Occurrence of polycyclic aromatic hydrocarbons in fried and grilled fish from Shandong China and health risk assessment
- 25 February 2021
- journal article
- research article
- Published by Springer Science and Business Media LLC in Environmental Science and Pollution Research
- Vol. 28 (25), 32802-32809
- https://doi.org/10.1007/s11356-021-13045-y
Abstract
Diet is the main way for the human body to ingest polycyclic aromatic hydrocarbons (PAHs). In this study, the occurrence, dietary exposure, and health risks of 15 PAHs in 31 fried and grilled fish samples were investigated, which were collected from the Shandong Province of China. The results showed that benzo[a]pyrene (BaP) of 5 samples exceeded the European Union (EU) limit value. Naphthalene (NaP) and fluorene (Fle) were present in all samples, and the average concentration of ∑15PAHs was 91.1 μg/kg, with light PAHs dominated. The average contamination level of ∑15PAHs in fried and grilled fish was distributed differently, and there seemed to be more PAH contamination in the grilled samples. The results of the margin of exposure (MOE) suggested that PAH ingestion through fried and grilled fish did not imply significant toxicological concern for consumers in Shandong. The incremental lifetime cancer risk (ILCR) values for the consumption of fried and grilled fish were higher than 1 × 10-6, indicating a potential health risk in the adult population. The study provides baseline health information on PAH intake by residents due to dietary exposure to fried and grilled fish food products, suggesting that health risk monitoring of PAHs in such foods should be continually performed.Funding Information
- National Natural Science Foundation of China (21705095, 81373048)
This publication has 34 references indexed in Scilit:
- Quantitatively assessing the health risk of exposure to PAHs from intake of smoked meatsEcotoxicology and Environmental Safety, 2016
- Quantitative analysis and health risk assessment of polycyclic aromatic hydrocarbons in edible vegetable oils marketed in Shandong of ChinaFood and Chemical Toxicology, 2015
- Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried foodFood Control, 2015
- Benzo[a]pyrene and Benzo[k]fluoranthene in Some Processed Fish and Fish ProductsInternational Journal of Environmental Research and Public Health, 2015
- Incidence of polycyclic aromatic hydrocarbons in vegetable oil blendsFood Control, 2014
- Infant mortality and life expectancy in ChinaMedical Science Monitor, 2014
- Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foodsTalanta, 2013
- Health risk assessment on dietary exposure to polycyclic aromatic hydrocarbons (PAHs) in Taiyuan, ChinaScience of The Total Environment, 2010
- Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cookingFood and Chemical Toxicology, 2009
- Atmospheric polycyclic aromatic hydrocarbons: Source attribution, emission factors and regulationAtmospheric Environment, 2008