ArticleScientific reports2025
Health risk assessment of polycyclic aromatic hydrocarbon compounds (PAHs) in grilled meats in Zahedan city of Iran.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Article
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Probabilistic dietary exposure assessment of polycyclic aromatic hydrocarbons (PAHs) and its associated disease burden in Singapore.Scientific reports · 2026Article
- The meat processing exposome in Africa: integrating traditional culinary practices, environmental co-exposures, and cancer prevention strategies.Frontiers in oncology · 2026Review
- Traditional medicine, environmental exposures, and cultural practices in cancer risk: insights from low- and middle-income countries.Frontiers in oncology · 2025Review
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are a large group of organic pollutants composed of two or more benzene rings. PAHs have attracted widespread attention due to their highly carcinogenic and mutagenic properties in humans. One of the ways PAHs enter the body is through the oral route. Therefore, this study aimed to assess the risk of PAHs through the oral route in the study area. In this research, which was a descriptive-analytical study, 150 samples of kebabs (grilled chicken, leaf kebab, and shredded kebab) were collected from Zahedan city. After preparing the samples to determine the concentration of 16 PAHs, the samples were analyzed using gas chromatography. A Mass spectrometer was used, and then, using the relevant formulas, the health risk caused by these compounds was assessed. Hazard Quotient (HQ) and non-carcinogenic risk index (HI) based on the type of oven and the type of meat were less than one in both children and adults. On the other hand, the risk of carcinogenicity in charcoal ovens was higher than in gas ovens. Also, the risk of carcinogenicity in red meat was higher than in white meat. The total risk in both groups (children and adults) was negligible (< 10
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