Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid and CIBERESP (CIBER of Epidemiology and Public Health), 28029, Madrid, Spain.
Department of Microbiology and Parasitology, Hospital Universitario La Paz, 28046, Madrid, Spain.
Sci Rep. 2022 Oct 1;12(1):16483. doi: 10.1038/s41598-022-19716-1.
Evidence of the role of cooking methods on inflammation and metabolic health is scarce due to the paucity of large-size studies. Our aim was to evaluate the association of cooking methods with inflammatory markers, renal function, and other hormones and nutritional biomarkers in a general population of older adults. In a cross sectional analysis with 2467 individuals aged ≥ 65, dietary and cooking information was collected using a validated face-to-face dietary history. Eight cooking methods were considered: raw, boiling, roasting, pan-frying, frying, toasting, sautéing, and stewing. Biomarkers were analyzed in a central laboratory following standard procedures. Marginal effects from generalized linear models were calculated and percentage differences (PD) of the multivariable-adjusted means of biomarkers between extreme sex-specific quintiles (Q) of cooking methods consumption were computed ([Q5 - Q1/Q1] × 100). Participants' mean age was 71.6 years (53% women). Significant PD for the highest vs lowest quintile of raw food consumption was - 54.7% for high sensitivity-C reactive protein (hs-CRP), - 11.9% for neutrophils, - 11.9% for Growth Differentiation Factor-15, - 25.0% for Interleukin-6 (IL-6), - 12.3% for urinary albumin, and - 10.3% for uric acid. PD for boiling were - 17.8% for hs-CRP, - 12.4% for urinary albumin, and - 11.3% for thyroid-stimulating hormone. Concerning pan-frying, the PD was - 23.2% for hs-CRP, - 11.5% for IL-6, - 16.3% for urinary albumin and 10.9% for serum vitamin D. For frying, the PD was a 25.7% for hs-CRP, and - 12.6% for vitamin D. For toasting, corresponding figures were - 21.4% for hs-CRP, - 11.1% for IL-6 and 10.6% for vitamin D. For stewing, the PD was 13.3% for hs-CRP. Raw, boiling, pan-frying, and toasting were associated with healthy profiles as for inflammatory markers, renal function, thyroid hormones, and serum vitamin D. On the contrary, frying and, to a less extent, stewing showed unhealthier profiles. Cooking methods not including added fats where healthier than those with added fats heated at high temperatures or during longer periods of time.
由于缺乏大规模研究，关于烹饪方法对炎症和代谢健康影响的证据很少。我们的目的是评估在老年人群中，烹饪方法与炎症标志物、肾功能和其他激素及营养生物标志物之间的关联。在一项包含 2467 名年龄≥65 岁的个体的横断面分析中，使用经过验证的面对面膳食史收集饮食和烹饪信息。考虑了 8 种烹饪方法：生吃、煮沸、烘烤、煎、炸、烤、炒和炖。生物标志物在中央实验室按照标准程序进行分析。计算广义线性模型的边际效应，并计算生物标志物的多变量调整平均值在烹饪方法消耗的极端性别特异性五分位数（Q）之间的百分比差异（[Q5-Q1/Q1]×100）。参与者的平均年龄为 71.6 岁（53%为女性）。与最低五分位相比，食用生食物量最高五分位的高敏 C 反应蛋白（hs-CRP）、中性粒细胞、生长分化因子 15、白细胞介素 6（IL-6）、尿白蛋白和尿酸的差异百分比（PD）分别为-54.7%、-11.9%、-11.9%、-25.0%、-12.3%和-10.3%。与煮沸相关的 PD 分别为 hs-CRP-17.8%、尿白蛋白-12.4%和促甲状腺激素-11.3%。关于煎，hs-CRP 的 PD 为-23.2%，IL-6 为-11.5%，尿白蛋白为-16.3%，血清维生素 D 为 10.9%。油炸的 PD 为 hs-CRP-25.7%，维生素 D-12.6%。对于烤，hs-CRP 的 PD 为-21.4%，IL-6 为-11.1%，维生素 D 为 10.6%。炖的 PD 为 hs-CRP-13.3%。生吃、煮沸、煎和烤与炎症标志物、肾功能、甲状腺激素和血清维生素 D 的健康状况有关。相反，油炸和炖（程度较轻）显示出不健康的状况。不添加脂肪的烹饪方法比高温或长时间加热添加脂肪的烹饪方法更健康。
