The Occurrence of 16 EPA PAHs in Food – A Review

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Abstract

Occurrence and toxicity of polycyclic aromatic hydrocarbons (PAHs) have been extensively studied in countries all over the world. PAHs generally occur in complex mixtures which may consist of hundreds of compounds. The U.S. Environmental Protection Agency (EPA) proposed in the 1970 to monitor a set of 16 PAHs which are frequently found in environmental samples. This article reviews the suitability of the 16 EPA PAHs for the assessment of potential health threats to humans stemming from the exposure to PAHs by food ingestion. It presents details on analysis methods, the occurrence of PAHs in food, regulatory aspects, and related risk management approaches. In addition, consideration is given to newer evaluations of the toxicity of PAHs and the requirements for risk assessment and management stemming from them.

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Polycyclic aromatic hydrocarbons in the diet.

D H Phillips (1999)

Polycyclic aromatic hydrocarbons (PAHs), of which benzo[a]pyrene is the most commonly studied and measured, are formed by the incomplete combustion of organic matter. They are widely distributed in the environment and human exposure to them is unavoidable. A number of them, such as benzo[a]pyrene, are carcinogenic and mutagenic, and they are widely believed to make a substantial contribution to the overall burden of cancer in humans. Their presence in the environment is reflected in their presence at detectable levels in many types of uncooked food. In addition, cooking processes can generate PAHs in food. PAHs can also be formed during the curing and processing of raw food prior to cooking. Several studies have been carried out to determine the levels of exposure to PAHs from representative human diets, and the proportion of the overall burden of environmental exposure to PAHs that is attributable to the diet. In most cases, it is concluded that diet is the major source of human exposure to PAHs. The major dietary sources of PAHs are cereals and vegetables, rather than meat, except where there is high consumption of meat cooked over an open flame. More recently, biomonitoring procedures have been developed to assess human exposure to PAHs and these have also indicated that diet is a major source of exposure. Exposure to nitro-PAHs through food consumption appears to be very low. Copyright 1999 Elsevier Science B.V.

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Accumulation of polycyclic aromatic hydrocarbons and heavy metals in lettuce grown in the soils contaminated with long-term wastewater irrigation.

Sardar A. Khan, Lin Aijun, Shuzhen Zhang … (2008)

Accumulation of polycyclic aromatic hydrocarbons (PAHs) and heavy metals (HMs) by crop plants from contaminated soils may pose health risks. A greenhouse pot experiment using lettuce (Lactuca satuva L.) as a representative vegetable was conducted to assess the concentrations of PAHs and HMs in vegetables grown in wastewater-contaminated soils. The concentrations of total PAHs were ranged from 1.5 to 3.4 mg kg(-1) in the contaminated soils, while 1.2 mg kg(-1) in the reference soil. Linear regression analyses showed that the relationships between soil and shoot PAH concentrations were stronger for LMW-PAHs (R(2) between 0.51 and 0.92) than for HMW-PAHs (R(2) 0.02 and 0.60), suggesting that translocation for LMW-PAHs is faster than HMW-PAHs. Furthermore, the data imply that root uptake was the main pathway for HMW-PAHs accumulation. The plant shoots were also highly contaminated with HMs, particularly Cd (0.4-0.9 mg kg(-1)), Cr (3.4-4.1 mg kg(-1)), Ni (11.7-15.1 mg kg(-1)) and Pb (2.3-5.3 mg kg(-1)), and exceed the guidance limits set by State Environmental Protection Administration (SEPA), China and the World Health Organization (WHO). This study highlights the potential health risks associated with cultivation and consumption of leafy vegetables on wastewater-contaminated soils.

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Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends.

José Vidal, Antonia Frenich, Juan Bolaños (2010)

Polycyclic aromatic hydrocarbons (PAHs) are compounds widespread in the environment, many of them showing carcinogenic effects. These compounds can reach the food chain by different ways and, therefore, the analysis of PAHs in food is a matter of concern. This article reviews the extraction methodologies together with the separation and detection techniques which are currently applied in the determination of PAHs in food and beverages. Specific extraction conditions, performance characteristics, chromatographic and detection parameters are discussed. A review of the occurrence of these compounds in the matrixes under study is also provided. Copyright © 2010 Elsevier B.V. All rights reserved.

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Author and article information

Journal

Journal ID (nlm-ta): Polycycl Aromat Compd

Journal ID (iso-abbrev): Polycycl Aromat Compd

Journal ID (archive): GPOL

Journal ID (publisher-id): gpol20

Title: Polycyclic Aromatic Compounds

Publisher: Taylor & Francis

ISSN (Print): 1040-6638

ISSN (Electronic): 1563-5333

Publication date (Print): 15 March 2015

Publication date (Electronic): 16 November 2015

Volume: 35

Issue: 2-4 , Are the 16 EPA PAHs Outdated?

Pages: 248-284

Affiliations

[ ^a ]European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Standards for Food Bioscience Unit , Geel, Belgium

Author notes

Address correspondence to Thomas Wenzl, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Standards for Food Bioscience Unit , Retieseweg 111, 2440, Geel, Belgium. E-mail: Thomas.Wenzl@ 123456ec.europa.eu

Color versions of one or more of the figures in the article can be found online at www.tandfonline.com/gpol.

Article

Publisher ID: 918550

DOI: 10.1080/10406638.2014.918550

PMC ID: 4673601

PubMed ID: 26681897

SO-VID: 7dbcdc6f-fd8f-422d-bb26-71bb98f7ab1f

License:

This is an Open Access article. Non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly attributed, cited, and is not altered, transformed, or built upon in any way, is permitted. The moral rights of the named author(s) have been asserted.

History

Date received : 2 January 2014

Date accepted : 3 April 2014

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Figures: 2, Tables: 4, References: 131, Pages: 37

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The Occurrence of 16 EPA PAHs in Food – A Review

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Most cited references 123

Polycyclic aromatic hydrocarbons in the diet.

Accumulation of polycyclic aromatic hydrocarbons and heavy metals in lettuce grown in the soils contaminated with long-term wastewater irrigation.

Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends.

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