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1.
Molecules ; 26(17)2021 Aug 27.
Artigo em Inglês | MEDLINE | ID: mdl-34500642

RESUMO

Currently, the negative effects of unified and intensive agriculture are of growing concern. To mitigate them, the possibilities of using local but nowadays underused crop for food production should be more thoroughly investigated and promoted. The soybean is the major crop cultivated for vegetable oil production in Zambia, while the oil production from local oil-bearing plants is neglected. The chemical composition of oils and cakes of a three traditional oil plant used by descendants of the Lozi people for cooking were investigated. Parinari curatellifolia and Schinziophyton rautanenii oils were chiefly composed of α-eleostearic (28.58-55.96%), linoleic (9.78-40.18%), and oleic acid (15.26-24.07%), whereas Ochna serrulata contained mainly palmitic (35.62-37.31%), oleic (37.31-46.80%), and linoleic acid (10.61-18.66%); the oil yield was high (39-71%). S. rautanenii and O. serrulata oils were rich in γ-tocopherol (3236.18 µg/g, 361.11 µg/g, respectively). The O. serrulata oil also had a very distinctive aroma predominantly composed of p-cymene (52.26%), m-xylene (9.63%), γ-terpinene (9.07%), o-xylene (7.97), and limonene (7.23%). The cakes remaining after oil extraction are a good source of essential minerals, being rich in N, P, S, K, Ca, and Mg. These plants have the potential to be introduced for use in the food, technical, or pharmaceutical industries.


Assuntos
Ochnaceae/química , Óleos Vegetais/química , Árvores/química , Culinária/métodos , Ácidos Graxos/química , Ácido Linoleico/química , Ácido Oleico/química , Sementes/química , Tocoferóis/química , Zâmbia , gama-Tocoferol/química
2.
J Hazard Mater ; 416: 126127, 2021 08 15.
Artigo em Inglês | MEDLINE | ID: mdl-34492921

RESUMO

The inefficient and incomplete combustion of solid fuel (SF) is associated with high levels of indoor air pollutants leading to 3.55 million deaths annually. The risk is higher in women and children, due to their higher exposure duration and unique physical properties. The current article aims to provide a critical overview regarding the use of solid fuel, its associated pollutants, their toxicity mechanisms and, most importantly the associated health impacts, especially in women and children. Pollutants associated with SF mostly include polycyclic aromatic hydrocarbons, particulate matter, nitrous oxide, carbon monoxide and sulfur dioxide, and their concentrations are two- to threefold higher in indoor environments. These pollutants can lead to a variety of health risks by inducing different toxicity mechanisms, such as oxidative stress, DNA methylation, and gene activation. Exposed children have an increased prevalence of low birth weight, acute lower respiratory tract infections, anemia and premature mortality. On the other hand, lung cancer, chronic obstructive pulmonary disease and cardiovascular diseases are the major causes of disability and premature death in women. Indoor air pollution resulting from SF combustion is a major public health threat globally. To reduce the risks, it is important to identify future research gaps and implement effective interventions and policies.


Assuntos
Poluentes Atmosféricos , Poluição do Ar em Ambientes Fechados , Poluição do Ar , Hidrocarbonetos Policíclicos Aromáticos , Poluentes Atmosféricos/análise , Poluição do Ar em Ambientes Fechados/efeitos adversos , Poluição do Ar em Ambientes Fechados/análise , Monóxido de Carbono , Criança , Culinária , Feminino , Humanos , Material Particulado/análise , Material Particulado/toxicidade , Hidrocarbonetos Policíclicos Aromáticos/análise
3.
Poult Sci ; 100(9): 101377, 2021 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-34358956

RESUMO

One of the current myopathies affecting the chicken meat industry is deep pectoral myopathy (DPM), also known as green muscle disease or Oregon disease, the condition is considered a major problem in poultry processing lines. Thus, the present study proposes to examine the meat quality of the Pectoralis major muscle (breast fillet) from carcasses of broilers affected by DPM in Pectoralis minor muscle (tender) and from a control group. Breast fillets samples were harvested from Ross AP95 broilers that were slaughtered at 42 days of age and were selected to the occurrence of the myopathy (score 2 and score 3) and from a control group without (score 0) the presence of myopathy. Chemical composition, cholesterol, fatty acid profile, pH, color, water-holding capacity, cooking loss, shear force, sarcomere length, and collagen were analyzed in the breast fillet. And with the results it was observed the samples classified as DPM score 2 had a higher moisture and a lower protein percentage. The higher values lipid was found in the samples from broilers affected by DPM. There was no difference (P > 0.05) fatty acid profile only to C10:0, C15:0, C17:0, C20:0, and C18:2c9,t11. Differences were detected (P < 0.05) for the pH, WHC, SF, and sarcomere length of the samples from broilers affected by DPM. The higher pH observed in the samples from birds classified as DPM score 2 and the higher WHC values were observed in the samples affected by DPM (score 2 and 3). The SF (P < 0.05) among samples, with the most tender samples (lower SF values) being those unaffected by the condition DPM (score 0). The dorsal side surface, where the Pectoralis major muscle is in contact with the Pectoralis minor muscle, higher L* values were found in the meat affected by the myopathy. Although deep pectoral myopathy affects the Pectoralis minor muscle of broilers, it can also alter the qualitative characteristics and chemical composition of the breast fillets (Pectoralis major muscle).


Assuntos
Galinhas , Doenças Musculares , Animais , Culinária , Carne/análise , Doenças Musculares/etiologia , Doenças Musculares/veterinária , Músculos Peitorais
4.
Food Res Int ; 147: 110427, 2021 09.
Artigo em Inglês | MEDLINE | ID: mdl-34399447

RESUMO

The micromechanics of individual potato cells comprising of cell wall and embedded native or gelatinised starch were explored. Micromanipulation can be used to compare cells of distinct strengths and study (bio)mechanical issues related to industrial processing (e.g. heat treatment). Two commercial types of potato, 'baking' and 'Maris Piper' were selected to conduct microcompression experiments. Cells isolated from 'Maris Piper' raw tubers appeared to be more resistant to deformation than the respective ones from the 'baking' cultivar. Cooked cells suffered a decrease in their turgidity which resulted in clusters of observed behaviours, with force-deformation curves showing a single or multiple bursting events. This study provides fundamental work and an insight on the behaviour of potato cells via an exploratory investigation of how different elements of the potato tissue can be measured. The results obtained can be used to relate cellular biology to mechanical properties and could also pave the way to understanding other starch-containing cells (e.g. pea, lentils, wheat).


Assuntos
Lens (Planta) , Solanum tuberosum , Culinária , Tubérculos , Amido
5.
Food Res Int ; 147: 110431, 2021 09.
Artigo em Inglês | MEDLINE | ID: mdl-34399448

RESUMO

Partial fat replacement in cooked salamis was formulated using organogels made with canola oil, ethylcellulose (EC; 6, 8, 9, 10, 11, 12 and 14%) and three types of surfactants; i.e., glycerol monostearate (GMS), stearyl alcohol/stearic acid (SOSA) and soybean lecithin (Lec). Texture profile analysis (TPA) and back extrusion tests indicated that increasing EC polymer concentration leads to harder gels regardless of the surfactant used. However, using GMS resulted in the hardest gel, whereas Lec did not strengthen the gel (mechanical stress test), but plasticized it. In general, gel hardness had a distinct effect on the binding of the organogel particle to the meat matrix, with softer gels adhering better under progressive compression. Substituting animal fat with organogel did not affect the main TPA parameters in most salami formulations, and canola oil by itself was also not significantly different from the pork and beef fat control. Using canola oil resulted in very small oil globules compared to the animal fat control, while structuring the oil yielded a microstructure with larger fat particles/globules, similar to the control. Color evaluation revealed a shift to yellow of the treatments with organogels compared to the control, but lightness and redness were not altered. The results demonstrate the potential use of structured vegetable oil to manufacture coarse ground meat products with lower saturated fat and a more favorable nutritional profile while resembling the traditional ground products.


Assuntos
Produtos da Carne , Animais , Bovinos , Celulose/análogos & derivados , Culinária , Manipulação de Alimentos , Produtos da Carne/análise , Óleo de Brassica napus
6.
Food Res Int ; 147: 110434, 2021 09.
Artigo em Inglês | MEDLINE | ID: mdl-34399449

RESUMO

In this study, the benefits of using avocado peel extract (APE), rich in phenolic compounds, to reduce the oxidation and formation of harmful compounds resulting from cooking, were investigated. Beef and soy-based burgers with the addition of APE (0.5% and 1%) were studied after pan frying concerning proximate and physicochemical characteristics, inhibition of protein and lipid oxidation products (thiobarbituric acid reactive substances [TBARS], hexanal, and carbonyls), heterocyclic aromatic amines (HAs) and acrylamide formation. Sensory analysis was additionally performed. APE-affected proximate composition, protein, fat, and ash contents (%) were found to be markedly higher in APE-incorporated burgers (~28.32 ± 0.29, ~14.00 ± 0.01, and ~1.57 ± 0.05, respectively), compared with the controls (~26.55 ± 0.51, ~12.77 ± 0.32, and ~1.48 ± 0.16, respectively). Lower concentrations of TBARS, hexanal, and carbonyls were observed in APE-treated burgers on Days 1 and 10, post-cooking, compared to controls. Overall, it was found that APE had a greater protective effect than the positive control (sodium ascorbate incorporated) in beef burgers. In soy burgers, the positive control demonstrated pro-oxidant activity. The addition of 0.5% APE was found to inhibit HAs and acrylamide formation in beef and soy burgers. Although the addition of APE affected the color of both meat and soy burgers, it did not impact consumer preference. It was therefore concluded that APE extract might be a suitable clean-label alternative to synthetic antioxidants, and that it can protect and increase the nutritional value of meat and meat-free burgers.


Assuntos
Produtos da Carne , Persea , Animais , Bovinos , Culinária , Carne/análise , Produtos da Carne/análise , Extratos Vegetais
7.
Food Res Int ; 147: 110458, 2021 09.
Artigo em Inglês | MEDLINE | ID: mdl-34399458

RESUMO

Hot air frying is one of the newest processing methods that can make healthier fried foods. The mechanism of frying using this method is not understood entirely yet. There is no model available to describe the oil absorption for air-fried foods. In this research, an agent-based model was extended to describe the oil penetration procedure and study the different effects of the cellular structure of crust on oil distribution during hot air frying. Netlogo software was used for the model simulation. The simulation results of oil penetration were in good agreement with experimental data. Obtained results show that the oil penetration procedure divided into three main steps named latent phase, acceleration phase, and deceleration phase. The acceleration phase is the most critical step in doughnut oil absorption. Simulated data also show that oil penetration starts from the thinner parts of the crust. Therefore, it seems that the structure of the crust has an important effect on oil absorption pattern.


Assuntos
Culinária , Temperatura Alta , Alimentos , Manipulação de Alimentos
8.
Artigo em Inglês | MEDLINE | ID: mdl-34444264

RESUMO

BACKGROUND: In low- and middle-income countries (LMICs), household air pollution as a result of using solid biomass for cooking, lighting and heating (HAP) is associated with respiratory infections, accounting for approximately 4 million early deaths each year worldwide. The majority of deaths are among children under five years. This population-based cross-sectional study investigates the association between solid biomass usage and risk of acute respiratory infections (ARI) and acute lower respiratory infections (ALRI) in 37 LMICs within Africa, Americas, Southeast Asia, European, Eastern Mediterranean and Western Pacific regions. MATERIALS AND METHODS: Using population-based data obtained from Demographic and Health surveys (2010-2018), domestic cooking energy sources were classified solid biomass (wood, charcoal/dung, agricultural crop) and cleaner energy sources (e.g., Liquid Petroleum Gas (LPG), electricity, biogas and natural gas). Composite measures of ARI (shortness of breath, cough) and ALRI (shortness of breath, cough and fever) were composed using maternally reported respiratory symptoms over the two-week period prior to the interview. Multivariable logistic regression was used to identify the association between biomass fuel usage with ARI and ALRI, accounting for relevant individual, household and situational confounders, including stratification by context (urban/rural). RESULTS: After adjustment, in the pooled analysis, children residing in solid biomass cooking households had an observed increased adjusted odds ratio of ARI (AOR: 1.17; 95% CI: 1.09-1.25) and ALRI (AOR: 1.16; 95% CI 1.07-1.25) compared to cleaner energy sources. In stratified analyses, a comparable association was observed in urban areas (ARI: 1.16 [1.06-1.28]; ALRI: 1.14 [1.02-1.27]), but only significant for ARI among those living in rural areas (ARI: 1.14 [1.03-1.26]). CONCLUSION: Switching domestic cooking energy sources from solid biomass to cleaner alternatives would achieve a respiratory health benefit in children under five years worldwide. High quality mixed-methods research is required to improve acceptability and sustained uptake of clean cooking energy source interventions in LMIC settings.


Assuntos
Poluição do Ar em Ambientes Fechados , Infecções Respiratórias , Poluição do Ar em Ambientes Fechados/efeitos adversos , Criança , Pré-Escolar , Culinária , Estudos Transversais , Demografia , Países em Desenvolvimento , Humanos , Infecções Respiratórias/epidemiologia , Infecções Respiratórias/etiologia
9.
Artigo em Inglês | MEDLINE | ID: mdl-34444577

RESUMO

The objective of this study was to evaluate the efficacy of dirt removal (bacteria and organic matter) of several hand-cleaning procedures. The results from the hand hygiene experiment indicated that washing hands with warm water and soap for 20 s is the most effective method investigated when hands are either dirty or greasy. Even if not proper washing, rinsing under running water for 5 s is a cleaning procedure that may significantly reduce the probability of cross-contamination, as it removes 90% of the hands' dirt. Although less effective than water and soap, the usage of antibacterial wipes was significantly more effective than wet wipes, indicating that they are a better choice when water and soap are not available. The results of this study enable us to inform consumers about the effectiveness of hand-cleaning procedures applied in their homes when cooking. Moreover, it can make consumers understand why, during the COVID-19 pandemic, authorities recommended washing hands as a preventive measure of infection and using an anti-bacterial hand gel or wiping hands with an antimicrobial wipe if water and soap are not available.


Assuntos
COVID-19 , Higiene das Mãos , Bactérias , Contagem de Colônia Microbiana , Culinária , Mãos , Desinfecção das Mãos , Humanos , Medições Luminescentes , Pandemias , SARS-CoV-2 , Sabões
10.
J Pak Med Assoc ; 71(7): 1902-1903, 2021 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-34410272

RESUMO

Nutritional and dietary advice is the foundation of diabetes management. Unfortunately, such advice is seen in terms of intrusion and restriction of lifestyle, rather than as a health promoting intervention. This can be corrected by incorporating happiness into dietary modification. Culinary happiness can be defined as the process of sharing dietary, nutritional, and cooking advice, while ensuring the happiness associated with eating remains intact. The concept of culinary happiness includes all domains of culinary science: the procurement, preparation, plating and preservation of food.


Assuntos
Felicidade , Educação em Saúde , Culinária , Dieta , Humanos , Estilo de Vida
11.
J Environ Manage ; 298: 113412, 2021 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-34364247

RESUMO

Despite the multifarious benefits of improved cooking stoves (ICSs) over traditional biomass stoves, the ICSs adoption rate in rural Bangladesh remains nominal. This paper provides evidence that there is a growing demand for this environmentally friendly and less-hazardous stove. Using a discrete choice experiment (DCE) technique, we surveyed 259 sample households in the south-western region of Bangladesh. The results from the mixed logit model suggest that households are willing to pay (WTP) about $7 on average for a 'realistic' (i.e., one unit or 25 %) reduction in fuel consumption and smoke emission. Moreover, we found that a one-unit (33 %) reduction of cooking time and maintenance frequency increases households' WTP by about $3 and $5 respectively. Finally, this study underscores that extensive promotion, lower installation costs and higher social awareness about health risks and environmental degradation are likely to promote ICSs adoption.


Assuntos
Poluição do Ar em Ambientes Fechados , Utensílios Domésticos , Poluição do Ar em Ambientes Fechados/análise , Bangladesh , Culinária , Características da Família , Humanos , População Rural
12.
Nutrients ; 13(7)2021 Jul 04.
Artigo em Inglês | MEDLINE | ID: mdl-34371814

RESUMO

Food insecurity is an emerging issue for college students. A nutrition course with an integrated teaching kitchen was developed to address this issue at a large public university. We aimed to determine changes in food insecurity and stress among students who took the course. The course consisted of weekly lectures followed by teaching kitchen lab sessions to teach basic nutrition and culinary concepts and expose students to hands-on skill development cooking experiences. Using a pre-post design, enrolled students completed an anonymous online survey at the beginning and the end of the semester. Food security was assessed with the USDA Six-Item Food Security Module; stress was measured using the Perceived Stress Scale (PSS). Pre- and post-data were linked for 171 participants. Paired data statistical analysis comparing the post- vs. the pre-test showed an increase in food security and a decrease in very low security rates (from 48% to 70%, and from 23% to 6%, respectively; p < 0.0001), and a decrease on the average PSS score, indicating lower stress (from (Mean ± SD) 19.7 ± 5.9 to 18.1 ± 6.0; p = 0.0001). A nutrition and culinary course may be an effective response to food insecurity and could potentially improve students' wellbeing.


Assuntos
Insegurança Alimentar , Abastecimento de Alimentos/estatística & dados numéricos , Ciências da Nutrição/educação , Estresse Psicológico/psicologia , Estudantes/psicologia , Adolescente , Adulto , Culinária , Currículo , Feminino , Humanos , Masculino , Estudantes/estatística & dados numéricos , Universidades , Adulto Jovem
13.
Nutrients ; 13(8)2021 Aug 04.
Artigo em Inglês | MEDLINE | ID: mdl-34444854

RESUMO

How best to deliver healthy-eating education through social media among a low-income population remains understudied. To assess the impact of the Cooking Matters (CM) Facebook page on healthy eating behaviors among low-income caregivers, we conducted a pre-post survey of new CM Facebook followers in early 2020. A convenience sample was recruited at baseline from WICShopper app users and the CM Facebook page. The recruited sample included 397 low-income caregivers of a child younger than 6 who never followed CM Facebook. Among the baseline caregivers, 184 completed the follow-up survey. Paired t-test and McNemar-Bowker tests were conducted to compare the outcomes pre- and post-following CM Facebook. A binary indicator was developed to measure whether the outcomes were improved (1 = Improved; 0 = Not improved). Multi-variable logistic regressions were applied to examine the relationship between whether the outcome was improved with reference to the baseline socio-demographics. No significant differences were detected between pre and post outcomes overall (p > 0.05), except improvement in feeding healthy meals within the budget available (p < 0.05). However, improvement in select outcomes was more significant in men and single-parent households. The CM Facebook page could be an important platform to influence low-income caregivers of young children.


Assuntos
Cuidadores/psicologia , Culinária/métodos , Comportamento Alimentar/psicologia , Pobreza/psicologia , Mídias Sociais , Adulto , Cuidadores/educação , Pré-Escolar , Dieta Saudável/métodos , Dieta Saudável/psicologia , Educação não Profissionalizante , Características da Família , Feminino , Comportamentos Relacionados com a Saúde , Educação em Saúde/métodos , Humanos , Modelos Logísticos , Masculino , Projetos Piloto , Estados Unidos
14.
Molecules ; 26(15)2021 Jul 30.
Artigo em Inglês | MEDLINE | ID: mdl-34361794

RESUMO

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer's perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.


Assuntos
Aesculus/química , Pão/análise , Cocos/química , Fibras na Dieta/análise , Farinha/análise , Triticum/química , Culinária/métodos , Análise Fatorial , Tecnologia de Alimentos/métodos , Alimentos Fortificados/análise , Humanos , Olfato/fisiologia , Paladar/fisiologia
15.
Molecules ; 26(16)2021 Aug 07.
Artigo em Inglês | MEDLINE | ID: mdl-34443387

RESUMO

Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME) and analyzed via comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). A total of 145 volatile compounds and 52 potent odorant compounds were identified from both sorghum types according to the retention index, MS, aroma, and standards. Based on their aroma features, the compounds were grouped into eight general categories, and the intensities of each aroma group were summed. Moreover, most of the compounds detected in the cooked sorghums were also detected in commercial Chinese Baijiu, indicating that the aroma compounds produced during the sorghum cooking process have a direct and significant influence on the final flavor quality of Baijiu.


Assuntos
Culinária , Cromatografia Gasosa-Espectrometria de Massas , Odorantes/análise , Olfatometria , Sorghum/química , Microextração em Fase Sólida , Temperatura , Fatores de Tempo , Compostos Orgânicos Voláteis/análise
16.
Nutrients ; 13(7)2021 Jul 05.
Artigo em Inglês | MEDLINE | ID: mdl-34371825

RESUMO

The coronavirus pandemic enforced social restrictions with abrupt impacts on mental health and changes to health behaviors. From a randomized clinical trial, we assessed the impact of culinary education on home cooking practices, coping strategies and resiliency during the first wave of the COVID-19 pandemic (March/April 2020). Participants (n = 28) were aged 25-70 years with a BMI of 27.5-35 kg/m2. The intervention consisted of 12 weekly 30-min one-on-one telemedicine culinary coaching sessions. Coping strategies were assessed through the Brief Coping with Problems Experienced Inventory, and resiliency using the Brief Resilient Coping Scale. Home cooking practices were assessed through qualitative analysis. The average use of self-care as a coping strategy by the intervention group was 6.14 (1.66), compared to the control with 4.64 (1.69); p = 0.03. While more intervention participants had high (n = 5) and medium (n = 8) resiliency compared to controls (n = 4, n = 6, respectively), this difference was not significant (p = 0.33). Intervention participants reported using home cooking skills such as meal planning and time saving techniques during the pandemic. The key findings were that culinary coaching via telemedicine may be an effective intervention for teaching home cooking skills and promoting the use of self-care as a coping strategy during times of stress, including the COVID-19 pandemic.


Assuntos
Adaptação Psicológica , COVID-19/psicologia , Culinária , Educação à Distância/métodos , Ajustamento Emocional , Educação de Pacientes como Assunto/métodos , Culinária/métodos , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Obesidade/terapia , Testes Psicológicos , Resiliência Psicológica , Inquéritos e Questionários
17.
Nutrients ; 13(7)2021 Jul 13.
Artigo em Inglês | MEDLINE | ID: mdl-34371903

RESUMO

Nutrition during pregnancy has lifelong impacts on the health of mother and child. However, this life stage presents unique challenges to healthy cooking and eating. Cooking interventions show promising results, but often lack theoretical basis and rigorous evaluation. The objective of this formative, qualitative study was to explore motivators, strategies, and barriers related to healthy cooking during pregnancy. Pregnant individuals' preferences for a cooking education program were also explored. We conducted five focus groups with pregnant individuals (n = 20) in Southeast Michigan in 2019. Focus groups were audio-recorded and transcribed verbatim, then double coded by two members of the research team. Mean gestational age was 18.3 ± 9.6 weeks. Common motivators included feeding other children, avoiding pregnancy complications, promoting fetal growth, and avoiding foodborne illness. Challenges included pregnancy symptoms, navigating nutrition recommendations, mental energy of meal planning, family preferences, and time constraints. Strategies employed were meal planning and including a variety of foods. Participants identified organizational strategies, recipes, nutrition information, and peer support as important components of a cooking intervention during pregnancy. This study characterized multiple challenges to healthy home cooking during pregnancy, providing novel insight to inform the development of cooking skills education programs during this important life stage.


Assuntos
Culinária , Dieta Saudável , Conhecimentos, Atitudes e Prática em Saúde , Fenômenos Fisiológicos da Nutrição Materna , Motivação , Valor Nutritivo , Educação de Pacientes como Assunto , Adulto , Comportamento Alimentar , Feminino , Grupos Focais , Promoção da Saúde , Humanos , Michigan , Estado Nutricional , Gravidez , Pesquisa Qualitativa , Recomendações Nutricionais
18.
Ecotoxicol Environ Saf ; 221: 112463, 2021 Sep 15.
Artigo em Inglês | MEDLINE | ID: mdl-34198188

RESUMO

BACKGROUND: Cooking oil fumes (COF) is one of the primary sources of indoor air pollution in China, which is associated with respiratory diseases such as acute lung injury and lung cancer. However, evidence of COF toxic effect was few. OBJECTIVES: The research was aimed to investigate the toxic effect and the underlying mechanisms induced by COF. METHODS: The female Wistar rats were randomly divided into several groups, including control group, COF exposure group and VE protection group, and instilled intratracheally with different COF suspensions (0.2, 2, 20 mg/kg) or saline once every 3 days for 30 days. After 24 h of final exposure, all rat were anesthetic euthanasia to draw materials. The alveolar lavage fluid (BALF) was for inflammatory cell count. The lung homogenate was to determine the biochemical indexes such as oxidative stress, apoptosis factors, carcinogenic toxicity and endoplasmic reticulum (ER) stress. The left lung was made for immunohistochemical and histopathological analysis. RESULTS: The results showed that the levels of oxidative stress (ROS), apoptosis factors (NF-κB), carcinogenic toxicity (P53 and 8-OhdG), ER stress (IRE-1α and Caspase-12) in 2 mg/kg and 20 mg/kg COF exposure groups were significantly increased compared with the saline groups. The above pathological changes were improved after vitamin E (VE) supplementation. In addition, the immunohistochemical and histopathological analysis found the same trend. CONCLUSION: The COF had health risk of heredity and potential carcinogenicity. Besides, COFs can not only induce oxidative stress, but also induce ER stress in lung and airway epithelial cells of female rats through the unfolded protein reaction (UPR) pathway. It revealed that the oxidative stress and ER stress interacted in aggravating lung injury. VE could effectively alleviate the lung injury causing by COF exposure.


Assuntos
Poluentes Atmosféricos/toxicidade , Culinária , Estresse do Retículo Endoplasmático/efeitos dos fármacos , Óleos/toxicidade , Animais , Apoptose/efeitos dos fármacos , Feminino , Pulmão/efeitos dos fármacos , Lesão Pulmonar/induzido quimicamente , Lesão Pulmonar/tratamento farmacológico , Estresse Oxidativo/efeitos dos fármacos , Ratos Wistar , Vitamina E/uso terapêutico
19.
Int J Mol Sci ; 22(11)2021 Jun 02.
Artigo em Inglês | MEDLINE | ID: mdl-34199457

RESUMO

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.


Assuntos
Carcinogênese/efeitos dos fármacos , Poluição Ambiental/efeitos adversos , Alimentos/efeitos adversos , Hidrocarbonetos Policíclicos Aromáticos/efeitos adversos , Benzopirenos/efeitos adversos , Carcinogênese/genética , Carvão Vegetal/efeitos adversos , Culinária , Adutos de DNA/efeitos adversos , Análise de Alimentos , Manipulação de Alimentos , Humanos
20.
Environ Sci Technol ; 55(14): 10046-10055, 2021 07 20.
Artigo em Inglês | MEDLINE | ID: mdl-34197097

RESUMO

China has been promoting one of the world's largest campaigns for clean heating renovation since 2017. Here, we present an integrated cost-benefit analysis in a major prefecture-level city by combining a large-scale household energy survey and PM2.5 exposure measurement, high-resolution chemical transport simulation, and health impact assessment. We find that the completed renovation decreases the share of solid fuels in the heating energy mix from 96 to 6% and achieves a concomitant reduction of cooking solid-fuel use by 70%. The completed renovation decreases the ambient PM2.5 concentration in Linfen by 0.5-5 µg m-3 (2.4 µg m-3 on average) and decreases the integrated PM2.5 exposure by 4.2 (3.5-5.0) µg m-3. The renovation is estimated to avoid 162 (125-225) and 328 (254-457) premature deaths annually based on two health impact assessment methods. The ratios of monetized health benefits to cost are 1.51 (0.73-2.59) and 3.06 (1.49-5.23) based on the above two methods. The benefit-to-cost ratio is projected to remain high if the renovation is further expanded. More polluted and less wealthy households enjoy larger health benefits but also experience a higher expense increase, suggesting that a more carefully designed subsidy policy is needed to protect low-income households.


Assuntos
Poluentes Atmosféricos , Poluição do Ar em Ambientes Fechados , Poluição do Ar , Poluentes Atmosféricos/análise , Poluição do Ar/análise , Poluição do Ar/prevenção & controle , Poluição do Ar em Ambientes Fechados/análise , China , Culinária , Análise Custo-Benefício , Calefação , Humanos , Material Particulado/análise
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