This study examined how different popping methods affect harmful toxins (called mycotoxins) in popcorn. Researchers tested 39 popcorn samples using three cooking methods: hot air, hot oil, and microwave, measuring how much the dangerous toxins fumonisins and deoxynivalenol decreased. They found that all three methods reduced toxin levels, with hot oil popping being the most effective, reducing fumonisins by 98% and deoxynivalenol by 58%. These findings suggest that eating properly prepared popcorn can significantly reduce exposure to naturally occurring toxins in corn.