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PubMedDate not supplied

Height and lung function in preadolescent children of Kuwaitis and European origin: a pilot survey on health effects of gas cooking in the Middle East.

Spirometric testing, including forced vital capacity (FVC), forced expiratory volume in .5 s (FEV0.5), FEF25-75%, and peak expiratory flow resistance (PEFR), was conducted among 130 10-y-old children (67 Kuwaitis, 63 Europeans) who lived with their parents in the same area in Kuwait city. Lung function of children who lived in houses with gas stoves were compared with those who lived in homes supplied with electric cookers. The FEV0.5 for children who lived in households with gas stoves was significantly lower (average difference, 94 ml; p = .05; corrected to height and sex). Other lung function indices, i.e., FVC, FEF25-75%, and PEFR, were also lower but, after accounting for confounders, were not statistically significant. Children from households that were equipped with gas cookers were approximately 3 cm shorter than children who lived in homes with electric cookers. These findings suggest that children who live in a very hot and dry climate--even with efficient air conditioning systems--are susceptible to the same environmental hazards to which children from other climatic zones are exposed. This susceptibility may be more pronounced before or at the onset of puberty.

Air Pollution, Indoor↗
PubMed1999

Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat.

1. Day-old turkey poults (n = 14) were randomly divided into 2 groups (n = 7) and fed diets containing 20 (E20) and 600 (E600) mg all-rac-alpha-tocopheryl acetate/kg food for 21 weeks prior to slaughter. Following slaughter, breast and leg meat was removed and 4 batches of patties were produced from each. Two of the batches were formed from E20 meat (E20) and E20 plus 1% salt (E20S). Two similar batches were formed from E600 meat (E600) and E600 plus 1% salt (E600S). 2. Patties were fried, cooled and overwrapped with high oxygen-permeable film. Overwrapped patties were displayed in a 4 microC cabinet under fluorescent light (616 lux). Lipid oxidation (TBARS numbers) was determined on d 0, 2, 4, 6, 8 and 10, while taste panels to assess warmed-over flavour (WOF) were carried out on d 0, 2 and 4 of refrigerated (4 degrees C) display. 3. In the case of both leg and breast meat, E600 patties were the least susceptible of the 4 treatment batches to lipid oxidation. Salt had the effect of promoting lipid oxidation, with E20S and E600S patties having higher TBARS numbers than the corresponding patty batches where salt was absent. 4. Taste panel results showed that leg and breast patties formed from the meat of turkeys given alpha-tocopheryl acetate enriched diets developed significantly (P < 0.05) less WOF than those formed from control turkey meat on d 2 and 4 of refrigerated (4 degrees C) display. Patties containing 1% salt generally exhibited a greater degree of WOF than patties without salt. 5. A linear relationship was observed between TBARS numbers and WOF percentages for all batches of leg and breast patties.

Animal Feed↗
PubMed2004

Novel source of semicarbazide: levels of semicarbazide in cooked crayfish samples determined by LC/MS/MS.

Nitrofuran antibiotics were previously used in animal healthcare but are now prohibited. Semicarbazide is a breakdown product of 5-nitrofurazone and protein-bound semicarbazide is used as a marker residue for the illegal use of 5-nitrofurazone. However, the presence of the prohibited semicarbazide has been reported in some food items of animal origin. A novel observation is reported that semicarbazide can be detected in Finnish crayfish samples, i.e. crustacea, never medicated with nitrofurazone. The origin of the semicarbazide is presently unknown. Positive identification was undertaken by liquid chromatography coupled with tandem mass spectrometry detection. The level of semicarbazide was determined as the protein-bound form as well as the total amount of semicarbazide in the sample. The average levels of total semicarbazide and the protein-bound form were 4.2 and 0.5 ng g(-1) fresh crayfish meat, respectively. All the tested samples (n = 18) contained traces of semicarbazide, the highest amount being 12 ng g(-1) fresh crayfish meat.

Animals↗
PubMed2004

Determination of naturally-occurring formaldehyde in raw and cooked Shiitake mushrooms by spectrophotometry and liquid chromatography-mass spectrometry.

The initial objective was to check samples of Shiitake mushrooms for potential contamination with formaldehyde. A small number of UK retail samples were analysed using a spectrophotometric method and were found to produce formaldehyde concentrations ranging from 110-240 mg kg(-1). A more specific method, based on a derivative that could be measured and characterized by LC-MS, confirmed these results. A secondary objective tested the hypothesis that the formaldehyde might be of natural origin. Samples of UK and Chinese Shiitake, verified as being produced without any formaldehyde treatments, were found to produce similar levels of formaldehyde ranging from 100-320 mg kg(-1). Frying for 6 min significantly reduced formaldehyde concentrations, whereas storage for up to 10 days had no effect on the concentrations. The relatively harsh analytical conditions used may have produced some of the formaldehyde measured during extraction, from a number of chemical precursors.

Cooking↗
PubMed2006

Formation of iodoacetic acids during cooking: interaction of iodized table salt with chlorinated drinking water.

Iodoacetic and chloroiodoacetic acids were formed when municipal chlorinated tap water was allowed to react with iodized (with potassium iodide) table salt or with potassium iodide itself. Iodoacetic acid was recently shown to be a potent cytotoxic and genotoxic agent. For analysis, samples were extracted with t-amyl methyl ether and converted to the corresponding methyl esters using methanol and sulfuric acid. The concentration of iodoacetic acid was determined by gas chromatography-mass spectrometry (GC-MS) using an authentic standard. The identities of iodoacetic and chloroiodoacetic acids were further confirmed by gas chromatography-high-resolution mass spectrometry (GC-HRMS). Certain influences of sodium hypochlorite and humic acid as well as the concentration of potassium iodide on the yields of these acids were investigated. The concentration of iodoacetic acid in tap water samples boiled with 2 g l-1 of iodized table salt was found to be in the 1.5 microg l-1 range, whilst the concentration of chloroiodoacetic acid was estimated to be three to five times lower.

Chlorine↗
PubMedDate not supplied

Ivermectin residues in the edible tissues of swine and cattle: effect of cooking and toxicological evaluation.

Young male pigs (25-40 kg bw) were treated experimentally with a single 0.4 mg/kg bw, s.c. dose of ivermectin (Ivomec vet. inj., MSD). The disappearance of the drug from the edible tissues 7-21 days after treatment was studied using a sensitive high-performance liquid chromatographic method. The highest residue levels were found at the injection site (up to 59 and 2.6 mg/kg 7 and 14 days post-injection, respectively). Among the other tissues studied, the residue levels 7 days post-injection showed the following order: liver (less than or equal to 50 micrograms/kg) greater than kidney (less than or equal to 25 micrograms/kg) greater than muscle (less than or equal to 20 micrograms/kg). After 21 days only traces of ivermectin (less than or equal to 2 micrograms/kg) could be detected in the muscle and other edible tissues, including the injection site. Similar residue concentrations were found in slaughterhouse material from sows therapeutically treated with ivermectin for parasite infestation. An ordinary culinary preparation of the minced beef muscle from a bull treated with ivermectin resulted in a 45% (boiling) or 50% (frying) decrease in the drug residue. Based on the known toxic effects of the drug and the results of the present and other residue studies, the suggested withdrawal time for Ivomec in edible tissues of swine and cattle is 21 and 28 days, respectively.

Animals↗
PubMedDate not supplied

Migration of mineral hydrocarbons into foods. 4. Waxed paper for packaging dry goods including bread, confectionery and for domestic use including microwave cooking.

Retail samples of dry goods (bread, biscuits and breakfast cereals) packaged in waxed paper were examined for the presence of mineral hydrocarbon wax. Bread loaves contained up to 50 mg/kg of the wax (associated with the outer surfaces) and crackers up to 185 mg/kg. Mineral oil was found in bread samples, at up to 550 mg/kg and was dispersed throughout indicating its use in food processing machinery as the likely source. Retail confectionery products wrapped in waxed paper (containing 12-44% w/w) gave rise to levels of 12-1300 mg/kg mineral hydrocarbon in the individually wrapped sweets. Migration into boiled sweets was lowest at 10-130 mg/kg, whilst soft chews and toffee products contained 110-1300 mg/kg. The distribution of wax hydrocarbons (principally n-alkanes) in the confectionery coincided exactly with that for the paper wrapping, with a range of C23 to C33 (95% material) centred around C26. This indicated that the transfer to the food occurred largely by adhesion rather than by diffusion since the latter would be expected to favour preferential migration of the low molecular weight components. In simulated home-use experiments with waxed bags sold in the United States for domestic use, migration into sandwiches and cake amounted to 40 mg/kg (1% transfer of wax). Use of these waxed bags in the microwave oven (as recommended) gave rise to contamination of foods from 210 to 1650 mg/kg (up to 60% transfer of wax).

Bread↗
PubMed1987

Carcinogenicity in mice of a mutagenic compound, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) from cooked foods.

2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), which is a mutagenic compound present in fried beef and beef extracts, was given orally to CDF1 mice at a concentration of 0.06% in the diet for 84 weeks. Liver tumors were induced in 43% of males and 91% of females fed MeIQx. The incidences of liver tumors in mice of both sexes were significantly higher in groups fed MeIQx than in control groups. The incidences of lung tumors in females fed MeIQx and of lymphomas and leukemias in both sexes fed MeIQx were also significantly higher than in the respective controls.

Animals↗
PubMed1985

'Boil it, cook it, peel it or forget it': does this rule prevent travellers' diarrhoea?

A total of 688 out of 2240 air charter passengers in flight to Kenya, West Africa or Sri Lanka/Maldives volunteered to participate in a follow-up study investigating the influence of various food and beverage items on the incidence of travellers' diarrhoea. Within the first three days of their stay abroad, 98% accepted food or beverages whose avoidance is traditionally recommended. The incidence of diarrhoea, which was 19.5%, was proportionate to the number of dietary mistakes committed. The most dangerous items were those whose avoidance was traditionally recommended.

Adolescent↗