A systematic review of microplastics emissions in kitchens: Understanding the links with diseases in daily life.

The intensification of microplastics (MPs) pollution has emerged as a formidable environmental challenge, with profound global implications. The pervasive presence of MPs across a multitude of environmental mediums, such as the atmosphere, soil, and oceans, extends to commonplace items, culminating in widespread human ingestion and accumulation via channels like food, water, and air. In the domestic realm, kitchens have become significant epicenters for MPs pollution. A plethora of kitchen utensils, encompassing coated non-stick pans, plastic cutting boards, and disposable utensils, are known to release substantial quantities of MPs particles in everyday use, which can then be ingested alongside food. This paper conducts a thorough examination of contemporary research addressing the release of MPs from kitchen utensils during usage and focuses on the health risks associated with MPs ingestion, as well as the myriad factors influencing the release of MPs in kitchen utensils. Leveraging the insights derived from this analysis, this paper proposes a series of strategic recommendations and measures targeted at mitigating the production of MPs in kitchen settings. These initiatives are designed not solely to diminish the release of MPs but also to enhance public awareness regarding this pressing environmental concern. By adopting more informed practices in kitchens, we can significantly contribute to the reduction of the environmental burden of MPs pollution, thus safeguarding both human health and the ecological system.

Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas.

The choice of tea utensils used for brewing significantly impacts the sensory and chemical attributes of tea. In order to assess the influence of various tea sets on the flavor and chemical composition of different tea varieties, a combination of sensory evaluation and high-performance liquid chromatography was employed. The results showed that the content of amino acids in the tea liquid brewed with tin tea utensils was relatively higher, which could exhibit freshness in taste, thus suitable for brewing green tea and white tea. The content of polyphenols, soluble carbohydrates, and water extract in the tea liquid brewed with a porcelain tea set was relatively higher; the sweetness and thickness of the tea liquid were increased, so it was more beneficial to brew black tea. The purple sand tea set was suitable for brewing oolong tea and dark tea, and could endow their respective quality characteristics. Ultimately, these research findings provide a scientific basis for the selection of tea utensils tailored to different types of tea.

Saliva contact during infancy and allergy development in school-age children.

Background: Parent-child saliva contact during infancy might stimulate the child's immune system for effective allergy prevention. However, few studies have investigated its relation to allergy development in school-age children. Objective: We sought to investigate the relationship between parent-child saliva contact during infancy and allergy development at school age. Methods: We performed a large multicenter cross-sectional study involving Japanese school children and their parents. The self-administered questionnaires including questions from the International Study of Asthma and Allergies in Childhood were distributed to 3570 elementary and junior high school children in 2 local cities. Data were analyzed for the relationship between saliva contact during infancy (age <12 months) and the risk of allergy development, specifically eczema, allergic rhinitis, and asthma. For detailed Methods, please see the Methods section in this article's Online Repository at www.jacionline.org. Results: The valid response rate was 94.7%. The mean and median age of children was 10.8 ± 2.7 and 11 (interquartile range, 9-13) years, respectively. Saliva contact via sharing eating utensils during infancy was significantly associated with a lower risk of eczema (odds ratio, 0.53; 95% CI, 0.34-0.83) at school age. Saliva contact via parental sucking of pacifiers was significantly associated with a lower risk of eczema (odds ratio, 0.24; 95% CI, 0.10-0.60) and allergic rhinitis (odds ratio, 0.33; 95% CI, 0.15-0.73), and had a borderline association with the risk of asthma in school-age children. Conclusions: Saliva contact during infancy may reduce the risk of developing eczema and allergic rhinitis in school-age children.

[Study on Migrants Found in Migration Solutions from Commercially Available Polyethylene Products].

Migrants found in migration solutions obtained from commercially available polyethylene products that may contain food were studied and analysed via liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (LC-QTOF) for non-target screening and LC-MS/MS for quantifying 14 substances in migration solutions. Furthermore, an analytical approach based on the retention gap was developed for accurate separation techniques using LC-MS/MS. Irganox 1076 was detected at a maximum of 1.5 mg/kg, which was 1/4 of the Specific Migration Limit in the EU, in nine commercially available plastic bags tested. This is in accordance with European Regulation No 10/2011/EU. Furthermore, migration of Erucamide and Irgafos 168-oxide was confirmed.

Comparison of coliform paper test and ATP bioluminescence assay for monitoring the disinfection of kitchen utensils in canteens of hebei, China.

Background: Two common techniques used in canteen hygiene supervision, are the coliform paper assay, which is the standard method, and the adenosine triphosphate (ATP) bioluminescence method. The coliform paper assay requires the incubation of the sample, which is time-consuming and does not provide a real-time assessment. Meanwhile, the ATP bioluminescence assay can provide real-time kitchenware cleanliness data. Objective: This study aimed to compare these two methods for evaluating the sanitary condition of kitchenware and explore whether the ATP bioluminescence assay can be used as a standard method in sanitary inspection. Methods: In this study, the cluster random sampling method was used to sample kitchenware from six canteens in the Hebei province, China. Samples were, assessed through the coliform paper test and ATP bioluminescence assay. Results: Kitchenware negative rates for the coliform paper method and the ATP test were 64.39% and 49.07%, respectively. The Escherichia coli positive detection rate grew steadily as the relative light units (RLU) value for the ATP technique increased. The kappa coefficient for the two methods was 0.549, indicating that the two methods yield relatively consistent results. Conclusion: Although currently not considered a standard method, simply using ATP detection is advantageous for quick on-site detection in catering unit hygiene supervision.

[Validation Study on Migration Test for Plastic Food Utensils, Containers, and Packaging].

Migration test of food utensils, containers, and packaging is an important test method for confirming the safety and their compliance to the standards. However, there is little report on inter-laboratory study which was performed to evaluate the entire migration test, including migration operations and quantification. An interlaboratory study was performed participating 22 laboratories using 8 types of model synthetic resin samples containing 10 substances with a wide range of Log Pow values to evaluate the accuracy of the entire migration test. As a result, most of HorRat (r) values met the target criteria (0.3

Metals release from stainless steel knives in simulated food contact.

The release of chromium, nickel, and manganese from knives stainless steel produced in Italy and People's Republic of China was investigated with the aim to check their quality and compliance with Italian Ministerial Decree 21.03.73, which is the most detailed text for the hygiene regulation of packaging, containers, and tools intended for food contact. Temperature effect on metal release is investigated in 18 sets of knives. Tests are performed by simulating discontinuous contact using a 3% glacial acetic acid solution in distilled water at 50°C and 100°C. Chromium, nickel, and manganese quantification is performed by total reflection X-Ray fluorescence. Chemical composition highlights low sulphur content, and most of them belong to the American Iron and Steel Institute (AISI) 420 type A stainless steel group. Tests performed at 100°C revealed higher concentration of released metals. Only three knives tested at 100°C exceed the limit of 100 µg L-1.

Study of controlled migration of cadmium and lead into foods from plastic utensils for children.

Lead (Pb) is a highly neurotoxic chemical element known for reducing intelligence quotient (IQ) and promoting antisocial behavior in children and adolescents, while cadmium (Cd) is a carcinogenic bioaccumulative element. Both these metals are included in the priority pollutant list of the United States Environmental Protection Agency and in the WHO List of Chemicals of Major Public Health Concern, where contaminated foods and beverages are the most common pathways of exposure. The objective of this study was to determine total Cd and Pb levels in colored plastic utensils (cups, mugs, bowls, feeding bottles, and plates) for use by children and to measure the specific migration of these elements into beverages and foods. Total contaminant levels were determined using a handheld X-ray fluorescence analyzer. Specific migration tests were conducted using the simulant solutions acetic acid 3% (m/v) and water. Migration levels were determined by ICP-MS. Specific migration tests for Pb were also performed on commercially available samples (cola soft drink, orange juice, vinegar, and milk), with levels determined by graphite-furnace atomic absorption spectrometry (GF-AAS). A total of 674 utensils were analyzed in loco at major commercial centers in Greater São Paulo, of which 87 were purchased for containing Cd and Pb concentrations above permitted limits. Mean concentrations of the metals detected in the purchased utensils were 1110 ppm for Pb and 338 ppm for Cd. For specific migration assays, Pb levels were 187, 13, and 380 times above the permitted limit (0.01 mg.kg -1) for acetic acid, water, and orange juice, respectively. Cd levels were 50 and 2.4 times above the maximum permitted limit (0.005 mg.kg -1) for acetic acid and water, respectively. The districts where the utensils were purchased were grouped according to their social vulnerability index and compared using ANOVA. Pb levels were different between low and medium/high social vulnerability groups (p = 0.006). The findings corroborate the initial hypothesis that these utensils constitute a major source of exposure to PTEs such as Cd and Pb, pointing to the need for stricter regulation and inspection by the Brazilian regulatory agencies.

Facilitators and barriers to performing dietary behaviors among chronic community-dwelling stroke survivors: A qualitative secondary analysis.

BACKGROUND: Following a healthy dietary pattern is recommended for secondary stroke prevention, but stroke-related impairments may hinder the performance of dietary behaviors (i.e., accessing, selecting, and preparing food). OBJECTIVE: The purpose of this study was to characterize facilitators and barriers to performing dietary behaviors in stroke survivors. METHODS: We completed a secondary analysis of focus group data using a qualitative descriptive approach and content analysis to examine how 15 chronic (≥ 6 months) community-dwelling stroke survivors and 10 care-partners perceived dietary behavior facilitators and barriers. RESULTS: We identified three key themes. First, changes in body functions/structures (e.g., hemiparesis, balance) result in dietary behavior activity limitations (e.g., difficulty grocery shopping, meal preparation). Second, environmental supports (e.g., care-partners, adaptive equipment) and activity modification (e.g., using pre-cut foods, dining out) are used to overcome dietary behavior limitations. Third, negative affect (e.g., dissatisfaction, frustration) and activity limitations lead to participation limitations (e.g., not being able to perform dietary behaviors independently, not being able to socialize when dining out). CONCLUSIONS: Dietary behaviors are negatively impacted following stroke, but environmental supports and compensatory strategies may be implemented to overcome activity limitations. More research is needed to develop interventions to facilitate dietary behaviors and participation following stroke.

Disposable Food Packaging and Serving Materials-Trends and Biodegradability.

Food is an integral part of everyone's life. Disposable food serving utensils and tableware are a very convenient solution, especially when the possibility of the use of traditional dishes and cutlery is limited (e.g., takeaway meals). As a result, a whole range of products is available on the market: plates, trays, spoons, forks, knives, cups, straws, and more. Both the form of the product (adapted to the distribution and sales system) as well as its ecological aspect (biodegradability and life cycle) should be of interest to producers and consumers, especially considering the clearly growing trend of "eco-awareness". This is particularly important in the case of single-use products. The aim of the study was to present the current trends regarding disposable utensils intended for contact with food in the context of their biodegradability. This paper has summarized not only conventional polymers but also their modern alternatives gaining the attention of manufacturers and consumers of single-use products (SUPs).

Migration analysis of Cr, Ni, Al, Fe, Mn, Cu, Zn, and Mo in internet-bought food serving stainless-steel utensils by ICP-MS and XRF.

A total of 120 internet bought stainless-steel utensil samples intended for food serving were analysed for their release of Cr, Ni, Al, Fe, Mn, Cu, Zn, and Mo. Samples were extracted using simulants under continuous and discontinuous test conditions, extracts were analysed by ICP-MS, and metallic compositions of utensils were indicated by XRF analysis. r2 values for all analytes were determined between 0.9982 and 0.9997. RSD and WRm values ranged between 4.5-8.5% and 80-107% for all analytes, respectively, and LOD was in the range of 0.11-25.8 µg/l. Migration results show that 35% of total sample types show non-compliance with the SMLs established by the Nordic guidelines. XRF data show good correlation between the metals' migration levels and their respective compositions in the utensil, and toxicological exposure estimates no significant adverse health effects from food served with articles exceeding the SMLs for Fe, Al, and Ni.

Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry.

This paper describes a fast, sensitive, environment-friendly method for the determination of 19 primary aromatic amines (PAAs) in cooking utensils by capillary zone electrophoresis coupled with tandem mass spectrometry. The best electrophoretic separation of PAAs was obtained in 0.1 mol l-1 formic acid (pH 2.4) as the background electrolyte, fused silica capillary (67 cm) with a run time below 6 min. The proposed method presented a linear calibration with correlation coefficients higher than 0.99 and reproducibility in a range of 1-25%. Limits of detection were in the range of 0.2-1.3 µg kg-1 and recoveries were in a range of 85-120% for all the PAAs. The validated method was employed to determine PAAs on 36 samples of cooking utensils using acetic simulant. The results showed that 4,4'-diaminodiphenylmethane and aniline being the most frequently found PAAs in these samples and 28% of cooking utensils were not compliant.

Determination of toxic metal release from metallic kitchen utensils and their health risks.

The effect of simulants, repeated use, washing, and oiling on the release of toxic metals from metallic kitchen utensils was investigated. The release of As, Cd, Cr, Ni, and Pb from kitchen utensils composed of stainless steel, aluminum, copper alloy, and cast iron into food simulants was quantified using inductively coupled plasma-mass spectrometry. The results show that this release of toxic metals was highly dependent on pH. Generally, the release of toxic metals tended to decrease with repeated use, and the release of Cr and Ni from stainless steel samples was significantly higher in the first test, compared to the third test. The washing conditions affected the release of As and Cr, whose release levels were higher when washing only with water and with a steel wool pad, respectively. Furthermore, oiling cast iron cookware reduced the release of As, Cd, Cr, and Ni into acidic simulants by 66%, 83%, 71%, and 15%, respectively. The margin of exposure (MOE) was calculated for each toxic metal; the calculated MOE values indicated that it is improbable that the current level of exposure from metallic kitchen utensils would pose a health risk in Korea.

Emissions of selected monoaromatic hydrocarbons as a factor affecting the removal of single-use polymer barbecue and kitchen utensils from everyday use.

The main focus of this study is the emission of monoaromatic hydrocarbons because these are the preliminary factors of potential solvent and monomer residues present in single-use plastic barbecue and kitchen utensils comprising polystyrene, polypropylene, natural cellulose, and biodegradable polymers intended for use with hot meal or beverages. Herein, the emissions of monoaromatic hydrocarbons (styrene, benzene, toluene, ethylbenzene, and xylene compounds and the total volatile organic compounds (TVOC)) from nine types of disposable plastic utensils are reported. Seventy two samples of single-use plastic utensils were conditioned at 40 and 80 °C using a stationary emission microchamber system. The average TVOC released from the studied polystyrene, polypropylene, and natural or biodegradable utensils were (2.3 ±â€¯1.3), (1.01 ±â€¯0.15), and (0.48 ±â€¯0.37) µg g-1, respectively, at 40 °C and (11.1 ±â€¯1.2), (46.1 ±â€¯9.5), and (5.5 ±â€¯1.1) µg g-1, respectively, at 80 °C. Significant emissions of styrene (ranged from 3.5 up to 15.3 × 103 ng∙g-1), toluene (from 2.8 up to 0.53 × 103 ng∙g-1), and ethylbenzene (from 3.7 up to 5.7 × 103 ng∙g-1) from the studied samples were observed, especially at 80 °C. Thus, elevated temperatures increase the potential emission of solvent and monomer residues from plastics and could affect the quality of consumed meals or beverages, such as taste. Additionally, to determine the possible interactions between the measured chemical compounds in the plastic utensils, the Pearson's correlation coefficients were calculated.

Evolução dos livros de culinária brasileiros e sua relação com o cozinhar na contemporaneidade / The evolution of Brazilian cuisine books and its relationship with contemporary cooking habits

Introdução: Publicações culinárias são fontes de materiais de pesquisa cuja avaliação permite identificar hábitos culinários e estudar aspectos culturais, biológicos, econômicos, sociais e de comensalidade de um povo. Objetivo: Com o objetivo de compreender quando e por que a sociedade brasileira contemporânea perdeu progressivamente o hábito de cozinhar suas refeições, adotou-se esse objeto de estudo sob o olhar da Alimentação e Nutrição. Foram selecionados sete autores relevantes da história da culinária brasileira, englobando o período de 1840 a 2019. Método: O estudo abrangeu a leitura técnica, que observou elementos visuais e textuais, conteúdo geral e apresentação das receitas culinárias; a análise geral, identificando proposta e público-alvo de cada livro para contextualização de aspectos socioeconômicos e culturais de cada época; e a análise do conteúdo, que estudou ingredientes, detalhamento das técnicas de preparo, utensílios utilizados e observação das modificações dos hábitos culinários sob a perspectiva da Nutrição. Resultados: Observou-se que as obras mais antigas possuíam menos elementos visuais, menor detalhamento das receitas, menor utilização de produtos industrializados e eletrodomésticos e maior quantidade de receitas por página. A comparação dos conteúdos entre as obras mais antigas e mais recentes, em conjunto com a literatura pertinente, sugere uma redução do hábito de cozinhar, que pode ser percebida pelo maior detalhamento das receitas e maior utilização de recursos visuais, mostrando uma tentativa de simplificar as receitas. Foram percebidas, ainda, alterações importantes no padrão alimentar da população, resultado da perda progressiva do hábito de cozinhar e aumento do consumo de refeições prontas produzidas pela indústria. (AU)

Introduction: Culinary publications are sources of research materials whose evaluation allows identifying culinary habits and studying cultural, biological, economic, social, and commensal aspects of a people. Objective: In order to understand when and why contemporary Brazilian society gradually lost the habit of cooking its meals, this subject of study was adopted under the food and nutrition perspective. Seven relevant authors from the history of Brazilian cuisine were selected, covering the period from 1840 to 2019. Method: The study covered technical reading, which observed visual and textual elements, general content and presentation of culinary recipes; in the general analysis, we identified the proposal and target audience of each book to contextualize the socioeconomic and cultural aspects of each era; and in the content analysis, we studied ingredients, details of preparation techniques, utensils used, and observed the changes in culinary habits from the nutritional perspective. Results: It was observed that the older works had less visual elements, recipes were less detailed, and there was less use of industrialized products and household appliances and a greater amount of recipes per page. The comparison of the contents between the oldest and most recent works, together with the pertinent literature, suggests a reduction in the habit of cooking, which can be noticed by the greater detail of recipes and greater use of visual resources, showing an attempt to simplify recipes. Important changes were also noted in the population's dietary pattern, resulting from the progressive loss of the cooking habit and increased consumption of ready-to-eat meals produced by the industry. (AU)

Parent-child cooking meal together may relate to parental concerns about the diets of their toddlers and preschoolers: a cross-sectional analysis in Japan.

BACKGROUND: Parents often have concerns about the food habits of their young children. Cooking is a frequent behavior related to dietary activities at home. We hypothesized that "a parent cooking meals together with young children might alleviate dietary concerns." The aim of this study was to identify the relationship between parental cooking practices (e.g., cooking meals together with the child) and diet-related concerns. METHODS: Data were extracted from the "National nutrition survey on preschool children" conducted among nation-wide households with toddlers and preschoolers in 2015 by the Ministry of Health, Labour and Welfare of Japan. Parents were classified into two groups comprising those who cooked meals together with their children and those who did not. The following variables were compared: taking too much time to eat (slow eaters), "picky" eating (eating only certain foods), inconsistent food intake (eating too much or too little), playing with food/utensils while eating, preferring sweetened beverages and snacks over meals, eating too fast to chew well, not swallowing food, disinterested in eating, and spitting out food. The associations between parent-child cooking meals together and the concerns pertaining to the child's dietary habits and food intake were analyzed and compared between the two groups. RESULTS: The concerns of "picky eating" and "playing with food/utensils while eating" were lower, while "eating too much" was higher in the parent-cooking together group. The intake frequency of fish, soybeans/soy products, vegetables, and milk among children were higher in the "cooking together" group than among those in the "not cooking together" group. Children in the "cooking together" group consumed a significantly greater variety of foods than those in the "not cooking together" group. CONCLUSIONS: Cooking a meal together with a child may be related to the parent's lower concerns about the dietary habits of the child, including "picky eating" and "playing with food/utensils while eating," but may also be related to the higher concerns of "eating too much."

[Headspace GC/MS Analysis of Residual Solvents in Laminated Films Used for Food Packaging].

Multilayer laminated films may contain organic solvents derived from adhesives, printing inks and so on. A headspace-GC/MS analysis method for the simultaneous determination of 30 substances such as toluene, xylene, acetone, methyl ethyl ketone, ethyl acetate, butyl acetate, methanol, ethanol, was developed. A N,N-dimethyl formamide solution containing an internal standard substance was added to the sample. After leaving overnight at room temperature, the headspace gas was analyzed by GC/MS. This method was applicable to a laminate film made of various materials. The organic solvents such as toluene, ethyl acetate, and heptane were detected from 6 out of 42 food packaging bags made from laminated film on Japanese market using this method.

Visual Cues and Food Intake: Distortion Power of Plate and Spoon Size on Overweight and Obese University Staff.

BACKGROUND: This study was designed to evaluate the effect of the size of plate, spoon, and fork on food and energy intake during a meal in obese or overweight staff. METHODS: This was a crossover randomized controlled trial that was conducted on 40 obese or overweight clerical staff of the university. The staff was invited to have lunch randomly, receiving either a large or a small set of plate, spoon, and fork. Washout period was 3 weeks, and the participants were then invited to have lunch in a second intervention period and received opposite sizes of dishes compared to the first period sizes. The meal was composed of roasted chicken (kebab), cooked rice, vegetable salad, dairy drink, and soda. Changes in food intake between large and small utensils (plate, spoon, and fork) were analyzed with paired t-test. RESULTS: Rice intake using small or large eating utensils was different (P = 0.02). But total energy intake was not different. The Pearson correlation test demonstrated a positive and significant correlation between rice consumption and waist-to-hip ratio (P = 0.02). Soda (P = 0.02), carbohydrate (P = 0.01), and total energy intake (P = 0.03) were negatively correlated with the age of the participant. CONCLUSIONS: It seems that only the amount of grain products consumption changes with changing in dishware size with no significant effect on total energy intake. It is recommended that the independent effect of visual cues on food intake for foods with different textures be investigated in future studies.

Identificación histórica, geográfica y cultural en la elaboración de dulces tradicionales de Valledupar: un acercamiento para su conocimiento técnico / Historical, Geographical and Cultural Identification in the Production of Traditional Valledupar Candies: An Approach for Technical Knowledge

Resumen Antecedentes: en la Región Caribe colombiana, los dulces han tenido una larga tradición de producción, consumo e importancia, es por eso que ya hacen parte de la identidad de los locales y de todo el país. Siempre que se evoca la gastronomía del caribe colombiano, en especial la de Valledupar, los dulces aparecen como primera opción en la lista de postres típicos. Reflexión: la diversidad cultural que caracteriza las regiones colombianas se refleja claramente en su gastronomía, en la que los dulces tradicionales se consumen como ese "bocadito dulce que acompaña el almuerzo", pero, más que estar presentes en nuestras mesas en el acto de comer, los dulces en un solo bocado evocan historia, geografía, religión, tradición, técnica, cultura, sabores y saberes; por lo que, con este trabajo, se busca realizar un acercamiento a estos aspectos para luego caracterizar los dulces según materia prima, forma de elaboración y consistencia, haciendo mediciones de algunas de sus propiedades organolépticas como pH y concentración de sólidos (°Brix). Conclusiones: todo lo anterior ha permitido entender que la cocina dulce de Valledupar funciona como un ejemplo emblemático para exaltar las complejidades tanto culturales como técnicas que hacen parte de las cocinas en Colombia.

Abstract Background: In the Colombian Caribbean region, candies have had a long tradition of production, consumption and importance, thus contributing to the identity of the locals and the entire country. As such, when Colombian Caribbean gastronomy is evoked, especially that of Valledupar, candies appear at the top of the list of typical desserts. Reflection: The cultural diversity that characterizes the Colombian regions is reflected in its gastronomy, where traditional candies such as "bocadito dulce que acompaña el almuerzo" are consumed, but more than being present at our tables, candies evoke, in a single bite, the history, geography, religion, tradition, technique, culture, tastes and knowledge of the area. This paper seeks to address these aspects and then characterize the candies according to their raw material, form of preparation, and consistency, and measuring various organoleptic properties such as pH and concentration of solids (°Brix). Conclusion: This study has contributed to the understanding that the Valledupar´s sweet cuisine functions as an emblematic example of both cultural and technical complexities that are part of Colombian cuisines. DP analysis is a tool that can be used for formulating dietary recommendations based on food culture.

The kitchen and the elderly: universal design of environment and products / La cocina y las personas mayores: diseño universal del medio ambiente y productos / A cozinha e os idosos: design universal de ambiente e produtos

We perform a literature review to show the importance of universal design in designing the kitchen environment and some kitchen utensils, focusing on the elderly user. As such, we argue about the importance of the built environment for the elderly and particularly of the kitchen. We also provide examples of universal design solutions for the kitchen and some of its utensils. At the end, we discuss the relevance of this study for an aging society.

Realizamos una revisión de la literatura para mostrar la importancia del diseño universal en el diseño del entorno de la cocina y algunos utensilios de cocina, centrándose en el usuario de edad avanzada. Como tal, discutimos sobre la importancia del entorno construido para los ancianos y particularmente de la cocina. También proporcionamos ejemplos de soluciones universales de diseño para la cocina y algunos de sus utensilios. Al final, discutimos la relevancia de este estudio para una sociedad que envejece.

Foi realizada uma revisão da literatura para evidenciar a importância do design universal no projeto do ambiente da cozinha e de alguns utensílios de cozinha, com foco no usuário idoso. Assim, discute-se a importância do ambiente construído para os idosos e, particularmente, da cozinha. Também são fornecidos exemplos de soluções de design universal e para alguns utensílios. Ao final, discute-se a relevância do estudo para uma sociedade que está envelhecendo.