Polycyclic aromatic hydrocarbons in the bakery chain

Ciecierska, Marta; Obiedziński, M.

doi:10.1016/j.foodchem.2013.03.006

Cited by 69 publications

(38 citation statements)

References 18 publications

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“…Processing (such as drying and smoking) and cooking of foods at high temperatures (grilling, roasting, and frying) are major sources of generating PAHs (Chen and Lin, 2001). Some crops (such as wheat, rye, and lentils) may synthesize PAHs or absorb them via water, air, or, soil (Ciecierska and Obiedziński, 2013). Moreover, intake of PAHs may occur from contaminated soil via ingestion, inhalation, or dermal (skin) exposure and from inhalation of PAH vapors (Wang et al, 2012).…”

Section: Human Exposure To Polycyclic Aromatic Hydrocarbonsmentioning

confidence: 99%

A review of airborne polycyclic aromatic hydrocarbons (PAHs) and their human health effects

Kim

Jahan

Kabir

et al. 2013

Environment International

1,986

776

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Section: Human Exposure To Polycyclic Aromatic Hydrocarbonsmentioning

confidence: 99%

A review of airborne polycyclic aromatic hydrocarbons (PAHs) and their human health effects

Kim

Jahan

Kabir

et al. 2013

Environment International

1,986

776

View full text Add to dashboard Cite

“…Processing clearly influences the contamination levels in the final products because the outer portions of the grains are commonly removed (see data reported by EFSA for processed and unprocessed cereals, EFSA, European Food Safety Authority 2008). However, heat treatment applied during food processing (e.g., the bread baking process) might produce elevated levels of PAHs (Ciecierska and Obiedziński 2013). Nevertheless, to assess the share of background contamination of grains in dietary risk, the following assumptions were adopted: (i) contamination levels in processed cereals reflect the levels in unprocessed grain, (ii) the average consumption rate is 138 kg person −1 year −1 (5.3 million tons divided by 38.4 million inhabitants of Poland), (iii) the PAH/DDT contamination level in wheat (approximately 65% of the market) reflects contamination of other grains (rye, oat, etc.…”

Section: Dietary Risk Assessmentmentioning

confidence: 99%

Background levels of polycyclic aromatic hydrocarbons and legacy organochlorine pesticides in wheat sampled in 2017 and 2018 in Poland

Roszko

Juszczyk

Szczepańska

et al. 2020

Environ Monit Assess

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Both polycyclic aromatic hydrocarbons (PAHs) and legacy organochlorine insecticides (OCPs), including DDT, are dangerous chemical contaminants. The aims of this study were to (i) determine background levels of PAHs and legacy OCPs for wheat samples collected in 2017 and 2018 in Poland, (ii) identify differences between levels in wheat harvested in various regions of Poland, (iii) evaluate differences in contamination sources manifested by the profiles of the identified chemicals, (iv) identify possible correlations between different classes of chemicals present in wheat, and (v) assess the health risks associated with the presence of PAHs and OCPs in Polish wheat. Average concentrations found in the samples were 0.09 ± 0.03 μg kg −1 for benzo[a]pyrene (BaP) (formerly used as a single PAH marker), 0.43 ± 0.16 for the more recently introduced collective PAH 4 marker (benzo[a]anthracene + benzo[a]pyrene + chrysene + benzo[b]fluoranthene), and 1.07 ± 0.68 μg kg −1 for DDT and its metabolites. The PAH profiles indicated contamination from combustion-related emission sources (liquid fossil fuels, coal, biomass). Health risks associated with the presence of PAHs and OCPs in cereals were assessed using the margin of exposure (MOE) approach. The MOE values calculated based on the highest concentrations found in this study exceeded 50,000 for both BaP and PAH 4. The calculated worst-case scenario value for DDT and metabolites was as low as 0.3% of the respective tolerable daily intake (TDI) value. Assessment of dietary risk has shown that the presence of the two contaminant classes in Polish wheat grains is of low concern.

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“…It was in 2007 that the selection commission (2005/108/EC) had asked the member states to survey the 15 compounds in the EC regulations (208/2005). Then, the results were summarized as the 'Findings of EFSA data collection on PAHs in Food' in 2007 (Ciecierska and Obiedziński, 2013). Therefore, in succession, 18 countries submitted their analytical results of various food products for the years -2007.…”

Section: Classification Of Pah and Their Toxicitymentioning

confidence: 99%

“…Bread is the most common starch product in the human diet. It is a good source of energy, minerals, and vitamins essential for human nutrition (Ciecierska and Obiedziński, 2013). Although the consumption rate of baked and packaged bread has gradually been increasing, the maximum levels of PAHs have not been established.…”

Section: Cereal Grainsmentioning

confidence: 99%