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Domingo Roig, José LuisAuthorPerelló Berenguer, GemmaAuthorMarti Cid, RoserAuthor

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Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods

Publicated to:Journal Of Agricultural And Food Chemistry. 56 (23): 11262-11269 - 2008-12-10 56(23), DOI: 10.1021/jf802411q

Authors: Perello, Gemma; Marti-Cid, Roser; Llobet, Juan M; Domingo, Jose L

Affiliations

Univ Barcelona, Sch Pharm, Dept Publ Hlth, GRET CERETOX, Barcelona 08028, Spain - Author
Univ Rovira & Virgili, Lab Toxicol & Environm Hlth, E-43201 Reus, Spain - Author
Universitat de Barcelona - Author
Universitat Rovira i Virgili - Author

Abstract

The effects of cooking processes commonly used by the population of Catalonia (Spain) on total arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) concentrations in various foodstuffs were investigated. All food samples were randomly acquired in local markets, big supermarkets, and grocery stores of Reus (Catalonia). Foods included fish (sardine, hake, and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, two composite samples were prepared for metal analyses, whose levels in raw and cooked (fried, grilled, roasted, and boiled) samples were determined by inductively coupled plasma-mass spectrometry (ICP-MS). The highest concentrations of As, Hg, and Pb (raw and cooked samples) were mainly found in fish, with a clear tendency, in general, to increase metal concentrations after cooking. However, in these samples, Cd levels were very close to their detection limit. In turn, the concentrations of metals in raw and cooked meat samples were detected in all samples (As) or only in a very few samples (Cd, Hg, and Pb). A similar finding corresponded to string beans, rice, and olive oil, while in potatoes, Hg could not be detected and Pb only was detected in the raw samples. In summary, the results of the present study show that, in general terms, the cooking process is only of a very limited value as a means of reducing metal concentrations. This hypothetical reduction depends upon cooking conditions (time, temperature, and medium of cooking).

Keywords

ArsenicCadmiumCanary-islandsCooked riceCooking processesDietary-intakeDiphenyl ethersFishFoodGreat-lakesHeavy-metalsHuman exposureLeadMercurySpainTrace-elements

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Journal Of Agricultural And Food Chemistry due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2008, it was in position 2/35, thus managing to position itself as a Q1 (Primer Cuartil), in the category Agriculture, Multidisciplinary.

From a relative perspective, and based on the normalized impact indicator calculated from the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 15.44, which indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: Dimensions Jun 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-06-28, the following number of citations:

  • WoS: 184
  • Scopus: 216
  • Google Scholar: 262

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-06-28:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 174.
  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 174 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 14.33.