Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

Distribution of polycyclic aromatic hydrocarbons (PAH) in smoked pork tissue of different characteristic

This study investigates the distribution of 16 polycyclic aromatic hydrocarbons (PAH) in traditionally and industrially smoked pork (loin, neck, bacon), focusing on differences between tissue types. The samples were analyzed using GC-FID after solid-liquid and solid-phase extraction. In traditionally smoked loin (median 9.73 μg/kg), the highest PAH concentration was in the skin (14.95 μg/kg), followed by exterior (6.46 μg/kg), interior (1.72 μg/kg) and center (0.10 μg/kg). In industrially smoked lion, median concentration was 0.61 μg/kg in the skin, no PAH were detected in the interior. For traditionally smoked neck (median 28.38 μg/kg) adipose tissue contained about 20 % less PAH than skin, but about 30 % more than marble and 60 % more than lean tissue. In traditionally smoked bacon (median 52.71 μg/kg), fat tissue contained 10 % less than skin and 20 % more than lean layer. Industrially smoked bacon had PAH levels below 1 μg/kg; light hydrocarbons prevailed. Post-smoking stages (drying, aging, vacuum wrapping) reduced PAH levels by 11-32 % (up to 24 % in exterior and 10 % in interior). Risk assessment indicated that weekly consumption of 50 g of smoked pork posed negligible cancer risk for all meat species, though daily bacon intake may pose a slight risk. The study highlights PAH variability across pork tissues, helping consumers make health-conscious dietary choices while preserving smoked pork consumption traditions.

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 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.

Diet, polycyclic aromatic hydrocarbons, and oxidative stress biomarkers in pregnancy: A Los Angeles pregnancy cohort

Polycyclic aromatic hydrocarbon (PAH) exposure during pregnancy has been associated with increased oxidative stress. Few studies have evaluated the relationship between diet, urinary PAHs, and oxidative stress biomarkers among pregnant women. We enrolled a prospective cohort of pregnant women who gave birth at UCLA between 2016 and 2019. Dietary intake over the past month was evaluated by a food frequency questionnaire during mid-pregnancy, and three diet index scores were calculated: Healthy Eating Index (HEI) 2015, Alternate Mediterranean Diet (aMED), and Alternate Healthy Eating Index for Pregnancy (AHEI-P). Urine samples were collected up to three times during pregnancy and analyzed for PAH biomarkers, including 2-hydroxyfluorene + 3-hydroxyfluorene (FLUO2FLUO3), 1-hydroxyphenanthrene (PHEN1), 2-hydroxyphenanthrene (PHEN2), 3-hydroxyphenanthrene (PHEN3), 4-hydroxyphenanthrene (PHEN4), 2-hydroxynaphthalene (NAP2), and 1-hydroxypyrene (PYR1), and two oxidative stress biomarkers, malondialdehyde (MDA) and 8-hydroxyguanosine (8-OHdG). We employed multiple linear regression models to estimate effects of diet on measures of urinary PAHs and oxidative stress biomarkers. A better diet quality, as indicated by three diet indices, was associated with lower urinary PAH metabolites and lower concentrations of oxidative stress biomarkers. This pattern appeared to be consistent across all three sampling periods (9-17 weeks, 18-29 weeks, and 30 weeks-delivery). Healthier diets may lower PAH exposure and oxidative stress in pregnancy.

Environmental and dietary factors associated with urinary OH-PAHs in mid-pregnancy in a large multi-site study

BACKGROUND

PAH exposure is associated with adverse health outcomes, but exposure sources in pregnancy are not well-understood.

OBJECTIVES

We examined associations between urinary OH-PAHs during pregnancy and environmental tobacco smoke (ETS) and short-term ambient air pollution exposure. Participants included 1603 pregnant non-smokers in three cohorts from 7 sites across the USA. We also examined associations with intake of foods typically high in PAHs in one cohort with dietary assessment data (n = 801).

METHODS

Urinary OH-PAHs were measured using LC-MS/MS; urinary cotinine was measured using SPE/UPLC-MS/MS. To accommodate different detection limits by cohort, ETS exposure was represented by modified cotinine quartiles; these combined concentrations below the highest detection limit in the first category (0-0.017 ng/mL), with the rest divided evenly into three categories (0.0171-0.2 ng/mL, 0.21-1.191 ng/mL, 1.192-1465 ng/mL). Air pollution exposure was represented by quartiles of same-day ambient PM2.5 in residential census tracts estimated from EPA's Downscaler Model. We fitted separate Tobit regression models for log-OH-PAH concentrations in association with cotinine or ambient PM2.5 quartile adjusted for specific gravity, site, batch, household income, education, employment status, neighborhood deprivation index, season, and year. For the food model, PAH dietary intakes were estimated using food frequency questionnaire data and standard portion weights from a national database.

RESULTS

In adjusted models, the highest modified cotinine quartile vs. the lowest was associated with 48% (95% CI: 13%, 94%) higher urinary 1-hydroxynaphthalene, 36% (15%, 61%) higher 2-hydroxynaphthalene, 41% (23%, 63%) higher 3-hydroxyphenanthrene, and 70% (28%, 127%) higher 1-hydroxypyrene. Second and third quartile cotinine concentrations were associated with higher OH-PAHs, although not consistently. Same-day ambient PM2.5 was not associated with any OH-PAH, nor was self-reported dietary intake.

CONCLUSIONS

ETS is a major source of PAH exposure for pregnant people in the USA while ambient PM2.5 and diet measured via usual intakes appear less influential. Our findings underscore the importance of policies/actions to reduce environmental tobacco smoke exposure among pregnant people.

The exposome as a target for primary prevention and a tool for early detection of pancreatic cancer

Pancreatic Ductal Adenocarcinoma (PDAC) is a highly aggressive malignancy with limited survival due to late stage diagnosis and scarce therapeutic options. Emerging evidence highlights the role of the "exposome," which encompasses environmental, lifestyle, and metabolic exposures, as a crucial determinant in PDAC risk and a potential avenue for early detection. This review synthesizes findings on modifiable risk factors, including smoking, obesity, diabetes, diet, and alcohol consumption, and their interplay with genetic and metabolic profiles in PDAC development. Additionally, we explore cutting-edge approaches in exposomic research, such as biobanking, electronic health record analysis, and AI-driven predictive models, to identify early biomarkers and stratify high-risk populations. This integrated framework aims to inform prevention strategies and improve early detection of PDAC.

Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources

Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner (p < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided.

Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products

Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat. Additionally, myofibrillar proteins serve as significant substrates for the adsorption of volatile flavor compounds, including aldehydes, alcohols, ketones, and sulfur and nitrogen compounds, which contribute to the overall flavor profile of meat products. A series of chemical reactions occur during the processing, storage, and transportation of meat products. Oxidation is one of the most significant reactions. Oxidative modification can alter the physical and chemical properties of proteins, ultimately impacting the sensory quality of meat products, including flavor, taste, and color. In recent years, considerable attention has been focused on the effects of protein oxidation on meat quality and its regulation. This study investigates the impact of myofibrillar protein oxidation on the sensory attributes of meat products by analyzing the oxidation processes and the factors that initiate myofibrillar protein oxidation. Additionally, it explores the control of myofibrillar protein oxidation and its implications on the sensory properties of meat products, providing theoretical insights relevant to meat processing methods and quality control procedures.

Concentration of polycyclic aromatic hydrocarbons (PAHs) in bread and health risk assessment across the globe: A systematic review and meta-analysis

Although bread is the principal food in most countries, polycyclic aromatic hydrocarbons (PAHs) may be present and pose a potential risk to consumers. The aim of this review is to provide a comprehensive report on the concentration and health risks associated with PAHs in bread around the world. Various databases, such as Scopus, PubMed, Science Direct, and Google Scholar, were searched from their beginnings until December 2023 for this systematic review, which included 34 potentially relevant articles with data relating to 1057 bread samples. Utilizing a multilevel regression modeling approach, the study evaluated various factors such as fuel type, bread type, and geographical location. Following the initial evaluation, in 26.47% and 20.28% of all studies, the levels of Bap and PAH4 were higher than the permissible limit values, respectively. Based on the isomer ratios, 55.88% of the studies associated the presence of PAHs in bread samples with pyrogenic/coal combustion sources. According to the carcinogenic risk results, bread consumers in all studies have been exposed to moderate or high levels of carcinogenicity. The most significant risk levels are associated with the consumption of bread in Egypt, Kuwait, Iran, and India. Moreover, meta-regression analysis demonstrated significantly higher toxicity equivalent quotient and cancer risk mean values in bread baked using fossil fuels compared to other sources (p < .05). The high concentrations of PAHs, especially Benzo[a]pyrene, in bread pose a serious public health risk. Stringent regulations and monitoring are crucial to reduce contamination. Further research is necessary to develop safe processing methods to remove PAHs in bread.

Migration of fluoranthene, phenanthrene, and pyrene in soil environment during the growth of Brassica rapa subsp. chinensis

The escalating concern surrounding fluoranthene (FLN), phenanthrene (Phe), and pyrene (Pyr), underscores the urgency to investigate their dynamics in the context of agricultural ecosystems. Brassica rapa subsp. chinensis (Bok choy), a globally consumed vegetable, holds particular significance in this scenario. This study explores the migration and transformation of FLN, Phe, and Pyr from soil to Brassica rapa subsp. chinensis during its growth. The germination rates of seeds in these treatments varied, with soil+Bok choy and soil+FLN+Bok choy treatments showing higher rates (77.8 %), while soil+mix+Bok choy exhibited the lowest rate (11.1 %) after 3 days. Analyzing the distribution of FLN, Phe, and Pyr in Brassica rapa subsp. chinensis parts after 30 days revealed a sequence of accumulation in stem> root> leaf. This study provides information on practical implications for regulating the soil-plant migration and transformation of FLN, Phe, and Pyr, offering valuable insights for migration of PAHs pollution in agricultural settings.

Polycyclic aromatic hydrocarbons content of food, water and vegetables and associated cancer risk assessment in Southern Nigeria

The polycyclic aromatic hydrocarbon content of water (four surface water, six underground water (borehole water), seven sachet water), barbecued food and their fresh equivalents (barbecued beef, fish, plantain, pork, yam, chicken, chevon, potato, corn), oil (three palm oil, nine vegetable oil), and fresh vegetable samples (water leaf, bitter leaf, cabbage, carrot, cucumber, pumpkin, garlic, ginger, green leaf, Gnetum Africana, onion, pepper) were determined by GC-MS analysis. The current study also determined the estimated lifetime cancer risk from ingesting polycyclic aromatic hydrocarbon-contaminated food. The polycyclic aromatic hydrocarbon content of water, oil, vegetable, and food samples were within the United States Environmental Protection Agency/World Health Organization safe limits. The naphthalene, benzo(b)fluoranthene, and benzo(k)fluoranthene levels in surface water were significantly higher than in borehole samples (P = 0.000, 0.047, 0.047). Vegetable oils had higher anthracene and chrysene compared to palm oil (P = 0.023 and 0.032). Significant variations were observed in levels of naphthalene, acenaphthylene, phenanthrene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, and dibenzo(a,h)anthracene among the barbecued and fresh food samples (P <0.05). Barbecued pork, potato, and corn had significantly higher naphthalene compared to their fresh equivalents (P = 0.002, 0.017, and <0.001). Consumption of barbecued food and surface water may be associated with higher exposure risk to polycyclic aromatic hydrocarbons which may predispose to increased cancer health risk. The current work explores in depth the concentration of polycyclic aromatic hydrocarbons in different dietary categories that pose direct risk to humans via direct consumption. These findings add knowledge to support future considerations for human health.

Evaluation of polycyclic aromatic hydrocarbon contents in marine products in South Korea and risk assessment using the total diet study

This study investigated levels of eight polycyclic aromatic hydrocarbons (PAH8) compounds in both raw and processed marine products in South Korea. Katsuobushi exhibited the highest concentration of benzo[a]pyrene, at 14.22 µg/kg, exceeding the European Commission's regulation level of 5.0 µg/kg. The total PAH8 concentration in katsuobushi was 220.5 µg/kg. Among the product categories, shellfish had the highest detection rate (70%), followed by fish (19%) and crustacea (8%), with chrysene being the most prominent PAH8 congener in all marine products. Grilled fish predominantly contained pyrogenic PAHs from combustion byproducts, while shellfish primarily contained petrogenic ones from the aquatic environment. Grilling, smoking, and drying processes significantly contributed to the formation of PAH8 in these food products. Based on the results of a risk assessment using a margin of exposure approach through a total diet study, exposure to PAH8 from marine products is considered to pose low concern to the South Korean population.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-023-01491-y.

A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons

Polycyclic aromatic hydrocarbons (PAHs) are stable carcinogens that are widely distributed in the environment and food, and humans are exposed to PAHs primarily through the respiratory tracts, dermal contact, and dietary intake. Meat products are an essential part of the human diet, and the formation of PAHs during meat processing is unavoidable. Therefore, a comprehensive understanding of PAHs in meat products can be a contribution to the minimization of human exposure dose. The aim of this review is to provide a comprehensive description of the toxicological analysis of PAHs intake and the various production pathways. The distribution of different PAHs in various meat products, including poultry and aquatic products, is analyzed. The discussion focuses on controlling PAHs through the use of endogenous marinades and antioxidants as well as reducing exogenous particulate matter-PAHs attachment. In addition, potential strategies for PAHs reduction and possible directions for future research are proposed.

Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach

Background

The objective of this study is to assess the risk of exposure of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in meat and fish-based products marketed in Malaysia using the margin of exposure (MOE) approach.

Methods

Benchmark Dose (BMD) software was used to model the BMD at a lower end of a one-sided 95% confidence interval with a 10% incremental risk (BMDL10) of PAHs and HCAs from different target organ toxicities. The MOEs of PAHs and HCAs in meat and fish-based products were determined by utilising the calculated BMDL10 values and estimated daily intake of meat and fish-based products from published data.

Results

The calculated BMDL10 values of PAHs (i.e. benzo[a]pyrene [BaP] and fluoranthene [FA]) and HCAs (i.e. 2-amino-3,8,dimethylimidazo[4,5-f]quinoxaline [MeIQx] and 2-amino-1-methyl-6-phenylimidazo[4,5,6]pyridine [PhIP]) ranged from 19 mg/kg bw/day to 71,801 mg/kg bw/day. The MOE of BaP ranged from 41,895 to 71,801 and that of FA ranged from 19 to 1412. As for MeIQx and PhIP, their MOEs ranged from 6,322 to 7,652 and from 2,362 to 14,390, respectively.

Conclusion

The MOEs of FA, MeIQx and PhIP were lower than 10,000, indicating a high concern for human health and therefore demanding effective risk management actions.

Dietary Polycyclic Aromatic Hydrocarbon (PAH) Consumption and Risk of Adverse Birth Outcomes: A Systematic Review and Meta-Analysis

BACKGROUND

There is suggestive epidemiological evidence that maternal dietary polycyclic aromatic hydrocarbons (PAH) may increase the risk of adverse birth outcomes. We sought to summarize the available evidence on the effect of dietary PAH exposure on birth outcomes.

METHODS

PubMed and Scopus databases were systematically searched from inception up to November 2022. Studies were included if they were original articles, were conducted in a human population, assessed dietary PAH consumption, and investigated the relationship between dietary PAH consumption and any adverse birth outcomes. Risk of bias in the included studies was assessed qualitatively and quantitatively. A random effects model was used to compute summary effect estimates in the meta-analysis.

RESULTS

Six observational studies (five prospective cohort studies, and one prevalence case-control study) were included. The included studies assessed dietary PAH exposure using dietary questionnaires. Information on the outcomes of interest was obtained from medical records. Three of the included studies were rated as good quality with the remaining three studies rated as fair quality. One study was considered as having low risk of bias for selection, information and confounding bias. Dietary PAH consumption was associated with 5.65 g [95% confidence interval (CI): - 16.36 , 5.06] and 0.04 cm   (95% CI: - 0.08 , 0.01) reductions in birth weight and birth length, respectively, and an increase in head circumference [effect size  ( ES ) = 0.001 ; 95% CI: - 0.003 , 0.005]. The CI of all the summary effect estimates, however, included the null value. In the sensitivity analysis that included only studies that assessed dietary PAH exposure as the primary exposure of interest, dietary PAH consumption was associated with much higher reductions in birth weight (ES = - 14.61 ; 95% CI: - 21.07 , - 8.15 ) and birth length (ES = - 0.06 ; 95% CI: - 0.1 , - 0.03 ). High statistical heterogeneity was observed in the birth weight and birth length analysis and in the head circumference sensitivity analysis.

DISCUSSION

The body of epidemiological evidence suggests that maternal dietary PAH exposure is associated with reduced fetal growth, measured as birth weight and length. There was considerable heterogeneity in the measurement of PAH exposure among the included studies. Also, nonstandardized and validated dietary questionnaires were employed by a majority of the included studies with potential exposure misclassification. These issues are likely to impact the summary effect estimates computed and underscores the need for high-quality epidemiological studies with improved exposure assessment and adequate confounding control to strengthen the evidence base. https://doi.org/10.1289/EHP12922.

Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs

This study presents mitigation strategies for reducing carcinogenic polycyclic aromatic hydrocarbon (PAH) contamination levels in grilled meat using high-temperature refined charcoal (HTC) prepared by Iwate kiln, also known as high-quality charcoal. Four different types of HTC were investigated for their properties in conjunction with their potential to reduce PAHs in grilled meat, including high-temperature Eucalyptus charcoal (HTEC), Leucaena charcoal (HTLC), Acacia charcoal (HTAC), and bamboo charcoal (HTBC). The results showed that all HTCs had higher fixed carbon, higher heating value, and lower volatile compounds (83.07-87.81%, 7,306-7,765 Kcal/g, and 6.98-11.97%, respectively) than commercial low-temperature refined charcoal (LTC) (65.33%, 6,728 Kcal/g, and 22.22%, respectively). The current high fixed carbon content and heating value responded to the rising maximum temperature of charcoal up to 500-600°C, providing heat source stabilization to control the radiant energy exposure of charcoal during grilling, thereby shortening grilling time. The PAH16 value of the LTC-grilled sample (144.41 μg/kg) was significantly higher than that of the HTEC, HTLC, and HTAC-grilled samples (98.21, 80.75, and 79.56 μg/kg, respectively). However, PAH16 levels in the sample grilled with HTBC were unexpectedly high (265.75 μg/kg), and cooking loss was not significantly different between samples grilled with all charcoals. Overall, the findings indicated that using HTC prepared from Eucalyptus, Leucaena, and Acacia woods could reduce PAH contamination in grilled pork by up to 45%. However, more research is needed to determine the best preparation method for high-quality charcoal made from bamboo.

Properties and physiological effects of dietary fiber-enriched meat products: a review

Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides. Dietary fibers are basically obtained from various cereals, legumes, fruits, vegetables, and their by-products and have numerous nutritional, functional, and health-benefiting properties. So, these fibers can be added to meat products to enhance their physicochemical properties, chemical composition, textural properties, and organoleptic qualities, as well as biological activities in controlling various lifestyle ailments such as obesity, certain cancers, type-II diabetes, cardiovascular diseases, and bowel disorders. These dietary fibers can also be used in meat products as an efficient extender/binder/filler to reduce the cost of production by increasing the cooking yield as well as by reducing the lean meat content and also as a fat replacer to minimize unhealthy fat content in the developed meat products. So, growing interest has been observed among meat processors, researchers, and scientists in exploring various new sources of dietary fibers for developing dietary fiber-enriched meat products in recent years. In the present review, various novel sources of dietary fibers, their physiological effects, their use in meat products, and their impact on various physicochemical, functional, and sensory attributes have been focused.

Role of the intestinal microbiota and diet in the onset and progression of colorectal and breast cancers and the interconnection between both types of tumours

Colorectal cancer (CRC) is among the leading causes of mortality in adults of both sexes worldwide, while breast cancer (BC) is among the leading causes of death in women. In addition to age, gender, and genetic predisposition, environmental and lifestyle factors exert a strong influence. Global diet, including alcohol consumption, is one of the most important modifiable factors affecting the risk of CRC and BC. Western dietary patterns promoting high intakes of xenobiotics from food processing and ethanol have been associated with increased cancer risk, whereas the Mediterranean diet, generally leading to a higher intake of polyphenols and fibre, has been associated with a protective effect. Gut dysbiosis is a common feature in CRC, where the usual microbiota is progressively replaced by opportunistic pathogens and the gut metabolome is altered. The relationship between microbiota and BC has been less studied. The estrobolome is the collection of genes from intestinal bacteria that can metabolize oestrogens. In a dysbiosis condition, microbial deconjugating enzymes can reactivate conjugated-deactivated oestrogens, increasing the risk of BC. In contrast, intestinal microorganisms can increase the biological activity and bioavailability of dietary phytochemicals through diverse microbial metabolic transformations, potentiating their anticancer activity. Members of the intestinal microbiota can increase the toxicity of xenobiotics through metabolic transformations. However, most of the microorganisms involved in diet-microbiota interactions remain poorly characterized. Here, we provide an overview of the associations between microbiota and diet in BC and CRC, considering the diverse types and heterogeneity of these cancers and their relationship between them and with gut microbiota.

Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material

To ensure food safety and protect human health, the levels of polycyclic aromatic hydrocarbon (PAH) contamination in model smoked-pork meat products were examined to select which type of casing and variant of raw material contributes to minimizing the content of PAHs in the final products. The sausages were smoked in a steam smoke chamber with an external smoke generator. The determination of PAHs was performed using the QuEChERS-HPLC-FLD/DAD method. The analyzed products met the requirements of Commission Regulation (EU) No. 835/2011 on the maximum permissible levels of PAHs. Statistically higher sums of 19 PAHs, including 15 heavy and 4 marker PAHs, were stated in smoked sausages in natural and cellulose casings. Synthetic casings like collagen and polyamide exhibited better barriers against PAH contamination than cellulose and natural casings. For each type of casing, significantly higher concentrations of PAHs were found in the external parts of the products. An increase in the fat content of the raw material increased the levels of PAH contamination in the products, regardless of the casing. Therefore, in industrial practice, the selection of an appropriate type of casing and raw material with the lowest possible fat content can be an effective method for reducing PAH levels in the interior of smoked meat products.

Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty

This study investigated the effects of smoke derived from cypress (CY), mulberry (MU), metasequoia (ME), pine (PI), and camphor (CA) on the heterocyclic aromatic amines (HAs), flavor, and sensory attributes of smoked pork patty. The results showed that the smoke derived from the five kinds of wood and the flavor of the corresponding smoked meat were classified into three types. Moreover, the smoke of CY and PI, and the smoke of MU and ME can be classified into one category respectively, which significantly improved the flavor of the smoked meat. Both free and protein-bound HAs were detected in smoked meat, while the smoking process significantly increased the HAs content, especially free Norharman (3.26 ng/g in control meat, and 82.24 ng/g in meat smoked with CY). Correlation analysis showed that various volatile organic compounds (VOCs) and HAs were closely associated. Future research should pay attention to the VOCs in smoked meat including vanillin, Close attention should be paid to tridecane and crotonic acid, as well as tetradecane and α-Dehydro-ar-himachalene in smoke, which were consistently correlated with various HAs and may participate in HAs formation. These results may reveal how the smoking process influences the formation of HAs and which factors should be targeted to inhibit HAs in smoked meat products.

Global review, meta-analysis and health risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in chicken kebab using Monte Carlo simulation method

The primary concern with Polycyclic Aromatic Hydrocarbons (PAHs) is their harmful effects on health, including the risk of causing cancer. This study aimed to investigate the occurrence and concentration of 16 priority PAHs (PAH16) in chicken kebabs using a systematic review approach with meta-analysis. Additionally, the study estimated the possible risk assessment of the potential carcinogenic and non-carcinogenic effects of PAHs on consumers of chicken kebabs using the Monte Carlo simulation (MCS) method. The researchers collected data on the concentration of PAHs in chicken kebabs (grilled, smoked, roasted, or barbecued) from 99 original articles searched in the Web of Science, PubMed, Scopus, Science Direct, and Google Scholar databases from 2012 to April 2022. The concentration of PAHs was then analyzed using meta-analysis, and the Monte Carlo simulation (MCS) was used to evaluate the associated human health risks. The analysis showed that 68.6%, 21.1%, 7.1%, and 3.2% of chicken kebabs were prepared by grilling, smoking, barbecuing, and roasting, respectively. The meta-analysis and health risk assessment indicated that the mean values of HQ (hazard quotient) in Bap, Ace, Acy, Pyr, Flt, Flr, Nap, and Ant PAHs were 1.64, 1.38 × 10^-2, 1.10 × 10^-1, 1.09 × 10^-1, 2.55 × 10^-2, 1.60 × 10^-1, 8.13 × 10^-1, and 6.20 × 10^-3, respectively. Additionally, the mean values of LTCR (Incremental Lifetime Cancer Risk) in Bap, Ace, Acy, Pyr, Flt, Flr, Nap, and Ant were 4.85 × 10^-10, 8.06 × 10^-13, 6.65 × 10^-12, 3.23 × 10^-12, 1.01 × 10^-12, 6.38 × 10^-12, 1.62 × 10^-11, and 6.20 × 10^-3, respectively. The consumption of chicken kebabs prepared by barbecuing was found to be associated with an increased risk of cancer due to the formation of carcinogenic compounds, including benzo[a]pyrene (BaP). However, the non-cancer risk ratio of consuming grilled chicken other than BaP was found to be less than 1 (HQ < 1), indicating that there is no risk of carcinogenesis caused by PAHs from the consumption of chicken kebabs worldwide. The calculated values of the LTCR caused by PAHs in the consumption of chicken kebab throughout life were compared to the maximum acceptable risk value suggested by the EPA, which in the strictest case equals one cancer case per 10,000 people. The results indicate that there is no risk of carcinogenesis caused by PAHs due to the consumption of chicken kebab worldwide.

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.

Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography-Mass Spectrometry

This study investigated the effects of different charcoals on the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks and beef patties. Seven different charcoals were used as follows: from oak wood (C1), from orange wood (C2), from Valonia oak wood (C3), from Marabu wood (C4), extruded charcoal from beech wood (C5), from coconut shells (C6), and from hazelnut shells (C7). The grilling times for each charcoal type were 6 min for the beef patties and 7 min for the beef steaks, until the internal temperature reached at least 74°C. The total concentration of 16 PAHs (PAH16) in beef steaks grilled with C1 (35.75 μg/kg) and C7 (36.39 μg/kg) was higher than that of C3 (23.80 μg/kg) and C6 (24.48 μg/kg; p<0.05). The highest amounts of PAH16 (216.40 μg/kg) were determined in the beef patty samples grilled using C5 (p<0.05). The summation of benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene, referred to as PAH4, was not detected in any of the beef steaks, whereas it was determined in the beef patties grilled with C2 (7.72 μg/kg) and C5 (22.95 μg/kg; p<0.05). The PAH16 concentrations of the beef patty samples in each charcoal group were significantly higher compared to the beef steaks (p<0.05). To avoid the formation of high PAH levels, the use of extruded charcoal and hazelnut shell charcoal should therefore be avoided when charcoal grilling beef steaks and beef patties, and low-fat meat products should be preferred.

Effects of polycyclic aromatic hydrocarbons (PAHs) on pregnancy, placenta, and placental trophoblasts

Polycyclic aromatic hydrocarbons (PAHs) are a group of persistent organic pollutants that are carcinogenic, mutagenic, endocrine-toxic, and immunotoxic. PAHs can be found in maternal and fetal blood and in the placenta during pregnancy. They may thus affect placental and fetal development. Therefore, the exposure levels and toxic effects of PAHs in the placenta deserve further study and discussion. This review aims to summarize current knowledge on the effects of PAHs and their metabolites on pregnancy and birth outcomes and on placental trophoblast cells. A growing number of epidemiological studies detected PAH-DNA adducts as well as the 16 high-priority PAHs in the human placenta and showed that placental PAH exposure is associated with adverse fetal outcomes. Trophoblasts are important cells in the placenta and are involved in placental development and function. In vitro studies have shown that exposure to either PAH mixtures, benzo(a)pyrene (BaP) or BaP metabolite benzo(a)pyrene-7,8-dihydrodiol-9,10-epoxide (BPDE) affected trophoblast cell viability, differentiation, migration, and invasion through various signaling pathways. Furthermore, similar effects of BPDE on trophoblast cells could also be observed in BaP-treated mouse models and were related to miscarriage. Although the current data show that PAHs may affect placental trophoblast cells and pregnancy outcomes, further studies (population studies, in vitro studies, and animal studies) are necessary to show the specific effects of different PAHs on placental trophoblasts and pregnancy outcomes.

Endocrine disrupting compounds in the baby's world - A harmful environment to the health of babies

Globally, there has been a significant increase in awareness of the adverse effects of chemicals with known or suspected endocrine-acting properties on human health. Human exposure to endocrine disrupting compounds (EDCs) mainly occurs by ingestion and to some extent by inhalation and dermal uptake. Although it is difficult to assess the full impact of human exposure to EDCs, it is well known that timing of exposure is of importance and therefore infants are more vulnerable to EDCs and are at greater risk compared to adults. In this regard, infant safety and assessment of associations between prenatal exposure to EDCs and growth during infancy and childhood has been received considerable attention in the last years. Hence, the purpose of this review is to provide a current update on the evidence from biomonitoring studies on the exposure of infants to EDCs and a comprehensive view of the uptake, the mechanisms of action and biotransformation in baby/human body. Analytical methods used and concentration levels of EDCs in different biological matrices (e.g., placenta, cord plasma, amniotic fluid, breast milk, urine, and blood of pregnant women) are also discussed. Finally, key issues and recommendations were provided to avoid hazardous exposure to these chemicals, taking into account family and lifestyle factors related to this exposure.

Condiment Recipes Lead to Reduced Generation of Carcinogenic Polycyclic Aromatic Hydrocarbons in Duck Variety Meat During Charcoal Grilling

The current study aimed to evaluate the impact of charcoal grilling in the generation of various polycyclic aromatic hydrocarbons in the tissues of 5 different organs (leg, chest, wings, liver, and heart) of falcated ducks (Mareca falcata) before and after pasting them with different condiment recipes (R1, R2, R3, and R4). All condiment-pasted and control samples before/after charcoal grilling were pursued in RP-HPLC for quantification of unknown PAHs. Tissues from grilled raw leg meat of the control sample showed significantly higher (P ≤ .05) concentration (42.40 ng/g) of overall PAHs as compared to all other grilled samples. However, overall PAHs concentration (9.99 ng/g) in charcoal grilled tissues of leg meat pasted with R4 condiment recipe was decreased 76.43% significantly (P ≤ .05) as compared to all other recipes of pasted charcoal grilled samples. All PAHs, particularly naphthalene, fluorene, phenanthrene, and acenaphthalene were decreased significantly (P ≤ .05) to none detectable level in all tissue samples when grilled after treating with R4 condiment recipe. All condiment recipes reduced total PAHs level below MRL's set by the international guidelines. Recipe R4, a rich source of antioxidants, significantly neutralized and reduced the generation of PAHs in duck leg meat tissue sample during wood charcoal grilling.

Determination of Four PAHs and Formaldehyde in Traditionally Smoked Chicken Products

The present study was conducted to analyze the level of four priority polycyclic aromatic hydrocarbons (PAHs), including benzo[a]pyrene (BaP), chrysene (Chr), benzo[a]anthracene (BaA), and benzo[b]fluoranthene (BbF), in traditionally smoked chicken products marketed in China. The results show that the amount of ƩPAH4 (the sum of four different PAHs: BaP, Chr, BaA, and BbF) was 30.43-225.17 and 18.75-129.54 µg/kg in the skin and meat of smoked chicken products, respectively. The content of ƩPAH4 in the smoked skin was significantly higher as compared to the smoked meat (p < 0.05). The calculation of MOE (margin of exposure) results suggested the possibilities of ingestion risk associated with the consumption of smoked chicken skin. Furthermore, the formaldehyde content in the skin of smoked chicken was 2.17-6.84 mg/kg and 0.86-2.95 mg/kg in the smoked meat. These results indicate that optimization or alternative methods for food processing should be developed to reduce the high level of harmful substances formed during processing to ensure the safety of smoked chicken products. Moreover, along with harmful substances, the moisture content and color of traditionally smoked chicken were analyzed to provide a practical reference for healthy, safe and green processing technology for smoked chicken.

Integrating Microbiome Analysis, Metabolomics, Bioinformatics, and Histopathology to Elucidate the Protective Effects of Pomegranate Juice against Benzo-alpha-pyrene-Induced Colon Pathologies

Polycyclic aromatic hydrocarbons, e.g., benzo[a]pyrene (BaP), are common dietary pollutants with potential carcinogenic activity, while polyphenols are potential chemopreventive antioxidants. Although several health benefits are attributed to polyphenol-rich pomegranate, little is known about its interaction with BaP. This study integrates histochemical, microbiomic, and metabolomic approaches to investigate the protective effects of pomegranate juice from BaP-induced pathologies. To this end, 48 Sprague-Dawley rats received, for four weeks, either pomegranate, BaP, both, or neither (n = 12 rats per group). Whereas histochemical examination of the colon indicated tissue damage marked by mucin depletion in BaP-fed animals, which was partially restored by administration of pomegranate juice, the fecal microbiome and metabolome retained their resilience, except for key changes related to pomegranate and BaP biotransformation. Meanwhile, dramatic microbiome restructuring and metabolome shift were observed as a consequence of the elapsed time (age factor). Additionally, the analysis allowed a thorough examination of fecal microbiome-metabolome associations, which delineated six microbiome clusters (marked by a differential abundance of Lactobacillaceae and Prevotellaceae, Rumincococcaceae, and Erysipelotrichaceae) and two major metabolome clusters (a sugar- and amino-acids-dominated metabotype vs. a cluster of fatty acids and hydrocarbons), with sugar alcohols maintaining a unique signature. In conclusion, using paired comparisons to minimize inter-individual animal variations allowed the dissection of temporal vs. treatment-derived variations. Microbiome-metabolome association clusters may be further exploited for metabotype prediction and gut-health biomarker discovery.

Polycyclic aromatic hydrocarbons (PAHs) in meat, poultry, fish and related product samples of Iran: a risk assessment study

Meat, poultry, and seafood such as fish are a valuable source of protein, vitamins and minerals. Considering their high consumption in the human diet, it is necessary to study pollutants (such as PAHs) in them. This present study has focused on the PAHs level and probabilistic risk of health in meat, poultry, fish and related product samples by MSPE-GC/MS technique (magnetic solid-phase extraction with gas chromatography-mass spectrometry). The maximum mean of 16 PAH was detected in smoked fish samples (222.7 ± 13.2 μg/kg) and the minimum mean of 16 PAH was detected in chicken (juje) kebab (112.9 ± 7.2 µg/kg μg/kg). The maximum mean of 4PAHs was detected in tuna fish (23.7 ± 2.4 µg/kg) and the minimum mean of 4PAHs was seen in grilled chicken and sausage samples (non-detected). Our results showed the 4PAHs and B[a]P were lower than the EU (European Union) standard levels (these standard levels were 30 and 5 μg/kg, respectively). Furthermore, the correlation among the type and concentrations of PAHs congeners was investigated through cluster analysis by heat map and principal component analysis. The 90th percentile ILCR (incremental lifetime cancer risk) of PAH compounds in fish, poultry, meat and related products samples was 3.39E-06, which was lower than the maximum acceptable level of risk (10-4). Finally, the highest ILCR was related to hamburger (4.45E-06). Therefore, there is no risk in consuming these foods in Iran, but it is necessary to monitor PAHs concentration in different types of foods.

Emissions monitoring and carcinogenic risk assessment of PM10-bounded PAHs in the air from Candiota's coal activity area, Brazil

The city of Candiota contains a great amount of coal resources. Coal activities, including coal combustion, are major releasers of polycyclic aromatic hydrocarbons (PAHs). The PAHs are considered priority air pollutants regarding their large carcinogenic potential. So, the carcinogenic risk assessment of populations living near areas with PAH sources is mandatory. This study aimed to evaluate the carcinogenic health risk of the PAH inhalation exposure of individuals living in Candiota City. A total of 158 individuals were enrolled in the study. Monitoring of PAH and meteorological parameters were carried out, and the health risk assessment was determined through the benzo(a)pyrene equivalent toxic equivalent quotient (BaP-TEQ) and the incremental lifetime cancer risk (ILCR) estimation. The coal activity area of Candiota demonstrated an annual PAH concentration of 27.7 ng/m³, PM10 concentration of 26.3 µg/m³, SO₂ concentration of 9.5 µg/m³, a BaP-TEQ value of 0.3 ng/m³, and a daily inhalation of 62.4 ng/day. The comparison among seasons showed no difference in PAH concentration and BaP-TEQ. It was observed ILCR values of 2.8 × 10^-6 and 2.6 × 10^-6 for estimation based on reference and real values, respectively, and these levels were above the reference limit of 10^-6, indicating cancer risk. Therefore, an epidemiological survey of cancer cases in the region and its relationship with environmental exposure and air pollutants levels must be required.

Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods

Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep-frying are a potential threat for food quality and safety. Cellulose- and chitosan-based edible coatings have been widely applied to deep-fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose- and chitosan-based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep-frying. Considering the potential for positive health outcomes, cellulose- and chitosan-based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep-fried foods.

Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Frying Oils by Using the Margin of Exposure (MOE) and the Incremental Lifetime Cancer Risk (ILCR) Approach in China

A total of 139 vegetable oils and 48 frying oils produced in China were tested for the levels of 15 Environmental Protection Agency-regulated polycyclic aromatic hydrocarbons (PAHs). The analysis was completed by high-performance liquid chromatography-fluorescence detection (HPLC-FLD). The limit of detection and limit of quantitation were ranged between 0.2-0.3 and 0.6-1 μg/kg, respectively. The average recovery was 58.6-90.6%. The highest mean of total PAHs was found in peanut oil (3.31 μg/kg), while the lowest content was found in olive oil (0.39 μg/kg). In brief, 32.4% of vegetable oils exceeded the European Union maximum levels in China. The detected level of total PAHs in vegetable oils was lower than the frying oils. The mean dietary exposure to PAH15 ranged from 0.197 to 2.051 ng BaPeq/kg bw/day. The margin of exposure values was greater than 10,000, and the cumulative probabilities of the incremental lifetime cancer risk of different age groups were less than the priority risk level (10^-4). Therefore, there was no potential health concern for specific populations.

Olive leaf (Olea europaea L. folium) extract influences liver microsomal detoxifying enzymes in rats orally exposed to 2-amino-l-methyI-6-phenyI-imidazo pyridine (PhIP)

Olive tree (Olea europaea, Oleaceae) leaf extract (OLE) exerts many biological activities. One of the most common polycyclic aromatic hydrocarbons (PAHs) that pollute the environment is 2-amino-l-methyI-6-phenyI-imidazo pyridine (PhIP). It is a food-derived carcinogen that is present in fish and meat that has been cooked at high temperatures. Due to the generation of reactive electrophilic species, phase I enzymes have the potential to cause oxidative damage. In order to safely remove these reactive species from the body, phase II detoxification (conjugation) enzymes are necessary. It is not known whether OLE could influence their activities and hence reduce the carcinogenic effects of PhIP. This study evaluated whether OLE could modulate phase I detoxifying enzymes as well as phase II enzymes that metabolize PhIP in rat liver microsomes. Four groups of rats were used: group I: no treatment; group II: OLE (10 mg/kg bw orally); group III: PhIP (0.1 mg/kg bw orally); and group IV: PhIP followed by OLE. After 4 weeks, the activities of phase I enzymes such as CYP1A1 (ethoxyresorufin O-deethylase), CYP2E1 (p-nitrophenol hydroxylase), CYP1A2 (methoxyresorufin O-demethylase), UDP-glucuronyl transferase, sulphotransferase, and glutathione-S transferase were evaluated in rat liver microsomes. Analysis of OLE by gas chromatography-mass spectrometry (GC/MS) showed various active ingredients in OLE, including 3,5-Heptadienal (C10H14O), 3,4-dimethoxy benzoic acid (C8H10O3), 4-hydroxy-3-methoxy (C8H8O4), 1,3,5-Benzenetriol (C6H6O3), hexadecanoic acid (C16H32O2), and hexadecanoic acid ethyl ester (C18H36O2). Our results showed that rats given PhIP were found to have a statistically significant (p < 0.001) reduction in the activities of CYP1A1, CYP1A2, and CYP2E1 in comparison with the control group. However, treatment with OLE enhanced their activities but not to a normal level compared with untreated groups. Administration of PhIP decreased the activities of phase II enzymes (glutathione S-transferase, UDP-glucuronyltransferase, or sulphotransferase) (p < 0.01) in comparison with the control group. Histological examination of rat livers was consistent with the biochemical changes. The administration of OLE improved the phase II enzyme activities in animals injected with PhIP. We conclude that OLE influences phase I and phase II detoxification enzymes exposed to PhIP, which may represent a new approach to attenuating carcinogenesis induced by it.

Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt

Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are prone to appear at higher temperatures and are generally designated as undesirable in food and beverages. Sixteen PAHs are framed in legislation, but there is a lack of scientific data related to PAHs in malt, malt-related foods (bread, cookies) and beverages (whisky, malted non-alcoholic beverages). The aim of this paper was to assess and quantify the occurrence of different PAHs in malts exposed to different kilning temperatures (50-210°) over a variable time frame. The results indicate that some of the PAHs detected at lower temperatures disappear when malt is exposed to high temperatures (>100 °C). Phenanthrene was no longer detected at 100 °C and indeno [1,2,3-cd] pyrene at 130 °C, while fluorene, anthracene and benzo (a) anthracene were not quantified at 170 °C. The results of this research can be implemented in food safety legislation since foods available to children utilize malted flour (bread, cookies, bakery goods, etc.) due to its enzymatic activity or as a colour additive.

Benzo(a)pyrene and cardiovascular diseases: An overview of pre-clinical studies focused on the underlying molecular mechanism

Benzo(a)pyrene (BaP) is a highly toxic and carcinogenic polycyclic aromatic hydrocarbon (PAH) whose toxicological effects in the vessel-wall cells have been recognized. Many lines of evidence suggest that tobacco smoking and foodborne BaP exposure play a pivotal role in the dysfunctions of vessel-wall cells, such as vascular endothelial cell and vascular smooth muscle cells, which contribute to the formation and worsening of cardiovascular diseases (CVDs). To clarify the underlying molecular mechanism of BaP-evoked CVDs, the present study mainly focused on both cellular and animal reports whose keywords include BaP and atherosclerosis, abdominal aortic aneurysm, hypertension, or myocardial injury. This review demonstrated the aryl hydrocarbon receptor (AhR) and its relative signal transduction pathway exert a dominant role in the oxidative stress, inflammation response, and genetic toxicity of vessel-wall cells. Furthermore, antagonists and synergists of BaP are also discussed to better understand its mechanism of action on toxic pathways.

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.

Simultaneous kinetics formation of heterocyclic amines and polycyclic aromatic hydrocarbons in phenylalanine model system

A combination of chemical model system with kinetics study was used to investigate the simultaneous formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Heating a mixture of phenylalanine, creatinine, and glucose at a commonly practiced household cooking time and temperature successfully differentiated the rate formation (k) of HCAs and PAHs. The good fit suggested that the simultaneous formation was an endothermic bimolecular reaction, and followed the first-order model. The rate formation (k) of HCAs and PAHs significantly increased with increasing heating time and temperature. Only 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) showed degradation rate (k) at higher heating temperatures of 210 °C and 240 °C respectively. Increasing phenylalanine concentration increased the possibility of higher HCAs and PAHs formation. The activation energy (Ea) showed that heating phenylalanine mixture resulted in higher rate of formation of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and benzo[b]fluoranthen (BbF).

The Effects of Different Natural Plant Extracts on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Roast Duck

Polycyclic aromatic hydrocarbons (PAHs) with high carcinogenicity and mutagenicity may be generated in roast duck during high-temperature roasting. Natural extracts with antioxidant effects may inhibit the formation of PAHs. The objective of this study was to compare the effects of green tea extract (GTE); extract of bamboo leaves (EBL); grape seed extract (GSE) and rosemary extract (RE) on PAHs in roast duck to obtain the optimum extract and present a guidance for reducing PAHs in roast duck. The total phenol content and antioxidant capacity of the four extracts were measured, and the PAH changes in the roast duck caused by the four extracts were detected. The total phenol content of GTE was the highest, 277 mg gallic acid equivalent (GAE)/g, while RE was the lowest at 85 mg GAE/g. The antioxidant capacity of RE was 1.9 mmol Trolox/g, which was significantly lower than that of the other three. The four extracts inhibited PAHs formation in roast duck to varying degrees: When the concentration was 25 g/kg, the best inhibitory effects on Benzo [a] pyrene (BaP) and PAH4 (BaP, BaA, BbF and CHR) were obtained from GTE, with inhibition rates of 75.8% and 79.7%, respectively, while the weakest inhibition rates, 32.7% and 43.6%, respectively, were from RE.

Prenatal exposure to a mixture of PAHs causes the dysfunction of islet cells in adult male mice: Association with type 1 diabetes mellitus

Polycyclic aromatic hydrocarbons (PAHs) have been detected throughout the human body. Whether exposure to PAHs is associated with the incidence of type 1 diabetes mellitus should be investigated. To this end, pregnant mice were exposed to mixed PAHs (5, 50, or 500 μg/kg) once every other day during gestation. The adult male offspring displayed impaired glucose tolerance and reduced serum levels of glucagon and insulin. Immunohistochemical staining revealed increased numbers of apoptotic β-cells and a reduced β-cell mass in these males. The downregulated expression of pancreatic estrogen receptor α, androgen receptor, and transcription factor PDX1 was responsible for impacting β-cell development. The relatively reduced α-cell area was associated with downregulated ARX expression. The transcription of Isn2 and Gcg in pancreatic tissue was downregulated, which indicated that the function of β-cells and α-cells was impaired. Methylation levels in the Isn2 promotor were significantly elevated in mice prenatally exposed to 500 µg/kg PAHs, which was consistent with the change in its mRNA levels. The number of macrophages infiltrating islets was significantly increased, indicating that prenatal PAH exposure might reduce islet cell numbers in an autoimmune manner. This study shows that prenatal exposure to PAHs may promote the pathogenesis of type 1 diabetes mellitus.

The cure from within? a review of the microbiome and diet in melanoma

Therapy for cutaneous melanoma, the deadliest of the skin cancers, is inextricably linked to the immune system. Once thought impossible, cures for metastatic melanoma with immune checkpoint inhibitors have been developed within the last decade and now occur regularly in the clinic. Unfortunately, half of tumors do not respond to checkpoint inhibitors and efforts to further exploit the immune system are needed. Tantalizing associations with immune health and gut microbiome composition suggest we can improve the success rate of immunotherapy. The gut contains over half of the immune cells in our bodies and increasingly, evidence is linking the immune system within our gut to melanoma development and treatment. In this review, we discuss the importance the skin and gut microbiome may play in the development of melanoma. We examine the differences in the microbial populations which inhabit the gut of those who develop melanoma and subsequently respond to immunotherapeutics. We discuss the role of dietary intake on the development and treatment of melanoma. And finally, we review the landscape of published and registered clinical trials therapeutically targeting the microbiome in melanoma through dietary supplements, fecal microbiota transplant, and microbial supplementation.

Exposure to benzene, toluene and polycyclic aromatic hydrocarbons in Nunavimmiut aged 16 years and over (Nunavik, Canada) - Qanuilirpitaa 2017 survey

There are numerous volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) that Inuit may be exposed to from combustion, cooking, heating, vehicle exhaust, active and passive smoking and other local sources of contaminants such as oil spills or open-air burning in landfills. To better assess the levels of exposure to these non-persistent chemicals, we measured a suite of benzene, toluene (two VOCs) and PAHs metabolites in pooled urine samples from youth and adults aged 16 years old and over who participated in the Qanuilirpitaa? 2017 Inuit Health Survey (Q2017), a population health survey conducted in Nunavik. A cost-effective pooling strategy was established and 30 different pools from individual urine samples (n = 1266) were created by grouping individual urine samples by sex, age groups and regions. To assess smoking and exposure to second-hand smoke, cotinine levels were measured in individual urine samples. We found that benzene, toluene, all detected PAHs metabolites and cotinine levels were significantly higher in Q2017 compared to adults in the Canadian Health Measure Survey Cycle 4 (2014-2015) or the general U.S population (2015-2016). Moreover, mean levels of one benzene metabolite, S-phenylmercapturic acid, and several PAHs metabolites, 1-naphthol, 2-and 3-hydroxyfluorene, and 4- and 9-hydroxyphenanthrene, known to be associated with smoking habits, were higher in Q2017 compared to reference values (RV₉₅) established for non-smokers in the general Canadian population. Furthermore, benzene and PAHs metabolites were all correlated with cotinine levels. Our results suggest that the high smoking prevalence in Nunavik is an important contributor to the elevated benzene and PAHs exposure. Other local sources may add to that exposure, although we were not able to account for their contribution. These data highlight the importance of regional and community efforts for reducing smoking and to encourage smoke-free homes in Nunavik, while continuing to investigate and reduce other possible local sources of exposure to benzene, toluene and PAHs.

Study of the formation of food hazard factors in fried fish nuggets

Fried fish nuggets were prepared from grass carp. The effects of frying time (180℃, 4-6 min) and pretreatment on the formation of food hazard factors in fried fish nuggets were investigated. Advanced glycation endproducts (AGEs), acrylamide (AA), 5-hydroxymethyl furfural (5-HMF), benzo (a) pyrene (BaP) and trans fatty acids (TFAs) mainly presented on the surface of fried samples, but only few AGEs were detected in the interior. The extension of frying time promoted lipid oxidation and the formation of food hazard factors. At the same frying time, the contents of AA, 5-HMF, TFAs and fluorescent AGEs in flour-coated fish nuggets were higher than those in direct fried fish nuggets, while the contents of N^ε-carboxymethyllysine (CML) and BaP were lower. Overall, CML and BaP were the main food hazard factors of the direct fried samples, AA was the main food hazard factor of the flour-coated fried samples.