Probabilistic estimates of heterocyclic amines and polycyclic aromatic hydrocarbons concentrations in meats and breads applicable to exposure assessments

Abstract

Random effect meta-regressions were constructed to estimate concentrations of two heterocyclic amines (HCA) and eight polycyclic aromatic hydrocarbons (PAH) in meat and breads. Eighteen HCA studies and nine PAH studies of food concentration were assembled. Concentration was computed for beef, poultry, pork, and seafood, and bread. Fixed effect predictors included cooking time, form of the food, cooking method, interaction between form and cooking method, temperature at which the food was cooked, fuel of the flame source, percentage of fat, and other elements. Meat type was significant to all HCAs but only three of the PAHs. Cooking method or an interaction between cooking method and food form was significant in all the overall models for each compound, and 80% of models created for stratifications of the data based on meat type. Improvement on compilations such as the Computerized Heterocyclic Amines Resource for Research in Epidemiology of Disease (CHARRED) database comes from inclusion of additional studies, PAH compounds, more generalizable food categories, more cooking methods (such as smoking), and addition of seafood. Meta-regression allows parameters to be estimated with separation of between-study heterogeneity, and extrapolation of exposures to more foods. Resulting uncertainty estimates are useful in a probabilistic exposure assessment.

Probabilistic approach for assessing cancer risk due to benzo[a]pyrene in barbecued meat: Informing advice for population groups

“…cooking method, time, temperature, meat cuts etc.) influencing the formation of the compounds were identified in the literature, analysed and taken into account [ 46 ]. While it is very relevant to take those factors into account in exposure modelling of process contaminants, the advantage of our concentration datasets is that they are obtained from a wide range of barbecue settings, both private, commercial and experimental, and thus the fitted distributions should represent the possible range of concentrations of BaP in barbecued meat and reflect the influence of various factors.…”

“…While it is very relevant to take those factors into account in exposure modelling of process contaminants, the advantage of our concentration datasets is that they are obtained from a wide range of barbecue settings, both private, commercial and experimental, and thus the fitted distributions should represent the possible range of concentrations of BaP in barbecued meat and reflect the influence of various factors. However, if such dataset is not available, the approach proposed in [ 46 ] is recommended. The concentration levels predicted in [ 46 ] were combined with consumption data to estimate exposure in the US population [ 47 ]; exposure to BaP from barbecued beef was reported to 0.15 μ g/kg bw/year, assuming a 70 kg bodyweight, which is considerably higher than our estimate.…”

“…However, if such dataset is not available, the approach proposed in [ 46 ] is recommended. The concentration levels predicted in [ 46 ] were combined with consumption data to estimate exposure in the US population [ 47 ]; exposure to BaP from barbecued beef was reported to 0.15 μ g/kg bw/year, assuming a 70 kg bodyweight, which is considerably higher than our estimate.…”

Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis

“…The exposure to these compounds depends on the preparation method (Pouzou, Costard, & Zagmutt, 2018); many authors proposed strategies to reduce the formation of HAs and PAHs in meat (Shabbir et al., 2015; Trafialek & Kolanowski, 2014). Studies have also investigated the reduction of temperature and cooking time (Oz, Kaban, & Kaya, 2010), microwave pretreatment (Jinap et al., 2013), and contact with foods rich in bioactive compounds, including spices (Janoszka, 2010, 2011; Lu, Kuhnle, & Cheng, 2018; Sepahpour, Jinap, Khatib, Mohd Manap, & Razis, 2018; Zeng, Zhang, Chen et al., 2017; Zeng, Zhang, He et al., 2017).…”

Effects of Limonene on the PAHs mutagenicity risk in Roasted Fish Skin

“…Examples include the combustion of plants that releases and spreads PAHs into nature; spillage of crude oil in the petrochemical industry [5]; roasted meats, smoked fishes, and cured meats. The use of baking, roasting, and other cooking techniques will generate more PAHs and increase PAH content in foods [6][7][8][9]. Consumption of fish and roasted and smoked meats by humans allow PAHs to enter the human body.…”