Khalili Fariba, Shariatifar Nabi, Dehghani Mohammad Hadi, Yaghmaeian Kamyar, Nodehi Ramin Nabizadeh, Yaseri Mehdi, Moazzen Mojtaba
Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
J Environ Health Sci Eng. 2023 Feb 23;21(1):215-224. doi: 10.1007/s40201-023-00854-1. eCollection 2023 Jun.
Meat, poultry, and seafood such as fish are a valuable source of protein, vitamins and minerals. Considering their high consumption in the human diet, it is necessary to study pollutants (such as PAHs) in them. This present study has focused on the PAHs level and probabilistic risk of health in meat, poultry, fish and related product samples by MSPE-GC/MS technique (magnetic solid-phase extraction with gas chromatography-mass spectrometry). The maximum mean of 16 PAH was detected in smoked fish samples (222.7 ± 13.2 μg/kg) and the minimum mean of 16 PAH was detected in chicken (juje) kebab (112.9 ± 7.2 µg/kg μg/kg). The maximum mean of 4PAHs was detected in tuna fish (23.7 ± 2.4 µg/kg) and the minimum mean of 4PAHs was seen in grilled chicken and sausage samples (non-detected). Our results showed the 4PAHs and B[a]P were lower than the EU (European Union) standard levels (these standard levels were 30 and 5 μg/kg, respectively). Furthermore, the correlation among the type and concentrations of PAHs congeners was investigated through cluster analysis by heat map and principal component analysis. The 90 percentile ILCR (incremental lifetime cancer risk) of PAH compounds in fish, poultry meat and related products samples was 3.39E-06, which was lower than the maximum acceptable level of risk (10). Finally, the highest ILCR was related to hamburger (4.45E-06). Therefore, there is no risk in consuming these foods in Iran, but it is necessary to monitor PAHs concentration in different types of foods.
肉类、家禽以及鱼类等海鲜是蛋白质、维生素和矿物质的重要来源。鉴于它们在人类饮食中的高消费量，有必要对其中的污染物（如多环芳烃）进行研究。本研究通过磁固相萃取-气相色谱-质谱联用技术（MSPE-GC/MS），聚焦于肉类、家禽、鱼类及相关产品样本中的多环芳烃水平和健康概率风险。在烟熏鱼样本中检测到16种多环芳烃的最大平均含量（222.7±13.2μg/kg），而在鸡肉（烤肉串）中检测到16种多环芳烃的最小平均含量（112.9±7.2μg/kg）。在金枪鱼中检测到4种多环芳烃的最大平均含量（23.7±2.4μg/kg），而在烤鸡肉和香肠样本中未检测到4种多环芳烃的最小平均含量。我们的结果表明，4种多环芳烃和苯并[a]芘低于欧盟标准水平（这些标准水平分别为30和5μg/kg）。此外，通过热图聚类分析和主成分分析研究了多环芳烃同系物的类型和浓度之间的相关性。鱼类、禽肉及相关产品样本中多环芳烃化合物的90百分位数增量终生癌症风险（ILCR）为3.39E-06，低于最大可接受风险水平（10）。最后，最高的ILCR与汉堡有关（4.45E-06）。因此，在伊朗食用这些食物不存在风险，但有必要监测不同类型食物中的多环芳烃浓度。
