Losing weight with chocolate, plus deep-fried dioxins, edible sunscreens and more in this week's news
By Science News, 18:10 PM May 6, 2011
Overheating cooks up dioxins in foods
High-temperature frying can trigger the development of potentially toxic dioxins and furans in food, say environmental scientists at the Chinese Academy of Sciences in Beijing. The majority of dioxin-related compounds that they cooked up were isolated from the smoke coming off frying meats or oils, the researchers report online April 26 in the Journal of Agricultural & Food Chemistry. Dioxins most readily formed when food had been fried with flavorings, ...
Source URL: https://www.sciencenews.org/article/foodnutrition