Influence of the Conditions of Fried Food Cooking on Deterioration of Frying Oil and Sensory Evaluation of Fried Foods

Reported associations between the consumption of fried foods and the incidence of obesity or weight gain make it likely that fried food consumption might also be associated with the development of hypertension. However, evidence from long-term prospective studies is scarce. Therefore, the aim of the present study was to longitudinally evaluate this association in a prospective cohort. The SUN (Seguimiento Universidad de Navarra) project is a Mediterranean cohort study of university graduates conducted in Spain, which started in December 1999 and is still ongoing. In the present study, we included 13 679 participants (5059 men and 8620 women), free of hypertension at baseline with a mean age of 36·5 (sd 10·8) years. Total fried food consumption was estimated at baseline. The outcome was the incidence of a medical diagnosis of self-reported hypertension during the follow-up period. To assess the association between the consumption of fried foods and the subsequent risk of developing incident hypertension during the follow-up period, Cox regression models were used. During a median follow-up period of 6·3 years, 1232 incident cases of hypertension were identified. After adjusting for potential confounders, the adjusted hazard ratios for developing hypertension were 1·18 (95 % CI 1·03, 1·36) and 1·21 (95 % CI 1·04, 1·41) for those consuming fried foods 2–4 and >4 times/week, respectively, compared with those consuming fried foods < 2 times/week (P for trend = 0·009). In conclusion, frequent consumption of fried foods at baseline was found to be associated with a higher risk of hypertension during the follow-up period in a Mediterranean cohort of university graduates.

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Lead Content on Fried Foods Against Seller Sanitation and Fried Frequency in the Area of Semarang City

JURNAL KESEHATAN LINGKUNGAN ◽

10.20473/jkl.v12i3.2020.163-170 ◽

2020 ◽

Vol 12 (3) ◽

pp. 163

Author(s):

Mutiara Afri Sagita ◽

Nikie Astorina Yunita Dewanti ◽

Sulistiyani Sulistiyani

Keyword(s):

Base Material ◽

The Body ◽

Lead Content ◽

Observational Research ◽

P Value ◽

Cross Sectional ◽

Fried Food ◽

Sanitary Condition ◽

Study Results ◽

Fried Foods

Introduction: Fried food is a snacks that is widely consumed and become a favorite food of Indonesian society, the food is usually consumed more than once in a single meal. However fried foods are also foods that are easily contaminated physically, microbiological and chemical. Preliminary study results indicate the presence of unqualified lead levels in fried foods. In the meantime, it has a toxic effect on the body that is mutagen, teratogen and carcinogen. This research aims to analyze the sanitation condition of sellers with a lead content on fried food in the subdistrict of Pedurungan Semarang. Method: This research was an analytical observational research with a cross sectional design study. Determination of the sample by the total sampling method of 38 fried food merchants and Bakwan fried samples. Data analysis was performed using a correlation test Rank Spearman. This research had been worthy of ethics through the commission of Ethics of Health Research Faculty of Public Health of Diponegoro University with number 285/EA/KEPK-FKM/2019. Result and Discussion: The lead rate of the average fried meal was 0.184 mg/kg and the fried frequency was 24 times in a moment. The results of a correlation analysis of Rank Spearman showed no significant link between the serving Mat material (p value = 0.008), the sanitary condition of snacks facilities (p value = 0.011) and the fried frequency (p value = 0.001) with a lead content in fried foods. Conclusion: The sanitation factor of the seller's facilities related to the lead content in the Sub-district of Pedurungan is the presentation base material, sanitary conditions and fried frequency.

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Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours

Foods ◽

10.3390/foods9091246 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1246

Author(s):

Asuka Taniguchi ◽

Nami Kyogoku ◽

Hiroko Kimura ◽

Tsubasa Kondo ◽

Keiko Nagao ◽

...

Keyword(s):

Antioxidant Capacity ◽

Wheat Flour ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Acid Value ◽

Frying Oil ◽

Polyphenol Content ◽

Oil Deterioration ◽

Job’S Tears ◽

Fried Foods

Tempura is a dish of battered and deep-fried foods, and wheat flour is typically used; however, barley, buckwheat, and Job’s tears have an antioxidant capacity. This study investigated whether replacing wheat flour with flours from these three crops in tempura affects the antioxidant capacity and deterioration of frying oil. Radical scavenging activity and polyphenol content of tempura were measured by chemiluminescence-based assay and the Folin–Denis method, respectively. The peroxide value, p-anisidin value, acid value, and polar compound of the oil used in frying were measured as indexes of oil deterioration post-frying due to oxidation. Although the frying oil of barley showed higher p-anisidin value than that of wheat, the oil samples’ deterioration level measured in this study was low. The antioxidant capacity and polyphenol content in the three flours samples were higher than those in wheat sample, with buckwheat producing the greatest values, followed by Job’s tears, and then barley. Thus, deep-fried products prepared using the three flours demonstrated superior antioxidant capacity owing to the abundance of antioxidant components. Therefore, tempura can be enjoyed in a healthier manner by using batter prepared using those flours, and substituting wheat flour with the three flours can increase the antioxidant capacity of deep-fried products.

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Analysis of Heavy Metal Content in Fried Foods Wrapped in Black Plastic as a Fried Food Wrap

JOURNAL FOR QUALITY IN PUBLIC HEALTH ◽

10.30994/jqph.v3i1.45 ◽

2019 ◽

Vol 3 (1) ◽

Author(s):

Fathor Rahman ◽

Nia Sari ◽

Indasah Indasah

Keyword(s):

Heavy Metal ◽

Metal Content ◽

Heavy Metal Content ◽

Fried Food ◽

Anova Test ◽

Factorial Anova ◽

Cooking Oil ◽

Hot Temperature ◽

Fried Foods ◽

Black Plastic

Fried foods or weci are also called Ote-ote. Ote-ote is a type of fried food which is usually more wrapped in black plastic, where the plastic contains the presence of heavy metal Pb. So this study aims to analyze the effect of heavy metal content (Pb) using new cooking oil and used cooking oil on fried food processing with a hot temperature of 80 0C, moderate temperature of 45 0C, and cold temperature of 25 0C with a 10 minute wrapping time. This study uses a Randomized Block Design (RBD) method, the sampling technique is carried out by Random Sampling with a sample of 30 consisting of fried foods and oil. Data analysis techniques used the Two Factorial Anova test and Duncan's Test. Independent variables examined include cooking oil and wrapping methods with a hot temperature of 80 ° C, medium temperature of 45 ° C, and cold temperatures of 25 ° C with a packing time of 10 minutes. The results of the research in the Laboratory showed that the heavy metal content of Pb in fried foods wrapped in the highest black plastic with a hot temperature of 80 0C was an average of 0.881 ppm, while the lowest in the average control was 0.294 ppm in the treatment of used oil. In the new oil treatment, the highest metal content of Pb weight was 0.428 ppm, while the lowest in the control was 0.173 ppm. From the results of the Two Factorial Anova test that the interaction between oil and wrapping temperature there is an influence on Pb levels in fried foods with a significant value of <0.05, this means that there are interactions in all types of fried food treatment. Fried foods that experience Pb contamination cause food to not meet the requirements, this is because the wrapping process uses black plastic with different temperature treatments, where the more hot fried food is packaged, the more Pb content in fried foods, when food enters the body through blood flow will inhibit the cell's metabolic system, one of which is inhibiting Hb synthesis in the bone marrow which results in poor cognitive development, a weakened immune system accompanied by symptoms of autism and even death

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Abstract P086: Fried Food Consumption and Risk of Type 2 Diabetes and Coronary Heart Disease: Two Prospective Studies in US Men and Women

Circulation ◽

10.1161/circ.127.suppl_12.ap086 ◽

2013 ◽

Vol 127 (suppl_12) ◽

Author(s):

An Pan ◽

Leah E Cahill ◽

Stephanie E Chiuve ◽

Qi Sun ◽

Walter C Willett ◽

...

Keyword(s):

Type 2 Diabetes ◽

Coronary Heart Disease ◽

Heart Disease ◽

Food Consumption ◽

Health Study ◽

Fried Food ◽

Food Away From Home ◽

Fried Foods ◽

At Home

Introduction: Through the processes of oxidation, polymerization, and hydrogenation, the cooking method of frying modifies both foods and their frying medium. However, it remains unknown whether frequent consumption of fried foods is related to long-term cardio-metabolic health. Therefore, we aimed to prospectively examine fried food consumption and risk of developing incident type 2 diabetes (T2D) or coronary heart disease (CHD). Methods: Fried food consumption was assessed by questionnaire among 71,281 women from the Nurses’ Health Study (1984-2008) and among 39,835 men from the Health Professionals Follow-up Study (1986-2008) who were free of diabetes, cardiovascular disease and cancer at baseline. Time-dependent Cox proportional hazards models were used to estimate the relative risks (RRs) and 95% confidence intervals (CIs) for T2D and CHD in each cohort, adjusted for demographic, diet, lifestyle and other cardio-metabolic risk factors. Results were pooled by inverse-variance-weighted random-effects meta-analysis. Results: We documented a total of 9452 incident T2D cases (6890 women and 2562 men) and 5296 incident CHD cases (2562 women and 2734 men). Compared to participants who consumed fried foods < once/week, individuals who consumed fried foods 1-3, 4-6 and ≥7 times/week had a significantly higher risk of T2D, with RRs (95% CIs) of 1.13 (1.00-1.28), 1.38 (1.30-1.46), and 1.51 (1.36-1.67), respectively. The association was generally stronger for eating fried food away from home (RR 1.79 [95% CI 1.45-2.21] comparing ≥4 times/week vs. < once/week) than eating fried food at home (corresponding RR 1.23 [95% CI 1.13-1.35]). For CHD the RRs (95% CIs) for eating fried food 1-3, 4-6 and ≥7 times per week were 1.05 (0.95-1.16), 1.18 (1.05-1.33), and 1.18 (1.02-1.36), respectively, compared to less than once per week. Eating fried food ≥4 times per week at home were associated with a higher risk of CHD (RR 1.17; 95% CI 1.04-1.32), but the association was not significant for eating fried food away from home (RR 1.10; 95% CI 0.92-1.32). When we included biennial measures of body mass index in the models as a potential mediator, all RRs were largely attenuated, albeit still significant for diabetes. Conclusions: Frequent fried food consumption was significantly positively associated with incident T2D while moderately related to incident CHD, and these associations were largely mediated by body weight. Further studies are still needed to confirm these results and elucidate whether habitual fried food consumption is a marker of unhealthy lifestyle or has a causal role in the development of T2D and CHD. Nevertheless, the present study has identified a risk factor for T2D and CHD that may be readily modifiable by lifestyle or cooking changes that lead to the consumption of less fried foods.

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Effects of contact-dehydrating sheets on preference for fried food and deterioration of frying oil

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.1979 ◽

2004 ◽

Vol 85 (2) ◽

pp. 305-309 ◽

Cited By ~ 2

Author(s):

Yoshiko Shimada ◽

Fumiko Konishi ◽

Kumio Iijima ◽

Katunori Saito ◽

Midori Kasai ◽

...

Keyword(s):

Frying Oil ◽

Fried Food

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Accumulation of 2‐tert‐Butyl‐1,4‐Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes

Journal of the American Oil Chemists Society ◽

10.1002/aocs.12353 ◽

2020 ◽

Vol 97 (8) ◽

pp. 879-888

Author(s):

Qin Ye ◽

Chaosheng Xia ◽

Xiaohua Nie ◽

Xianghe Meng

Keyword(s):

Frying Oil ◽

Deep Fat Frying ◽

Fried Food ◽

Tert Butyl

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The relationship between fried food consumption and physical activity with diabetes mellitus in Yogyakarta, Indonesia

International Journal of Community Medicine and Public Health ◽

10.18203/2394-6040.ijcmph20164709 ◽

2016 ◽

Vol 4 (1) ◽

pp. 38 ◽

Cited By ~ 2

Author(s):

Toto Sudargo ◽

Shinta Pertiwi ◽

Ruth Audy Alexander ◽

Tri Siswati ◽

Yuli Ernawati

Keyword(s):

Physical Activity ◽

Diabetes Mellitus ◽

Family History ◽

Food Consumption ◽

Eating Pattern ◽

Fried Food ◽

Type 2 Dm ◽

Consumption Frequency ◽

Fried Foods

Background: Diabetes mellitus (DM) is one of degenerative disease and the prevalence is increasing each year. WHO predicted that in 2025 the number of diabetes mellitus outpatients in the world can reach up to 300 milions people. Early detection is needed to prevent higher prevalence in type 2 DM. Moreover, nowadays people are tend to have sedentary lifestyle and bad food pattern. The Objective of this research aims to determine risk factors which related the evidence of type 2 DM.Methods:It was an observational study with cross sectional design. Subjects were 179 people of the study were staffs of Gadjah Mada University who did general check-up at Gadjah Mada Medical Center (GMC) health cencer on March and April 2014. Research variable included diabetic family history, ethnic, physical activity, habit of smoking history, obese, eating pattern, fried foods consumption and diabetes. Data of eating pattern and fried foods consumption are obtained by semi quantitative food frequency questionnaire (SQFFQ). Data about diabetic family history, ethnic, habit of smoking are obtained by interview. Data about physical activity is obtained by IPAQ questionnaire and data about obese an fasting blood glucose value are obtained by secondary data from GMC health center. Data were analyzed using chi square.Results: There was significant association between diabetic family history, fried food’s consumption frequency and the incidence of type 2 diabetes mellitus (p<0.05). There was no significant association between ethnic, physical activity, habit of smoking, obese, eating pattern, fried food consumption (fried foods mass, fried foods energy and fried foods fat) (p>0.05).Conclusions:Risk factors related with type 2 DM evidence are diabetic family history and fried food’s consumption frequency.

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