Association between cooking patterns and the prevalence of hyperlipidemia in Eastern China.

BACKGROUND: Hyperlipidemia is a major risk factor for many diseases. Previous studies have shown that diet is closely associated with hyperlipidemia. However, the relationship between cooking methods and hyperlipidemia remains unclear. The objective of this study was to identify the major cooking patterns existing in the Eastern Chinese population and evaluate their association with the prevalence of hyperlipidemia. METHODS: We interviewed 4,710 residents in Eastern China regarding the consumption frequency of each cooking method when they prepare food at home or when eating out and regarding the prevalence of hyperlipidemia. Factor analysis, Chi-square tests, analysis of variance, and binary logistic regression analysis were used to identify the cooking patterns and analyze the characteristics of participants' categories of cooking patterns and the relationship between different cooking patterns and prevalence of hyperlipidemia. RESULTS: Three major cooking patterns were identified: Traditional Chinese, Bland (little or no oil is used to process the food), and High-temperature cooking patterns. After controlling for potential confounders, participants in the highest quartile of the Bland cooking pattern had lower odds of hyperlipidemia than those in the lowest quartile. Nevertheless, no significant associations were observed between the Traditional Chinese and High-temperature cooking patterns and the prevalence of hyperlipidemia. CONCLUSIONS: This study confirms the association between cooking patterns and the prevalence of hyperlipidemia and indicates that the Bland cooking pattern is associated with a reduced prevalence of hyperlipidemia.

Promoting healthy cooking patterns in China: Analysis of consumer clusters and the evolution of cooking pattern trends.

Cooking methods can change the composition of foods and have important effects on human health. The Chinese people have developed many distinct and unique cooking methods. However, the daily cooking patterns of Chinese people and the characteristics and evolution of trends in cooking patterns commonly used by Chinese consumers remain unclear. The objective of this study was to identify the major cooking patterns and discuss their effects on human health, as well as to identify the cooking pattern consumer clusters and the evolution of trends in Chinese consumer cooking patterns. From March to June 2021, this study interviewed 4,710 residents in Eastern China regarding the consumption frequency of each cooking method when food is prepared at home or when eating out. Exploratory factor analysis, K-Means cluster analysis, Chi-square test, pairwise comparisons of multiple sample rates, and multivariate linear regression were used to identify the cooking patterns and cooking pattern consumer clusters, to assess differences in consumption preferences between consumer clusters, and to examine the relationship between demographic characteristic variables and different cooking patterns. Results revealed three major cooking patterns, namely traditional Chinese (cooking methods with native Chinese characteristics), bland, and high-temperature cooking patterns, as well as seven cooking pattern consumer clusters and their demographic characteristics in the Eastern Chinese population. With increases in age, education level, and income, consumers tended to choose the healthy "Bland" cooking pattern. Further, there was a higher proportion of people aged 36-65 years in the C3 cluster, which is characterized by the "Bland" cooking pattern. However, participants who were male and younger made fewer healthy choices in their cooking patterns. Specifically, a higher proportion of participants aged 21-35 years were found in the C5 cluster, which is characterized by the unhealthy "High-temperature" cooking pattern. Therefore, culinary health education should focus on individuals who are male and young. Specifically, the shift in cooking patterns among people aged 21-35 years should receive special attention.

Job burnout is associated with poorer hand-washing behaviors among restaurant kitchen chefs: evidence from Jiangsu Province, China.

Inadequate hand-washing among chefs is a major contributor to outbreaks of foodborne illnesses originating in restaurants. Previous studies have found that mental health influences hygiene behaviors among food handlers, who have a high rate of job burnout. However, it is still unclear whether job burnout leads to restaurant kitchen chefs' poor hand washing behaviors (HWBs). In this study, we interviewed 453 restaurant kitchen chefs in Jiangsu Province, China regarding job burnout and HWBs during the summer (July-August) of 2020. The aims were to investigate job burnout (an individual internal motivation factor), identify determinants of job burnout, and examine the association between job burnout and HWBs. Variance analysis, post hoc multiple comparisons, linear regression models, and structural equation modeling were used to analyze the response data. This study revealed that chef age and the scale of the restaurant were significantly and negatively associated with reduced professional efficacy. Combined cuisine and pastry chefs had a more positive perception of their own professional efficacy than the other kitchen chefs, whereas the incidence of exhaustion was significantly higher in pastry chefs than in cuisine chefs and kitchen hands. Reduced professional efficacy was significantly and negatively associated with HWBs for all chefs. To improve the level of hand hygiene among chefs, measures should be taken to enhance chefs' professional efficacy. Furthermore, close attention should be paid to chefs in small-scale restaurants, younger chefs, cuisine chefs, pastry chefs, and kitchen hands.

Phasing out live poultry market trading policy in China: characteristics of chicken consumption, decision-making behavior, and consumer cluster analysis.

With the emergence of avian influenza viruses, many Chinese cities periodically close the live poultry markets to restrict the trade of live chicken. This study investigated customers' decision-making clusters and consumption preferences. Data from 1108 participants were collected in May 2021 in the Jiangsu province using a mixed sampling method. Eight decision-making behaviors were identified using the Exploratory Factor Analysis. Five consumer clusters were identified using K-Means Cluster Analysis. Chi-square tests and pairwise comparisons of multiple sample rates were used to identify the differences in consumption preferences between the consumer clusters. The results show that only the concern of risking an avian influenza virus infection might not effectively change consumer preferences towards live chicken and patronage of wet markets and farms. Product quality, consumer habits and loyalty, limited knowledge and technology, and leisure elements in visiting farms are hindering changes in consumer preferences. Effective policies are needed to help customers to overcome the barriers of buying chilled and frozen chicken. Supplementary Information: The online version contains supplementary material available at 10.1007/s00003-022-01411-y.

Correlation between dietary information sources and knowledge of adequate diets in Eastern China.

Knowledge of adequate diets can improve an individual's health status. Although previous studies have identified the main resources from which Chinese people acquire dietary knowledge, it is still unclear whether information sources regarding diets (ISRDs) can increase individuals' knowledge of adequate diets (KAD) and which ISRDs are most effective in conveying KAD to the Chinese population. In this study, we interviewed 4,710 residents in Eastern China regarding their ISRDs and KAD. Descriptive statistics, ANOVA, and multivariate linear regression were used to analyze the effectiveness of different ISRDs in transmitting KAD to Chinese individuals and to determine the relationship between ISRDs and KAD. Results showed that the KAD scores of the respondents were low overall in Eastern China. Providing dietary information through expert lectures, books, newspapers, magazines, and social media could significantly improve the average KAD score of Chinese individuals. Respondents with a greater number of ISRDs were more likely to have higher KAD scores. These findings suggest that the number of ISRDs should be increased. In particular, emphasis should be placed on the role of expert lectures, books, newspapers, magazines, and social media.

Chicken meat taste preferences, perceived risk of human infection with avian influenza virus, and self-reported chicken meat consumption in China.

Chinese consumers often prefer to buy live chickens for cooking at home rather than chilled or frozen chicken meat because of the superior flavor. Even though the purchase of live chickens for consumption was restricted by the Chinese government after the avian influenza (AI) virus outbreak in 2013, people continue to buy live chickens. Thus, it is important to understand why people make this decision. The goal of this study was to investigate the relationships among chicken meat taste preferences, perceived risk of human infection with AI virus, and chicken meat consumption behaviors in China. To address this, a survey of 1108 individuals was carried out in Jiangsu Province. This province was selected because its per capita consumption of poultry products is higher than the national average, and it is at the highest risk for avian influenza A H7N9 and H5N1 virus epidemics out of all provinces in China. Descriptive statistics, multivariate linear regression, and hierarchical regression modeling were used to analyze the data. The results showed that Chinese consumers still buy live chickens at a high rate due to taste preferences, and have a very low perceived risk of infection with AI virus. Multivariate linear and hierarchical regression analyses showed that total monthly household income was significantly and positively associated with the perceived importance of chicken taste; the number of people in the household and the perceived importance of chicken taste were significantly and positively associated with the purchase of live chickens for consumption; age was significantly and negatively associated with the purchase of chilled and frozen chicken for consumption; and education and expertize in livestock-related fields were significantly and positively associated with the purchase of live chickens for consumption. Expertize in livestock-related fields was significantly and positively associated with perceived risk of human infection with AI virus, and perceived risk was significantly and positively associated with the purchase of chilled chicken for consumption. However, the perceived risk of human infection with AI virus had no effect on the relationship between the perceived importance of chicken taste and the purchase of live chickens for consumption. The findings from this study suggest that, over time and with increasing public education, the purchase of live poultry for consumption will gradually decline in China. However, to accelerate this process, measures should be taken to reduce consumer perception of taste differences between chilled chicken meat and meat from freshly killed chickens. In addition, educating consumers about livestock to enhance their risk perception could also be another effective means of promoting the purchase of chilled and frozen chicken meat.

Extracorporeal membrane oxygenation during double-lung transplantation: single center experience.

BACKGROUND: For patients with end-stage lung diseases, lung transplantation is the final therapeutic option. Sequential double-lung transplantation is recognized as an established procedure to avoid cardiopulmonary bypass (CPB). But some of the sequential double-lung transplantations require CPB support during the surgical procedure for various reasons. However, conventional CPB may increase the risk of bleeding and early allograft dysfunction. Extracorporeal membrane oxygenation (ECMO) is more advantageous than conventional CPB during the perioperative period of transplantation. Replacing traditional CPB with ECMO is promising for those patients needing cardiopulmonary support during a sequential double-lung transplantation procedure. This study aimed to summarize the preliminary experience of ECMO practice in lung transplantation. METHODS: Between November 2002 and October 2008, twelve patients with end-stage lung diseases undergoing sequential double-lung transplantation were subjected to ECMO during the surgical procedure. Eleven patients were prepared for the procedure via transverse thoracostomy (clamshell) and cannulated through the ascending aorta and right atrium for ECMO. The first patient who underwent bilateral thoracotomy for bilateral sequential lung transplantation required emergency ECMO via the femoral artery and vein during the second lung implantation. The Medtronic centrifugal pump and ECMO package (CB1V97R1, Medtronic, Inc., USA) were used for all of the patients. RESULTS: During ECMO, the blood flow rate was set between 1.8 - 2.0 L x m(-2) x min(-1) to keep hemodynamic and oxygen saturation stable; colloid oncotic pressure was maintained at more than 18 mmHg with albumin and hematocrit (HCT) kept at 28% or more. Two patients died early in this series and the other 10 patients were weaned from ECMO successfully. The duration of ECMO was 1.38 - 67.00 hours, and postoperative intubation was 10.5 - 67.0 hours. CONCLUSIONS: As an established technique of cardiopulmonary support, ECMO is helpful to keep hemodynamics stable, while reducing risk factors such as ischemia-reperfusion injury, anticoagulation requirement and systemic inflammatory response for sequential double-lung transplantation compared with conventional CPB.