A Critical Review about the Health Risk Assessment of PAHs and Their Metabolites in Foods

Yebra-Pimentel, Iria; Fernández-González, Ricardo; Elena, María; Simal‐Gándara, Jesús

doi:10.1080/10408398.2012.697497

Cited by 97 publications

(52 citation statements)

References 201 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Moreover, if one can avoid the direct contact of high temperature during grilling (i.e., cooking on direct flame), it also reduces the formation of PAHs (Faradian et al, 2011;Chen and Lin, 1997). The use of minimum heat and keeping food to the farthest point of heating, if combined, can lower their production more efficiently (Rey-Salgueiro et al, 2008;Yebra-Pimentel et al, 2013).…”

Section: Cooking Methodsmentioning

confidence: 97%

“…The same contaminated oil was reported to be used in the bakery industry for the preparation of various cookies and biscuits (Yebra-Pimentel et al, 2013). Drying of oil seeds at higher temperature tends to promote the generation of PAH.…”

Section: Cooking Methodsmentioning

confidence: 98%

“…The quantitative assessment of PAHs in food products and human consumption patterns is a focus of interest due to their expeditious formation in food (Moon et al, 2010;Yebra-Pimentel et al, 2013). A list of PAHs commonly found in food components are shown in Table 1 with their basic properties and three letter acronyms.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Review of PAH contamination in food products and their health hazards

Bansal

Kim

2015

Environment International

293

113

View full text Add to dashboard Cite

Section: Cooking Methodsmentioning

confidence: 97%

Section: Cooking Methodsmentioning

confidence: 98%

See 1 more Smart Citation

Review of PAH contamination in food products and their health hazards

Bansal

Kim

2015

Environment International

293

113

View full text Add to dashboard Cite

“…There are a large number of nutrients and compounds in the diet that suppress cancer. 44 Such biologically active compounds are known to influence cell proliferation and cell death, 45,46 as well as carcinogen activation and detoxification. 47 The remainder of this review will discuss results from studies where attempts were made to counteract the impact of meat by including other dietary components that may suppress colon carcinogenesis (Table 3).…”

Section: Mechanistic Evidence -Protection Conferred By Other Dietary mentioning

confidence: 99%

Association between red meat consumption and colon cancer: A systematic review of experimental results

Turner

Lloyd

2017

Exp Biol Med (Maywood)

106

View full text Add to dashboard Cite

A role for red and processed meat in the development of colorectal cancer has been proposed based largely on evidence from observational studies in humans, especially in those populations consuming a westernized diet. Determination of causation specifically by red or processed meat is contingent upon identification of plausible mechanisms that lead to colorectal cancer. We conducted a systematic review of the available evidence to determine the availability of plausible mechanistic data linking red and processed meat consumption to colorectal cancer risk. Forty studies using animal models or cell cultures met specified inclusion criteria, most of which were designed to examine the role of heme iron or heterocyclic amines in relation to colon carcinogenesis. Most studies used levels of meat or meat components well in excess of those found in human diets. Although many of the experiments used semi-purified diets designed to mimic the nutrient loads in current westernized diets, most did not include potential biologically active protective compounds present in whole foods. Because of these limitations in the existing literature, there is currently insufficient evidence to confirm a mechanistic link between the intake of red meat as part of a healthy dietary pattern and colorectal cancer risk. Impact statement Current recommendations to reduce colon cancer include the reduction or elimination of red or processed meats. These recommendations are based on data from epidemiological studies conducted among cultures where meat consumption is elevated and consumption of fruits, vegetables, and whole grains are reduced. This review evaluated experimental data exploring the putative mechanisms whereby red or processed meats may contribute to colon cancer. Most studies used levels of meat or meat-derived compounds that were in excess of those in human diets, even in cultures where meat intake is elevated. Experiments where protective dietary compounds were used to mitigate the extreme levels of meat and meat-derived compounds showed protection against colon cancer, with some essentially negating the impact of meat in the diet. It is essential that better-designed studies be conducted that use relevant concentrations of meat or meat-derived compounds in complex diets representative of the foods consumed by humans.

show abstract

“…Lipid peroxidation: Pimentel et al [36] reported increased levels of lipid peroxidation (based on MDA levels) under high temperature and pCO 2 . Correspondingly lipid peroxidation (also based on MDA levels) increased at low pH and high pCO 2 in the present study.…”

Section: Glutathione -S -Transferase Activitymentioning

confidence: 99%

Biomarker Response of Ocean Acidification Induced Hypercapnia on Marine Bivalve Donax cuneatus, Linnaeus 1758

Anand¹

2016

JAMB

View full text Add to dashboard Cite

The present study reports the investigation of the sub lethal impacts of ocean acidification induced hypercapnia (pH 7.5 and 7.0) and leakage of sub sea bed Carbon Dioxide storage sites (pH 6.5-5.5) on marine bivalve Donax cuneatus, Linnaeus 1758 collected from the Gulf of Mannar province. Fifteen days experiment was carried out in laboratory microcosms in a closely monitored environment. The impacts of Hypercapnia on Biomarker enzymes indicating neurotoxicity (Acetylcholinesterase), oxidative stress (lipid peroxidation and catalase) and phase II biotransformation of xenobiotics (glutathione S transferase, and reduced glutathione) were estimated. The increase in lipid peroxidation and catalase activities suggest hypercapnia induced oxidative stress. The decreasing pH also increased the activity of reduced glutathione and glutathione S transferase which acts as detoxifying enzymes for Hypercapnia induced toxicity however the hypercapnic conditions inhibited the levels of acetylcholine esterase which indicates the polluted environment substantiating stress induced high rate of mortality at low pH levels. The above used biomarkers thus provide a valuable tool for monitoring ocean acidification induced hypercapnic stress at a sublethal level.

show abstract

A Critical Review about the Health Risk Assessment of PAHs and Their Metabolites in Foods

Cited by 97 publications

References 201 publications

Review of PAH contamination in food products and their health hazards

Review of PAH contamination in food products and their health hazards

Association between red meat consumption and colon cancer: A systematic review of experimental results

Biomarker Response of Ocean Acidification Induced Hypercapnia on Marine Bivalve Donax cuneatus, Linnaeus 1758

Contact Info

Product

Resources

About