Comparing two methods for deriving dietary patterns associated with risk of metabolic syndrome among middle-aged and elderly Taiwanese adults with impaired kidney function by Adi Lukas Kurniawan, Chien-Yeh Hsu, Hsiu-An Lee, Hsiao-Hsien Rau, Rathi Paramastri, Ahmad Syauqy, Jane C.-J. Chao

“…Results We identified two similar dietary pattern characteristics (high intakes of deep fried foods, preserved or processed foods, dipping sauce, meat, sugary drinks, organ meats, jam/honey, fried rice/flour products, instant noodles and eggs) derived by PCA and RRR. …”
Get full text

School-Based Intervention to Improve Healthy Eating Practices Among Malaysian Adolescents: A Feasibility Study Protocol by Shooka Mohammadi, Tin Tin Su, Tin Tin Su, Muhammad Yazid Jalaludin, Maznah Dahlui, Mohd Nahar Azmi Mohamed, Angeliki Papadaki, Russell Jago, Zoi Toumpakari, Hazreen A. Majid, Hazreen A. Majid

“…This refers to foods which are energy-dense and not nutritious, such as confectionery and deep-fried foods. They will also be prohibited from selling soft drinks, which are sugar-rich. …”
Get full text

Traditions and innovations in nutrition of the Sysolsky Komi in the first half of the 20th century by Chudova T.I.

“…The technology of cooking was predetermined by the presence of an oven which can bake, boil, stew and deep fry, while frying as a cooking method would be difficult to perform. …”
Get full text

Diet as a Risk Factor for Early-Onset Colorectal Adenoma and Carcinoma: A Systematic Review by Kaitlin L. Carroll, Andrew D. Frugé, Martin J. Heslin, Elizabeth A. Lipke, Michael W. Greene

“…Those who consumed large amounts of deep-fried foods, refined foods, followed a high fat diet, consumed large amounts of sugary drinks and desserts, and had low folate and fiber consumption had a significantly higher occurrence of EOCRC. …”
Get full text

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles by Paramee Noonim, Bharathipriya Rajasekaran, Karthikeyan Venkatachalam

“…The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. …”
Get full text

Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours by Pius Ifeanyi Okolie, Coker Muibat Temitope, Emilymary Chima Okolie, Emmanuel Kehinde Oke, Kudirat Aina Agboola, Solomon Olutayo Abayomi

“…The flour mixes were made into dough and deep-fried to produce Kokoro. The colour, textural quality, proximate composition, antinutritional factors, and mineral content, of Kokoro samples, were determined by standard methods. …”
Get full text

Hsp70.1 carbonylation induces lysosomal cell death for lifestyle-related diseases by Tetsumori Yamashima, Tetsumori Yamashima, Takuya Seike, Shinji Oikawa, Hatasu Kobayashi, Hidenori Kido, Masahiro Yanagi, Daisuke Yamamiya, Shihui Li, Piyakarn Boontem, Eishiro Mizukoshi

“…In addition, hydroxynonenal is generated during cooking deep-fried foods with vegetable oils especially containing linoleic acids. …”
Get full text

Urinary Levels of Trimethylamine‐N‐Oxide and Incident Coronary Heart Disease: A Prospective Investigation Among Urban Chinese Adults by Danxia Yu, Xiao‐Ou Shu, Emilio S. Rivera, Xianglan Zhang, Qiuyin Cai, Marion W. Calcutt, Yong‐Bing Xiang, Honglan Li, Yu‐Tang Gao, Thomas J. Wang, Wei Zheng

“…The odds ratio for the highest versus lowest quartiles of TMAO was 1.91 (95% CI, 1.08–3.35; Ptrend=0.008) after adjusting for CHD risk factors including obesity, diet, lifestyle, and metabolic diseases and 1.75 (95% CI, 0.96–3.18; Ptrend=0.03) after further adjusting for potential confounders or mediators including central obesity, dyslipidemia, inflammation, and intake of seafood and deep‐fried meat or fish, which were associated with TMAO level in this study. …”
Get full text

Fish consumption pattern among adults of different ethnics in Peninsular Malaysia by Nurul Izzah Ahmad, Wan Rozita Wan Mahiyuddin, Tengku Rozaina Tengku Mohamad, Cheong Yoon Ling, Siti Fatimah Daud, Nasriyah Che Hussein, Nor Aini Abdullah, Rafiza Shaharudin, Lokman Hakim Sulaiman

“…The most preferred cooking style by Malaysians was deep-fried fish, followed by fish cooked in thick and/or thin chili gravy, fish curry, and fish cooked with coconut milk mixed with other spices and flavorings. …”
Get full text

Association of Testosterone-Related Dietary Pattern with Testicular Function among Adult Men: A Cross-Sectional Health Screening Study in Taiwan by Adi-Lukas Kurniawan, Chien-Yeh Hsu, Jane C-J Chao, Rathi Paramastri, Hsiu-An Lee, Pao-Chin Lai, Nan-Chen Hsieh, Shu-Fang Vivienne Wu

“…Our study suggesting that testosterone-related dietary pattern (rich in preserved vegetables or processed meat or fish, deep-fried foods, innards organs, rice or flour products cooked in oil, and dipping sauce, but low in milk, dairy products, legumes, or beans, and dark or leafy vegetables) was associated with a poor testicular function.…”
Get full text

Serum phospholipid fatty acids, dietary patterns and type 2 diabetes among urban Ghanaians by Franziska Jannasch, George Bedu-Addo, Matthias B. Schulze, Frank P. Mockenhaupt, Ina Danquah

“…FAs from manufactured foods (SFAs) and deep-fried meals (TFAs) did not contribute to the observed associations between dietary patterns and T2D. …”
Get full text

Simultaneous Effect of Aerobic Exercise and Octapamine on Tissue Levels of NLRP1, Leptin, Carbonyl Protein and Inflammatory Histological Changes of Brown Adipose Tissue in Rats Fed... by N Darvishzadeh, K Aziz Beigi, Z Etemad

“…Therefore, the aim of this study was to investigation the simultaneous effect of aerobic exercise and Octopamine on NLR Family Pyrin Domain Containing 1 (NLRP1), leptin, carbonyl protein of brown adipose tissue changes in rats fed with deep fried oil.   Methods: In the present experimental study conducted in 2019, 40 male Wistar rats (age 20 weeks; weight ± 350 20 20 g) were randomly selected in healthy control groups (n = 8), control with heated oil (n = 8). …”
Get full text

Effects of Cooking Medium and Batter Formulation on Quality Attributes Of Fried Fish Fillets by Moradi, Yazdan

“…The breaded and non-breaded black pomfret (Parastromateus niger) fillets were deep-fried in sunflower oil and palm olein and evaluated for the physico-chemical properties such as fat content, moisture loss, texture and color changes. …”
Get full text

Prevalence and Risk Factors of Chronic Obstructive Pulmonary Disease in Kashi Region, Northwestern China by Li L, Zhong X, Zheng A, JianKun C, Budukadeer AA, Aini P, Tuerxun M, Yasen M, Ma T, Ren J, Semaiti R, Xie C, Li F, Rexiati M, Tang L, Abudurexiti G, Zheng D, Li JQ

“…Among them, high age, smoking, low BMI, high waist circumference, high systolic blood pressure, cooking methods that may be stir-fried and deep-fried barbecue are risk factors for COPD, and vegetable and fruit intake may be a protective factor for COPD.Keywords: Uyghur population, chronic obstructive pulmonary disease, prevalence, risk factors, epidemiology study…”
Get full text

Digital Bangladesh: Using Formative Research to Develop Phone Messages for the Prevention and Control of Diabetes in Rural Bangladesh. by Hannah Maria Jennings, Kohenour Akter

“…Food cooked at home was perceived as “good” and snacks (often deep-fried) bought outside the home were unhealthy. …”
Get full text

Oesophageal Carcinoma: a neglected volcano in Sri Lanka by Ishanka Ayeshwari Talagala

“…Results: Bivariate analysis followed by logistic regression analysis identified the following risk factors of OC adjusted for confounding effect: age >65 years (OR: 4.0; 95% CI: 1.1-14.2), family history of cancer (5.0; 1.3-19), sub-optimal consumption of fiber (3.6; 1.1-12.3), antioxidants (7.0; 2.2-22.5), deep fried food (6.7; 2.0-22.6), ‘low’ total lifetime sports and exercise activities (5.8, 1.5-23), ‘high risk’ alcohol consumption (11.7; 2.8-49.4), ever betel quid chewing (6.1; 1.9-20), ever exposure to agrochemicals (6.6; 1.4-30.3), consumption of pipe-borne water (5.6; 1.7-18.9) and ever exposure to radiation (4.6; 1.4-15.5). …”
Get full text