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Li F, Zhao X, Jiao Y, Duan X, Yu L, Zheng F, Wang X, Wang L, Wang JS, Zhao X, Zhang T, Li W, Zhou J. Exposure assessment of aflatoxins and zearalenone in edible vegetable oils in Shandong, China: health risks posed by mycotoxin immunotoxicity and reproductive toxicity in children. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:3743-3758. [PMID: 35953745 DOI: 10.1007/s11356-022-22385-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Accepted: 07/31/2022] [Indexed: 06/15/2023]
Abstract
Human exposure to aflatoxins (AFs) and zearalenone (ZEA) has not been sufficiently investigated. Here, we analyzed the exposure level and health risks posed by AFs (B1, B2, G1, G2) and ZEA through cooking oil consumption in Shandong, China. The individual daily consumption of cooking oil was calculated through 2745 questionnaires during 2017-2019. The average contamination levels of mycotoxins were estimated by examining 60 cooking oil samples. For the peanut oil, AFs ranged from <0.2 to 274 μg/kg, with a positive rate of 66.6% (20/30). Average levels of 36.62 μg/kg AFB1 and 44.43 μg/kg total AFs were found. Over-the-limit level (20 μg/kg) of AFB1 was detected in 8/30 samples. Estimated daily intake (EDI) and margin of exposure (MOE) for age-stratified population groups showed that children are facing highest adverse health risk with AFB1 (MOE 5.88-6.39). The liver cancer incidences attributable to AFB1 exposure are non-negligible as 0.896, 0.825, and 0.767 cases per 100,000 for 6-14 age group, 15-17 age group, and adult labor-intensive workers. Over-the-limit level (60 μg/kg) ZEA contamination was detected in 25/30 corn oil samples with a 50th percentile value of 97.95 μg/kg. Our health risk assessment suggested significant health risks of enterohepatic (inflammation and cancer), reproductive, and endocrine systems posed by AFs and ZEA. However, the health risk of immunotoxicity is unclear because currently animal study data are not available for the immunotoxicity induced after long-term exposure. In general, the health risks posed by mycotoxins are non-negligible and long-term mycotoxin surveillance is necessary.
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Affiliation(s)
- Fenghua Li
- Shandong Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, and Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
| | - Xianqi Zhao
- School of Public Health, Cheeloo College of Medicine, Shandong University, Room 9307, Wenhuaxi Road 44, Lixia District, Jinan, 250012, China
| | - Yanni Jiao
- Shandong Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, and Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
| | - Xinglan Duan
- School of Public Health, Cheeloo College of Medicine, Shandong University, Room 9307, Wenhuaxi Road 44, Lixia District, Jinan, 250012, China
| | - Lianlong Yu
- Shandong Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, and Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
| | - Fengjia Zheng
- Shandong Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, and Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
| | - Xiaolin Wang
- Shandong Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, and Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
| | - Lin Wang
- Shandong Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, and Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
| | - Jia-Sheng Wang
- Interdisciplinary Toxicology Program and Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, GA, 30602, USA
| | - Xiulan Zhao
- Department of Toxicology and Nutrition, School of Public Health, Shandong University, Jinan, 250012, China
| | - Tianliang Zhang
- Shandong Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, and Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
| | - Wei Li
- Shandong Center for Food Safety Risk Assessment, Shandong Center for Disease Control and Prevention, and Academy of Preventive Medicine, Shandong University, Jinan, 250014, China
| | - Jun Zhou
- School of Public Health, Cheeloo College of Medicine, Shandong University, Room 9307, Wenhuaxi Road 44, Lixia District, Jinan, 250012, China.
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Lato KA, Madigan DJ, Veit RR, Thorne LH. Closely related gull species show contrasting foraging strategies in an urban environment. Sci Rep 2021; 11:23619. [PMID: 34880306 PMCID: PMC8655058 DOI: 10.1038/s41598-021-02821-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Accepted: 11/15/2021] [Indexed: 11/18/2022] Open
Abstract
The expansion of urban landscapes has both negative and positive effects on wildlife. Understanding how different species respond to urbanization is key to assessing how urban landscapes influence regional wildlife behavior and ecosystem structure. Gulls are often described as strong urban adapters, but few studies have explored species-specific differences in habitat use. Here, we use GPS tracking in conjunction with stable isotope analysis (SIA) to quantify the habitat use and trophic ecology of great black-backed gulls (Larus marinus) and herring gulls (L. argentatus) in an urbanized area. Non-Metric Multidimensional Scaling (NMDS) of foraging locations revealed significant differences in the habitat use between species. Great black-backed gulls foraged primarily in marine habitats and herring gulls foraged primarily in specific urban habitats (e.g., landfills, dumpsters) and showed higher site fidelity in terms of the proportion of foraging sites revisited. Further, great black-backed gulls had significantly higher δ15N and δ13C than herring gulls, reflecting the use of marine, rather than urban, food sources. This study highlights the variability in urban habitat utilization among closely related species, assesses stable isotope signatures of urban diets in wild birds, and discusses ecological implications of the relative contribution of urban and marine foraging.
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Affiliation(s)
- K A Lato
- School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, NY, USA.
| | - D J Madigan
- Department of Integrative Biology, University of Windsor, Windsor, ON, Canada
| | - R R Veit
- Department of Biology, College of Staten Island (CSI), CUNY, Staten Island, NY, USA
| | - L H Thorne
- School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, NY, USA
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3
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Rey-García J, Guallar-Castillón P, Donat-Vargas C, Moreno-Iribas C, Barricarte A, Rodriguez-Barranco M, Colorado-Yohar S, Huerta JM, Chirlaque MD, Lasheras C, Amiano P, Imaz L, Agudo A, Sánchez MJ. Fried-Food Consumption Does Not Increase the Risk of Stroke in the Spanish Cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) Study. J Nutr 2020; 150:3241-3248. [PMID: 32939531 DOI: 10.1093/jn/nxaa272] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/05/2020] [Accepted: 08/13/2020] [Indexed: 12/29/2022] Open
Abstract
BACKGROUND The nutritional determinants of stroke and, more specifically, the association of frying with the risk of incident stroke have rarely been studied. OBJECTIVES Our aim was to evaluate prospectively the association between the consumption of fried food and the risk of incident stroke in the European Prospective Investigation into Cancer and Nutrition study using the Spanish cohort. METHODS Participants included 40,328 healthy adults (62% women) aged 29-69 y at study entry who were enrolled between 1992 and 1996. Participants were followed up until 31 December, 2017, at which time incident stroke (the main outcome) was measured. The main exposure measure was the percentage of energy obtained from fried-food consumption. Sex-specific quintiles were calculated. RESULTS During a follow-up period of 23.5 y, 975 cases of stroke occurred (750 ischemic, 185 hemorrhagic, and 40 undetermined). Compared with those in the first (lowest) quintile of fried-food consumption, the multivariate HRs (95% CIs) of incident stroke in the consecutive quintiles were 1.05 (0.86, 1.30), 1.11 (0.90, 1.36), 1.05 (0.84, 1.31), and 0.91 (0.72, 1.15; P-trend = 0.45). There were no differences identified when subtypes of stroke were considered. CONCLUSIONS In this Spanish cohort, whose participants mainly used olive oil or sunflower oil when frying, the consumption of fried food was not associated with an increased risk of incident stroke.
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Affiliation(s)
- Jimena Rey-García
- Department of Preventive Medicine and Public Health, School of Medicine, Autonomous University of Madrid-IdiPaz, Madrid, Spain.,Internal Medicine Department, University Hospital Ramón y Cajal, Madrid, Spain
| | - Pilar Guallar-Castillón
- Department of Preventive Medicine and Public Health, School of Medicine, Autonomous University of Madrid-IdiPaz, Madrid, Spain.,IMDEA-Food Institute, Campus of International Excellence (CEI) UAM+CSIC, Madrid, Spain.,CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain
| | - Carolina Donat-Vargas
- Department of Preventive Medicine and Public Health, School of Medicine, Autonomous University of Madrid-IdiPaz, Madrid, Spain.,Unit of Nutritional and Cardiovascular Epidemiology, Environmental Medicine Institute (IMM), Karolinska Institute, Stockholm, Sweden
| | - Conchi Moreno-Iribas
- Navarra Public Health Institute, IdiSNA, Pamplona, Spain.,REDISSEC, Health Services Research on Chronic Patients Network, Pamplona, Spain
| | - Aurelio Barricarte
- Navarra Public Health Institute, IdiSNA, Pamplona, Spain.,REDISSEC, Health Services Research on Chronic Patients Network, Pamplona, Spain
| | - Miguel Rodriguez-Barranco
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Andalusian School of Public Health (EASP), Granada, Spain.,Biosanitary Investigation Institute ibs.GRANADA, Granada, Spain
| | - Sandra Colorado-Yohar
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Department of Epidemiology, Murcia Regional Health Council, IMIB-Arrixaca, Murcia, Spain.,Research Group on Demography and Health, National Faculty of Public Health, University of Antioquia, Medellín, Colombia
| | - José-María Huerta
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Department of Epidemiology, Murcia Regional Health Council, IMIB-Arrixaca, Murcia, Spain
| | - María-Dolores Chirlaque
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Department of Epidemiology, Murcia Regional Health Council, IMIB-Arrixaca, Murcia, Spain.,Department of Health and Social Sciences, Murcia University, Murcia, Spain
| | - Cristina Lasheras
- Functional Biology Department, School of Medicine, University of Oviedo, Asturias, Spain
| | - Pilar Amiano
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Public Health Division of Gipuzkoa, BioDonostia Research Institute, San-Sebastian-Donostia, Spain
| | - Liher Imaz
- Public Health Division of Gipuzkoa, BioDonostia Research Institute, San-Sebastian-Donostia, Spain
| | - Antonio Agudo
- Unit of Nutrition and Cancer, Catalan Institute of Oncology (ICO), Nutrition and Cancer Group, Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, Barcelona, Spain
| | - María-José Sánchez
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Andalusian School of Public Health (EASP), Granada, Spain.,Biosanitary Investigation Institute ibs.GRANADA, Granada, Spain.,Department of Preventive Medicine and Public Health, School of Medicine, University of Granada (UGR), Granada, Spain
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Lacombe RJS, Bazinet RP. Natural abundance carbon isotope ratio analysis and its application in the study of diet and metabolism. Nutr Rev 2020; 79:869-888. [PMID: 33141222 DOI: 10.1093/nutrit/nuaa109] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
Due to differences in carbon assimilation pathways between plants, there are subtle but distinct variations in the carbon isotope ratios of foods and animal products throughout the food supply. Although it is well understood that the carbon isotope ratio composition of the diet influences that of the consumers' tissues, the application of natural abundance carbon isotope ratio analysis in nutrition has long been underappreciated. Over the past decade, however, several studies have investigated the utility of carbon isotope ratio analysis for evaluation of nutritional biomarker status, primarily focusing on its application as an objective indicator of sugar and animal protein intake. More recently, research investigating the application of natural abundance measurements has been extended to study fatty acid metabolism and has yielded encouraging results. Collectively, data from large-scale observational studies and experimental animal studies highlight the potential for carbon isotope ratio analysis as an additional and effective tool to study diet and metabolism. The purpose of this review is to provide an overview of natural abundance carbon isotope ratio analysis, its application to studying nutrition, and an update of the research in the field.
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Affiliation(s)
- R J Scott Lacombe
- Dell Pediatric Research Institute, University of Texas at Austin, Austin, Texas, USA.,Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
| | - Richard P Bazinet
- Dell Pediatric Research Institute, University of Texas at Austin, Austin, Texas, USA
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5
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Carballo-Casla A, García-Esquinas E, Lopez-Garcia E, Sotos-Prieto M, Struijk EA, Caballero FF, Rodríguez-Artalejo F, Ortolá R. Consumption of food fried in olive oil and unhealthy aging in a Mediterranean country. Clin Nutr 2020; 40:277-285. [PMID: 32660791 DOI: 10.1016/j.clnu.2020.05.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/29/2020] [Accepted: 05/14/2020] [Indexed: 11/20/2022]
Abstract
BACKGROUND & AIMS Fried food has usually shown neutral or detrimental effects on many chronic diseases, possibly depending on the type of food fried and the frying oil, but its relationship with unhealthy aging is unknown. We examined how changes in fried food consumption over a 3-year period were linked to unhealthy aging over 3 and 6 years. METHODS Prospective cohort study in Spain with 2043 individuals aged ≥60 years, recruited in 2008-2010 and followed-up to 2012 and 2015. Fried food consumption was ascertained with a validated diet history, and unhealthy aging was measured with a 52-item health deficit accumulation index. RESULTS Compared with participants who reduced fried food consumption, those who increased it showed less deficit accumulation over 3 years (multivariable β [95% confidence interval]: -1.45 [-2.30, -0.61]), but not over 6 years of follow-up. More 3-year deficit accumulation was observed when replacing 100 g/day of fried food with an equal amount of non-fried food (1.48 [0.59, 2.37]); corresponding values in substitution analyses were 2.03 [1.03, 3.03] for fried protein-rich food, 10.76 [5.20, 16.33] for fried eggs, and 2.06 [0.68, 3.43] for fried fish. Also, increased olive oil intake was significantly associated with less 3-year deficit accumulation (total olive oil: -1.14 [-2.07, -0.21], and olive oil with non-fried food: -0.99 [-1.89, -0.08]). CONCLUSIONS In a Mediterranean country, where olive oil is the most common frying medium, increased fried food consumption was associated with delayed unhealthy aging over 3 years of follow-up; consumption of olive oil and fried protein-rich food (especially eggs and fish) were its main drivers. However, these associations did not generally remain after 6 years.
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Affiliation(s)
- Adrián Carballo-Casla
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/Idipaz, Calle del Arzobispo Morcillo 4, 28029 Madrid, Spain; CIBER of Epidemiology and Public Health (CIBERESP), Avenida de Monforte de Lemos 3-5, 28029 Madrid, Spain.
| | - Esther García-Esquinas
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/Idipaz, Calle del Arzobispo Morcillo 4, 28029 Madrid, Spain; CIBER of Epidemiology and Public Health (CIBERESP), Avenida de Monforte de Lemos 3-5, 28029 Madrid, Spain.
| | - Esther Lopez-Garcia
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/Idipaz, Calle del Arzobispo Morcillo 4, 28029 Madrid, Spain; CIBER of Epidemiology and Public Health (CIBERESP), Avenida de Monforte de Lemos 3-5, 28029 Madrid, Spain; IMDEA Food Institute, CEI UAM+CSIC, Carretera de Canto Blanco 8, 28049 Madrid, Spain.
| | - Mercedes Sotos-Prieto
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/Idipaz, Calle del Arzobispo Morcillo 4, 28029 Madrid, Spain; Department of Environmental Health, Harvard T.H. Chan School of Public Health, 665 Huntington Avenue, Boston, MA 02115, USA.
| | - Ellen A Struijk
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/Idipaz, Calle del Arzobispo Morcillo 4, 28029 Madrid, Spain; CIBER of Epidemiology and Public Health (CIBERESP), Avenida de Monforte de Lemos 3-5, 28029 Madrid, Spain.
| | - Francisco Félix Caballero
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/Idipaz, Calle del Arzobispo Morcillo 4, 28029 Madrid, Spain; CIBER of Epidemiology and Public Health (CIBERESP), Avenida de Monforte de Lemos 3-5, 28029 Madrid, Spain.
| | - Fernando Rodríguez-Artalejo
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/Idipaz, Calle del Arzobispo Morcillo 4, 28029 Madrid, Spain; CIBER of Epidemiology and Public Health (CIBERESP), Avenida de Monforte de Lemos 3-5, 28029 Madrid, Spain; IMDEA Food Institute, CEI UAM+CSIC, Carretera de Canto Blanco 8, 28049 Madrid, Spain.
| | - Rosario Ortolá
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/Idipaz, Calle del Arzobispo Morcillo 4, 28029 Madrid, Spain; CIBER of Epidemiology and Public Health (CIBERESP), Avenida de Monforte de Lemos 3-5, 28029 Madrid, Spain.
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Honerlaw JP, Ho YL, Nguyen XMT, Cho K, Vassy JL, Gagnon DR, O'Donnell CJ, Gaziano JM, Wilson PWF, Djousse L. Fried food consumption and risk of coronary artery disease: The Million Veteran Program. Clin Nutr 2019; 39:1203-1208. [PMID: 31279615 DOI: 10.1016/j.clnu.2019.05.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 05/03/2019] [Accepted: 05/06/2019] [Indexed: 01/28/2023]
Abstract
INTRODUCTION Previous studies of the relationship between fried food consumption and coronary artery disease (CAD) have yielded conflicting results. We tested the hypothesis that frequent fried food consumption is associated with a higher risk of incident CAD events in Million Veteran Program (MVP) participants. METHODS Veterans Health Administration electronic health record data were linked to questionnaires completed at MVP enrollment. Self-reported fried food consumption at baseline was categorized: (<1, 1-3, 4-6 times per week or daily). The outcome of interest was non-fatal myocardial infarction or CAD events. We fitted a Cox regression model adjusting for age, sex, race, education, exercise, smoking and alcohol consumption. RESULTS Of 154,663 MVP enrollees with survey data, mean age was 64 years and 90% were men. During a mean follow-up of approximately 3 years, there were 6,725 CAD events. There was a positive linear relationship between frequency of fried food consumption and risk of CAD (p for trend 0.0015). Multivariable adjusted hazard ratios (95% CI) were 1.0 (ref), 1.07 (1.01-1.13), 1.08 (1.01-1.16), and 1.14 (1.03-1.27) across consecutive increasing categories of fried food intake. CONCLUSIONS In a large national cohort of U.S. Veterans, fried food consumption has a positive, dose-dependent association with CAD.
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Affiliation(s)
- Jacqueline P Honerlaw
- Massachusetts Veterans Epidemiology Research and Information Center (MAVERIC), VA Boston Healthcare System, Boston, MA, USA.
| | - Yuk-Lam Ho
- Massachusetts Veterans Epidemiology Research and Information Center (MAVERIC), VA Boston Healthcare System, Boston, MA, USA
| | - Xuan-Mai T Nguyen
- Massachusetts Veterans Epidemiology Research and Information Center (MAVERIC), VA Boston Healthcare System, Boston, MA, USA; Department of Medicine, Brigham and Women's Hospital, Boston, MA, USA; Harvard Medical School, Boston, MA, USA
| | - Kelly Cho
- Massachusetts Veterans Epidemiology Research and Information Center (MAVERIC), VA Boston Healthcare System, Boston, MA, USA; Department of Medicine, Brigham and Women's Hospital, Boston, MA, USA; Harvard Medical School, Boston, MA, USA
| | - Jason L Vassy
- Massachusetts Veterans Epidemiology Research and Information Center (MAVERIC), VA Boston Healthcare System, Boston, MA, USA; Department of Medicine, Brigham and Women's Hospital, Boston, MA, USA; Harvard Medical School, Boston, MA, USA
| | - David R Gagnon
- Massachusetts Veterans Epidemiology Research and Information Center (MAVERIC), VA Boston Healthcare System, Boston, MA, USA; Department of Biostatistics, Boston University School of Public Health, Boston, MA, USA
| | - Christopher J O'Donnell
- Massachusetts Veterans Epidemiology Research and Information Center (MAVERIC), VA Boston Healthcare System, Boston, MA, USA; Harvard Medical School, Boston, MA, USA
| | - J Michael Gaziano
- Massachusetts Veterans Epidemiology Research and Information Center (MAVERIC), VA Boston Healthcare System, Boston, MA, USA; Department of Medicine, Brigham and Women's Hospital, Boston, MA, USA; Harvard Medical School, Boston, MA, USA
| | - Peter W F Wilson
- Atlanta VA Medical Center, Decatur, GA, USA; Emory University Schools of Medicine and Public Health, Atlanta, GA, USA
| | - Luc Djousse
- Massachusetts Veterans Epidemiology Research and Information Center (MAVERIC), VA Boston Healthcare System, Boston, MA, USA; Department of Medicine, Brigham and Women's Hospital, Boston, MA, USA; Harvard Medical School, Boston, MA, USA
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Sun Y, Liu B, Snetselaar LG, Robinson JG, Wallace RB, Peterson LL, Bao W. Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study. BMJ 2019; 364:k5420. [PMID: 30674467 PMCID: PMC6342269 DOI: 10.1136/bmj.k5420] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
OBJECTIVE To examine the prospective association of total and individual fried food consumption with all cause and cause specific mortality in women in the United States. DESIGN Prospective cohort study. SETTING Women's Health Initiative conducted in 40 clinical centers in the US. PARTICIPANTS 106 966 postmenopausal women aged 50-79 at study entry who were enrolled between September 1993 and 1998 in the Women's Health Initiative and followed until February 2017. MAIN OUTCOME MEASURES All cause mortality, cardiovascular mortality, and cancer mortality. RESULTS 31 558 deaths occurred during 1 914 691 person years of follow-up. For total fried food consumption, when comparing at least one serving per day with no consumption, the multivariable adjusted hazard ratio was 1.08 (95% confidence interval 1.01 to 1.16) for all cause mortality and 1.08 (0.96 to 1.22) for cardiovascular mortality. When comparing at least one serving per week of fried chicken with no consumption, the hazard ratio was 1.13 (1.07 to 1.19) for all cause mortality and 1.12 (1.02 to 1.23) for cardiovascular mortality. For fried fish/shellfish, the corresponding hazard ratios were 1.07 (1.03 to 1.12) for all cause mortality and 1.13 (1.04 to 1.22) for cardiovascular mortality. Total or individual fried food consumption was not generally associated with cancer mortality. CONCLUSIONS Frequent consumption of fried foods, especially fried chicken and fried fish/shellfish, was associated with a higher risk of all cause and cardiovascular mortality in women in the US.
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Affiliation(s)
- Yangbo Sun
- Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, IA, USA
| | - Buyun Liu
- Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, IA, USA
| | - Linda G Snetselaar
- Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, IA, USA
| | - Jennifer G Robinson
- Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, IA, USA
- Department of Internal Medicine, Carver College of Medicine, University of Iowa, Iowa City, IA, USA
| | - Robert B Wallace
- Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, IA, USA
| | - Lindsay L Peterson
- Division of Medical Oncology, Department of Medicine, Washington University School of Medicine, St Louis, MO, USA
| | - Wei Bao
- Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, IA, USA
- Obesity Research and Education Initiative, University of Iowa, Iowa City, IA, USA
- Fraternal Order of Eagles Diabetes Research Center, University of Iowa, Iowa City, IA, USA
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Ganesan K, Sukalingam K, Xu B. Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review. Crit Rev Food Sci Nutr 2017; 59:488-505. [DOI: 10.1080/10408398.2017.1379470] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Kumar Ganesan
- Food Science and Technology Program, Beijing Normal University – Hong Kong Baptist University United International College, Zhuhai, China
| | - Kumeshini Sukalingam
- Food Science and Technology Program, Beijing Normal University – Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University – Hong Kong Baptist University United International College, Zhuhai, China
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Gadiraju TV, Patel Y, Gaziano JM, Djoussé L. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence. Nutrients 2015; 7:8424-30. [PMID: 26457715 PMCID: PMC4632424 DOI: 10.3390/nu7105404] [Citation(s) in RCA: 95] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 09/03/2015] [Accepted: 09/23/2015] [Indexed: 11/16/2022] Open
Abstract
Fried food consumption and its effects on cardiovascular disease are still subjects of debate. The objective of this review was to summarize current evidence on the association between fried food consumption and cardiovascular disease, diabetes, hypertension and obesity and to recommend directions for future research. We used PubMed, Google Scholar and Medline searches to retrieve pertinent publications. Most available data were based on questionnaires as a tool to capture fried food intakes, and study design was limited to case-control and cohort studies. While few studies have reported a positive association between frequencies of fried food intake and risk of coronary artery disease, heart failure, diabetes or hypertension, other investigators have failed to confirm such an association. There is strong evidence suggesting a higher risk of developing chronic disease when fried foods are consumed more frequently (i.e., four or more times per week). Major gaps in the current literature include a lack of detailed information on the type of oils used for frying foods, stratification of the different types of fried food, frying procedure (deep and pan frying), temperature and duration of frying, how often oils were reused and a lack of consideration of overall dietary patterns. Besides addressing these gaps, future research should also develop tools to better define fried food consumption at home versus away from home and to assess their effects on chronic diseases. In summary, the current review provides enough evidence to suggest adverse health effects with higher frequency of fried food consumption. While awaiting confirmation from future studies, it may be advisable to the public to consume fried foods in moderation while emphasizing an overall healthy diet.
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Affiliation(s)
- Taraka V Gadiraju
- The Division of Aging, Department of Medicine, Brigham and Women's Hospital.
- Boston Veterans Affairs Healthcare System, Boston, MA 02130, USA.
| | - Yash Patel
- The Division of Aging, Department of Medicine, Brigham and Women's Hospital.
- Boston Veterans Affairs Healthcare System, Boston, MA 02130, USA.
| | - J Michael Gaziano
- The Division of Aging, Department of Medicine, Brigham and Women's Hospital.
- Boston Veterans Affairs Healthcare System, Boston, MA 02130, USA.
| | - Luc Djoussé
- The Division of Aging, Department of Medicine, Brigham and Women's Hospital.
- Boston Veterans Affairs Healthcare System, Boston, MA 02130, USA.
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Bostic JN, Palafox SJ, Rottmueller ME, Jahren AH. Effect of baking and fermentation on the stable carbon and nitrogen isotope ratios of grain-based food. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2015; 29:937-947. [PMID: 26407308 DOI: 10.1002/rcm.7178] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2014] [Revised: 02/17/2015] [Accepted: 02/21/2015] [Indexed: 06/05/2023]
Abstract
RATIONALE Isotope ratio mass spectrometry (IRMS) is used extensively to reconstruct general attributes of prehistoric and modern diets in both humans and animals. In order to apply these methods to the accurate determination of specific intakes of foods/nutrients of interest, the isotopic signature of individually consumed foods must be constrained. For example, 86% of the calories consumed in the USA are derived from processed and prepared foods, but the relationship between the stable isotope composition of raw ingredients and the resulting products has not been characterized. METHODS To examine the effect of common cooking techniques on the stable isotope composition of grain-based food items, we prepared yeast buns and sugar cookies from standardized recipes and measured bulk δ(13) C and δ(15) N values of samples collected throughout a 75 min fermentation process (buns) and before and after baking at 190°C (buns and cookies). Simple isotope mixing models were used to determine if the isotopic signatures of 13 multi-ingredient foods could be estimated from the isotopic signatures of their constituent raw ingredients. RESULTS No variations in δ(13) C or δ(15) N values were detected between pre- and post-baked yeast buns (pre: -24.78‰/2.61‰, post: -24.75‰/2.74‰), beet-sugar cookies (pre: -24.48‰/3.84‰, post: -24.47‰/3.57‰), and cane-sugar cookies (pre: -19.07‰/2.97‰, post: -19.02‰/3.21‰), or throughout a 75 min fermentation process in yeast buns. Using isotopic mass balance equations, the δ(13) C/δ(15) N values of multi-ingredient foods were estimated from the isotopic composition of constituent raw ingredients to within 0.14 ± 0.13‰/0.24 ± 0.17‰ for gravimetrically measured recipes and 0.40 ± 0.38‰/0.58 ± 0.53‰ for volumetrically measured recipes. CONCLUSIONS Two common food preparation techniques, baking and fermentation, do not substantially affect the carbon or nitrogen isotopic signature of grain-based foods. Mass-balance equations can be used to accurately estimate the isotopic signature of multi-ingredient food items for which quantitative ingredient information is available.
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Affiliation(s)
- Joshua N Bostic
- Department of Geology and Geophysics, University of Hawaii at Manoa, Honolulu, HI, 96822, USA
| | - Sherilyn J Palafox
- Department of Geology and Geophysics, University of Hawaii at Manoa, Honolulu, HI, 96822, USA
| | - Marina E Rottmueller
- Department of Geology and Geophysics, University of Hawaii at Manoa, Honolulu, HI, 96822, USA
| | - A Hope Jahren
- Department of Geology and Geophysics, University of Hawaii at Manoa, Honolulu, HI, 96822, USA
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Reported fried food consumption and the incidence of hypertension in a Mediterranean cohort: the SUN (Seguimiento Universidad de Navarra) project. Br J Nutr 2014; 112:984-91. [PMID: 25201306 DOI: 10.1017/s0007114514001755] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Reported associations between the consumption of fried foods and the incidence of obesity or weight gain make it likely that fried food consumption might also be associated with the development of hypertension. However, evidence from long-term prospective studies is scarce. Therefore, the aim of the present study was to longitudinally evaluate this association in a prospective cohort. The SUN (Seguimiento Universidad de Navarra) project is a Mediterranean cohort study of university graduates conducted in Spain, which started in December 1999 and is still ongoing. In the present study, we included 13,679 participants (5059 men and 8620 women), free of hypertension at baseline with a mean age of 36·5 (SD 10·8) years. Total fried food consumption was estimated at baseline. The outcome was the incidence of a medical diagnosis of self-reported hypertension during the follow-up period. To assess the association between the consumption of fried foods and the subsequent risk of developing incident hypertension during the follow-up period, Cox regression models were used. During a median follow-up period of 6·3 years, 1232 incident cases of hypertension were identified. After adjusting for potential confounders, the adjusted hazard ratios for developing hypertension were 1·18 (95% CI 1·03, 1·36) and 1·21 (95% CI 1·04, 1·41) for those consuming fried foods 2-4 and >4 times/week, respectively, compared with those consuming fried foods < 2 times/week (P for trend = 0·009). In conclusion, frequent consumption of fried foods at baseline was found to be associated with a higher risk of hypertension during the follow-up period in a Mediterranean cohort of university graduates.
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Stott-Miller M, Neuhouser ML, Stanford JL. Consumption of deep-fried foods and risk of prostate cancer. Prostate 2013; 73:960-9. [PMID: 23335051 PMCID: PMC3756514 DOI: 10.1002/pros.22643] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/11/2012] [Accepted: 12/18/2012] [Indexed: 01/12/2023]
Abstract
BACKGROUND Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. METHODS We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate-specific antigen level). RESULTS Compared with <1/week, there was a positive association with PCa risk for intake ≥1/week of French fries (OR = 1.37; 95% CI, 1.11-1.69), fried chicken (OR = 1.30; 95% CI, 1.04-1.62), fried fish (OR = 1.32; 95% CI, 1.05-1.66), and doughnuts (OR = 1.35; 95% CI, 1.11-1.66). There was no association for snack chips (OR = 1.08; 95% CI, 0.89-1.32). Most of the estimates were slightly stronger for more aggressive disease (OR = 1.41; 95% CI, 1.04-1.92 for fried fish). CONCLUSION Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined.
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Affiliation(s)
- Marni Stott-Miller
- Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle, WA
| | - Marian L. Neuhouser
- Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle, WA
- Department of Epidemiology, School of Public Health, University of Washington, Seattle, WA
| | - Janet L. Stanford
- Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle, WA
- Department of Epidemiology, School of Public Health, University of Washington, Seattle, WA
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Panetta RJ, Jahren AH. Single-step transesterification with simultaneous concentration and stable isotope analysis of fatty acid methyl esters by gas chromatography-combustion-isotope ratio mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2011; 25:1373-1381. [PMID: 21504002 DOI: 10.1002/rcm.5001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) is increasingly applied to food and metabolic studies for stable isotope analysis (δ(13) C), with the quantification of analyte concentration often obtained via a second alternative method. We describe a rapid direct transesterification of triacylglycerides (TAGs) for fatty acid methyl ester (FAME) analysis by GC-C-IRMS demonstrating robust simultaneous quantification of amount of analyte (mean r(2) =0.99, accuracy ±2% for 37 FAMEs) and δ(13) C (±0.13‰) in a single analytical run. The maximum FAME yield and optimal δ(13) C values are obtained by derivatizing with 10% (v/v) acetyl chloride in methanol for 1 h, while lower levels of acetyl chloride and shorter reaction times skewed the δ(13) C values by as much as 0.80‰. A Bland-Altman evaluation of the GC-C-IRMS measurements resulted in excellent agreement for pure oils (±0.08‰) and oils extracted from French fries (±0.49‰), demonstrating reliable simultaneous quantification of FAME concentration and δ(13) C values. Thus, we conclude that for studies requiring both the quantification of analyte and δ(13) C data, such as authentication or metabolic flux studies, GC-C-IRMS can be used as the sole analytical method.
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Affiliation(s)
- Robert J Panetta
- Department of Geology and Geophysics, University of Hawaii, Honolulu, HI 96822, USA.
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