Hamidi Elliyana Nadia, Hajeb Parvaneh, Selamat Jinap, Abdull Razis Ahmad Faizal
Food Safety Research Centre, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia E-mail :
Asian Pac J Cancer Prev. 2016;17(1):15-23. doi: 10.7314/apjcp.2016.17.1.15.
Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially barbecuing or grilling. Contamination by PAHs is due to generation by direct pyrolysis of food nutrients and deposition from smoke produced through incomplete combustion of thermal agents. PAHs are ubiquitous compounds, well-known to be carcinogenic, which can reach the food in different ways. As an important human exposure pathway of contaminants, dietary intake of PAHs is of increasing concern for assessing cancer risk in the human body. In addition, the risks associated with consumption of barbecued meat may increase if consumers use cooking practices that enhance the concentrations of contaminants and their bioaccessibility. Since total PAHs always overestimate the actual amount that is available for absorption by the body, bioaccessibility of PAHs is to be preferred. Bioaccessibility of PAHs in food is the fraction of PAHs mobilized from food matrices during gastrointestinal digestion. An in vitro human digestion model was chosen for assessing the bioaccessibility of PAHs in food as it offers a simple, rapid, low cost alternative to human and animal studies; providing insights which may not be achievable in in vivo studies. Thus, this review aimed not only to provide an overview of general aspects of PAHs such as the formation, carcinogenicity, sources, occurrence, and factors affecting PAH concentrations, but also to enhance understanding of bioaccessibility assessment using an in vitro digestion model.
多环芳烃（PAHs）主要是食品热处理的结果，尤其是烧烤或炙烤过程。PAHs污染是由于食品营养成分直接热解产生以及热介质不完全燃烧产生的烟雾沉积所致。PAHs是普遍存在的化合物，众所周知具有致癌性，可通过不同方式进入食品。作为污染物的重要人体暴露途径，PAHs的膳食摄入量在评估人体癌症风险方面日益受到关注。此外，如果消费者采用会提高污染物浓度及其生物可及性的烹饪方法，食用烤肉相关的风险可能会增加。由于总PAHs总是高估人体可吸收的实际量，因此PAHs的生物可及性更受青睐。食品中PAHs的生物可及性是指在胃肠道消化过程中从食品基质中释放出来的PAHs所占的比例。选择体外人体消化模型来评估食品中PAHs的生物可及性，因为它为人体和动物研究提供了一种简单、快速、低成本的替代方法；能提供体内研究可能无法获得的见解。因此，本综述不仅旨在概述PAHs的一般方面，如形成、致癌性、来源、存在情况以及影响PAH浓度的因素，还旨在增进对使用体外消化模型进行生物可及性评估的理解。
