Department of Clinical Chemistry and Immunology, University of Calabar, Calabar, Nigeria.
National Institute of Oceanography and Fisheries, Cairo, Egypt.
PLoS One. 2024 Jul 23;19(7):e0306418. doi: 10.1371/journal.pone.0306418. eCollection 2024.
The polycyclic aromatic hydrocarbon content of water (four surface water, six underground water (borehole water), seven sachet water), barbecued food and their fresh equivalents (barbecued beef, fish, plantain, pork, yam, chicken, chevon, potato, corn), oil (three palm oil, nine vegetable oil), and fresh vegetable samples (water leaf, bitter leaf, cabbage, carrot, cucumber, pumpkin, garlic, ginger, green leaf, Gnetum Africana, onion, pepper) were determined by GC-MS analysis. The current study also determined the estimated lifetime cancer risk from ingesting polycyclic aromatic hydrocarbon-contaminated food. The polycyclic aromatic hydrocarbon content of water, oil, vegetable, and food samples were within the United States Environmental Protection Agency/World Health Organization safe limits. The naphthalene, benzo(b)fluoranthene, and benzo(k)fluoranthene levels in surface water were significantly higher than in borehole samples (P = 0.000, 0.047, 0.047). Vegetable oils had higher anthracene and chrysene compared to palm oil (P = 0.023 and 0.032). Significant variations were observed in levels of naphthalene, acenaphthylene, phenanthrene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, and dibenzo(a,h)anthracene among the barbecued and fresh food samples (P <0.05). Barbecued pork, potato, and corn had significantly higher naphthalene compared to their fresh equivalents (P = 0.002, 0.017, and <0.001). Consumption of barbecued food and surface water may be associated with higher exposure risk to polycyclic aromatic hydrocarbons which may predispose to increased cancer health risk. The current work explores in depth the concentration of polycyclic aromatic hydrocarbons in different dietary categories that pose direct risk to humans via direct consumption. These findings add knowledge to support future considerations for human health.
采用 GC-MS 分析方法测定了水样（4 份地表水、6 份地下水（钻孔水）、7 份袋装水）、烧烤食品及其新鲜等同物（烤牛肉、鱼、芭蕉、猪肉、山药、鸡肉、羊肉、土豆、玉米）、油样（3 份棕榈油、9 份植物油）和新鲜蔬菜样品（水菜、苦叶、白菜、胡萝卜、黄瓜、南瓜、大蒜、姜、绿叶、非洲鹅掌楸、洋葱、胡椒）中的多环芳烃含量。本研究还测定了摄入受多环芳烃污染的食物的估计终生癌症风险。水样、油样、蔬菜和食品样品中的多环芳烃含量均在美国环境保护署/世界卫生组织的安全限值内。地表水的萘、苯并(b)荧蒽和苯并(k)荧蒽含量明显高于钻孔水样品（P=0.000、0.047、0.047）。植物油的蒽和屈含量高于棕榈油（P=0.023 和 0.032）。烧烤和新鲜食品样品中萘、苊烯、菲、苯并(b)荧蒽、苯并(k)荧蒽、苯并(a)芘和二苯并(a,h)蒽的水平存在显著差异（P<0.05）。烧烤猪肉、土豆和玉米中的萘含量明显高于新鲜食品（P=0.002、0.017 和 <0.001）。食用烧烤食品和地表水可能会增加多环芳烃的暴露风险，从而增加癌症健康风险。目前的工作深入探讨了不同饮食类别的多环芳烃浓度，这些浓度通过直接摄入直接对人类构成风险。这些发现增加了知识，为未来考虑人类健康提供了支持。
