Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products

Essumang, David Kofi; Dodoo, D.K.; Adjei, Joseph Kweku

doi:10.1016/j.jfca.2012.04.007

Cited by 69 publications

(44 citation statements)

References 40 publications

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“…The health effects resulting from PAH exposure have recently been discussed extensively in the literature (Shen et al, 2008). These include growth retardation, low birth weight, small head circumference, low IQ, damaged DNA in unborn children and the disruption of endocrine systems, such as estrogens, thyroid and steroids (Essumang et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Skin changes (thickening, darkening and pimples) and reproductive-related effects such as early menopause due to destruction of ova have also been identified with PAHs (Essumang et al, 2011(Essumang et al, , 2012. It is known that in mammalian cells, PAHs undergo metabolic activation to diol, and epoxides that bind covalently to cellular macromolecules, including DNA, thereby causing errors in DNA replication and mutations that initiate the carcinogenic process (Rodriguez et al, 1997;Schoket, 1999;Lightfoot et al, 2000;Essumang et al, 2012Essumang et al, , 2013.…”

Section: Introductionmentioning

confidence: 99%

“…It is known that in mammalian cells, PAHs undergo metabolic activation to diol, and epoxides that bind covalently to cellular macromolecules, including DNA, thereby causing errors in DNA replication and mutations that initiate the carcinogenic process (Rodriguez et al, 1997;Schoket, 1999;Lightfoot et al, 2000;Essumang et al, 2012Essumang et al, , 2013. Polymorphisms causing glutathione transferase deficiencies (GSTM1) may result in elevated breast cancer, lung cancer and other forms of human cancer risk from PAHs (IARC, 1999;Van der Hel et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Yusuf¹,

Ezechukwu²,

Fakoya³

et al. 2015

Afr. J. Food Sci.

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) for potential cancer risk. Mean hazard indexes were below 1 (below an acceptable cumulative threshold) ranging from 1.43 x 10 -6 -9.96 x 10 -8 . A significantly high accumulation of PAHs was found in the smoked fish as compared to the non-smoked fish control samples. This study indicates that there is no adverse health effect of PAHs content on consumers of smoked fish species but levels of PAHs present in smoked catfish/solefish prepared using traditional methods may pose elevated cancer risks if consumed at high consumption rates over many years.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Yusuf¹,

Ezechukwu²,

Fakoya³

et al. 2015

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Practices that allow combustion products to come into direct contact with food are mainly responsible for PAHs formation. The most prone to PAHs contamination foodstuffs are meat and meat products, oils and fats, bread and relevant products, dairy products, nuts and crops, fish products, as well as smoked foodstuffs [87][88][89][90]. In order to protect public health from PAHs risk, maximum levels in certain foods have been set by the EC regulation [25].…”

Section: Polycyclic Aromatic Hazards Dietary Intake Preventionmentioning

confidence: 99%

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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Chronic diseases such as cancer, neurodegenerative disorders, cardiovascular and autoimmune diseases have been related with food chemical hazards intake. Therefore, great concern of food manufacturers and authorities is to ensure food safety and quality and minimize exposure to relevant risks. Nevertheless, the latter cannot be totally eliminated, when by employing erroneous treatments extra risks are added. Public awareness and relevant knowledge among food professionals and food handlers is lacking, even on countries that possess advanced food safety systems and strict food legislation. Besides, financial difficulty reinforces people to utilize low quality food and houseware increasing the health related hazards. Regarding the severity for global health and damage costs, the need for information on precautionary practices that will reduce chemical hazards dietary intake is imperative. In the present review certain practices such as thermal processing, washing or appropriate handling of the raw material are listed to educate anyone related with the food sector how to minimize heavy metals, acrylamide, pesticides residues, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons intake and promote health. The introduced simple practices can be applied except for home kitchens, also in quality systems of professional kitchens, warehouses and food industries.

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“…Levels as high as 200 μg/kg food have been found for individual PAHs in smoked fish and meat. In developing countries where smoking is carried out in traditional way at very high temperature the mean total PAHs in the smoked sardines ranged from 510 μg/kg to 1460 μg/kg [28]. In barbecued meat, 130 μg/ kg has been reported, whereas in uncooked foods the values range of 0.01-1 μg/kg [29].…”

Section: Meat-related Carcinogenic Substancesmentioning

confidence: 99%

Fast Estimation Method of Dietary Exposure to Carcinogenic Compounds in Cooked Meat for Individual Consumer Use

Kolanowski¹,

Trafiałek²

2015

Int J Clin Nutr Diet

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High consumption of meat was shown to be positively associated with increased risk of some types of cancer. Meat could be involved in carcinogenesis via carcinogenic substances related to cooking and processing, e.g. nitrate, heterocyclic amines, polycyclic aromatic hydrocarbons. The evaluation of exposure to carcinogens from the diet is estimated using food frequency questionnaire and instrumental analysis. However, there is a lack of methods suitable to use by individual consumer enabling individual dietary hazards assessment. The purpose of this paper was to introduce the fast estimation method of dietary exposure risk to cooked meat-related carcinogenic substances, which could be easy to use by individual consumer. The method was based on special, formula which includes factors related to meat processing and cooking involved in carcinogens formation. It allows to calculate the hazard category and shows cooking procedures which lower the risk. The method may be helpful for every family to reduce intake of meat-related carcinogenic compounds, thus decreasing the risk of cancer.

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Polycyclic aromatic hydrocarbon (PAH) contamination in smoke-cured fish products

Cited by 69 publications

References 40 publications

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

Fast Estimation Method of Dietary Exposure to Carcinogenic Compounds in Cooked Meat for Individual Consumer Use

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