PDF(Pubmed)
Abstract：
The polycyclic aromatic hydrocarbon content of water (four surface water, six underground water (borehole water), seven sachet water), barbecued food and their fresh equivalents (barbecued beef, fish, plantain, pork, yam, chicken, chevon, potato, corn), oil (three palm oil, nine vegetable oil), and fresh vegetable samples (water leaf, bitter leaf, cabbage, carrot, cucumber, pumpkin, garlic, ginger, green leaf, Gnetum Africana, onion, pepper) were determined by GC-MS analysis. The current study also determined the estimated lifetime cancer risk from ingesting polycyclic aromatic hydrocarbon-contaminated food. The polycyclic aromatic hydrocarbon content of water, oil, vegetable, and food samples were within the United States Environmental Protection Agency/World Health Organization safe limits. The naphthalene, benzo(b)fluoranthene, and benzo(k)fluoranthene levels in surface water were significantly higher than in borehole samples (P = 0.000, 0.047, 0.047). Vegetable oils had higher anthracene and chrysene compared to palm oil (P = 0.023 and 0.032). Significant variations were observed in levels of naphthalene, acenaphthylene, phenanthrene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, and dibenzo(a,h)anthracene among the barbecued and fresh food samples (P <0.05). Barbecued pork, potato, and corn had significantly higher naphthalene compared to their fresh equivalents (P = 0.002, 0.017, and <0.001). Consumption of barbecued food and surface water may be associated with higher exposure risk to polycyclic aromatic hydrocarbons which may predispose to increased cancer health risk. The current work explores in depth the concentration of polycyclic aromatic hydrocarbons in different dietary categories that pose direct risk to humans via direct consumption. These findings add knowledge to support future considerations for human health.
摘要：
水的多环芳烃含量(四种地表水，六地下水（钻孔水），七个小袋水)，烧烤食品及其新鲜等价物（烧烤牛肉，鱼,车前草,猪肉,山药,鸡肉,Chevon,马铃薯,玉米)，油（三棕榈油，九种植物油)，和新鲜蔬菜样品(水叶，苦叶,卷心菜，卷心菜胡萝卜,黄瓜,南瓜,大蒜，大蒜Ginger,绿叶,非洲谷物，洋葱,胡椒）通过GC-MS分析确定。目前的研究还确定了摄入多环芳烃污染食品的估计终生癌症风险。水的多环芳烃含量，油,蔬菜,和食品样品在美国环境保护局/世界卫生组织的安全限度内。萘,苯并(b)荧蒽,地表水中苯并（k）荧蒽含量明显高于钻孔样品（P=0.000，0.047，0.047）。与棕榈油相比，植物油的蒽和化含量较高（P=0.023和0.032）。观察到萘含量的显着变化，乙炔,菲,苯并(b)荧蒽,苯并(k)荧蒽,苯并(a)芘,和二苯并(a，h）烧烤和新鲜食品样品中的蒽（P<0.05）。叉烧猪肉,马铃薯,和玉米的萘含量明显高于其新鲜当量（P=0.002、0.017和<0.001）。食用烧烤食品和地表水可能与更高的多环芳烃接触风险有关，这可能会增加癌症健康风险。目前的工作深入探索了不同饮食类别中多环芳烃的浓度，这些物质通过直接消费对人类构成直接风险。这些发现增加了知识，以支持未来对人类健康的考虑。
