Health risk assessment of polycyclic aromatic hydrocarbons through aquaculture fish consumption, Malaysia

Nasher, Essam; Heng, Lee Yook; Zakaria, Zuriati; Surif, Salmijah

doi:10.1080/15275922.2015.1133733

Cited by 25 publications

(7 citation statements)

References 29 publications

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“…Based on the bioaccessibility of PAHs from this study, dietary intake ( DI ) of PAHs through grilled beef and chicken consumption was calculated using the following equation:

where C is the average concentration of total PAHs in µg/kg, M is food consumption rate, IR is the bioaccessibility of PAHs determined in this study and BW is the average body weight of the general population [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

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

Hamidi

Hajeb

Selamat

et al. 2022

IJERPH

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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.

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“…Based on the bioaccessibility of PAHs from this study, dietary intake ( DI ) of PAHs through grilled beef and chicken consumption was calculated using the following equation:

Section: Methodsmentioning

confidence: 99%

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

Hamidi

Hajeb

Selamat

et al. 2022

IJERPH

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“…The dietary intake (DI) of PAHs through seafood consumption was calculated according to the following expression (Nasher et al, 2016).…”

Section: Dietary Intakementioning

confidence: 99%

“…Where C is the average concentration of total PAHs (µg kg −1 ), m is the food consumption rate: 150 g day −1 , ww for clam and shrimp (Nasher et al, 2016) and 5 g day −1 for seaweed (Bouga and Combet, 2015), IR is the bioaccessibility (%) and BW is the average body weight for the general population (60 kg for adults) (Nasher et al, 2016).…”

Section: Dietary Intakementioning

confidence: 99%

“…Seafood is an important source of proteins, healthy lipids, vitamins and minerals in the Portuguese's diet, which recorded the highest annual consumption rate in the EU 52.2 kg by person year −1 (Food and Agriculture Organization, 2016). However, some seafood can accumulate organic lipophilic nonpolar pollutants such as polycyclic aromatic hydrocarbons (PAHs), from the aquatic environment (Nasher et al, 2016), representing a potential risk for consumers.…”

Section: Introductionmentioning

confidence: 99%

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Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure

Fogaça

Soares

Oliveira

et al. 2018

Environmental Research

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This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg, with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers.

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“…The study concluded that the spillage of diesel fuel from marine transport into the sea could be one of the possible root factors correlated with the presence of PAHs. PAHs have been found in fish and crustaceans too, due to petrogenic activity surrounding the aquaculture sites in Malaysia (Nasher et al, 2016).…”

Section: Polycyclic Aromatic Hydrocarbonmentioning

confidence: 99%

Insight Into the Relation Between Nutritional Benefits of Aquaculture Products and its Consumption Hazards: A Global Viewpoint

2022

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Aquaculture plays a huge role in supporting the needs and demands of fish and other aquatic organisms globally. Being a vital contributor in the fisheries sector, aquatic sources derived from the aquaculture industry are well-known for their high nutritive values that are compromised with high-quality protein, essential omega-3 fatty acids, vitamins, and minerals. Aquaculture has also widened fish availability to regions and countries with limited access to farmed species, leading to improved nutrition and food security. However, the presence of dangerous contaminants, notably heavy metals, endocrine disrupting compounds, polycyclic aromatic hydrocarbons, microplastics, as well as antimicrobial drug residues, has been detected in the aquaculture products. In conjunction, the risk–benefit assessment (RBA) approach has been proposed to be used as a meaningful tool for evaluating the health impacts of the consumption of aquatic sources on the targeted population. This narrative review outlines a compilation of aquaculture products as a nutritional source for human consumption. The aquaculture industry is well-appreciated, especially in low-income countries, for achieving sustainable food security. The organoleptics and preferences of aquaculture products as means of dietary variations were demonstrated. The damaging contaminants contained in the commercially available aquaculture products were quantitatively outlined. Furthermore, the adaptation of the risk–benefit approach underlying its potent impacts on public health concerns, with its current challenges and limitations, is elucidated.

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Health risk assessment of polycyclic aromatic hydrocarbons through aquaculture fish consumption, Malaysia

Cited by 25 publications

References 29 publications

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

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

Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure

Insight Into the Relation Between Nutritional Benefits of Aquaculture Products and its Consumption Hazards: A Global Viewpoint

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