Abstract
ObjectiveTo analyze the influence of food preparation methods on the composition of fatty acids and cholesterol in foods. MethodsThe chemical composition of cholesterol and fatty acids was analyzed in eight different types of meat and feijoada1 in relation to different methods of preparation. ResultsFeijoada, when prepared with the beans and meats in separate pots, has less cholesterol (12.1 vs. 16.1mg, respectively, p=0.005) and saturated fat (1.4 vs. 1.9mg, p=0.046) than when it is prepared in a single pot. Broiled chicken without the skin has less saturated fat when compared with skinless fried chicken (1,505 vs. 7,645mg, p=0.049). Broiled shrimp also has a lower saturated fat content than fried shrimp (532 vs. 1,262mg, p=0.049). Broiled ribeye steak without fat has a lower cholesterol content when compared with the fried steak (102 vs. 114mg, p=0.049). ConclusionThe 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.
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