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Deng H, Qiu J, Zhang R, Xu J, Qu Y, Wang J, Liu Y, Gligorovski S. Ozone Chemistry on Greasy Glass Surfaces Affects the Levels of Volatile Organic Compounds in Indoor Environments. Environ Sci Technol 2024; 58:8393-8403. [PMID: 38691770 DOI: 10.1021/acs.est.3c08196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2024]
Abstract
The chemistry of ozone (O3) on indoor surfaces leads to secondary pollution, aggravating the air quality in indoor environments. Here, we assess the heterogeneous chemistry of gaseous O3 with glass plates after being 1 month in two different kitchens where Chinese and Western styles of cooking were applied, respectively. The uptake coefficients of O3 on the authentic glass plates were measured in the dark and under UV light irradiation typical for indoor environments (320 nm < λ < 400 nm) at different relative humidities. The gas-phase product compounds formed upon reactions of O3 with the glass plates were evaluated in real time by a proton-transfer-reaction quadrupole-interface time-of-flight mass spectrometer. We observed typical aldehydes formed by the O3 reactions with the unsaturated fatty acid constituents of cooking oils. The formation of decanal, 6-methyl-5-hepten-2-one (6-MHO), and 4-oxopentanal (4-OPA) was also observed. The employed dynamic mass balance model shows that the estimated mixing ratios of hexanal, octanal, nonanal, decanal, undecanal, 6-MHO, and 4-OPA due to O3 chemistry with authentic grime-coated kitchen glass surfaces are higher in the kitchen where Chinese food was cooked compared to that where Western food was cooked. These results show that O3 chemistry on greasy glass surfaces leads to enhanced VOC levels in indoor environments.
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Affiliation(s)
- Huifan Deng
- State Key Laboratory of Organic Geochemistry and Guangdong Provincial Key Laboratory of Environmental Protection and Resources Utilization, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou 510640, China
- Guangdong-Hong Kong-Macao Joint Laboratory for Environmental Pollution and Control, Guangzhou Institute of Geochemistry, Chinese Academy of Science, Guangzhou 510640, China
- Chinese Academy of Science, Center for Excellence in Deep Earth Science, Guangzhou 510640, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jia Qiu
- Key Joint Laboratory of Environmental Simulation and Pollution Control, College of Environmental Sciences and Engineering and Center for Environment and Health, Peking University, Beijing 100871, China
| | - Runqi Zhang
- Department of Materials Environmental Engineering, Shanxi Polytechnic College, Shanxi 237016, China
| | - Jinli Xu
- State Key Laboratory of Organic Geochemistry and Guangdong Provincial Key Laboratory of Environmental Protection and Resources Utilization, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou 510640, China
- Guangdong-Hong Kong-Macao Joint Laboratory for Environmental Pollution and Control, Guangzhou Institute of Geochemistry, Chinese Academy of Science, Guangzhou 510640, China
- Chinese Academy of Science, Center for Excellence in Deep Earth Science, Guangzhou 510640, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yuekun Qu
- Key Joint Laboratory of Environmental Simulation and Pollution Control, College of Environmental Sciences and Engineering and Center for Environment and Health, Peking University, Beijing 100871, China
| | - Jixuan Wang
- Key Joint Laboratory of Environmental Simulation and Pollution Control, College of Environmental Sciences and Engineering and Center for Environment and Health, Peking University, Beijing 100871, China
| | - Yingjun Liu
- Key Joint Laboratory of Environmental Simulation and Pollution Control, College of Environmental Sciences and Engineering and Center for Environment and Health, Peking University, Beijing 100871, China
| | - Sasho Gligorovski
- State Key Laboratory of Organic Geochemistry and Guangdong Provincial Key Laboratory of Environmental Protection and Resources Utilization, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou 510640, China
- Guangdong-Hong Kong-Macao Joint Laboratory for Environmental Pollution and Control, Guangzhou Institute of Geochemistry, Chinese Academy of Science, Guangzhou 510640, China
- Chinese Academy of Science, Center for Excellence in Deep Earth Science, Guangzhou 510640, China
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Kheirouri S, Alizadeh M, Keramati M. High use of non-hydrogenated plant source oils and mayonnaise sauce increase the risk of Parkinson disease. Nutr Neurosci 2023:1-8. [PMID: 37997257 DOI: 10.1080/1028415x.2023.2277974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2023]
Abstract
Objectives: This study aimed to assess the contribution of edible/cooking oils and mayonnaise sauce in the severity, motor and non-motor symptoms, and risk of Parkinson's disease (PD).Methods: In this study, 120 patients with PD and 50 healthy individuals participated. The frequency and quantity of edible/cooking oils including animal and plant source oils (hydrogenated and nonhydrogenated) and mayonnaise sauce used by participants were determined using a food frequency questionnaire. The severity of PD was determined by the Unified Parkinson's Disease Rating Scale (UPDRS).Results: Patients with PD had lower use of hydrogenated plant-based oil (HPO) (p < 0.001) and animal oils (p < 0.001) but had higher use of non-hydrogenated plant-based oil (NHPO) (p < 0.001), olive oil (p = 0.02), and mayonnaise sauce (p < 0.001) compared with the healthy subjects. Use of each unit HPO reduced 4% the odds of PD (p = 0.01). The odds of PD increased 20% by each unit increase in NHPO usage (p = 0.001), 49% by olive oil (p = 0.02), and 127% by mayonnaise sauce (p = 0.004) intake. According to receiver operator characteristics curve analysis, mayonnaise sauce and NHPO had the largest area under the curve in predicting PD. Intake of animal oil was positively correlated with total score of UPDRS (p = 0.05) and motor symptoms (p = 0.04). Intake of butter was positively correlated with total score of UPDRS (p = 0.047), nonmotor aspects of experiences of daily living (p = 0.02), and motor examination (p = 0.02).Discussion: The findings indicate that high intake of HPO reduces, while high intake of NHPO, olive oil, and mayonnaise sauce increases the odds of PD.
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Affiliation(s)
- Sorayya Kheirouri
- Department of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Alizadeh
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Majid Keramati
- Department of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
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Ghasemi-Sadabadi M, Ebrahimnezhad Y, Maheri-Sis N, Shaddel Teli A, Ghiasi Ghalehkandi J, Veldkamp T. Supplementation of pomegranate processing waste and waste soybean cooking oil as an alternative feed resource with vitamin E in broiler nutrition: effects on productive performance, meat quality and meat fatty acid composition. Arch Anim Nutr 2021; 75:355-375. [PMID: 34461782 DOI: 10.1080/1745039x.2021.1965414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 08/02/2021] [Indexed: 10/20/2022]
Abstract
This research aimed to determine the effect of dietary supplementation of pomegranate peels powder and waste soybean cooking oil on the performance and meat quality of male Ross 308 broiler chickens. Before start of the experiment, the metabolisable energy of pomegranate peels and other nutritive and chemical contents of pomegranate peels were measured. Also, peroxidation indices and fatty acids profiles of experimental oils were analysed. The experiment was designed as a 3 × 3 × 2 factorial arrangement of treatments including i) pomegranate peels (0, 4 and 8%), ii) waste soybean cooking oil (0, 2 and 4%) and iii) vitamin E (0 and 200 mg/kg diet). Supplementation of 8% pomegranate peels significantly decreased growth performance of broiler chickens (p < 0.05). The supplementation of 4% waste cooking oil significantly reduced body weight gain during the grower and whole experimental period (p < 0.05). Pomegranate peels supplementation decreased peroxide value (PV) and thiobarbituric acid (TBA) and increased pH of meat (p < 0.05). Supplementation of 4% waste cooking oil increased PV and TBA and reduced crude protein, water holding capacity (WHC), and pH of meat (p < 0.05). Vitamin E supplementation significantly decreased TBA and increased WHC of meat (p < 0.05). Supplementation of pomegranate peels decreased saturated fatty acids (SFA) and increased polyunsaturated fatty acids (PUFA) of meat (p < 0.05). Broilers fed diets with 4% waste cooking oil showed higher SFA and lower PUFA contents in meat (p < 0.05). So it can be concluded that 4% pomegranate peels could be used as an alternative feed ingredient and a source of antioxidants in broiler diets, and also 2% waste soybean cooking oil can be included as feed ingredient in broiler diets without adversely affecting performance.
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Affiliation(s)
| | - Yahya Ebrahimnezhad
- Department of Animal Science, Shabestar Branch, Islamic Azad University, Shabestar, Iran
| | - Naser Maheri-Sis
- Department of Animal Science, Shabestar Branch, Islamic Azad University, Shabestar, Iran
| | - Abdolahad Shaddel Teli
- Department of Animal Science, Shabestar Branch, Islamic Azad University, Shabestar, Iran
| | | | - Teun Veldkamp
- Wageningen Livestock Research, Wageningen University & Research, AH Wageningen, The Netherlands
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Bryant CM, Warnica JM, Chen R, Shepard C. Identification of triglycerides in liquid and fire debris samples by triple quadrupole liquid chromatography-mass spectrometry. J Forensic Sci 2020; 66:534-546. [PMID: 33136299 DOI: 10.1111/1556-4029.14612] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 10/08/2020] [Accepted: 10/09/2020] [Indexed: 11/27/2022]
Abstract
Analysis of fire debris for triglyceride-based oils may be of interest to fire investigators depending on the circumstances of a particular fire. Such circumstances include accidental or intentionally set cooking oil fires, fires involving triglyceride-based "eco" fire log products, and spontaneous ignition fires that involve drying oils on rags. Many forensic laboratories utilize gas chromatography-mass spectrometry following fatty acid methyl esterification to identify triglyceride residues in fire debris extracts. This study explores an alternate approach, which involves the identification of intact triglycerides by liquid chromatography-mass spectrometry-mass spectrometry (LC-MS/MS). 52 triglyceride-based oils and fats (22 different types) were analyzed by LC-MS/MS using multiple reaction monitoring to investigate variation in triglyceride content between different brands and types of oil and fat. Selected oils were then degraded by exposure to air, typical cooking conditions and/or fire conditions to simulate samples that are typically encountered by Fire Debris Analysts in fire investigation cases. Triglycerides were identified in all pristine and degraded oil samples, and relative peak areas for degraded samples often resembled their pristine oil counterparts. In samples where relative peak area differences were noted, more predominant degradation was observed for triglycerides with a higher proportion of poly-unsaturated fatty acids. Variability in triglyceride content between different brands and types of oil are discussed, as well as factors affecting the identification of triglyceride peaks in commercial oil samples, as compared to the corresponding analytical standard.
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Affiliation(s)
| | | | - Rachel Chen
- Centre of Forensic Sciences, Toronto, Ontario, Canada
| | - Cara Shepard
- Centre of Forensic Sciences, Toronto, Ontario, Canada
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Zhuang P, Mao L, Wu F, Wang J, Jiao J, Zhang Y. Cooking Oil Consumption Is Positively Associated with Risk of Type 2 Diabetes in a Chinese Nationwide Cohort Study. J Nutr 2020; 150:1799-1807. [PMID: 32364230 PMCID: PMC7330485 DOI: 10.1093/jn/nxaa103] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 03/12/2020] [Accepted: 03/25/2020] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND Evidence suggests that the relations between intakes of individual fatty acids and risk of type 2 diabetes (T2D) vary. However, associations between intakes of different cooking oils as sources of fatty acids and incident T2D remain largely unknown. OBJECTIVES We aimed to evaluate relations between intakes of individual cooking oils and incident T2D in a nationwide Chinese cohort. METHODS Overall 15,022 Chinese adults aged ≥20 y from the China Health and Nutrition Survey (CHNS) without self-reported T2D at entry in the 1997, 2000, 2004, 2006, or 2009 rounds were followed up until 2011. Consumption of various cooking oils/fats including lard, peanut oil, soybean oil, canola oil, sesame oil, and refined blended plant oil was assessed using 3-d 24-h records in each survey and the cumulative mean intake was calculated. Multivariable-adjusted Cox proportional hazards regression models were constructed to estimate the HRs of T2D. RESULTS A total of 1014 cases were recorded after a median follow-up of 14 y. The intakes of animal and plant cooking oils/fats were both associated with higher T2D risk. Compared with nonconsumers, multivariable-adjusted HRs and 95% CIs for the highest tertiles were 1.31 (1.03, 1.67) for lard, 1.36 (1.10, 1.66) for peanut oil, 1.14 (0.91, 1.43) for soybean oil, 1.11 (0.87, 1.43) for canola oil, 1.02 (0.79, 1.32) for sesame oil, and 1.42 (1.12, 1.82) for refined blended plant oil. Substituting 1 tablespoon/d (8 g · 2000 kcal-1 · d-1) of soybean oil for the sum of lard, peanut oil, refined blended plant oil, and other plant oils was associated with a 3% (HR: 0.97; 95% CI: 0.95, 0.99) lower risk of T2D. CONCLUSIONS Intakes of lard, peanut oil, and refined blended plant oil but not soybean oil, canola oil, and sesame oil are associated with higher T2D risk. Reducing the consumption of cooking oils in general may be protective against T2D among the Chinese population.This trial was registered at clinicaltrials.gov as NCT03259321.
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Affiliation(s)
- Pan Zhuang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Lei Mao
- Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Fei Wu
- Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Jun Wang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
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Wang PS, Kuo CH, Yang HC, Liang YJ, Huang CJ, Sheen LY, Pan WH. Postprandial Metabolomics Response to Various Cooking Oils in Humans. J Agric Food Chem 2018; 66:4977-4984. [PMID: 29716192 DOI: 10.1021/acs.jafc.8b00530] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Lipids account for a high proportion of dietary calories, which greatly affect human health. As a result of differences in composition of fatty acid of individual cooking oils, certain biological effects of these oils may vary. This study aimed to compare postprandial metabolomic profiles of six commonly consumed cooking oils/fats. Adopting a switch-over experimental design ( n = 15), we carried out a human feeding study with six groups (control without oils, soybean oil, olive oil, palm oil, camellia oil, and tallow) and collected fasting and postprandial serum samples. The metabolomic profile was measured by ultra-high-pressure liquid chromatography-quadrupole time of flight. We observed significant differences between the control group and experimental groups for 33 serum metabolites (false discovery rate; p < 0.05), which take part in lipid digestion, fatty acid metabolism, metabolism of pyrimidines and pyrimidine nucleosides, amino acid metabolism, neurobiology, and antioxidation. Sparse partial least squares discriminant analysis revealed distinct metabolomics patterns between monounsaturated fatty acid (MUFA) and saturated fatty acid oils, between soybean oil, olive oil, and palm oil, and between two MUFA-rich oils (olive and camellia oils). The present metabolomics study suggests shared and distinct metabolisms of various cooking oils/fats.
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Affiliation(s)
| | - Ching-Hua Kuo
- School of Pharmacy, College of Medicine , National Taiwan University , 33 Linsen South Road , Zhongzheng District, Taipei 10055 , Taiwan
- The Metabolomics Core Laboratory, Center of Genomic Medicine , National Taiwan University , 2 Syu-jhou Road , Taipei 10055 , Taiwan
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Ferrucci LM, Daniel CR, Kapur K, Chadha P, Shetty H, Graubard BI, George PS, Osborne W, Yurgalevitch S, Devasenapathy N, Chatterjee N, Prabhakaran D, Gupta PC, Mathew A, Sinha R. Measurement of spices and seasonings in India: opportunities for cancer epidemiology and prevention. Asian Pac J Cancer Prev 2010; 11:1621-1629. [PMID: 21338207 PMCID: PMC3072051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/30/2023] Open
Abstract
Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items, which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarly added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk.
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Affiliation(s)
- Leah M. Ferrucci
- Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, MD, USA
| | - Carrie R. Daniel
- Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, MD, USA
| | | | - Puneet Chadha
- Centre for Chronic Disease Control, New Delhi, India
| | - Hemali Shetty
- Healis□Sekhsaria Institute for Public Health, Navi Mumbai, India
| | - Barry I. Graubard
- Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, MD, USA
| | | | - Whitney Osborne
- Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, MD, USA
| | | | | | - Nilanjan Chatterjee
- Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, MD, USA
| | | | - Prakash C. Gupta
- Healis□Sekhsaria Institute for Public Health, Navi Mumbai, India
| | | | - Rashmi Sinha
- Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, MD, USA
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