ArticleEnvironmental science and pollution research international2021
Occurrence of polycyclic aromatic hydrocarbons in fried and grilled fish from Shandong China and health risk assessment.
Article in Environmental science and pollution research international, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 28 citations in OpenAlex.
- 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
- 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
- Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment.Food science and biotechnology · 2024Article
- Risk Assessment and Evaluation of Analytical Method of Polycyclic Aromatic Hydrocarbons (PAHs) for Deep-Fat Fried Pork Products in Korea.Foods (Basel, Switzerland) · 2022Article
- Chemical hazards in smoked meat and fish.Food science & nutrition · 2021Review
- Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation.International journal of molecular sciences · 2021Review
- Condiment Recipes Lead to Reduced Generation of Carcinogenic Polycyclic Aromatic Hydrocarbons in Duck Variety Meat During Charcoal Grilling.Dose-response : a publication of International Hormesis SocietyArticle
- The behavioral effects of gestational and lactational benzo[a]pyrene exposure vary by sex and genotype in mice with differences at the Ahr and Cyp1a2 loci.Neurotoxicology and teratologyArticle
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
Abstract
Diet is the main way for the human body to ingest polycyclic aromatic hydrocarbons (PAHs). In this study, the occurrence, dietary exposure, and health risks of 15 PAHs in 31 fried and grilled fish samples were investigated, which were collected from the Shandong Province of China. The results showed that benzo[a]pyrene (BaP) of 5 samples exceeded the European Union (EU) limit value. Naphthalene (NaP) and fluorene (Fle) were present in all samples, and the average concentration of ∑15PAHs was 91.1 μg/kg, with light PAHs dominated. The average contamination level of ∑15PAHs in fried and grilled fish was distributed differently, and there seemed to be more PAH contamination in the grilled samples. The results of the margin of exposure (MOE) suggested that PAH ingestion through fried and grilled fish did not imply significant toxicological concern for consumers in Shandong. The incremental lifetime cancer risk (ILCR) values for the consumption of fried and grilled fish were higher than 1 × 10
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