EFFECT OF COOKING METHODS ON HEAVY METALS CONTENT OF FOOD

Abstract

The presence of heavy metals in processed food has been reported by various researchers. This has become of more pressing concern because of the deleterious effects associated with some of these metals such as lead, mercury and cadmium. Different cooking methods are known to exist and these methods also affect the presence of heavy metals in the cooked food. Studies have been carried out using methods such as smoking, grilling, boiling, and frying amongst others. Different concentrations of these metals have also been reported and in some available studies even beyond the permissible limits based on international standards. There is however varying reports on the effect of different cooking methods of the contents of these metals in food. While some researchers reported a decrease in concentrations, other studies reports a different finding. This paper reviews the effect of different cooking methods on contents of these metals. Information was gathered from published papers and the findings from various authors carefully looked into. Attempt was also made to highlight the varying reasons responsible for their observations.