Quantitatively assessing the health risk of exposure to PAHs from intake of smoked meats

Li, Jiafu; Dong, Han; Li, Xianguo; Han, Bin; Zhu, Chaoqi; Zhang, Dahai

doi:10.1016/j.ecoenv.2015.10.007

Cited by 44 publications

(17 citation statements)

References 26 publications

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“…The trend was similar with those in edible oils in China, Italy, and Kuwait (Alomirah et al., 2010; Jiang et al., 2015; Moret et al., 2005). Concerning on the individual PAH, Nap was the dominant PAH with a mean level of 23.0 μg/kg, which was consistent with the results of smoked meats in southwest China (Li, Dong et al., 2016). …”

Section: Resultsmentioning

confidence: 99%

“…Li, Dong et al. (2016) demonstrated that the ILCR values due to PAHs exposure from intake of smoke meats were range from 4.46 × 10 −7 to 4.64 × 10 −6 for eight groups in southwest China. Kao et al.…”

Section: Resultsmentioning

confidence: 99%

“…SF = the oral cancer slope factor of BaP, which obeys lognormal distribution with a geometric mean of 7.3 mg kg −1 day −1 (USEPA, 2001). ED = the exposure duration (year) (for children: ED = 7; for adolescents: ED = 7; for adults: ED = 43; for seniors: ED = 10) (Li, Dong et al., 2016; Xia et al., 2010). BW = average body weight during exposure duration (kg); AT = the average life span for carcinogens (equal to 76 years in China, 27,740 days, which was based on the World Health Statistics released by the World Health Organization (WHO) (Xu, Zhang, Yang, Zou, & Zhao, 2014).…”

Section: Methodsmentioning

confidence: 99%

“…Duan et al (2016) reported that the median value of estimated ILCR attributable to PAH dietary intake was 6.65 × 10 −5 , which was also higher than our present result. Li, Dong et al (2016) demonstrated that the ILCR values due to PAHs exposure from intake of smoke meats were range from 4.46 × 10 −7 to 4.64 × 10 −6 for eight groups in southwest China. Kao et al (2014) reported that the estimated ILCR value due to dietary PAHs exposure from kindling-free charcoal-grilled meat products was no more than 0.26 × 10 −6 , indicating a slight cancer risk potency.…”

Section: Health Risk Estimationmentioning

confidence: 98%

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Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

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There is a lack of information regarding the quantitative determination and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in grilled and fried meat products in Shandong Province of China. The aim of this work was firstly to detect the contamination levels of 15 PAHs in 52 grilled and fried meats consumed by the population of Shandong Province, China. In brief, concentrations of the sum of 15 PAHs in individual samples were ranged from 8.23 to 341 μg/kg with a mean contamination level of 63.3 μg/kg. Moreover, the factors for the formation of PAHs in these samples have been identified and analyzed. One grilled meat sample exceeded the maximum limits of 2 and 12 μg/kg set for BaP and PAH4 by the European Union. For a further step, the mean dietary exposures for total PAHs from grilled and fried meat products were estimated to be 120 and 74.8 ng/kg bw/day, respectively. Finally, the health risk estimation was performed using the incremental lifetime cancer risk (ILCR) approach. The obtained values of four groups were all lower than 10‐4, indicating a slight potential carcinogenic risk of consumer health. This study was the first attempt to provide baseline information of potential health risk of dietary exposure of PAH‐containing grilled and fried meats, which could be useful for health management of the local consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Health Risk Estimationmentioning

confidence: 98%

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Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

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“…However, to achieve fragrant smoky flavor and brown color, direct hot smoking is prevalent in most Chinese meat factories and is still used by some companies in America and Europe. In meat subjected to traditional hot smoking, BaP concentrations from 0.1 to 10.1 µg kg −1 have been reported . These results indicate that to reveal the occurrence mechanism and build effective ways to control or predict the BaP content of smoked meat would be of great advantage from a food safety point of view.…”

Section: Introductionmentioning

confidence: 93%

Prediction of benzo[a]pyrene content of smoked sausage using back‐propagation artificial neural network

Chen

Cai

et al. 2018

J Sci Food Agric

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Estimation of decrease in cancer risk by biodegradation of PAHs content from an urban traffic soil

Tarafdar

Sinha

2017

Environ Sci Pollut Res

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The role of preferential biodegradation in the reduction of cancer risk caused by polycyclic aromatic hydrocarbons (PAHs) has been studied. A consortium of microorganisms isolated from aged oil refinery exposed soil was used to degrade 13 PAHs content extracted from an urban traffic site soil. The biodegradation arranged in a batch process with a mineral salt broth, where PAHs were the sole carbon source. 70.46% biodegradation of the total PAHs occurred in an incubation period of 25 days. Sequential or preferential biodegradation took place as the lower molecular weight (LMW) PAHs were more prone to biodegradation than that of the higher molecular weight (HMW) PAHs. Microorganisms from the isolated consortia preferred the simpler carbon sources first. The relatively higher carcinogenicity of the HMW PAHs than that of the LMW PAHs leads to only 40.26% decrement in cancer risk. Initial cancer risk for children was 1.60E-05, which was decreased to 9.47E-06, whereas, for the adults, the risk decreased to 1.01E-05 from an initial value of 1.71E-05. The relative skin adherence factor for soil (AF) turned out to be the most influential parameter with 54.2% contributions to variance in total cancer risk followed by the exposure duration (ED) for children. For the adults, most contributions to the variance in total cancer risk were 58.5% by ED and followed by AF.

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Quantitatively assessing the health risk of exposure to PAHs from intake of smoked meats

Cited by 44 publications

References 26 publications

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Prediction of benzo[a]pyrene content of smoked sausage using back‐propagation artificial neural network

Estimation of decrease in cancer risk by biodegradation of PAHs content from an urban traffic soil

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