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PubMedDate not supplied

Effect of indoor air pollution on the respiratory system of women using different fuels for cooking in an urban slum of Pondicherry.

BACKGROUND: Some of the highest exposures to air pollutants in developing countries occur inside homes where biofuels are used for daily cooking. Inhalation of these pollutants may cause deleterious effects on health. We studied the effects of exposure to indoor air pollution from the use of cooking fuels on lung functions and respiratory symptoms in women aged 15-60 years. METHODS: The study was conducted in Kuruchikuppam, an urban slum in Pondicherry. The study participants were 105 women using biofuels, 105 using kerosene and 105 using liquid petroleum gas (LPG), selected from among 1117 women aged 15-60 years, by a stratified random sampling technique. These women were interviewed at home to collect information about exposure to fuel smoke and presence of respiratory symptoms. Lung functions were assessed by measuring forced vital capacity (FVC), forced expiratory volume in the first second (FEV1) and peak expiratory flow rate (PEFR). Occurrence of respiratory symptoms over six months was noted by making monthly follow up visits. RESULTS: Women using biofuels experienced more respiratory symptoms (23%) than those using kerosene (13%;p > 0.05) or LPG (8%; p < 0.05). Lung functions-FVC, FEV1, FEV1% and PEFR-were significantly lower in biofuel users compared with both kerosene (p < 0.01) and LPG users (p < 0.001). Lung functions in kerosene users also were significantly poorer when compared with LPG users (p < 0.01). Predicted pulmonary functions using multiple regression equations, derived from the data set of the present study, indicated that women using biofuels were more liable to have reduced pulmonary functions than women using kerosene or LPG. CONCLUSION: Women exposed to biofuel smoke suffer more from respiratory illnesses and have decreased pulmonary functions compared with women exposed to kerosene or LPG smoke. To reduce pollutant exposures we recommend the use of smokeless chullas or cleaner fuels such as charcoal, biogas and kerosene.

Adolescent↗
PubMed1997

[Chrome, nickel and manganese in stainless steel cooking utensils and legal regulations].

Assaying chromium nickel and manganese for specific migrations with a 4%-acetic acid under specific time and temperature related conditions is an obligatory part of the hygienic safety surveillance. Routine surveillance of a larger number of imported cooking utensils has shown the specific migrations to be more or less above the maximum allowances for chromium and/or nickel, and less frequently so for manganese. Further tests with repeated extraction, however, revealed that the levels of all three metals in most of the unfit samples were within the allowed limits. With respect to our findings, and to a longer period of use of the cooking utensils, amendments to the current regulations demanding obligatory testing after repeated extraction seem justified.

Chromium↗
PubMed1998

Enteropathogenic Escherichia coli in raw and cooked food.

A total of 402 Escherichia coli isolates were obtained from a variety of food samples and screened for enteropathogenic E. coli (EPEC). Screening was carried out using 15 specific monovalent antisera from Murex Diagnostic Limited. A total of 19 E. coli isolates were serotyped as EPEC. The EPEC strains were shown to belong to 8 serotypes. Eight out of 19 EPEC strains belonged to serotype 018C:K77 (B21). Seventeen out of 19 of the EPEC strains were isolated from cooked food. The presence of E. coli in cooked food is an indicator of fecal contamination and a sign of unhygienic food handling. The presence of EPEC in food could be a potential source of food-borne outbreak. Hygiene training for every food-handler is a necessity.

Beverages↗
PubMed1995

Cancer incidence of Hispanics and non-Hispanic whites in Cook County, Illinois.

BACKGROUND: Variations in cancer incidence and mortality rates between Hispanics and non-Hispanic whites have been reported in several regions in the United States. This report describes the ethnic variation in selected cancer sites in Cook County, Illinois. METHODS: Cancer incidence, age-specific, and age-standardized relative rates, and 95% confidence intervals were estimated among Hispanics and non-Hispanic whites in Cook County, Illinois, for 1986-1987. Hispanics were identified using surnames and maiden names with the Generally Useful Ethnic Search System (GUESS). RESULTS: Rates of lung cancer in Hispanics were approximately half of those observed for non-Hispanic whites. Hispanics also had lower rates of colon, breast, and bladder cancer. Hispanic females had rates of invasive cervical cancer that were approximately two times higher than those of non-Hispanic whites. CONCLUSIONS: These results are consistent with previous studies and suggest that Hispanics residing in the United States may retain some of the risk profile of those living in their home country.

Adult↗
PubMed2000

Recent trends in the fatty acid composition of German sunflower margarines, shortenings and cooking fats with emphasis on individual C16:1, C18:1, C18:2, C18:3 and C20:1 trans isomers.

In some countries the content of trans fatty acids (TFA) in margarines has strongly decreased as a result of the continuous discussion on their disadvantages regarding aspects of nutritional physiology. However, still in 1994 almost 1/3 of total fatty acids in part of German sunflower margarines, shortenings and cooking fats comprised these unfavourable TFA. In the present study the main interest was laid on trans-C16:1, trans-C18:1, trans-C20:1, trans-C18:2 and trans-C18:3 fatty acids and particularly their individual isomers, as negative metabolic activity of TFA possibly might only be attributable to certain isomers. By combining argentation thin-layer chromatography with gas chromatography using a 100-m capillary column (CP-Sil 88) trans fatty acid contents were determined in nearly all German brands of sunflower margarines (SFM; n = 9) and of cooking fats and shortenings (CFS; n = 10). Concerning the above-mentioned groups of isomers mean TFA contents of 0.01, 4.88, 0.00, 0.45 and 0.03% for SFM as well as of 0.01, 5.02, 0.03, 0.70 and 0.17% for CFS were established, respectively. The re-evaluation of samples from 1994 and 1996 exhibited that the total TFA content (sum of all mentioned isomers) in SFM decreased from 21.77% (range: 13.78-26.29; n = 11) to 5.37% (1.98-6.15%; n = 9) between 1994 and 1999. Also the total TFA content in CFS on average strongly decreased from 11.77% (0.08-33.63; n = 16) in 1994 and 12.52% (1.61-26.79%; n = 7) in 1996 to 5.91% (0.43-19.72%; n = 10) in 1999. However, even the newest CFS samples partly exhibited relative high TFA contents. In addition to the total TFA contents all positional isomers of trans-C18:1, trans-C18:2 and trans-C18:3 in SFM and CFS were quantified and compared between different years. The conjugated linoleic acid (cis delta 9, trans delta 11) occurred only in small amounts of 0.03% and 0.02% in current SFM and CFS.

Chromatography, Gas↗
PubMed2000

Iron availability from processed and cooked wheat products using haemoglobin regeneration efficiency method.

In India, the prevalence of iron deficiency is high due to both low iron intake and low availability from foods of plant origin. We investigated the effect of different wheat products on iron availability by testing haemoglobin regeneration efficiency using a rat model. Wheat grains processed into whole wheat flour, pearled wheat flour and broken wheat were used to prepare chapati, parantha and porridge. All samples were analysed for proximate principles, minerals, namely calcium, iron, zinc, sodium, potassium, fibre, phytin phosphorus and total phenols. Protein, fat, fibre, phytate and total phenols of pearled wheat flour were lower than whole wheat flour. All minerals except zinc were significantly higher (P < 0.001) in whole wheat flour while soluble iron was higher in pearled wheat flour. Cooking resulted in an increase in soluble iron and neutral detergent fibre (P < 0.001) and decrease in phytin phosphorus and total phenols. Haemoglobin regeneration efficiency (HRE) of pearled wheat flour was significantly higher than whole wheat flour. Cooking resulted in significant (P < 0.05) increase in HRE and HRE of chapati was higher than parantha. Soluble iron and HRE were significantly associated.

Anemia↗
PubMed1986

[Binding of lead and copper ions to ethanol-insoluble substances from cooking potatoes].

The binding of Pb2+- and Cu2+-ions to ethanol-insoluble substances from three sorts of raw or cooked table potatoes in aqueous suspension is investigated. Moreover, analogous tests on the binding of Pb2+-ions to glucose-6- and glucose-1-phosphate as well as to phosphoric acid are performed. The determination of the free cations in the equilibrium solutions is directly carried out by means of ion-specific electrodes in consideration of the pH-influence. In view of nutrition physiology raw and cooked potatoes are capable, as well as vegetables, of binding Pb2+ and Cu2+ ions, due to their content of pectins with an esterification degree found to be in the range of 50-56% and 42-48%, respectively. The binding capacity of the ethanol-insoluble substances does not only base on their content of pectin-carboxyl groups but also on other macromolecular components. Among the metabolic degradation products of potato starch only free phosphoric acid is capable of binding Pb2+ ions.

Copper↗
PubMed1993

Kinetic analysis of the loss of some B-vitamins during the cooking of macaroni.

The kinetics of the losses of thiamin, niacinamide, and riboflavin were investigated during the cooking of macaroni at 50, 75, 80, 85, and 90 degrees C. Simultaneous analysis of the vitamins was achieved by HPLC using a mu-Bondapak column. The activation energies for the losses of thiamin, niacinamide, and riboflavin were determined as 25 kJ/mol, 22 kJ/mol, and 11 kJ/mol, respectively. It was concluded that the leaching of these vitamins into cooking water was the main pathway for their loss during macaroni preparation.

Chromatography, High Pressure Liquid↗
PubMed1993

Seroepidemiological survey of HTLV-I infection in French Polynesia, Cook Islands and Fiji.

Different population groups of French Polynesia, Cook Islands and Fiji were screened for Human T-Lymphotropic Virus type I (HTLV-I) antibodies. Among 1487 individuals sampled in French Polynesia, twelve were considered Western Blot (WB) indeterminate and one was considered WB-positive for HTLV-I infection. This positive subject originated from France and was a blood donor. Out of 196 Polynesians of the Cook Islands, one was WB-indeterminate. Among populations sampled in Fiji, one of 222 Melanesians was found WB-indeterminate and one of 211 Indians was WB-indeterminate.

Adolescent↗
PubMed1993

Protein and lysine digestibility and protein quality of cooked Filipino rice diets and milled rice in growing rats.

The protein quality of typical rice-based menu of Filipino preschool child and adult and cooked milled rice was assessed for true digestibility (TD), biological value (BV) and net protein utilization (NPU) in growing rats. Lysine and energy digestibilities were also determined. For the preschool child diet, TD was 88.8%, BV 90.0%, and NPU 79.9%. For the adult diet, TD was 87.3%, BV 86.6%, and NPU 75.5%, whereas cooked rice had 90.0% TD, 82.5% BV and 74.3% NPU. Lysine digestibility was 95.4% for preschool child diet, 95.7% for adult diet, and 100.0% for rice. Digestible energy was 91.3% for preschool child diet, 93.0% for adult diet, and 95.3% in rice. Amino acid scores were 100.0% for preschooler diet, 92.1% for adult diet, and 62.2% for rice. Protein quality based on amino acid score corrected for TD was 88.8% for preschool child diet. 80.4% for adult diet, and 56.0% for rice. If based on lysine digestibility instead of TD, protein quality would be 7.1% higher.

Adult↗
PubMed1994

Influence of the consumption of casein, or tuna in the raw, cooked or canned form, on the utilization of iron in the diet of weanling rats.

A study was made of the influence of the consumption of white tuna (subjected to various thermal treatments) on the bioavailability of dietary iron. Biological assays were carried out on Wistar rats fed semi-synthetic diets varying only in the protein source, casein-methionine, or tuna provided in the following forms: raw, cooked in brine, sterilized with or without soybean oil, and canned and stored for a period of 1 or 3 years. Feed intake, the fecal and urinary excretion of iron, and the iron content of the liver were monitored. Absorption of iron was enhanced by consuming the diet containing raw white tuna. However, the beneficial effect of raw tuna was greatly reduced by cooking it in brine, and even more so by sterilization, especially in the presence of oil. The benefit was partly restored by storing the conserves for a period of 1 or 3 years. It is hypothesized that structural alterations to the protein caused by thermal processes can affect the solubility and bioavailability of iron.

Animals↗
PubMed1991

Effect of processing on some chemical and nutritional characteristics of pre-cooked and dehydrated legumes.

The effect of processing on chemical composition and protein quality of three legumes was studied. The species analyzed were beans (Phaseolus vulgaris), Tórtola and Coscorrón varieties; lentils (Lens esculenta), Laird variety; and chick peas (Cicer arietinum), California-INIA variety. The legumes were soaked in a solution of Na2 EDTA at 0.03% for 16 h and cooked for a predetermined period for each species. They were dried in a tray drier with cross currents of air flowing at a speed of 10 m/min until the residual moisture content was 8%. The water activity in the resulting products ranged from 0.574 to 0.587, thus completely assuring no microbial activity. No important changes were observed in the legumes protein, fat, or fibre contents after processing. The soaking solution was effective in reducing the phytic acid content from 2.99 to 1.64 mg/100 g in the Tórtola beans, which had the highest acid value prior processing. In all the species the heat treatment reduced the activity of the trypsin inhibitors by at least 50%. Cooking and drying significantly increased protein digestibility in all the legumes studied, with chick peas showing the most dramatic increase: form 54.7% pre-processing to 94.9% post-processing. With regard to Net Protein Ratio (NPR), chick peas had a value of 4.03, followed by Tórtola beans (3.29), Coscorrón (3.09) and lentils (2.61). The NPR value for the casein diet was 4.20.

Desiccation↗
PubMed1991

Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds.

This study was designed to determine the effect of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum seeds (guinesia). Standard assay procedures were adopted to resolve both the nutrients and the antinutritional factors content of the products. Combination of cooking and fermentation improved the nutrient quality and drastically reduced the antinutritional factors to safe levels much greater than any of the other processing methods tested.

Carbohydrates↗
PubMed1992

Digestibility of proteins and starch (in vitro) of amphidiploids (black gram x mung bean) as affected by domestic processing and cooking.

The effects of different domestic processing and cooking methods on starch digestibility (in vitro) and protein digestibility (in vitro) of four strains of amphidiploids (black gram x mung bean) were investigated. An increase of 35 to 48% and 22 to 25% was observed in starch digestibility and protein digestibility, respectively, when the seed of amphidiploids were soaked for 18 h. Cooking (both of unsoaked and soaked seeds) and germination improved significantly the starch digestibility and protein digestibility of all the varieties.

Amylases↗
PubMed1992

Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba).

The effects of domestic processing methods like soaking for 12 h, dehulling, ordinary cooking of whole as well as dehulled seeds at 15 lbs/inch2 pressure for 15 and 25 min, and germination for 24, 36 and 48 h were observed on trypsin inhibitor (TIA) and tannin content of two varieties of faba bean viz. VH-131 and WF. A non-significant reduction in TIA was observed on soaking and dehulling, while tannins showed a reduction of 42 and 51% on soaking in VH 131 and WF, respectively. Dehulled seeds showed a decline in tannin content by 70 to 73% in two varieties. There was a significant reduction in TIA (75-76 per cent) and tannin (76-81%) on cooking, while autoclaving for 25 min almost completely eliminated both of these stress factors. Germination of seeds for 48 h led to a reduction of 64-65% in TIA and 90-91% in tannins, which was more than germination for 24 and 36 h. Soaked seeds gave positive results of both these antinutrients.

Fabaceae↗
PubMed1999

Stoma complications: the Cook County Hospital experience.

PURPOSE: A retrospective analysis of enteric stomas performed at Cook County Hospital was undertaken to evaluate stoma complications per stoma type and configuration and operating service. In addition, we attempted to identify factors predictive of increased enteric stoma complications. METHODS: From 1976 to 1995, data cards on 1,616 patients with stomas were compiled by Cook County Hospital enteric stomal therapists. Data card information included age, gender, weight, early and late stoma complications, emergency status, operating service, type and configuration of the stoma, and whether the patient was seen preoperatively by an enteric stomal therapist. Data were then analyzed using a logistic regression model to identify those variables that influenced the rate of complications. RESULTS: There were 553 (34 percent) patients with complications. Among the total complications, 448 (28 percent) occurred early (<1 month postoperative), and 105 (6 percent) occurred late (>1 month). The most common early complications were skin irritation (12 percent), pain associated with poor stoma location (7 percent), and partial necrosis (5 percent). The most common late complications were skin irritation (6 percent), prolapse (2 percent), and stenosis (2 percent). The enteric stoma with the most complications was the loop ileostomy (75 percent). The enteric stoma with the least complications was the end transverse colostomy (6 percent). The general surgery service had the most complications (47 percent), followed by gynecology (44 percent), surgical oncology (37 percent), colorectal (32 percent), pediatric surgery (29 percent), and trauma (25 percent). Age, operating service, enteric stoma type and configuration, and preoperative enteric stomal therapist marking were found to be variables that influenced stoma complications. CONCLUSIONS: Complications from enteric stoma construction are common. Preoperative enteric stoma site marking, especially in older patients, and avoiding the ileostomy, particularly in the loop configuration, can help minimize complications.

Adolescent↗
PubMed1992

Inhibitory effects of some natural products on metal-induced lipid oxidation in cooked fish.

Divalent metal ions (Fe2+, Cu2+, Zn2+, Ni2+, and Mn2+) induced lipid oxidation in cooked, but not in raw fish. The extent of lipid oxidation, measured by the production of thiobarbituric acid reactive substances (TBRS), was increased with higher concentrations of iron, zinc, and nickel, but was decreased with increasing concentrations of copper and manganese. The natural products: ellagic acid, tannic acid, myricetin, and quercetin, inhibited lipid oxidation in cooked fish. The enhanced lipid oxidation caused by cupric ions (10(3) pmol/100 g fish) was also inhibited by the natural products. The degree of inhibition in copper-treated fish, however, was less than that in fish that had no added copper. The inhibition was concentration dependent. The antioxidative potency of the various natural products was independent of the type of metal ion-induced lipid oxidation. Ellagic acid was the most potent antioxidant (75.7-83.9%), followed by tannic acid (60.4-77.3%), myricetin (52.9-70.4%), and quercetin (32.6-44.2%).

Animals↗
PubMed1998

Intubation via the LMA using a Cook retrograde intubation kit.

PURPOSE: We report two cases of difficult intubation where a laryngeal mask airway (LMA) was used and changed to a conventional endotracheal tube using a retrograde intubation set. CLINICAL FINDINGS: In two patients, following induction of anaesthesia, the trachea could not be intubated in the conventional fashion with a blade. In both patients an LMA was inserted to achieve an airway. In both patients intubation with a conventional endotracheal tube was required. A Cook Retrograde Intubation Kit and fibreoptic bronchoscope were used to change the LMA to conventional endotracheal tube without problems. CONCLUSION: The Cook retrograde intubation allows an LMA to be replaced with an endotracheal tube with an ID greater than 6 mm with a #3 or 7 mm with a #5 LMA. This technique places an exchange stylet into the airway which is superior to a conventional guidewire. This method allows the airway to be maintained until the LMA is exchanged with an endotracheal tube. Anaesthesia may be maintained and the airway instrumented without difficulty using this technique.

Adult↗