Estimated Daily Intake and Health Risk of Polycyclic Aromatic Hydrocarbon by Consumption of Grilled Meat and Chicken in Egypt

Hamzawy, Ahmed H.; Khorshid, Mona A.; Elmarsafy, Ashraf M.; Souaya, Eglal R.

doi:10.20546/ijcmas.2016.502.049

Cited by 9 publications

(3 citation statements)

References 8 publications

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“…In meat doner, chicken doner, meatballs, grilled chicken and fish samples, the presence of Ant was found to be 0.95, 1.07, 0.93, 0.87, and 0.97 μg/kg, respectively. A study by Hamzawy et al (2016) in Egypt reported a similar result in meat (0.90 μg/kg) and grilled chicken (0.67 μg/kg) samples related to the presence of Ant.…”

Section: Resultsmentioning

confidence: 52%

The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

Şahin¹,

Ulusoy²,

Alemdar³

et al. 2020

Food Sci Anim Resour

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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.

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Section: Resultsmentioning

confidence: 52%

The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

Şahin¹,

Ulusoy²,

Alemdar³

et al. 2020

Food Sci Anim Resour

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“…All the calculations given in Table 5 were based on finding the mean concentrations of PAHs in the samples of milk products after their analysis in order to represent the central trend of the distribution. Mean concentrations were used to represent the long-term dietary exposure [26]. The assessed dietary exposure was established by comparing the Estimated Daily Intake (EDI) with Acceptable Daily Intake (ADI).…”

Section: Resultsmentioning

confidence: 99%

“…The assessed dietary exposure was established by comparing the Estimated Daily Intake (EDI) with Acceptable Daily Intake (ADI). This was expressed as a percentage (ADI%) [26]. The ADI was used to estimate the quantity of a food additive in drinks or food, which is expressed on a weight of body (bw) basis, that can be taken every day over a lifetime without posing substantive consumer health hazards [27,28].…”

Section: Resultsmentioning

confidence: 99%

Distribution and Health Hazards of Polycyclic Aromatic Hydrocarbons in Egyptian Milk and Dairy-Based Products

et al. 2018

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In a market-basket study conducted in Cairo, Egypt, the most commonly consumed milk products were sampled and the contents of 13 polycyclic aromatic hydrocarbons were analyzed using gas chromatography with a mass spectrometer detector. The obtained data showed that the total amount of 13 PAHs was within the range of 1.3–8.2 µg/g. The results proved that the, highest mean levels of polycyclic aromatic hydrocarbons were detected in powdered milk (8.2 μg/g) followed by ultra-heat treatment milk and milk beverages (6.07 μg/g). The lowest level was detected in unsmoked cheese and yogurt (1.3 μg/g). Estimated daily intake (EDI) was used to estimate the carcinogenic risk. The total mean estimated daily intake for children in different age categories (1–10 years) was calculated with respect to benzo[a]pyrene, which ranged from 0.058 to 0.31 mg/day. The total mean value of EDI for the sum of seven carcinogenic PAHs in terms of benzo[a]pyrene ranged from 0.61 to 1.22 mg/day in all age categories. These results were higher than the critical limit set by the European Food Safety Authority. Therefore, there should be concerns regarding the effects of the consumption of different milk products on the local population.

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Residues associated with meat production and processing

Biswas

Jairath

Mendiratta

et al. 2024

Encyclopedia of Meat Sciences

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Estimated Daily Intake and Health Risk of Polycyclic Aromatic Hydrocarbon by Consumption of Grilled Meat and Chicken in Egypt

Cited by 9 publications

References 8 publications

The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

Distribution and Health Hazards of Polycyclic Aromatic Hydrocarbons in Egyptian Milk and Dairy-Based Products

Residues associated with meat production and processing

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