Risk of polycyclic aromatic hydrocarbon (PAH) exposure from ingested food: The Azerbaijan case study

Nwaneshiudu, Oke C; Autenrieth, Robin L.; McDonald, Thomas J.; Donnelly, Kirby C.; Degollado, Erica D; Abusalih, Afraa A

doi:10.1080/03601230601125321

Cited by 21 publications

(3 citation statements)

References 11 publications

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“…In 1991, Hattemer-Frey and Travis reported that the long-term average daily intake of B[a]P by the general population of the United States is estimated to be 2.2 µg per day [15]. The food ingestion pathway of accumulating PAHs such as B[a]P has been shown to be up to ten times higher in magnitude than risks determined from exposures due to other pathways such as soil contamination [16]. Cooked meat products have been shown to contain up to 4 ng/g of B[a]P [17], and up to 5.5 ng/g in fried chicken [18] and 62.6 ng/g in overcooked charcoal barbecued beef [19].…”

Section: Introductionmentioning

confidence: 99%

A Common Carcinogen Benzo[a]pyrene Causes Neuronal Death in Mouse via Microglial Activation

et al. 2010

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BackgroundBenzo[a]pyrene (B[a]P) belongs to a class of polycyclic aromatic hydrocarbons that serve as micropollutants in the environment. B[a]P has been reported as a probable carcinogen in humans. Exposure to B[a]P can take place by ingestion of contaminated (especially grilled, roasted or smoked) food or water, or inhalation of polluted air. There are reports available that also suggests neurotoxicity as a result of B[a]P exposure, but the exact mechanism of action is unknown.Methodology/Principal FindingsUsing neuroblastoma cell line and primary cortical neuron culture, we demonstrated that B[a]P has no direct neurotoxic effect. We utilized both in vivo and in vitro systems to demonstrate that B[a]P causes microglial activation. Using microglial cell line and primary microglial culture, we showed for the first time that B[a]P administration results in elevation of reactive oxygen species within the microglia thereby causing depression of antioxidant protein levels; enhanced expression of inducible nitric oxide synthase, that results in increased production of NO from the cells. Synthesis and secretion of proinflammatory cytokines were also elevated within the microglia, possibly via the p38MAP kinase pathway. All these factors contributed to bystander death of neurons, in vitro. When administered to animals, B[a]P was found to cause microglial activation and astrogliosis in the brain with subsequent increase in proinflammatory cytokine levels.Conclusions/SignificanceContrary to earlier published reports we found that B[a]P has no direct neurotoxic activity. However, it kills neurons in a bystander mechanism by activating the immune cells of the brain viz the microglia. For the first time, we have provided conclusive evidence regarding the mechanism by which the micropollutant B[a]P may actually cause damage to the central nervous system. In today's perspective, where rising pollution levels globally are a matter of grave concern, our study throws light on other health hazards that such pollutants may exert.

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Section: Introductionmentioning

confidence: 99%

A Common Carcinogen Benzo[a]pyrene Causes Neuronal Death in Mouse via Microglial Activation

et al. 2010

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“…Reports have shown that children risks are always higher than those for adults (28,29). The dietary intakes of PAHs are usually expressed in micrograms per kilogram of body weight per day and thus are age dependant.…”

Section: Discussionmentioning

confidence: 99%

Risk Assessment of Polycyclic Aromatic Hydrocarbons in Pasta Products Consumed in Nigeria

Ihedioha

Okali

Ekere

et al. 2019

IJT

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Background: The present study aimed to quantitatively determine polycyclic aromatic hydrocarbons in pastas consumed in Nigeria with the view of estimating the daily intake amount and the possible risks to consumers. Methods: Sixteen polycyclic aromatic hydrocarbons (PAHs) were determined in locally produced and imported pasta using a GC-Mass Spectrometer. Estimation of daily intake was done on generally exposed (low) and typically exposed (high) consumers. The margin of exposure was used to assess the risk to consumers. Results: The concentration of Σ 16 PAHs in Nigerian and imported brands were in the range of 9 to 800µg/kg and 2 to 7µg/kg, respectively. The benzo[a]pyrene (BaP) concentrations in 25% of Nigerian samples were above the maximum allowable level in processed cereal-based food. The concentrations of Σ8 carcinogenic PAHs in the Nigerian and imported brands ranged from 1 to 10µg/kg and 1 to 4µg/kg respectively. The Margin of Exposure (MOE) based on PAH8 for generally exposed children was less than 10,000 in 25% of Nigerian brands while it was 38% for typically exposed children. For imported brands of pastas, the MOE values were far higher than 10,000 for generally and typically exposed children and adults. Conclusions: The MOE values indicate serious concern particularly for children who are the major consumers of Nigerian pastas. This study is the first of its kind in Nigeria and can serve as a useful baseline for continuous monitoring of PAHs in the Nigerian pastas in order to ensure protection of human health in the country.

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“…Besides, customer control is less effective than it should be. Nwaneshiudu et al (2007) evaluated the risks because of polycyclic aromatic hydrocarbons (PAHs) exposure from food consumption for the population of Azerbaijan. Their results showed that the most prevalent pathways of PAH exposure from the dietary patterns of the Azerbaijani population were determined to be from bread and bakery products, milk and dairy products and egg products.…”

Section: Ecological and Microbiological Safety Of Food And Raw Food M...mentioning

confidence: 99%

Open challenges for ecological and microbiological safety of food and raw food materials in Azerbaijan

Yusifova

Nasrullayeva

Omarova

et al. 2021

NFS

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Purpose The provision of safe food is a topic of increasing relevance worldwide. Several countries, including Azerbaijan, attempted to develop scientific, applied, social and economic solutions to the food supply and nutrition problems. However, Azerbaijan still faces important challenges, particularly providing appropriate, eco-friendly and microbiologically safe supplies and food. These issues occur in international export and import of raw food materials and food, provision of regional and municipal control in food supply and sales and teaching food culture to the public. This viewpoint paper aims to examine the challenges that impede the provision of safe food for Azerbaijan. Such information can facilitate policy implications for governments in developing solutions to the food supply. Design/methodology/approach Extensive literature review is done to base the discussions of this viewpoint paper. Findings Academic institutions and departments should take a more centralized and effective effort in scientific research concerning safety, hygiene and culture of nutrition. In conclusion, to ensure proper sustainment, it is necessary to provide strict microbiological, sanitary and hygienic control across the network of production and distribution of food and its import and export within regional and local food source provision systems and mechanisms. Originality/value To the authors’ best knowledge, there is no systematic study evaluating the challenges of ecologically and microbiological safety for food in Azerbaijan.

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Risk of polycyclic aromatic hydrocarbon (PAH) exposure from ingested food: The Azerbaijan case study

Cited by 21 publications

References 11 publications

A Common Carcinogen Benzo[a]pyrene Causes Neuronal Death in Mouse via Microglial Activation

A Common Carcinogen Benzo[a]pyrene Causes Neuronal Death in Mouse via Microglial Activation

Risk Assessment of Polycyclic Aromatic Hydrocarbons in Pasta Products Consumed in Nigeria

Open challenges for ecological and microbiological safety of food and raw food materials in Azerbaijan

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