Polycyclic Aromatic Hydrocarbons in Food 1 Scientific Opinion of the Panel on Contaminants in the Food Chain (original) (raw)
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POLYCYCLIC-AROMATIC HYDROCARBON (PAHS) IN ENVIRONMENT AND HUMAN HEALTH: A REVIEW.
Polycyclic aromatic hydrocarbons (PAHs) are a large group of organic compounds with two or more fused benzene rings, which are ubiquitous in nature. PAHs are generated during incomplete combustion during heating or cooking or pyrolysis of organic material. They have a relatively low solubility in water, but are highly lipid soluble and thus readily absorbed from the gastro-intestinal tract of mammals and have a marked tendency for localization in the body fat. World notable public health protecting organizations like IARC, OSHA, EPA, NIOSH and ACGIH considers many of these PAHs are highly toxic, mutagenic and/or carcinogenic properties. US Environmental Protection Agency has promulgated 16 un-substituted PAHs (EPA-PAHs) as priorities pollutants are found in the environmental media (air, soil, water, food and other). This review article offers an overview of PAH?s properties, environmental fates, transformations, human exposure, metabolism and covers brief description of different types of toxicities and discuss the magnitude of the human health risks posed by such substances. Benzo[a]pyrene (BaP) is normally present in the environment and the abundance of information on toxicity could be used as biomarker for PAHs toxicity study. The health risk posed by PAHs exposure could be reducing through better management of industrial air pollution.
Exposure to carcinogenic PAHs in the environment
Environmental Science & Technology, 1992
identified 16 unsubstituted PAHs as priority pollutants. Some of these PAHs are considered to be possible or probable human carcinogens, and hence their distribution in the environment and possible exposure to humans have been the focus of much attention (I , 2). The eight PAHs that are typically considered as possible or probable carcinogens are: benzo[alanthracene. chrysene, benzo[blfluoranthene, benzo[klfluoranthene, benzo[olpyrene, indeno[l,2,3,c-dlpyrene, dihenzo-[qhlanthracene and benzo[g,h,ilperylene (1, 2). PAHs are introduced into the environment via natural and anthropogenic combustion processes. Volcanic eruptions and forest and prairie fires are among the major sources of naturally produced. .- .
International Journal of Molecular Sciences
Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and ad...
Polycyclic Aromatic Hydrocarbons (PAHs) and Their Importance in Animal Nutrition
IntechOpen eBooks, 2022
Polycyclic aromatic hydrocarbons (PAHs) formed as a result of incomplete combustion of organic compounds. It contains compounds that cause toxic, teratogenic, mutagenic and carcinogenic damage, such as heterocyclic aromatic amines, benzene and formaldehyde. PAHs can be found in industrial wastes, garbage, cigarette smoke, pesticides and flue gases and can contaminate air, water, soil and food. Although more than 100 PAH compounds are detected in nature, it is accepted that 16 PAH compounds have more harmful effects. It is important to determine the PAH exposure levels of feeds used in animal nutrition, since the contamination of feed plants and factory feeds with PAH compounds will indirectly affect human health. In this study, the physical and chemical properties of PAHs and their effects on animal production and indirectly on human health were compiled.
Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences, 2021
Environmental consequences of polycyclic aromatic hydrocarbons (PAHs) were studied to evaluate possible human health risks, subsequent cancer probabilities and remediation tools for their eradication. Polycyclic aromatic hydrocarbons (PAHs) are generated globally through incomplete combustion of organic materials and emitted in the environment by various anthropogenic routes including residential heating, coal gasification, liquefying plants, cooking practices, thermal distillation of petroleum and coal, oil spills, ships embankments, incomplete burning of fossil fuels, forest fires, asphalt, engines and vehicles exhaust. Their high lipophilicity and marked tendency for localization in body fats made them easily absorbed through dermis, nasal mucosa and gastrointestinal tract of mammals. The reviewed data show estimated carcinogenic potency equivalent concentrations exceeding the screened value for food stuffs including fish species indicating significant carcinogenic health risks a...
Environmental Health Perspectives, 2002
and the Governmental Committee on Environmental Objectives (SOU 2000) proposed, among other things, targets for carcinogenic air pollutants in order to fulfill the national objectives for the reduction of harmful emissions to ambient air. However, it was concluded that there was a need for a better scientific basis for the selection of chemical markers in ambient air to meet the national objectives. Against this background it was decided by the Swedish Environmental Protection Agency to commission The Institute of Environmental Medicine of the Karolinska Institute, to prepare an up-to-date review of the carcinogenicity of polycyclic aromatic hydrocarbons (PAHs), and to recommend suitable indicator substances and guideline values. The purpose was to create a list the most important compounds, suitable for ambient air monitoring, with regard to source specificity, presence in ambient air, and toxicity.
Food Science of Animal Resources
Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with high performance liquid chromatography (HPLC) on heat treated meat samples and the consumption of PAH compounds in meat samples, as well as the dietary exposure status and possible health risk estimation. In five different heat treated meat samples (meat doner, chicken doner, meatballs, grilled chicken, and fish), the total PAH (Σ16PAH) contamination level was 6.08, 4.42, 4.45, 4.91, and 7.26 µg/kg, respectively. Benzo[a]pyrene (BaP) in meatballs and grilled fish samples had a level 0.70 and 0.73 μg/kg. All of the samples analyzed were found to be below the EU permitted limit (5 µg/kg) in terms of BaP. Estimates of daily intake (EDI) for a total of 16PAH in heat treated meat doner, chicken doner, meatballs, grilled chicken and fish samples were 3.41, 3.71, 2.49, 4.12, and 1.77 ng/kg bw/day, respectively. In this study, the average margin of exposure (MOE) value calculated was found in the range of 179.487 and 425.000 for BaP and PAH4. This study is the first study to provide important information in terms of evaluating the possible health risk that PAH compounds can create in people's diets due to heat treatment of meat and meat products in Sivas, Turkey.