Relationship between food composition and its cold/hot properties: A statistical study
A. Xie, H. Huang, F. Kong · Journal of Agriculture and Food Research · 2020 December
DOI 10.1016/j.jafr.2020.100043
Objective
In this study, 179 foods in different categories (cold, plain, and hot) were identified from the literature. Their compositional data were obtained from USDA and Chinese food composition databases. The contents of 32 nutritional components and calorie were used through ANOVA and multivariate analysis to evaluate the most important variables affecting food warming and cooling characteristics, and the interaction effect of different components on food properties. Mathematical equations were derived to correlate the component variables and the probability of the food being cold/hot.
Conclusions
The results indicate vitamins (B6, folate, and VA) are among the most important influencing factors. Logit functions were developed to evaluate the hot and cold characteristics of a food based on its compositional data. The obtained information from this study is expected to enhance the understanding of the link between food composition and its cold/hot properties which may provide another method to evaluate the food diet and their health effect.
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Insights
ANOVA and multivariate analysis indicated that 18 food components have significant effects on cold/hot property of food and vitamins play an important role in food cold/hot properties.
The contents of 32 nutritional components and calorie were used through ANOVA and multivariate analysis to evaluate the most important variables affecting food warming and cooling characteristics, and the interaction effect of different components on food properties. Mathematical equations were derived to correlate the component variables and the probability of the food being cold/hot.
The results indicate vitamins (B6, folate, and VA) are among the most important influencing factors. Logit functions were developed to evaluate the hot and cold characteristics of a food based on its compositional data. The obtained information from this study is expected to enhance the understanding of the link between food composition and its cold/hot properties which may provide another method to evaluate the food diet and their health effect.
