Department of Environmental and Molecular Toxicology, and ‡School of Biological and Population Health Sciences, Oregon State University , Corvallis, Oregon 97331, United States.
J Agric Food Chem. 2012 Jul 11;60(27):6899-906. doi: 10.1021/jf300978m. Epub 2012 Jun 27.
Although it is known that polycyclic aromatic hydrocarbons (PAHs) can be found in smoked meats, little is known about their prevalence in Native American smoked fish. In this work, the effect of traditional Native American fish smoking methods on dietary exposure to PAHs and possible risks to human health has been assessed. Smoking methods considered smoking structure (tipi or shed) and wood type (apple or alder). Neither smoking structure nor wood type accounted for differences in smoked salmon content of 33 PAHs. Carcinogenic and noncarcinogenic PAH loads in traditionally smoked salmon were 40-430 times higher than those measured in commercial products. Dietary exposure to PAHs could result in excess lifetime cancer risks between 1 × 10(-5) and 1 × 10(-4) at a daily consumption rate of 5 g d(-1) and could approach 1 × 10(-2) at 300 g d(-1). Hazard indexes approached 0.005 at 5 g d(-1), or approximately 0.3 at 300 g d(-1). Levels of PAHs present in smoked salmon prepared using traditional Native American methods may pose elevated cancer risks if consumed at high consumption rates over many years.
尽管已知多环芳烃（PAHs）存在于熏制肉类中，但对于其在美洲原住民熏制鱼类中的普遍程度知之甚少。在这项工作中，评估了传统美洲原住民鱼类熏制方法对多环芳烃膳食暴露的影响以及对人类健康的潜在风险。考虑的熏制方法包括熏制结构（圆锥形帐篷或棚屋）和木材类型（苹果木或桤木）。无论是熏制结构还是木材类型都没有导致熏制三文鱼中 33 种多环芳烃含量的差异。传统熏制三文鱼中的致癌和非致癌多环芳烃负荷比商业产品中测量的高出 40-430 倍。如果以每天 5 克的速度摄入，多环芳烃的膳食暴露可能会导致终生癌症风险超过 1×10(-5)到 1×10(-4)，而如果摄入 300 克，风险可能接近 1×10(-2)。在 5 克/天的摄入量下，危害指数接近 0.005，而在 300 克/天的摄入量下，危害指数接近 0.3。如果在多年内以高摄入量摄入，使用传统美洲原住民方法制备的熏三文鱼中存在的多环芳烃水平可能会导致癌症风险升高。
