| Autor: |
Kalteh, Safa, Ahmadi, Ehsan, Ghaffari, Hamidreza, Yousefzadeh, Samira, Abtahi, Mehrnoosh, Dobaradaran, Sina, Saeedi, Reza |
| Předmět: |
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| Zdroj: |
International Journal of Environmental Analytical Chemistry; Dec2024, Vol. 104 Issue 15, p3533-3547, 15p |
| Abstrakt: |
Polycyclic aromatic hydrocarbons (PAHs) are a group of toxic chemicals formed during incomplete combustion of organic materials. In this study, the 16 PAHs were investigated in meat and meat products. Literature search was performed in Scopus, PubMed and Web of Science databases from 2000 to 2021. Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) was used. Fifteen (15) studies containing 155 observations were selected based on the criteria. The sum of 16 PAHs ranged from 0.4 to 2290.32 µg/kg (wet weight). Low-weight PAH were dominant species. The pooled weight of the studies indicated that the effect size of PAH concentration was 4.02 µg/kg (95% CI = 0.495 to 7.545, p = 0.03) with the I2, Q statistics and Tau2 corresponding to 47.61, 638.36 values and 100%, respectively. The upper confidence limit (UCL) for excess lifetime cancer risk (ELCR) estimates ranged from 2.76 × 10−5 to 1.15 and in 97% of estimates, the ELCR value showed high potential risk. The UCL for the hazard index (HI) estimates ranged from 2.53 × 10−3 to 33.9 from which 39.35% of the estimates displayed high non-carcinogenic health risks. Environmental contamination in raw samples and cooking procedures in processed samples were responsible for further PAH formation. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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