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PubMed1998

Uncooked rice powder in oral rehydration solution: an alternative to glucose or cooked rice powder.

Glucose-based or rice-based ORS is the standard treatment in acute dehydrating diarrhoea. However, glucose may not be easily available in remote villages and the rice needs to be cooked for rice-based ORS. We embarked on a study to examine whether uncooked rice powder could be used as an alternative to glucose or cooked rice powder in ORS. Initially, 50 adult male patients (aged 18 to 55 yr) were randomized to receive glucose-ORS or uncooked rice ORS, in two equal groups. Subsequently, 20 male children (aged 3 to 12 yr) were also enrolled in the study and received either WHO-ORS or study ORS. All the adult patients and the children could be successfully rehydrated with ORS containing uncooked rice powder. As compared to WHO-ORS, the study ORS significantly reduced stool output (6.60 +/- 1.24 vs. 5.88 +/- 1.34 l), ORS intake (9.17 +/- 1.54 vs 8.24 +/- 1.69 l) and duration of diarrhoea (45.68 +/- 6.91 vs 41.32 +/- 6.03 h). In children also similar results were obtained. No clinical complication (e.g., vomiting, abdominal pain etc.) or abnormality in serum electrolyte concentrations was encountered either in the adults or in the children. Uncooked rice powder containing ORS can be considered as an alternative to glucose-based ORS or rice-based ORS.

Adolescent↗

PubMed1998

[Soluble, insoluble and total dietary fiber in raw and cooked legumes].

Soluble (SDF), Insoluble (IDF) and total dietary fiber (TDF) were analysed in 26 samples of the following legumes: Peas (Pisum sativum L) coated and uncoated; beans (Phaseolus vulgaris L), beans (Vigna sinesis L), chick peas (Cicer arietinum L), lentils (Lens culinaris L) and pigeon peas (Cajanus indicus L) raw and cooked, purchased at wholesale level. The AOAC enzimatic-gravimetric method (1990) was used. The cooked grains were drained and dried before analysis. Values for TDF in the raw legumes were 13.6 and 28.9% in chick peas and white beans respectively. In processed grains, values varied from 16.1 and 27.0% in yellow peas uncoated and black beans respectively. As expected the values for IDF were greater in all samples than those for SDF.

Dietary Fiber↗

PubMed2004

Effect of consumption of food cooked in aluminium or stainless-steel pots on Bangladeshi children with calcium-deficient rickets: an eight month trial.

The putative role of aluminium intake in young Bangladeshi children (1.5 to 4 years of age) with calcium-deficient rickets was evaluated in a non randomised controlled eight month trial. The effects of aluminium or stainless-steel cooking pots on bone metabolism were assessed by measuring blood calcium, phosphorus, alkaline phosphatase, parathyroid hormone, 1,25 dihydroxy vitamin D, aminoterminal propeptide of type 1 collagen (PINP), cross-linked carboxyterminal telopeptide of type 1 collagen (ICTP), aluminium and albumin, and by analysis of wrist radiographs. In both groups, blood alkaline phosphatase, 1,25 dihydroxy vitamin D and aluminium decreased significantly, white serum albumin increased (p < 0.01). These results suggest that the nutrition may well be of major importance, whereas the role of aluminium appears to be insignificant.

Aluminum↗

PubMed1998

Contribution to chromium and nickel enrichment during cooking of foods in stainless steel utensils.

Nickel ingestion can cause exacerbation of dermatitis in patients who are already nickel-sensitive; Chromium (Cr VI) is the 2nd allergen, after nickel. However, stainless steel is widely used in home cookware. In this study, we determined nickel and chromium levels by atomic absorption spectrometry in 11 habitual menus cooked in different grades of stainless steel utensils. We noted a great difference in nickel and chromium intake depending on the menu, and a significant difference between the glass and stainless steel saucepans, but this was very low compared with the levels of nickel and chromium contained in the menus; mean intakes of these elements were under the tolerable daily intake (TDI) recommended by the World Health Organization. Hence, there is no advantage for nickel-sensitive patients in switching to materials other than stainless steel, provided that this is of good quality.

Allergens↗

PubMed2001

Effects of seasoning and heating device on mutagenicity and heterocyclic amines in cooked beef.

Pan-roasted beef showed a lower mutagenicity after various degrees of cooking than charcoaled one. The high mutagenicity of charcoaled beef was due to the formation of more heterocyclic amines, especially AalphaC (2-amino-9H-pyrido- [2,3-b]indole) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) because of rapid and direct heating on the surface of the meat at a high temperature. Seasoning decreased mutagenicity of pan-roasted beef except the very well done sample with unchanged heterocyclic amine contents, but increased mutagenicity of charcoaled beef with decreased levels of AalphaC and PhIP, probably due to the change of heterocyclic amine precursors or alternatively to the occurrence of other mutagens.

Animals↗

PubMed2000

Changes in biogenic amines in mature and germinating legume seeds and their behavior during cooking.

Ungerminated legume seeds (broad bean, chick pea and lupine) were contained all tested biogenic amines. Tryptamine (TRY) was the main biogenic amine detected, and its concentration considerably increased during the germination. beta-Phenylethylamine (PHE) was detected in small amounts and its concentration slowly increased during germination. The concentration of tyramine (TYR) showed a fluctuation pattern of changes during germination in all tested legumes. The concentrations of cadaverine (CAD) and putrescine (PUT) increased during the germination period in all tested grains. However, histamine (HIS) showed a fluctuated pattern of changes in both broad bean and lupine, and a gradual increase in chick pea. Spermidine (SPD) and spermine (SPM) contents of broad bean and chick pea showed a fluctuation pattern of change, while, a decrement trend of change was recorded for lupine along the germination period. By cooking, legume samples became free of biogenic amines which appeared in the boiling water. Heat treatment seems to have little effect on the concentration of biogenic amines in legume sprouts. The amounts of biogenic amines detected in the boiling water are less than the initial amounts of the sprouts (expected amounts).

Biogenic Amines↗

PubMed2001

Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food.

Samples of two durum wheat cultivars (cvs. Duraking and Ege 88) at different maturation stages (13, 16, 19, 22, 25 days post anthesis) were processed into firik (a wheat-based specialty food) using two different cooking methods: roasting (scorching) on flames and boiling at atmospheric pressure. Both the acid detergent and neutral detergent fiber contents of the firiks produced from two durum wheat samples decreased significantly (p < 0.01) with maturation. Total P contents of the firiks of both cultivars produced by both methods showed a significant downward trend within the period of maturation while their phytic acid contents showed a significant upward trend (p < 0.01). It was possible to obtain a reduced phytic acid, high fiber product from the wheats harvested at early stages of maturation (13 and 16 days after anthesis).

Cooking↗

PubMed2003

Development and characterization of CHO repair-proficient cell lines for comparative mutagenicity and metabolism of heterocyclic amines from cooked food.

In order to understand the role of repair and metabolism in the mutagenicity of heterocyclic amines from cooked foods, we previously developed the nucleotide excision repair-deficient CHO 5P3NAT2 cell line engineered to coexpress the mouse CYP1A2 and human N-acetyltransferase genes. In the present study, we have made a matched repair-competent cell line by mutagenizing 5P3NAT2 cells with ethyl methanesulfonate and selecting for resistance to cytotoxicity by 2-amino-3-methylimidazo[4,5-f]quinoline (IQ). In the differential cytotoxicity (DC) assay, 4 out of 15 clones showed no cytotoxic effect with IQ at the highest dose (30 microg/ml) tested, in contrast to repair-deficient 5P3NAT2 cells, which showed approximately 100% cytotoxicity at 0.3 microg/ml. Subsequently, these IQ-resistant clones were examined for resistance to killing by UV irradiation. All four IQ-resistant clones, which show resistance to UV similar to that of repair-proficient AA8 cells, still express both the CYP1A2 and N-acetyltransferase genes. Sequence analysis of CXPD cDNA from the 5P3NAT2R9 clone revealed an A:T-->G:C reversion event at the site of the UV5 mutation. This base change results in reversion of the codon 116 tyrosine in UV5 cells back to the original cysteine in AA8 cells, thereby restoring wild-type CXPD activity and repair function. In contrast to 5P3NAT2 cells, the repair-proficient 5P3NAT2R9 revertant cell line shows little IQ-induced cell killing, and dramatically lower levels of induced mutation at the adenine phosphoribosyltransferase (Aprt) gene locus over the range of 2-40 microg/ml IQ. This matched pair of repair-proficient/deficient cell lines can provide insight not only into the genotoxicity of heterocyclic amine dietary carcinogens such as IQ and PhIP, but also into the effects of nucleotide excision repair on the ultimate mutagenicity of these compounds.

Amines↗

PubMed1987

[The effect of a raffinose diet and cooked legumes on various processes in the large bowel in the rat].

Changes of pH, enzyme activity and microflora in the large bowel of the rat after feeding them various diets containing raffinose and leguminous seeds (soybean, peas and beans) have been studied. Feeding a 12% raffinose-containing diet as well as cooked leguminous seeds lowered pH. However, similar decrease of pH was observed after some other diets (for example, milk powder or raw pearl barley). Remarkable alpha-galactosidase activity in the large bowel of rats after legume diet has been observed whereas it was not noted in the small bowel. The source of alpha-galactosidase are probably bacteria of the large intestine content (Lactobacillus spp., Enterococcus, Escherichia coli). No relationship between the isolated microflora and kind of a diet was observed.

Animals↗

PubMed1991

Meat, cooking methods and colorectal cancer: a case-referent study in Stockholm.

The associations between methods of cooking meats and colorectal cancer were examined in a population-based case-referent study performed in Stockholm in 1986-1988. The study included 559 cases and 505 referents. Total meat intake, frequent consumption of brown gravy, and a preference for a heavily browned meat surface each independently increased the risk for colorectal cancer. The relative risks (RR) were higher for rectal than for colon cancer, and for boiled meat (RR colon = 1.7, RR rectum = 2.7) than for meat fried with a medium or lightly browned surface (RR colon = 0.8, RR rectum = 1.1), but the highest risks were for meat fried with a heavily browned surface (RR colon = 2.8, RR rectum = 6.0). The analyses were adjusted for year of birth, gender and fat intake. Further adjustments for total energy, dietary fiber intake, body mass and physical activity had little or no influence on the results. The findings suggest that, in addition to frequent meat intake, a heavily browned meat surface formed when frying meat at high temperatures is important in the etiology of colorectal cancer.

Animals↗

PubMed1998

Chemical changes during extrusion cooking. Recent advances.

Cooking extruders process a variety of foods, feeds, and industrial materials. Greater flexibility in product development with extruders depends upon understanding chemical reactions that occur within the extruder barrel and at the die. Starch gelatinization and protein denautration are the most important reactions during extrusion. Proteins, starches, and non-starch polysaccharides can fragment, creating reactive molecules that may form new linkages not found in nature. Vitamin stability varies with vitamin structure, extrusion conditions, and food matrix composition. Little is known about the effects of extrusion parameters on phytochemical bioavailability and stability. Reactive extrusion to create new flavor, antioxidant and color compounds will be an area of interest in the future.

Cooking↗

PubMed1998

Flavor generation during extrusion cooking.

Extrusion cooking is a high temperature-short time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion. This review will focus on-the flavor related reactions which may occur during extrusion and their occurrence in various flours and due to the addition of reactive precursors.

Amino Acids↗

PubMed1994

Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum).

All the pea varieties differed significantly (p < 0.05) in their phytic acid content. The field pea cultivars had significantly (p < 0.05) higher levels of phytic acid and polyphenols than those of vegetable pea varieties. All the domestic processing and cooking methods could reduce the contents of phytic acid and polyphenols but germination for 48 hours seemed to have a marked lowering effect on the levels of these antinutrients in peas.

Cooking↗

PubMed1978

Fine structural analysis of the morphological changes involved in the blanching, cooking, dehydration and rehydration of green bean pod tissue.

The influence of blanching and cooking on green bean pod tissue (Phaseolus vulgaris var.nanus L.) was studied by transmission electron microscopy and characteristic histological and cytological effects were recorded. The analysis of dehydraded and rehydrated samples (dehydration by hot air, rehydration by boiling) showed that much of the shrinkage after dehydration can be compensated by water absorption during rehydration. The morphological appearance of boiled raw tissue, however, is not reached.

Cooking↗

PubMed1994

Antioxidant synergism between tocopherols and ascorbyl palmitate in cooked, minced turkey.

In an attempt to reduce oxidative deterioration, including the development of warmed-over flavour (WOF), in cooked, minced turkey meat, a combined strategy using natural antioxidants and modified atmosphere packaging (MAP) was adapted. Tocopherols (200 ppm) each significantly reduced lipid oxidation during 9 days of cold storage (5 degrees C), measured as 2-thiobarbituric-acid-reactive substances (TBARS). Synergism between the two antioxidants was demonstrated as an increasing relative reduction in TBARS values over time when both antioxidants were added, as opposed to the almost constant relative reduction when only one antioxidant was added. Notably, this synergism depended on the availability of O2, and was found to be most significant for atmospheric packaging (21% O2, 79% N2) and most significant towards the end of the storage period. A reduced O2 content in the packages (mixture of O2 and N2, initially: 1.0% O2 or 0.03% O2) had a more pronouced effect on oxidative deterioration than addition of antioxidants. However, during the 9 days of storage, meat balls with the synergistic mixture added, and packed in 1% O2, had TBARS values of 50 compared to 270 mumol malondialdehyde/kg for meat balls without antioxidants packed in 21% O2. This level of reduction in lipid oxidation is comparable with that of meat balls without antioxidants packed in a virtually O2-free atmosphere.

Animals↗

PubMed1995

Determination of trans-octadecenoic acids in German margarines, shortenings, cooking and dietary fats by Ag-TLC/GC.

According to numerous, even recent studies, trans fatty acids (TFA) are related to coronary heart disease. Thus, for the evaluation of the daily TFA-intake precise data on the content of TFA in currently available edible fats are of great interest. The present study gives a comprehensive overview on total trans-octadecenoic acid contents in 93 brands of German margarines, shortenings, cooking and dietary fats purchases in 1994, that were obtained by a two-dimensional chromatography method (Ag-TLC/GC). Conventional margarines were found to contain 0.17-25.90 wt% (n = 46) and shortenings/cooking fats 0.04-32.51 wt% (n = 16) TFA related to total fatty acids. Mean values were 9.32 resp. 9.79%, whereas dietary and reformatory fats exhibited a mean of 0.65% (n = 31) TFA. Among conventional margarines the highest TFA contents were detected in products (n = 11) derived exclusively from sunflower oil (mean value = 20.71%). Seasonal changes in single brands were relatively small.

Chromatography, Gas↗

PubMed1987

[Effect of cooking on the purine content of foods].

The total purine content and the content of purines bound in RNA and DNA was determined in selected food (veal meat, pork meat, pork liver, pork spleen, soja meat). Raw and boiled food samples were analysed. During preparation of food the total purine content is changed by losses of water or of purines into cooking water. Simultaneously, a great part of nucleic acids is hydrolysed.

Animals↗

PubMed1988

Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foods.

Samples of 7 foods commonly eaten in the Northeast of China (i.e. fried and broiled fishes and broiled meat) were tested for mutagenicity on Salmonella typhimurium TA98 with S9 mix. The basic fractions of the samples were mutagenic, inducing 33-2930 revertants/g of cooked food. Fried walleye pollack (a kind of cod fish heated on a stainless steel pan) showed the highest mutagenicity, so attempts were made to isolate mutagens from the basic fraction of this food. The mutagens were purified by treatment with blue cotton and HPLC on a semi-preparative ODS column and analytical cation exchange and ODS columns. 5 mutagens were isolated and identified as 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 (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). 1 g of fried fish was estimated to contain 0.16 ng of IQ, 0.03 ng of MeIQ, 6.44 ng of MeIQx, 0.10 ng of 4,8-DiMeIQx and 69.2 ng of PhIP. MeIQx and PhIP accounted for 24% and 4.7%, respectively, of the total mutagenicity. The other 3 heterocyclic amines were each responsible for only 0.3-1.2% of the total mutagenicity.

China↗