ArticleFoods (Basel, Switzerland)2022
Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 24 citations in OpenAlex.
- Strategies to Determine and Mitigate Pesticide Residues in Food.Molecules (Basel, Switzerland) · 2025Review
- Prioritization and Sensitivity of Pesticide Risks from Root and Tuber Vegetables.Journal of xenobiotics · 2025Article
- The Link Between Paraquat and Demyelination: A Review of Current Evidence.Antioxidants (Basel, Switzerland) · 2024Review
- Reduction in the Residues of Penthiopyrad in Processed Edible Vegetables by Various Soaking Treatments and Health Hazard Evaluation in China.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Nowadays, a lot of produce (fruits and vegetables) sold in many countries are contaminated with pesticide residues, which cause severe effects on consumer health, such as cancer and neurological disorders. Therefore, this study aims to determine whether cooking processes can reduce the pesticide residues in commonly consumed vegetables (Chinese kale and yard long beans) in Thailand. For cooking experiments, the two vegetables were cooked using three different processes: boiling, blanching, and stir-frying. After the treatments, all cooked and control samples were subjected to extraction and GC-MS/MS analysis for 88 pesticides. The results demonstrated that pesticide residues were reduced by 18-71% after boiling, 36-100% after blanching, and 25-60% after stir-frying for Chinese kale. For yard long beans, pesticide residues were reduced by 38-100% after boiling, 27-28% after blanching, and 35-63% after stir-frying. Therefore, cooking vegetables are proven to protect consumers from ingesting pesticide residues.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.