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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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Ecotoxicology and Environmental Safety |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0147651325003823 |
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| author | Wei Du Su Jiang Yali Lei Jinze Wang Zhanpeng Cui Ping Xiang Zhaofeng Chang Wenyan Duan Guofeng Shen Yiming Qin Bo Pan Yunjiang Yu |
| author_facet | Wei Du Su Jiang Yali Lei Jinze Wang Zhanpeng Cui Ping Xiang Zhaofeng Chang Wenyan Duan Guofeng Shen Yiming Qin Bo Pan Yunjiang Yu |
| author_sort | Wei Du |
| collection | DOAJ |
| description | 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 strategies, and health risks of PAHs in barbecued food. PAHs in barbecued food are formed by Hydrogen abstraction and acetylene addition (HACA) mechanism, Diels-Alder reaction and Maillard reaction, which was influenced by heat source, temperature, cooking time, and the meat type. There are significant differences in PAH concentrations in different barbecued foods, where chrysene dominates among the selected PAH species. To reduce PAHs formation, adding marinades and adopting alternative cooking methods are suggested, which effectively reduce PAH levels by 53 −89 %. In addition, it is estimated that people in countries such as Pakistan has an incremental lifetime cancer risk (ILCR) over 10−5 via barbecued food consumption, indicating potential health risk. This work highlighted that regular monitoring of PAH levels in barbecued food and dynamic modification of relevant safety limits are recommended to ensure food safety. |
| format | Article |
| id | doaj-art-20e861214b704cb49bf76bd6499e4547 |
| institution | OA Journals |
| issn | 0147-6513 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ecotoxicology and Environmental Safety |
| spelling | doaj-art-20e861214b704cb49bf76bd6499e45472025-08-20T01:49:28ZengElsevierEcotoxicology and Environmental Safety0147-65132025-03-0129311804610.1016/j.ecoenv.2025.118046Occurrence, formation mechanism, and health risk of polycyclic aromatic hydrocarbons in barbecued foodWei Du0Su Jiang1Yali Lei2Jinze Wang3Zhanpeng Cui4Ping Xiang5Zhaofeng Chang6Wenyan Duan7Guofeng Shen8Yiming Qin9Bo Pan10Yunjiang Yu11Yunnan Provincial Key Laboratory of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science &Technology, Kunming 650500, ChinaYunnan Provincial Key Laboratory of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science &Technology, Kunming 650500, ChinaShanghai Environmental Monitoring Center, Shanghai 200232, ChinaLaboratory of Earth Surface Processes, College of Urban and Environmental Sciences, Peking University, Beijing 100871, ChinaYunnan Provincial Key Laboratory of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science &Technology, Kunming 650500, ChinaInstitute of Environmental Remediation and Human Health, School of Ecology and Environment, Southwest Forestry University, Kunming 650224, ChinaYunnan Provincial Key Laboratory of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science &Technology, Kunming 650500, China; Corresponding authors.Yunnan Provincial Key Laboratory of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science &Technology, Kunming 650500, China; Corresponding authors.Laboratory of Earth Surface Processes, College of Urban and Environmental Sciences, Peking University, Beijing 100871, ChinaSchool of Energy and Environment, City University of Hong Kong, 999077, Hong KongYunnan Provincial Key Laboratory of Soil Carbon Sequestration and Pollution Control, Faculty of Environmental Science & Engineering, Kunming University of Science &Technology, Kunming 650500, ChinaSchool of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai 200240, ChinaPolycyclic 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 strategies, and health risks of PAHs in barbecued food. PAHs in barbecued food are formed by Hydrogen abstraction and acetylene addition (HACA) mechanism, Diels-Alder reaction and Maillard reaction, which was influenced by heat source, temperature, cooking time, and the meat type. There are significant differences in PAH concentrations in different barbecued foods, where chrysene dominates among the selected PAH species. To reduce PAHs formation, adding marinades and adopting alternative cooking methods are suggested, which effectively reduce PAH levels by 53 −89 %. In addition, it is estimated that people in countries such as Pakistan has an incremental lifetime cancer risk (ILCR) over 10−5 via barbecued food consumption, indicating potential health risk. This work highlighted that regular monitoring of PAH levels in barbecued food and dynamic modification of relevant safety limits are recommended to ensure food safety.http://www.sciencedirect.com/science/article/pii/S0147651325003823Mitigation strategiesDietary exposureHydrogen abstraction and acetylene addition mechanismDiels-Alder reaction and Maillard reactionCooking methods |
| spellingShingle | Wei Du Su Jiang Yali Lei Jinze Wang Zhanpeng Cui Ping Xiang Zhaofeng Chang Wenyan Duan Guofeng Shen Yiming Qin Bo Pan Yunjiang Yu Occurrence, formation mechanism, and health risk of polycyclic aromatic hydrocarbons in barbecued food Ecotoxicology and Environmental Safety Mitigation strategies Dietary exposure Hydrogen abstraction and acetylene addition mechanism Diels-Alder reaction and Maillard reaction Cooking methods |
| title | Occurrence, formation mechanism, and health risk of polycyclic aromatic hydrocarbons in barbecued food |
| title_full | Occurrence, formation mechanism, and health risk of polycyclic aromatic hydrocarbons in barbecued food |
| title_fullStr | Occurrence, formation mechanism, and health risk of polycyclic aromatic hydrocarbons in barbecued food |
| title_full_unstemmed | Occurrence, formation mechanism, and health risk of polycyclic aromatic hydrocarbons in barbecued food |
| title_short | Occurrence, formation mechanism, and health risk of polycyclic aromatic hydrocarbons in barbecued food |
| title_sort | occurrence formation mechanism and health risk of polycyclic aromatic hydrocarbons in barbecued food |
| topic | Mitigation strategies Dietary exposure Hydrogen abstraction and acetylene addition mechanism Diels-Alder reaction and Maillard reaction Cooking methods |
| url | http://www.sciencedirect.com/science/article/pii/S0147651325003823 |
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