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Pietron WJ, Warenik-Bany M. Terrestrial animal livers as a source of PCDD/Fs, PCBs and PBDEs in the diet. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 867:161508. [PMID: 36642267 DOI: 10.1016/j.scitotenv.2023.161508] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/05/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
The livers of terrestrial animals are an important source of vitamins and minerals, but with the liver being the major filtering and detoxifying organ, it retains xenobiotic material, especially persistent organic pollutants (POPs). The aim of the study was human health risk assessment related to the presence of certain POPs, namely polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs), polychlorinated biphenyls (PCBs), and polybrominated diphenyl ethers (PBDEs) in terrestrial animals' livers. HRGC-HRMS was used to determine analyte concentrations in 99 liver samples of chicken, pork, beef, and mutton livers obtained from Polish farms. The ovine livers were the most contaminated by ∑PCDD/F/dl-PCBs (0.06-2.21 pg WHO-TEQ g-1 wet weight), ∑ndl-PCBs (0.036-1.54 ng g-1 wet weight) and ∑PBDEs (0.21-2.27 ng g-1 wet weight). Samples were found of ovine and pork livers that exceeded the maximum concentration limits established for PCDD/Fs. The Kruskal-Wallis test showed that there were statistical differences between regions in the concentrations of the ∑PCDD/Fs and ∑PCDD/F-PCBs, but none in those of the ∑dl-PCBs, ∑ndl-PCBs or ∑PBDEs. According to Dunnett's test results, ovine liver samples from the Podlaskie province contained fewer ∑PCDD/F than those from the Dolnośląskie (p < 0.027) and Małopolskie (p < 0.0342) voivodeships. Taking into account PCDD/F contents and Tolerable Weekly Intake (2 pg WHO-TEQ/kg BW) (TWI2018), the lowest risk was associated with chicken liver consumption (TWI up to 11 % in the 95th percentile), pork (62 %) and bovine (92 %) livers should be eaten in limited amounts for risk avoidance, while mutton liver (400 %) should not be eaten at all. Additionally, there is no risk of ingestion of a harmful amount of PBDEs associated with consumption of the livers of terrestrial animals from Poland based on the margin of exposure values (>15).
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Wu Q, Wu Q, Wang X, Zhang X, Zhang R. Polychlorinated Diphenyl Ethers in the Environment: A Review and Future Perspectives. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:3982. [PMID: 36900991 PMCID: PMC10002337 DOI: 10.3390/ijerph20053982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/18/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Polychlorinated diphenyl ethers (PCDEs) are a class of synthetic halogenated aromatic compounds, which have gradually attracted widespread attention due to potential environmental risks to humans and ecosystems. This paper presents a literature review of research on PCDEs using PubMed, Web of Science and Google Scholar as search engines/databases with no constraints on publishing year or number. A total of 98 publications on the sources, environmental levels, environmental behavior and fate, synthesis and analysis and toxicology of PCDEs were retrieved. Existing studies have shown that PCDEs widely exist in the environment with the ability of long-range transport, bioaccumulation and biomagnification, which are almost comparable to polychlorinated biphenyls. They can elicit adverse effects including hepatic oxidative stress, immunosuppression, endocrine disorders, growth retardation, malformations, reduced fertility and increased mortality in organisms, among which some seem to be related to the activation of the aryl hydrocarbon receptor. PCDEs can be metabolized into other organic pollutants, such as hydroxylated and methoxylated PCDEs and even polychlorinated dibenzo-p-dioxins and furans through biotransformation, photolysis and pyrolysis reactions in the environment. Compared with reviews on PCDEs published previously, some new information and findings are summarized in this review, such as new sources, current environmental exposure levels, main metabolism pathways in aquatic organisms, acute toxicity data for more species and relationships between structural parameters and toxicity and bioaccumulation potentials of PCDE congeners. Finally, current research deficiencies and future research perspectives are proposed to facilitate the assessment of health and ecological risks of PCDEs.
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Affiliation(s)
- Qiuxuan Wu
- School of Water Conservancy and Environment, University of Jinan, Jinan 250022, China
| | - Qiong Wu
- School of Water Conservancy and Environment, University of Jinan, Jinan 250022, China
| | - Xiaoxiang Wang
- Institute for Carbon-Neutral Technology, Shenzhen Polytechnic, Shenzhen 518055, China
| | - Xuesheng Zhang
- School of Resources and Environmental Engineering, Anhui University, Hefei 230601, China
- Laboratory of Wetland Protection and Ecological Restoration, Anhui University, Hefei 230601, China
| | - Rui Zhang
- School of Water Conservancy and Environment, University of Jinan, Jinan 250022, China
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Arisekar U, Shakila RJ, Shalini R, Jeyasekaran G, Padmavathy P. Effect of household culinary processes on organochlorine pesticide residues (OCPs) in the seafood (Penaeus vannamei) and its associated human health risk assessment: Our vision and future scope. CHEMOSPHERE 2022; 297:134075. [PMID: 35218780 DOI: 10.1016/j.chemosphere.2022.134075] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/05/2022] [Accepted: 02/19/2022] [Indexed: 06/14/2023]
Abstract
Food safety is crucial in today's competitive trading market, as it directly affects human health and promotes seafood exports. The effects of thermal processing (boiling, frying, grilling, and microwave cooking) on pesticide residues (PR) in P. vannamei were assessed. The PR in raw and processed shrimp ranged from 0.007 to 0.703 μg/kg for uncooked/raw, not detected (ND) to 0.917 μg/kg for boiled, ND to 0.506 μg/kg for fried, ND to 0.573 μg/kg for grilled and ND to 0.514 μg/kg for microwave cooked shrimps. The Endrin, endosulfan sulfate, and heptachlor were predominant PR found in the raw and processed shrimp. The PR content in raw and cooked shrimps were below the maximum residue limits (MRL) set by the Codex Alimentarius Commission (2021) and the European Commission (86/363/1986 and 57/2007). The estimated daily intake (EDI) of PR from raw and processed shrimps were below the ADI prescribed by CAC. The hazard quotient (HQ) and hazard ratio (HR) values were <1, indicating no non-carcinogenic or carcinogenic health implications through shrimp consumption. The estimated maximum allowable shrimp consumption rate (CRlim) suggests an adult can eat >100 shrimp meals/month, which is over the USEPA's (2000)recommendation of >16 meals/month without health issues. The Effect of thermal processing was detected in the following order: boiling < grilling < frying < microwave cooking. The processing factor (PF < 0.7), paired t-test (t < 0.05), Tukey post hoc (p < 0.05) test, Bray-Curtis similarity index, and matrix plot exhibited that all the four thermal processing methods have a considerable impact on pesticides in the processed shrimps. But frying (59.4%) and microwave cooking (60.3%) reduced PR far beyond boiling (48.8%) and grilling (51.3%). Hence, we recommend frying and microwave processing are better methods for minimizing PR in seafood than boiling or grilling.
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Affiliation(s)
- Ulaganathan Arisekar
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tuticorin, 628 008, Tamil Nadu, India.
| | - Robinson Jeya Shakila
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tuticorin, 628 008, Tamil Nadu, India.
| | - Rajendran Shalini
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tuticorin, 628 008, Tamil Nadu, India
| | - Geevaretnam Jeyasekaran
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Nagapattinam, 611002, Tamil Nadu, India
| | - Pandurangan Padmavathy
- Department of Aquatic Environment and Management, Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin, 628 008, Tamil Nadu, India
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Pietron WJ, Warenik-Bany M, Wozniak B. Polybrominated diphenyl ethers (PBDEs) in raw milk from different animal species and in infant formula. Occurrence and risk assessment. CHEMOSPHERE 2021; 278:130479. [PMID: 34126691 DOI: 10.1016/j.chemosphere.2021.130479] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 03/29/2021] [Accepted: 04/01/2021] [Indexed: 05/06/2023]
Abstract
Polybrominated diphenyl ethers (PBDEs) are widespread, persistent in the environment, and classified as global pollutants. Their presence has been confirmed in various types of food which adversely affect human health when consumed in sufficient amounts. Although milk has advantageous nutritional qualities and there are health benefits associated with its consumption, it could also contain toxic PBDEs. The aim of the study was the determination of the concentrations of ten congeners (BDE -28, -47, -49, -99, -100, -138, -153, -154, -183, and 209) in cow's, sheep's, and goat's milk obtained from Polish farms and their determination in infant formula. A total of 103 samples of raw milk and infant formula were tested using an accredited high-resolution gas chromatography-high-resolution mass spectrometry method. PBDEs were detected in all analyzed samples, the highest concentration being found in sheep's milk (11.9 ng g-1 fat), and cow's milk containing the least contamination. BDE-209 makes the predominant contribution to the sum of the ten congeners, constituting at least 38%. The profiles of PBDEs were dependent on the milk type and the differences between its varieties are discussed. The highest median concentration of the sum of ten PBDEs (0.473 ng g-1 fat) was determined in infant formula, which was identified as an important source of infants' exposure (5.48 ng kg-1 b.w. day-1 calculated based on P95 concentration). Milk is a source of PBDE in the diet; however, considered in isolation its consumption does not pose a risk to either adults' or children's health.
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Affiliation(s)
- Wojciech Jerzy Pietron
- Radiobiology Department, National Veterinary Research Institute (NVRI), 57 Partyzantow Avenue, 24-100, Pulawy, Poland.
| | - Malgorzata Warenik-Bany
- Radiobiology Department, National Veterinary Research Institute (NVRI), 57 Partyzantow Avenue, 24-100, Pulawy, Poland
| | - Barbara Wozniak
- Pharmacology and Toxicology Department, National Veterinary Research Institute (NVRI), 57 Partyzantow Avenue, 24-100, Pulawy, Poland
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Wu Q, Schlag S, Uren R, van der Lingen CD, Bouwman H, Vetter W. Polyhalogenated Compounds (Halogenated Natural Products and POPs) in Sardine ( Sardinops sagax) from the South Atlantic and Indian Oceans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6084-6091. [PMID: 32378893 DOI: 10.1021/acs.jafc.0c01530] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Halogenated natural products (HNPs) and persistent organic pollutants (POPs) were quantified in South African sardines (Sardinops sagax) from one site in the South Atlantic Ocean and one in the Indian Ocean. At both sites, HNPs [2,3,3',4,4',5,5'-heptachloro-1'-methyl-1,2'-bipyrrole (Q1), mixed halogenated compound 1 (MHC-1), 2,4,6-tribromoanisole (2,4,6-TBA), 2'-MeO-BDE 68 (BC-2), and 6-MeO-BDE 47 (BC-3)] were 1 order of magnitude higher concentrated than anthropogenic POPs [mainly polychlorinated biphenyls (PCBs) and dichlorodiphenyltrichloroethane (DDT), ∼3 ng/g lipids]. MHC-1 and Q1 were the major HNPs in the samples from both sites, contributing with up to 49 and 52 ng/g lipids, respectively. The same 1,1-dichloro-2,2-bis(4-chlorophenyl)ethane (p,p'-DDE)/PCB ratio suggested that the major POPs were evenly distributed at both sites. Different ratios of Q1/MHC-1 in the samples from the Indian (∼2:1) and South Atlantic (∼1:1) Oceans indicated that the occurrence of HNPs in seafood is difficult to predict and should be investigated more in detail. The PCB levels in sardines were found to pose no risk to human consumers, whereas HNPs could not be evaluated because of the lack of toxicological data.
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Affiliation(s)
- Qiong Wu
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Sarah Schlag
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Ryan Uren
- Environmental Sciences and Management, North-West University, 2531 Potchefstroom, South Africa
| | - Carl D van der Lingen
- Fisheries Management, Department of Agriculture, Forestry and Fisheries, 8000 Cape Town, South Africa
- Marine Research Institute and Department of Biological Sciences, University of Cape Town, 7701 Cape Town, South Africa
| | - Hindrik Bouwman
- Environmental Sciences and Management, North-West University, 2531 Potchefstroom, South Africa
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany
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Sprong C, Crépet A, Metruccio F, Blaznik U, Anagnostopoulos C, Christodoulou DL, Jensen BH, Kennedy M, González N, Rehurkova I, Ruprich J, Te Biesebeek JD, Vanacker M, Moretto A, van Klaveren J. Cumulative dietary risk assessment overarching different regulatory silos using a margin of exposure approach: A case study with three chemical silos. Food Chem Toxicol 2020; 142:111416. [PMID: 32439593 DOI: 10.1016/j.fct.2020.111416] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 04/24/2020] [Accepted: 05/04/2020] [Indexed: 11/19/2022]
Abstract
Risk assessment of chemicals occurring in our diet is commonly performed for single chemicals without considering exposure to other chemicals. We performed a case study on risk assessment of combined dietary exposure to chemicals from different regulatory silos, i.e. pesticides (PPRs), persistent organic pollutants (POPs) and food additives (FAs). Chemicals were grouped into the cumulative assessment group (CAG) liver steatosis using a component-based approach. Based on literature, the CAG included 144 PPRs, 49 POPS and 7 FAs for which concentration data were available. For each silo, chronic combined dietary exposure was assessed for adults and children of nine European countries following the most commonly used exposure methodologies in Europe and by using a relative potency factor approach. For risk characterization, a Margin of Exposure (MOE) was calculated. To overarch the risk across silos, a normalised combined margin of exposure (nMOET) approach was proposed. This case study demonstrated that risk assessment of combined exposure to chemicals can be performed within regulatory silos. It also highlighted important differences in the conservatism of exposure scenarios, the derivation of point of departures and the subsequent acceptable MOEs between the silos. To overarch the risk despite these differences, a nMOET approach can be used.
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Affiliation(s)
- Corinne Sprong
- RIVM, National Institute for Public Health and the Environment, PO Box 1, 3720 BA, Bilthoven, the Netherlands.
| | - Amélie Crépet
- ANSES, French Agency for Food, Environmental and Occupational Health and Safety, Risk Assessment Department, Methodology and Studies Unit, 947001, Maisons-Alfort, France
| | - Francesca Metruccio
- ICPS, International Centre for PPRs and Health Risk Prevention, ASST Fatebenefratelli Sacco, Ospedale L. Sacco Via GB Grassi 74, 20157, Milano, Italy
| | - Urska Blaznik
- National Institute of Public Health, Environmental Health Centre, Trubarjeva 2, Ljubljana, Slovenia
| | - Chris Anagnostopoulos
- Benaki Phytopathological Institute, Department of Pesticide Control and Phytopharmacy, Laboratory of Pesticide Residues, 8 Stefanou Delta Street, Kifissia, Athens, 14561, Greece
| | | | - Bodil Hamborg Jensen
- Technical University of Denmark, National Food Institute, Division of Risk Assessment and Nutrition, Kemitorvet, Building 201, DK 2800, Lyngby, Denmark
| | - Marc Kennedy
- Fera Science Ltd, Sand Hutton, York, YO41 1LZ, United Kingdom
| | - Neus González
- Laboratory of Toxicology and Environmental Health, School of Medecine, IISPV, Universitat Rovira I Virgili, Reus, Catalonia, Spain
| | - Irena Rehurkova
- National Institute of Public Health in Prague, Centre for Health, Nutrition and Food, Brno, Czech Republic
| | - Jiří Ruprich
- National Institute of Public Health in Prague, Centre for Health, Nutrition and Food, Brno, Czech Republic
| | - Jan Dirk Te Biesebeek
- RIVM, National Institute for Public Health and the Environment, PO Box 1, 3720 BA, Bilthoven, the Netherlands
| | - Marie Vanacker
- ANSES, French Agency for Food, Environmental and Occupational Health and Safety, Risk Assessment Department, Methodology and Studies Unit, 947001, Maisons-Alfort, France
| | - Angelo Moretto
- ICPS, International Centre for PPRs and Health Risk Prevention, ASST Fatebenefratelli Sacco, Ospedale L. Sacco Via GB Grassi 74, 20157, Milano, Italy; Department of Biomedical and Clinical Sciences, Università Degli Studi di Milano, Milan, Italy
| | - Jacob van Klaveren
- RIVM, National Institute for Public Health and the Environment, PO Box 1, 3720 BA, Bilthoven, the Netherlands
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Moon H, Kim DH, Oh JE. Dietary exposure to PCBs by seafood cooking method: A Korean study. CHEMOSPHERE 2019; 215:775-782. [PMID: 30352374 DOI: 10.1016/j.chemosphere.2018.10.044] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 09/20/2018] [Accepted: 10/07/2018] [Indexed: 06/08/2023]
Abstract
The levels of 82 polychlorinated biphenyl (PCB) congeners in 86 different types of seafood (n = 237) were analyzed and the PCBs changes in seafood by seven cooking methods were verified from 51 different species of seafood (total 127 pairs) to confirm the effect of cooking on dietary PCB levels in the human body. Total PCB levels in raw seafood ranged from 0.01 to 20.6 ng/g ww, while those for DL PCBs ranged from 0.001 to 1.67 pg TEQ/g ww. There was no statistically significant difference between PCB levels in raw and each different cooked seafood. However, Raw seafood samples with PCB concentrations under 1 ng/g showed a markedly increase in PCBs after cooking. When comparing mean and median value for total PCBs, the high-fat fish group exhibited a slightly decreasing PCB concentrations trend after cooking. The estimated daily intake (EDI) of cooked seafood was 1.07 ng/kg BW/day, while the EDI for raw seafood was 1.26 ng/kg BW/day.
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Affiliation(s)
- Haeran Moon
- Division of Civil Environmental Engineering, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan, 46241, Republic of Korea
| | - Da-Hye Kim
- Division of Civil Environmental Engineering, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan, 46241, Republic of Korea
| | - Jeong-Eun Oh
- Division of Civil Environmental Engineering, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan, 46241, Republic of Korea.
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Jin W, Otake M, Eguchi A, Sakurai K, Nakaoka H, Watanabe M, Todaka E, Mori C. Dietary Habits and Cooking Methods Could Reduce Avoidable Exposure to PCBs in Maternal and Cord Sera. Sci Rep 2017; 7:17357. [PMID: 29229988 PMCID: PMC5725569 DOI: 10.1038/s41598-017-17656-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Accepted: 11/24/2017] [Indexed: 11/22/2022] Open
Abstract
Polychlorinated biphenyls (PCBs), like other persistent organic pollutants, are accumulating throughout the food chain and pose health threats to humans, especially children and foetuses. There is no protocol for reducing the contamination levels of the PCBs in humans. This study identified food items and cooking methods that reduce serum PCB levels by analysing data collected from the Chiba Study of Mother and Child Health. The sample size was 194 subjects. Serum PCB levels were measured using gas chromatography-electron capture negative ionization quadrupole mass spectrometry. Information on dietary habits was obtained from a brief diet history questionnaire that included questions about food items and cooking methods. Food items were categorized into food groups, and nutrient levels were calculated based on food item consumption. Principal component analysis and lasso regression were used as statistical methods. The analyses of food items and nutrients suggested that food items rich in dietary fibre reduce avoidable exposure to PCBs, as could grilling and deep frying of food, which could reduce avoidable exposure to serum PCBs in mothers and foetuses. (174 words).
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Affiliation(s)
- Weiwei Jin
- Center for Preventive Medical Sciences, Chiba University, Chiba, Japan
| | - Masae Otake
- Center for Preventive Medical Sciences, Chiba University, Chiba, Japan
| | - Akifumi Eguchi
- Center for Preventive Medical Sciences, Chiba University, Chiba, Japan
| | - Kenichi Sakurai
- Center for Preventive Medical Sciences, Chiba University, Chiba, Japan
| | - Hiroko Nakaoka
- Center for Preventive Medical Sciences, Chiba University, Chiba, Japan
| | - Masahiro Watanabe
- Center for Preventive Medical Sciences, Chiba University, Chiba, Japan
| | - Emiko Todaka
- Center for Preventive Medical Sciences, Chiba University, Chiba, Japan
| | - Chisato Mori
- Center for Preventive Medical Sciences, Chiba University, Chiba, Japan.
- Department of Bioenvironmental Medicine, Graduate School of Medicine, Chiba University, Chiba, Japan.
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Tressou J, Ben Abdallah N, Planche C, Dervilly-Pinel G, Sans P, Engel E, Albert I. Exposure assessment for dioxin-like PCBs intake from organic and conventional meat integrating cooking and digestion effects. Food Chem Toxicol 2017; 110:251-261. [DOI: 10.1016/j.fct.2017.10.032] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 10/17/2017] [Accepted: 10/19/2017] [Indexed: 11/25/2022]
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Planche C, Ratel J, Blinet P, Mercier F, Angénieux M, Chafey C, Zinck J, Marchond N, Chevolleau S, Marchand P, Dervilly-Pinel G, Guérin T, Debrauwer L, Engel E. Effects of pan cooking on micropollutants in meat. Food Chem 2017; 232:395-404. [DOI: 10.1016/j.foodchem.2017.03.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 03/03/2017] [Accepted: 03/08/2017] [Indexed: 11/25/2022]
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Binnington MJ, Lei YD, Pokiak L, Pokiak J, Ostertag SK, Loseto LL, Chan HM, Yeung LWY, Huang H, Wania F. Effects of preparation on nutrient and environmental contaminant levels in Arctic beluga whale (Delphinapterus leucas) traditional foods. ENVIRONMENTAL SCIENCE. PROCESSES & IMPACTS 2017; 19:1000-1015. [PMID: 28752885 DOI: 10.1039/c7em00167c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
For Canadian Arctic indigenous populations, marine mammal (MM) traditional foods (TFs) represent sources of both important nutrients and hazardous environmental contaminants. Food preparation is known to impact the nutrient and environmental contaminant content of processed items, yet the impacts of preparation on indigenous Arctic MM TFs remain poorly characterized. In order to determine how the various processes involved in preparing beluga blubber TFs affect their levels of nutrients and environmental contaminants, we collected blubber samples from 2 male beluga whales, aged 24 and 37 years, captured during the 2014 summer hunting season in Tuktoyaktuk, Northwest Territories, and processed them according to local TF preparation methods. We measured the levels of select nutrients [selenium (Se), polyunsaturated fatty acids (PUFAs)] and contaminants [organochlorine pesticides, perfluoroalkyl and polyfluoroalkyl substances (PFASs), polybrominated diphenyl ethers, polychlorinated biphenyls, polycyclic aromatic hydrocarbons (PAHs), mercury (Hg)] in raw and prepared (boiled, roasted, aged) beluga blubber TFs. The impacts of beluga blubber TF preparation methods on nutrient and environmental contaminant levels were inconsistent, as the majority of processes either did not appear to influence concentrations or affected the two belugas differently. However, roasting and ageing beluga blubber consistently impacted certain compounds: roasting blubber increased concentrations of hydrophilic substances (Se and certain PFASs) through solvent depletion and deposited PAHs from cookfire smoke. The solid-liquid phase separation involved in ageing blubber depleted hydrophilic elements (Se, Hg) and some ionogenic PFASs from the lipid-rich liquid oil phase, while PUFA levels appeared to increase, and hydrophobic persistent organic pollutants were retained. Ageing blubber adjacent to in-use smokehouses also resulted in considerable PAH deposition to processed samples. Our findings demonstrated that contaminant concentration differences were greater between the two sets of whale samples, based on age differences, than they were within each set of whale samples, due to variable preparation methods. When considering means to minimize human contaminant exposure while maximizing nutrient intake, consumption of aged liquid from younger male whales would be preferred, based on possible PUFA enhancement and selective depletion of hydrophilic environmental contaminants in this food item.
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Affiliation(s)
- Matthew J Binnington
- Department of Physical and Environmental Sciences, University of Toronto Scarborough, 1265 Military Trail, Toronto, Ontario, CanadaM1C 1A4.
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Quadroni S, Bettinetti R. Health risk assessment for the consumption of fresh and preserved fish (Alosa agone) from Lago di Como (Northern Italy). ENVIRONMENTAL RESEARCH 2017; 156:571-578. [PMID: 28441638 DOI: 10.1016/j.envres.2017.04.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 04/13/2017] [Accepted: 04/16/2017] [Indexed: 05/15/2023]
Abstract
BACKGROUND Although banned in many countries for decades, DDTs and PCBs still represent a global threat to food safety. As these contaminants are still present in aquatic ecosystems, fish can be an important contributor to their total dietary intake. OBJECTIVES Alosa agone specimens were sampled over a period of 10 years (from 2006 to 2015) to provide a representative overview of the DDT and PCB levels of Lago di Como, a deep Italian lake where a DDT input due to secondary sources was observed in recent years. The potential health risk from the consumption of both fresh and preserved fish was evaluated. RESULTS While DDT levels have generally decreased during the monitored period, reaching quite stable levels, PCB concentrations were variable, with values exceeding, in some cases, the European Union limit for human consumption and enabling potential carcinogenic effects. However, typical local processing of this fish species markedly appeared to decrease these contaminant levels, thus making the fish product (called missoltino) a safer food. CONCLUSIONS The results of this work highlighted the need of continuous biomonitoring of those contaminants considered a past issue along with the emergent ones.
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Affiliation(s)
- Silvia Quadroni
- Department of Theoretical and Applied Sciences, University of Insubria, Via Valleggio 11, 22100 Como, and Via JH Dunant 3, 21100 Varese, Italy.
| | - Roberta Bettinetti
- Department of Theoretical and Applied Sciences, University of Insubria, Via Valleggio 11, 22100 Como, and Via JH Dunant 3, 21100 Varese, Italy
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Domingo JL. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review. Food Chem Toxicol 2017. [PMID: 28634112 DOI: 10.1016/j.fct.2017.06.032] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat and meat products is one of the most relevant food groups in an important number of human diets. Recently, the IARC, based on results of a number of epidemiological studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", respectively. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concentrations of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs containing also chemical pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental organic pollutants.
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Affiliation(s)
- José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, Universitat "Rovira I Virgili", IISPV, Sant Llorenç 21, 43201 Reus, Catalonia, Spain.
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14
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Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision. Food Chem Toxicol 2017; 105:256-261. [PMID: 28450127 DOI: 10.1016/j.fct.2017.04.028] [Citation(s) in RCA: 115] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 04/18/2017] [Accepted: 04/23/2017] [Indexed: 12/13/2022]
Abstract
In October 2015, the International Agency for Research on Cancer (IARC) issued a press release on the results of the evaluation of the carcinogenicity of red and processed meat. Based on the accumulated scientific literature, the consumption of red meat was classified as "probably carcinogenic to humans" and processed meat as "carcinogenic to humans". Given the importance of this topic, this review was aimed at revising the current state-of-the-art on the carcinogenicity of red and processed meat, some time after the IARC decision. Some new epidemiological studies and new reviews clearly supporting the IARC decision have been published during these months. However, a number of gaps still exist. It is basic to establish the mechanisms leading to the increased risk of colorectal cancer (CRC) and other cancers arising from red and processed meat consumption. Another important pending issue is to establish the role of known/suspected carcinogens contained in uncooked or unprocessed meats, as well as the influence of cooking. Finally, it would be highly recommended to conduct new epidemiological studies to elucidate whether the consumption of white meat, such as pork and/or poultry, are -positively or inversely-associated with an increased risk of CRC and other types of cancer.
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15
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Shen H, Guan R, Ding G, Chen Q, Lou X, Chen Z, Zhang L, Xing M, Han J, Wu Y. Polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) and polychlorinated biphenyls (PCBs) in Zhejiang foods (2006-2015): Market basket and polluted areas. THE SCIENCE OF THE TOTAL ENVIRONMENT 2017; 574:120-127. [PMID: 27627687 DOI: 10.1016/j.scitotenv.2016.09.038] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 09/05/2016] [Accepted: 09/06/2016] [Indexed: 05/20/2023]
Abstract
In this study, we measured the levels of polychlorinated dibenzo-p-dioxins/furans (PCDD/Fs) and polychlorinated biphenyls (PCBs) in 620 foods collected during 2006-2015 from Zhejiang market, a municipal waste incinerator (MWI) and E-waste disassembling areas. For market retail foods, the levels of PCDD/F TEQs, PCDD/F plus dioxin-like PCB (DL-PCB) TEQs, and the concentrations of six indicator PCBs were generally below the EU ML. The average TEQ values for the 13 food groups were 42% of EU ML for PCDD/Fs and 32% for PCDD/Fs+DL-PCBs. Some foods of animal origin were close to the corresponding EU ML: pork (PCDD/F TEQ, 79% of ML; PCDD/F+DL-PCB TEQ, 84% of ML); infant formula (90% of PCDD/F ML) and beef (96% of PCDD/F ML; PCDD/F+DL-PCB TEQ, 78% of ML). The estimated dietary intake for the general population was 22.0pgTEQ(kgbody weight (bw))-1month-1, which was below the standard of 70pgTEQ(kgbw)-1month-1 set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). For the MWI and E-waste disassembling sites, high concentrations of PCDD/Fs and PCBs were measured in all foods tested. The corresponding TEQ in (1) freshwater fish, (2) chicken egg, (3) chicken meat and (4) chicken liver was (1) 1.4-fold (MWI, PCDD/F TEQ), (2) 11.2-fold (MWI,) and 1.6-fold (E-waste disassembling sites), (3) 20.7-fold and (4) 3.3-fold greater than EU ML, respectively. Considering the worst situation (highly polluted foods were consumed), the estimated dietary intake for local residents were 244 (MWI) and 240pgTEQ(kgbw)-1month-1 (E-waste disassembling sites), approximately 3.5-fold greater compared to the standard 70pgTEQ(kgbw)-1month-1 set by JECFA, indicating high risk could have been imposed on the health of local residents.
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Affiliation(s)
- Haitao Shen
- Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, Hangzhou 310051, China
| | - Rongfa Guan
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China
| | - Gangqiang Ding
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Beijing 100050, China
| | - Qing Chen
- Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, Hangzhou 310051, China
| | - Xiaoming Lou
- Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, Hangzhou 310051, China
| | - Zhijian Chen
- Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, Hangzhou 310051, China
| | - Lei Zhang
- China National Center for Food Safety Risk Assessment, 7 Panjiayuan Nanli Road, Beijing 100021, China
| | - Mingluan Xing
- Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, Hangzhou 310051, China
| | - Jianlong Han
- Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, Hangzhou 310051, China.
| | - Yongning Wu
- China National Center for Food Safety Risk Assessment, 7 Panjiayuan Nanli Road, Beijing 100021, China
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16
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Domingo JL, Nadal M. Carcinogenicity of consumption of red and processed meat: What about environmental contaminants? ENVIRONMENTAL RESEARCH 2016; 145:109-115. [PMID: 26656511 DOI: 10.1016/j.envres.2015.11.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Revised: 11/26/2015] [Accepted: 11/26/2015] [Indexed: 06/05/2023]
Abstract
In October 26, 2015, the International Agency for Research on Cancer (IARC) issued a press release informing of the recent evaluation of the carcinogenicity of red and processed meat consumption. The consumption of red meat and processed meat was classified as "probably carcinogenic to humans", and as "carcinogenic to humans", respectively. The substances responsible of this potential carcinogenicity would be generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures (N-nitroso-compounds, polycyclic aromatic hydrocarbons and heterocyclic aromatic amines). However, in its assessments, the IARC did not make any reference to the role that may pose some carcinogenic environmental pollutants, which are already present in raw or unprocessed meat. The potential role of a number of environmental chemical contaminants (toxic trace elements, polycyclic aromatic hydrocarbons, polychlorinated dibenzo-p-dioxins and dibenzofurans, polychlorinated biphenyls, polybrominated diphenyl ethers, polychlorinated diphenyl ethers, polychlorinated naphthalenes and perfluoroalkyl substances) on the carcinogenicity of consumption of meat and meat products is discussed in this paper. A case-study, Catalonia (Spain), is specifically assessed, while the influence of cooking on the concentrations of environmental pollutants is also reviewed. It is concluded that although certain cooking processes could modify the levels of chemical contaminants in food, the influence of cooking on the pollutant concentrations depends not only on the particular cooking process, but even more on their original contents in each specific food item. As most of these environmental pollutants are organic, cooking procedures that release or remove fat from the meat should tend to reduce the total concentrations of these contaminants in the cooked meat.
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Affiliation(s)
- José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain.
| | - Martí Nadal
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain
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17
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Mieiro C, Coelho J, Dolbeth M, Pacheco M, Duarte A, Pardal M, Pereira M. Fish and mercury: Influence of fish fillet culinary practices on human risk. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Shin ES, Nguyen KH, Kim J, Kim CI, Chang YS. Progressive risk assessment of polychlorinated biphenyls through a Total Diet Study in the Korean population. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2015; 207:403-412. [PMID: 26470055 DOI: 10.1016/j.envpol.2015.08.051] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 08/27/2015] [Accepted: 08/28/2015] [Indexed: 06/05/2023]
Abstract
Human exposure to polychlorinated biphenyls (PCBs) from foods was investigated through a Total Diet Study (TDS) for the first time in Korea. A representative food list was developed from food intake data. Non-selected foods were also included in the TDS through the mapping process to anticipate practical risk assessment. For better representativeness, data (2008-2011) from the Korea National Health and Nutrition Examination Survey (KNHANES) were combined with the TDS data set. And also, we estimated the dietary exposure to PCBs from various food items using a 'best-fit' mapping process and assessed the differences in PCB exposures by sex and age. In this study, we examined total PCBs (62 congeners) including dioxin-like PCBs (DL-PCBs) and indicator PCBs, which are congeners that are mainly detected in various environmental matrices. The average dietary exposure (3.94 ng/kg body weight/day) that was estimated through food intake was 19.7% of the World Health Organization (WHO) recommendation.
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Affiliation(s)
- Eun-su Shin
- School of Environmental Science and Engineering, Pohang University of Science and Technology (POSTECH), Pohang, 790-784, Republic of Korea
| | - Khanh-Hoang Nguyen
- School of Environmental Science and Engineering, Pohang University of Science and Technology (POSTECH), Pohang, 790-784, Republic of Korea
| | - Jongchul Kim
- School of Environmental Science and Engineering, Pohang University of Science and Technology (POSTECH), Pohang, 790-784, Republic of Korea
| | - Cho-il Kim
- Department of Anti-Aging, Korea Health Industry Development Institute (KHIDI), Chueongju, 363-951, Republic of Korea
| | - Yoon-Seok Chang
- School of Environmental Science and Engineering, Pohang University of Science and Technology (POSTECH), Pohang, 790-784, Republic of Korea.
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19
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Roszko M, Szymczyk K, Jędrzejczak R. Fate of PBDEs during food processing: Assessment of formation of mixed chlorinated/brominated diphenyl ethers and brominated dioxins/furans. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2015; 50:884-895. [PMID: 26266691 DOI: 10.1080/03601234.2015.1062661] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The aim of this study was to evaluate effects of food processing on PBDE levels, in particular influence of heat treatment on degradation of PBDEs, including possible formation of chlorinated diphenyl ethers or brominated dioxins/furans as degradation products. It was shown that PBDEs heated in the presence of chlorine (from either organic or inorganic sources) formed mixed chlorinated/brominated diphenyl ethers. However, no PCDEs were formed in the presence of lipids. Lipid medium increased stability of PBDEs exposed to UV irradiation. Profile of congeners formed in result of the debromination reaction was significantly different than profiles observed by some other authors in aliphatic organic solvents. Grilling processes increased concentrations (calculated on the fresh product basis) of the studied compounds by 4-8/22-34% for electric/coal grill, respectively. Depending on the congener and on the applied heat treatment, PBDE mass in pork meat after grilling dropped by 26-53%. No detectable quantities of either brominated dioxins or furans were formed during thermal processing of food containing typical levels of PBDEs.
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Affiliation(s)
- Marek Roszko
- a Department of Food Analysis , Institute of Agricultural and Food Biotechnology , Warsaw , Poland
| | - Krystyna Szymczyk
- a Department of Food Analysis , Institute of Agricultural and Food Biotechnology , Warsaw , Poland
| | - Renata Jędrzejczak
- a Department of Food Analysis , Institute of Agricultural and Food Biotechnology , Warsaw , Poland
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20
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Planche C, Ratel J, Mercier F, Blinet P, Debrauwer L, Engel E. Assessment of comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry based methods for investigating 206 dioxin-like micropollutants in animal-derived food matrices. J Chromatogr A 2015; 1392:74-81. [DOI: 10.1016/j.chroma.2015.02.054] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Revised: 02/17/2015] [Accepted: 02/17/2015] [Indexed: 11/24/2022]
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21
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Fierens T, Cornelis C, Standaert A, Sioen I, De Henauw S, Van Holderbeke M. Modelling the environmental transfer of phthalates and polychlorinated dibenzo-p-dioxins and dibenzofurans into agricultural products: the EN-forc model. ENVIRONMENTAL RESEARCH 2014; 133:282-293. [PMID: 24981827 DOI: 10.1016/j.envres.2014.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2014] [Revised: 05/01/2014] [Accepted: 06/02/2014] [Indexed: 06/03/2023]
Abstract
This study aimed to predict the occurrence of four phthalates, two polychlorinated dibenzo-p-dioxins and two polychlorinated dibenzofurans in environmental and agricultural media from observed concentrations in air, sludge, manure and concentrate. For the environmental and agricultural fate modelling, the newly developed multimedia model "EN-forc" (ENvironmental Food transfer model for ORganic Contaminants) was used. To validate EN-forc calculations, the predicted concentrations of the considered chemicals in soil, groundwater, drinking water, plants and animal products were compared with both observed and modelled concentrations available in the literature. For the majority of the considered matrices, predicted phthalate and dioxin levels differed one order of magnitude at most with observed concentrations. Unfortunately, the transfer models implemented in EN-forc lacked power to predict levels of some phthalates and dioxins in pasture, root crops and/or tubers. Concentrations of phthalates and dioxins in offal could not be predicted due to the absence of suitable models that have an acceptable level of complexity to implement in EN-forc. For this type of food products, further research is highly encouraged. In a next step, the modelling framework of EN-forc will be extended in order to be able to predict human dietary exposure to organic chemicals like phthalates and dioxins.
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Affiliation(s)
- T Fierens
- Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, Belgium; Ghent University, Department of Public Health, Faculty of Medicine and Health Sciences, De Pintelaan 185, B-9000 Ghent, Belgium.
| | - C Cornelis
- Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, Belgium
| | - A Standaert
- Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, Belgium
| | - I Sioen
- Ghent University, Department of Public Health, Faculty of Medicine and Health Sciences, De Pintelaan 185, B-9000 Ghent, Belgium; Research Foundation Flanders (FWO), Egmontstraat 5, B-1000 Brussels, Belgium
| | - S De Henauw
- Ghent University, Department of Public Health, Faculty of Medicine and Health Sciences, De Pintelaan 185, B-9000 Ghent, Belgium; University College Ghent, Department of Nutrition and Dietetics, Faculty of Health Care "Vesalius", Keramiekstraat 80, B-9000 Ghent, Belgium
| | - M Van Holderbeke
- Flemish Institute for Technological Research (VITO), Boeretang 200, B-2400 Mol, Belgium
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22
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Factors influencing the intake of dioxins and dioxin-like PCBs via fish consumption in Germany. J Verbrauch Lebensm 2013. [DOI: 10.1007/s00003-013-0805-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Rawn DFK, Breakell K, Verigin V, Tittlemier SA, Del Gobbo L, Diamond M, Vanderlinden L, Sit D. Impacts of cooking technique on polychlorinated biphenyl and polychlorinated dioxins/furan concentrations in fish and fish products with intake estimates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:989-997. [PMID: 23237106 DOI: 10.1021/jf304010n] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Polychlorinated biphenyl (PCB) and polychlorinated dibenzo-p-dioxin (PCDD) and dibenzofuran (PCDF) concentrations were determined in composites of 18 different fish products and were prepared as raw, baked, boiled, and fried. ∑PCB concentrations were found to range from 0.12 ng·g(-1) whole weight (ww) in raw octopus to 33 ng·g(-1) ww in baked mackerel. Boiled monkfish was found to have the lowest ∑PCDD/F concentrations (0.41 pg·g(-1) ww), while maximum concentrations were observed in fried catfish (59 pg·g(-1) ww). PCB and PCDD/F concentrations in fish were generally reduced during cooking, although differences were small. The average PCB reduction in finfish was 7.9%, while an increase in PCB mass was observed in non-finfish (2.9%). PCDD/F losses, on average, were observed in both the finfish (3.6%) and non-finfish products (25%). Maximum ∑PCB, ∑PCDD/F, and TEQ(PCDD/F+DL-PCB) (toxic equivalency) intakes, based on 150 g serving size, were determined to be 3300 ng (mackerel), 6600 pg (catfish), and 270 pg (catfish), respectively. PCB and PCDD/F changes associated with cooking generally were small (<15%), although larger mean differences (∼40%) were observed in some fish products (e.g., catfish).
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Affiliation(s)
- Dorothea F K Rawn
- Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada.
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24
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Pérez-Palacios T, Petisca C, Henriques R, Ferreira IMPLVO. Impact of cooking and handling conditions on furanic compounds in breaded fish products. Food Chem Toxicol 2013; 55:222-8. [PMID: 23340093 DOI: 10.1016/j.fct.2012.12.058] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2012] [Revised: 12/08/2012] [Accepted: 12/21/2012] [Indexed: 11/19/2022]
Abstract
This study evaluates the influence of cooking and handling conditions on the quantity of furanic compounds (furan, 2-furfural, furfuryl alcohol, 2-pentylfuran, 5-hydroxymethylfurfural) in breaded fish products. Oven-baking and reheating in the microwave lead to low furanic compounds formation in comparison with deep-frying. The use of olive oil for deep-frying promoted higher levels of furanic compounds than sunflower oil. The amounts of these compounds diminished as the temperature and time of deep-frying decreased as well as after a delay after deep-frying. Thus, the generation of furanic compounds can be minimized by adjusting the cooking method and conditions, such as using an electric oven, deep-frying in sunflower oil at 160°C during 4min, or waiting 10min after cooking. However, these conditions that reduce furanic compounds levels also reduce the content of volatile compounds related to the aroma and flavour of fried foods. In this sense, new efforts should be done to reduce the formation of furanic compounds without being detrimental to the volatile profile.
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Affiliation(s)
- T Pérez-Palacios
- REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal.
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25
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Son MH, Kim JT, Park H, Kim M, Paek OJ, Chang YS. Assessment of the daily intake of 62 polychlorinated biphenyls from dietary exposure in South Korea. CHEMOSPHERE 2012; 89:957-63. [PMID: 22874429 DOI: 10.1016/j.chemosphere.2012.06.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2011] [Revised: 04/04/2012] [Accepted: 06/30/2012] [Indexed: 06/01/2023]
Abstract
The dietary intake of polychlorinated biphenyls (PCBs) was estimated using the sum of 62 PCB congeners (∑(62)PCBs), including seven indicator PCBs and 12 dioxin-like PCBs, in the South Korea. In this study, 200 individual food samples belonging to 40 different foodstuffs were investigated to estimate the distribution of PCB congeners in five sampling cities. PCB exposure was estimated using Korean dietary habits as established by the National Health and Nutrition Examination Survey (NHANES). The PCB concentrations in rice, the most frequently consumed food in Korea, was relatively low in whole food samples. The mean PCB levels measured in fish were the highest in this study, but each fish is consumed in relatively small amounts by the general population. Therefore, the daily dietary intake should also be considered with regard to human exposure to PCBs, especially with the consumption of contaminated foods. Dioxin-like PCB levels were also calculated using TEF values that were established in 2005. The average levels (pg TEQ/g) were 0.0002 for rice and 0.0098 for fish. The dioxin-like PCBs accounted for a relatively small percentage of the total PCBs, compared to previous studies. According to our research, the health risks associated with exposure to PCBs could be estimated using the tolerable daily intake (TDI) of the general population.
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Affiliation(s)
- Min-Hui Son
- School of Environmental Science and Engineering, POSTECH, San 31, Hyojadong, Namku, Pohang 790-784, Republic of Korea
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26
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Lušnic M, Polak T, Gašperlin L, Absec A, Kirinčič S, Kozolc B, Žlender B. Degradation of PCBs in a frankfurter-type meat emulsion: Effects of a meat starter, its proteins extract and thermal treatments. Food Chem Toxicol 2012; 50:2643-7. [DOI: 10.1016/j.fct.2012.05.042] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 05/16/2012] [Accepted: 05/22/2012] [Indexed: 11/16/2022]
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27
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Yu YX, Chen L, Yang D, Pang YP, Zhang SH, Zhang XY, Yu ZQ, Wu MH, Fu JM. Polycyclic aromatic hydrocarbons in animal-based foods from Shanghai: bioaccessibility and dietary exposure. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:1465-74. [PMID: 22762520 DOI: 10.1080/19440049.2012.694121] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
A total of 175 samples of 18 types of food were collected from markets in Shanghai, China, and the concentrations and bioaccessibility of 15 priority-controlled polycyclic aromatic hydrocarbons (PAHs) in these samples were determined. The mean concentrations of PAHs varied between 2.4 and 47.1 ng g(-1) wet weight, with the highest being observed in snail and lowest in chicken. The concentrations were lower than the maximum levels of PAH allowed for food per EU regulations. Among the PAHs measured, phenanthrene was the predominant one. Most of the PAHs originated from pyrogenic sources, analysed using molecular indices. The mean bioaccessibility of PAHs varied from 29.0% to 61.2% as measured by simulating the human gastrointestinal digestion process. Linear relationships between the bioaccessibility and lipid contents were observed for most PAH congeners. The daily intake of PAHs by an average Shanghai resident was 848 ng day(-1) and decreased to 297 ng day(-1) when the bioaccessibility of PAHs were considered, demonstrating that most intake might have been overestimated. According to the potency equivalent concentrations and screening values of PAHs, consumption of snail and clam, especially snail, should be limited.
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Affiliation(s)
- Ying-Xin Yu
- Institute of Environmental Pollution and Health, School of Environmental and Chemical Engineering, Shanghai University, Shanghai, P R China.
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28
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Dong S, Wu J, Liu G, Zhang B, Zheng M. Unintentionally produced dioxin-like polychlorinated biphenyls during cooking. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.04.022] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Wu J, Dong S, Liu G, Zhang B, Zheng M. Cooking process: a new source of unintentionally produced dioxins? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5444-5449. [PMID: 21517073 DOI: 10.1021/jf200216r] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
To improve understanding of human background exposure to dioxins, the influence of cooking on dioxin concentrations in food has received much attention. Studies have focused on changes in the distribution of dioxins that originate from raw foods. However, the possibility of dioxin formation during cooking has been neglected. In this study, cooking experiments were designed to investigate the generation of dioxins during cooking at high temperature and with flavorings containing organic chlorine. Solid, liquid, and gas phase samples were collected during cooking. The results indicate that dioxins can be generated during some cooking processes, such as burning, or when cooking with reactive organic chlorides, and the dioxins are more likely to be present in the smoke (gas phase) than the edible portion (solid and liquid phases). Thus, more attention should be given to cooking of raw foods and organic chlorine-containing flavorings at high temperature. Maintaining good ventilation during cooking is also necessary to reduce human exposure risk to dioxins.
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Affiliation(s)
- Jiajia Wu
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, China
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Törnkvist A, Glynn A, Aune M, Darnerud PO, Ankarberg EH. PCDD/F, PCB, PBDE, HBCD and chlorinated pesticides in a Swedish market basket from 2005--levels and dietary intake estimations. CHEMOSPHERE 2011; 83:193-199. [PMID: 21269658 DOI: 10.1016/j.chemosphere.2010.12.042] [Citation(s) in RCA: 139] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2010] [Revised: 11/30/2010] [Accepted: 12/09/2010] [Indexed: 05/30/2023]
Abstract
Based on consumption data statistics, food items from four regions in Sweden were sampled in a so-called market basket study. Food items from five food groups, i.e. fish, meat, dairy products, eggs and fat/oils, were analyzed for persistent organic pollutants (POPs) followed by per capita intake calculations. The highest levels of PCDD/F, PCB, PBDE, HBCD and chlorinated pesticides were found in the fish/fish products. The estimated market basket per capita intake of PCDD/F and dl-PCB was 0.7pg WHO-TEQ kg bw(-1) d(-1) (TEFs from 1998). The intake of ∑PCB was estimated to 4.9 ng kg bw(-1) d(-1) and fish was found to be the major contributor with 64%. The intake of ∑PBDE was found to be 0.7 ng kg bw(-1) d(-1). Fish (38%) and dairy products (31%) were the largest contributors to the total PBDE intake. The intake of HBCD was estimated to 0.14 ng kg bw(-1) d(-1). HBCD mainly came from fish (65%), but also dairy products (24%) and meat (10%) contributed. Also regarding the chlorinated pesticides, fish was found to be the major contributor, with 51% of the ∑DDT coming from fish. The intake of ∑DDT, ∑HCH and HCB was 4.0, 1.0 and 1.1 ng kg bw(-1) d(-1), respectively. Most of the ∑HCH and HCB originate from dairy products (43% and 55%, respectively). This study shows that the levels, and intake, of different POPs from food of animal origin in the market basket of 2005 seem to have decreased since the market basket study in 1999.
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Affiliation(s)
- Anna Törnkvist
- Swedish National Food Administration, Research and Development Department, Uppsala, Sweden.
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