Protein rich foods, cooked

Reviewed herein are the results of our work to determine the effects of food type and cooking conditions on mutagenicity of cooked protein-rich foods. Results of our efforts to isolate and identify mutagens fran fried beef are also described. 

In this initial survey mutagenicity in cooked protein-rich foods was found to be dependent on the type of food and the... 

From the results of this initial survey it became obvious that mutagenicity of protein-rich food was related to the type of food and degree of cooking. In order to study the effect of cooking in more detail and to determine the contribution of major meat constituents to mutagenicity of heated samples/ ground beef patties or reconstituted samples were fried for various times at one or a series of temperatures on stainless steel or other cooking surfaces ). 

Reviewed herein are the results of our initial work to deter-ndne the identities of mutagenic substances present in fried ground beef and fried egg. Results of surveys of mutagenic activity of cooked protein-rich foods have a jpeared (12, 13). 

Several U.S. researchers speculate that the authors of the French report mistakenly drew their conclusion from published studies analyzing naturally occurring creatine found in protein-rich animal products such as beef and pork. When these creatine-containing foods are heated and cooked, the creatine and amino acids interact to form compounds known as heterocyclic amines (HCAs), which have been shown to cause cancer in animal studies. The level of HCAs can vary with cooking method and other factors. Creatine monohydrate does not contain HCAs, and as of early 2002, no published or reported clinical research existed to demonstrate that creatine monohydrate taken in supplement form causes cancer. 

Changes in temperature, ionic strength, pH, and other factors can act to disrupt these interactions, resulting in the unfolding and uncoiling of a protein. Denaturation is the process in which a protein s natural three-dimensional structure is disrupted. Cooking often denatures the proteins in foods. When an egg is hard-boiled, the protein-rich egg white solidifies due to the denaturation of its protein. Because proteins function properly only when folded, denatured proteins generally are inactive. 

Maillard products are not only formed during cooking and other heat processing of foods, but also accumulate in some products that are rich in proteins and reducing sugars, e.g. condensed milk during months of storage at... 

The BB protease inhibitors are heat and acid stable, thus they survive both cooking (3J) and digestion (183. BB complexes with proteases in the small intestine of rodents and is excreted primarily as protease-protease inhibitor complexes in the feces. The decreased efficiency of protein utilization from foods rich in protease inhibitors may indirectly lower an individual s effective protein intake (19). This may, in part, protect animals on protease inhibitor-rich diets as shown in a lower incidence of skin, breast and liver tumors (20,21 ). 

PORK AS A FOOD. Pork is an important food and a rich source of many essential nutrients. An average 3.5 oz (99.4 g) serving of cooked pork ham provides 37 g of protein (that s 2/ 3 of the recommended daily allowance of protein) and 8.8 g of fat, along with being an excellent source of minerals and vitamins. Its high-quality protein contains all the essential amino acids needed to build, maintain, and repair body tissues. Pork is rich in iron, and the iron is readily used in the formation and maintenance of red blood cells. Also, pork is a major dietary source of the B vitamins, especially thiamin, riboflavin, and niacin. Also pork is about 98% digestible. 

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