PAHs, diet and cancer prevention: Cooking process driven-strategies

Singh, Lochan; Agarwal, Tripti; Simal-Gándara, Jesús

doi:10.1016/j.tifs.2020.03.030

Cited by 42 publications

(34 citation statements)

References 126 publications

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“…This is because the higher temperature in the flame could accelerate the pyrolysis of the fat drops (Ghorbani et al., 2020). Formation of small PAHs predominates with this process as they are more volatile than large PAHs (Alomirah et al., 2011; Singh et al., 2020).…”

Section: The Mechanisms Of Pahs Formation In Food Processing and Storagementioning

confidence: 99%

“…or processing methods (i.e., baking, frying, etc.) (Onopiuk et al, 2021;Singh et al, 2016Singh et al, , 2020. However, food production is an end-to-end program, and each step of it, from ingredients and pretreatments, to processing formulations and parameters, and to food packaging and storage conditions, could affect the PAHs levels in the final products.…”

Section: Introductionmentioning

confidence: 99%

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Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds. PAHs are ubiquitous in the environment and food, thus human beings may be exposed to PAHs through ingestion (water and food), inhalation (air and smoking), and skin contact in daily life. Dietary intake is the major source of exposure to PAHs in humans. Significant and harmful levels of PAHs can be generated during food processing and cooking. Although the formation of PAHs during processing is almost unavoidable, the levels can be diminished with reduction strategies. This review aims to provide comprehensive insights into the mechanisms underlying the formation of PAHs and factors influencing their formation in processed foods. The strategy for the reduction of PAHs including change in ingredients (i.e., reducing fat content), pretreatment conditions (i.e., reducing the pH), processing methods and parameters (i.e., reducing processing temperature and time), and packaging and storage conditions, are discussed. Potential novel strategies for PAH reduction are also identified and the feasibility is evaluated.

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Section: The Mechanisms Of Pahs Formation In Food Processing and Storagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…On the other hand, it can also bring some undesired consequences including losing nutrients, forming toxic compounds, causing unpleasant flavor, and so on (Friedman, 2015; Mogol & Gokmen, 2016). In particular, the mutagenic compounds, such as acrylamide, acrolein, polycyclic aromatic hydrocarbons (PAHs), and heterocyclic aromatic amines (HAAs), are formed during the thermal processing of various foods (Fasano, Yebra‐Pimentel, Martinez‐Carballo, & Simal‐Gandara, 2016; Garcia‐Falcon & Simal‐Gandara, 2005; Rey‐Salgueiro, Garcia‐Falcon, Martinez‐Carballo, Gonzalez‐ Barreiro & Simal‐Gandara, 2009; Rey‐Salgueiro, Garcia‐Falcon, Martinez‐Carballo, & Simal‐Gandara, 2008, Rey‐Salgueiro, Garcia‐Falcon, Martinez‐Carballo, & Simal‐Gandara, 2009; Singh, Agarwal, & Simal‐Gandara, 2020; Viegas, Yebra‐Pimentel, Martinez‐Carballo, Simal‐Gandara, & Ferreira, 2014; Yebra‐Pimentel, Fernandez‐Gonzalez, Martinez‐Carballo, & Simal‐Gandara, 2012; Yebra‐Pimentel, Martinez‐Carballo, Regueiro, & Simal‐Gandara, 2013). More than 30 HAAs compounds (Figure 1) have been identified in cooked meat using various methods.…”

Section: Hazards Linked To Food Thermal Processingmentioning

confidence: 99%

Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

et al. 2020

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Thermal processing is the most important and popular domestic cooking method. More than 30 heterocyclic aromatic amines have been identified in cooked meat using various methods. This review highlights preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic amines. Tea, coffee, fruits, vegetable, and spice extracts rich in polyphenols exerted significant inhibition against the formation of heterocyclic aromatic amines. Some polyphenols, such as naringenin and epigallocatechin 3-O-gallate, can actively participate into food chemistry reaction to trap Strecker aldehyde and lower the formation of heterocyclic aromatic amines. In addition, some polyphenols can lower the mutagenicity of heterocyclic aromatic amines. More specifically, polyphenols possessing two hydroxyl groups at the meta position of aromatic ring are the most efficient one, but the presence of carboxylic or alkyl groups as substituents in the aromatic ring slightly reduced the inhibitory effect.

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“…These compounds are mostly spread through anthropological activities. However, some PAHs in the environment are caused by natural resources like fires, natural disasters, or oil and coal disposal and volcanic activity, so they are existing in food, soil, water and air [19,20,55].…”

Section: Introductionmentioning

confidence: 99%

Measurement of polycyclic aromatic hydrocarbons (PAHs) in edible mushrooms (raw, grilled and fried) using MSPE-GC/MS method: a risk assessment study

et al. 2021

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The purpose of this study was to evaluate the concentration of PAHs and health risk in edible mushrooms using magnetic solid phase extraction (MSPE) and gas chromatography/mass spectrometry (GC/MS) method. Based on the results, the concentration of total PAHs was in the range from 0.82 to 6.25 µg/kg (with the means of 3.85 ± 0.24 µg/kg). In this study, acenaphthylene (Ace) had the maximum mean level in mushroom samples (0.84 ± 0.19 μg/kg) and benzo(a)pyrene (BaP), acenaphthene (Ac), phenanthrene (Pa), dibenzo[a,h]anthracene (DahA), benzo(a)anthracene (BaA), fluoranthene (Fl), indeno[1,2,3-cd]pyrene (IP) and benzo[g,h,i]perylene (BgP) had minimum mean level (non-detected). The highest mean values of total PAHs (4.88 ± 0.30 μg/kg) was detected in grilled mushroom samples and lowest mean of total PAHs (2.77 ± 0.04 μg/kg) was detected in raw mushroom samples. The concentration of contamination in edible mushrooms was raw < fried > grilled, respectively. Furthermore, heat map visualization was applied to evaluate the relationship between the quantity and type of 16 PAHs in edible mushroom samples. Ultimately, the incremental lifetime cancer risk in edible mushrooms for adults and children was 6.85E-08 and 3.47E-07, respectively, which was lower than the acceptable risk limit (10–6) and all of the edible mushrooms sold in Tehran were considered safe for consumers.

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PAHs, diet and cancer prevention: Cooking process driven-strategies

Cited by 42 publications

References 126 publications

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

Measurement of polycyclic aromatic hydrocarbons (PAHs) in edible mushrooms (raw, grilled and fried) using MSPE-GC/MS method: a risk assessment study

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