Cooking methods are associated with inflammatory factors, renal function, and other hormones and nutritional biomarkers in older adults.

ABSTRACT: Evidence of the role of cooking methods on inflammation and metabolic health is scarce due to the paucity of large-size studies. Our aim was to evaluate the association of cooking methods with inflammatory markers, renal function, and other hormones and nutritional biomarkers in a general population of older adults. In a cross sectional analysis with 2467 individuals aged ≥ 65, dietary and cooking information was collected using a validated face-to-face dietary history. Eight cooking methods were considered: raw, boiling, roasting, pan-frying, frying, toasting, sautéing, and stewing. Biomarkers were analyzed in a central laboratory following standard procedures. Marginal effects from generalized linear models were calculated and percentage differences (PD) of the multivariable-adjusted mea

SUBMITTER: Rodriguez-Ayala M 

PROVIDER: S-EPMC9526743 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature