Levels of polycyclic aromatic hydrocarbons in edible and fried vegetable oil: a health risk assessment study.
Edible oil
Egypt
Frying
Health risk assessment
PAHs
Journal
Environmental science and pollution research international
ISSN: 1614-7499
Titre abrégé: Environ Sci Pollut Res Int
Pays: Germany
ID NLM: 9441769
Informations de publication
Date de publication:
Nov 2021
Nov 2021
Historique:
received:
21
03
2021
accepted:
02
06
2021
pubmed:
20
6
2021
medline:
28
10
2021
entrez:
19
6
2021
Statut:
ppublish
Résumé
Polycyclic aromatic hydrocarbons (PAHs) are environmental chemicals that are formed due to incomplete combustion of the organic matters, or during heat treatment of the food. The objectives of the present study were first to estimate levels of the 15-priority PAHs in the edible vegetable oil (corn oil, sunflower oil, olive oil, and canola oil) collected from Egypt. Furthermore, the effect of heat treatment on the formation of PAHs in the canola oil was further examined. In addition, dietary intakes and cancer risk among Egyptian consumers were additionally calculated. The achieved results indicated presence of 15-priority PAHs in all examined oil samples. Canola oil had the highest residual concentrations of PAHs compared with the other tested oil species. Heat treatment of canola oil led to a drastic increase in the formed B[a]P (316.55%), total 2-PAHs (322.47%), total 4-PAHs (297.42%), total 8-PAHs (285.26%), and total 15-PAHs (443.32%), respectively. The incremental lifetime cancer risk among the Egyptian population is considered safe when was calculated for all examined oil samples.
Identifiants
pubmed: 34145544
doi: 10.1007/s11356-021-14755-z
pii: 10.1007/s11356-021-14755-z
doi:
Substances chimiques
Plant Oils
0
Polycyclic Aromatic Hydrocarbons
0
Rapeseed Oil
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
59784-59791Subventions
Organisme : Postdoctoral Research Foundation of China
ID : 252221
Informations de copyright
© 2021. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.
Références
Alomirah H, Al-Zenki S, Husain A, Sawaya W, Ahmed N, Gevao B, Kannan K (2010) Benzo [a] pyrene and total polycyclic aromatic hydrocarbons (PAHs) levels in vegetable oils and fats do not reflect the occurrence of the eight genotoxic PAHs. Food Addit Contam 27:869–878
doi: 10.1080/19440040903493793
Bansal V, Kim K-H (2015) Review of PAH contamination in food products and their health hazards. Environ Int 84:26–38
doi: 10.1016/j.envint.2015.06.016
Burenjargal M, Totani N (2009) Cytotoxic compounds generated in heated oil and assimilation of oil in Wistar rats. J Oleo Sci 58:1–7
doi: 10.5650/jos.58.1
Chen Y, Shen G, Su S, Shen H, Huang Y, Li T, Li W, Zhang Y, Lu Y, Chen H (2014) Contamination and distribution of parent, nitrated, and oxygenated polycyclic aromatic hydrocarbons in smoked meat. Environ Sci Pollut Res 21:11521–11530
doi: 10.1007/s11356-014-3129-8
Darwish WS, Ikenaka Y, Nakayama S, Mizukawa H, Ishizuka M (2015) Mutagenicity of modelled-heat-treated meat extracts: mutagenicity assay, analysis and mechanism of mutagenesis. Jpn J Vet Res 63:173–182
Darwish WS, Ikenaka Y, Nakayama S, Mizukawa H, Thompson LA, Ishizuka M (2018) β-carotene and retinol reduce benzo [a] pyrene-induced mutagenicity and oxidative stress via transcriptional modulation of xenobiotic metabolizing enzymes in human HepG2 cell line. Environ Sci Pollut Res 25:6320–6328
doi: 10.1007/s11356-017-0977-z
Darwish WS, Chiba H, El-Ghareeb WR, Elhelaly AE, Hui S-P (2019) Determination of polycyclic aromatic hydrocarbon content in heat-treated meat retailed in Egypt: health risk assessment, benzo [a] pyrene induced mutagenicity and oxidative stress in human colon (CaCo-2) cells and protection using rosmarinic and ascorbic acids. Food Chem 290:114–124
doi: 10.1016/j.foodchem.2019.03.127
Dennis M, Massey R, Cripps G, Venn I, Howarth N, Lee G (1991) Factors affecting the polycyclic aromatic hydrocarbon content of cereals, fats and other food products. Food Addit Contam 8:517–530
doi: 10.1080/02652039109374004
Diggs DL, Harris KL, Rekhadevi PV, Ramesh A (2012) Tumor microsomal metabolism of the food toxicant, benzo (a) pyrene, in Apc Min mouse model of colon cancer. Tumor Biol 33:1255–1260
doi: 10.1007/s13277-012-0375-6
Ergönül PG, Sánchez S (2013) Evaluation of polycyclic aromatic hydrocarbons content in different types of olive and olive pomace oils produced in Turkey and Spain. European Journal of Lipid Science Technology and Health Care 115:1078–1084
doi: 10.1002/ejlt.201200398
Essumang D, Dodoo D, Adjei J (2013) Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish. Food Chem Toxicol 58:86–94
doi: 10.1016/j.fct.2013.04.014
European Food Safety Authority (EFSA) (2008): http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/724.pdf . Accessed on October 5th, 2018.
Eyres L (2015) Frying oils: selection, smoke points and potential deleterious effects for health. Food New Zealand 15:30–31
Hao X, Yin Y, Feng S, Du X, Yu J, Yao Z (2016) Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services. Environ Sci Pollut Res 23:24932–24942
doi: 10.1007/s11356-016-7671-4
Ikenaka Y, Ito Y, Eun H, Watanabe E, Miyabara Y (2008) Characteristics of accumulation patterns of polycyclic aromatic hydrocarbons in the organisms inhabited in Lake Suwa. Journal of Environmental Chemistry 18:341–352
doi: 10.5985/jec.18.341
International Agency for Research on Cancer (IARC) (2010) Monographs on the evaluation of carcinogenic risk to humans, overall evaluation of carcinogenicity. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Suppl 92:33–814
Jiang D, Xin C, Li W, Chen J, Li F, Chu Z, Xiao P, Shao L (2015) Quantitative analysis and health risk assessment of polycyclic aromatic hydrocarbons in edible vegetable oils marketed in Shandong of China. Food Chem Toxicol 83:61–67
doi: 10.1016/j.fct.2015.06.001
Kang B, Lee B-M, Shin H-S (2014) Determination of polycyclic aromatic hydrocarbon (PAH) content and risk assessment from edible oils in Korea. J Toxicol Environ Health, Part A 77:1359–1371
doi: 10.1080/15287394.2014.951593
Li G, Wu S, Wang L, Akoh CC (2016) Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried food. Food Control 59:328–336
doi: 10.1016/j.foodcont.2015.06.003
Linseisen J, Bergström E, Gafa L, Gonzalez C, Thiébaut A, Trichopoulou A, Tumino R, Sánchez CN, Garcia CM, Mattisson I (2002) Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls. Public Health Nutr 5:1227–1242
doi: 10.1079/PHN2002401
Narayanankutty A, Manalil J, Suseela I, Ramavarma S, Mathew S, Illam S, Babu T, Kuzhivelil B, Raghavamenon A (2017) Deep fried edible oils disturb hepatic redox equilibrium and heightens lipotoxicity and hepatosteatosis in male Wistar rats. Hum Exp Toxicol 36:919–930
doi: 10.1177/0960327116674530
Nisbet IC, Lagoy PK (1992) Toxic equivalency factors (TEFs) for polycyclic aromatic hydrocarbons (PAHs). Regulatory toxicology pharmacology & Therapeutics 16:290–300
doi: 10.1016/0273-2300(92)90009-X
Pandey MK, Das M (2006) Assessment of carcinogenic potential of repeated fish fried oil in mice. Molecular Carcinogenesis: Published in cooperation with the University of Texas MD Anderson Cancer Center 45:741–751
doi: 10.1002/mc.20238
Phillips DH (1999) Polycyclic aromatic hydrocarbons in the diet. Mutation Research/Genetic Toxicology Environmental Mutagenesis 443:139–147
doi: 10.1016/S1383-5742(99)00016-2
Rojo Camargo M, Antoniolli PR, Vicente E, Tfouni S (2011) Polycyclic aromatic hydrocarbons in Brazilian commercial soybean oils and dietary exposure. Food Additives and Contaminants: Part B 4:152–159
doi: 10.1080/19393210.2011.585244
Teixeira VH, Casal S, Oliveira MBP (2007) PAHs content in sunflower, soybean and virgin olive oils: evaluation in commercial samples and during refining process. Food Chem 104:106–112
doi: 10.1016/j.foodchem.2006.11.007
United States Environmental Protection Agency (USEPA) 2000: Guidance for assessing chemical contaminant data for use in fish advisories, volume 2: risk assessment and fish consumption limits, EPA 823-B-00-008
Yousefi M, Shemshadi G, Khorshidian N, Ghasemzadeh-Mohammadi V, Fakhri Y, Hosseini H, Khaneghah AM (2018) Polycyclic aromatic hydrocarbons (PAHs) content of edible vegetable oils in Iran: a risk assessment study. Food Chem Toxicol 118:480–489
doi: 10.1016/j.fct.2018.05.063
Zhao X, Gong G, Wu S (2018) Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils. Food Chem 239:781–788
doi: 10.1016/j.foodchem.2017.07.016