Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
Food Chem. 2024 Jul 1;445:138718. doi: 10.1016/j.foodchem.2024.138718. Epub 2024 Feb 10.
Polycyclic aromatic hydrocarbons (PAHs) are stable carcinogens that are widely distributed in the environment and food, and humans are exposed to PAHs primarily through the respiratory tracts, dermal contact, and dietary intake. Meat products are an essential part of the human diet, and the formation of PAHs during meat processing is unavoidable. Therefore, a comprehensive understanding of PAHs in meat products can be a contribution to the minimization of human exposure dose. The aim of this review is to provide a comprehensive description of the toxicological analysis of PAHs intake and the various production pathways. The distribution of different PAHs in various meat products, including poultry and aquatic products, is analyzed. The discussion focuses on controlling PAHs through the use of endogenous marinades and antioxidants as well as reducing exogenous particulate matter-PAHs attachment. In addition, potential strategies for PAHs reduction and possible directions for future research are proposed.
多环芳烃（PAHs）是稳定的致癌物质，广泛分布于环境和食物中，人类主要通过呼吸道、皮肤接触和饮食摄入接触到 PAHs。肉类产品是人类饮食的重要组成部分，肉类加工过程中不可避免地会形成 PAHs。因此，全面了解肉类产品中的 PAHs 可以有助于减少人类的暴露剂量。本综述的目的是全面描述 PAHs 摄入的毒理学分析和各种生产途径。分析了不同肉类产品（包括家禽和水产品）中不同 PAHs 的分布。讨论的重点是通过使用内源性腌泡汁和抗氧化剂以及减少外源性颗粒状-PAHs 附着来控制 PAHs。此外，还提出了降低 PAHs 的潜在策略和未来研究的可能方向。
