Occurrence, formation mechanism, and health risk of polycyclic aromatic hydrocarbons in barbecued food

Occurrence, formation mechanism, and health risk of polycyclic aromatic hydrocarbons in barbecued food

Polycyclic aromatic hydrocarbons (PAHs) show negative impacts on human health. Dietary intake is the predominant way for PAH exposure, of which barbecued food is a crucial contributor. This review aims to provide a comprehensive insight into the formation mechanism, influencing factors, mitigation s...

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Bibliographic Details
Main Authors: Wei Du, Su Jiang, Yali Lei, Jinze Wang, Zhanpeng Cui, Ping Xiang, Zhaofeng Chang, Wenyan Duan, Guofeng Shen, Yiming Qin, Bo Pan, Yunjiang Yu
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Ecotoxicology and Environmental Safety
Subjects:
Mitigation strategies
Dietary exposure
Hydrogen abstraction and acetylene addition mechanism
Diels-Alder reaction and Maillard reaction
Cooking methods
Online Access:http://www.sciencedirect.com/science/article/pii/S0147651325003823
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