Polycyclic aromatic hydrocarbons in the diet
Polycyclic aromatic hydrocarbons in the diet
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DOI：
10.1016/s1383-5742(99)00016-2
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发表时间：
1999-07-15
影响因子：
1.9
通讯作者：
Phillips, DH
中科院分区：
文献类型：
--
作者：
Phillips, DH
多环芳烃(PAHs)是由有机质的不完全燃烧形成的，其中苯并[a]芘是研究和测量最多的。它们广泛分布在环境中，人类不可避免地接触到它们。其中一些化合物，如苯并[a]芘，是致癌和致突变的，人们普遍认为它们对人类癌症的总体负担做出了重大贡献。它们在环境中的存在反映在许多类型的未煮熟的食物中可检测到的水平上。此外，烹饪过程会在食物中产生多环芳烃。在烹调前对生食物的腌制和加工过程中也会形成多环芳烃。已经开展了几项研究，以确定从有代表性的人类饮食中暴露于多环芳烃的水平，以及可归因于饮食的环境暴露于多环芳烃的总负担的比例。在大多数情况下，得出的结论是饮食是人类接触多环芳烃的主要来源。多环芳烃的主要饮食来源是谷物和蔬菜，而不是肉类，除非在明火上烹调的肉类消费量很高。最近，已经开发了生物监测程序来评估人类对多环芳烃的暴露，这些程序也表明饮食是暴露的主要来源。通过食物消费接触硝基多环芳烃的情况似乎非常低。(C)1999 Elsevier Science B.V.保留所有权利。
Polycyclic aromatic hydrocarbons (PAHs), of which benzo[a]pyrene is the most commonly studied and measured, are formed by the incomplete combustion of organic matter. They are widely distributed in the environment and human exposure to them is unavoidable. A number of them, such as benzo[a]pyrene, are carcinogenic and mutagenic, and they are widely believed to make a substantial contribution to the overall burden of cancer in humans. Their presence in the environment is reflected in their presence at detectable levels in many types of uncooked food. In addition, cooking processes can generate PAHs in food. PAHs can also be formed during the curing and processing of raw food prior to cooking. Several studies have been carried out to determine the levels of exposure to PAHs from representative human diets, and the proportion of the overall burden of environmental exposure to PAHs that is attributable to the diet. In most cases, it is concluded that diet is the major source of human exposure to PAHs. The major dietary sources of PAHs are cereals and vegetables, rather than meat, except where there is high consumption of meat cooked over an open flame. More recently, biomonitoring procedures have been developed to assess human exposure to PAHs and these have also indicated that diet is a major source of exposure. Exposure to nitro-PAHs through food consumption appears to be very low. (C) 1999 Elsevier Science B.V. All rights reserved.