The effects of domestic cooking on the levels of 3-monochloropropanediol in foods
Colin Crews, Paul Brereton, Alan P. Davies
Food Additives & Contaminants
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 0.3 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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
microwaving increased 3-MCPD levels
“Microwave cooking produced elevated 3-MCPD levels in some cheeses”
grilling increased 3-MCPD content
“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”
frying no detectable 3-MCPD
“a retail batter contained no detectable 3-MCPD when fried”