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

doi:10.1007/s10068-022-01137-5

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 journal › Article › peer-review

1 Citation (Scopus)

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 language	English
Pages (from-to)	1523-1535
Number of pages	13
Journal	Food Science and Biotechnology
Volume	31
Issue number	12
DOIs	https://doi.org/10.1007/s10068-022-01137-5
Publication status	Published - 2022 Nov

Bibliographical note

Funding Information:
This research was supported by Korea University Grant (K2003471) and a Grant (K2009551) from the Korea University-CJ Food Safety Center.

Funding Information:
The authors thank the School of Life Sciences & Biotechnology of Korea University for BK21 PLUS for institutional support

Publisher Copyright:
© 2022, The Korean Society of Food Science and Technology.

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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10.1007/s10068-022-01137-5

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

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.",

keywords = "Food safety, Gas chromatography-mass spectrometry, Polycyclic aromatic hydrocarbons, Risk assessment, Total diet study",

author = "Jisu Choi and Yoo, {Hee Joon} and Hwang, {Da Yeon} and Bokyung Moon and Joo, {Yong Sung} and Lee, {Kwang Won}",

note = "Funding Information: This research was supported by Korea University Grant (K2003471) and a Grant (K2009551) from the Korea University-CJ Food Safety Center. Funding Information: The authors thank the School of Life Sciences & Biotechnology of Korea University for BK21 PLUS for institutional support Publisher Copyright: {\textcopyright} 2022, The Korean Society of Food Science and Technology.",

year = "2022",

month = nov,

doi = "10.1007/s10068-022-01137-5",

language = "English",

volume = "31",

pages = "1523--1535",

journal = "Food Science and Biotechnology",

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publisher = "The Korean Society of Food Science and Technology",

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T1 - Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils

T2 - results of a total diet study in South Korea

AU - Choi, Jisu

AU - Yoo, Hee Joon

AU - Hwang, Da Yeon

AU - Moon, Bokyung

AU - Joo, Yong Sung

AU - Lee, Kwang Won

N1 - Funding Information: This research was supported by Korea University Grant (K2003471) and a Grant (K2009551) from the Korea University-CJ Food Safety Center. Funding Information: The authors thank the School of Life Sciences & Biotechnology of Korea University for BK21 PLUS for institutional support Publisher Copyright: © 2022, The Korean Society of Food Science and Technology.

PY - 2022/11

Y1 - 2022/11

N2 - 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.

AB - 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.

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KW - Gas chromatography-mass spectrometry

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KW - Risk assessment

KW - Total diet study

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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