This study has examined how cooking affects the levels of the toxicantsaflatoxin, arsenic, lead, dioxins, cadmium, mercury, perfluorinatedcompounds and polybrominated diphenyl ethers in rice, potatoes and fish.Not every toxicant was examined for all three types of food, they were onlyexamined for those types of food where current levels of the toxicant in thattype of food are relevant from a risk assessment perspective. To determineif there is a danger of negative effects due to the exposure of thesetoxicants from food, articles from the Swedish National Food Agency andother scientific articles have been compiled. A minor experimentalsubstudy was also performed where rice bought in Uppsala was rinsed andboiled in different ways to see if that affected the residue levels of arsenic.The results of this study indicate that the levels of some toxic substancescan be lowered on a dry weight basis by cooking, and that this reduction isdependent on the cooking method used, the properties of the food andtoxin. The levels of cadmium and mercury were generally unchanged bycooking whereas the results for lead and perfluorinated compounds wereconflicting. Cooking can lover the levels of aflatoxin, arsenic, dioxins andpolybrominated diphenyl ethers on a dry weight basis. The effects ofcooking on toxicant levels should be considered when performing riskassessments, but further studies are needed to achieve a better basis for decision-making.