Abstract
Persistent organic pollutants (POPs) pose serious threats to human health. Increasing attention has been paid to POPs to protect the environment and prevent disease. Humans are exposed to POPs through diet (the major route), inhaling air and dust and skin contact. POPs are very lipophilic and hydrophobic, meaning that they accumulate in fatty tissues in animals and can biomagnify. Humans can therefore be exposed to relatively high POP concentrations in food of animal origin. Cooking animal products can decrease the POP contents, and different cooking methods achieve different reduction rates. Here, a consensus decision-making model with interval preference relations is used to prioritize cooking methods for specific animal products in terms of reducing POP concentrations. Two consistency mathematical expressions (I-consistency and -consistency) are defined, then the ideal interval preference relations are determined for the cooking methods with respect to different social choice principles. The objective is to minimize disparities between individual judgments and the ideal consensus judgment. Consistency is used as a constraint to determine the rationality of the consistency definitions. A numerical example indicated that baking is the best cooking method for decreasing POP concentrations in grass carp. The I-consistency results were more acceptable than the -consistency results.
Highlights
Persistent organic pollutants (POPs) are a serious environmental problem
The main sources of POPs ingested by humans are foods of animal origin that are included in the daily diet [3]
It has been found in many studies that conventional cooking methods, such as frying, baking, poaching and pressure cooking, can affect the POP contents and distributions in foods of animal origin [4], and experiments have verified that different cooking methods affect the contents and distributions to different degrees [5,6]
Summary
Persistent organic pollutants (POPs) are a serious environmental problem. POPs are toxic, can be transported long distances in the environment and can accumulate in animals and humans and biomagnify through the food chain. Using different social choice function (SCF) decision-making rules to determine the optimal cooking method to decrease POP concentrations in food of animal origin is appropriate. In the study presented here, uncertain consensus models combining consistency and the social principles (the freedom, fraternity, equality and mixed principles) are developed. Fuzzy relations, such as the intuitionistic fuzzy preference relation, hesitant fuzzy preference relation, triangular fuzzy preference relation and linguistic fuzzy preference relation, have similar mathematical structures to the interval fuzzy preference relation, so consensus models with interval fuzzy preference relations will be explored.
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