Understanding the factors that contribute to the risk from fish consumption is an important public health concern because of potential adverse effects of radionuclides, organochlorines, other pesticides, and mercury. Risk from consumption is normally computed on the basis of contaminant levels in fish, meal frequency, and meal size, yet cooking practices may also affect risk. This study examine...

Frankfurters are the most popular comminuted products in the US and account for the 25% of all sausages sold (NHDSC, 2006). Base on an average cooking loss (weight, %) of 2.64 (optimum chopping conditions), the estimated economic loss resulting from non optimum emulsion stability during the cooking process was estimated to range between 0.2 and 1.65 billion dollar per year (only in the US). A n...

background: antibiotic residue in food is a major concern from a health point of view. post-slaughter and pre-consumption processing such as cooking could affect residue. objectives: the purpose of this study is to survey the effect of boiling and microwave on tilmicosin in chicken. methods: chicken samples containing different tilmicosin amounts cooked in boiling water and in the microwave. af...

The effect of commonly household cooking methods (boiling, microwaving and grilling) on amino acid and mineral (Fe, Mg, K and Zn) contents was investigated in the longissimus lumborum muscle of Barrosã-PDO veal. Fifteen Barrosã purebred calves at 7-8 months of age and an average weight of 177±37 kg were slaughtered. Cooking had a strong effect (P<0.05) on yield, being higher (67.5%) in boiling ...

Low birth weight is associated with exposure to air pollution during pregnancy. The purpose of this study was to evaluate whether null polymorphisms of Glutathione S-transferases (GSTs), specifically GSTM1 and GSTT1 genes in infants or mothers, modify the association between high exposures to household air pollution (HAP) from cooking fires and birth weight. Pregnant women in rural Guatemala we...

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, princ...

Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framewor...

Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of cancers, and Alzheimer's diseases caused by oxidative damages and contribute health benefits. The effect of extrusion cooking on the antioxidant capacity and color attributes of extruded products prepared from 3 selected formulations of purple potato and yellow pea flours using a co-rotating twin screw ...

BACKGROUND Maternal exposure to wood fuel smoke may lead to impaired fetal growth due to hypoxia and or oxidative stress from smoke constituents such as carbon monoxide and particulate matter. OBJECTIVES We studied the risk of low birth weight (LBW) and reduced mean birth weight in relation to reported use of wood for cooking during the prenatal period, compared with natural gas (NG). METHO...