Cooking methods are associated with inflammatory factors, renal function, and other hormones and nutritional biomarkers in older adults

Abstract

Evidence of the role of cooking methods on inflammation and metabolic health is scarce due to the paucity of large-size studies. Our aim was to evaluate the association of cooking methods with inflammatory markers, renal function, and other hormones and nutritional biomarkers in a general population of older adults. In a cross sectional analysis with 2467 individuals aged ≥ 65, dietary and cooking information was collected using a validated face-to-face dietary history. Eight cooking methods were considered: raw, boiling, roasting, pan-frying, frying, toasting, sautéing, and stewing. Biomarkers were analyzed in a central laboratory following standard procedures. Marginal effects from generalized linear models were calculated and percentage differences (PD) of the multivariable-adjusted means of biomarkers between extreme sex-specific quintiles (Q) of cooking methods consumption were computed ([Q5 − Q1/Q1] × 100). Participants’ mean age was 71.6 years (53% women). Significant PD for the highest vs lowest quintile of raw food consumption was − 54.7% for high sensitivity-C reactive protein (hs-CRP), − 11.9% for neutrophils, − 11.9% for Growth Differentiation Factor-15, − 25.0% for Interleukin-6 (IL-6), − 12.3% for urinary albumin, and − 10.3% for uric acid. PD for boiling were − 17.8% for hs-CRP, − 12.4% for urinary albumin, and − 11.3% for thyroid-stimulating hormone. Concerning pan-frying, the PD was − 23.2% for hs-CRP, − 11.5% for IL-6, − 16.3% for urinary albumin and 10.9% for serum vitamin D. For frying, the PD was a 25.7% for hs-CRP, and − 12.6% for vitamin D. For toasting, corresponding figures were − 21.4% for hs-CRP, − 11.1% for IL-6 and 10.6% for vitamin D. For stewing, the PD was 13.3% for hs-CRP. Raw, boiling, pan-frying, and toasting were associated with healthy profiles as for inflammatory markers, renal function, thyroid hormones, and serum vitamin D. On the contrary, frying and, to a less extent, stewing showed unhealthier profiles. Cooking methods not including added fats where healthier than those with added fats heated at high temperatures or during longer periods of time.

Unveiling the Molecular Signature of High-Temperature Cooking: Gas Chromatography-Mass Spectrometry Profiling of Sucrose and Histidine Reactions and Its Derivatives Induce Necrotic Death on THP1 Immune Cells

“…The World Health Organization (WHO) has estimated that two-thirds of the global burden of disease in the coming decades will be attributable to chronic non-communicable diseases, most of which would be strongly associated with food and associated lifestyle changes [1]. Many scientific reports have indicated a strong correlation between indirect food contamination and diet-linked diseases [2,3]. Specific contaminants in food, advanced glycation end products (AGEs), have been associated with an increased risk of obesity, insulin resistance, and metabolic disorders, including type 2 diabetes.…”

Unveiling the Molecular Signature of High-Temperature Cooking: GC-MS Profiling of Sucrose and Histidine Reactions and Its Derivatives Induce Necrotic Death on THP1 Immune Cells

“…World Health Organization (WHO) has estimated that two-thirds of the global burden of disease in the coming decades will be attributable to chronic non-communicable diseases, most of which would be strongly associated with food and associated lifestyle changes [1]. Many scientific reports have indicated a strong correlation between indirect food contamination and diet-linked diseases [2,3]. Indirect contaminations mostly occur at the time of food processing and high temperaturemediated preparation of foods.…”

Optimization of frying process for maintaining nutritional quality to satisfy consumers' sensory attributes: A novel application of multi‐criteria decision‐making approach

“…Fish is cooked by several different processes such as boiling, baking, roasting, frying, and grilling to make it digestive, bio‐soluble source of nutrients, and sensory quality like flavour, colour, crust, texture (Goswami & Manna, 2020). Amongst them, frying is most popular because of its rapid and easy approach and palatability of the final product (Negara et al, 2021; Rodríguez‐Ayala et al, 2022). However, the thermal intensification during frying especially affects the content of total lipid and PUFA and overall nutritive value of fish is drastically deteriorated (Mekonnen et al, 2020; Rodríguez‐Ayala et al, 2022).…”

“…Amongst them, frying is most popular because of its rapid and easy approach and palatability of the final product (Negara et al, 2021; Rodríguez‐Ayala et al, 2022). However, the thermal intensification during frying especially affects the content of total lipid and PUFA and overall nutritive value of fish is drastically deteriorated (Mekonnen et al, 2020; Rodríguez‐Ayala et al, 2022). Several researchers found the detrimental variation in nutritious value, especially in the most important nutritional quality indices (NQI) viz.…”