Nutrition impacts of non-solid cooking fuel adoption on under-five children in developing countries

This paper examines the nutrition impacts of using non-solid cooking fuel on under-five children in developing countries.We draw on data from more than 1.12 million children in 62 developing countries from the Demographic and Health Surveys(DHS).Results from both fixed effects(FE)and instrumental variable(IV)estimates show that using non-solid cooking fuel significantly improves the nutrition outcomes of under-five children.Compared with their peers from households mainly using solid fuel,children from households mainly using non-solid fuel exhibit a lower probability of experiencing stunting(by 5.9 percentage points)and being underweight(by 1.2 percentage points).Our further investigation provides evidence for several underlying mechanisms,such as improved indoor air quality,induced reduction in children’s respiratory symptoms,benefits on maternal health,and reduction in maternal time spent on fuel collection or cooking.Heterogenous analyses suggest that the nutrition benefits of using non-solid cooking fuel are more prominent among boys,children above three years old,and those from households of lower socioeconomic status,rural areas,and Southeast Asia.

Dietary cooking oils and cardiometabolic measurements in an elderly Chinese population

OBJECTIVE To investigate three features of dietary cooking oil intake,namely,the consumption,cooking style,and composition of fatty acids in relation to several cardiometabolic measurements in an elderly Chinese population.METHODS The elderly(≥65 years)participants for this study were recruited from two community health centers in the urban area of Shanghai.A questionnaire was administered to collect information on dietary oil consumption(low,medium and high)and cooking styles(fry or stir-fry vs.others)and the composition of fatty acids(poly-unsaturated vs.mono-unsaturated).The cardiometabolic measurements included anthropometry,blood pressure,fasting plasma glucose and serum lipids.RESULTS The 1186 study participants had a mean age of 70.9±5.4 years.The mean dietary oil consumption was 35.0 g/d,being low(<25 g/d),medium(25-49 g/d)and high(≥50 g/d)in 485,467 and 234 participants,respectively.The proportion of the fry or stir-fry cooking style and oils rich in mono-unsaturated fatty acids was 30.4%and 27.4%,respectively.Both before and after adjustment for sex,age,current smoking and alcohol intake,dietary oil consumption was significantly(P≤0.02)and positively associated with the prevalence of treated hypertension and fasting plasma glucose concentration.With similar adjustments as above and additional adjustment for dietary oil consumption,the fry or stir-fry cooking style was significantly(P≤0.048)and positively associated with body mass index,but inversely with systolic and diastolic blood pressure and serum low-density lipoprotein cholesterol,and the dietary intake of oils rich in mono-unsaturated fat acids was significantly(P≤0.02)and positively associated with diastolic blood pressure,serum triglycerides,total cholesterol and low-density lipoprotein cholesterol,and the prevalence of hypertriglyceridemia and hypercholesterolemia.CONCLUSIONS This study showed that both the consumption and composition of fatty acids of the dietary oils mattered with regard to several cardiometabolic measurements in an elderly Chinese population.

Trans-PRK for recurrent epithelial corneal erosion induced by cooking oil accidentally after EVO ICL

Dear Editor,We report a case with trans-photorefractive keratectomy(PRK)for recurrent epithelial corneal erosion caused by cooking oil after EVO-implantable contact lens(ICL)(EVO Visian ICL;STAAR Surgical AG,Switzerland),which should be distinguished from postoperative complications of EVO-ICL.Most corneal burns are classified as chemical and thermal burns,referring to direct contact injury to the cornea.

Effect of cooking processes on tilapia aroma and potential umami perception

Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.

Effect of pressure cooking on phenolic compounds of quinoa

Due to good nutritional properties and potential health benefits,quinoa has gained an increasing attention.The study aimed to analyze the effect of pressure cooking on the composition,antioxidant activity,antibacterial activity and bioavailability of phenolic compounds in four types of quinoa,and to evaluate the correlation between phenolics and its biological activities by correlation analysis.The results showed that different varieties of quinoa contained different phenolic components and their biological activities were different.Pressure cooking could significantly increase(P<0.05)the phenolic contents of quinoa,and decrease in vitro digestibility of protein.The antioxidant activity,antibacterial activity and bioavailability of quinoa were also enhanced which were positively related with phenolic contents.HPLC analysis indicated that at least twelve phenolic compounds were found in quinoa,and hyperoside,sinapic acid,rutin and ferulic acid occupied a majority of them.Correlation analysis suggested that hyperoside,quercetin,sinapic acid,ferulic acid and gallic acid made the key contribution to antioxidant and antibacterial activities of phenolic compounds of quinoa.The results provided valuable information for quinoa processing with phenolics as functional ingredient.

宫腔镜下冷刀分离术联合COOK球囊治疗宫腔粘连患者的临床效果

目的探讨宫腔镜下冷刀分离术联合COOK球囊治疗宫腔粘连(IUA)患者的临床效果。方法84例IUA患者随机分为两组,对照组采用宫腔镜下冷刀分离术治疗,观察组采用宫腔镜下冷刀分离术联合COOK球囊治疗,比较两组的炎性因子水平、宫腔再次粘连发生率。结果观察组术后1个月的血清IL-4、IL-6、IL-8水平均显著低于对照组(P<0.05)。随访期间,观察组的宫腔再次粘连发生率为4.76%,显著低于对照组的19.05%(P<0.05)。结论宫腔镜下冷刀分离术联合COOK球囊治疗IUA患者能够明显减轻其炎性反应,降低宫腔再次粘连发生率。

基于Cook距离的阻尼多道奇异谱分析分离绕射波

地震绕射是提升小尺度不规则地质体成像横向分辨率的重要手段。常规地震记录中的绕射波会被能量强的反射波掩盖,因此需要分离出绕射波并成像。阻尼多道奇异谱分析是一种秩约束类的去噪方法,其原理为地震数据经过Hankel变换后做奇异值分解,反射波和绕射波分别对应着数值较大和较小的奇异值。然而该算法依赖人工确定反射波场的秩,不适用于海量地震数据处理。为了克服人工选择奇异值的问题,提出使用Cook距离作为自动计算反射波场秩的解决方案。将Cook距离和阻尼多道奇异谱分析算法相结合以实现反射和绕射波分离。模拟共炮检距道集和叠后实际数据实验表明,该方法能够有效获得高质量绕射波场。

Diversified Business Model of On-Demand Cooking:An Analysis Based on the Business Model Canvas

With the acceleration of the pace of social life and the emergence of the convenience economy,the requirements for on-demand cooking services have increased due to the increasing demand for food quality and the health concerns associated with takeaway food,as well as the lack of cooking skills.This paper aims to analyze the business model of on-demand cooking service platforms in China with the theory of Business Model Canvas proposed by Alexander Osterwalder.By exploring the advantages and disadvantages of the business model of on-demand door-to-door cooking,the study seeks to provide relevant recommendations.

针刺联合COOK双球囊对足月妊娠催产及新生儿结局的影响

目的 观察针刺联合COOK双球囊对足月妊娠催产及新生儿结局的影响。方法 对100例足月妊娠催产患者展开回顾性研究,根据催产方法的不同将其分为对照组和观察组,每组50例。对照组给予COOK双球囊催产,观察组在对照组基础上给予针刺合谷、三阴交催产。观察两组产程、宫颈Bishop评分、视觉模拟量表(visual analog scale, VAS)评分、宫颈扩张耗时、分娩方式的变化,并比较两组临床疗效及新生儿不良结局。结果 观察组总有效率(96.0%)高于对照组(78.0%)(P<0.05)。观察组第一、第二、第三产程及总产程均短于对照组(P<0.05)。观察组治疗后宫颈Bishop评分高于对照组(P<0.05)。观察组治疗1 h后、6 h后、12 h后及胎儿娩出后VAS评分低于对照组(P<0.05)。观察组宫颈扩张2 cm、4 cm、6 cm、8 cm和10 cm耗时均短于对照组(P<0.05)。观察组经阴道分娩率(84.0%)高于对照组(62.0%)(P<0.05)。观察组新生儿不良结局总发生率(2.0%)低于对照组(16.0%)(P<0.05)。结论 针刺联合COOK双球囊可有效缩短足月妊娠催产产妇产程,促进宫颈扩张,减轻分娩疼痛感,提高经阴道分娩率,改善新生儿结局。

COOK球囊联合催产素和人工破膜在足月宫颈条件不成熟孕妇引产中应用效果对比研究

目的对比分析COOK球囊联合催产素和人工破膜在足月宫颈条件不成熟孕妇引产中的应用价值。方法选取2019年3月至2022年3月于龙泉市人民医院待产的85例足月宫颈条件不成熟孕妇作为研究对象,按随机数字表法分为球囊组(n=42)和人工破膜组(n=43),球囊组采用COOK球囊联合催产素引产,人工破膜组采用人工破膜引产。对比两组促宫颈成熟效果、产妇应激水平、产程及分娩结局。结果球囊组引产后24 h的Bishop评分高于人工破膜组(P<0.05),且促宫颈成熟总有效率高于人工破膜组(P<0.05);球囊组血清儿茶酚胺(CA)、皮质醇(Cor)水平均低于人工破膜组(P<0.05);球囊组第一产程、第二产程均较人工破膜组短(P<0.05);球囊组转剖宫产率及不良事件发生率均较人工破膜组低(P<0.05)。结论相较于人工破膜,COOK球囊联合催产素促宫颈成熟效果更佳,可减轻产妇应激反应,缩短产程,降低剖宫产率及不良事件发生率。

分娩球联合COOK球囊促宫颈成熟干预对足月引产产妇的效果

目的:探讨足月引产产妇予以分娩球联合COOK球囊促宫颈成熟干预的效果。方法:选取2021年12月—2023年12月无锡市人民医院收治的132例足月引产产妇作为研究对象,按随机数表法分为对照组和观察组,每组各66例。对照组给予COOK球囊促宫颈成熟干预,观察组给予分娩球+COOK球囊促宫颈成熟干预。观察两组宫颈成熟度、分娩疼痛、心理状况、分娩方式、产程时间以及分娩结局等指标水平变化情况。结果:干预后,观察组Bishop量表中的宫口开大、宫颈管消退、先露位置、宫颈硬度以及宫口位置等评分均高于对照组,差异有统计学意义(P<0.05);观察组视觉模拟评分法(VAS)、抑郁自评量表(SDS)与焦虑自评量表(SAS)等评分均低于对照组,差异有统计学意义(P<0.05);观察组自然分娩率以及3个产程耗时均优于对照组,差异有统计学意义(P<0.05);观察组产后出血、产褥期感染、产后尿潴留以及新生儿窒息发生率以及新生儿Apgar评分均优于对照组,差异有统计学意义(P<0.05)。结论:足月引产产妇分娩中实施分娩球联合COOK球囊促宫颈成熟干预,可明显改善产妇负性情绪,并可有效缓解产妇疼痛度,促进宫颈成熟度,还可缩短产程时间,提高自然分娩成功率,改善分娩结局。

Cook球囊引产后实施心理干预对妊娠结局的影响

目的分析Cook球囊引产后实施心理干预对改善妊娠结局的临床意义。方法本研究选取2022年1月至2023年6月本院实施Cook球囊引产的72例产妇为研究对象,随机分为对照组和试验组,各36例。对照组给予常规护理,试验组在常规护理基础上增加心理干预护理。比较两组产妇的自然分娩率、剖宫产分娩率、产钳分娩率及不良事件发生率,并进行心理状态和护理满意度评分对比。结果试验组自然分娩率高于对照组,不良事件发生率低于对照组(均P<0.05),两组剖宫产分娩率、产钳分娩率相比(均P>0.05)。试验组产程时间短、产后出血量少,心理状态评分低于对照组,护理满意度评分高于对照组(均P<0.05)。结论Cook球囊引产后增加心理干预可以有效改善产妇的妊娠结局,降低不良事件发生率。

Isomerization and bioaccessibility of cypermethrin and fenpropathrin in Pacific oyster during simulated digestion as influenced by domestic cooking methods

Pyrethroids can be ingested by humans through eating contaminated oysters,which is potentially harmful to health.This study aimed to investigate the effects of raw,steaming,and roasting on cypermethrin(CP)and fenpropathrin(FP)in oysters during simulated digestion.Results showed that the amount of released CP and FP was different from raw(CP:0.617μg·g−1,FP:0.266μg·g−1),steaming(CP:0.498μg·g−1,FP:0.660μg·g−1),and roasting(CP:1.186μg·g−1,FP:0.588μg·g−1)at the end of simulated digestion.The share of cis-CP and low-efficiency CP increased significantly(p<0.05),and the share of high-efficiency trans-CP did not maintain a high level for a long time during simulated digestion.The fluorimetric titration and isothermal titration calorimetry confirmed that CP and FP could spontaneously interact with oyster actin,and CP could bind with oyster actin more tightly than FP.This study reveals that cooking methods affect the binding capacity of CP and FP to oyster tissues and influence the changes of CP and FP in oysters during digestion.Furthermore,the current study provides a reference for assessing the potential harm of pyrethroids in oysters to consumers.

Effect of sonication-cooking on the immunoreactivity of soy slurry from germinated soybeans

Soy proteins are globular in nature and are resistant to denaturation with lower intensity thermal treatments like cooking.Likewise,germination can also alter the protein structure through the activity of various enzymes and sonication can disrupt the molecular structure through cavitation and other ultrasound effects,and contribute to some reduction in immunoreactivity(IR)of allergens.This study evaluated the effects of germination and sonication pretreatment in combination with common cooking on lowering the soy allergen IR.Germination was carried out for up to 120 h and ultrasound sonication treatments were given for 20,40 and 60 min at room temperature.Cooking at 100 oC was carried out for 10 to 60 min.The soy allergen IR was evaluated using a commercial sandwich ELISA kit.The combined action of germination,sonication and cooking helped to reduce the soy allergen IR to single digit mg/L levels from the nearly 400 mg/L initial level in the 5%soy slurry(>99%reduction).These levels are lower than the reported threshold values of soy allergens in foods.In addition,the germination and ultrasound process was shown to reduce the anti-nutritional properties and enhance the phenolic and radical scavenging activity by over 50%.

Effects of Cooking Temperature and Storage Time on the Quality of Macadamia Nut Oil

The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.

Genome-Wide Association Study of Cooked Rice Textural Attributes and Starch Physicochemical Properties in indica Rice

Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.

宫腔粘连TCRA治疗中COOK球囊支架放置时间对术后复发及妊娠的影响

目的观察宫腔粘连患者TCRA治疗中COOK球囊支架放置时间对患者术后复发及妊娠的影响。方法将我院妇产科2022年1月至2023年1月被确诊IUA且有妊娠需求的患者60例作为研究对象,随机分为短期组与长期组,每组30例。分别比较两组患者的临床疗效、妊娠与复发情况。结果长期组与短期组患者疗效分别为93.33%、70.00%,长期组显著高于短期组(P<0.05);随访期间,长期组妊娠率及复发率均优于短期组,差异有统计学意义(P<0.05)。结论对于IUA患者,TCRA治疗中COOK球囊支架放置时间延长至1个月比1周疗效更显著,能够提高妊娠率,减少复发风险。

Integrated gut microbiota,plasma metabolomics and network pharmacology to reveal the anti-ischemic stroke effect of cooked rhubarb

Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating cerebral stroke,where patients often face severe constipation.This study explored the pharmacological effects and mechanisms of CR against ischemic stroke(IS)in rats.We used integrated analysis of gut microbiota,metabolomics,and network pharmacology.Methods:The compounds in CR were identified using LC-MS/MS.The impact of CR on rat middle cerebral artery occlusion/reperfusion(MCAO/R)-induced cerebral infarct size and brain tissue pathology was assessed through 2,3,5-triphenyl tetrazolium chloride and HE staining.Changes in hemorheology were measured by evaluating blood viscosity,and serum levels of pro-inflammatory cytokine were also determined.Gut microbiota composition was analyzed through 16S rRNA gene sequencing.Serum metabolites were examined using untargeted metabolomics and Spearman correlation analysis.The pseudo-germ-free test was used to determine whether tumour necrosis factor-α(TNF-α)and interleukin-1β(IL-1β)improvement in IS are dependent on gut microbiota.Results:In vivo studies showed CR enhances neurobehavioral function in MCAO/R rats and reduces cerebral infarction area.CR also ameliorates brain and intestinal barrier damage caused by stroke.It also decreased inflammation and oxidative stress in IS rats.Furthermore,CR promotes the growth of Akkermansia and Verrucomicrobia,aiding in intestinal barrier repair.Notably,CR primarily influences the primary bile acid biosynthesis pathway.The pseudo-germ-free experiment and network pharmacology confirmed TNF-αand IL-1βas potential targets.CR relies on gut microbiota for its anti-inflammatory effects to improve IS.Conclusion:Cooked rhubarb offers neuroprotective benefits by enhancing beneficial bacteria abundance and regulating bile acid metabolism.It emerges as a potential therapeutic agent for IS.

足月妊娠产妇宫颈COOK球囊引产结局及影响因素分析

目的探讨足月妊娠产妇应用宫颈COOK球囊引产的结局,分析相关影响因素。方法采用回顾性分析,选取咸阳市妇幼保健院2021年1月至2023年10月收治的196例足月妊娠产妇,均采用宫颈COOK球囊进行引产。产妇年龄(29.48±4.61)岁,体重指数(BMI)(26.52±1.86)kg/m^(2),球囊放置前宫颈Bishop评分(4.03±0.46)分。根据引产结局将产妇分为引产成功组和引产失败组,分析影响引产结局的因素。组间比较采用独立样本t检验、χ^(2)检验,影响因素采用二元logistic回归分析,引产结局预测价值采用受试者操作特征曲线(ROC)进行评估。结果196例足月妊娠产妇中,引产成功145例,引产失败51例(产钳助产10例,药物辅助引产9例,剖腹产32例);引产失败组年龄、新生儿体重及产前BMI>25 kg/m^(2)、初产、球囊放置时间>12 h占比均高于引产成功组(均P<0.05),Bishop评分低于引产成功组(P<0.05),两组孕周、并发症、引产指征、胎膜早破比较,差异均无统计学意义(均P>0.05)。多因素logistic回归分析显示,年龄增长、产前BMI>25 kg/m^(2)、初产、新生儿体重增加是影响引产失败的危险因素(均P<0.05),Bishop评分升高为引产成功的有利因素(P<0.05),预测足月妊娠产妇应用宫颈COOK球囊引产失败的曲线下面积为0.812,灵敏度为72.55%,特异度为75.17%。结论足月妊娠产妇应用宫颈COOK球囊引产具有一定的引产失败风险,其中年龄升高、产前BMI>25 kg/m^(2)、初产、新生儿体重升高是足月妊娠产妇引产失败的危险因素。

COOK双球囊导管与地诺前列酮栓在足月妊娠产妇引产中的应用效果比较

目的:比较COOK双球囊导管与地诺前列酮栓在足月妊娠产妇引产中的应用效果。方法:选取2021年2月至2023年2月该院妇产科收治的86名足月妊娠产妇进行前瞻性研究,按照随机数字表法将其分为研究组和对照组各43名。对照组采用地诺前列酮栓引产,研究组采用COOK双球囊导管引产,比较两组促宫颈成熟效果、妊娠结局、宫颈成熟度、产后48 h并发症发生率、各产程时间和临产时间。结果:研究组促宫颈成熟总有效率为95.35%(41/43),高于对照组的79.07%(34/43),差异有统计学意义(P<0.05);研究组阴道分娩率、新生儿Apgar评分均高于对照组,剖宫产率低于对照组,产后24 h出血量少于对照组,差异有统计学意义(P<0.05);置入后6 h,两组宫颈Bishop评分均高于置入前1 h,且研究组高于对照组,差异有统计学意义(P<0.05);研究组并发症发生率为4.65%(2/43),低于对照组的18.60%(8/43),差异有统计学意义(P<0.05);研究组第一产程、第二产程和第三产程时间和临产时间均短于对照组,差异有统计学意义(P<0.05)。结论:COOK双球囊导管应用于足月妊娠产妇引产中可提高促宫颈成熟总有效率和Bishop评分,改善妊娠结局,缩短各产程时间和临产时间,降低产后并发症发生率,效果优于地诺前列酮栓。