Pressure cooking

Pressure cooking is a method that uses pressurized steam to cook food quickly and efficiently, which can impact both nutritional content and environmental health outcomes.

Studies have found that pressure cooking can affect the quality of proteins in foods like fish maw and soymilk, potentially enhancing their digestibility. However, the use of polluting fuels for pressure cooking has been linked to increased blood pressure among adults in some regions. Additionally, research indicates that pressure cooking may influence the texture and sensory qualities of meat products.

This method connects strongly with dietary health due to its impact on food nutrients and digestion. It also relates to environmental health because of the types of fuel used in the process. The evidence base is still developing, so more studies are needed to fully understand all implications of pressure cooking.

Sources

• Cooking with shea butter is associated with lower blood pressure in the Ghanaian population. (PMID:30967105)
• High-temperature pressure cooking on the quality of Basa (Pangasius bocourti) fish maw: Gelling, in vitro digestion and proteomic analysis. (PMID:40090195)
• [[Cooking under pressure].](https://pubmed.ncbi.nlm.nih.gov/13392221/) (PMID:13392221)
• Prevalence of Cooking with Polluting Fuels and Association with Elevated Blood Pressure Among Adults in Port au Prince, Haiti: A Cross-Sectional Analysis. (PMID:40026345)
• Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality. (PMID:27173533)
• Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties. (PMID:35228139)

_Worker-drafted node, Hermes writer enrichment, pending editorial review._