Estimated Daily Intake and Health Risk of Polycyclic Aromatic Hydrocarbon by Consumption of Grilled Meat and Chicken in Egypt

Abstract

The levels of PAHs in some Egyptian vegetables (potatoes and spinach) and fruits (apple and guava) that collected from different regions in Cairo were investigated. The PAHs concentrations in samples were determined using gas chromatographymass spectrometry. Data indicated that the highest concentration of total PAHs was detected in Spinach (8.977 μg/kg), followed by potatoes (6.196 μg/kg), apple (2.867 μg/kg) and guava (2.334 μg/kg). Washing with tap water and acetic acid solutions at 1% and 2% showed reduction of PAHs levels in investigated vegetables. Washing with tap water, 1% and 2% acetic acid solution reduced the amount of total and carcinogenic PAHs in spinach by 4.23 and 5.73%, 54.02 and 66.03% and 74.36 and 79.62%, respectively. The corresponding reduction in case of potatoes was 17.52 and 11.69%, 72.93 and 90.84% and 87.6 and 98.71%, respectively. Peeling of potatoes reduced the amount of total and carcinogenic PAHs by 93.85 and 93.18%, respectively, while boiling of peeled potatoes reduced total and carcinogenic PAHs by 98.39 and 97.19%, respectively. It could be recommended that careful washing of foodstuffs especially by acidic detergents, peeling process and boiling may be effective in reducing the daily intake of PAHs containing foods.