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PubMed2005

Trans, trans-2,4-decadienal, a product found in cooking oil fumes, induces cell proliferation and cytokine production due to reactive oxygen species in human bronchial epithelial cells.

Dienaldehydes are by-products of peroxidation of polyunsaturated lipids and commonly found in many foods or food-products. Both National Cancer Institute (NCI) and NTP have expressed great concern on the potential genotoxicity and carcinogenicity of dienaldehydes. Trans, trans-2,4-decadienal (tt-DDE or 2,4-De), a specific type of dienaldehyde, is abundant in heated oils and has been associated with lung adenocarcinoma development in women due to their exposure to oil fumes during cooking. Cultured human bronchial epithelial cells (BEAS-2B cells) were exposed to 0.1 or 1.0 microM tt-DDE for 45 days, and oxidative stress, reactive oxygen species (ROS) production, GSH/GSSG ratio, cell proliferation, and expression of TNFalpha and IL-1beta were measured. The results show that tt-DDE induced oxidative stress, an increase in ROS production, and a decrease in GSH/GSSG ratio (glutathione status) in a dose-dependent manner. Treatment of BEAS-2B cells with 1.0 microM tt-DDE for 45 days increased cell proliferation and the expression and release of pro-inflammatory cytokines TNFalpha and IL-1beta. Cotreatment of BEAS-2B cells with antioxidant N-acetylcysteine prevented tt-DDE-induced cell proliferation and release of cytokines. Therefore, these results suggest that tt-DDE-induced changes may be due to increased ROS production and enhanced oxidative stress. Since increased cell proliferation and the release of TNF-alpha and IL-1beta are believed to be involved in tumor promotion, our results suggest that tt-DDE may play a role in cancer promotion. Previous studies on dienaldehydes have focused on their genotoxic or carcinogenic effects in the gastrointestinal tract; the present study suggests a potential new role of tt-DDE as a tumor promoter in human lung epithelial cells.

Acetylcysteine↗
PubMed1997

The ability of two cooked food mutagens to induce aberrant crypt foci in mice.

The aberrant crypt foci assay has been used extensively to study different compounds for chemopreventive action, but almost all investigations have used initiators not normally found in the diet. In the present study two food-borne initiators, 2-amino-3-methyl-imidazo[4,5-f]quinoline (IQ) and 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP) were used. To simulate the human exposure further, we chose a feeding regimen with continuous low IQ- and PhIP-doses. Throughout the study female mice were given diets with or without 0.03% IQ or 0.03% PhIP. Two additional groups were given azoxymethane (AOM) (5 mg/kg body weight) and 1,2-dimethylhydrazine dihydrochloride (DMH-2HCl) (20 mg/kg body weight), respectively, one dose a week for two weeks. Animals were killed after four and 10 weeks. After four weeks only the mice dosed with IQ and PhIP had aberrant crypt foci. A much higher number of aberrant crypt foci were found in the IQ mice (31.8 +/- 5.2) than in the PhIP mice (0.5 +/- 0.3). After 10 weeks aberrant crypt foci were found in all dosed groups. The IQ mice had significantly more (P < or = 0.001) small and total aberrant crypt foci than the other groups. AOM and DMH induced a higher percentage of medium or large sized aberrant crypt foci than PhIP or IQ. The interpretation of the aberrant crypt foci as precursor lesions for colon cancer in the PhIP and IQ mice is difficult because PhIP and IQ have not been reported to be colonic carcinogens. If cooked food mutagens such as IQ or PhIP are to be used as initiators in the aberrant crypt foci test, the use of rats may be preferable.

Analysis of Variance↗
PubMedDate not supplied

Hot cooking oil burns: a 20-year experience.

Hot cooking oil burns resulted in 316 admissions to the Burns Unit at The Royal Brisbane Hospital between January 1, 1981, and December 31, 2000. Notable demographics of this group were a male:female ratio 1.74:1 and that 24% of all patients were between the ages of 16 and 20. Workplace burns accounted for 6% of admissions only, but these tended to be of a larger total body surface area involvement. The mean duration of admission was 8.5 days, with 40% of patients undergoing surgical débridement and split-skin grafting. Two hundred thirty-nine patients had 5% or less TBSA burned, most commonly involving the hands, legs, feet, and the forearms. No patients in our study died. The proportion of patients undergoing débridement and grafting increased from zero patients at commencement of this study to a peak of 82.5% in 1998. We believe this reflects changing practice with earlier excision and grafting trying to achieve the best functional and cosmetic results. The lack of predisposing factors and the accidental nature of these burns mean appropriate prevention strategies are paramount to decreasing the number of burns of this type. Suggestions discussed include school-based education programs, warning labels included in product information, and mandatory fire blankets within the home.

Accident Prevention↗
PubMed1982

Survival and growth of Campylobacter fetus subsp. jejuni on meat and in cooked foods.

Twelve strains of Campylobacter fetus subsp. jejuni isolated from humans and animals grew at temperatures ranging from 34 to 45 degrees C and pH minima between 5.7 and 5.9. Only one strain grew at pH 5.8 with lactic acid present at a concentration similar to that in meat. All strains had decimal reduction times of less than 1 min at 60 degrees C. Further examination of a typical strain showed that it grew at 37 degrees C on high-pH meat but not at 37 degrees C on normal-pH meat. Bacterial numbers on both high (6.4)-pH and normal (5.8)-pH inoculated meat declined at a similar rate when the meat was stored at 25 degrees C. At -1 degree C, the rate of die-off was somewhat slower on normal-pH meat but was very much slower on high-pH meat. The initial fall in bacterial numbers that occurred when meat was frozen was also greater for normal-pH meat than for high-pH meat. The organism exhibited a long lag phase (1 to 2 days) when grown in cooked-meat medium at 37 degrees C and died in meat pies stored at 37 or 43 degrees C. Evaluation of the risk of Campylobacter contamination of red-meat carcasses to human health must take into account the limited potential of the organism to grow or even survive on fresh meats and in warm prepared foods.

Animals↗
PubMed1999

Growth of Listeria monocytogenes and Yersinia enterocolitica on cooked modified-atmosphere-packaged poultry in the presence and absence of a naturally occurring microbiota.

Cooked poultry cuts were inoculated with five-strain composite mixtures of either Listeria monocytogenes or Yersinia enterocolitica (1,000 CFU/150-g piece), packaged in 44:56 CO2-N2, and stored at 3.5, 6.5, or 10 degrees C for up to 5 weeks. Both L. monocytogenes and Y. enterocolitica grew under all test conditions. The presence of a naturally occurring microbiota did not influence the growth of either pathogen. Addition of lactate with the shelf life extender ALTA 2341 lengthened the lag phases of L. monocytogenes and Y. enterocolitica but did not prevent their growth.

Animals↗
PubMed1972

Assessment of the sanitary effectiveness of holding temperatures on beef cooked at low temperature.

Beef cubes cooked at low temperature were surface inoculated and incubated at 43.3 through 53.3 C to establish temperature limits for growth of staphylococci, salmonellae, and Clostridium perfringens. A greater than 99% reduction in staphylococci was achieved after 6 hr at 48.8 C, of salmonellae at 51.1 C, and of C. perfringens at 53.3 C. There were no survivors of a mixed inoculum of Staphylococcus aureus, Salmonella enteritidis, and C. perfringens after 12 hr at 51.1 C.

Animals↗
PubMed1999

Reduced postprandial serum paraoxonase activity after a meal rich in used cooking fat.

Paraoxonase is an enzyme associated with HDL in human serum that hydrolyzes oxidized phospholipids and inhibits LDL oxidation, which is an important step in atherogenesis. In animals, addition of oxidized lipids to the circulation reduces paraoxonase activity, and diets rich in oxidized fat accelerate the development of atherosclerosis. The current randomized, crossover study was designed to compare the effect of a meal rich in oxidized lipids in the form of fat that had been used for deep-frying in a fast food restaurant and a control meal rich in the corresponding unused fat on postprandial serum paraoxonase (arylesterase) activity and peroxide content of LDL and its susceptibility to copper ion catalyzed oxidation in 12 healthy men. Four hours into the postprandial period, serum paraoxonase activity had decreased significantly after the used fat meal (-17%, P=0.005) and had increased significantly after the meal rich in unused fat (14%, P=0. 005). These changes were significantly (P=0.003) different. A time-course study indicated that serum paraoxonase activity remained lower than baseline for up to 8 hours after the used fat meal. Serum apoA1 concentration tended to decrease after the unused fat meal and tended to increase after the used fat meal. These changes were different at a marginal level of significance (P=0.07). Also, a significantly (P=0.03) greater decrease in apoA1 content of postprandial HDL was recorded after the unused fat meal. The peroxide content of LDL tended to decrease after the used fat meal and tended to increase after the control meal. These changes were significantly (P=0.04) different. Susceptibility of isolated LDL to copper ion oxidation and plasma levels of malondialdehyde were unchanged during the study. These data suggest that in the postprandial period after a meal rich in used cooking fat, the enzymatic protection of LDL against accumulation of peroxides and atherogenic oxidative modification may be reduced, possibly due to factors associated with apoA1, without acutely affecting the intrinsic resistance of LDL to in vitro oxidation.

Adult↗
PubMed2002

Protection by quercetin against cooking oil fumes-induced DNA damage in human lung adenocarcinoma CL-3 cells: role of COX-2.

Epidemiological studies have shown that the incidence of lung cancer was associated with exposure to cooking oil fumes (COF) in nonsmoking Taiwanese women. We suspect that quercetin may be a potent inhibitor for reduction of COF-induced DNA damage and prevention of lung cancer development. Comet assay was used to evaluate the DNA damage induced by a relatively low dose of COF (100 g/ml) in human lung adenocarcinoma CL-3 cells. To understand whether quercetin has the most potent protective effect on COF-induced DNA damage, the 50% inhibition concentration of quercetin for COF-induced DNA damage (IC50) was compared with IC50 values of alpha-naphthoflavone(alpha-NF), NS-398, and NaN3 (specific inhibitors) or scavengers of cytochrome P-450 1A1, cyclooxygenase-2 (COX-2),and reactive oxygen species. The IC50 of quercetin was only 1/2, 1/3, and 1/35 of IC50 values of alpha-NF, NS-398, and NaN3,respectively. Clearly, quercetin was the most effective inhibitor of COF-induced DNA damage, followed sequentially by kappa-NF, NS-398, and NaN3. To further elucidate whether inhibition of COF-induced DNA damage of quercetin is mediated through the inhibition of COX-2 gene expression by altering the nuclear factor-kappaB pathway, COX-2 mRNA and its protein expressions induced by COF were evaluated by reverse transcription-polymerase chain reaction and Western blot, respectively. Our data showed that COX-2 mRNA and protein levels were significantly repressed by addition of quercetin in a dose-dependent manner. Gel retardation assay showed that nuclear factor-kappaB DNA binding activity induced by COF was significantly inhibited by quercetin. From our previous and present studies, it is revealed that coexpression of COX-2 and cytochrome P-450 1A1 caused by COF may contribute to genomic instability in lung cancer development. Thus quercetin may act as a potent chemopreventive agent of lung cancer for nonsmoking Taiwanese women.

Adenocarcinoma↗
PubMed1997

Flavor characteristics of glutathione in raw and cooked foodstuffs.

The flavor of glutathione (gamma-L-glutamyl-L-cysteinylglycine, GSH) was examined by several sensory evaluations. The measurement of a point of subjective equality (PSE) showed that the peptide increases the flavor characteristics but did not affect the intensity of basic tastes, such as sweetness, saltiness, sourness, and umami. However, the threshold value of GSH decreased significantly in an umami solution containing 0.05% each of monosodium glutamate (MSG) and disodium inosinate (IMP). This suggests that GSH interacts with the umami substance and has a certain effect on the flavor. GSH had a characteristic kokumi flavor, such as continuity, mouthfulness, and thickness in the umami solution as well as in a model beef extract constructed from analyzed components at a concentration of 0.02% w/v. Some foodstuffs, including meat, were found to contain GSH above its threshold value, which implicates the contribution of GSH to the flavor. The thermal degradation study suggested that a part of GSH have changed into its disulfide, pyroglutamic acid (PCA), and cyclocysteinylglycine in cooked foodstuffs.

Cooking↗
PubMed1994

Effects of cooking and shearing methodology on variation in Warner-Bratzler shear force values in beef.

Longissimus lumborum between the 13th rib and the 4th lumbar vertebra from 57 steers was obtained at 48 h postmortem, stored at 2 degrees C, and frozen after 7 d postmortem. Consecutive 2.54-cm-thick, paired steaks were used to make the following comparisons: Protocol A) steaks were broiled to 70 degrees C, chilled 24 h at 3 degrees C, cored parallel to fiber orientation, and sheared with a Warner-Bratzler attachment to the Instron and Protocol B) steaks were modified-oven-broiled to 65 degrees C, cooled 30 min at 23 degrees C, cored perpendicular to the steak surface, and sheared with a Warner-Bratzler shear machine. Each of the four differences in protocol was subsequently compared one at a time with paired steaks. Protocol A resulted in higher (P < .05) shear force values than Protocol B (6.29 vs 3.60 kg). Neither shearing instrument nor cooling condition contributed to the difference (P > .05) in shear values. However, parallel vs perpendicular core orientation (6.31 vs 4.51 kg, respectively) and broil to 70 degrees C vs modified-oven broil to 65 degrees C cooking method (6.37 vs 5.31 kg, respectively) increased (P < .05) shear force values. Total variance (6.2 vs 1.2 kg2) and the proportion of variance in shear value attributed among animals was greater (P < .05) for Protocol A than for Protocol B (70.0 vs 44.5%). These data indicate that Protocol A resulted in greater animal differences in shear values, and thus was more discriminating than Protocol B.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed1997

Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles.

We conducted three experiments to determine the effects of the callipyge phenotype on the tenderness of several major lamb muscles and to determine the effect of method of cookery on the tenderness of callipyge lamb at 7 d postmortem. In Exp. 1, chops from normal (n = 23) and callipyge (n = 16) carcasses were open-hearth-broiled. Warner-Bratzler shear force values of longissimus, gluteus medius, semimembranosus, biceps femoris, semitendinosus, adductor, and quadriceps femoris were 123, 44, 28, 26, 19, 16, and 13% greater, respectively, for callipyge (P < .05). In Exp. 2, muscles from normal (n = 18) and callipyge (n = 18) carcasses were oven-roasted. Shear force of triceps brachii was 11% greater for callipyge (P < .001); however, phenotype did not affect shear force of supraspinatus (P = .87) or psoas major (P = .64). In Exp. 3, a trained sensory panel evaluated leg roasts and open-hearth-broiled leg chops from normal (n = 60) and callipyge lamb carcasses (n = 60). Callipyge chops were less tender than normal chops (P < .05). Regardless of callipyge phenotype, muscles were more (P < .05) tender when roasted; however, the effect of method of cookery on tenderness scores was greater for callipyge muscles than for normal muscles. Callipyge roasts and normal roasts had similar tenderness (P = .58), and callipyge roasts were more tender than normal chops (P < .05). Regardless of cooking method, callipyge samples were less juicy than normal samples (P < .05). These data demonstrate that the callipyge phenotype will likely reduce consumer satisfaction due to reduced tenderness and juiciness; however, reduced tenderness in callipyge leg muscles could be prevented by ovenroasting.

Analysis of Variance↗
PubMed2000

Differences among Wagyu sires for USDA carcass traits and palatability attributes of cooked ribeye steaks.

The objective of this experiment was to evaluate the effects of various Wagyu sires on carcass quality traits and palatability attributes of cooked ribeye steaks. Wagyu sires were used and grouped as Old (n = 6) or New (n = 2) sires, based on the chronological order in which they were imported into the United States. One hundred thirteen F1 heifer and steer calves sired by Wagyu bulls out of three different sources of cows were fed a backgrounding diet for 112 d consisting of an 80:20 ratio of roughage:concentrate then grazed on a mixture of orchardgrass and bluegrass pasture for 84 d and finished on a 10:90 ratio of roughage:concentrate diet for 231 d in a feedlot. Progeny from New sires had larger (P < .05) ribeye areas, higher (P < .05) marbling scores, and lower (P < .05) maturity scores than progeny from Old sires. Marbling was positively correlated (P < .05) to brightness (r = .56), texture (r = .60), and fat luster (r = .38). Progeny of New sires had lower shear force values (P < .05) than progeny of Old sires. These results indicate the superiority of New Wagyu sires to produce progeny with more marbling, lower shear force values, and larger ribeye areas than Old Wagyu sires. Furthermore, there are substantial differences between Wagyu sires for carcass quality traits and palatability attributes.

Animals↗
PubMed1981

Some toxic compounds produced in food by cooking and processing.

Both cooking and processing of food can produce toxic compounds in food, if the appropriate precursors are present. N-Nitrosamines, polycyclic aromatic hydrocarbons and phenolic compounds, lipid polymerisation products resulting from deep-fat frying, lipid oxidation products, Maillard-browning products and other products of protein reactions are discussed as well as their formation, concentration and control. The conclusion points out that contamination of human food is almost impossible to avoid and must be considered together with the beneficial effects of food processing on food safety, flavour, shelf-life and convenience.

Chemical Phenomena↗
PubMed2002

Thermal lethality of Salmonella senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot water pasteurization.

Seven log10 CFU of Salmonella Senftenberg or Listeria innocua were surface inoculated on fully cooked chicken breast strips. The inoculated strips (227 or 454 g) were vacuum packaged in 0.2-mm-thick pouches (114 by 114 mm and 241 by 114 mm, respectively). The products were then heat treated in a hot water cooker at 88 degrees C for 0 to 40 min. After heat treatment, Salmonella Senftenberg and L. innocua survivors were enumerated. Increasing treatment time increased the thermal lethality for Salmonella Senftenberg and L. innocua. The effect of treatment time interacted with product size. To achieve a 7-log10 reduction for Salmonella Senftenberg and L. innocua, the 454-g packages needed to be heat treated for 34 min and the 227-g packages needed to be treated for 20 min. Models were developed to correlate treatment time with bacterial survival rate and could be used to predict up to a 7-log10 reduction of Salmonella Senftenberg or L. innocua for similar products.

Animals↗
PubMed1976

[Cooking in water and nitrate content of some vegetables. Simultaneous changes in other nutritive components].

The author relates 2 limited studies concerning carrots and spinachs. For carrots, 9 samples each divided in 4 groups showed a lower nitrates content, from a mean value of 229 mg/kg to 29 mg/kg. The cooking water contained only 40 p. 100 of the nitrates of the fresh vegetable. For spinachs, vitamin C and nitrates have approximatively the same sensibility to boiling, while magnesium diminishes slower, and iron seems very resistant to water extraction. The findings need complementary studies but suggest that as it was frequently proposed, boiling is a good way to eliminate contaminants, rather less aggressive against nutritional factors than one could dread.

Ascorbic Acid↗
PubMed1998

[Effect of cooking on the chemical and nutritional value of the Pithecellobium flexicaule (Bent) seed].

The leguminous P. flexicaule grows at the Northeast of Mexico. People living at this region traditionally consume the seeds (unripe cooked or toasted mature). Three localities samples of mature seeds were analyzed. The main results were: Protein (Nx6.25) 35.3%, lipids 25% and total dietary fiber (TDF) 13.2%. After a toasted treatment during 10 minutes (80-90 degrees C), the true protein digestibility increased from 79.3-91.8%, the phytate content and protein inhibitors decreased up to 35 an 96% respectively. Tannin concentration increased from 12.4 to 236 mg eq. cathequine/100 g, probably because during the treatment they passed from the shell to the cotyledons. Unripe seeds gave; protein 12.7%, lipids 6.6%, TDF 3.5%. When the unripe seeds in their sheath were boiling, the true protein digestibility was 85.8% (same value of the raw seeds), phytate content was reduced 68.4% and tannin concentration rose from 4.9 to 226 mg. Due to these results, the seeds free of the shell and sheaths were boiling, this time the tannin and phytate concentration were reduced 73.5 and 88.6% respectively, the true protein digestibility was 94.5%. The sulphur containing amino acids were the limit, as in other leguminous, the protein digestibility corrected amino acid score was 50.6% (unripe seeds), similar to that of pinto beans.

Cooking↗
PubMed1999

[The influence of cooking on radiocaesium contamination of edible mushrooms].

Radiocaesium concentration in some kinds of edible mushrooms collected in October 1990 has been determined to evaluate the radiocaesium activity 5 years after Chernobyl accident. The highest activity was found in Xerocomus subtomentosus (1080.5 Bq/kg of fresh weight), then in Rozites caperata (768.5 Bq/kg) and Xerocomus badius (562.5 Bq/kg); the lowest--in Suillus luteus (52.0 Bq/kg) and Cantharellus cibarius (63.0 Bq/kg). Studies on the influence of cooking on radiocaesium activity revealed that parboiling and boiling of mushrooms led to high, even 85% losses of radiocaesium in the product. Samples of Xerocomus badius collected in various sites of North-East Poland in 1995 averaged to 195.4 +/- 125.5 Bq/kg of fresh weight.

Agaricales↗
PubMed2001

Cooking with biomass stoves and tuberculosis: a case control study.

OBJECTIVE: To search for an association between tuberculosis and use of biomass stoves found recently in a cross sectional study. DESIGN: In a case-control study based in a chest referral hospital, the cases were 288 patients with active smear-positive or culture-positive tuberculosis, and the controls were 545 patients with ear nose and throat ailments with no evidence of chest disease studied at the same time as the cases. Exposure to present or previous biomass smoke by history of cooking with traditional wood stoves was assessed by positive or negative response. RESULTS: Exposure to biomass smoke was significantly higher in cases than in controls. Crude odds ratios for tuberculosis and biomass smoke exposure were 5.2 (95%CI 3.1-8.9) for current exposure, 3.4 (95%CI 2.4-5.0) for past or present exposure and 1.8 (95%CI 1.1-3.0) for past exposure. The association was observed only for patients living in Metropolitan Mexico City and urban or suburban areas in the center of Mexico providing most cases and controls. For rural areas, the power of the study was low and the origin of the patients heterogeneous. Odds ratio for Mexico City Metropolitan area and the center of Mexico was 2.4 (95%CI 1.04-5.6), adjusted for age, sex, level of education, crowding, smoking, socio-economic level, zone of residence and state of birth. In the same model smoking had an OR of 1.5 (95%CI 1.0-2.3) for tuberculosis. CONCLUSION: Our results support a causal role of current domestic biomass smoke exposure in tuberculosis.

Adult↗