Influência do modo de preparo de alimentos na prevenção da aterosclerose

Scherr, Carlos; Ribeiro, Jorge Pinto

doi:10.1016/j.ramb.2012.10.001

Cited by 6 publications

(1 citation statement)

References 29 publications

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“…Research, Society and Development, v. 9, n. 12, e35291210737, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i12.10737 8The absence of parasitic eggs in the Brazilian croquettes with chicken may have occurred due to the type of food being fried. According to Scherr & Ribeiro (2013), foods that go through the cooking process and are subjected to a temperature of 60 °C, for 30 minutes or more, this process has an action to make the larvae unviable and to guarantee the health of the food, that is, to destroy parasite eggs. Parasite eggs may be present in the food due to the direct contact of the handler with the food, which is exposed to different forms of contamination, from its preparation to its commercialization (Rossi, 2014).…”

Section: Resultsmentioning

confidence: 99%

Research of microorganisms, parasites and dirt in drumsticks sold by street vendors

Carmo

Macedo

Rabelo

et al. 2020

RSD

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It is of great importance to maintain the hygienic-sanitary quality of food and places where it is handled and marketed. This work aimed to evaluate the hygienic-sanitary conditions of Brazilian croquettes with chicken filling sold by street vendors in the city of Mossoró, state of Rio Grande do Norte. Ten samples were subjected to counting aerobic mesophilic bacteria, counting fungi and yeasts, Salmonella spp., Coliforms at 35ºC and 45ºC. The research was into find dirtiness and pathogenic parasites was carried out with the flotation and sedimentation test. Total coliforms were found in 30% (3/10) of the samples evaluated, with values ranging from <3.0 to> 1100 NMP / g and the presence of thermotolerant coliforms in 10% (1/10) with a value greater than > 1100 NMP / g. The count of mesophilic bacteria varied from 3.17 to 6.23 (Log10 UFC/g). While the mold and yeast count between 3.69 to 5.55 (Log10 UFC/g). Regarding the analyzes of Salmonella ssp., Escherichia coli and pathogenic parasites were negative. The results allowed to conclude that, of the total of ten samples analyzed, 10% (1/10) was unfit for human consumption.

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Section: Resultsmentioning

confidence: 99%

Research of microorganisms, parasites and dirt in drumsticks sold by street vendors

Carmo

Macedo

Rabelo

et al. 2020

RSD

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Poultry and Eggs

Owusu‐Apenten

Vieira

2022

Elementary Food Science

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

Rodríguez-Ayala

Banegas

Ortolá

et al. 2022

Sci Rep

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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.

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Influência do modo de preparo de alimentos na prevenção da aterosclerose

Abstract: The analysis indicates that the method of food preparation influences the fat content of foods, with potential impact on the prescription of low-fat and low-cholesterol diets.

Cited by 6 publications

References 29 publications

Research of microorganisms, parasites and dirt in drumsticks sold by street vendors

Research of microorganisms, parasites and dirt in drumsticks sold by street vendors

Poultry and Eggs

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

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