The influence of food preparation methods on atherosclerosis prevention

Abstract

Objective: To analyze the influence of food preparation methods on the composition of fatty acids and cholesterol in foods. Methods: The chemical composition of cholesterol and fatty acids was analyzed in eight different types of meat and feijoada1 in relation to different methods of preparation. Results: Feijoada, when prepared with the beans and meats in separate pots, has less cholesterol (12.1 us. 16.1 mg, respectively, p = 0.005) and saturated fat (1.4 us. 1.9 mg, p = 0.046) than when it is prepared in a single pot. Broiled chicken without the skin has less saturated fat when compared with skinless fried chicken (1,505 us. 7,645 mg, p = 0.049). Broiled shrimp also has a lower saturated fat content than fried shrimp (532 us. 1,262 mg, p = 0.049). Broiled ribeye steak without fat has a lower cholesterol content when compared with the fried steak (102 us. 114 mg, p = 0.049). Conclusion:The analysis indicates that the method of food preparation influences the fat content of foods, with potential impact on the prescription of low-fat and low-cholesterol diets. © 2013 Elsevier Editora Ltda. All rights reserved.