Effects of Different Cooking Methods on Cd Content and Health Risk Assessment of Cabbage Under Cd Stress.

Background: Different cooking and processing methods to some extent influence the content of food elements. Karst plateau mountainous region has a significant geochemical high background of Cd.

Objective: The study aims to explore the differences in health risks associated with different cooking methods for cabbage and provide a theoretical basis for safe production of cabbage in karst area and the reduction of consumption-related risks.

Methods: Select three varieties of cabbage [Chi bai er hao (CB), Chun xin huo guo wang (CX), Qing cui chi bai cai (QC)] and use three different cooking methods to cook cabbage according to the cooking habits of local residents (raw, boiled, and fried) on the Cd content of cabbage were studied. The cabbages were grown in soil dosed with known amounts of Cd.

Results: Cd content in cabbage significantly increased (P < 0.05) with the increase of exogenous Cd levels. The Cd content of cooked cabbage was significantly lower than that of raw cabbage (P < 0.05). The general rule was raw > stir-fried > boiled. The target hazard quotient (THQ) of cabbage consumption by local residents was found to be QC > CX > CB, and the THQ of different cooking methods was raw > stir-fried > boiled.

Conclusion: Residents of the Karst region should choose vegetables that have Cd content below the limit standard and adopt reasonable cooking methods to reduce health risks. Compared to raw, the cooking method of boiling is the most effective, followed by stir-fried.

Highlights: Commonly planted cabbage varieties in karst area; effects of different cooking methods on cadmium content in cabbage; health risk assessment of cabbage cooking methods on different consumer groups.