Fried Foods Research Articles

Pemetaan Sosial Ekonomi Menuju Desa Iklim di Desa Pinggir Kabupaten Bengkalis Provinsi Riau

Villages are the initial milestone for developing a country, if a village is strong it will have an impact on economic sustainability, for this reason it is necessary to map village potential so that later it can be developed and connected to environmental social responsibility (TJSL) programs. To build a village, potential data is needed, later this will become the basis for pentahelic collaboration to build villages. By looking at socio-economic aspects consisting of education level, employment, income, expenditure, waste management and the environment. The peripheral villages are dominated by oil palm plantations and the people also work as oil palm farmers. A small number work in the government, trade and private sectors. Other results are also in the agricultural sector, but very few people are involved in this field. The commodities produced include cassava and vegetables. They process the sweet potatoes into chips, tape, fried foods and others. The large area of plantation land should be supported by the availability of organic fertilizer but currently they only use manufactured chemical fertilizer. In the future, it is necessary to encourage the development of organic fertilizer production for the environmentally friendly fertilizer needs of the plantation and agricultural sectors.

Pengembangan aliran sungai sebagai potensi Pembangkit Listrik Mikro Hidro serta edukasi dan akulturasi di Desa Meranti Tengah Dusun Batu Rangin Kecamatan Pintu Pohan Meranti Kabupaten Tobasa

Where rainwater is stored in the form of barrels, tubs, or ponds. Oil is as important as water for human life. Because the majority of Indonesians like fried food, cooking oil is still needed for household needs. Used cooking oil, oil produced from frying, is often used to save money, but its carcinogenic properties can cause cancer in the future. The purpose of this activity is to change the paradigm and change the paradigm of PTPN III Sei Mangke mothers. The results of this activity were 25 people, namely the age range of 28-37 years with a percentage of 36%, and the highest education level was high school with a percentage of 48% and there was a paradigm shift where previously they did not know until they understood based on the results of the questionnaire survey of the activity

Relationship of household composition with sedentary behavior and eating habits of 102,072 adolescents: A representative sample of Brazil (PeNSE Study).

The household composition is important for adolescents and understanding its relationship with their lifestyle habits is essential. This study aimed to analyze the relationship of household composition with sedentary behavior and eating habits of adolescents. This study analyzed data from the Brazilian National Scholar Health Survey-PeNSE 2015. The sample was composed by 102,072 adolescents (11-17 years). The independent variable of the study was the household composition (living with both parents versus living with only one parent or none of them), whereas outcome variables were eating habits and sedentary behavior patterns. Logistic regression models were used to analyze the association between variables. Adolescents living with both parents were less likely to have high sedentary behavior (≥2h OR=0.89; ≥4h OR=0.86), eat while watching TV for ≥5 days/week (OR=0.88), frequent fried foods (OR=0.89), sweets (OR=0.92), soft drinks (OR=0.86) and ultra processed foods (OR=0.97) consumption, as were more likely to have lunch with parents (OR=1.87), frequent vegetables (OR=1.12), beans (OR=1.14) and fruits (OR=1.11) consumption than those who live with one parent or none of them. Households composed by both father and mother was associated with lower sedentary behavior and healthy eating habits in Brazilian adolescents.

Post-fry oil distribution in batter coated fried foods

This study investigated the impact of post-frying treatments on oil distribution of meat-analog based batter coated foods. Wheat and rice flour-based batter systems were used to coat a meat-analog (MA) model food. The product was fried at 180 °C for 2, 4 and 6 min in canola oil. Hot air blow (HAB), pressure assisted absorbent paper (PAP), and centrifuge assisted absorbent paper (CAP) were used as post-fry de-oiling treatment. Results showed that batter-coated MA possess distinct spatial (surface, matrix and total) fat profiles compared to non-coated MA. Surface fat (SF) of MA-based coated products were dependent to both batter formulations and frying time. Post-fry de-oiling treatments effectively reduced SF, matrix fat (CrMF) and crust total fat (CrF) of MA-based products, without distorting texture and color. Impact of de-oiling treatments were more obvious for products with higher SF. ATR-FTIR spectroscopic analysis revealed that surface fat of batter-coated fried MA was comparatively static and removable during post-fry holding. The CAP treatment reduced CrF to the highest extent, followed by PAP and HAB. Effectiveness of de-oiling treatments greatly influenced by surface microstructure. Batter formulations and frying time are the key to regulate oil distribution in MA-based batter coated fried foods, via surface structural modification.

Development of a diet quality score and adherence to the Swiss dietary recommendations for vegans

BackgroundVegan diets have recently gained popularity in Switzerland as well as globally. The aim of the present study was to develop a diet quality score for vegans (DQS-V) based on the Swiss dietary recommendations for vegans.MethodsThe dataset included 52 healthy vegan adults. Dietary intake data were assessed by three-day weighed food records. Body weight and height were measured, and a venous blood sample for the analysis of vitamin and mineral status was collected. Spearman rank correlation coefficients were used due to not-normally distributed data. Dietary patterns were identified using principal component analysis (PCA).ResultsThe DQS-V score (mean ± SD) was 48.9 ± 14.7. Most vegans adhered to the recommended portions of vegetables, vitamin C-rich vegetables, fruits, omega-3-rich nuts, fats and oils, and iodized salt. However, the intake of green leafy vegetables, vitamin C-rich fruits, wholegrains, legumes, nuts and seeds, selenium-rich nuts, zero caloric liquid, and calcium-fortified foods was suboptimal. The sample overconsumed sweet-, salty-, fried foods, and alcohol. The DQS-V had a significantly positive correlation with intakes of fibre, polyunsaturated fatty acids, potassium, zinc, and phosphorus intakes (p’s < 0.05) but was negatively correlated with vitamin B12 and niacin intakes (p’s < 0.05). Two dietary patterns were derived from PCA: 1) refined grains and sweets and 2) wholegrains and nuts. The correlation between the DQS-V and the first dietary pattern was negative (− 0.41, p = 0.004) and positive for the second dietary pattern (0.37, p = 0.01). The refined grains and sweets dietary pattern was inversely correlated with beta-carotene status (− 0.41, p = 0.004) and vitamin C status (r = − 0.51, p = 0.0002).ConclusionThe newly developed DQS-V provides a single score for estimating diet quality among vegan adults. Further validation studies examining the DQS-V in relation to an independent dietary assessment method and to biomarkers of nutritional intake and status are still needed before the general application of the DQS-V.

P1003 Dietary pattern can influence the level of fatigue in patients with Inflammatory Bowel Disease in remission

Abstract Background It is well known that dietary pattern can play an important role in the onset of inflammatory bowel diseases (IBD). In patients with established disease, they can influence the risk of relapse and the disease course. The aim of the study is to explore the impact of dietary patterns on health-related quality of life (HR-QoL), fatigue, anxiety and depression in patients with IBD in corticosteroid-free clinical remission. Methods A total of 96 consecutive patients diagnosed with IBD that were in corticosteroid-free remission for at least 12 weeks were enrolled in this observational, cross-sectional study. During an interview, patients were asked about their dietary patterns. Twelve categories of foods were identified, 6 of them being considered "healthy" (vegetables and fruits &amp;gt;4 portions/day, cereals &amp;gt;3 portions/day, seeds &amp;gt;4 portions/week, cheese &amp;gt;1 portion/day, yoghurt &amp;gt;1 portion/day, fish &amp;gt;2 portions/week) and the other 6 "unhealthy" (fatty red meat &amp;gt;1 portion/day, sweetened beverages &amp;gt;1L/day, cured meat &amp;gt;2 portions/day, fried food &amp;gt;1 portion/day, chips &amp;gt;1 portion/day, mayonnaise &amp;gt;1 portion/day) (see Figure 1). An "unhealthy" dietary pattern was considered if the proportion of "unhealthy" food categories from the total food categories consumed by the patient exceeded 50%. HR-QoL, fatigue, anxiety and depression were evaluated using the following self-administered questionnaires: IBDQ-32, FACIT-Fatigue and HADS. Results Out of the 96 patients included, 60 (62.5%) were men. The median patient age was 38 years (IQR 31.5 – 45.5). Sixty patients (62.5%) were diagnosed with CD, and 36 (37.5%) with UC. Most of the patients were treated with biologics (93.8%). An unhealthy dietary pattern was identified in 58 (60.4%) patients. Patients with an "unhealthy" dietary pattern experienced significantly more fatigue compared to patients with a "healthy" dietary pattern (mean FACIT-F score 40.3 vs. 44.4 points, p=0.02). Even though not statistically significant, patients with "unhealthy" dietary pattern had a trend towards a lower HR-QoL (mean IBDQ score 187.3 vs. 192.8, p=0.24). Anxiety and depression were less frequent among patients with "unhealthy" dietary pattern, but the differences were not statistically significant (anxiety: 24.1% vs. 31.6%, p=0.57; depression: 13.8% vs. 21.2%, p=0.51). Conclusion Patients with an "unhealthy" dietary pattern experience significantly higher levels of fatigue compared to patients that are eating "healthier" food. There is also a trend towards lower HR-QoL in this category of patients.

P1231 7-ketositosterol in high-temperature heating oils aggravates colitis by gut microbiota dysbiosis induced-PDLIM3 activation

Abstract Background Diet and gut microbiota alteration are considered as the most important environmental factors triggering inflammatory bowel disease. Phytosterols are rich in edible oils, and can be oxidized to oxyphytosterols during high-temperature cooking. Previous studies have indicated that oxyphytosterols exposure exerted potential adverse effects in cell and animal models. It remains unknown whether oxyphytosterols could promote colonic inflammation. 7-ketositosterol has the highest proportion in oxyphytosterols. Methods The fried and baked foods intake was collected and compared in IBD patients and healthy individuals. 7-ketositosterol was synthesized from β-sitosterol and impacts of 7-ketositosterol on intestinal inflammation was evaluated in colitis mice models. 16S rRNA and transcriptome sequencing were carried out. Furthermore, fecal microbiota transplantation was carried out to evaluate the effect of gut microbiota. Protein interaction of Staphylococcus lentus and PDLIM3 was explored by co-immunoprecipitation. Results The fried and baked foods intake in IBD patients was much more than that of healthy individuals, with higher exposure to oxyphytosterols. 7-ketositosterol (KS) aggravated mice colitis. KS increased the abundance of Actinobacteria (p=0.023). Meanwhile, the abundance of potential pathogens such as Staphylococcus (p=0.004) and Corynebacterium_1 (p=0.003) were increased in KS group, while the abundance of short chain fatty acids producing bacteria were decreased. Transcriptome data showed KS increased the expression of PDLIM3 (p=0.004). PDLIM3 expression was demonstrated to increase in intestinal epithelial cells, and the expression tendency of p-p38 and p-p65 was consistent with PDLIM3. In addition, KS did not exacerbate DSS induced colitis after antibiotic cocktails treatment, and PDLIM3 expression decreased in parallel. The gut microbiota from KS also aggravated DSS induced colitis in antibiotic treated mice. Proteins from Staphylococcus lentus could interact with PDZ domain and promote PDLIM3 expression. Conclusion 7-ketositosterol in high temperature heating oils such as fried foods could aggravate colitis by modulation of gut microbiota. Gut microbiota interacted with PDZ domain, promoted PDLIM3 expression and then activated p38MAPK/NF-κB signaling pathway.

Restructuring plant-derived composites towards the production of meat-analog based coated fried food

This study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a commercial product. Protein (23.27–24.68 %), moisture (57.05–58.78 %), pH (7.19–7.57), color (L:64.76–66.84, a:0.62–1.98, b:18.84–20.49), and textural (MF:0.22–0.52 N, GF:0.07–0.24 N/sec, FA:0.74–1.92 N.sec) attributes of formulated MAs were substantially impacted by the ratio of soy-protein-isolate (SPI) and wheat-gluten (WG). Incorporation of higher WG and lower SPI resulted in the formation of chicken-like fibrous and porous structure, hence, increased consumers acceptability of MA-based coated fried products. Microporosity (crust:51.14–58.35 %, core: 63.57–71.55 %), surface opening (5.67–14.75 %), and fractal dimension (2.586–2.402) of coated fried MAs were dependent on the formulation of batter-coating. MA-based coated fried products surface moisture-fat (SMR:0.51–187.20 au; SFR: 2.01–20.17 au) profile significantly (p < 0.05) varied with the formulations of batter-coating. Negative glass-transition-temperature (around –23 °C) is prime concern for MA-based fried products stability at room environment.

Different Dimensions of the Home Food Environment May Be Associated with the Body Mass Index of Older Adults: A Cross-Sectional Survey Conducted in Beijing, China.

The objective of this study was to evaluate the home food environment of the elderly in Beijing and analyze its association with the body mass index (BMI) of the elderly, as well as to provide recommendations for improving the home food environment for the elderly. This study was conducted in Beijing, China, in 2019. The participants were 1764 elderly individuals aged 65 to 80, recruited from 12 communities through a multistage stratified random sampling method. The study involved the use of questionnaire surveys to gather data on participants' demographics, the availability of various foods in their households, and their living conditions. Socioeconomic status (SES) was evaluated based on their educational level, occupation, and income level. Height and weight measurements were taken to calculate BMI. We conducted both univariate analysis and multiple linear regression analysis to evaluate the relationship between the home food environment and BMI. A total of 1800 questionnaires were distributed, of which 1775 were retrieved, resulting in a questionnaire recovery rate of 98.6%. Among these, 1764 questionnaires were deemed valid, corresponding to a questionnaire validity rate of 99.4%. The participants had a mean age of 69.7 ± 4.3 years old, over 40% of whom were overweight or obese. In terms of low-energy/high-nutrient-density foods, the most readily available items were fresh vegetables (95.6%), followed by coarse grains (94.1%), fresh fruits (90.4%), and dairy products (83.6%). Among high-energy/low-nutrient-density foods, preserved foods were the most available (51.9%), followed by salted snacks (40.6%), sugary beverages (28.2%), and fried foods (9.4%). Approximately 7.3% of participants lived alone. Elderly individuals with higher SES had a lower BMI compared to those with medium to low SES (25.9 vs. 26.5, 25.9 vs. 26.4, p < 0.05). Those living alone had a higher BMI than those who did not (27.2 vs. 26.2, p = 0.001). After controlling for potential confounding variables, older adults with high SES exhibited a BMI reduction of 0.356 kg/m2 (p = 0.001), whereas those living alone exhibited an increase in BMI of 1.155 kg/m2 (p < 0.001). The presence of preserved foods at home was linked to a BMI increase of 0.442 kg/m2 (p = 0.008). This study underscores the significant impact of family SES, living conditions, and the availability of preserved foods on the BMI of elderly individuals.

Protective effects of vitamin E against acrylamide-induced hepatotoxicity and nephrotoxicity from fetal development to adulthood: Insights into Akt/NF-κB and Bcl-xL/Bax signaling pathways

Acrylamide (ACR), a toxin present in fried and baked carbohydrate-rich foods, is known to cause liver and kidney damage. This study aimed to investigate the mechanisms of oxidative stress, inflammation, and apoptosis that contribute to liver and kidney damage induced by chronic administration of ACR. Additionally, the effectiveness of vitamin E in mitigating these toxic effects was examined. The study initially involved dividing 40 pregnant rats into four groups. After lactation, the research continued with male offspring rats from each group. The offspring rats were divided into Control, Vitamin E, ACR, and ACR + Vitamin E groups. Following ACR administration, liver and kidney function tests were performed on serum samples. Biochemical analyses, evaluation of inflammation markers, histopathological examination, and assessment of protein levels of Akt/IκBα/NF-κB, Bax, Bcl-xL, and Caspase-9 were conducted on liver and kidney tissues. The analysis demonstrated that ACR adversely affected liver and kidney function, resulting in oxidative stress, increased inflammation, and elevated apoptotic markers. Conversely, administration of vitamin E positively impacted these parameters, restoring them to control levels. Based on the results, the mechanism of ACR's action on oxidative stress and inflammation-induced liver and kidney damage may be associated with the activation of apoptotic markers such as Bax and Caspase-9, as well as the Akt/IκBα/NF-κB signaling pathway. Consequently, the protective properties of vitamin E establish it as an essential vitamin for the prevention or mitigation of various ACR-induced damages.

Upcycling waste tempura flake-derived starch powder as an environment-friendly polymer matrix filler for thermoplastic starch compounds

Waste tempura flakes collected from local restaurants were upcycled to be utilized as a polymer filler material. The oil fraction in collected waste tempura flakes were extracted two times via centrifugal solid-liquid separation and organic solvent extraction. Then, oil-extracted residual starch was freeze-milled to produce fine powders. Waste tempura flake-derived starch powder was substituted with 1%, 3%, and 5% (wt%) of virgin starch powder to produce thermoplastic starch. Composition, X-ray diffraction, and Fourier transform infrared analyses showed that the mixture was successfully thermally plasticized. Substitution of waste tempura flake-derived starch decreased tensile strength while increasing elongation at break of some samples. Produced thermoplastic starch samples again were compounded with polylactic acid (PLA) and poly-butylene adipate-co-terephthalate (PBAT) following a mixing ratio of 3:5:2. The analyses indicated that thermoplastic starch, PLA, and PBAT were successfully compounded. The compound containing 1 wt% substituted thermoplastic starch showed the minimal mechanical strength decrease. This study revealed the possibility of upcycling waste fried food into a valuable bioplastic material. Waste tempura flakes can be utilized as both bio-jet fuel and bioplastic filler material.

Recent studies on alternative technologies for deep-fat frying.

Deep fat fried food products have been considered as a vital dietary contributor to certain chronic diseases, including the risk of atherosclerosis, cancer and hypertension. Hence, many food industries are focusing on low fat fried products to attract consumers. In general, oil is absorbed during deep fat frying, and this century old process is used for preparing various kinds of fried food products such as potato chips, banana chips, savory snacks, etc. Vacuum frying, electric field frying and two-stage frying technologies have been developed as an alternatives to traditional frying. These two technologies are suitable for most fried products; however, they may not be suitable for sugar based fruits as they can lead to the formation of browning reactions, which are generally considered unacceptable. This review aims to cover recent work done in the area of vacuum frying and two-stage frying, including the role of pre-treatment and post-treatment novel methods. Additionally, emphasis has been given on recent innovations to improve the quality of vacuum and two-stage frying, particularly concerning the reduction of oil uptake in fried food products.

Intelligence detection of oil absorption in French fries by surface profiles

Surface profiles are important evaluation indices for oil absorption behavior of fried foods. This research established two intelligent models of partial least-squares regression (PLSR) and back propagation artificial neural network (BP-ANN) for monitoring the oil absorption behavior of French fries based on the surface characteristics. Surface morphology and texture of French fries by rapeseed oil (RO) and high-oleic peanut oil (HOPO) at different temperatures were investigated. Results showed that oil content of samples increased with frying temperature, accounting for 37.7% and 41.4% of samples fried by RO and HOPO respectively. The increase of crust ratio, roughness and texture parameters (Fm, Nwr, fwr, Wc) and the decrease of uniformity were observed with the frying temperature. Coefficients of prediction set of PLSR and BP-ANN models were more than 0.93, which indicated that surface features combined with chemometrics were rapid and precise methods for determining the oil content of French fries.

Habitual Daily Intake of Fried Foods Raises Transgenerational Inheritance Risk of Heart Failure Through NOTCH1-Triggered Apoptosis.

Consumption of fried foods is highly prevalent in the Western dietary pattern. Western diet has been unfavorably linked with high risk of developing cardiovascular diseases. Heart failure (HF) as a cardiovascular disease subtype is a growing global pandemic with high morbidity and mortality. However, the causal relationship between long-term fried food consumption and incident HF remains unclear. Our population-based study revealed that frequent fried food consumption is strongly associated with 15% higher risk of HF. The causal relationship may be ascribed to the dietary acrylamide exposure in fried foods. Further cross-sectional study evidenced that acrylamide exposure is associated with an increased risk of HF. Furthermore, we discover and demonstrate that chronic acrylamide exposure may induce HF in zebrafish and mice. Mechanistically, we reveal that acrylamide induces energy metabolism disturbance in heart due to the mitochondria dysfunction and metabolic remodeling. Moreover, acrylamide exposure induces myocardial apoptosis via inhibiting NOTCH1-phosphatidylinositol 3-kinase/AKT signaling. In addition, acrylamide exposure could affect heart development during early life stage, and the adverse effect of acrylamide exposure is a threat for next generation via epigenetic change evoked by DNA methyltransferase 1 (DNMT1). In this study, we reveal the adverse effects and underlying mechanism of fried foods and acrylamide as a typical food processing contaminant on HF from population-based observations to experimental validation. Collectively, these results both epidemiologically and mechanistically provide strong evidence to unravel the mechanism of acrylamide-triggered HF and highlight the significance of reducing fried food consumption for lower the risk of HF.

Extending the Lifetime of Frying Oil through Optimization of Fryer Cleaning.

With increases in consumer demand for fried foods in Japan over the last several decades, the consumption of frying oil has also steadily increased. Fryers used in restaurants to cook large quantities of food are typically cleaned using neutral kitchen detergents at the end of the day after removing the oil from the tank. However, significant amounts of debris can remain in the fryer after cleaning, possibly accelerating oil deterioration and thus reducing the quality of the fried foods. In this study, debris obtained from fryer tanks used in actual restaurants was assessed using scanning electron microscopy-energy dispersive X-ray spectroscopy together with Fourier transform infrared spectroscopy, and were determined to comprise polymerized oil and carbonized organic matter. Experiments using artificially prepared debris confirmed that these materials increased the acid value (AV) of frying oil. Trials in two restaurants serving similar amounts of fried chicken, French fries and doughnuts examined the effects of cleaning the fryer with either an alkaline detergent or a neutral kitchen detergent on debris removal and oil life. The alkaline detergent was found to completely remove debris while the neutral detergent left significant amounts of debris. After cleaning, the fryers were operated with new oil as usual and the deterioration of this oil was monitored by assessing the color difference, AV, carbonyl value and peroxide value. These indices increased 1.3 to 2.0 times faster in the case that the neutral kitchen detergent was used, suggesting that cleaning fryer tanks with an alkaline detergent could contribute to extending the lifetime of frying oil, reducing food losses and thus achieving sustainable development goals.

How can we reduce fat in fried foods?

How can we reduce fat in fried foods?

Dietary lipoic acid alleviates autism-like behavior induced by acrylamide in adolescent mice: the potential involvement of the gut-brain axis.

Consuming fried foods has been associated with an increased susceptibility to mental health disorders. Nevertheless, the impact of alpha-lipoic acid (α-LA, LA) on fried food-induced autism-like behavior remains unclear. This study aimed to explore how LA affects autism-related behavior and cognitive deficits caused by acrylamide in mice, a representative food hazard found in fried foods. This improvement was accomplished by enhanced synaptic plasticity, increased neurotrophin expression, elevated calcium-binding protein D28k, and restored serotonin. Additionally, LA substantially influenced the abundance of bacteria linked to autism and depression, simultaneously boosted short-chain fatty acid (SCFA) levels in fecal samples, and induced changes in serum amino acid concentrations. In summary, these findings suggested that exposure to acrylamide in adolescent mice could induce the development of social disorders in adulthood. LA showed promise as a nutritional intervention strategy to tackle emotional disorders during adolescence.

Processed food consumption and risk of non-communicable diseases (NCDs) in South Africa: evidence from Demographic and Health Survey (DHS) VII.

We aimed to analyse the association between processed food consumption and the risk of non-communicable diseases (NCDs) in South Africa. In this empirical study, we analysed nationally representative secondary data obtained from the South African Demographic and Health Survey (SADHS) VII. The survey included 13,288 occupied households, of which 11,083 were interviewed. In the interviewed households, 12,717 eligible adults aged 15 and older were identified and 10,336 were successfully interviewed. The study included four processed food groups (i.e. fried foods, takeaway foods/fast foods, salty snacks/packed chips, and processed meats) and eight NCDs (i.e. hypertension, cardiac arrest, cancer, stroke, hypercholesterolaemia, diabetes, chronic bronchitis, and asthma). As per the logistic regression results following adjustment, none of the disease states showed association with all four processed food groups. However, at least three processed food groups showed a significant positive association with hypertension, cardiac arrest, and diabetes. Two processed food groups showed significant positive association with stroke, and chronic bronchitis; one with hypercholesterolaemia and asthma; and cancer was not associated with any food groups. Processed meat and salted snacks/packed chips were each associated with five chronic conditions. In summary, we found that the consumption of any of the processed food groups increased the risk of NCDs in the South African population. Enabling policy and regulatory efforts in the production and distribution of processed foods, combined with improved awareness among the population need to be prioritised for immediate action. Facilitating the populations to choose traditional healthy diets would be a sustainable strategy for the prevention of NCDs.

Relation between Obesity and High Fat Diet with Precocious Puberty in Saudi Arabia.

Objective: To evaluate the relationship between a high-fat diet and obesity with the prevalence of precocious puberty (PP) in Saudi Arabia. Methods: This is a retrospective cohort study conducted at Children\&amp;apos;s Caregivers in Saudi Arabia between June and August, 2023. Data were collected through a pre-validated and translated self-administered electronic questionnaire among parents/caregivers and children diagnosed with PP. Results: A total of 149 participants (95 parents/caregivers and 54 children) were eligible for this study. Around 56.8% children diagnosed with PP were younger than 10 years. The common causes for PP were family history (33.7%), weight increase (20%), malnutrition (16.8%), pituitary gland diseases (23%), thyroid disorders (47.4%), and chronic diseases (9.5%). High-fat diet (68.1%; p = 0.049) and obesity (53.2%; p = 0.049) were the significant primary risk factors for early pubertal development. Other significant risk factors associated with PP were consumption of artificial foods (25.5%; p = 0.049) and pituitary gland diseases (45.7%; p = 0.049). Fast food (52.6%) was the leading food type consumed by children diagnosed with PP. Further, fried foods (47.4%), canned products (34.7%), flavoured juice and milk (36.8%), and homemade juice/milk (30.5%) were also associated with PP development due to obesity and a high-fat diet. Moreover, 25.3% participants had good knowledge about PP in children. Conclusion: This study showed that PP is a common endocrine problem in Saudi Arabia, with a poor understanding of its prevalence. The type of foods consumed and children\&amp;apos;s obese status were the significant and leading risk factors in PP prevalence.

Advances in the quality characteristics of fried potato products with air frying technology: a mini review

Hot air frying is a relatively new technology for producing fried foods, therefore, the objective of this review is to know the impact of this frying technology on the quality properties of fried potato products.