To evaluate the base line levels of potentially toxic and essential trace metals namely, Cd, Ph, Cr, Mn, Ni, Cu and Zn in water, locally grown vegetables, cereals and vegetable ghee-oil samples of a highly industrial city Gujranwala have been measured after wet digestion by employing AAS technique. Sampling was made from selected sites in and around the city over a period of three months. The concentration of Mn, Ni, Zn, Cu and Pb was found significantly higher in vegetables ranging from 3-63, 2-81, 5-92, 7- 70 and 6-60 ppm respectively. Nickel and Cu concentration was found higher in cereals whereas, Cd was found at ppb level in all variety of samples studied. Tap water, vegetable ghee-oil have recorded lower concentration of these metals. Vegetables collected from urban area have shown elevated level of contamination than those of taken from canal irrigated farms. The overall level of trace metals with few exceptions of vegetable samples was found within the permissible limits fixed by WHO. The analytical method was checked by applying on SRM of wheat and spinach. The results were found in agreement with the certified values within experimental error. The major polluting sources of the city such as automobile, man made activities, soil and road dust, metallic corrosion and industrial activities have been indicated. The environmental impacts of pollutants on water and food quality of an industrial and non-industrial city are briefly discussed in the light of their adverse effects on human health.

The formation of acrylamide during food frying is generally influenced by food type, thermal treatment and equipment. The acrylamide concentration is increased when frying oils containing a higher level of polar materials or silicone or larger amounts of diglycerides. This effect may be caused by moisture escaping from food that has an enhancing effect on the heat transfer. It was noticed that if the moisture in the frying operation was bound by special adsorbents, the acrylamide content could be reduced by more than 50 per cent. The effects of several additives like citric acid on the formation of acrylamide during frying of chips were also investigated. The mechanism of acrylamide formation in fried foods is discussed to explain these findings