|
KMID : 1134820110400020290
|
|
Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 2 p.290 ~ p.306
|
|
|
A Study of Adult"s Consumption of Cooked Food with High Heat
|
|
Lee Joon-Kyoung
Yoon Ki-Sun
|
|
|
Abstract
|
|
|
|
Acrolein is highly toxic and may be formed from carbohydrates, vegetable oils, animal fats and amino acids during heating of food. In the present study, we investigated adults" intake level of cooked meat using high temperature cooking method such as pan frying or grilling directly over an open flame and indirect fire using pan. The 925 adults (438 men and 487 women) participated in this nationwide survey. According to the result of frequency intake of cooked meat at high temperature, the most frequently consumed cooked meat at high temperature was fried chicken, followed by indirect cooking-samgeybsal and directly grilled fish and mackerel pike among twenty five kinds of cooked meats and foods, which were eaten more than three times per month. The woman consumed direct grilled fish and mackerel pike more than three times per month, while the man consumed samgeybsal, pork cutlet, and fried chicken once per week. The order of total intake amount of cooked meat per adult for a year is 10.3 ㎏ of fried chicken (man 13.1 ㎏, woman 8.04 ㎏), 6.7 ㎏ of samgeybsal (man 9.4 ㎏, woman 4.7 ㎏) and 5.1 ㎏ of jeyukbockeum (man 7.0 ㎏, woman 3.6 ㎏). The results of present study suggest that adult must realize the risk of consuming cooked meat at high temperature and the need for education for proper dietary habit to prevent geriatric diseases.
|
|
|
KEYWORD
|
|
|
acrolein, adults, cooked meat, high temperature, food intake and frequency
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|