Abstract Title:

The effects of domestic cooking on the levels of 3-monochloropropanediol in foods.

Abstract Source:

Food Addit Contam. 2001 Apr;18(4):271-80. PMID: 11339260

Abstract Author(s):

C Crews, P Brereton, A Davies

Article Affiliation:

Central Science Laboratory, Sand Hulton, York, UK. c.crews@csl.gov.uk


The results are reported of a study to determine the effect of domestic cooking procedures on the level of 3-monochloropropane-1,2-diol (3-MCPD) in selected foods. Samples of 23 foods comprising stock cubes, gravies, a cake mix, batters, breads, cheese and meats were subjected to a range of cooking procedures including grilling, toasting and microwaving. The resulting levels of 3-MCPD were compared with those present in the foods before cooking. Grilling and toasting produced substantial increases in the 3-MCPD content of bread, forming up to 0.3 mg/kg, and of most cheeses, resulting in levels of up to about 0.1 mg/kg. Microwave cooking produced elevated 3-MCPD levels in some cheeses. Frying laboratory-produced batters increased 3-MCPD levels to about 0.1 mg/kg whereas a retail batter contained no detectable 3-MCPD when fried. The remaining foods showed little or no discernible increase on cooking.

Study Type : Commentary
Additional Links
Anti Therapeutic Actions : Microwave Cooking : CK(87) : AC(34)

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