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Rev Assoc Med Bras (1992). 2013 Mar-Apr;59(2):148-54. doi: 10.1016/j.ramb.2012.10.001.

[The influence of food preparation methods on atherosclerosis prevention].

[Article in Portuguese]

Author information

1
Instituto do Coração e do Diabetes, Rio de Janeiro, RJ, Brasil. scherr@all.com.br

Abstract

OBJECTIVE:

To analyze the influence of food preparation methods on the composition of fatty acids and cholesterol in foods.

METHODS:

The chemical composition of cholesterol and fatty acids was analyzed in eight different types of meat and feijoada in relation to different methods of preparation.

RESULTS:

Feijoada, when prepared with the beans and meats in separate pots, has less cholesterol (12.1 vs. 16.1mg, respectively, p=0.005) and saturated fat (1.4 vs. 1.9mg, p=0.046) than when it is prepared in a single pot. Broiled chicken without the skin has less saturated fat when compared with skinless fried chicken (1,505 vs. 7,645mg, p=0.049). Broiled shrimp also has a lower saturated fat content than fried shrimp (532 vs. 1,262mg, p=0.049). Broiled ribeye steak without fat has a lower cholesterol content when compared with the fried steak (102 vs. 114mg, p=0.049).

CONCLUSION:

The analysis indicates that the method of food preparation influences the fat content of foods, with potential impact on the prescription of low-fat and low-cholesterol diets.

PMID:
23582556
DOI:
10.1016/j.ramb.2012.10.001
[Indexed for MEDLINE]
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