Impact of Home Preparation and Cooking Methods on Levels of Dioxin and Dioxin- Like Compounds in Foods

 Household food preparation and cooking methods (skinning, trimming and/or cooking, in addition to the disposal of pan drippings and poaching/boiling liquids) are relatively economical and practical approaches to reduce exposure to DLCs from fish, by an average of 35% at the consumer level.  Selecting low fat foods (lean cuts of meat, low fat dairy products) and releasing DLCs by cooking or removing the fat portion of the foods during food preparation and cooking can significantly reduce contaminant levels.