Multivariate analysis of the association between consumption of fried food and gastric cancer and precancerous lesions / 中华预防医学杂志

Objective@#To investigate the effect of fried food intake on the pathogenesis of gastric cancer and precancerous lesions.@*Methods@#From 2005 to 2013, the residents aged 40-69 years from 11 counties/cities where cancer screening of upper gastrointestinal cancer were conducted in rural areas of Henan province as the subjects (82 367 cases). The information such as demography and lifestyle was collected. The residents were screened with endoscopic examination. The biopsy sampleswere diagnosed pathologically, according to pathological diagnosis criteria, the subjects with high risk were divided into the groups with different pathological degrees. The multivariate ordinal logistic regression analysis was used to analyze the relationship between the frequency of fried food intake and gastric cancer and precancerous lesions.@*Results@#The study coverd 46 425 males and 35 942 females, with a age of (53.46±8.07)years. The study collected 6 707 cases of normal stomach, 2 325 cases of low grade intraepithelial neoplasia, 226 cases of high grade intraepithelial neoplasia and 331 cases of gastric cancer. Multivariate logistic regression analysis showed that, compared with those whoeat fried food less than one time per week, fried foods intake (<2 times/week: OR=1.89, 95%CI: 1.57-2.28; ≥ 2 times/week: OR=1.91, 95%CI: 1.66-2.20) were a risk factor for gastric cancer and precancerous lesions after adjustment for age, sex, marital status, educational level, body mass index (BMI), smoking and drinking status.@*Conclusion@#The intake of fried food is a risk factor for gastric cancer and precancerous lesions. Therefore, reducing the intake of fried food can prevent the occurrence of gastric carcinoma and precancerous lesions.

Multivariate ordinal logistic regression analysis on the association between consumption of fried food and both esophageal cancer and precancerous lesions / 中华流行病学杂志

Objective To investigate the effect of fried food intake on the pathogenesis of esophageal cancer and precancerous lesions.Methods From 2005 to 2013,all the residents aged 40-69 years from 11 counties (cities) where cancer screening of upper gastrointestinal cancer had been conducted in rural areas of Henan province,were recruited as the subjects of study.Information on demography and lifestyle was collected.The residents under study were screened with iodine staining endoscopic examination and biopsy samples were diagnosed pathologically,under standardized criteria.Subjects with high risk were divided into the groups based on their different pathological degrees.Multivariate ordinal logistic regression analysis was used to analyze the relationship between the frequency of fried food intake and esophageal cancer and precancerous lesions.Results A total number of 8 792 cases with normal esophagus,3 680 with mild hyperplasia,972 with moderate hyperplasia,413 with severe hyperplasia carcinoma in situ,and 336 cases of esophageal cancer were recruited.Results from multivariate logistic regression analysis showed that,when compared with those who did not eat fried food,the intake of fried food (＜2 times/week:OR=1.60,95％C1:1.40-1.83;≥2 times/week:OR=2.58,95％ CI:1.98-3.37) appeared a risk factor for both esophageal cancer or precancerous lesions after adjustment for age,sex,marital status,educational level,body mass index,smoking and alcohol intake.Conclusion The intake of fried food appeared a risk factor for both esophageal cancer and precancerous lesions.

A study on the determination of chloropropanols esters in fried foods by solid-phase extracting method and GC-MS / 预防医学

Objective To establish an isotope dilution gas chromatography-mass spectrometry(GC-MS)for the determination of chloropropanol esters in fried foods.Methods A total of 88 fried food samples were collected from supermarket,breakfast shop and street breakfast,stalls,the fried food sample with no chloropropanols esters detected was used as the blank sample. Samples were extracted using a solvent extraction method,followed by ester-bond cleavage reaction with sodium methylate-methanol and purification by diatomite solid-supported liquid-liquid extraction column. The derivatives in purified solution was detected by GC-MS after being derivatived with heptafluoro butyrylimidazole. The concentration of chloropropanols esters was quantified by using deuterium isotopes as internal standards. The accuracy of the method for evaluating recovery rate of blank samples was adopted,and the relative standard deviation(RSD)of the recovery rate represents the precision of the method.Results The 3-MCPD ester and 2-MCPD ester had good linear relationship in the concentration range of 25-1000 g/L(r>0.9995). The detection limits of 3-MCPD ester and 2-MCPD ester were 20μg/kg. The recovery rate of fat extracts from blank samples at 25,50,100,and 200μg/kg levels ranged from 89.7% to 103.7%,and RSD<8.4%. The detection rates of 3-MCPD ester and 2-MCPD ester in 88 samples were 81.82% and 70.45% respectively,and the content ranges from not-detected(ND) to 1.65mg/kg and to 0.93 mg/kg respectively.Conclusion The method is simple,accurate and reliable. It is suitable for the determination of chloropropanol esters in fried foods. There is a certain degree of contamination of chloropropanol esters in fried foods,and this comtamination is quite common.

Multivariate ordinal logistic regression analysis on the association between consumption of fried food and both esophageal cancer and precancerous lesions / 中华流行病学杂志

Objective To investigate the effect of fried food intake on the pathogenesis of esophageal cancer and precancerous lesions.Methods From 2005 to 2013,all the residents aged 40-69 years from 11 counties (cities) where cancer screening of upper gastrointestinal cancer had been conducted in rural areas of Henan province,were recruited as the subjects of study.Information on demography and lifestyle was collected.The residents under study were screened with iodine staining endoscopic examination and biopsy samples were diagnosed pathologically,under standardized criteria.Subjects with high risk were divided into the groups based on their different pathological degrees.Multivariate ordinal logistic regression analysis was used to analyze the relationship between the frequency of fried food intake and esophageal cancer and precancerous lesions.Results A total number of 8 792 cases with normal esophagus,3 680 with mild hyperplasia,972 with moderate hyperplasia,413 with severe hyperplasia carcinoma in situ,and 336 cases of esophageal cancer were recruited.Results from multivariate logistic regression analysis showed that,when compared with those who did not eat fried food,the intake of fried food (＜2 times/week:OR=1.60,95％C1:1.40-1.83;≥2 times/week:OR=2.58,95％ CI:1.98-3.37) appeared a risk factor for both esophageal cancer or precancerous lesions after adjustment for age,sex,marital status,educational level,body mass index,smoking and alcohol intake.Conclusion The intake of fried food appeared a risk factor for both esophageal cancer and precancerous lesions.

Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacionados, en un sector universitario de Medellín-Colombia / Composition of fatty acids in some fried food and frying oil and related factors in a college area of the city of Medellín-Colombia

Antecedentes: las condiciones de fritura afectan la proporción de ácidos grasos de alimentos fritos. Objetivo: determinar el efecto de las condiciones de fritura sobre la composición de ácidos grasos saturados, monoinsaturados, poliinsaturados y trans en alimentos fritos y aceites de fritura. Materiales y métodos: se recolectaron 22 muestras de alimentos y sus aceites de fritura en cuatro restaurantes, cuatro cafeterías y tres puestos callejeros, de afluencia universitaria en Medellín- Colombia. Se determinó la composición de ácidos grasos mediante cromatografía de gases, luego de la fritura. La composición del aceite se relacionó con condiciones de fritura. Resultados: siete establecimientos usaban aceite de palma, dos de soya y dos mezcla de aceites vegetales. En papas fritas, el aceite de palma aumentó el contenido de saturados y disminuyó el de poliinsaturados (p<0,05). El aceite de soya presentó mayor contenido de poliinsaturados y trans y menor contenido de saturados (p=0,05) para todos los casos. En los aceites se asociaron saturados con sólidos presentes (p=0,03) y trans con horas/uso/día (p=0,02) y presencia de sólidos (p=0,04). Las condiciones de fritura fueron deficientes. Conclusión: la distribución de ácidos grasos en papas fritas depende del aceite usado. Las deficientes condiciones de fritura afectan la cantidad de ácidos grasos saturados y trans del aceite.

Background: Frying conditions affect fatty acids proportion in fried foods. Objective: To determine the effect of frying conditions on fatty acid composition: saturated, monounsaturated, polyunsaturated, and trans fatty acid in fried food and frying oils. Materials and methods: 22 food samples and their frying oils were collected in 4 restaurants, 4 coffee shops, and 3 street stalls placed at universities in Medellín, Colombia. Fatty acids composition was determined by gas chromatography after the frying. Oil composition was associated with frying conditions. Results: Palm oil was used in 7 places, soya oil in 2 and a mixture of vegetable oils was used in another 2 places. In fried potatoes, palm oil increased saturated fatty acid content and reduced polyunsaturated fatty acid content (p<0,05). Soya oil had a greater polyunsaturated and trans fatty acid content, and a lower saturated content (p=0,05), in all cases. In oils, saturated fatty acid were associated with present solids (p=0,03) and TFA were associated with hours/usage/day (p=0,02) and presences of solids (p=0,04). Frying conditions were inappropriate. Conclusion: Fatty acid distribution in fried potatoes depends of oil used for frying. Poor frying conditions affect saturated and trans fatty acid content in oil.

Sensory attributes of Indian fried foods incorporated with different levels of fructooligosaccharides.

Prebiotics are the non-digestible fibers which have the potential to exert a positive effect on human health. They serve as a substrate for microflora in the large intestine and are known to improve overall gut health. Fried foods contribute greatly to the snack foods industries and are specially liked for their crispy texture and unique flavor. Addition of fructooligosaccharides in fried food products has a potential to be developed into a therapeutic food. Hence, the effect of incorporating fructooligosaccharide on sensory qualities of fried products namely vegetable paratha (Shallow fried) and lilva kachori (Deep fried) was investigated. Fructooligosaccharides was added to the one serving of vegetable paratha and lilva kachori’s stuffing at 10 g, 15 g and 5 g, 10 g, and 15 g respectively and were compared with the standard recipes. Three successive trials were conducted for screening the panelist through threshold test. Sensory evaluation was carried out at nine point hedonic scale test for the two products in triplicates. An internal panel of 25 semi trained members evaluated the products for color and appearance, mouthfeel, texture, taste, after taste, and overall acceptability. The results revealed a non-significant reduction in most of the sensory attributes for vegetable paratha, whereas, a significant reduction was observed in texture scores (p<.05). A significant reduction (p<.001) was found in all sensory attribute scores of lilva kachori. Addition upto 5 g fructooligosaccharide did not altered sensory qualities of lilva kachori. The most affected attribute for vegetable parantha was texture (8.6 percent reduction) and for lilva kachori it was color and appearance. Thus it can be concluded that fructooligosaccharides can be incorporated in vegetable paratha upto 15 g and upto 5 g in lilva kachori. An addition of fructooligosaccharide in stuffed fried snacks may serve to fulfill consumer demand for health foods.