Analysis and health risk assessment of priority gaseous polycyclic aromatic hydrocarbons during meat frying: A mathematical modelling

Mehdi  Qasemi; Mojtaba  Afsharnia; Ali  Alami; Mahmoud  Shams; Ahmad  Zarei

doi:10.18502/japh.v10i4.20616

Mehdi Qasemi Student Workgroup of Social Development and Health Promotion Research Center, Gonabad University of Medical Sciences, Gonabad, Iran
Mojtaba Afsharnia Department of Health, Safety, and Environmental Management, School of Health, Mashhad University of Medical Sciences, Mashhad, Iran
Ali Alami School of Medicine, Social Medicine Department, Social Determinants of Health Research Center, Gonabad University of Medical Sciences, Gonabad, Iran
Mahmoud Shams Social Determinants of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
Ahmad Zarei Department of Environmental Health Engineering, School of public Health, Social Development and Health Promotion Research Center, Gonabad University of Medical Sciences, Gonabad, Iran

DOI: https://doi.org/10.18502/japh.v10i4.20616

Keywords: Meat; Oils; Polycyclic aromatic hydrocarbons; Risk assessment

Abstract

Introduction: Emissions from cooking activities are among the major sources of indoor and ambient air pollution.

Materials and methods: This experimental research aims to explore the levels of 16 gaseous Polycyclic Aromatic Hydrocarbons (PAHs) during calf meat frying in laboratory, utilizing different frying temperatures (i.e 150, 190, and 240 °C) and oils (non-frying oil and, frying oil). Furthermore, non-cancer and cancer risks were also assessed. For the purpose of the study, 36 air samples were taken during meat frying and analyzed by a Gas chromatography mass spectrometry (Agilent GC8890, USA) equipped with a Flame Ionization Detector (FID) for 16 PAH compounds.

Results: The concentration of ∑16PAHs during meat frying using sunflower oil and frying oil use varied from 5.037-10.025 µg/m³ and 3.978-8.075 µg/ m³, respectively. Hazard Quotients (HQs) associated with PAHs exposure during meat frying using frying oil for cooks, adults and children were in the range of 0.440-1.338 (0.769), 0.503-1.527 (0.879) and 0.504-1.531 (0.881), respectively. For frying oil, HQ values were in the ranges of 0.32-1.19 (0.69), 0.37-1.36 (0.79), and 0.37-1.36 (0.79) for cooks, adults, and children, respectively. The inhalation cancer risk values through exposure to meat using sunflower oil for cooks, adults and children were 1.4E-04-4.2E-04 (2.4E-04), 2.8E-05-8.6E-05 (4.9E-05), and 7.7E-06-2.3E-05 (1.3E-05), respectively. For frying oil, the cancer risk values were as: 1.0E-04-3.7E-04 (2.2E-04) for cooks, 2.1E-05-7.6E-05 (4.4E-05) for adults and 5.63E-06-2.08E-05 (1.2E- 05) for children.

Conclusion: This study showed high levels of PAHs during meat frying indicating health risks for children and adults. The research’s results have practical use for public health professionals and policy makers, for regular monitoring of indoor PAHs during cooking and the development of policies to reduce exposure to these air pollutants in enclosed spaces.