Effects of cooking and storage methods on the micronutrient content of foods

Severi, S; Bedogni, Giorgio; Manzieri, Am; Poli, Marco; Battistini, N.

doi:10.1097/00008469-199703001-00005

Cited by 46 publications

(33 citation statements)

References 9 publications

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“…We were unable, for example, to analyse dietary patterns and had this been possible it may have shed additional light on the heterogeneity across cohorts, as in some countries the consumption of vegetables by older people correlates highly with intakes of red meat [35] and intakes of meat may be associated with diabetes risk [36]. A further consideration, which was not possible to explore in this study, is the impact of different cooking methods and of the ways fruits and vegetables are incorporated into meals, and the impact of both on overall micronutrient content [37]. …”

Section: Discussionmentioning

confidence: 99%

Fruit and vegetable intake and risk of incident of type 2 diabetes: results from the consortium on health and ageing network of cohorts in Europe and the United States (CHANCES)

et al. 2016

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Background There is limited information to support definitive recommendations concerning the role of diet in the development of type II Diabetes mellitus (T2DM). The results of the latest meta-analyses suggest that an increased consumption of green leafy vegetables may reduce the incidence of diabetes, with either no association or weak associations demonstrated for total fruit and vegetable intake. Few studies have, however, focused on older subjects. Methods The relationship between T2DM and fruit and vegetable intake was investigated using data from the NIH-AARP study and the EPIC elderly study. All participants below the age of 50 and/or with a history of cancer, diabetes or coronary heart disease were excluded from the analysis. Multivariate logistic regression analysis was used to calculate the odds ratio of T2DM comparing the highest with the lowest estimated portions of fruit, vegetable, green leafy vegetables and cabbage intake. Results Comparing people with the highest and the lowest estimated portions of fruit, vegetable or green leafy vegetable intake indicated no association with the risk of T2DM. However, although the pooled OR across all studies showed no effect overall, there was significant heterogeneity across cohorts and independent results from the NIH-AARP study showed that fruit and green leafy vegetable intake was associated with a reduced risk of T2DM OR 0.95 (95% CI 0.91,0.99) and OR 0.87 (95% CI 0.87,0.90) respectively. Conclusion Fruit and vegetable intake was not shown to be related to incident T2DM in older subjects. Summary analysis also found no associations between green leafy vegetable and cabbage intake and the onset of T2DM. Future dietary pattern studies may shed light on the origin of the heterogeneity across populations.

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Section: Discussionmentioning

confidence: 99%

Fruit and vegetable intake and risk of incident of type 2 diabetes: results from the consortium on health and ageing network of cohorts in Europe and the United States (CHANCES)

et al. 2016

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“…Domestic cooking has the potential to alter the nutrient quality (ascorbic acid, proteins, fat, and carbohydrates) of plant foods [127,128]. Before consumption, Brassica vegetables are usually chopped up.…”

Section: Influence Of Processing On the Phytochemical Composition Of mentioning

confidence: 99%

Chemical and biological characterisation of nutraceutical compounds of broccoli

Moreno

Carvajal

López-Berenguer

et al. 2006

Journal of Pharmaceutical and Biomedical Analysis

359

222

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“…Furthermore it causes macro and micro nutrients distortion because of their sensitivity to heat, light, oxygen, pH or a combination of these. [1] Major changes occur in proximate, vitamins, minerals contents and fatty acid composition of fish during cooking. [2] One of the most important healthy aspects of fish consumption is due to complex fatty acid profile, the major groups of fatty acids based on the number of double bonds include, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

Karimian-Khosroshahi

Hosseini

Rezaei

et al. 2016

International Journal of Food Properties

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In this study, influence of four cooking methods (baking, boiling, microwaving and frying) on nutritional value of rainbow trout was determined. Proximate, fatty acid composition, vitamin, mineral contents and nutritional quality indices (NQI) of rainbow trout were investigated (i.e., before and after cooking treatments). All treated samples showed reduction of total n-3than raw fish fillets. Considering overall Nutritional Quality Indices, vitamin and mineral contents; baking and boiling were the best cooking methods among other methods used in this study. Downloaded by [University of Otago] at 07:50 27 July 2015 A c c e p t e d M a n u s c r i p t 2

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Effects of cooking and storage methods on the micronutrient content of foods

Cited by 46 publications

References 9 publications

Fruit and vegetable intake and risk of incident of type 2 diabetes: results from the consortium on health and ageing network of cohorts in Europe and the United States (CHANCES)

Fruit and vegetable intake and risk of incident of type 2 diabetes: results from the consortium on health and ageing network of cohorts in Europe and the United States (CHANCES)

Chemical and biological characterisation of nutraceutical compounds of broccoli

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

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