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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Sampaio, Geni Rodrigues [1] ; Guizellini, Gloria Maria [1] ; da Silva, Simone Alves [1, 2] ; de Almeida, Adriana Palma [2] ; Pinaffi-Langley, Ana Clara C. [1] ; Rogero, Marcelo Macedo [1] ; de Camargo, Adriano Costa [3] ; Torres, Elizabeth A. F. S. [1]
Total Authors: 8
Affiliation:
[1] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, 715 Doutor Arnaldo Ave, BR-01246904 Sao Paulo - Brazil
[2] Adolfo Lutz Inst, Contaminant Ctr, Organ Contaminant Core, 355 Doutor Arnaldo Ave, BR-01246000 Sao Paulo - Brazil
[3] Univ Chile, Nutr & Food Technol Inst, Lab Antioxidants, Santiago 7830490 - Chile
Total Affiliations: 3
Document type: Review article
Source: INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES; v. 22, n. 11 JUN 2021.
Web of Science Citations: 4
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. (AU)

FAPESP's process: 18/19005-6 - Contamination of meat products by polycyclic aromatic hydrocarbons in smoked foods and meats submitted to different preparation and cooking techniques: risk factors associated with consumption
Grantee:Geni Rodrigues Sampaio
Support Opportunities: Regular Research Grants