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Kesia Diego Quintaes - One of the best experts on this subject based on the ideXlab platform.
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Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito).
2017Co-Authors: Kesia Diego QuintaesAbstract:Resumo: A pedra-sabão, a cerâmica, o vidro, o ferro, o alumínio e o aço inoxidável, estão entre os diversos materiais empregados na confecção de utensílios culinários. É sabido que durante a elaboração culinária, interações entre os alimentos e os utensílios ocorrem: algumas benéficas, outras inócuas, enquanto que outras podem ser prejudiciais à saúde do comensal. O presente estudo visou avaliar as implicações nutricionais que os utensílios nacionais de ferro fundido, de pedrasabão (esteatito) e de aço inoxidável (inox), podem ter. Os utensílios foram testados com simulantes de alimentos (ácidos acético e láctico) e com preparações culinárias (arroz e molho de tomate) a fim de determinar qualitativa e quantitativamente os elementos migrantes. Os materiais apresentaram perfis de migração distintos e susceptíveis à variação, conforme o simulante (ácido acético ou lático) e a aplicação do utensílio (cocção ou estocagem). As panelas de inox e de ferro não apresentaram implicações toxicológicas, sendo que estas últimas liberaram quantidade expressiva de Fe. Já as panelas de pedra-sabão liberaram teores consideráveis de Ca, Mg, Fe e Mn durante a cocção e, Ni em quantidade indesejável foi liberado na condição de estocagem por 24horas de ácido acético. No caso dos alimentos, foi observado que o molho de tomate preparado em panelas de pedra-sabão apresentou maiores teores de Ca e Mn em relação ao arroz. As panelas de ferro liberam quantidades expressivas de Fe e Mn durante a cocção de molho de tomate quanto de arroz. A estabilidade oxidativa do óleo de soja refinado foi avaliada em função do material da panela (inox, ferro, pedrasabão, vidro e alumínio) e a liberação metálica do utensílio. O uso de panelas de pedra-sabão, inox e de ferro resultou em óleo com menor estabilidade oxidativa, sendo que as duas primeiras liberaram maior teor de ferro para o óleo em relação à de ferro. O óleo de soja refinado mostrou maior capacidade de reciclagem ao aquecimento descontínuo quando a panela era de vidro ou alumínio. Visando determinar a biodisponibilidade do ferro derivado das panelas de ferro e de pedrasabão, foi realizado ensaio envolvendo população susceptível à anemia: mulheres em idade fértil e indivíduos vegetarianos (Comitê de Ética em Pesquisa, UNICAMP, parecer Nº 317/2001). Os participantes tiveram alíquotas de 10mL de sangue coletadas para a realização dos exames: transferrina, ferritina, ferro sérico e hemoglobina. A seguir foi iniciado o uso regular das panelas de ferro e pedrasabão no preparo das refeições, as primeiras por indivíduos vegetarianos de ambos os gêneros e, as segundas por mulheres em idade fértil. Novas amostras de sangue foram coletadas, visando a determinação dos mesmos indicadores hematológicos, após 10 semanas para os usuários das panelas de pedra-sabão e 12 semanas para os das de ferro. Os resultados da primeira e segunda coletas foram comparados a fim de estimar a biodisponibilidade do ferro derivado dos utensílios. Foi verificada a melhoria do estado nutricional relativo ao ferro nos voluntários quando os utensílios de alumínio foram trocados pelos de pedrasabão. Entretanto, não foi possível apontar com certeza a verdadeira causa desta melhora, uma vez que a extensão da migração de Fe para alimentos preparados nestes utensílios é inexpressiva. Já entre os usuários das panelas de ferro, o índice de anemia ferropriva passou de 38 para 20% ao final do estudo, mostrando que o ferro derivado das panelas deste material foi parcialmente utilizado pelo organismo. O estado nutricional relativo ao ferro de indivíduos sob regime ovolactovegetariano é passível de ser melhorado mediante preparo das refeições em panelas de ferro fundido.Abstract:Soapstone, clays, glass, iron, aluminum, stainless steel, are among the different materials used to make Cookware. It is known that during food preparation interactions between the food and Cookwares do occur, some of them being positive, some null, while others could be harmful for our health. This study evaluated the nutritional implications that result from using utensils made out of steel, soapstone and stainless steel materials. The utensils were tested with food simulants (acetic acid and lactic) and with some food preparations (rice and tomato sauce) in order to determine the quantity and quality of the migrating elements. All materials presented different migration profiles and were susceptible to variations according to the simulant and the utensil?s application (cooking or storage). The stainless steel and iron Cookware did not exhibit toxic implications but the later released substantial quantities of iron. On the other hand, the soapstone Cookware released considerable amounts of Ca, Mg, Fe and Mn during cooking. Soapstone utensils also released undesirable quantities of Ni under storage for 24 hours with acetic acid. During food preparation, soapstone pans releases more Ca and Mn to tomato sauce than to rice. Iron Cookware released Fe and Mn to tomato sauce and rice. The oxidative stability of refined soybean oil was evaluated after successive heating cycles in pans made of stainless steel, iron, glass and aluminum, with respect to the metal migration in each material. The use of the soapstone, stainless steel and iron resulted in lower oxidation stability. The soapstone and the stainless steel pans released more iron to the oil than iron Cookware. The soybean oil showed greater stability for being re-heated discontinued when the material of the pan was either glass or aluminum. In order to determine the bioavaliability of the iron migrated from the soapstone and iron Cookware, a study with two groups of individuals susceptible to iron deficiency was conduced. The study was ethically previously approved by the UNICAMP Ethic and Research Committee (317/2001). The participants, pre-menopausal women and vegetarians of both genders, had 10mL of blood collected for determination of the following indicators: transferrin, ferritin, serum iron and hemoglobin. After the males and females vegetarians started to use for 12 weeks the iron Cookware and the pre-menopausal women started to use for 10 weeks the soapstone Cookware on a regular basis for cooking their meals. New blood samples were collected and the same hematological tests re-evaluated. The results between the first and second blood tests were compared to verify the bioavalability of iron from both types of Cookware materials. Changing the Cookware from aluminum to soapstone improved the nutritional iron status significantly. However, it was not possible to unequivocally determine whether the status upgrading was due to the iron migration for the levels of Fe migration from soapstone pans was found to be almost insignificant. Among users of the iron Cookware, the anemia index was reduced from 38 to 20% at the end of the study, showing that the iron released from iron Cookware was at least partially utilized by the human body. The nutritional status of iron in individuals under vegetarian diet could be improved by meal prepare in iron Cookware
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Migración de hierro y níquel, y estabilidad oxidativa del aceite refinado de soja calentado en utensilios culinarios de diversos materiales.
Grasas y Aceites, 2007Co-Authors: Kesia Diego Quintaes, Marcelo Antonio Morgano, Jaime Amaya-farfan, Niurka M Almeyda Haj-isaAbstract:Cookware may release some inorganic components into foods during cooking, some of which have undesirable consequences. In fried foods, for instance, oil oxidation is favored by metals. The present study evaluated oxidative stability (AOCS method) and iron and nickel migration (inductively coupled plasma-optical emission spectrometry) into refined soybean oil in four cycles, with intervals of 24 hours. The Cookware materials were glass, aluminum, stainless steel, iron and soapstone. The results demonstrated that the lowest metal migration occurred from glass and aluminum pans while the oil heated in these pans showed the highest oxidative stability. The highest migration of Fe and Ni into the oil occurred from the soapstone and iron pots (3.94 and 3.21 mg _ kg-1, respectively).Nevertheless, increasing loss of oxidative stability was evident in the oils heated in the soapstone, stainless steel and iron Cookware, in this order. Since iron migration was lower from glass and aluminum pans, these were considered the best type of materials for frying
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Mineral Migration and Influence of Meal Preparation in Iron Cookware on the Iron Nutritional Status of Vegetarian Students
Ecology of Food and Nutrition, 2007Co-Authors: Kesia Diego Quintaes, Marcelo Antonio Morgano, Jaime Amaya-farfan, Niurka M Almeyda Haj-isa, Fernanda Mariana Tomazini, José Trezza NetoAbstract:This study evaluates iron and manganese migration from iron pans and the impact of routine meal preparation on the iron status of vegetarians. Rice and tomato sauce were cooked in iron pans. Fe and Mn quantification were done by inductively coupled plasma optical emission spectrometry. Vegetarians had their meals prepared in cast-iron Cookware for 12 weeks. Tomato sauce took up more Fe and Mn than rice. Mineral transfer increased with cooking cycles. Iron anemia decreased from 32.1 to 5.3%, while the prevalence of hematologically normal individuals increased from 41 to 67.8%. Migrated Fe from Cookware improves the nutritional iron status of vegetarians.
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a influencia da composicao do esteatito pedra sabao na migracao de minerais para os alimentos minerais do esteatito the influence of the steatite soapstone composition in mineral migration to food meal minerals from steatite
2006Co-Authors: Kesia Diego Quintaes, Conego R Xavie, S PauloAbstract:Steatite is a metamorphic rock composed mainly of minerals talc, dolomite and amphibolites. It is abundantly found in the Southeast of Brazil especially in the state of Minas Gerais. In addition to its industrial use, it has also been used for manufacture of sculptures and cooking utensils, called “soapstone Cookware”. The tradition of food preparation using soapstone Cookware is alive among in habitants of Ouro Preto (MG, Brazil), where 80% of the native population has this utensil and 63% of them use it in food preparation. The common knowledge shows that it can be used to treat and prevent iron anemia. Although steatite was found to be one of the first materials used by man in the manufacture of cooking utensils, the scientific knowledge of its interaction with food is limited. Due to lack of data, tests were made with food simulants in order to predict its behavior in domestic use, as Cookware and food container, in which was observe the migration of metals such as iron, calcium, manganese, magnesium and nickel. However, the metals migration of during the shelf life of the Cookware continues unknown. More studies about nutritional implication of soapstone Cookware still necessary. The scientific information about the behavior of this material is limited. The aim of this paper was to provide to the scientific community the recent review of the information about steatite composition and its influence in food contact and human health.
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A influência da composição do esteatito (pedra-sabão) na migração de minerais para os alimentos: minerais do esteatito
Cerâmica, 2006Co-Authors: Kesia Diego QuintaesAbstract:Steatite is a metamorphic rock composed mainly of minerals talc, dolomite and amphibolites. It is abundantly found in the Southeast of Brazil especially in the state of Minas Gerais. In addition to its industrial use, it has also been used for manufacture of sculptures and cooking utensils, called "soapstone Cookware". The tradition of food preparation using soapstone Cookware is alive among in habitants of Ouro Preto (MG, Brazil), where 80% of the native population has this utensil and 63% of them use it in food preparation. The common knowledge shows that it can be used to treat and prevent iron anemia. Although steatite was found to be one of the first materials used by man in the manufacture of cooking utensils, the scientific knowledge of its interaction with food is limited. Due to lack of data, tests were made with food simulants in order to predict its behavior in domestic use, as Cookware and food container, in which was observe the migration of metals such as iron, calcium, manganese, magnesium and nickel. However, the metals migration of during the shelf life of the Cookware continues unknown. More studies about nutritional implication of soapstone Cookware still necessary. The scientific information about the behavior of this material is limited. The aim of this paper was to provide to the scientific community the recent review of the information about steatite composition and its influence in food contact and human health.
Angela Mathee - One of the best experts on this subject based on the ideXlab platform.
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Occupational Exposure to Fine Particulate Matter (PM4 and PM2.5) during Hand-Made Cookware Operation: Personal, Indoor and Outdoor Levels.
International journal of environmental research and public health, 2020Co-Authors: Busisiwe Shezi, Angela Mathee, Nokulunga Cele, Sipho Ndabandaba, Renee A StreetAbstract:(1) Exposure of informal artisanal Cookware makers to fine particles has not yet been characterized. The aim of this study was to characterize occupational exposure to fine particulate matter (PM4 and PM2.5) levels and fine particulate matter (PM2.5) elemental components; (2) Artisanal Cookware makers were recruited from five Cookware making sites. Exposure to fine particulate matter was measured for 17 male participants. SidePak personal aerosol monitors (AM520) were used to measure personal exposure to PM4, while a DustTrak monitor and an E-sampler were used to assess indoor and outdoor PM2.5 levels, respectively. A questionnaire was administered to capture information on demographic characteristics. The chemical characterization of indoor and outdoor PM2.5 filter mass was conducted using Wavelength Dispersive X-ray Fluorescence. Time series record of 15-min averages for indoor and outdoor PM2.5 levels were assessed; (3) The median (range) was 124 µg/m3 (23-100,000), 64 µg/m3 (1-6097) and 12 µg/m3 (4-1178), respectively, for personal PM4, indoor and outdoor PM2.5. The highest levels for many of the elemental components of PM2.5 were found in the outdoor PM2.5 filter mass and (4). The information generated during this study may assist in extending occupational health and safety strategies to artisanal Cookware makers and developing targeted prevention initiatives.
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Exposure to lead and other toxic metals from informal foundries producing Cookware from scrap metal.
Environmental research, 2020Co-Authors: Renee A Street, Saloshni Naidoo, Walter Goessler, Busisiwe Shezi, Nokulunga Cele, Jaqueline Rieger, Karl Ettinger, Tarylee Reddy, Angela MatheeAbstract:Abstract Metal exposure remains a significant public health problem, particularly in the informal sector. The rise in informal foundries to cast scrap metal into artisanal Cookware is widespread in low- and middle-income countries. The main aim of this study was to characterize metal exposure in artisanal Cookware makers working in informal foundries in South Africa by measuring lead (Pb) in blood as well as sample metal concentrations on hands before and after work. The blood Pb distribution of the artisanal pot makers ranged from 1.1 to 4.6 μg/dl with the median blood Pb level being 2.1 μg/dl (IQR 1.7–2.5). The median blood Pb level in artisanal pot makers was 1.0 μg/dl higher compared with the non-exposed community members (p
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recycling of scrap metal into artisanal Cookware in the informal sector a public health threat from multi metal exposure in south africa
Science of The Total Environment, 2020Co-Authors: Renee A Street, Angela Mathee, Stefan Tanda, Christoph Hauzenberger, Saloshni Naidoo, Walter GoesslerAbstract:Abstract Recycling of scrap metal into artisanal Cookware is widespread in poorly resourced countries. The aim of the study was to determine the risk of metal exposure from the use of artisanal Cookware available in South Africa. Twenty Cookware samples were purchased from local manufacturers and informal traders across South Africa. Aluminum and silicon concentrations were determined using XRF and the total content of 18 elements (Ag, As, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, V and Zn) were evaluated using ICPMS. Leaching of metals from cut pieces of Cookware over a 2-h period of boiling in a 3% acetic acid solution was repeated 3 times and revealed multi-metal migration that was compared to EU maximum permissible levels. The mean Al migration of 509 mg L−1 was over 100 times the EU maximum permissible level allowed for Cookware. Lead was detected in all samples with 11 (55%), 12 (60%) and 9 (45%) of samples being over the maximum EU permissible level (10 μg Pb L−1) for 1st, 2nd and 3rd migrations respectively. The mean As migration concentrations in the first leaching event ranged from 0.23 to 24.1 μg L−1 with four pots (20%) over the maximum EU permissible limit for As (2 μg L−1). Notably, all four pots were well below the maximum EU permissible As limit by the 3rd migration. Cadmium and mercury were detected in each pot across all three migrations however the levels were relatively low. Transmission electron microscopy revealed dramatic changes in surface structure after leaching of Cookware.
John Kenneth Mensah - One of the best experts on this subject based on the ideXlab platform.
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Assessment of local wood species used for the manufacture of Cookware and the perception of chemical benefits and chemical hazards associated with their use in Kumasi, Ghana
Journal of Ethnobiology and Ethnomedicine, 2012Co-Authors: John Kenneth Mensah, Evans Adei, Dina Adei, Gwendolyn Owusu AnsahAbstract:Background Historical proven wood species have no reported adverse health effect associated with its past use. Different historical proven species have traditionally been used to manufacture different wooden food contact items. This study uses survey questionnaires to assess suppliers’, manufacturers’, retailers’ and consumers’ (end-users’) preferences for specific wood species, to examine the considerations that inform these preferences and to investigate the extent of awareness of the chemical benefits and chemical hazards associated with wooden food contact material use. Methods Through the combined use of a cross sectional approach and a case study design, 25 suppliers, 25 manufacturers, 25 retailers and 125 consumers (end-users) of wooden food contact materials in four suburbs in Kumasi Metropolitan Area (Anloga junction, Ahinsan Bus Stop, Ahwia-Pankrono and Race Course) and Ashanti Akyim Agogo in the Ashanti Akyim North District of the Ashanti Region were administered with closed ended questionnaires. The questionnaires were prepared in English, but local language, Twi, was used to translate and communicate the content of the questionnaire where necessary. Results Suppliers’, manufacturers’ and retailers’ preferences for specific wood species for most wooden Cookware differed from that of consumers (end-users). But all respondent groups failed to indicate any awareness of chemical benefits or chemical hazards associated with either the choice of specific wood species for specific wooden Cookware or with the general use of wooden food contact materials. The lack of appreciation of chemical benefits or hazards associated with active principles of wooden Cookware led to heavy reliance of consumers (end-users) on the wood density, price, attractive grain pattern and colour or on the judgement of retailers in their choice of specific species for a wooden Cookware. Conclusion This study contributes some practical suggestions to guide national policy development on improvement in quality of available wooden food contact materials in Ghana.
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Assessment of local wood species used for the manufacture of Cookware and the perception of chemical benefits and chemical hazards associated with their use in Kumasi, Ghana
Journal of ethnobiology and ethnomedicine, 2012Co-Authors: John Kenneth Mensah, Evans Adei, Dina Adei, Gwendolyn Owusu AnsahAbstract:Historical proven wood species have no reported adverse health effect associated with its past use. Different historical proven species have traditionally been used to manufacture different wooden food contact items. This study uses survey questionnaires to assess suppliers’, manufacturers’, retailers’ and consumers’ (end-users’) preferences for specific wood species, to examine the considerations that inform these preferences and to investigate the extent of awareness of the chemical benefits and chemical hazards associated with wooden food contact material use. Through the combined use of a cross sectional approach and a case study design, 25 suppliers, 25 manufacturers, 25 retailers and 125 consumers (end-users) of wooden food contact materials in four suburbs in Kumasi Metropolitan Area (Anloga junction, Ahinsan Bus Stop, Ahwia-Pankrono and Race Course) and Ashanti Akyim Agogo in the Ashanti Akyim North District of the Ashanti Region were administered with closed ended questionnaires. The questionnaires were prepared in English, but local language, Twi, was used to translate and communicate the content of the questionnaire where necessary. Suppliers’, manufacturers’ and retailers’ preferences for specific wood species for most wooden Cookware differed from that of consumers (end-users). But all respondent groups failed to indicate any awareness of chemical benefits or chemical hazards associated with either the choice of specific wood species for specific wooden Cookware or with the general use of wooden food contact materials. The lack of appreciation of chemical benefits or hazards associated with active principles of wooden Cookware led to heavy reliance of consumers (end-users) on the wood density, price, attractive grain pattern and colour or on the judgement of retailers in their choice of specific species for a wooden Cookware. This study contributes some practical suggestions to guide national policy development on improvement in quality of available wooden food contact materials in Ghana.
Renee A Street - One of the best experts on this subject based on the ideXlab platform.
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Occupational Exposure to Fine Particulate Matter (PM4 and PM2.5) during Hand-Made Cookware Operation: Personal, Indoor and Outdoor Levels.
International journal of environmental research and public health, 2020Co-Authors: Busisiwe Shezi, Angela Mathee, Nokulunga Cele, Sipho Ndabandaba, Renee A StreetAbstract:(1) Exposure of informal artisanal Cookware makers to fine particles has not yet been characterized. The aim of this study was to characterize occupational exposure to fine particulate matter (PM4 and PM2.5) levels and fine particulate matter (PM2.5) elemental components; (2) Artisanal Cookware makers were recruited from five Cookware making sites. Exposure to fine particulate matter was measured for 17 male participants. SidePak personal aerosol monitors (AM520) were used to measure personal exposure to PM4, while a DustTrak monitor and an E-sampler were used to assess indoor and outdoor PM2.5 levels, respectively. A questionnaire was administered to capture information on demographic characteristics. The chemical characterization of indoor and outdoor PM2.5 filter mass was conducted using Wavelength Dispersive X-ray Fluorescence. Time series record of 15-min averages for indoor and outdoor PM2.5 levels were assessed; (3) The median (range) was 124 µg/m3 (23-100,000), 64 µg/m3 (1-6097) and 12 µg/m3 (4-1178), respectively, for personal PM4, indoor and outdoor PM2.5. The highest levels for many of the elemental components of PM2.5 were found in the outdoor PM2.5 filter mass and (4). The information generated during this study may assist in extending occupational health and safety strategies to artisanal Cookware makers and developing targeted prevention initiatives.
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Exposure to lead and other toxic metals from informal foundries producing Cookware from scrap metal.
Environmental research, 2020Co-Authors: Renee A Street, Saloshni Naidoo, Walter Goessler, Busisiwe Shezi, Nokulunga Cele, Jaqueline Rieger, Karl Ettinger, Tarylee Reddy, Angela MatheeAbstract:Abstract Metal exposure remains a significant public health problem, particularly in the informal sector. The rise in informal foundries to cast scrap metal into artisanal Cookware is widespread in low- and middle-income countries. The main aim of this study was to characterize metal exposure in artisanal Cookware makers working in informal foundries in South Africa by measuring lead (Pb) in blood as well as sample metal concentrations on hands before and after work. The blood Pb distribution of the artisanal pot makers ranged from 1.1 to 4.6 μg/dl with the median blood Pb level being 2.1 μg/dl (IQR 1.7–2.5). The median blood Pb level in artisanal pot makers was 1.0 μg/dl higher compared with the non-exposed community members (p
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recycling of scrap metal into artisanal Cookware in the informal sector a public health threat from multi metal exposure in south africa
Science of The Total Environment, 2020Co-Authors: Renee A Street, Angela Mathee, Stefan Tanda, Christoph Hauzenberger, Saloshni Naidoo, Walter GoesslerAbstract:Abstract Recycling of scrap metal into artisanal Cookware is widespread in poorly resourced countries. The aim of the study was to determine the risk of metal exposure from the use of artisanal Cookware available in South Africa. Twenty Cookware samples were purchased from local manufacturers and informal traders across South Africa. Aluminum and silicon concentrations were determined using XRF and the total content of 18 elements (Ag, As, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, V and Zn) were evaluated using ICPMS. Leaching of metals from cut pieces of Cookware over a 2-h period of boiling in a 3% acetic acid solution was repeated 3 times and revealed multi-metal migration that was compared to EU maximum permissible levels. The mean Al migration of 509 mg L−1 was over 100 times the EU maximum permissible level allowed for Cookware. Lead was detected in all samples with 11 (55%), 12 (60%) and 9 (45%) of samples being over the maximum EU permissible level (10 μg Pb L−1) for 1st, 2nd and 3rd migrations respectively. The mean As migration concentrations in the first leaching event ranged from 0.23 to 24.1 μg L−1 with four pots (20%) over the maximum EU permissible limit for As (2 μg L−1). Notably, all four pots were well below the maximum EU permissible As limit by the 3rd migration. Cadmium and mercury were detected in each pot across all three migrations however the levels were relatively low. Transmission electron microscopy revealed dramatic changes in surface structure after leaching of Cookware.
Kopl M. Halperin - One of the best experts on this subject based on the ideXlab platform.
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Stainless steel Cookware as a significant source of nickel, chromium, and iron.
Archives of environmental contamination and toxicology, 1992Co-Authors: Joel Kuligowski, Kopl M. HalperinAbstract:Stainless steels are widely used materials in food preparation and in home and commercial Cookware. Stainless is readily attacked by organic acids, particularly at cooking temperatures; hence iron, chromium, and nickel should be released from the material into the food. Nickel is implicated in numerous health problems, notably allergic contact dermatitis. Conversely, chromium and iron are essential nutrients for which stainless could be a useful source. Home Cookware was examined by atomic absorption spectroscopy: seven different stainless utensils as well as cast iron, mild steel, aluminum and enamelled steel. The materials were exposed to mildly acidic conditions at boiling temperature. Nickel was a major corrosion product from stainless steel utensils; chromium and iron were also detected. It is recommended that nickel-sensitive patients switch to a material other than stainless, and that the stainless steel Cookware industry seriously consider switching to a non-nickel formulation.