Cooking Process: A New Source of Unintentionally Produced Dioxins?

Abstract

To improve understanding of human background exposure to dioxins, the influence of cooking on dioxin concentrations in food has received much attention. Studies have focused on changes in the distribution of dioxins that originate from raw foods. However, the possibility of dioxin formation during cooking has been neglected. In this study, cooking experiments were designed to investigate the generation of dioxins during cooking at high temperature and with flavorings containing organic chlorine. Solid, liquid, and gas phase samples were collected during cooking. The results indicate that dioxins can be generated during some cooking processes, such as burning, or when cooking with reactive organic chlorides, and the dioxins are more likely to be present in the smoke (gas phase) than the edible portion (solid and liquid phases). Thus, more attention should be given to cooking of raw foods and organic chlorine-containing flavorings at high temperature. Maintaining good ventilation during cooking is also necessary to reduce human exposure risk to dioxins.

Formation of polychlorinated naphthalenes during the heating of cooking oil in the presence of high amounts of sucralose

“…Also, no appreciable differences in PAH loads were observed in the oil before and after heating (Purcaro et al, 2006). The formation and distribution of PCNs is in accordance with previous observations that de novo produced dl-PCBs and PCDD/Fs were mainly present in the cooking oil fumes Wu et al, 2011).…”

“…CN 66/67 and CN 73 were the dominant congeners and accounted for approximately 70% of the total TEQs of the PCNs. The congener patterns of the dl-PCBs and PCDD/Fs in the oil fumes were similar to those previously reported, and will therefore be discussed no further in the current paper Wu et al, 2011).…”

Assessment of dietary intake of polychlorinated dibenzo-p-dioxins and dibenzofurans and dioxin-like polychlorinated biphenyls from the Chinese Total Diet Study in 2011

“…Moreover, other methods, including market basket study, and monitoring program, were also applied to evaluate the dietary intake for residents in many countries (Arisawa et al, 2008;Perelló et al, 2010;Marin et al, 2011;Törnkvist et al, 2011;Rauscher-Gabernig et al, 2013;Husain et al, 2014). Some studies have indicated that cooking process might be a source of PCDD/Fs and dl-PCBs Wu et al, 2011). The calculation of dietary intake from cooked foods could therefore lead to a more accurate evaluation.…”

Spatial distribution of polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans in soil around a municipal solid waste incinerator

“…Briefly, the samples were spiked with 1 ng of a 13 C 12 -labeled PCDD/Fs internal standard (Wellington Laboratories) (Wu et al 2011) before accelerated solvent extraction (hexane/dichloromethane = 1:1). The extract was then sequentially cleaned using a multilayer silica gel and basic alumina columns.…”