Abstract
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 0.3mg/kg, and of most cheeses, resulting in levels of up to about 0.1mg/kg. Microwave cooking produced elevated 3-MCPD levels in some cheeses. Frying laboratoryproduced batters increased 3-MCPD levels to about 0.1mg/kg whereas a retail batter contained no detectable 3-MCPD when fried. The remaining foods showed little or no discernible increase on cooking.
Original language | English |
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Pages (from-to) | 271-280 |
Number of pages | 10 |
Journal | Food Additives and Contaminants |
Volume | 18 |
Issue number | 4 |
DOIs | |
Publication status | Published - 01 Jan 2001 |
Externally published | Yes |
Keywords
- 2-propanediol
- 3-chloro-1
- 3-MCPD
- Chloropropanols
- Cooking
ASJC Scopus subject areas
- Food Science
- Chemistry (miscellaneous)
- Chemistry(all)
- Toxicology
- Public Health, Environmental and Occupational Health
- Health, Toxicology and Mutagenesis