner-city homes of children with asthma: the effect of smoking, cooking, and outdoor pollution.

Inner-city children have high rates of asthma. Exposures to particles, including allergens, may cause or exacerbate asthma symptoms. As part of an epidemiologic study of inner-city children with asthma, continuous (10-min average) measurements of particle concentrations were made for 2-week periods in 294 homes drawn from seven cities. Measurements were made using an optical scattering device that is most sensitive to fine particles. The concentrations recorded by these devices were corrected to agree with colocated outdoor gravimetric PM2.5 monitors. Indoor concentrations in the homes averaged 27.7 (standard deviation = 35.9) micro g/m3, compared with concurrent outdoor concentrations of 13.6 (7.5) micro g/m3. A multivariate model indicated that outdoor particles penetrated indoors with an efficiency of 0.48 and were therefore responsible for only 25% of the mean indoor concentration. The major indoor source was smoking, which elevated indoor concentrations by 37 micro g/m3 in the 101 homes with smokers. Other significant sources included frying, smoky cooking events, use of incense, and apartment housing, although the increases due to these events ranged only from 3 to 6 micro g/m3. The 10-min averaging time allowed calculation of an average diurnal variation, showing large increases in the evening due to smoking and smaller increases at meal times due to cooking. Most of the observed variance in indoor concentrations was day to day, with roughly similar contributions to the variance from visit to visit and home to home within a city and only a small contribution made by variance among cities. The small variation among cities and the similarity across cities of the observed indoor air particle distributions suggest that sources of indoor concentrations do not vary considerably from one city to the next, and thus that simple models can predict indoor air concentrations in cities having only outdoor measurements.

Air Pollutants↗
PubMed1991

An epidemiological study of lung cancer in Xuan Wei County, China: current progress. Case-control study on lung cancer and cooking fuel.

In Xuan Wei County, Yunnan Province, lung cancer mortality rates are among China's highest in males and females. Previous studies have shown a strong association of lung cancer mortality with air pollution from "smoky" coal combustion. In the present quantitative risk assessment of indoor air pollution study, the result strongly shows an obvious on-site exposure-response relationship between benzo[a]pyrene concentration in indoor air and lung cancer mortality and strongly supports the hypothesis that indoor air pollution is the main risk factor in inducing lung cancer in Xuan Wei County. In the present case-control study, the result shows that in females, the presence of lung cancer is statistically significantly associated with chronic bronchitis and family history of lung cancer. The results also suggest an association of lung cancer with duration of cooking food, but not with passive smoking. In males, the presence of lung cancer is associated with smoking, bronchitis, family history of lung cancer, and personal history of cooking food.

Air Pollution, Indoor↗
PubMed1990

Comparison of vitamin losses in vegetables due to various cooking methods.

Preparing vegetables with heat the contents of their constituents will change to a various extent. Particularly the water-soluble and the heat-sensitive vitamins are affected. At an early stage the vitamin C losses were investigated, because of vitamin C's indicating function for oxidation and leaching-out processes (1, 2, 7, 11-13, 15, 17). The degree of vitamin losses is influenced by various factors, for example the type of food, variety of vegetables, the way of cutting, preparation, duration and method of cooking. The influence of the various cooking methods with regard to the losses of certain water-soluble vitamins will be discussed.

Ascorbic Acid↗
PubMed2004

Effects of seasonings on the stability of ascorbic acid in a cooking model system.

The thermolability of ascorbic acid (AA) in aqueous solution at 100 degrees C was assessed in the presence of various seasonings commonly used in Japanese-style cooking. A model system approximated Japanese cooking with regard to the concentrations of AA and seasonings and the heating time. The decrease of AA in the reaction system of this experiment was a first-order reaction with respect to the concentration of AA loss. Although kinetic constants for AA loss decreased with increasing concentrations of AA (25-400 microg/mL), the absolute amounts degraded were almost the same for all AA concentrations, suggesting that dissolved oxygen is one of main factors affecting the stability of AA solutions during heating at 100 degrees C. When each seasoning was added to AA solution, salt stabilized AA and Japanese alcohol-containing admixtures, such as sake and sweet sake (mirin), did not have a significant effect on the stability. Conversely, soy sauce, miso (fermented soybean paste) and broth powder from skipjack accelerated the decrease of AA in a concentration-dependent manner. The kinetic study suggested that oxygen was rapidly consumed and AA loss accelerated by addition of soy sauce or miso to AA solution. Consequently it is likely that a reaction mechanism shifts from aerobic to anaerobic and the forward reactions proceed. Of the constituents of Japanese seasonings, not only iron but also amino acids are involved in the acceleration of AA degradation. The presence of amino acids should be taken into account when considering the levels of AA in soups.

Amino Acids↗
PubMed2004

[Production of acrylamide in agricultural products by cooking].

Some model studies were performed using various agricultural Products, to clarify the relation between cooking conditions and production of acrylamide (AA). Disc chips made from dried mashed potato, corn meal, wheat flour, rice flour (jyohshin-ko) and glutinous rice flour (shiratama-ko), and dried sesame (arai-goma) and dried almond were baked at 120-200 degrees C for 5-20 min, and the samples were analyzed for the levels of AA. When the samples were baked for 10 min, the highest production of AA was observed at 180-200 degrees C. When the samples were baked at 180 degrees C, AA levels in agricultural products except sesame were highest after baking for 10 min. Vegetables and fruit were baked at 220 degrees C for 5 min with a oven, high AA concentrations were found in baked potato, asparagus, pumpkin, eggplant and green gram sprouts. Concentrations of AA in potato, asparagus and green gram sprouts baked after being pre-cooked by microwave irradiation were higher than those in the products baked without being precooked. On the other hand, the precooking by boiling reduced the production of AA by baking to 1/10-1/4. Acrylamide was not found in microwaved or boiled vegetables. High free asparagine concentrations in crops tended to result in high concentrations of AA being produced by heating the agricultural products.

Acrylamide↗
PubMed2006

Planning and task management in older adults: cooking breakfast.

The article describes a simulated "cooking breakfast" task in which participants must remember to start and stop cooking five foods so that all the foods are "ready" at the same time. In between starting and stopping operations, the participants also carried out a "table-setting" task as a filler activity. The breakfast task yields various measures of multitasking and executive control. Groups of younger and older adults performed the task; half of the participants in each group were bilinguals and the other half were monolinguals. The results showed substantial age-related decrements in most measures of executive control. Additionally, older bilinguals showed some advantages in task management over their monolingual peers.

Activities of Daily Living↗