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Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri

Year 2024, Volume: 5 Issue: 1, 55 - 66, 31.07.2024
https://doi.org/10.5281/zenodo.13152559

Abstract

Eti pişirmek, hem çiğnemeyi ve sindirimi kolaylaştırır, hem de zararlı mikroorganizmaların öldürülmesini sağlar. Ancak yanlış yöntemlerle pişirme sonucunda besin maddelerinin içeriği azalabilir ve potansiyel sağlık riskini artıran zararlı kimyasallar oluşabilir. Günümüzde tercih edilen pişirme yöntemleri arasında çabuk yağda kızartma ve barbekü ilk sıralarda gelmektedir. Mutfaklarda pürmüz kullanımı da son yıllarda yaygın hale gelmiştir. Izgara, heterosiklik aromatik aminler (HAA) ve polisiklik aromatik hidrokarbonlar gibi toksik yan ürünler üretebilen popüler bir pişirme şeklidir. Tavada kızartma veya barbekü gibi yüksek ateşte kısa süre pişirme, sağlıklı marinatlar ve pişirme yağları kullanılarak ette oluşabilecek olan HAA'ların ve aldehitlerin oluşumunu en aza indirilebilir. Hem ızgara hem de kızartma, hastalık riskini artırabilecek ileri glikasyon son ürünlerinin oluşumunu teşvik eder. Özellikle pürmüz kullanımı, esmer şekerli beze ile kaplanmış unsuz çikolatalı kek, sütlaç veya turta gibi ürünlerin üstünü kızartmak gibi pratik uygulamalarda yaygın olarak kullanılır. Ancak, üst yüzeyin fazla yakılması durumunda sağlık bakımından uygun olmayan akrilamid oluşabilir. Bu makale, yüksek sıcaklıkta veya pürmüz kullanılarak yapılan pişirmenin gıda kalitesi bakımından önemini vurgulamakta ve yanlış pişirme ile oluşabilecek sağlık bakımından sakıncalı maddeler üzerinde durmaktadır.

Project Number

Yok

References

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  • Bulvea, S. & Janoszka, B. (2022). Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review. Int. J. Environ. Res. Public Health, 2022, 19, 4781.
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Health Effects of Cooking Food at High Temperatures (Barbecue, Open Flame, Pan) and Using a Flowtorch

Year 2024, Volume: 5 Issue: 1, 55 - 66, 31.07.2024
https://doi.org/10.5281/zenodo.13152559

Abstract

Cooking meat facilitates both chewing and digestion while also ensuring the elimination of harmful microorganisms However, improper cooking methods can lead to a decrease in the nutritional content of the meat and the formation of harmful chemicals that may pose potential health risks. Among the cooking methods preferred today, quick frying in oil and barbecue grilling ranks high. The use of blowtorch in kitchens has also become quite common in recent years. Grilling is a popular cooking method that can produce toxic by-products such as heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons. Short-duration cooking at high temperatures, such as frying in a pan or barbecue grilling, using healthy marinades and cooking oils, can minimize the formation of HAAs and aldehydes in meat. Both grilling and frying promote the formation of advanced glycation end products, which can increase the risk of disease. Particularly, the use of blowtorch is commonly employed in practical applications such as browning the tops of desserts like chocolate cakes without flour and rice pudding or tarts covered with brown sugar meringue. However, excessive charring of the surface may result in the formation of acrylamide, which is not suitable for health. This article aims to emphasize the importance of cooking at high temperatures or using blowtorch in terms of food quality and address the potentially harmful substances that may arise from improper cooking.

Ethical Statement

EK Dosya Sunulmuştur

Supporting Institution

Yok

Project Number

Yok

Thanks

EK Dosya Sunulmuştur

References

  • Ahmad, R. S., Imran, A. & Hussain, M. B. (2018). Nutritional Composition of Meat. (Editör, Arshad, M. S.) Meat Science and Nutrition. Reviewed: 06 April 2018. Published: 10 October 2018. DOI: 10.5772/intechopen.77045
  • Angiş, S., Oğuzhan, P. & Atamanalp, M. (2006). Soğuk Tütsülenmiş ve Mangalda Pişirilmiş Gökkuşağı Alabalığı (Oncorhynchus mykiss)’nda Duyusal Kalite Kriterlerinin Karşılaştırılması. Ege University Journal of Fisheries & Aquatic Sciences, (1/3), 337-338.
  • ATSDR, (2024). Acrolein (C3H4O) Medical Management Guidelines for Acrolein. ATSDR, Agency for Toxic Substances and Disease Registry. https://www.atsdr.cdc.gov/MHMI/mmg124.pdf
  • Baysal, A. (2022). Beslenme. 22. Baskı. 560 sayfa. Hatipoğlu yayıncılık. ISBN: 9789757527732.
  • Bergmark, E., Calleman, C. J., He, F. & Costa, L. G. (1993). Hemoglobin adducts in humans occupationally exposed to acrylamide. Toxicology and Applied Pharmacology, 120, 45–54.
  • Bulvea, S. & Janoszka, B. (2022). Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review. Int. J. Environ. Res. Public Health, 2022, 19, 4781.
  • Bylsma L.C. & Alexveer, D. D. (2015). A review and meta-analysis of prospective studies of red ve processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer. Nutrition Journal, 14, 125, 1-18.
  • Cai, T., Yao, L. & Turesky, R. J. (2016). Bioactivation of heterocyclic aromatic amines by UDP glucuronosyltransferases. Chemical Research in Toxicology, 29(5):879-891.
  • Chen, G. & Smith, J. S. (2015). Determination of advanced glycation endproducts in cooked meat products. Food Chem. 2015 Feb 1, 168, 190-195.
  • Chiavarini, M., Bertarelli, G., Minelli, L. & Fabiani, R. (2017). Dietary intake of meat cooking related mutagens (HAAs) and risk of colorectal adenoma ve cancer: A systematic review and meta-analysis. Nutrients, 2017; 9(5). pii: E514.
  • Claus, A., Weisz, G. M., Schieber, A. & Carle, R. (2006). Pyrolytic acrylamide formation from purified wheat gluten and gluten supplemented wheat bread rolls. Mol. Nutr. Food Res., 50, 87-93.
  • CONTAM, (2015). (European Food Safety Authority Panel on Contaminants in the Food Chain. (2015). Scientific opinion on acrylamide in food. EFSA Journal, 13, 4104.
  • Cross, A. J. & Sinha, R. (2004). Meat-related mutagens/carcinogens in the etiology of Colorectal cancer. Environmental and Molecular Mutagenesis, 2004, 44 (1), 44–55.
  • Demirci, M. (2011). Beslenme. Gıda Teknolojisi Derneği Yayın No:44. 370 sayfa. ISBN. 9759714642
  • Domingo, J. L. & Nadal, M. (2015). Human dietary exposure to polycyclic aromatic hydrocarbons: a review of the scientific literature. Food Chem Toxicol. 86:144–53.
  • EFSA (European Food Safety Authority) (2010). Results on acrylamide levels in food from monitoring year 2008. Scientific report of EFSA. EFSA Journal, 8, 1599.
  • EFSA (European Food Safety Authority) (2011). Results on acrylamide levels in food from monitoring years 2007-2009 and exposure assessment. EFSA Journal, 9, 2133.
  • EFSA (European Food Safety Authority) (2012). Update on acrylamide levels in food from monitoring years 2007 to 2010. EFSA Journal, 10, 2938.
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  • Ewert, A., Granvogl, M. & Schieberle, P. (2011). Development of two stable isotope dilution assays for the quantitation of acrolein in heat processed fats. J. Agric. Food Chem., 2011;59, 3582–3589.
  • Fillion, L. & Henry, C. J. K. (1998). Nutrient losses and gains during frying: a review, International Journal of Food Sciences and Nutrition, 49 (2), 157-168.
  • Fong, F. (2017). Food Safety Focus (130th Issue, May 2017) – Food Safety Platform. Bacteria in Raw Meat vs Cooked Meat. Centre for Food Safety. The Government of the Hong Kong Special Administrative Region. https://www.cfs.gov.hk/english/-multimedia/- multimedia_pub/multimedia_pub_fsf_130_02.html
  • Food Safety, (2008). Food safety at home. Paediatr Child Health. 2008 Nov;13(9):783-90.
  • Friedman, M. (2003). Chemistry, biochemistry and safety of acrylamide. A review. Journal of Agricultural and Food Chemistry, 51, 4504–4526.
  • Gökalp, H. Y., Kaya, M. & Zorba, Ö. (1994). Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayın No: 786, Zraat Fakültesi Yayın No: 320. Erzurum.
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  • Hughes, T. (2022). Health Risks and Benefits Of Smoking Meat: Understveing The Process and Potential Implications. https://lahinchtavernvegrill.com/health-risks-ve-benefits-of-smoking-meat-understveing-the-process-ve-potential-implications/
  • Hur, S. J., Lee, S. Y., Moon, S. S. & Lee, S. J. (2014). In Vitro Effects of Cooking Methods on Digestibility of Lipids ve Formation of Cholesterol Oxidation Products in Pork. Korean J Food Sci Anim Resour., 2014;34(3), 280-286.
  • IARC, (2018). International Agency for Research on Cancer (IARC). Monographs on the Evaluation of Carcinogenic Risks to Humans. In Red Meat and Processed Meat; IARC Publication: Lyon, France, 2018, p. 114.
  • Iqbal, S. Z., Talib, N. H. & Hasnol, N. D. (2016). Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality. J Food Sci Technol., 53(3):1411-7.
  • Jägerstad, M. & Skog, K. (2005). Genotoxicity of heat-processed foods. Mutation Research 2005, 574 (1–2), 156–172.
  • JECFA, (2006). Joint FAO/WHO Expert Committee on Food Additives. Evaluation of certain Food Contaminants. Sixty‐fourth report of the Joint FAO/WHO Expert Committee on Food Additives (Rome, 8–17 February 2005); WHO Technical Reports Series 930.
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  • Jin, X., Hua, Q., Liu, Y., Wu, Z., Xu, D., Ren, Q., et al. (2021). Organ and tissue-specific distribution of selected polycyclic aromatic hydrocarbons (PAHs) in ApoE-KO mouse. Environ Pollut., (2021) 286, 117219. 10.1016/j.envpol.2021.117219
  • Kabat, G. C., Cross, A. J., Park Y, et al. (2009). Meat intake and meat preparation in relation to risk of postmenopausal breast cancer in the NIH-AARP diet and health study. International Journal of Cancer, 124 (10), 2430–2435.
  • Kaur, N. & Halfor, N. G. (2023). Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products. Foods 2023, 12(17), 1-25. 3264.
  • Knize, M. G. & Felton, J. S. (2005). Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat. Nutrition Reviews, 63(5), 158–165.
  • Lee, J. G., Kim, S.Y., Moon, J. S., Kim, S. H., Kang, D. H. & Yoon, H. J. (2016). Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats. Food Chem. 2016 May.15, 199, 632-638.
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Details

Primary Language Turkish
Subjects Gastronomy
Journal Section Reviews
Authors

Ali Batu 0000-0003-3628-7747

Heysem Suat Batu 0000-0002-7743-4638

Project Number Yok
Early Pub Date July 31, 2024
Publication Date July 31, 2024
Submission Date March 14, 2024
Acceptance Date July 30, 2024
Published in Issue Year 2024 Volume: 5 Issue: 1

Cite

APA Batu, A., & Batu, H. S. (2024). Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri. Journal of Academic Tourism Analysis, 5(1), 55-66. https://doi.org/10.5281/zenodo.13152559

Journal ATA by Bayram KANCA is licensed under CC BY-NC 4.0.