Health and Nutrition

April 21, 2005

Olive oil can make hamburgers healthier

Filed under: Nutrition — Doc Joe @ 9:28 pm

By far the most popular American food is the hamburger. However, its also known to be one of our least healthy foods. It is very high in the inflamatory omega 6 essential fatty acids (EFA)
I often talk to patients about increasing their omega 3 essential fatty acid consumption. The most important omega 3 EFA is EPA (eicosapentaenoic acids). EPA is very anti-inflammatory. They are found primarily in fish and fish oils. However research shows that frying in olive oil increase the EPA content and improves the omega6/omega3 fatty acid ratio.

J Agric Food Chem. 2003 Sep 24;51(20):5941-5.
Consequences of microwave heating and frying on the lipid fraction of chicken
and beef patties.

Echarte M, Ansorena D, Astiasaran I.

Departamento de Bromatologia, Tecnologia de Alimentos y Toxicologia, Facultad de
Farmacia, Universidad de Navarra, Irunlarrea s/n, 31080 Pamplona, Spain.

Two types of commercial meat patties were analyzed to evaluate the effect of two
applied cooking methods on the lipid fraction and the cholesterol oxidation
process during heating. Microwave heating hardly modified the fatty acid
profiles of both chicken and beef patties, whereas frying in olive oil increased
oleic and eicosapentaenoic acids
and decreased linoleic and docosahexaenoic
acids in both types of products. Frying improved the omega6/omega3 fatty acids
ratio in beef patties
from 10.67 (raw) to 5.37 (fried). Total cholesterol
oxidation product (COP) increments were 5.3-6.1-fold with microwave heating and
1.5-2.6-fold with frying. Chicken patties, raw and cooked, had a COP content
twice as high as the corresponding beef ones.

PMID: 13129298 [PubMed – indexed for MEDLINE]EPA

Powered by WordPress