Objective: To analyze the influence of food preparation methods on the composition of fatty acids and cholesterol in foods.
Methods: The chemical composition of cholesterol and fatty acids was analyzed in eight different types of meat and feijoada in relation to different methods of preparation.
Results: Feijoada, when prepared with the beans and meats in separate pots, has less cholesterol (12.1 vs. 16.1mg, respectively, p=0.005) and saturated fat (1.4 vs. 1.9mg, p=0.046) than when it is prepared in a single pot. Broiled chicken without the skin has less saturated fat when compared with skinless fried chicken (1,505 vs. 7,645mg, p=0.049). Broiled shrimp also has a lower saturated fat content than fried shrimp (532 vs. 1,262mg, p=0.049). Broiled ribeye steak without fat has a lower cholesterol content when compared with the fried steak (102 vs. 114mg, p=0.049).
Conclusion: The analysis indicates that the method of food preparation influences the fat content of foods, with potential impact on the prescription of low-fat and low-cholesterol diets.
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