Polycyclic aromatic hydrocarbons in diet: Concern for public health |
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| Affiliation: | 1. National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark;2. Danish Meat Research Institute (DMRI), Danish Technological Institute, Gregersensvej 9, DK-2630 Tåstrup, Denmark;3. Regional Veterinary and Food Administration Center, Region West, Sønderskovvej 5, DK-8520 Lystrup, Denmark;1. Student Research Committee, Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences, Tehran, Iran;2. Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran;3. Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran;4. Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences, Tehran, Iran;5. Department of Environmental Health Engineering, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran;6. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil;1. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Science and Technology Faculty, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;2. Department of Agriculture, University of Naples “Federico II”, Via Università, 100–80055, Portici, Naples, Italy;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China;2. Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd, Nanjing, 211200, PR China |
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| Abstract: | BackgroundExposure to carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs) is responsible for numerous human health problems. Diet has been found responsible for nearly 88–98% exposure to PAHs in humans. Different studies have been conducted worldwide to investigate the role of food processing techniques and food matrix in PAHs' formation and adsorption, which has helped in establishing regulations and guidelines.Scope and approachThe present review focuses on the published research articles on concentrations and profile of PAHs in Indian food products. The levels in Indian diet were compared with those reported for similar food products and categories in international studies, and the associated gaps and future prospects were discussed. This paper holds importance for public health especially for societies having an Indian-influenced diet.Key findings and conclusionsIndian food products belonging to Beverages, Oils, Fruits, Vegetables, Supplements, Chocolates, Traditional items and Marine foods category accumulated PAHs during pre- and post-harvest stages and acted as the main sources of PAHs' exposure to humans. Compared to worldwide studies, studies focusing on PAHs in Indian food products are very few, basic in nature and limited in scope. |
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| Keywords: | Polycyclic aromatic hydrocarbons (PAHs) Indian food Exposure sources Public health Diet |
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