Polycyclic aromatic hydrocarbons in breast milk of nursing mothers: Correlates with household fuel and cooking methods used in Uganda, East Africa

Ssepuya, Fred; Odongo, Silver; Bandowe, Benjamin A. Musa; Abayi, Juma John Moses; Olisah, Chijioke; Matovu, Henry; Mubiru, Edward; Karume, Ibrahim; Kato, Charles Drago; Shikuku, Victor Odhiambo; Ssebugere, Patrick

doi:10.1016/j.scitotenv.2022.156892

Cited by 5 publications

(1 citation statement)

References 76 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Milk may generate PAHs on exposure to heat during processing. Ssepuya et al, (2022) reported Σ13PAHs in concentrations of 3-696 µg/kg from Kampala and 0.84-88 µg/kg from Nakaseke in Uganda in breast milk. They attributed at least 33% of variation of Σ13PAHs in breast milk to the types of fuels used in the kitchen.…”

Section: June 2023mentioning

confidence: 99%

Polycyclic aromatic hydrocarbons and food safety: A review

Samarajeewa¹

2023

J. Natn. Sci. Foundation Sri Lanka

View full text Add to dashboard Cite

Polycyclic aromatic hydrocarbons (PAHs) are of petrogenic or pyrogenic origin. Of the known few hundred PAHs, 16 are identified to be toxic, of which 8 are teratogenic. Of the 8, 4 are carcinogens. Among them, Benzo[a]pyrene (BaP) possesses the highest carcinogenicity and is used as a marker in toxicity studies. PAHs of petrogenic origin contaminate soil, water and air. They may occur in air associated with dust particles. PAHs of pyrogenic origin are generated during burning of wood and other organic matter. They are also produced from lipids and carbohydrates during heating of foods. PAHs are mostly identified with grilling, smoking, frying, roasting and toasting of foods. Among the foods, formation of PAHs is studied mostly in association with grilling of fish and meat, where contacts occur between the dripping lipids and naked flames. The generated PAHs get deposited back on fish and meat muscles. PAHs in smoke are deposited on food surfaces on exposure to contaminated air from the vehicle fumes and smoke curing of foods. PAHs are formed during mechanical expulsion of edible oils. Presence of markers, carcinogenic PAHs and total PAHs in different foods and their extent of formation and deposition is discussed in relation to food safety hazards and health implications. Among the local foods and food preparation habits, the role of coconut oil, smoke curing of foods and formation of PAHs even under mild conditions of heat such as manufacture of black tea are reviewed. Recommendations for future actions, research and implementing food regulations to minimize PAHs in foods are presented.

show abstract

Section: June 2023mentioning

confidence: 99%