Displaying publications 181 - 200 of 211 in total

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  1. Fulltext Dietary nutrient intake and meal-related situations among elderly outpatients with chronic obstructive pulmonary disease from respiratory clinics, Malaysia
    Nor-Farahain Yahya, Noraida Omar, Ummi-Nadira Daut, Siti-Nur’Asyura Adznam, Barakatun-Nisak Mohd Yusof
    Malaysian Journal of Medicine and Health Sciences, 2020;16(106):170-177.
    MyJurnal
    Introduction: Chronic obstructive pulmonary disease (COPD) patients usually have dietary problems leading to malnutrition issues. Therefore, this study aimed to determine macro and micronutrient intakes and meal-related sit- uations among outpatients COPD elderly and its adequacy according to their requirements. Methods: 140 patients were included in this cross-sectional study at Respiratory Clinics of Hospital Serdang and Institut Perubatan Respira- tori. Socio-demographic and health status data were collected by interviewing patients and reviewing their medical records. A three-day diet history (two-day on weekdays, one day on weekend) was analysed using Nutritionist Pro and compared against their requirements. Meal-related situation was assessed using three open-ended questions that related to food shopping, cooking and eating and analysed using content analysis. Results: Patients were 70±7 years old, 97% male, 59% Malay, 48% had primary education, 75% married, 72% ex-smokers and 54% presented with comorbidities. Majority of them had no episode of exacerbation for the past one year and in moderate stage of the COPD severity. Mean energy intake was 916±221 kcal/day with 98% of them have under-reported their intake. Almost all patients had inadequate macro and micronutrient intake; energy (97%), protein (97%), carbohydrate (86%), fat (99%), vitamin A (95%), C (86%), D (99%) and E (99%). The meal-related situation reported patients had difficulties with food shopping and preparation and problems during mealtime. Conclusion: COPD elderly reported inadequate intake of macro and micronutrients and had problems during mealtime. This indicates the need for Ma- laysian nutrition guidelines specific to COPD patients and nutrition intervention in the primary setting.
    Matched MeSH terms: Cooking
  2. Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles
    Ojukwu M, Ofoedu C, Seow EK, Easa AM
    J Sci Food Agric, 2021 Jul;101(9):3732-3741.
    PMID: 33301191 DOI: 10.1002/jsfa.11004
    BACKGROUND: Rice flour does not contain gluten and lacks cohesion and extensibility, which is responsible for the poor texture of rice noodles. Different technologies have been used to mitigate this challenge, including hydrothermal treatments of rice flour, direct addition of protein in noodles, use of additives such as hydrocolloids and alginates, and microbial transglutaminase (MTG). Recently, the inclusion of soy protein isolate (SPI), MTG, and glucono-δ-lactone (GDL) in the rice noodles system yielded rice noodles with improved texture and more compact microstructure, hence the need to optimize the addition of SPI, MTG, and GDL to make quality rice noodles.

    RESULTS: Numerical optimization showed that rice noodles prepared with SPI, 68.32 (g kg-1 of rice flour), MTG, 5.06 (g kg-1 of rice flour) and GDL, 5.0 (g kg-1 of rice flour) gave the best response variables; hardness (53.19 N), springiness (0.76), chewiness (20.28 J), tensile strength (60.35 kPa), and cooking time (5.15 min). The pH, sensory, and microstructure results showed that the optimized rice noodles had a more compact microstructure with fewer hollows, optimum pH for MTG action, and overall sensory panelists also showed the highest preference for the optimized formulation, compared to other samples selected from the numerical optimization and desirability tests.

    CONCLUSION: Optimization of the levels of SPI, MTG, and GDL yielded quality noodles with improved textural, mechanical, sensory, and microstructural properties. This was partly due to the favourable pH value of the optimized noodles that provided the most suitable conditions for MTG crosslinking and balanced electrostatic interaction of proteins. © 2020 Society of Chemical Industry.

    Matched MeSH terms: Cooking
  3. Fulltext Folate content and availability in Malaysian cooked foods
    Chew SC, Khor GL, Loh SP
    Malays J Nutr, 2012 Dec;18(3):383-91.
    PMID: 24568079 MyJurnal
    Data on folate availability of Malaysian cooked foods would be useful for estimation of dietary folate intake; however such information is scarce.
    Matched MeSH terms: Cooking
  4. Fulltext Omega-3 fatty acids: potential sources in the Malaysian diet with the goal towards achieving recommended nutrient intakes
    Ng, T.K.W.
    Malays J Nutr, 2006;12(2):181-188.
    MyJurnal
    Omega-3 fatty acid nutrition is widely recognised as essential to health and general well-being. However, health professionals and the general public in Malaysia may lack knowledge on the sources or the amounts of these essential fat components in foods. This paper attempts to correct this scenario by identifying the potential sources of omega-3 fatty acids [a-linolenic acid (ALA), or eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA)] in the Malaysian diet and calculating the amounts of these “nutrients” provided per serving of a wide variety of foods. The information generated provides Malaysian health professionals and consumers with options in food choices or meal planning with the goal towards achieving the recommended nutrient intakes for omega-3 fatty acids. The findings in the present study revealed that the potential sources of omega-3 fatty acids in the Malaysian diet in decreasing order are: edible oils (ALA), fish and fish products (EPA+DHA), vegetables (ALA), meat and eggs (EPA+DHA), and milk/milk products (EPA+DHA). Edible oils which are exceptionally high in ALA such as flaxseed oil and perilla oil are presently unavailable at local retail outlets and supermarkets. However, consumers can still meet the recommended nutrient intakes (RNIs) for omega-3 fatty acids of 0.3 to 1.2% energy (equivalent to 0.67g-2.67g) by choosing a wellbalanced diet prepared preferably with a cooking oil blend containing ALA, and one or more servings daily from at least three of the following food groups: (i) fish (“jelawat”, “siakap”, sardines, tuna, mackerel, salmon)/seafoods (shrimps, crab)/meat, (ii) vegetables/soybean/ soybean-based products/beans and peas, (iii) omega-3 enriched/fortified foods (eg. “omega-3 eggs”), and (iv) ready-to-drink omega-3 milk preparations/soybean milk.
    Matched MeSH terms: Cooking
  5. Fulltext The effect of increased consumption of edible palm oil on the nutritional status, lipid profiles and lipid peroxidation among Malaysian aborigines
    Iskandar Zulkarnain Alias, Zaleha Md. Isa, Osman Ali, Khalid Abdul Kadir
    Malays J Nutr, 2002;8(2):137-156.
    MyJurnal
    This study was conducted to determine the effects of increased edible palm oil consumption on community health status in the aboriginal communities in Tual Post (treatment group) and Sinderut Post (control group), Kuala Lipis, Pahang. Nutritional status, blood pressure, lipid profiles, fasting blood glucose (FBG), vitamin E (alpha-tocopherol) levels and lipid peroxidation product (malonaldehyde) levels were taken as indicators of health status. This is a pre-and post-controlled community trial in which similar variables were measured in each group. Every family of 2–6 household members was given 2–5 kg cooking palm oil per month for a period of 18 months. All subjects were measured for height (cm), weight (kg) and waist-hip ratio (WHR). For calorie intake measurement, house-to-house interviews were conducted using 24-hour dietary recall method. Blood pressure, percent body fat, lipid profiles, namely total cholesterol, high density lipoprotein cholesterol, triglyceride and fasting blood glucose (FBG) were also measured. Vitamin E (alpha-tocopherol) levels and lipid peroxidation products (MDA) were also determined. There was a significant increase (p
    Matched MeSH terms: Cooking
  6. Fulltext Dietary Fat and Fibre Intakes of Malaysian Adults: Issues and Implications when ‘Western Targets’ Are Set as Dietary Goals
    Malays J Nutr, 1997;3(2):-.
    MyJurnal
    This article examines the fat and fibre intakes of Malaysian adults and highlights discrepancies and practical limitations if these intakes are to match the levels for these nutrients advocated in the World Health Organisation (WHO) and American Heart Association (AHA) ‘diet models’. Local data on food consumption showed that the total fat intakes amongst Malaysian adults, contrary to common perception, were not high and the mean values obtained fell within the range of 40-66g or 22-26% kcal. As such, the dietary target of 30% kcal total fat or its intermediate target of 30-35% kcal, advocated by WHO and AHA mainly to address the problem of a high consumption of dietary fats in western populations, should not be adopted indiscriminately by Malaysians. Dietary fatty acid (FA) analysis by high performance liquid chromatography (HPLC) coupled with the use of food composition tables, showed that the typical Malaysian diet prepared with palm olein or palm olein-groundnut oil blends as cooking oil contained 3.2-4.0% kcal polyunsaturated fatty acids (PUFA), mainly as the w-6 linoleic acid, which is also the predominant essential fatty acid (EFA) in humans. This level of linoleic acid, with an ω-6/ ω--3 FA ratio approximating 10, is adequate for basal PUPA and EFA needs but fell short of the 4-10% kcal linoleic acid recommended by WHO (1993) to counter the effects of the cholesterol-raising saturated fatty acids (SFA). This raised upper limit of 10% kcal linoleic acid (previously 7% kcal), which equals the level of PUFA implied in the AHA diet model, appears unnecessarily high considering that the cholesterol-lowering potential of linoleic acid is maximum at about 6% kcal, while the health hazards associated with long-term high intakes of PUPA have never been completely dismissed. The new WHO lower limit for dietary linoleic acid (4% kcal) would have a controversial impact of raising the previous minimal 3% kcal EFA to above 4% kcal (linoleic + alpha-linolenic acids). Similarly, the WHO recommendation for total dietary fibre of 27-40g (equivalent to a daily combined intake of 400g of vegetables and fruits, 30g of which should come from pulses) appears at present, too high a dietary target for the average Malaysian adult whose habitual daily diet was estimated to contain about 180g of vegetables plus fruits, providing only about 13-16g total dietary fibre. Appropriately, an expert panel on Malaysian Dietary Guidelines has recommended instead, 20-30% kcal total fat containing 3-7% kcal PUFA, and 20-30g total dietary fibre for the local population.
    Matched MeSH terms: Cooking
  7. Fulltext Identification of carotenoid composition in selected ‘ulam’ or traditional vegetables in Malaysia
    Fatimah, A.M.Z., Norazian, M.H., Rashidi, O.
    International Food Research Journal, 2012;19(2):527-530.
    MyJurnal
    Ulam or traditional vegetables in Malaysia comprise more than 120 species representing various
    families ranging from groundcovers, shrubs to trees. The leaves, shoots, flowers, fruits, roots and rhizomes of the vegetables are eaten fresh as salad or cooked and are consumed to add variety and flavor to the diet, as well as for their health benefits. Ulam species are rich in carbohydrate, protein, mineral and vitamin. This study established that ulam species differ greatly with respect to types and concentrations of carotenoids in leaves. A total of 10 species were evaluated for quantitative and qualitative carotenoid composition through spectrophotometry and HPLC analysis. The main carotenoids identified in these selected ulam were lutein, neoxanthin, violaxanthin, zeaxanthin and β-carotene. The ratio of these carotenoids varies between species.
    Matched MeSH terms: Cooking
  8. Fulltext Risk of Escherichia coli O157:H7 infection linked to the consumption of beef
    Premarathne J.M.K.J.K., New, C.Y., Ubong, A, Nakaguchi, Y., Nishibuchi, M., Son, R.
    Food Research, 2017;1(3):67-76.
    MyJurnal
    Escherichia coli O157:H7 is a major food-borne pathogen that has resulted in numerous
    outbreaks around the world. Widespread distribution of the organism in various ecological
    niches impedes the control measures. This study aimed to detect and quantify E. coli O157:H7
    in beef sold in wet markets and hypermarkets in Malaysia and to determine the risk of E. coli
    O157:H7 infection linked to consumption of beef. The rfbO157 and flicH7 primers targeted on
    somatic antigen (O157) and flagellar antigen (H7) respectively of E. coli O157:H7 was used for
    the MPN-PCR method. A total of 99 beef samples were collected from local wet markets and
    hypermarkets. The highest E. coli O157:H7 contamination rate was observed in beef samples
    collected from wet markets (89.50%), whereas the contamination rate in hyper market A and B
    were compratively low (35.35 and 20% respectively). However, the microbial load was highest
    in the beef samples from hypermarket A (1100 MPN/g) while E. coli O157:H7 bacterial load
    in beef samples from hypermarket B and wet market ranged from 3 to 93 MPN/g and 3 to 240
    MPN/g, respectively. Using the Quantitative Microbial Risk Assessment (QMRA) approach
    the risk was estimated incorporating the findings of the prevalence study and predictions
    based on home storage, cooking and consumption patterns. Three different exposure pathways
    were investigated to estimate the risk associated with contaminated beef and Monte Carlo
    simulation was used to determine the level of uncertainty. The developed model predicated that
    consumption of contaminated beef can be accountable for 1.83E+06 E. coli O157:H7 cases per
    year in Malaysia. The reliability of the model, data gaps and further research needs, is discussed.
    Through continuous improvement Quantitative Microbial Risk Assessment provides valuable
    insight into controlling and prevention strategies.
    Matched MeSH terms: Cooking
  9. Comparative Evaluation of Dental and Skeletal Fluorosis in an Endemic Fluorosed District, Salem, Tamil Nadu
    Ramesh M, Malathi N, Ramesh K, Aruna RM, Kuruvilla S
    J Pharm Bioallied Sci, 2017 Nov;9(Suppl 1):S88-S91.
    PMID: 29284943 DOI: 10.4103/jpbs.JPBS_77_17
    Background: High levels of fluoride in the drinking water, especially ground water, results in skeletal fluorosis which involves the bone and major joints. This study was conducted to assess the prevalence of skeletal fluorosis to compare with dental fluorosis in an endemically fluorosed population in the District of Salem, Tamil Nadu.

    Materials and Methods: Institutional ethical clearance was obtained. A total of 206 patients who reported to the Department of Hematology for blood investigations were the participants in this study. Age, sex, place, weight, height, dental fluorosis, and skeletal complaints were noted down. Body mass index was calculated, and statistical analysis was performed.

    Results: Dental fluorosis was present in 63.1% and absent in 36.9% of the samples reported. Skeletal fluorosis was present in 24.8% and was absent in 75.2%. A large number of the patients had knee pain and difficulty in bending. Chi-square test was used for statistical analysis. Skeletal fluorosis and age were compared and P value was 0.00 and was significant. Dental fluorosis and skeletal fluorosis were compared and P value was found to be 0.000 and significant.

    Discussion and Conclusion: There is a need to take measures to prevent dental and skeletal fluorosis among the residents of Salem district. Calcium balance should be maintained, and fluoride intake should be minimized to reduce the symptoms. The government should provide water with low fluoride level for drinking and cooking. Once the symptoms develop, treatment largely remains symptomatic, using analgesics and physiotherapy.

    Matched MeSH terms: Cooking
  10. Fulltext Sauropus androgynus (L.) Merr. Induced Bronchiolitis Obliterans: From Botanical Studies to Toxicology
    Bunawan H, Bunawan SN, Baharum SN, Noor NM
    Evid Based Complement Alternat Med, 2015;2015:714158.
    PMID: 26413127 DOI: 10.1155/2015/714158
    Sauropus androgynus L. Merr. is one of the most popular herbs in South Asia, Southeast Asia, and China where it was known as a slimming agent until two outbreaks of pulmonary dysfunction were reported in Taiwan and Japan in 1995 and 2005, respectively. Several studies described that the excessive consumption of Sauropus androgynus could cause drowsiness, constipation, and bronchiolitis obliterans and may lead to respiratory failure. Interestingly, this herb has been used in Malaysia and Indonesia in cooking and is commonly called the "multigreen" or "multivitamin" plant due to its high nutritive value and inexpensive source of dietary protein. The plant is widely used in traditional medicine for wound healing, inducing lactation, relief of urinary disorders, as an antidiabetic cure and also fever reduction. Besides these medicinal uses, the plant can also be used as colouring agent in food. This review will explore and compile the fragmented knowledge available on the botany, ethnobotany, chemical constitutes, pharmacological properties, and toxicological aspects of this plant. This comprehensive review will give readers the fundamental, comprehensive, and current knowledge regarding Sauropus androgynus L. Merr.
    Matched MeSH terms: Cooking
  11. Identification of Ige-binding proteins of raw and cooked extracts of Loligo edulis (white squid)
    Yadzir ZH, Misnan R, Abdullah N, Bakhtiar F, Arip M, Murad S
    Southeast Asian J Trop Med Public Health, 2010 May;41(3):653-9.
    PMID: 20578555
    Allergy to different classes of mollusks, including squid, which are members of the class Cephalopods has been reported. Tropomyosin, a major muscle protein, is the only well-recognized allergen in squid. The aim of this study was to characterize IgE-binding proteins of local Loligo edulis (white squid) consumed in Malaysia. Protein profiles and IgE-binding proteins were detected by sodium dodecyl sulfate-polyacrylamide gel-electrophoresis (SDS-PAGE) and immunoblotting using sera from 23 patients with positive skin prick test to raw squid extract. SDS-PAGE of the raw extract exhibited 21 protein bands (10-170 kDa) but those ranging from 19 to 29 kDa and 41 to 94 kDa were not found in the cooked extract. Immunoblotting of raw extract demonstrated 16 IgE-binding bands, ranging from 13 to 170 kDa. A heat-resistant 36 kDa protein, corresponding to squid tropomyosin, was identified as the major allergen of both extracts. In addition, a 50 kDa heat-sensitive protein was shown to be a major allergen of the raw extract. Our findings indicate that the allergen extract used for diagnosis of squid allergy should contain both the 36 kDa and 50 kDa proteins.
    Matched MeSH terms: Cooking
  12. Effect of repeatedly heated palm olein on blood pressure-regulating enzymes activity and lipid peroxidation in rats
    Leong XF, Salimon J, Mustafa MR, Jaarin K
    Malays J Med Sci, 2012 Jan;19(1):20-9.
    PMID: 22977371
    BACKGROUND: Oxidative stress is associated with the pathogenesis of cardiovascular diseases. The process of deep-fat frying in dietary cooking oil plays a role in the generation of free radicals. In this study, palm olein heated to 180 °C was tested for its effect on the activity of blood pressure-regulating enzymes and lipid peroxidation.

    METHODS: Forty-two adult male Sprague-Dawley rats were equally assigned into 6 groups.The first group was fed with normal rat chow as the control group, and the subsequent groups were fed with rat chow fortified with 15% weight/weight of the following: fresh palm olein, palm olein heated once, palm olein heated twice, palm olein heated 5 times, or palm olein heated 10 times. The duration of feeding was 6 months. Fatty acid analyses of oil were performed using gas chromatography. Peroxide values were determined using standard titration. Plasma was collected for biochemical analyses.

    RESULTS: Repeatedly heated palm olein increased the levels of peroxide, angiotensin-converting enzyme, and lipid peroxidation as well as reduced the level of heme oxygenase. Fresh palm olein and palm olein heated once had lesser effects on lipid peroxidation and a better effect on the activity of blood pressure-regulating enzymes than repeatedly heated palm olein.

    CONCLUSION: Repeatedly heated palm olein may negatively affect the activity of blood pressure-regulating enzymes and increase lipid peroxidation.

    Matched MeSH terms: Cooking
  13. Fulltext Household food insecurity and coping strategies in a poor rural community in Malaysia
    Shariff ZM, Khor GL
    Nutr Res Pract, 2008;2(1):26-34.
    PMID: 20126362 DOI: 10.4162/nrp.2008.2.1.26
    This cross-sectional study assessed household food insecurity among low-income rural communities and examined its association with demographic and socioeconomic factors as well as coping strategies to minimize food insecurity. Demographic, socioeconomic, expenditure and coping strategy data were collected from 200 women of poor households in a rural community in Malaysia. Households were categorized as either food secure (n=84) or food insecure (n=116) using the Radimer/Cornell Hunger and Food Insecurity instrument. T-test, Chi-square and logistic regression were utilized for comparison of factors between food secure and food insecure households and determination of factors associated with household food insecurity, respectively. More of the food insecure households were living below the poverty line, had a larger household size, more children and school-going children and mothers as housewives. As food insecure households had more school-going children, reducing expenditures on the children's education is an important strategy to reduce household expenditures. Borrowing money to buy foods, receiving foods from family members, relatives and neighbors and reducing the number of meals seemed to cushion the food insecure households from experiencing food insufficiency. Most of the food insecure households adopted the strategy on cooking whatever is available at home for their meals. The logistic regression model indicates that food insecure households were likely to have more children (OR=1.71; p<0.05) and non-working mothers (OR=6.15; p<0.05), did not own any land (OR=3.18; p<0.05) and adopted the strategy of food preparation based on whatever is available at their homes (OR=4.33; p<0.05). However, mothers who reported to borrow money to purchase food (OR=0.84; p<0.05) and households with higher incomes of fathers (OR=0.99; p<0.05) were more likely to be food secure. Understanding the factors that contribute to household food insecurity is imperative so that effective strategies could be developed and implemented.
    Matched MeSH terms: Cooking
  14. Fulltext The Power of Multidimensional Poverty in Explaining Life Expectancy: Empirical Evidence from Cross-Sectional Data of 62 Developing Countries
    Tafran K, Tumin M, Osman AF
    Iran J Public Health, 2020 Sep;49(9):1709-1717.
    PMID: 33643946 DOI: 10.18502/ijph.v49i9.4088
    Background: We examined whether multidimensional poverty index (MPI) explained variations in life expectancy (LE) better than income poverty; and assessed the relative importance of MPI indicators in influencing LE.

    Methods: Cross-sectional data from 62 developing countries were used to run several multivariate linear regressions. R2 was used to compare the powers of MPI with income-poverties (income poverty gaps [IPG] at 1.9 and 3.1 USD) in explaining LE.

    Results: Adjusting for controls, both MPI (β =-0.245, P<0.001) and IPG at 3.1 USD (β=-0.135, P=0.044) significantly correlates with LE, but not IPG at 1.9 USD (β=-0.147, P=0.135). MPI explains 12.1% of the variation in LE compared to only 3.2% explained by IPG at 3.1 USD. The effect of MPI on LE is higher on female (β=-0.210, P<0.001) than male (β=-0.177, P<0.001). The relative influence of the deprivation indictors on LE ranks as follows (most to least): Asset ownership, drinking water, cooking fuel, flooring, child school attendance, years of schooling, nutrition, mortality, improved sanitation, and electricity.

    Conclusion: Interventions to reduce poverty and improve LE should be guided by MPI, not income poverty indices. Such policies should be female-oriented and prioritized based on the relative influence of the various poverty deprivation indicators on LE.

    Matched MeSH terms: Cooking
  15. Effects of citrus leaf extract on aortic vascular reactivity in hypertensive rats fed repeatedly heated vegetable oil
    Siti HN, Kamisah Y, Mohamed S, Jaarin K
    Appl Physiol Nutr Metab, 2019 04;44(4):373-380.
    PMID: 30216735 DOI: 10.1139/apnm-2018-0175
    The prolonged intake of diet containing repeatedly heated vegetable oil can cause hypertension in the long run.
    In this study, the effects of citrus leaf extract (CLE) supplementation on vascular reactivity, plasma nitrite, and aortic structure in hypertensive rats were investigated by the consumption of repeatedly heated vegetable oil [corrected]. Male Sprague Dawley rats (n = 56) were divided into 7 groups corresponding to the respective diets. For 16 weeks, 1 group was given standard rat chow (control) while other groups were given diets containing 15% w/w of palm oil, fresh palm oil (FPO), palm oil heated 5 times (5HPO), and palm oil heated 10 times (10HPO), with or without the incorporation of 0.15% w/w CLE (FPO+CLE, 5HPO+CLE, or 10HPO+CLE). Plasma nitrite levels were measured before and at 16 weeks of treatment. After 16 weeks, the rats were sacrificed and aortae were harvested for measuring vascular reactivity and for microscopic study. CLE supplementation had significantly reduced the loss of plasma nitrite and attenuated the vasoconstriction response to phenylephrine in the 5HPO group but not in the 10HPO group. However, CLE had no significant effect on the vasorelaxation response to acetylcholine and sodium nitroprusside. The elastic lamellae of tunica media in 5HPO, 10HPO, and 10HPO+CLE groups appeared disorganised and disrupted. Obtained findings suggested that CLE was able to enhance nitric oxide bioavailability that might dampen the vasoconstriction effect of phenylephrine.
    Matched MeSH terms: Cooking*
  16. Changes in blood pressure, vascular reactivity and inflammatory biomarkers following consumption of heated corn oil
    Das S, Hamsi MA, Kamisah Y, Qodriyah HMS, Othman F, Emran A, et al.
    Pak J Pharm Sci, 2017 Sep;30(5):1609-1615.
    PMID: 29084680
    Consumption of corn oil for cooking purpose is gaining popularity. The present study examined the effect of heated corn oil on blood pressure and its possible mechanism in experimental rats. Thirty male Sprague-Dawley rats were randomly divided into 5 groups and were fed with the following diets, Group I was fed with basal diet only; whereas group II,III,IV and V were fed with basal diet fortified with 15% (w/w) either fresh, once-heated, five-times-heated or ten-times-heated corn oil, respectively for 16 weeks. Body weight, blood pressure were measured at baseline and weekly interval for 16 weeks. Inflammatory biomarkers which included soluble intracellular adhesion molecules (sICAM), soluble vascular adhesion molecules (sVCAM) and C reactive protein (CRP), were measured at baseline and the end of 16 weeks. The rats were sacrificed and thoracic aorta was taken for measurement of vascular reactivity. There was significant increase in the blood pressure in the groups fed with heated once, five-times (5HCO) and ten-times-heated corn oil (10-HCO) compared to the control. The increase in the blood pressure was associated with an increase in CRP, sICAM and sVCAM, reduction in vasodilatation response to acetylcholine and greater vasoconstriction response to phenylephrine. The results suggest that repeatedly heated corn oil causes elevation in blood pressure, vascular inflammation which impairs vascular reactivity thereby predisposing to hypertension. There is a need to educate people not to consume corn oil in a heated state.
    Matched MeSH terms: Cooking*
  17. Problems, control, and treatment of fat, oil, and grease (FOG): a review
    Husain IA, Alkhatib MF, Jammi MS, Mirghani ME, Bin Zainudin Z, Hoda A
    J Oleo Sci, 2014;63(8):747-52.
    PMID: 25007744
    Presence of fat, oil, and grease (FOG) in wastewater is an ever-growing concern to municipalities and solid-waste facility operators. FOG enters the sewer system from restaurants, residences, and industrial food facilities. Its release into the sewer system results in a continuous build-up that causes eventual blockage of sewer pipes. Several researchers have investigated FOG deposition based on the local conditions of sewers and lifestyle. This paper attempts to review the physical and chemical characteristics of FOG, sources of FOG, and potential chemical and biological reactions of FOG. The effect of the aforementioned factors on the FOG-deposition mechanism is also discussed. Moreover, insight into the current control and treatment methods and potential reuse of FOG is highlighted. It is expected that this review would provide scientists and the concerned authorities a holistic view of the recent researches on FOG control, treatment, and reuse.
    Matched MeSH terms: Cooking
  18. Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)
    Reihani SF, Tan TC, Huda N, Easa AM
    Food Chem, 2014 Jul 15;155:17-23.
    PMID: 24594148 DOI: 10.1016/j.foodchem.2014.01.027
    In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at -18°C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characteristics of the beef patties were compared between those incorporated with UREX, GTE and the control (pure beef patty). Incorporation of UREX or GTE at 500 mg/kg into beef patties reduced the extent of lipid oxidation significantly (P<0.05). UREX showed a strong lipid oxidation inhibitory effect, comparable with GTE. In addition, a significant improvement (P<0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P>0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties.
    Matched MeSH terms: Cooking
  19. Fulltext The role of repeatedly heated soybean oil in the development of hypertension in rats: association with vascular inflammation
    Ng CY, Kamisah Y, Faizah O, Jaarin K
    Int J Exp Pathol, 2012 Oct;93(5):377-87.
    PMID: 22974219 DOI: 10.1111/j.1365-2613.2012.00839.x
    Thermally oxidized oil generates reactive oxygen species that have been implicated in several pathological processes including hypertension. This study was to ascertain the role of inflammation in the blood pressure raising effect of heated soybean oil in rats. Male Sprague-Dawley rats were divided into four groups and were fed with the following diets, respectively, for 6 months: basal diet (control); fresh soybean oil (FSO); five-time-heated soybean oil (5HSO); or 10-time-heated soybean oil (10HSO). Blood pressure was measured at baseline and monthly using tail-cuff method. Plasma prostacyclin (PGI(2) ) and thromboxane A(2) (TXA(2) ) were measured prior to treatment and at the end of the study. After six months, the rats were sacrificed, and the aortic arches were dissected for morphometric and immunohistochemical analyses. Blood pressure was increased significantly in the 5HSO and 10HSO groups. The blood pressure was maintained throughout the study in rats fed FSO. The aortae in the 5HSO and 10HSO groups showed significantly increased aortic wall thickness, area and circumferential wall tension. 5HSO and 10HSO diets significantly increased plasma TXA(2) /PGI(2) ratio. Endothelial VCAM-1 and ICAM-1 were significantly increased in 5HSO, as well as LOX-1 in 10HSO groups. In conclusion, prolonged consumption of repeatedly heated soybean oil causes blood pressure elevation, which may be attributed to inflammation.
    Matched MeSH terms: Cooking
  20. Fulltext Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system
    Mohammed Shafit H, Williams SK
    Poult Sci, 2010 Mar;89(3):594-602.
    PMID: 20181879 DOI: 10.3382/ps.2009-00412
    Research was conducted to manufacture and evaluate a restructured turkey breast product using the Fibrimex cold-set binding system, sodium diacetate (NaD), and sodium lactate (NaL) and to ascertain effects of the treatments on proximate composition, pH, psychrotrophic organisms, water activity, onset of rancidity (TBA), thaw loss, cooking yields, and objective color, and sensory characteristics. Whole turkey breasts were cut into 5-cm-thick strips; treated with either water only (control), 1.5% NaL, 2.0% NaL, 0.1% NaD, 1.5% NaL + 0.1% NaD, or 2.0% NaL + 0.1% NaD; blended with Fibrimex ingredients; stuffed into casings; and stored at -30 degrees C for 0, 1, 2, and 3 mo. After each storage period, frozen chubs were tempered at 4 degrees C, sliced into 1-cm-thick steaks, packaged in retail trays, stored at 0 degrees C to simulate retail storage, and analyzed after 0, 2, 4, 6, 8, and 10 d. Sodium diacetate used alone or in combination with NaL reduced (P < 0.05) growth of psychrotrophic organisms and had no adverse effects on water activity, pH, cooking yield, fat, moisture, protein, objective color, onset of rancidity, and sensory characteristics (juiciness, turkey flavor intensity, and tenderness). Panelists reported slight off-flavor in all steaks treated with NaL. Treating steaks with NaL alone or in combination with NaD resulted in increased (P < 0.05) ash content. Sodium lactate also functioned to minimize thaw loss in the frozen restructured turkey product.
    Matched MeSH terms: Cooking
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