Evaluation of polycyclic aromatic hydrocarbons (PAHs) in processed cereals: A meta-analysis study, systematic review, and health risk assessment

Asadian, Mahtab; Talebi-Ghane, Elaheh; Amirsadeghi, Sahar; Mehri, Fereshteh

doi:10.1016/j.heliyon.2022.e12168

Cited by 9 publications

(2 citation statements)

References 58 publications

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“…Results revealed that PAHs were found in bread, spaghetti, flour, and bran in all of these regions. The dominant PAHs were Ant, Chr, Flu, and Nap, with concentrations ranging from 0.39 to 2.95 μg/kg [65]. Although the measured levels are generally low, the high consumption of processed cereals renders them a considerable source of PAH exposure in humans.…”

Section: Occurrence Of Pahs In Foodmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review

Liu,

Zhang,

Pan

et al. 2024

Foods

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Polycyclic aromatic hydrocarbons (PAHs) represent a category of persistent organic pollutants that pose a global concern in the realm of food safety due to their recognized carcinogenic properties in humans. Food can be contaminated with PAHs that are present in water, air, or soil, or during food processing and cooking. The wide and varied sources of PAHs contribute to their persistent contamination of food, leading to their accumulation within these products. As a result, monitoring of the levels of PAHs in food is necessary to guarantee the safety of food products as well as the public health. This review paper attempts to give its readers an overview of the impact of PAHs on crops, their occurrence and sources, and the methodologies employed for the sample preparation and detection of PAHs in food. In addition, possible directions for future research are proposed. The objective is to provide references for the monitoring, prevention, and in-depth exploration of PAHs in food.

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Section: Occurrence Of Pahs In Foodmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review

Liu,

Zhang,

Pan

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…In addition, toasted guarana seeds subjected to husk removal resulted in 0.78 µg/kg PAHs, as opposed to unhusked seeds, where no PAHs were detected [201]. Other studies place PAH contamination in cereal-based products within different ranges based on the employed processing technique and type of fuel [175,176,202]. In order to maintain a certain moisture degree for preservation, grains are subjected to drying for moisture reduction involving high temperatures, which in turn promote PAH formation [175].…”

Section: Features Underlying Pah Formation In Cereal and Cereal-deriv...mentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review

et al. 2023

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The chemical group comprising polycyclic aromatic hydrocarbons (PAHs) has received prolonged evaluation and scrutiny in the past several decades. PAHs are ubiquitous carcinogenic pollutants and pose a significant threat to human health through their environmental prevalence and distribution. Regardless of their origin, natural or anthropogenic, PAHs generally stem from the incomplete combustion of organic materials. Dietary intake, one of the main routes of human exposure to PAHs, is modulated by pre-existing food contamination (air, water, soil) and their formation and accumulation during food processing. To this end, processing techniques and cooking options entailing thermal treatment carry additional weight in determining the PAH levels in the final product. With the background provided, this study aims to provide an improved understanding of PAH occurrence in meat, edible oils, and cereal products. The factors influencing PAH formation, including operational conditions and parameters, product composition, and storage settings, are described. The discussion also addresses reduction directions with respect to influencing factors informing the choice of the employed technique, fuel type, time–temperature settings, and ingredient variations. Considering the disparities caused by wide variations in PAH contamination, challenges associated with PAH control requirements are also outlined in the context of relevant preventive approaches during food processing.

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A Review on the Palm Oil Waste Thermal Degradation Analysis and Its Kinetic Triplet Study

et al. 2023

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Evaluation of polycyclic aromatic hydrocarbons (PAHs) in processed cereals: A meta-analysis study, systematic review, and health risk assessment

Cited by 9 publications

References 58 publications

Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review

Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review

Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review

A Review on the Palm Oil Waste Thermal Degradation Analysis and Its Kinetic Triplet Study

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