Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Frying Oils by Using the Margin of Exposure (MOE) and the Incremental Lifetime Cancer Risk (ILCR) Approach in China
A total of 139 vegetable oils and 48 frying oils produced in China were tested for the levels of 15 Environmental Protection Agency-regulated polycyclic aromatic hydrocarbons (PAHs). The analysis was completed by high-performance liquid chromatography-fluorescence detection (HPLC-FLD). The limit of...
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/4/811 |
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| author | Qing Liu Pinggu Wu Pingping Zhou Pengjie Luo |
| author_facet | Qing Liu Pinggu Wu Pingping Zhou Pengjie Luo |
| author_sort | Qing Liu |
| collection | DOAJ |
| description | A total of 139 vegetable oils and 48 frying oils produced in China were tested for the levels of 15 Environmental Protection Agency-regulated polycyclic aromatic hydrocarbons (PAHs). The analysis was completed by high-performance liquid chromatography-fluorescence detection (HPLC-FLD). The limit of detection and limit of quantitation were ranged between 0.2–0.3 and 0.6–1 μg/kg, respectively. The average recovery was 58.6–90.6%. The highest mean of total PAHs was found in peanut oil (3.31 μg/kg), while the lowest content was found in olive oil (0.39 μg/kg). In brief, 32.4% of vegetable oils exceeded the European Union maximum levels in China. The detected level of total PAHs in vegetable oils was lower than the frying oils. The mean dietary exposure to PAH15 ranged from 0.197 to 2.051 ng BaPeq/kg bw/day. The margin of exposure values was greater than 10,000, and the cumulative probabilities of the incremental lifetime cancer risk of different age groups were less than the priority risk level (10<sup>−4</sup>). Therefore, there was no potential health concern for specific populations. |
| first_indexed | 2024-03-11T08:49:59Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T08:49:59Z |
| publishDate | 2023-02-01 |
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| series | Foods |
| spelling | doaj.art-858dfb434e994772a8f2e2d9899a57f92023-11-16T20:30:54ZengMDPI AGFoods2304-81582023-02-0112481110.3390/foods12040811Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Frying Oils by Using the Margin of Exposure (MOE) and the Incremental Lifetime Cancer Risk (ILCR) Approach in ChinaQing Liu0Pinggu Wu1Pingping Zhou2Pengjie Luo3Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, ChinaZhe Jiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, ChinaKey Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, ChinaKey Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center for Food Safety Risk Assessment, Beijing 100021, ChinaA total of 139 vegetable oils and 48 frying oils produced in China were tested for the levels of 15 Environmental Protection Agency-regulated polycyclic aromatic hydrocarbons (PAHs). The analysis was completed by high-performance liquid chromatography-fluorescence detection (HPLC-FLD). The limit of detection and limit of quantitation were ranged between 0.2–0.3 and 0.6–1 μg/kg, respectively. The average recovery was 58.6–90.6%. The highest mean of total PAHs was found in peanut oil (3.31 μg/kg), while the lowest content was found in olive oil (0.39 μg/kg). In brief, 32.4% of vegetable oils exceeded the European Union maximum levels in China. The detected level of total PAHs in vegetable oils was lower than the frying oils. The mean dietary exposure to PAH15 ranged from 0.197 to 2.051 ng BaPeq/kg bw/day. The margin of exposure values was greater than 10,000, and the cumulative probabilities of the incremental lifetime cancer risk of different age groups were less than the priority risk level (10<sup>−4</sup>). Therefore, there was no potential health concern for specific populations.https://www.mdpi.com/2304-8158/12/4/811frying oilhealth riskincremental lifetime cancer risk (ILCR)margin of exposure (MOE) |
| spellingShingle | Qing Liu Pinggu Wu Pingping Zhou Pengjie Luo Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Frying Oils by Using the Margin of Exposure (MOE) and the Incremental Lifetime Cancer Risk (ILCR) Approach in China Foods frying oil health risk incremental lifetime cancer risk (ILCR) margin of exposure (MOE) |
| title | Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Frying Oils by Using the Margin of Exposure (MOE) and the Incremental Lifetime Cancer Risk (ILCR) Approach in China |
| title_full | Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Frying Oils by Using the Margin of Exposure (MOE) and the Incremental Lifetime Cancer Risk (ILCR) Approach in China |
| title_fullStr | Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Frying Oils by Using the Margin of Exposure (MOE) and the Incremental Lifetime Cancer Risk (ILCR) Approach in China |
| title_full_unstemmed | Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Frying Oils by Using the Margin of Exposure (MOE) and the Incremental Lifetime Cancer Risk (ILCR) Approach in China |
| title_short | Levels and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Frying Oils by Using the Margin of Exposure (MOE) and the Incremental Lifetime Cancer Risk (ILCR) Approach in China |
| title_sort | levels and health risk assessment of polycyclic aromatic hydrocarbons in vegetable oils and frying oils by using the margin of exposure moe and the incremental lifetime cancer risk ilcr approach in china |
| topic | frying oil health risk incremental lifetime cancer risk (ILCR) margin of exposure (MOE) |
| url | https://www.mdpi.com/2304-8158/12/4/811 |
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