AI Article Synopsis
- The study examined how different cooking methods (boiling, frying, steaming) and seasoning styles (home-cooked vs. ready-to-eat) affect heavy metal levels in crayfish muscle.
- Cooking processes significantly increased copper levels, posing a health risk, particularly to children, with THQ values exceeding 1.
- Ready-to-eat crayfish had higher levels of toxic metals compared to home-cooked options, advising limited crayfish consumption for children and specific daily intake recommendations based on body weight (257g for children and 58g for adults).
Article Abstract
The current study investigated the effects of various cooking styles (boiling, frying, and steaming) and seasoning methods (home cooking and ready-to-eat commodity) on levels of nine heavy metals in the crayfish (Procambarus clarkii) muscle. The estimated daily intake (EDI), target hazard quotients (THQ), and target cancer risk (TCR) were used to assess the health risk in the crayfish muscle. The results showed that cooking processes significantly increased the concentration of Cu, which raises a potential risk for children (the THQ values > 1). The levels of toxic heavy metals in the ready-to-eat crayfish muscle were significantly higher than those in household cooking. Especially for As, the THQ values rose to 7.1 and 13.2 for adults and children respectively. Therefore, home cooking is safer than ready-to-eat crayfish, and children should consume crayfish within a limited range. The recommended consumption of the cooked abdominal muscle of crayfish should be 257 and 58 g/day, for children (16 kg) and adults (70 kg), respectively.
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| http://dx.doi.org/10.1007/s12011-022-03476-0 | DOI Listing |
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