Profiling and Health Risk Assessment of PAHs Content in Tandoori and Tawa Bread from India

The carcinogenic PAHs in breads, amount, analytical method and mitigation strategy, a systematic review study

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.

Ameliorative potential of synbiotic combination of Lactobacillus sp. and polyphenols against Benzo[a]pyrene-induced toxicity in Caco-2 cell line

Exposure to benzo[a]pyrene (B[a]P), a major global food safety concern, is often associated with increasing incidence of colorectal cancers. This in-vitro study was focused on the identification of potential B[a]P-adsorbing Lactobacillus strains and evaluation of the ameliorative effect of synbiotic combination of selected Lactobacillus sp. and polyphenols (quercetin or resveratrol) against B[a]P-induced intestinal toxicity in Caco-2 cells. Preliminary studies lead to the selection of Lactiplantibacillus plantarum MTCC 25433 strain that showed 86% of B[a]P adsorption in 2 h as compared to L. rhamnosus GG that showed 74% of B[a]P adsorption. B[a]P adsorption by MTCC 25433 was reduced to 9%, 16% and 20% upon pre-treatment with SDS, NaIO4 and mutanolysin, attributing the involvement of cell wall proteins and polysaccharides in the adsorption. Additionally, peptidoglycan of both strains adsorbed >50% of B[a]P. In-vitro assays revealed that the selected LAB mitigated the B[a]P-induced epithelial cell damage. Among the polyphenols, quercetin, resveratrol and curcumin, varied in their potency to mitigate B[a]P-induced oxidative stress, with curcumin being least effective. Combinations of selected Lactobacillus sp. and polyphenols were more potent in averting B[a]P-induced toxicity via increase in GSH (17-30 %), SOD (50-88 %), catalase (19-45 %), and reduction in IL-8 secretion (14-28 %) and barrier dysfunction. Principal component analysis affirmed the superior potency of combination of L. plantarum MTCC 25433 and quercetin in averting B[a]P-induced toxicity. Overall, this study highlighted a novel promising strategy of synbiotic combination of Lactobacillus sp. and polyphenols (quercetin or resveratrol) in alleviating the B[a]P-induced toxicity in intestinal epithelial cells.

Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health risk

Tandoori cooking is a popular food preparation method in India involving a unique combination of grilling, baking, barbecuing, and roasting processes. This study determined the levels of 16 polycyclic aromatic hydrocarbons (PAHs) in tandoori chicken and assessed the associated health risk. The sum of 16 PAHs concentration ranged from 25.4 to 3733 μg/kg with an average of 440 ± 853 μg/kg. Analyzed samples demonstrated major contribution of 2, 3, and 4 ring PAHs. Diagnostic ratios identified combustion and high-temperature processes as the main source favoring PAHs generation in these samples. Benzo(a)pyrene equivalents and incremental lifetime cancer risk (ILCR) estimates for different population groups (boys, girls, adult males, adult females, elderly males, elderly females) associated with dietary intake of these products ranged from 6.88E-05 to 4.13E-03 and 1.63E-08 to 1.72E-06, respectively. Since the ILCR values fell within the safe limits (1E-06, i.e., nonsignificant), the consumption of tandoori chicken may be considered as safe. The study emphasizes the need for extensive studies on PAHs formation in tandoori food products.

Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products

Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a healthy food, particularly when products are made from whole grains. However, wheat is almost invariably processed before it is consumed, usually via baking and/or toasting, and this can lead to the formation of toxic processing contaminants, including acrylamide, 5-hydroxymethylfurfural (HMF) and polycyclic aromatic hydrocarbons (PAHs). Acrylamide is principally formed from free (soluble, non-protein) asparagine and reducing sugars (glucose, fructose and maltose) within the Maillard reaction and is classified as a Group 2A carcinogen (probably carcinogenic to humans). It also has neurotoxic and developmental effects at high doses. HMF is also generated within the Maillard reaction but can also be formed via the dehydration of fructose or caramelisation. It is frequently found in bread, biscuits, cookies, and cakes. Its molecular structure points to genotoxicity and carcinogenic risks. PAHs are a large class of chemical compounds, many of which are genotoxic, mutagenic, teratogenic and carcinogenic. They are mostly formed during frying, baking and grilling due to incomplete combustion of organic matter. Production of these processing contaminants can be reduced with changes in recipe and processing parameters, along with effective quality control measures. However, in the case of acrylamide and HMF, their formation is also highly dependent on the concentrations of precursors in the grain. Here, we review the synthesis of these contaminants, factors impacting their production and the mitigation measures that can be taken to reduce their formation in wheat products, focusing on the role of genetics and agronomy. We also review the risk management measures adopted by food safety authorities around the world.

Profiling and occupational health risk assessment study on coal ashes in terms of polycyclic aromatic hydrocarbons (PAHs)

Profiling and cancer risk assessment on the polycyclic aromatic hydrocarbons (PAHs) content of coal ashes produced by the major coal combustion plants from the eastern coalfield region in India was conducted. Thirteen PAHs were detected on coal ashes collected from ash deposition sites of major thermal power plants and the profiling of the PAHs was done. Benzo[a]pyrene equivalents (BaP_eq) for individual PAHs were calculated and applied to the probabilistic assessment model from US EPA (1989). Monte Carlo simulations were conducted to assess the risk of inhabitants exposed to PAHs through the dust of the coal ash deposition site. In fly ash, the range of total amount of carcinogenic PAHs was from 3.50 to 6.72 µg g^-1 and for the bottom ash, the range was 8.49 to 14.91 µg g^-1. Bottom ashes were loaded with ample amounts of 5- and 6-ring carcinogenic PAHs, whereas fly ashes were dominated by medium molecular weight PAHs. The simulated mean cancer risks from fly ashes were 2.187 E-06 for children and 3.749 E-06 for adults. For the case of bottom ash, the mean risks were 1.248 E-05 and 2.173 E-05 respectively for children and adults. Among all the three exposure routes, dermal contact was the major and caused 81% of the total cancer risk. The most sensitive parameters were exposure duration and relative skin adherence factor for soil, which contributed the most to total variation. The 90% risks calculated from the bottom ashes (2.617 E-05 for children and 4.803 E-05 for adults) are marginally above the acceptable limit (>1.000 E-06) according to US EPA. In this study, a comprehensive risk assessment on carcinogenic PAHs present in coal ashes was done for the first time that may be helpful to develop potential strategies against occupational cancer risk.

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction. The Maillard reaction mechanism has also been described as the source of food processing contaminants. The above-mentioned carcinogens, especially AA and furan compounds, are crucial substances responsible for the aroma of bread. The other groups of bread contaminants are mycotoxins (MTs), toxic metals (TMs), and pesticides. All these contaminants can be differentiated depending on many factors such as source, the concentration of toxicant in the different wheat types, formation mechanism, metabolism in the human body, and hazardous exposure effects to humans. The following paper characterizes the most often occurring contaminants in the bread from each group. The human exposure to bread contaminants and their safe ranges, along with the International Agency for Research on Cancer (IARC) classification (if available), also have been analyzed.

The Large and Diverse Family of Mediterranean Flat Breads: A Database

An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Project (Croatia, Egypt, France, Greece, Italy, Jordan, Lebanon, Malta and Spain), and to have an insight into their technical and cultural features. A database with information on 143 FB types (51 single-layered, 15 double-layered, 66 garnished, 11 fried) was established. Flours were from soft wheat (67.4%), durum wheat (13.7%), corn (8.6%), rye, sorghum, chickpea, and chestnut (together 5.2%). The raising agents were compressed yeast (55.8%), sourdough (16.7%), baking powder (9.0%), but 18.6% of FBs were unleavened. Sixteen old-style baking systems were recorded, classified into baking plates and vertical ovens (tannur and tabun). Artisanal FBs accounted for 82%, while the industrial ones for 7%. Quality schemes (national, European or global) applied to 91 FBs. Fifteen FBs were rare, prepared only for family consumption: changes in lifestyle and increasing urbanization may cause their disappearance. Actions are needed to prevent the reduction of biodiversity related to FBs. Information in the database will be useful for the selection of FBs suitable to promotional activities and technical or nutritional improvement.

Profiling of seasonal variation in and cancer risk assessment of benzo(a)pyrene and heavy metals in drinking water from Kirkuk city, Iraq

Water samples at 13 sites were analyzed to evaluate heavy metals (cobalt, lead, manganese, copper) and benzo(a)pyrene using 2 methods of analysis (high-performance liquid chromatography (HPLC) and enzyme-linked immunosorbent assay (ELISA) kits). The Lesser Zap River is the main tributary of the Tigris and is used as a main source of drinking water in Kirkuk city through the General Kirkuk project. Risk evaluation for benzo(a)pyrene and lead in water samples was accomplished by Monte Carlo simulation. The highest concentrations of B(a)P were recorded at sites S7 and S5, with levels of 0.192 and 0.122 µg L^-1 detected by HPLC and ELISA, respectively. The WHO guidelines for benzo[a]pyrene in drinking water recommend 0.7 µg L ^-1, and none of the samples surpassed this level; moreover, B(a)P levels exceeded EPA standards in 2014 (0.01 µg L^-1), particularly when the liquid-liquid extraction method with HPLC was used. Carcinogenic risks for human adults and children exist and are highest during the rainy season as compared with the carcinogenic risk during the dry season and risks for children exceed those of adults. This indicates that the 2^nd round of sampling (winter season) harbors more carcinogenic risk than the 1^st round of sampling (dry season).

PAH7 concentration reflects anthropization: A study using environmental biomonitoring with honeybees

Polycyclic aromatic hydrocarbons (PAHs) are environmental pollutants, mainly due to anthropogenic emission. In this study, we used honeybees as bioindicators of PAHs pollution in 36 industrial sites distributed in 14 French departments, covering more than 950 km² area of biomonitoring. Honeybees were sampled three times a year (spring, summer and autumn), during a period covering 2016 to 2019. Cluster and Principal Component Analysis allowed to classify sites in semi-natural, agricultural and urban lands according to their land use. We found that the higher the level of anthropization, the higher the concentration of PAH7 (PAH7: Benzo[a]Pyrene, Benzo[a]Anthracene, Benzo[b]Fluoranthene, Benzo[j]Fluoranthene, Benzo[k]Fluoranthene, Indeno[1,2,3-c,d]Pyrene and Dibenz[ah]Anthracene). We have found that 5 out of 20 compounds analyzed are significantly impacted by the landscape context (BjF, BaA, Chr, BbF and CPP). We observed significantly more 3-ringed PAHs in the autumnal samples than in the summer ones, but there was no seasonal effect on the PAH7 concentration. Moreover, diagnostic ratios show that high temperature processes are the main origin of PAHs, even in semi-natural environments.

Health risk assessment and source study of PAHs from roadside soil dust of a heavy mining area in India

The total concentrations of 13 detected polycyclic aromatic hydrocarbons (PAHs) in different traffic soil samples of Dhanbad heavy mining area, India, were between 8.256 and 12.562 µg/g and were dominated by four ring PAHs (44%). Diagnostic ratio study revealed that fossil fuel burning and vehicular pollution are the most prominent sources of the PAHs in roadside soil even at a heavy coal mining area. The 90th percentiles cancer risks determined by probabilistic health risk assessment (Monte Carlo simulations) for both the age groups (children and adults) were above tolerable limit (>1.00E-06) according to USEPA. The simulated mean cancer risk was 1.854E-05 for children and 1.823E-05 for adults. For different exposure pathways, dermal contact was observed to be the major pathway with an exposure load of 74% for children and 85% for adults. Sensitivity analysis demonstrated relative skin adherence factor for soil (AF) is the most influential parameter of the simulation, followed by exposure duration (ED).