Cooking Practices

Known as: Cooking Methods 
Methods of preparing foods and their role in health and disease.
National Institutes of Health

Topic mentions per year

Topic mentions per year

1945-2018
0204019452017

Papers overview

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Highly Cited
2008
Highly Cited
2008
The objective of the present study was to evaluate the effect of three common cooking practices (i.e., boiling, steaming, and… (More)
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2007
2007
Fruit and vegetable intake has been linked to bladder cancer risk; however, evidence for other foods or specific dietary factors… (More)
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2006
2006
Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four… (More)
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2006
2006
OBJECTIVE To evaluate whether meal patterns and cooking practices in Central England and Mediterranean France conform to popular… (More)
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Highly Cited
2005
Highly Cited
2005
Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed… (More)
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2002
2002
Cumulative evidence suggests a possible interaction of cooking methods with diet in the pathogenesis of breast cancer. Studies… (More)
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Highly Cited
2001
Highly Cited
2001
BACKGROUND Allergy to peanut is a significant health problem. Interestingly, the prevalence of peanut allergy in China is much… (More)
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Highly Cited
1997
Highly Cited
1997
Meats cooked at high temperatures (frying, grilling) and for a long duration contain heterocyclic amines (HCAs), which are both… (More)
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Highly Cited
1996
Highly Cited
1996
The Agricultural Health Study, a large prospective cohort study has been initiated in North Carolina and Iowa. The objectives of… (More)
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Highly Cited
1991
Highly Cited
1991
The associations between methods of cooking meats and colorectal cancer were examined in a population-based case-referent study… (More)
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