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PHiE 2019, 100(2)

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Probl Hig Epidemiol 2018, 99(4): 318-326pl

Effect of selected food processing techniques used in gastronomic technology on the nutritional value and health safety of food in the context of non-communicable chronic disease epidemics

Bogdan Szponar, Michał Skrzypek, Renata Krzyszycha, Agnieszka Marzec

Zakład Dietetyki Klinicznej, Uniwersytet Medyczny w Lublinie

The article examines selected issues concerning the pro-health and anti-health potential of food processing techniques, as used in gastronomic technology, that could be used to prevent non-communicable chronic diseases (NCD). Among other things analyzed was the effect of culinary techniques on the antioxidant potential of food and the content of heterocyclic aromatic amines and other toxic substances. Another issue analyzed was the role of culinary techniques in generating a positive energy balance, as well as the possibilities for their application in planning nutrition with a low glycemic index as part of NCD prevention. The study refers to the thesis that gastronomic technology and the culinary arts as a field of practical activity should be based on our increasing knowledge not only in food and nutrition science but also in medical science including that aspect, which concerns the etiopathogenesis of NCD. The approach developed in the article extends the functions of gastronomic technology so that it may not only respond to the aesthetic needs of consumers but also achieve goals that are essential in terms of public health.

Key words:  culinary art, food processing techniques, gastronomic technology, non-communicable chronic diseases, prevention