Changes in food caused by deep fat frying - A review

Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation, flavoring and color production via Maillard reaction. Some food and oil compounds are lost in the frying process, and potentially toxic compounds are developed in the oxidized oil. Although widely studied, many of these compounds have not been fully identified. The purpose of this study was to review literature findings on changes in food caused by the frying process.

Alterações nos alimentos causados pelo processo de fritura- Revisão. O processo de fritura é amplamente utilizado em indústria de alimentos devido ao baixo custo e alta demanda pela praticidade e grande aceitação. O processo é baseado na interação óleo-alimento a altas temperaturas, que cozinha o alimento e desidrata, levando a alterações físicas e químicas assim como a gelatinização do amido, desnaturação de proteínas, aroma e produção de cor através da reação de Maillard. Alguns compostos presentes nos alimentos e no óleo são perdidos no processo de fritura, e componentes potencialmente tóxicos são desenvolvidos nos óleos oxidados. Embora diversos tenha havido avanços na identificação desses componentes, muitos ainda não foram identificados. A proposta desse trabalho foi avaliar as alterações nos alimentos causadas pelo processo de fritura.

A Comparison of Ipsilateral Upper Limb Sensory Changes after Mastectomy Alone and Mastectomy with Immediate Breast Reconstruction

PURPOSE: Sensory changes in the upper limb are complications of a mastectomy with immediate breast reconstruction with the treatment of breast cancer. The purpose of this study is to clarify whether immediate breast reconstruction worsens the sensory changes. METHODS: From March 2004 to December 2005, 20 patients who had a mastectomy with immediate breast reconstruction(reconstruction group) were compared with 23 patients who had a mastectomy alone(control group). All patients had stage I or II breast cancer. The sensory changes were assessed in a blind manner by one examiner that used light touch sensation, static two-point discrimination, pain, vibration, hot and cold temperature perception. The sensory changes were identified along the sensory dermatome for diagnosing the damaged nerves. The following factors and their relationship with the sensory changes were analyzed:age, complications, and the mastectomy method. RESULTS: There was no statistical difference in the static two-point discrimination, pain, vibration, hot and cold temperature perception between the two groups. However, the ability to recognize light touch was significantly better(p=0.045) in the reconstruction group than in the control group. The main site of sensory change was the proximal and medial portion of the upper limb in both groups. At these sites, the mean value of Semmes-Weinstein monofilament was 1.01g/ mm2(reconstruction group 0.82, control group 1.17) and 2-point discrimination was 51.74(converted to perfect score of 100; reconstruction group 42.50, control group 59.78). The total rate of early complications was found to be significantly lower(p=0.006) in the reconstruction group than in the control group. CONCLUSION: These findings suggest that an immediate breast reconstructive procedure following a mastectomy is as safe as or safer than a mastectomy alone with respect to postoperative sensory changes of the ipsilateral upper limb.