Abstract
Polycyclic aromatic hydrocarbons (PAHs) constitute carcinogens. In this study, the risk of PAHs being consumed through meat and edible oils was assessed using a total diet study. Results were monitored by applying the toxic equivalency factor of benzo[a]pyrene; among each category, this factor was highest in grilled beef chitterlings (1.35 μg/kg), grilled Wiener sausages (1.20 μg/kg), fried chicken wings (0.70 μg/kg), and stir-fried perilla oil (1.29 μg/kg). The chronic daily intake was calculated, and risk characterization was estimated by applying the margin of exposure using the benchmark dose approach. Most samples analyzed in our study were denoted as having no concern; however, the intake group of stir-fried beef chitterlings, pan-fried pink sausage, deep-fried pork loin, and grilled duck was regarded as possible concern, and grilled chicken was assessed as having low concern. PAH changes must be monitored on a regular basis.
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Abbreviations
- PAH:
-
Polycyclic aromatic hydrocarbon
- PAH8:
-
Eight types of PAHs
- IARC:
-
International Agency for Research on Cancer;
- WHO:
-
World Health Organization
- EFSA:
-
European Food Safety Authority
- HPLC:
-
High-performance liquid chromatography
- GC:
-
Gas chromatography
- MS:
-
Mass spectrometry
- MOE:
-
Margin of exposure
- MFDS:
-
Ministry of Food and Drug Safety
- N,N-DMF:
-
N,N-Dimethylformamide
- CRM:
-
Certified reference materials
- B[a]P:
-
Benzo[a]anthracene
- Chr:
-
Chrysene
- B[b]F:
-
Benzo[b]fluoranthene
- B[k]F:
-
Benzo[k]fluoranthene
- B[a]P:
-
Benzo[a]pyrene
- I[c,d]P:
-
Indeno[1,2,3-c,d]pyrene
- D[a,h]A:
-
Dibenzo[a,h]anthracene
- B[g,h,i]P:
-
Benzo[g,h,i]perylene
- IS:
-
Internal standards
- DCM:
-
Dichloromethane
- LOD:
-
Limit of detection
- LOQ:
-
Limit of quantification
- FAPAS:
-
Food analysis performance assessment scheme
- N.D.:
-
Not detected
- KCDC:
-
Korea Center for Disease Control and Prevention
- IR:
-
Daily intake
- ED:
-
Exposure duration
- BW:
-
Body weight
- AT:
-
Average life expectancy
- CDI:
-
Chronic daily intake
- RSD:
-
Random standard deviation
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Acknowledgements
The authors thank the School of Life Sciences & Biotechnology of Korea University for BK21 PLUS for institutional support
Funding
This research was supported by Korea University Grant (K2003471) and a Grant (K2009551) from the Korea University-CJ Food Safety Center.
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Choi, J., Yoo, H.J., Hwang, DY. et al. Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea. Food Sci Biotechnol 31, 1523–1535 (2022). https://doi.org/10.1007/s10068-022-01137-5
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DOI: https://doi.org/10.1007/s10068-022-01137-5