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Tavoosidana G, Abdolhosseini M, Mazaheri Y, Basaran B, Shavali-Gilani P, Sadighara P. The carcinogenic PAHs in breads, amount, analytical method and mitigation strategy, a systematic review study. BMC Public Health 2024; 24:1538. [PMID: 38849795 PMCID: PMC11157925 DOI: 10.1186/s12889-024-18413-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Accepted: 03/22/2024] [Indexed: 06/09/2024] Open
Abstract
Bread is one of the most consumed foods all over the world. Several contaminants are identified in bread. Polycyclic aromatic hydrocarbons (PAHs) is one of these contaminants. This systematic study evaluates the amount of four carcinogenic PAHs (PAH4) in various types of breads. To conduct this study, a comprehensive search was carried out using keywords of polycyclic aromatic hydrocarbons, PAHs, PAH4, and bread, with no time limitations. 17 articles were selected and fully evaluated. The observed range of PAH4 concentrations in bread varied from non-detected (ND) to 20.66 µg/kg. In the sample preparation process for analysis, an ultrasonic bath was predominantly utilized. Most chromatographic methods are able to measure PAHs in food, but the GC-MS method has been used more. To mitigate PAH levels in bread, it is suggested to incorporate antioxidants during the bread-making process. Furthermore, the type of bread, the type of fuel used to bake the bread, the temperature and the cooking time were some of the factors affecting the amount of PAH. Restricting these factors could significantly reduce PAH content. Regarding the risk assessment conducted in the manuscript, it was determined that industrial breads are usually considered safe. However, some traditional breads may pose risks in terms of their potential PAH content.
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Affiliation(s)
- Gholamreza Tavoosidana
- Molecular Medicine Department, School of Advanced Medical Technologies, Tehran University of Medical Sciences, Tehran, Iran
| | - Mansoreh Abdolhosseini
- Molecular Medicine Department, School of Advanced Medical Technologies, Tehran University of Medical Sciences, Tehran, Iran
| | - Yeghaneh Mazaheri
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Burhan Basaran
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, 53100, Turkey
| | - Parisa Shavali-Gilani
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
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Chen X, Liao Y, Lin B, He X, Li S, Zhong C, Li S, Zhou Y, Fan L. The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study. TOXICS 2024; 12:416. [PMID: 38922096 PMCID: PMC11209421 DOI: 10.3390/toxics12060416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/24/2024] [Accepted: 06/03/2024] [Indexed: 06/27/2024]
Abstract
The air fryer utilizes heated air rather than hot oil to achieve frying, eliminating the need for cooking oil, rendering it a healthier cooking method than traditional frying and baking. However, there is limited evidence supporting that the air fryer could effectively reduce the level of food-derived carcinogen. In this study, we compared the concentration of Benzo[a]pyrene (BaP), a typical carcinogen, in beef patties cooked using an air fryer and an oven, under different cooking conditions, including temperatures (140 °C, 160 °C, 180 °C, and 200 °C), times (9, 14, and 19 min), and oil added or not. The adjusted linear regression analysis revealed that the BaP concentration in beef cooked in the air fryer was 22.667 (95% CI: 15.984, 29.349) ng/kg lower than that in beef cooked in the oven. Regarding the air fryer, the BaP concentration in beef cooked without oil brushing was below the detection limit, and it was significantly lower than in beef cooked with oil brushing (p < 0.001). Therefore, cooking beef in the air fryer can effectively reduce BaP concentration, particularly due to the advantage of oil-free cooking, suggesting that the air fryer represents a superior option for individuals preparing meat at high temperatures.
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Affiliation(s)
| | | | | | | | | | | | | | - Yun Zhou
- School of Public Health, Guangzhou Medical University, Guangzhou 511436, China; (X.C.); (Y.L.); (B.L.); (X.H.); (S.L.); (C.Z.); (S.L.)
| | - Lieyang Fan
- School of Public Health, Guangzhou Medical University, Guangzhou 511436, China; (X.C.); (Y.L.); (B.L.); (X.H.); (S.L.); (C.Z.); (S.L.)
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Venkatraman G, Giribabu N, Mohan PS, Muttiah B, Govindarajan VK, Alagiri M, Abdul Rahman PS, Karsani SA. Environmental impact and human health effects of polycyclic aromatic hydrocarbons and remedial strategies: A detailed review. CHEMOSPHERE 2024; 351:141227. [PMID: 38253087 DOI: 10.1016/j.chemosphere.2024.141227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 12/19/2023] [Accepted: 01/13/2024] [Indexed: 01/24/2024]
Abstract
Polycyclic Aromatic Hydrocarbons (PAHs) profoundly impact public and environmental health. Gaining a comprehensive understanding of their intricate functions, exposure pathways, and potential health implications is imperative to implement remedial strategies and legislation effectively. This review seeks to explore PAH mobility, direct exposure pathways, and cutting-edge bioremediation technologies essential for combating the pervasive contamination of environments by PAHs, thereby expanding our foundational knowledge. PAHs, characterised by their toxicity and possession of two or more aromatic rings, exhibit diverse configurations. Their lipophilicity and remarkable persistence contribute to their widespread prevalence as hazardous environmental contaminants and byproducts. Primary sources of PAHs include contaminated food, water, and soil, which enter the human body through inhalation, ingestion, and dermal exposure. While short-term consequences encompass eye irritation, nausea, and vomiting, long-term exposure poses risks of kidney and liver damage, difficulty breathing, and asthma-like symptoms. Notably, cities with elevated PAH levels may witness exacerbation of bronchial asthma and chronic obstructive pulmonary disease (COPD). Bioremediation techniques utilising microorganisms emerge as a promising avenue to mitigate PAH-related health risks by facilitating the breakdown of these compounds in polluted environments. Furthermore, this review delves into the global concern of antimicrobial resistance associated with PAHs, highlighting its implications. The environmental effects and applications of genetically altered microbes in addressing this challenge warrant further exploration, emphasising the dynamic nature of ongoing research in this field.
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Affiliation(s)
- Gopinath Venkatraman
- Universiti Malaya Centre for Proteomics Research, Universiti Malaya, Kuala Lumpur, 50603, Malaysia; Department of Biochemistry, Saveetha Dental College, Saveetha Institute of Medical & Technical Sciences, Saveetha University, Chennai, 600 077, India.
| | - Nelli Giribabu
- Department of Physiology, Faculty of Medicine, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Priyadarshini Sakthi Mohan
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universiti Malaya, Kuala Lumpur, 50603, Malaysia
| | - Barathan Muttiah
- Department of Medical Microbiology, Faculty of Medicine, Universiti Malaya, Kuala Lumpur, 50603, Malaysia
| | - Venkat Kumar Govindarajan
- Department of Chemistry, SRM Institute of Science and Technology, Ramapuram Campus, Chennai, 600 089, Tamil Nadu, India
| | - Mani Alagiri
- Department of Physics and Nanotechnology, SRM Institute of Science and Technology, Kattankulathur, 603 203, Chengalpattu district, Tamil Nadu, India.
| | | | - Saiful Anuar Karsani
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, 50603, Malaysia
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