The effects of baking, broiling, deep frying and cooking in a microwave oven on the proximate, mineral and fatty acid composition of grouper (Epinephelus morio), red snapper (LuGanus campechanus), Florida pompano (Trachinotus carolinus) and Spanish mackerel (Scomberomorus macuhtus) were determined. The lipid content of low fat species was not significantly changed by cooking, but lipid was lost from fatty fillets during cooking. The fatty acid composition of all fillets was not significantly changed by baking, broiling or microwave cooking. Deep fried fiets absorbed the major fatty acids in the cooking medium, and as the filet lipid content increased the extent of absorption of fatty acids from the cooking medium decreased. Sodium, potassium and magnesium levels were decreased when low fat species were cooked, but these minerals were not lost when raw fillets containing higher lipid levels were cooked. Cooking did not significantly affect the concentration of the microelements, zinc, copper, iron and manganese.
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Raw and cooked ground beef patties were analyzed for moisture, crude fat, total cholesterol and total fatty acid content. The patties were cooked by broiling, grill frying and microwave radiation (2450 MHz). In addition, broiled and frozen patties were reheated by microwaves and analyzed. Compositional differences between patties prepared by broiling and grill frying were not significant. Patties processed by microwaves were lower in moisture and crude fat as compared to those prepared by the other methods. All cooking treatments except microwave decreased cholesterol content significantly compared to raw patties; however, the differences between cooking treatments were not significant. Loss of cholesterol was proportionately less than the decrease in crude fat. Sixteen fatty acids were identified in the total lipid extract. The fatty acids C14, C16, C16:1, C18, C18:1 and C18:2 accounted for approximately 94% of the total acid measured. Significant percent composition changes occurred in the C16, C18.1 and C18:2 fatty acids as a result of the various cooking methods. The C16 acid underwent the greatest percent loss during cooking and was still further reduced in the microwave reheated precooked patties. The percent of C18:1 and C18:2 acids increased following all cooking treatments. The ratio of unsaturated/saturated fatty acids was increased by all cooking methods with the greatest increase noted in the precooked microwave reheated patties.
The folacin and iron status of 193 adolescents from urban low-income households was evaluated. Red blood cell folacin concentrations were less than 140 ng/ml in 42% of the subjects and 140 to 159 ng/ml in 13%. Of the serum folacin values, 45% were less than 6 ng/ml, and 15% were below 3 ng/ml. Serum folacin levels decreased with increasing age (p less than 0.01) and sexual maturity (p less than 0.05). Transferrin saturation was low (less than 16%) in 12% of the females and 2% of the males. Transferrin saturation levels for females declined as age increased in contrast to an increase over age in males (p less than 0.01). Eleven percent of the females and 3% of the males were classified as anemic (less than 12 g/dl). Mean cell Hb concentration was low (less than 32%) in 24% of the females and 7% of the males. Of all subjects, 17% had low mean cell volumes (less than 81 mum 3). These findings demonstrate folacin and iron status is less than adequate in a significant proportion of this adolescent population group.
The folacin and iron status and hemotological parameters of 193 persons 60 years of age and older from urban low-income households were evaluated. Of the serum folacin values 30% were between 3 and 6 ng/ml and 8% were below 3 ng/ml. Of these subjects 60% could be classified as "high risk" (less than 140 ng/ml) and 11% as "medium risk" (140 to 160 ng/ml) based on red blood cell folacin concentrations. Serum iron was normal (greater than 50 micrograms/dl) for all subjects as was transferrin saturation (greater than 15%). Hematological indices showed a 14% incidence of anemia (hemaglobin less than 12 g/dl), and 32% incidence of leukopenia (leukocytes less than 4.8 X 10(3)). These findings demonstrate widespread folacin deficiency and no evidence of iron deficiency in these elderly people.
The zinc status of 135 elderly blacks, aged 60 to 87 years, from urban low-income households was evaluated based on the zinc content of hair and/or serum. The mean (+/- SD) hair zinc concentration was 142 +/- 77 microgram/g and the mean (+/- SD) serum zinc concentration was 93 +/- 15 microgram/dl. Of the study population 39% had a hair zinc concentration less than or equal to 100 microgram/g and/or a serum zinc concentration less than or equal to 80 microgram/dl. Eleven percent had a hair zinc concentration less than or equal to 70 microgram/g and/or a serum zinc concentration less than or equal to 70 microgram/dl. These findings suggest that the zinc status of this elderly population may be less than ideal.
Vitamin B12 status was evaluated in 111 noninstitutional elderly persons (age range, 60-87 years) living in an urban poverty area. The sample was predominantly black (90 subjects); the rest were Spanish Americans. Serum vitamin B12 levels were all normal (greater than 200 pg/ml) and ranged from 226 to 1200 pg/ml (mean +/- SD = 700 +/- 191 pg/ml). The findings indicate that vitamin B12 deficiency was not a problem in this elderly population.
Health and traditional foods ( 24 of each) were compared for proximate composition, cost, microbial content, pesticide levels, and polychlorinated biphenyl (PCB) contamination. Only minor differences were detected for proximate composition and microbial content. No pesticides were detected but 7 samples of health and 3 of traditional foods contained PCBs. The major difference between the samples was the greater cost of the health foods.
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