Title
Human diets cooked by microwave or conventionally: Comparative sub-chronic (13-wk) toxicity study in rats
Author
Jonker, D.
Til, H.P.
Centraal Instituut voor Voedingsonderzoek TNO
Publication year
1995
Abstract
To compare the possible effects of microwave and conventional cooking on a range of common dietary components, mixed human diets containing beef, potatoes and vegetables were fed to groups of 10 male and 10 female Wistar rats for 13 wk. The diet ingredients were cooked by either of the methods in a normal and an abused manner, the latter consisting of the normal treatment followed by two cycles of reheating to approximately 85°C and cooling. The cooked ingredients were freeze-dried, ground and mixed with supplements of vitamins and minerals to meet the rat requirements. An additional control group was fed a cereal-based rodent diet. Criteria to assess toxicity included clinical observations, ophthalmoscopy, growth, food and water intake, haematology, clinical chemistry, urinalysis, organ weights, micronucleated erythrocytes in bone marrow, gross examination at autopsy and microscopic examination of a wide range of organs. The results indicate no adverse effects of the diets cooked by microwave compared with those cooked conventionally.
Subject
Toxicology
Analysis of Variance
Animal
Bladder
Blood Cells
Blood Chemical Analysis
Bone Marrow Cells
Comparative Study
Drinking
Eating
Erythrocytes
Female
Food
Food Handling
Freeze Drying
Human
Male
Micronucleus Tests
Microwaves
Organ Weight
Random Allocation
Rats
Rats, Wistar
Specific Pathogen-Free Organisms
Support, Non-U.S. Gov't
Urinalysis
Animalia
Rattus norvegicus
Rodentia
Solanum tuberosum
To reference this document use:
http://resolver.tudelft.nl/uuid:83348a10-d82b-4530-9c13-29b2d751a078
DOI
https://doi.org/10.1016/0278-6915(94)00140-j
TNO identifier
36883
ISSN
0278-6915
Source
Food and Chemical Toxicology, 33 (4), 245-256
Document type
article