J-shaped association between dietary thiamine intake and the risk of cognitive decline in cognitively healthy, older Chinese individuals by Yuanyuan Zhang, Xianhui Qin, Chengzhang Liu, Chun Zhou, Mengyi Liu, Panpan He, Ziliang Ye, Qiguo Meng, Yuanxiu Wei, Xinyue Su

“…Dietary nutrient intake information was collected through 3-day dietary recalls and using a 3-day food-weighed method to assess cooking oil and condiment consumption. Cognitive decline was defined as the 5-year decline rate in global or composite cognitive scores based on a subset of items from the Telephone Interview for Cognitive Status–modified.Results The median follow-up duration was 5.9 years. …”
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A Case Report of Possible Health Benefits of Extra Virgin Olive Oil by Said Shahtahmasebi, Shahnaz Shahtahmasebi

“…The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. …”
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Mitigation of polycyclic aromatic hydrocarbons (PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation by Yuke Hou, Yangjian Hu, Min Li, Jiahui Nong, Fengyuan Xie, Yuhan Fan, Jianhao Zhang, Xianming Zeng, Minyi Han, Xinglian Xu, Xia Wang

“…Two different CP treatments methods were implemented in the production of beef patties, to investigate their inhibition and degradation capacity on PAHs. With 5 different cooking oils and fats addition, the inhibition mechanism of in-package cold plasma (ICP) pretreatment was explored from the aspect of raw patties fatty acids composition variation. …”
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