Polycyclic aromatic hydrocarbons' formation and occurrence in processed food. (15th May 2016)

• Record Type: Journal Article
• Authors: Singh, Lochan; Varshney, Jay G.; Agarwal, Tripti
• Is Part Of: Food chemistry. Volume 199(2016)
• Page Start: 768
• Page End: 781
• Publication Date: 2016-05-15
• Subjects: Polycyclic aromatic hydrocarbons (PAHs) -- Food processing -- Human health; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.12.074
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: PAHs are known as environmental carcinogens. Diet plays an important role in PAHs' exposure in humans. Post harvest processing and cooking techniques favor PAHs' formation in food. Interventions may prevent or reduce PAHs' formation in food. Abstract: Polycyclic aromatic hydrocarbons (PAHs) emerged as an important contaminant group in a gamut of processed food groups like dairy, nuts, herbs, beverages, meat products etc. Different cooking processes and processing techniques like roasting, barbecuing, grilling, smoking, heating, drying, baking, ohmic-infrared cooking etc. contribute towards its formation. The level of PAHs depends on factors like distance from heat source, fuel used, level of processing, cooking durations and methods, whereas processes like reuse, conching, concentration, crushing and storage enhance the amount of PAHs in some food items. This review paper provides insight into the impact of dietary intake of PAHs, its levels and formation mechanism in processed food items and possible interventions for prevention and reduction of the PAHs contamination. The gaps and future prospects have also been assessed.