Food Preparation Methods Research Articles

Baltimore Healthy Eating Zones program significantly improves food preparation methods among adult caregivers of low‐income African American youth

The Baltimore Healthy Eating Zones (BHEZ) study, conducted in low income Baltimore City corner stores and recreation centers, was a youth‐targeted multi‐level environmental intervention trial to promote healthy food consumption. The trial included increased availability of healthy foods and interactive health communication strategies. Impact was assessed on a sample of 83 of the 242 youth and their primary caregivers. Pre‐ and post‐intervention, caregivers were asked about their preparation methods for chicken, pork, ground beef, eggs, and greens. Scores were based on the degree to which the preparation method added or reduced fat content of the cooked food. Deep frying or pan frying was given a score of −1; baked, grilled, or steamed were given +1; pan‐fried, drained then rinsed was given +2. The change in pre‐ and post‐intervention score was calculated. The control group averaged a change in score of +1.76 ±1.86 and the intervention group averaged +2.31 ±2.02. Once this calculated score was stratified to < 2 or > 2, caregivers in the intervention group were found to significantly decrease the use of fat in cooking as compared to those in the control group (Pearson Chi‐Square, p‐value= 0.033). This preliminary finding suggests that BHEZ was effective in promoting healthier cooking methods among caregivers; thereby potentially improving the healthiness of foods provided to youths at home.Grant Funding Source: The Robert Wood Johnson Foundation

Food Consumption Pattern and Calcium Status of Adolescents in Nnewi, Nigeria

This study investigated the food consumption pattern and calcium status of 200 adolescents (12- 19 years) in Nnewi, Anambra State Nigeria. Data were obtained by means of pre-tested standard questionnaire and biochemical analysis of serum to determine calcium status. The result showed that majority of the respondent's parents were traders (35.5%) and secondary school graduates (40.5%). About 67.5% of the subjects consume 3 meals/day and the frequency of milk consumption was very low (17.7%). Consequently, their mean Body Mass Index (BMI) (19.15±3.06) was within the normal range while their serum calcium concentration (7.12±3.54) was lower than the recommended value (8.10-10.40mg). Sex was significantly related (x = 15.22, p = 0.004) to the BMI and intake of milk significantly (p<0.005) affected the 2 level of serum calcium concentration (mg/dl). Moi moi, beans pottage, fried rice and jollof rice were the strongest predictors of serum calcium concentration from food preference. The low serum calcium concentrations were attributed to the fact that the subject's main sources of calcium were cereals and legumes which most times contain anti-nutritional factors. These results points out the need for nutrition education with emphasis on improved method of food preparation and selection.

The three-dimensional distribution of minerals in potato tubers

The three-dimensional distributions of mineral elements in potato tubers provide insight into their mechanisms of transport and deposition. Many of these minerals are essential to a healthy human diet, and characterizing their distribution within the potato tuber will guide the effective utilization of this staple foodstuff. The variation in mineral composition within the tuber was determined in three dimensions, after determining the orientation of the harvested tuber in the soil. The freeze-dried tuber samples were analysed for minerals using inductively coupled plasma-mass spectrometry (ICP-MS). Minerals measured included those of nutritional significance to the plant and to human consumers, such as iron, zinc, copper, calcium, magnesium, manganese, phosphorus, potassium and sulphur. The concentrations of most minerals were higher in the skin than in the flesh of tubers. The potato skin contained about 17 % of total tuber zinc, 34 % of calcium and 55 % of iron. On a fresh weight basis, most minerals were higher in tuber flesh at the stem end than the bud end of the tuber. Potassium, however, displayed a gradient in the opposite direction. The concentrations of phosphorus, copper and calcium decreased from the periphery towards the centre of the tuber. The distribution of minerals varies greatly within the potato tuber. Low concentrations of some minerals relative to those in leaves may be due to their low mobility in phloem, whereas high concentrations in the skin may reflect direct uptake from the soil across the periderm. In tuber flesh, different minerals show distinct patterns of distribution in the tuber, several being consistent with phloem unloading in the tuber and limited onward movement. These findings have implications both for understanding directed transport of minerals in plants to stem-derived storage organs and for the dietary implications of different food preparation methods for potato tubers.

The Real and Symbolic Importance of Food in War: Hunger Pains and Big Men's Bellies in Sierra Leone

This paper explores the central material and symbolic role of food, during and after the eleven-year war (1991-2002) in Sierra Leone, West Africa. In postconflict Sierra Leone, food is often central to narratives about the wartime experience. The point of this work is to use food as a medium to talk about the everyday experiences of the war and to foreground quotidian suffering over the spectacular. I investigate the cultural meaning of food with respect to sociality, reciprocity, and political clientelism. The idiom of food is used to describe the greediness of politicians deemed responsible for the war, as well as personal stories of wartime privation told with reference to hunger. The everyday strategies of food finding under rebel control and in refugee and IDP camps make up the narratives of shifting personal agency under shifting moral regimes. Finally, new methods of food preparation with new ingredients serve as everyday reminders of innovation during displacement and a new cosmopolitanism.

How Is Food Insecurity Associated with Dietary Behaviors? An Analysis with Low-Income, Ethnically Diverse Participants in a Nutrition Intervention Study

Food insecurity has been associated with lower nutrient intake as well as lower intake of fruits and vegetables. However, little is known about the association of food insecurity and dietary behaviors, including food choices and preparation methods. This study examines the relationship between food insecurity and dietary behaviors of low-income adults (N=1,874; 55% Hispanic) who completed the baseline telephone survey for a nutrition education study. From April 2003 to August 2004, data were collected on demographics and food-security status and validated dietary measures: fruit and vegetable screener and Food Habits Questionnaire were used to assess fat-related behaviors (food choices or preparation methods that lead to an increase or decrease in fat intake). χ 2 tests were conducted to compare each demographic variable by food-security status. Univariate linear regression models examined dietary variables by food-security status in univariate models initially, then in multivariable models adjusting for demographics. Half of participants reported food insecurity. Food Habits Questionnaire scores were significantly greater in the food-insecure group, reflecting a higher fat intake ( P<0.05). Fruit (with juice) intake was significantly greater in the food-insecure participants reflecting increased juice intake ( P<0.05). Food-insecure individuals reported a higher juice intake and a lower frequency of fat-lowering behaviors. Future interventions with food-insecure individuals should include nutrition education as well as efforts to increase access and availability to healthier foods. Further qualitative and quantitative research is needed on the relationship between diet and food insecurity.

Cassava: The Drought, War and Famine Crop in a Changing World

Cassava is the sixth most important crop, in terms of global annual production. Cassava is grown primarily for its starchy tuberous roots, which are an important staple for more than 800 million people, mostly in sub-Saharan Africa, but also in other parts of Africa, Asia, the Pacific and South America. Cassava is important for both small-scale farmers and larger-scale plantations due to its low requirement for nutrients, ability to tolerate dry conditions and easy low-cost propagation. It is sometimes referred to as the “drought, war and famine crop of the developing world” and reliance upon this crop is expected to increase in the coming years as the global climate changes. As with all crops, cassava presents some challenges which need to be addressed, especially if its production is to continue to expand. We highlight here a number of key issues around the continued and increased reliance upon cassava as a staple food crop. Cassava contains cyanogenic glycosides that release hydrogen cyanide and many cultivars are toxic if not processed before consumption. The degree of toxicity is altered by plant breeding, agricultural practice, environmental conditions and methods of food preparation. We conclude that use of cassava has the potential to help many countries achieve food security in a sustainable manner, in the face of significant environmental change, but that its introduction should be accompanied by appropriate education about its toxicity.

Water consumption in free-living adults

Water is the largest single component of the human body. It is obtained from food and beverage consumption and by metabolic production in the body. This study investigated water consumption in adults living in the UK. 40 males and 40 females (mean±SD age 34±13 years, body mass 72±19 kg, height 169±10 cm, body mass index 25±6 kg/m2, mean arterial blood pressure 97±13 mm Hg) completed a three consecutive day dietary record for 1 weekend and 2 week days. Every item consumed (food and drinks), the eating occasion (meal or snack), time, food preparation method, brand of product, location of consumption and details of any people with them were recorded. Females tended to consume more water than males (2402±827 ml/day, 2056±911 ml/day respectively p=0.079). More water was consumed via nonwater beverages than food and plain water (p=0.000): for females this was 1013±552 ml, 556±220 ml and 833±683 ml and for males were 924±637 ml, 567±248 ml and 565±574 ml, respectively. This is equivalent to 27±11% of total daily water intake from food, 45±20% from nonwater beverages and 28±21% from plain water. There was no difference in total water intake on weekend days compared to week days for females 2488±1041 ml, 2446±831 ml and 2272±921 ml (p=0.892) or for males 2132±1353 ml, 2101±1295 ml and 1934±876 ml (p=0.869). There was no difference in total water intake among females and males relative to weekend days and week day 1 and week day 2 (p=0.191), (p=0.160) and (p=0.097). The mean amount of water consumed per person per day in UK population was 2229±882 ml with 1668±766 ml being obtained from beverages. This is similar to previous research1 which found that the total beverage consumption in Britain in 2000/2001 was 1988 ml/day for males and 1585 ml/day for females.

Important psychosocial factors to target in nutrition interventions to improve diet in Inuvialuit communities in the Canadian Arctic

With increasing chronic disease amongst Inuvialuit in the Canadian Arctic, research on dietary behaviours and their determinants in this population is needed to develop nutritional behaviour change intervention strategies. The present study aimed to assess the knowledge, self-efficacy and intentions towards healthy eating and healthy eating behaviours of Inuvialuit adults in the Northwest Territories (NWT), Canada. The Adult Impact Questionnaire was developed from behavioural theories and workshops held in the communities. It was conducted with adult Inuvialuit (≥19 years) from randomly selected households in three NWT communities to collect data on the psychosocial constructs of healthy food knowledge, self-efficacy and intentions, and the dietary behaviours of healthy and unhealthy food acquisition and preparation. Associations between demographic, socioeconomic, psychosocial constructs and behaviours were analysed using multivariate linear regression. The 228 participants [mean (SD) age 43.4 (13.6) years; response rates 65-85%] acquired non-nutrient-dense foods a mean (SD) of 2.7 (3.0) times more frequently than nutrient-dense, low sugar and low fat foods. Increased intention was associated with a greater frequency of acquiring healthy foods (β=0.17, P=0.012) and a lower frequency of acquiring unhealthy foods (β=-0.18, P=0.008). Overall, participants reported using food preparation methods that reduce fat content slightly more than methods that add fat [mean (SD) score 0.3 (1.9)]. Use of healthier food preparation methods was associated with higher levels of healthy food knowledge (β=0.26, P<0.001), self-efficacy (β=0.29, P<0.001) and intentions (β=0.22, P=0.001). Healthy food intention was the construct most significantly associated with all three healthier dietary behaviours. Interventions that target intentions to change food choice and preparation may be effective strategies to improve dietary intake in Inuvialuit populations.

Dietary consumption practices and cancer risk in African Americans in the rural South.

This study describes the dietary consumption practices of a sample of African Americans in the rural South. A qualitative research design involving a cross-sectional food diary was utilized. Complete datasets were collected from 114 participants, 66% female, between the ages of 19 and 79 years. The consumption of a variety of fruits, non-starchy vegetables and unprocessed cereals in daily meals was low in this sample. Frequent consumption of fried foods; fast foods; sugary, carbonated beverages; processed, high-fat and high-sodium foods; and low fruit and non-starchy vegetable intake were evident. The findings are crucial to the development for culturally-specific nutrition education intervention programs for African Americans in the rural South targeted at the modification of not only diet, but food preparation methods to reduce cancer risk.

Meat products and consumption culture in the East

Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part of mankind's existence. This not only includes food consumption habits and styles but also food preparation methods, tool development for raw materials, harvesting and preservation as well as preparation of food dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and developing a way of doing things that created tradition which has been passed from generation to generation making it unique for almost every human niche in the surface of the globe. Therefore, the success in understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. Meat consumption culture in the East has not been well developed by its characteristic environment, religion, history, and main food staples. However, recently, the amount of meat production and consumption of the Eastern countries has grown rapidly by the globalization of food industry and rapid economic growth of the countries. This manuscript introduces meat-based products and consumption culture in Asian countries. However, because the environments and cultures within Asia are too diverse to cover all food cultures, this manuscript focused mainly on three northeast Asian countries including China, Japan, and Korea (Republic of) and some southeast Asian countries including Vietnam and Thailand, which have similar environments and cultural interactions historically but retain their own characteristic food culture.

Description of prepared foods around recreation center in low income neighborhoods in Baltimore City

Low income African Americans in Baltimore get most of their calories from foods that are high in fat and sugar, with a high proportion coming from carry‐outs and other prepared food sources. However, little is known about Baltimore City's hundreds of carry‐out restaurants. We conducted an assessment of the prepared food environment in low income areas of Baltimore City using an observational checklist. We assessed 13 carry‐outs within a 1 km radius of recreation centers that are currently participating in the Baltimore Healthy Eating Zones trial. Over 60% of the carry‐outs are owned/managed by people of Korean descent. 70% are behind‐the‐glass type of stores, with little direct contact with customers. Only one store had healthy foods listed on the menu. The most common healthy foods is a low fat meat sandwich (92%). 77% had a choice of meat and 31% had a choice of vegetable for the sandwich. Moreover, 23% had salad as an entrée and 38% offered watermelon slices (seasonal). 70% were promoting combo meal that includes fries and soda. Our findings will be used to develop an intervention for carry‐outs to test the feasibility of increasing the availability of healthy options, improved signage, portion size modification, healthier food preparation methods and carryout/restaurant staff training on consumer food purchasing behavior.Funding provided by the Diabetes Research and Training CenterGrant Funding Source: Diabetes Research and Training Center

Who Are the Recipients of Meals-on-Wheels in New York City?: A Profile of Based on a Representative Sample of Meals-on-Wheels Recipients, Part I

A number of questions were asked of the recipients of the Meals-on-Wheels program in New York City to ascertain their food preparation methods and their nutrition so that we could better understand the context in which they were receiving the Meals-on-Wheels foods. Included were questions about ownership of food preparation facilities; their comfort with using these facilities; their consumption of fruit, vegetables, and milk per day; the number of non–Meals-on-Wheels meals they consume; and whether they shopped for and prepared non Meals-on-Wheels foods themselves or with assistance from others. Furthermore, recipients were asked to describe their financial situation as it related to food. Recipients’ nutrition and ability to prepare food can be described through their use of the meals, use of non–Meals-on-Wheels food, and their food insecurity.

Nutritional status of university students in south-eastern states of Nigeria

To assess the nutritional status of university students in South-Eastern States of Nigeria, a total of 1600 students were randomly selected from four universities in the stratified groups. Nutritional values of subjects‟ foods were assessed on the basis of 24-hour dietary recall, anthropometry and weighed food intake. Nutrient content of foods for protein, iron, calcium, vitamin A and C, zinc and energy eaten by students was determined using food composition table and chemical analysis of food. Intake was compared across location using ANOVA at 0.05 level of significance. On dietary recall, university students across the locations ate mainly two sets of meals per day. Breakfast meals were mainly missed, particularly when the students‟ financial positions were low. Anthropometry assessments revealed that majority of the students were within the normal BMI range of 18.5-24.9 kg/m2. Types and weights of foods consumed by university students across the locations were closely related. The few variations observed were in the methods of food preparation and serving. ANOVA result of multiple comparison of energy and nutrient intake scores, show that there was no significant difference in the mean of the paired Universities in energy, protein, calcium, zinc, iron, riboflavin, vitamin C and thiamine intake between students in the University of Port Harcourt and Nnamdi Azikiwe University.Key words: Anthropometry; university; nutritional status; nutrient intake

Abstract B105: Intake of heterocyclic aromatic amines and the risk of prostate cancer in the EPIC-Heidelberg cohort

Abstract Background: Heterocyclic amines are mutagens formed in meat prepared at high temperatures. These compounds are associated with prostate cancer risk in animal models. Because of mostly inconsistent results of the published studies it was the aim of this study to examine the association between intake of heterocyclic amines and the risk of prostate cancer in the EPIC-Heidelberg cohort study. Methods: Within the EPIC-Heidelberg cohort, detailed information on diet, anthropometry, and lifestyle was assessed between 1994 and 1998. Dietary HCA intake was assessed using information on amount of meat consumption, cooking methods, and degree of browing. After excluding men with prevalent cancer or with missing information on food preparation methods and preferred degree of browning our study population comprises a total of 9578 men (80.2% of the total cohort). Until July 31, 2009, 337 incident cases of prostate cancer have been identified. One-hundred twenty-three advanced prostate cancer cases, defined as Gleason sum score equal or higher than 7, TNM staging score of T3/T4, N1–N3, or M1 or prostate cancer as the underlying cause of death, were identified. Cox proportional hazards regression was used to examine the association between intake of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-dimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and prostate cancer risk taking into account age, smoking status, participation in prostate cancer screening, family history of prostate cancer, and intake of milk and milk products. Results: Men in the highest quartiles of PhIP, MeIQx, and DiMeIQx intake, respectively, did not have an increased risk of prostate cancer compared with men in the lowest quartiles (HR=0.89, 95% CI 0.66–1.22 [PhIP]; 1.06, 0.77–1.45 [MeIQx]; 0.98, 0.72–1.34 [DiMeIQx]). There were also no indications of positive associations between HCA intake and risk of advanced prostate cancer (HR=0.89, 95% CI 0.51–1.56 [PhIP]; 0.91, 0.53–1.57 [MeIQx];1.05, 0.61–1.82 [DiMeIQx]). Further adjustment for other potential confounders did not materially modify these associations. In addition to HCAs, we also observed no association between high consumption of strongly browned meat and prostate cancer. Conclusions: Previous epidemiological studies on the association between HCA intake and prostate cancer risk have led to inconclusive results. Our data do not support the hypothesis that HCA intake as consumed in a regular diet is a risk factor for prostate cancer. Citation Information: Cancer Prev Res 2010;3(1 Suppl):B105.

Bioavailability of Dietary Polyphenols and the Cardiovascular Diseases

Epidemiological studies indicate that the higher intake of fruits and vegetables may reduce the risks of many degenrative diseases like cancer, cardiovascular disease, cataract etc. This is attributed mainly to the intake of dietary polyphenols as seen in Mediterranean diets. However, the bioavailability of polyphenols is reported to be low due to poor absorption in the gut, intestine and colon and depends on the type of compounds, chemical structure, food matrix, extent of conjugation and individual colon microflora. In general, flavonoids, aglycones and pure compounds are absorbed more when compared to the glycosides. Diversity in intestinal mocroflora also contributes to a great extent for the variation in absorption of polyphenols as seen in a few studies for the absorption of isoflavones. Among the polyphenols, isoflavones are known to be more bioavailable followed by phenolic acids, flavanols, flavanones, flavonols and lowest bioavailability was seen for anthocyanins and proanthocyanidins. Many human and animal studies have shown that dietary polyphenols reduce the cardiovascular diseases by inhibiting LDL oxidation, promoting vasodilation and by antiplatelet properties. However, the relationship between the level of polyphenols in plasma and their in vivo cardioprotective effects are poor. It is clear that more studies with improved methods are needed to understand the involvement of polyphenols in reducing the risks of degenerative diseases. In order to translate the in vitro results to in vivo, bioavailability of dietary polyphenols have to be increased significantly. One way to achieve this would be to study food preparation methods that can increase the bioavailability of these compounds through the use of different additives, cooking methods, enzymes and microorganisms. Microorganisms appear to play an important role in increasing the bioavailability of polyphenols by removing the conjugation and by breaking polyphenols into simpler absorbable phenols. We feel more bacteria and fungi should be used in food preparations such as yeasts for bread and wine making; lactic acid bacteria for fermenting idlies, dosas, curds; and Bacillus strains for soy fermentation products to increase bioavalability of polyphenols. Enzyme treated or microbial digested food may become the future of food industry. This article was written with a view to supplement Dr. R. B. Singh's life long ambition to prevent cardio- vascular diseases through the use of diet and discuss the above points in greater detail.

The Effects of Microwave Frying on Physicochemical Properties of Frying and Sunflower Oils

AbstractDeep fat frying is a method of food preparation which has been popular for quite a number of years. During deep frying, the quality of oil and the finished product decreases as the result of heat treatment of the oil exposed to air at high temperature. Application of heat by microwave as an alternative to the conventional method of frying has become popular in recent years. In this research, the effects of microwave frying on the changes in the quality indices of used oil have been investigated. To achieve this, potato slices were fried in both frying and sunflower oils by application of medium power microwave (550 W) for 20 min, three times a day, for five consecutive days, and oils were sampled for analysis. The results obtained from the chemical tests demonstrated that used frying oil had lower polar compounds, a higher induction period, and more saturated fatty acids than sunflower oil. The interesting point observed was that peroxides formed as the result of oxidation chain reactions were not broken down and were built up due to the lower temperature and shorter period of frying. Therefore microwave frying might be considered as a suitable alternative to the conventional frying due to less degradation of the oil and consequently a lower production of artifacts.

An Urban Food Store Intervention Positively Affects Food-Related Psychosocial Variables and Food Behaviors

Obesity and other diet-related chronic diseases are more prevalent in low-income urban areas, which commonly have limited access to healthy foods. The authors implemented an intervention trial in nine food stores, including two supermarkets and seven corner stores, in a low-income, predominantly African American area of Baltimore City, with a comparison group of eight stores in another low-income area of the city. The intervention (Baltimore Healthy Stores; BHS) included an environmental component to increase stocks of more nutritious foods and provided point-of-purchase promotions including signage for healthy choices and interactive nutrition education sessions. Using pre- and postassessments, the authors evaluated the impact of the program on 84 respondents sampled from the intervention and comparison areas. Exposure to intervention materials was modest in the intervention area, and overall healthy food purchasing scores, food knowledge, and self-efficacy did not show significant improvements associated with intervention status. However, based on adjusted multivariate regression results, the BHS program had a positive impact on healthfulness of food preparation methods and showed a trend toward improved intentions to make healthy food choices. Respondents in the intervention areas were significantly more likely to report purchasing promoted foods because of the presence of a BHS shelf label. This is the first food store intervention trial in low-income urban communities to show positive impacts at the consumer level.

Organic nutrients and contaminants in subsistence species of Alaska: Concentrations and relationship to food preparation method

Objectives. To determine nutrient and contaminant concentrations, document concentration changes related to common preparation methods and provide a basic risk-benefit analysis for select subsistence foods consumed by residents of Kotzebue, Alaska.Study design. Eleven organic nutrients and 156 persistent organic pollutants (POPs) were measured in foods derived from spotted seals and sheefish.Methods. Nutrients in foodstuffs were compared to Daily Recommended Intake criteria. POPs were compared to Tolerable Daily Intake Limits (TDIL).Results. Cooking, as well as absence/presence of skin during sheefish processing, altered nutrient and contaminant concentrations in seals and fish. Sheefish muscle and seal blubber were particularly rich in omega-3 fatty acids and seal liver in vitamin A. Seal liver exceeded the recommended upper limit for vitamin A. POP contribution to TDIL was <25% in all tissues except blubber, in which 4 POPs were present at >25% TDIL. No POPs exceeded TDIL in a serving of any tissue studied. The most prominent concerns identified were levels of vitamin A in spotted seal liver and certain POPs in blubber, warranting consideration when determining how much and how often these foods should be consumed.Conclusions. Preparation methods altering tissues from their raw state significantly affect nutrient and contaminant concentrations, thus direct evaluation of actual food items is highly recommended to determine risk-benefits ratios of traditional diets. Traditional foods provide essential nutrients with very limited risk from contaminants. We encourage the consumption of traditional foods and urge public health agencies to develop applicable models to assess overall food safety and quality.

Prison foodservice in England*

AbstractFeeding a prison population presents a number of challenges. This paper draws on two major studies conducted in 16 prisons (12 male, two female and two young offenders' institutes) to examine the foodservice provision of prisoners in England. Both studies used observation, kitchen records and unstructured interviews to establish food preparation methods and procedures. The first study measured the intake of food provided in eight male prisons (n = 506) over a 24‐h period; in the second study, data were collected from eight prisons, four male, two female and two young offenders' institutes, for 3 days, from the cyclical menus. The institutions' recipes, methods and average portion sizes were used to calculate food and nutrient intake. Unstructured interviews were conducted with inmates and prison warders in both studies. Results show that prisoners are provided with a high standard of food and, with the exception of some nutrients, consume a healthy diet.

Characterization of Lipids and Their Oxidation Products in Baked or Fried Breaded Shrimp Products

Baking and frying are two common food preparation methods, but there is limited knowledge about the lipid oxidation events that occur in food products prepared in these ways. Two commercially available breaded shrimp products were examined using gas chromatography, for changes in cholesterol, phytosterols, and fatty acids as a result of baking and deep frying after separation into breading and shrimp components. Additionally, changes in oil quality factors were determined for the cooking oils used to prepare the fried products. Sterol concentrations changed in both shrimp products due to degradation. Oxidation products of cholesterol and fatty acids were found in the shrimp portions of both the baked and fried samples as well as the oils used for frying using gas chromatography in tandem with mass spectroscopy. Phytos- terol oxides were detected in the frying oils, but not in the baked or fried shrimp products. The frying oils showed some oxidative losses of phytosterols. This work demonstrated that measurable lipid oxidation occurred, even over the short time periods needed to prepare these products. This may have implications for human health effects.