Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content

Abstract

Exposure to polycyclic aromatic hydrocarbons (PAHs) through diet is gaining concern due to the risk it poses to human health. This study evaluated the bioaccessibility of PAHs contained in charcoal-grilled beef and chicken in different segments of the gastrointestinal tract (GIT) with regard to the degree of doneness and fat content of the meats. The levels of 15 PAHs in the grilled meat samples and bioaccessible fractions were determined using high-performance liquid chromatography (HPLC) equipped with PAH column, and UV and fluorescence detectors. Total PAHs were found in beef (30.73 ng/g) and chicken (70.93 ng/g) before its digestion, and different PAHs’ bioaccessibility were observed in the different segments of GIT, with the highest in the stomach followed by the small intestine, despite the relatively higher bioaccessibility of individual PAHs in grilled beef as compared to those in grilled chicken. Additionally, the PAHs’ bioaccessibility increased with the increase in the degree of doneness. Positive linear correlation was observed for the PAHs’ bioaccessibility and the fat contents of grilled meat. Overall, this study highlights the influence of meat doneness (cooking time) and fat contents on the bioaccessibility and bioaccumulation of PAHs.

Polycyclic Aromatic Hydrocarbons (PAHs) Occurrence in Traditionally Smoked Chicken, Turkey and Duck Meat

“…Added fat in Portuguese traditional dry fermented sausages positively influenced PAHs contamination [47]. PAH compounds were found to be more abundant in high-fat doner samples than in low-fat groups when fat content was interrogated [48], while a positive linear correlation was observed for the PAHs' bio-accessibility and the fat contents of grilled meat [49]. That is also observed in various traditionally smoked products from Cyprus, where the highest PAH concentrations were found in samples with higher fat content [50].…”

Estimating personal exposures to household air pollution and plastic garbage burning among adolescent girls in Jalapa, Guatemala

“…Other than inhalation exposure from combustion sources, exposure to PAHs can occur through diet, specifically from eating grilled or charred foods ( Hamidi et al, 2022 ). Tortillas are a staple food in Guatemala, and >50% of control participants and exactly 50% of intervention participants reported having eaten charred or burnt tortillas in the 48 h prior to urine sample collection.…”

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

“…During thermal processing of meat, some genotoxic, mutagenic and carcinogenic compounds may be formed, such as polycyclic aromatic hydrocarbons (PAHs) [ 8 , 9 ]. PAHs are a group of 200 chemical compounds comprising several condensed aromatic rings [ 10 , 11 ]. Compounds with more than four rings are more stable and toxic [ 9 , 12 ].…”