Steaming Fish More Healthy than Boiling
TEHRAN (Tasnim) - Researchers found that steaming freshwater fish for more than two minutes reduces the presence of cylindrospermopsin, a poisonous substance, by up to 26%.
A group of researchers from the Area of Toxicology in the Department of Nutrition and Bromatology, Toxicology and Legal Medicine at the University of Seville has published the globally pioneering study.
The study shows that if the fish is boiled, the reduction is smaller, 18%, with the corresponding increase in risk for the consumer. Another important conclusion from their research was that these biotoxins, which are harmful for the body, pass into the water that has been used for cooking.
This study, which has been published in Food Control, focuses on a species of freshwater fish, tilapia. And specifically, the cyanotoxin analysed was cylindrospermopsin.
"Cyanotoxins are produced by a group of bacteria called cyanobacteria, which are mainly found in freshwater. They are emerging toxins, which currently need to be tested to evaluate the risks that their presence in water and food might cause for humans and for the environment," the study's main researchers said.
It was also observed in the study that the concentration of cyanotoxin after cooking would not have consequences for public health, as established by the Provisional Tolerable daily Intake established by the WHO.
Cyanotoxins can be found in plant-based foods, which have been watered with water that contains them.