Carlos Scherr
Fellow of the American College of Cardiology and European Society of Cardiology, Rua Visconde de Piraja, Rio de Janeiro, Brazil
Publications
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Research Article
Impact of Cooking Methods on Saturated Fat, Sodium, and Omega-3 Content in Animal-Based Foods: Implications for Cardiovascular Risk
Author(s): Carlos Scherr*
Background: Excess intake of saturated fat and sodium contributes significantly to cardiovascular disease. Although dietary guidelines emphasize limiting these nutrients, the impact of cooking methods on nutrient composition remains poorly characterized. Objective: To evaluate how different cooking methods influence saturated fat, sodium, and omega-3 fatty acid content in commonly consumed animal-based foods. Methods: Twenty-nine foods of animal origin and two of plant origin were analyzed. The present study reports data for beef sirloin, poultry (chicken and Chester®, Gallus gallus domesticus), shrimp, and 10 fish species. Samples were prepared using standardized cooking methods, including grilling, frying, stewing, roasting, and boiling. Cooking temperature and preparation time were kept constant within each .. Read More»