Impact of home preparation and cooking methods on levels of dioxin and dioxin-like compounds in foods : Effets des méthodes de préparation et de cuisson des aliments à domicile sur les niveaux de dioxines et de composés de type dioxine dans les aliments

Although the average Canadian dietary intake of dioxin is within the tolerable level set by the World Health Organization (WHO) and Food and Agriculture Organization of the United Nations, reducing the DLCs level in foods can help reduce risk. [...] Household food preparation and cooking methods (skinning, trimming and/or cooking, in addition to the disposal of pan drippings and poaching/boiling liquids) are relatively economical and practical approaches to reduce exposure to DLCs from fish, by an average of 35% at the consumer level. [...] The toxicity level of 74 pg/kg/month set by the Joint Expert of DLCs is expressed as toxic equivalent quantities Committee on Food Additives, an expert group of the (TEQs), where the most toxic congener, 2,3,7,8- World Health Organization and the Food and tetrachlorodibenzo-p-dioxin (TCDD), is rated as 1.0 71 Agriculture Organization of the United Nations. [...] Legend: ↓ Reduction in DLC levels Evidence Gaps For More Information: Specific Guide for Cleaning and Cooking Instructions Research on the impact of household food to Reduce Dioxin, PCBs, and DDT in Fish: preparation and cooking methods, on DLC levels in meat and vegetables, is limited. [...] Hence, further research on We would like to thank Stephanie Suski, Nelson Fok, the impact of household preparation and cooking on Jerzy Zawistowski, Si Shyng, and Lorraine McIntyre meats and vegetables and the dynamics of DLC for their valuable input and review of the draft reduction is needed in order to develop effective document.