Food Science & Nutrition最新文献

{"title":"Nutrient intakes and cognitive competence in the context of abstract reasoning of school-age children in the Tamale Metropolis of Ghana","authors":"R. Annan, C. Apprey, Asamoah-Boakye Odeafo, Twum-Dei Benedicta, Takeshi Sakurai, S. Okonogi","doi":"10.1108/nfs-11-2021-0343","DOIUrl":"https://doi.org/10.1108/nfs-11-2021-0343","url":null,"abstract":"Purpose\u0000The association between nutrition and cognitive test performance among school children is limited in developing countries, including Ghana. This paper aims to investigate the relationship between nutrient intake and cognitive competence in the context of abstract reasoning among school-aged children in the Tamale Metropolis.\u0000\u0000\u0000Design/methodology/approach\u0000The present cross-sectional study recruited 596 children aged 9–13 years from government-owned and private primary schools in Tamale Metropolis. Dietary intake was assessed by using three-day repeated 24-hour recall. Cognition was assessed by the Raven’s Coloured Progressive Matrices (RCPM) test, made up of 36 questions and used as a continuous variable, whereby higher scores indicated better cognition.\u0000\u0000\u0000Findings\u0000The majority of the children did not meet the recommended dietary allowances for protein (55.5%) and fibre (94.0%) and estimated adequate requirement for energy (86.6%), folate (72.8%), vitamin E (90.6%) and zinc (74.8%). More girls (55.1%) performed poorly in the cognition test than the boys (45.7%) (p = 0.029). Between-subject effects determined using univariate and multivariate analyses indicated age (p = 0.002), dietary folate (p = 0.016), vitamin C intake (p = 0.011), combined age and dietary folate (p = 0.049) and combined age and dietary vitamin C (p = 0.022) significantly affected cognition scores. Girls had lower odds (AOR = 0.7, p = 0.021, 95%CI = 0.5–0.9) of scoring above the 50th percentile in cognition test than boys.\u0000\u0000\u0000Research limitations/implications\u0000The current nutrient intakes of the children were inadequate. The children performed poorly in Raven’s cognition test of abstract reasoning, and this was associated with being a girl.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this study is the first to investigate nutrient intakes and RCPM test performance among children in Northern Ghana. Thus, the findings of the study provide relevant information needed by stakeholders to implement nutrition programs in basic schools, aimed at ensuring optimal nutrition achievement among school children for improved cognition.","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77609984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink","authors":"Yi Jing Thun, S. Yan, C. Tan, Wen Xin Teoh, X. Gan","doi":"10.1108/nfs-02-2022-0051","DOIUrl":"https://doi.org/10.1108/nfs-02-2022-0051","url":null,"abstract":"\u0000Purpose\u0000Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers’ acceptance towards local healthy products. This study aims to evaluate the effects of cross-modal interactions of Aroma-Taste-Texture (ATT) in yoghurt drink.\u0000\u0000\u0000Design/methodology/approach\u0000Fifteen sugar reduced yoghurt drinks [S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0%, 0.01%, 0.02%); P, pectin dosage (0%, 0.3%, 0.6%)] based on ATT were evaluated by 300 consumer panellists on aroma, taste, texture and overall acceptability on a nine-point hedonic scale while sweetness intensity was measured using a seven-point just-about-right (JAR) scale. Interactions between ATT were determined.\u0000\u0000\u0000Findings\u0000Significant interaction was found between sugar and stevia, with F14 (4S0.02T0P) rated as sweeter than F4 (0S0.02T0P) (p = 0.003) and higher overall liking score than F11 (4S0T0P) (p = 0.001). Similarly, significant interaction was found between sugar and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Likewise, significant interaction was found between stevia and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Overall, F5 (0S0.02T0.6P) scored highest in overall liking and closest to the ideal sweetness (JAR = 4) indicating the possibility to apply 100% sugar replacement.\u0000\u0000\u0000Originality/value\u0000Application from the present study could be great potential solution in developing healthier range products while meeting consumer preference. The present study concluded that interactions of ATT of yoghurt drink will induce desirable changes in sensory and sweetness perception.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86682750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potential blood pressure lowering effect of L-citrulline supplementation in at risk populations: a meta-analysis","authors":"S. Jafarnejad, C. Tsang, Negin Amin","doi":"10.1108/nfs-12-2021-0378","DOIUrl":"https://doi.org/10.1108/nfs-12-2021-0378","url":null,"abstract":"\u0000Purpose\u0000This paper aims to investigate the effect of L-citrulline supplementation on blood pressure (BP) in middle-aged and elderly populations.\u0000\u0000\u0000Design/methodology/approach\u0000Three electronic databases, namely, Google Scholar, PubMed and Scopus, were searched from 1990 to November 2020. Random effects model analysis was applied for quantitative data synthesis, and 6 trials with 150 participants were identified and included in the analysis.\u0000\u0000\u0000Findings\u0000Results showed an overall non-significant effect of L-citrulline supplementation on both systolic BP (SBP) and diastolic BP (DBP) in middle-aged and elderly participants. However, stratified analysis indicated a significant reduction in SBP (SMD: −0.41, 95% CI: −0.84, 0.02; p = 0.06, heterogeneity p = 0.41; I2 = 10%) but not in DBP (SMD:−0.15, 95% CI: −0.57, 0.28; p = 0.51, heterogeneity p = 0.60; I2 = 0%), following longer-term (= 8 weeks) supplementation of L-citrulline. Additionally, higher doses of L-citrulline (= 6 grams) showed a marginally significant reduction in DBP (SMD: −0.38, 95% CI: −0.78, 0.02; p = 0.06, heterogeneity p = 0.50; I2 = 0%).\u0000\u0000\u0000Originality/value\u0000In conclusion, a higher dosage and longer duration of supplementation with L-citrulline may have potential BP lowering effects in populations at an increased risk of hypertension\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82335109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flavonoids and organochlorines in honey from the Ryukyu Islands, Japan","authors":"Yutaka Tashiro","doi":"10.1108/nfs-03-2022-0069","DOIUrl":"https://doi.org/10.1108/nfs-03-2022-0069","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study is to analyze the flavonoid composition and organochlorine compounds (OCs) in honey samples from different floral sources on the Ryukyu Islands of Japan, and to determine their nutritional characteristics and the risk of intaking hazardous pollutants.\u0000\u0000\u0000Design/methodology/approach\u0000Honey samples were collected from various regions of the Ryukyu Islands. Thirty-one samples were analyzed for six flavonoid compounds by high-performance liquid chromatography, and OCs from 14 samples were analyzed by gas chromatography. The differences in flavonoid composition among the samples from different floral sources were determined.\u0000\u0000\u0000Findings\u0000Honey from Bidens pilosa L. var. radiata Sch. Bip. contained high concentrations of luteolin and apigenin. One sample with polychlorinated biphenyls and two with chlordane compounds were detected in one region; however, their concentrations were lower than those for food regulations.\u0000\u0000\u0000Originality/value\u0000Novel chemical characteristics in Ryukyu honey, including high amounts of luteolin and apigenin from B. pilosa, were discovered, whereas low OC contamination was observed.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"288 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87103109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Survey of the blood pressure lowering potential of medicinal plants used in the management of hypertension in herbal homes in Zango Kataf, Kaduna, Nigeria","authors":"E. Patrick, S. Otimenyin, B. Bukar","doi":"10.1108/nfs-11-2021-0326","DOIUrl":"https://doi.org/10.1108/nfs-11-2021-0326","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study is to determine the blood pressure (BP) lowing potential of some herbs used by the indigenous people of Zango Kataf, Kaduna State, Nigeria, to treat hypertension.\u0000\u0000\u0000Design/methodology/approach\u0000A total of 17 herbal healers and 15 hypertensive patients who use herbs to treat hypertension in Zango Kataf, Kaduna State, Nigeria, were consulted between 2019 and 2020. Participants were selected via purposeful sampling. BP was measured before and after the ingestion of a herbal preparation. Three plant preparations were screened: Newbouldia laevis, Hibiscus cannabinus and Pavetta crassipes.\u0000\u0000\u0000Findings\u0000H. cannabinus produced a significant decrease of 16, 12 and 14 mmHg in SBP at 2, 3 and 4 h, respectively (p = 0.001 at 2 h, p = 0.04 at 3 h, p = 0.01 at 4 h). While P. crassipes produced a significant decrease in SBP of 12, 15, 19 and 20 mmHg at 1, 2, 3 and 4 h, respectively (p = 0.04 at 1 h, p= 0.00 at 2 h, p = 0.00 at 3 h and p = 0.00 at 4 h). The findings for N. laevis were not reported due to incomplete information.\u0000\u0000\u0000Research limitations/implications\u0000The sample size of this study was small. The researcher could not meet with some hypertensive clients owing to the poor cooperation of some herbal healers. Further, some hypertensive patients rejected the offer to participate in the study.\u0000\u0000\u0000Originality/value\u0000This study reveals that treatment with H. cannabinus and P. crassipes significantly decrease BP in hypertensive patients.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75789133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary practice and associated factors among type 2 diabetic patients in Gambella region hospitals, Ethiopia","authors":"T. Teklemariam, Kebebew Bidira, Girma Bacha, A. Zewdie","doi":"10.1108/nfs-11-2021-0353","DOIUrl":"https://doi.org/10.1108/nfs-11-2021-0353","url":null,"abstract":"\u0000Purpose\u0000Dietary management is one of the cornerstones of diabetes care and is based on the concept of healthy eating in the context of social, cultural and psychological influences on food choice. In Ethiopia, there is a scarcity of data on diabetic patients’ dietary practices, which undervalues their importance in diabetes management. Hence, this study assessed the level of proper dietary practice and its associated factors among type 2 diabetic patients in Gambella hospitals, Ethiopia.\u0000\u0000\u0000Design/methodology/approach\u0000An institution-based cross-sectional study was conducted among 190 randomly selected diabetic patients in two hospitals in the Gambella region, Ethiopia. Data was entered into Epidata version 3.1 and analyzed using Statistical Package for Social Sciences (SPSS) version 25. Logistic regressions were used to check the association between dietary practice and explanatory variables. The adjusted odds ratio (AOR) with 95% confidence interval (CI) was used to assess the strength of the association between dependent and independent variables.\u0000\u0000\u0000Findings\u0000More than half (57.4%) of the study participants followed a healthy dietary practice. Getting nutritional education from doctors (AOR = 4.6; 95% CI: 1.6, 13.2, p = 0.031), having access to fruits and vegetables (AOR = 2.1; 95% CI: 1.1, 4.1, p = 0.018) and family involvement during patient counseling (AOR = 2.4; 95% CI: 1.9, 6.5, p = 0.021) were factors associated with good dietary practice.\u0000\u0000\u0000Research limitations/implications\u0000A self-reporting method was used rather than direct observation of patients’ dietary practices, which may result in recall bias.\u0000\u0000\u0000Practical implications\u0000Adherence to the recommended dietary practice among diabetic patients was relatively low. The integration of diabetes-based nutritional advice with family involvement and strengthening agricultural activities should be emphasized in the study area.\u0000\u0000\u0000Originality/value\u0000The two-hospital design of this study ensures that a representative sample of study subjects in the Gambella hospitals is obtained, which is useful for intervention strategies and activities. Data gathering tools that were standardized and verified for use by the World Health Organization were used.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83141539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improve adherence to the Mediterranean diet through an innovative app: a pilot study","authors":"A. Devecchi, S. Bo, L. De Carli, Erik Breda, V. Ponzo, A. Pezzana","doi":"10.1108/nfs-12-2021-0394","DOIUrl":"https://doi.org/10.1108/nfs-12-2021-0394","url":null,"abstract":"\u0000Purpose\u0000The Mediterranean diet (MD) is a sustainable and healthy diet. However, compliance to the MD is still poor. Given this, the authors created a Web app to promote the MD. The purpose of this study was to evaluate the efficacy of the Web app YourPappa in terms of adherence to the MD.\u0000\u0000\u0000Design/methodology/approach\u0000The authors developed a Web app, YourPappa, with the aim of encouraging virtuous dietary habits through a reward mechanism. After that, a randomized controlled study was conducted. All participants were given written advice on correct nutrition. Moreover, the case group was trained on the use of the app. The MD adherence was evaluated by a validated questionnaire (Medi-Lite).\u0000\u0000\u0000Findings\u0000Cases found an average increase in the Medi-Lite scores of +7.1%, whereas controls showed an increase of +0.7% (p = 0.06; effect size 0.60). For most of the users, the Web app helped them to think about what they were buying and to promote the MD.\u0000\u0000\u0000Research limitations/implications\u0000Obesity and related diseases are a topical problem. New strategies are needed to counter it. This study showed interesting and encouraging results, which need further research and insight to be validated and supported.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study that has evaluated the use of a Web app to stimulate the adoption of the MD through a reward mechanism.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"2010 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86286966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The relationship of fast food consumption with sociodemographic factors, body mass index and dietary habits among university students","authors":"Nurgül Arslan, Jiyan Aslan Ceylan, A. Hatipoğlu","doi":"10.1108/nfs-01-2022-0003","DOIUrl":"https://doi.org/10.1108/nfs-01-2022-0003","url":null,"abstract":"\u0000Purpose\u0000University students are one of the vulnerable groups in terms of having nutritional problems due to their lifestyle and social environment. This study aims to determine the consumption of fast food among university students and evaluate factors that may impact it, such as sociodemographic factors, body mass index (BMI) or nutritional habits.\u0000\u0000\u0000Design/methodology/approach\u0000A cross-sectional study was conducted among a random sample of 184 university students (47.8% men and 52.2% women) with a mean age of 21.1 ± 2.0 years. The survey included students’ sociodemographic characteristics, anthropometric measurements, nutritional habits and fast-food consumption. Chi-square test, t-test and binary logistic regression analysis were used depending on the characteristics of the data.\u0000\u0000\u0000Findings\u0000Results indicated that 39.7% of the students consumed fast food at least once in 15 days and preferred these foods for taste, workload and social activity. Consumption of fast food occurred at an earlier age in men (%13.6) and the portions were higher than portions of vegetables (p = 0.001). By using regression analysis, a statistically significant relationship was found between the frequency of fast-food consumption and age, gender, economic status, BMI, the amount of vegetables consumed daily and the habit of eating breakfast (p < 0.05).\u0000\u0000\u0000Research limitations/implications\u0000It is planned to reach more students in the study. However, due to the COVID-19 pandemic, transportation to students became difficult or could not be reached.\u0000\u0000\u0000Originality/value\u0000This study is one of the rare studies examining students’ orientation to fast food. The number of studies in this field in Turkey is limited.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80609192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessing the level of food insecurity among cancer patients undergoing active cancer treatment in a low-income community","authors":"Fatemeh Aamazadeh, Mohammad Alizadeh, Alireza Farsad-Naeimi, Z. Tofighi","doi":"10.1108/nfs-11-2021-0355","DOIUrl":"https://doi.org/10.1108/nfs-11-2021-0355","url":null,"abstract":"\u0000Purpose\u0000Food insecurity exists when access to nutritionally sufficient and secure foods or the ability to obtain admissible foods in socially acceptable ways is limited or uncertain. Food insecurity is most likely associated with chronic disease. However, research into the possible relationship between food insecurity and cancer, the world’s second leading cause of death, is limited. The purpose of this study was to determine the level of food insecurity as well as the associated socioeconomic characteristics among cancer patients.\u0000\u0000\u0000Design/methodology/approach\u0000A cross-sectional study was conducted on 240 cancer patients in Iran. The socioeconomic and 18-item U.S. Department of Agriculture (USDA) Food Security Questionnaires were used to measure general and socioeconomic characteristics, as well as food security status.\u0000\u0000\u0000Findings\u0000The prevalence of food insecurity was 25.4% in the form of hunger and 52.5% in the form of hidden hunger. Only 22.1% of the patients were food secure. The results of the logistic regression analysis revealed that having children under 18 years old (P = 0.035), economic status (P < 0.001), age of the patient (P = 0.001), educational level of household’s head and his spouse (P = 0.044 and P = 0.045, respectively, had statistically significant relationships with food insecurity.\u0000\u0000\u0000Originality/value\u0000Cancer patients have a high rate of food insecurity. Considering the importance of food security for effective cancer treatment, the health system’s attention to this issue, particularly by policymakers, appears to be required.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"60 6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77574316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of various thermal processing methods and pretreatment methods to reduce phosphorus content of chicken meat for CKD patients","authors":"Kozue Uenishi, Keiko Tomita, S. Kido","doi":"10.1108/nfs-12-2021-0384","DOIUrl":"https://doi.org/10.1108/nfs-12-2021-0384","url":null,"abstract":"\u0000Purpose\u0000The management of dietary phosphorus in chronic kidney disease patients is an important issue. Phosphorus is often found with protein in foods. However, excessive protein restriction worsens the nutritional status of the patient; thus, phosphorus must be selectively restricted. This study aims to assess the effects of various pretreatments readily available in ordinary households on phosphorus loss in foodstuffs.\u0000\u0000\u0000Design/methodology/approach\u0000This study evaluated the retention of phosphorus in cooked chicken meat (boiled, baked, steamed and microwaved). In addition, this study incorporated various pretreatments (pounding, stabbing, cutting and enzymatic treatment) to the method exhibiting the lowest phosphorus retention (boiling) and assessed the effects on phosphorus retention.\u0000\u0000\u0000Findings\u0000Boiling (65%, vs baking, p < 0.001; vs steaming, p = 0.013; vs microwaving, p = 0.002) of the chicken meat resulted in the lowest phosphorus retention compared to the other cooking methods (baking [89%], steaming [73%] and microwaving [75%]). In addition, stabbing (58%, p = 0.009) or cutting (46%, p < 0.001) further reduced the retention of phosphorus in boiled chicken meat. The retention of phosphorus in enzyme-pretreated boiled chicken was reduced by approximately 10% compared to untreated chicken (p = 0.01). The cooking method that reduced phosphorus retention to the greatest extent was enzyme treatment prior to cutting and boiling.\u0000\u0000\u0000Originality/value\u0000This paper investigates the effects of common household cooking methods and combinations of methods on the phosphorus content of meat.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87560100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}