Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea

Jisu Choi, Hee Joon Yoo, Da Yeon Hwang, Bokyung Moon, Yong Sung Joo, Kwang Won Lee

Research output: Contribution to journalArticlepeer-review

Abstract

Polycyclic aromatic hydrocarbons (PAHs) constitute carcinogens. In this study, the risk of PAHs being consumed through meat and edible oils was assessed using a total diet study. Results were monitored by applying the toxic equivalency factor of benzo[a]pyrene; among each category, this factor was highest in grilled beef chitterlings (1.35 μg/kg), grilled Wiener sausages (1.20 μg/kg), fried chicken wings (0.70 μg/kg), and stir-fried perilla oil (1.29 μg/kg). The chronic daily intake was calculated, and risk characterization was estimated by applying the margin of exposure using the benchmark dose approach. Most samples analyzed in our study were denoted as having no concern; however, the intake group of stir-fried beef chitterlings, pan-fried pink sausage, deep-fried pork loin, and grilled duck was regarded as possible concern, and grilled chicken was assessed as having low concern. PAH changes must be monitored on a regular basis.

Original languageEnglish
Pages (from-to)1523-1535
Number of pages13
JournalFood Science and Biotechnology
Volume31
Issue number12
DOIs
Publication statusPublished - 2022 Nov

Keywords

  • Food safety
  • Gas chromatography-mass spectrometry
  • Polycyclic aromatic hydrocarbons
  • Risk assessment
  • Total diet study

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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