Browse > Article
http://dx.doi.org/10.3746/jkfn.2011.40.2.290

A Study of Adult's Consumption of Cooked Food with High Heat  

Lee, Joon-Kyoung (Dept. of Chemical Engineering and Biotechnology, Korea Polytechnic University)
Yoon, Ki-Sun (Dept. of Food and Nutrition, Kyung Hee University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.2, 2011 , pp. 290-307 More about this Journal
Abstract
Acrolein is highly toxic and may be formed from carbohydrates, vegetable oils, animal fats and amino acids during heating of food. In the present study, we investigated adults' intake level of cooked meat using high temperature cooking method such as pan frying or grilling directly over an open flame and indirect fire using pan. The 925 adults (438 men and 487 women) participated in this nationwide survey. According to the result of frequency intake of cooked meat at high temperature, the most frequently consumed cooked meat at high temperature was fried chicken, followed by indirect cooking-samgeybsal and directly grilled fish and mackerel pike among twenty five kinds of cooked meats and foods, which were eaten more than three times per month. The woman consumed direct grilled fish and mackerel pike more than three times per month, while the man consumed samgeybsal, pork cutlet, and fried chicken once per week. The order of total intake amount of cooked meat per adult for a year is 10.3 kg of fried chicken (man 13.1 kg, woman 8.04 kg), 6.7 kg of samgeybsal (man 9.4 kg, woman 4.7 kg) and 5.1 kg of jeyukbockeum (man 7.0 kg, woman 3.6 kg). The results of present study suggest that adult must realize the risk of consuming cooked meat at high temperature and the need for education for proper dietary habit to prevent geriatric diseases.
Keywords
acrolein; adults; cooked meat; high temperature; food intake and frequency;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Nishida C, Uauy R, Kumanyika S, Shelty P. 2004. The joint WHO/FAO expert consultation on diet, nutrition, and the prevention of chronic disease: process, product and policy implications. Public Health Nutrition 7: 245-250.
2 Lee EJ, Suh SW, Lee WK, Lee HS. 2007. Reproductive factor and food intake pattern influencing on the breast cancer risk in Daegu Gyungbuk area, Korea. Korean J Nutr 40: 334-346.   과학기술학회마을
3 Noh KH, Song YS, Moon JW. 2000. Trans fatty acids intake of a girls' high school students in Pusan by food frequency questionnaire. J Korean Soc Food Sci Nutr 29: 957-964.
4 Yang HJ. 2007. A study on school dieticians' opinions about the menu and quantity cooking equipments in Jeonbuk area. MS Thesis. Chonbuk National University, Jeonbuk, Korea.
5 Byun GI, Jung BH. 2006. A study on the preference and satisfaction on the menu of school lunch service of high school students in Gyeongju area. Korean J Food Culture 21: 481-490.   과학기술학회마을
6 Song YS, Jang MS. 2002. Physicochemical properties of used frying oil in foodservice establishments. Korean J Soc Food Cookery Sci 18: 67-74.
7 Yun GS, Kim NY, Jang MS. 2000. Effect of application methods of frying oil on the physicochemical properties of frying oil in the school food service. Korean J Soc Food Cookery Sci 16: 28-35.
8 Duffy VB, Bartoshuk LM. 2000. Food acceptance and genetic variation in taste. J Am Dietetic Assn 100: 647-655.   DOI
9 Lee KA, Jeong BY, Moon SK, Kim IS, Nakamura S. 2006. Comparisons of Korean adults' eating habits, food preferences, and nutrient intake by generation. Korean J Nutr 39: 494-504.   과학기술학회마을
10 Jin YH. 2001. Dietary behaviors of adults in Kimcheon city. Korean J Dietary Culture 16: 43-57.   과학기술학회마을
11 Lee KA. 1999. A comparisons of eating and general health practice to the degree of health consciousness in Pusan college students. J Korean Soc Food Sci Nutr 28: 732-746.
12 Lane RH, Smathers JL. 1991. Monitoring aldehyde production during frying by reversed-phase liquid chromatography. J Assoc Off Anal Chem 74: 957-960.
13 Umano K, Shibamoto T. 1987. Analysis of acrolein from heated cooking oils and beef fat. J Agric Food Chem 35: 909-912.   DOI
14 Coggon D, Pannet B, Osmond C, Acheson E. 1986. A survey of cancer and occupation in young and middle aged men. I, Cancers of the respiratory tract. Br J Ind Med 43: 332-339.
15 Caccialanza R, Nicholls D, Cena H, Maccarini L, Rezzani C, Antonioli L, Dieli S, Roggi C. 2004. Validation of the Dutch eating behaviour questionnaire parent version (DEBQ-P) in the Italian population: a screening tool to detect differences in eating behaviour among obese, overweight, and normal-weight preadolescents. Eur J Clin Nutr 58: 1217-1222.   DOI
16 Kim SY, Lim JY. 2002. Restaurant food choice and preferences of salaried employees in JinJu classified by age and gender. Korean J Nutr 35: 996-1006.   과학기술학회마을
17 Kim ES, Jung BM, Chun HJ. 2001. The survey of meal habits for the urban salaried workers. Korean J Soc Food & Cookery Sci 17: 91-104.   과학기술학회마을
18 Willet W. 1998. Nutriritional epidemiology. 2nd ed. Oxford University Press, New York, USA. p 69-91.
19 Kim KH. 2003. A study of the dietary habits, the nutritional knowledge and the consumption pattern of convenience foods of university students in the Gwangju area. Korean J Community Nutrition 8: 181-191.
20 The Korean Nutrition Information Center, The Korean Nutrition Society. 2005. Food values of portions commonly used. Seoul, Korea.
21 Munoz CM, Chavez A. 1998. Diet that prevents cancer: recommendation from the American Institute for Cancer Research. Int J Cancer Suppl 11: 85-89.
22 Jan FS, Claudia SM. 2008. Acrolein: sources, metabolism, and biomolecular interactions relevant to human health and disease. Mol Nutr Food Res 52: 7-25.   DOI
23 Vainiotalo S, Matveinen K. 1993. Cooking fumes as a hygienic problem in the food and catering industries. Am Ind Hyg Assoc J 54: 376-382.   DOI
24 Zhong L, Goldberg MS, Parent ME, Hanley JA. 1999. Risk of developing lung cancer in relation to exposure to fumes from Chinese-style cooking. Scand J Work Environ Health 25: 309-316.   DOI
25 Ghilarducci DP, Tjeerdema RS. 1995. Fate and effects of acrolein. Rev Environ Contam Toxicol 144: 95-146.   DOI
26 U.S. EPA. U.S. Environmental Protection Agency's Internategrated Risk Information System (IRIS) on Acrolein (107-02-8) http://www.epa.gov/ngispgm3/iris on the Substance File List as of March 15, 2000.
27 IPCS. 1992. Environmental Health Criteria 127: Acrolein International Program on Chemical Safety (IPCS) by under the joint sponsorship of the united Nations Environment Program, the International Labor Organization and the World Health Organization. p 12-14.
28 IRAC. 1995. IRAC Monogarphs on the Evaluation of the Carcinogenic Risk of Chemicals to Man. Geneva: World Health Organization International Agency for Research on Cancer, 1972-PRESENT (Multivolume work). p 63-361.
29 Ho SS, Yu JZ, Chu KW, Yeung LL. 2006. Carbonyl emissions from commercial cooking sources in Hong Kong. J Air Waste Manag Assoc 56: 1091-1098.   DOI
30 Shields PG, Blot GX, Xu WJ, Fraumeni JF, Trivers Jr GE, Pellizzari ED, Qu YH, Gao YT, Harris CC. 1995. Mutagens from heated Chinese and U.S. cooking oils. J Natl Cancer Inst 87: 836-841.   DOI