ArticleFood science of animal resources2020
The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment.
Article in Food science of animal resources, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Determination of Selected Hydroxylated PAHs in Urine Samples of Individuals Consuming Grilled Marshmallows.Molecules (Basel, Switzerland) · 2025Article
- Levels and health risk assessment of polycyclic aromatic hydrocarbons in grilled meat in the Kurdistan region of Iraq.Scientific reports · 2025Article
- Health risk assessment of polycyclic aromatic hydrocarbon compounds (PAHs) in grilled meats in Zahedan city of Iran.Scientific reports · 2025Article
- Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies.Toxicology reports · 2025Article
- Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods.Molecules (Basel, Switzerland) · 2025Article
- Assessing health risks of polycyclic aromatic hydrocarbons (PAHs) in cooked fish using monte carlo simulation: a global review and meta-analysis.Journal of environmental health science & engineering · 2024Review
- Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources.Foods (Basel, Switzerland) · 2024Article
- Evaluation of polycyclic aromatic hydrocarbon contents in marine products in South Korea and risk assessment using the total diet study.Food science and biotechnology · 2024Article
- Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat.Foods (Basel, Switzerland) · 2024Article
- The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study.Toxics · 2024Article
- 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.The Malaysian journal of medical sciences : MJMS · 2024Article
- Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk-Benefit?Foods (Basel, Switzerland) · 2024Review
- Smoked and Fermented Bushmeat (Mpunam) Products: Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) Resulting From Processing.International journal of food science · 2024Article
- Possible Genetic Risks from Heat-Damaged DNA in Food.ACS central science · 2023Article
- Polycyclic aromatic hydrocarbons (PAHs) in meat, poultry, fish and related product samples of Iran: a risk assessment study.Journal of environmental health science & engineering · 2023Article
- Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish.Molecules (Basel, Switzerland) · 2022Article
- Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content.International journal of environmental research and public health · 2022Article
- Chemical hazards in smoked meat and fish.Food science & nutrition · 2021Review
- Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly.Food science of animal resources · 2021Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with high performance liquid chromatography (HPLC) on heat treated meat samples and the consumption of PAH compounds in meat samples, as well as the dietary exposure status and possible health risk estimation. In five different heat treated meat samples (meat doner, chicken doner, meatballs, grilled chicken, and fish), the total PAH (Σ16PAH) contamination level was 6.08, 4.42, 4.45, 4.91, and 7.26 μg/kg, respectively. Benzo[a]pyrene (BaP) in meatballs and grilled fish samples had a level 0.70 and 0.73 μg/kg. All of the samples analyzed were found to be below the EU permitted limit (5 μg/kg) in terms of BaP. Estimates of daily intake (EDI) for a total of 16PAH in heat treated meat doner, chicken doner, meatballs, grilled chicken and fish samples were 3.41, 3.71, 2.49, 4.12, and 1.77 ng/kg bw/day, respectively. In this study, the average margin of exposure (MOE) value calculated was found in the range of 179.487 and 425.000 for BaP and PAH4. This study is the first study to provide important information in terms of evaluating the possible health risk that PAH compounds can create in people's diets due to heat treatment of meat and meat products in Sivas, Turkey.
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