Ghorbani Mohammad, Najafi Saleh Hossein, Barjasteh-Askari Fateme, Nasseri Simin, Davoudi Mojtaba
Department of Public Health, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran.
Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran.
J Environ Health Sci Eng. 2020 Apr 10;18(1):345-354. doi: 10.1007/s40201-020-00457-0. eCollection 2020 Jun.
Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach.
A systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate keywords until June 2018.
Of 1137 papers retrieved, 7 with a total sample size of 474 meat samples were used in the meta-analysis. The mean difference (MD) between the gas and charcoal cooking methods in the induction of each PAH was 2.053 μg/Kg. (95%CI: 1.022-3.085 μg/Kg; < 0.001). The subgroup analysis of 17 trials indicated the difference between the two cooking methods increases when red meat rather than white meat is cooked (MD in red meat: 3.499 μg/Kg; 95%CI: 2.030-4.967; < 0.0001 vs. MD in white meat: 3.319 μg/Kg; 95% CI: 1.689-4.950; P < 0.0001). Interestingly, studies that analyzed meat samples for fewer PAHs (cut-off ≤7) found a much wider difference between gas and charcoal-cooked meat (MD: 5.106 μg/Kg; (95% CI: 2.162-8.049; < 0.001 in studies with ≤7 PAHs vs. MD: 1.447 μg/Kg; 95% CI: 0.628-2.266; P < 0.001 in studies with >7 PAHs).
It is necessary to avoid open flames of charcoal as the heat source or change the geometry of charcoal-fired cookstoves to prevent fat dripping on the fire and thus, excessive PAHs induction.
燃气和木炭的明火会在熟肉中诱导产生多环芳烃（PAHs）。本研究旨在采用荟萃分析方法比较燃气明火和木炭明火对熟肉中PAHs诱导作用的影响。
根据PRISMA指南进行电子文献系统综述。使用适当关键词检索比较燃气明火和木炭明火烹饪的熟肉中PAHs含量的实验研究，检索截至2018年6月。
在检索到的1137篇论文中，7篇共474个肉类样本被纳入荟萃分析。燃气和木炭烹饪方法在每种PAH诱导方面的平均差异（MD）为2.053μg/Kg（95%置信区间：1.022 - 3.085μg/Kg；P < 0.001）。对17项试验的亚组分析表明，烹饪红肉而非白肉时，两种烹饪方法之间的差异会增加（红肉中的MD：3.499μg/Kg；95%置信区间：2.030 - 4.967；P < 0.0001，而白肉中的MD：3.319μg/Kg；95%置信区间：1.689 - 4.950；P < 0.0001）。有趣的是，分析PAHs数量较少（截止值≤7）的肉类样本的研究发现，燃气烹饪和木炭烹饪的肉类之间差异大得多（PAHs≤7的研究中MD：5.106μg/Kg；（95%置信区间：2.162 - 8.049；P < 0.001），而PAHs>7的研究中MD：1.447μg/Kg；95%置信区间：0.628 - 2.266；P < 0.001）。
有必要避免使用木炭明火作为热源，或改变炭火烹饪炉灶的结构，以防止油脂滴落到火上，从而避免过多PAHs的产生。
