Evidence map›Paper›PMID 34199457›Full record

ReviewInternational journal of molecular sciences2021

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation.

Geni Rodrigues Sampaio, Glória Maria Guizellini, Simone Alves da Silva, Adriana Palma de Almeida, Ana Clara C Pinaffi-Langley, Marcelo Macedo Rogero, Adriano Costa de Camargo, Elizabeth A F S Torres

Abstract readReview
In one paragraph

Review in International journal of molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 84 papers, 2 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
84citing papers in PubMed, 2 pooled it
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

84 citing papers in PubMed, 2 syntheses or guidelines pooled it.

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  20. Diet for Human and Planetary Health: Why We Should Consider Limiting Meat?International journal of environmental research and public health · 2025
    Review

24 more citing papers are in PubMed but not listed here.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Geni Rodrigues SampaioDepartment of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil.ORCID 0000-0002-7763-4664
Glória Maria GuizelliniDepartment of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil.ORCID 0000-0003-3365-5065
Simone Alves da SilvaDepartment of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil.ORCID 0000-0001-6162-3154
Adriana Palma de AlmeidaOrganic Contaminant Core, Contaminant Centre, Adolfo Lutz Institute, 355 Doutor Arnaldo Ave, Sao Paulo 01246-000, Brazil.ORCID 0000-0003-0110-8024
Ana Clara C Pinaffi-LangleyDepartment of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil.ORCID 0000-0001-6354-6658
Marcelo Macedo RogeroDepartment of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil.ORCID 0000-0003-0517-1645
Adriano Costa de CamargoLaboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile.ORCID 0000-0001-9404-1193
Elizabeth A F S TorresDepartment of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil.

Funding

Fundação de Amparo à Pesquisa do Estado de São Paulo 2018/19005-6
6 · The paper itself

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.

Indexed as

BenzopyrenesCarcinogenesisCharcoalCookingDNA AdductsEnvironmental PollutionFoodFood AnalysisFood HandlingHumansPolycyclic Aromatic HydrocarbonsBenzopyrenesCharcoalDNA AdductsPolycyclic Aromatic Hydrocarbonspolycyclic aromatic hydrocarbons-DNA adductbenzo[a]pyrenecooking proceduresfood contaminationfood qualitypolycyclic aromatic hydrocarbons

Identifiers

PMID34199457
PMCPMC8199595

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.