Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies
In the present study, the concentration of 13PAHs and the six indicator PCBs was determined through GC-MS/MS in 36 grilled and fried fish products. The study is unique in terms of the simultaneous determination of two types of persistent organic pollutants in grilled and fried fish products. The con...
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Elsevier
2025-06-01
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| Series: | Toxicology Reports |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221475002500071X |
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| author | Abhishek S. Chakkaravarthi Tripti Agarwal |
| author_facet | Abhishek S. Chakkaravarthi Tripti Agarwal |
| author_sort | Abhishek |
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| description | In the present study, the concentration of 13PAHs and the six indicator PCBs was determined through GC-MS/MS in 36 grilled and fried fish products. The study is unique in terms of the simultaneous determination of two types of persistent organic pollutants in grilled and fried fish products. The concentration of ∑13PAHs and ∑6PCBs in these samples varied from 20.80 ± 2.06–947.65 ± 40.85 µg kg−1 and 2.86 ± 0.16–46.52 ± 0.46 µg kg−1, respectively. Dietary exposure and human health risks due to the consumption of fried and grilled fish products for flexitarians, fish-eating population and the entire population were assessed. The incremental lifetime cancer risk (ILCR) estimates for the flexitarians, the entire population, and fish-eating population associated with dietary intake of these products ranged from 4.68 × 10−5 to 1.32 × 10−3, 1.06 × 10−3 to 2.97 × 10−2 and 1.46 × 10−3 to 4.12 × 10−2 respectively. Furthermore, the cancer risk of grilled and fried fish products assessed for the fish-eating population was compared with the cancer risk of raw fish calculated based on the peer-reviewed Indian literature. The mitigation strategies for reduction of PAHs and PCBs in defined fish products have been recommended in the study. The study also highlights the need for in-depth research on PAHs and PCBs formation in grilled and fried fish products. |
| format | Article |
| id | doaj-art-d9e1949cdef5494bb88c0b03be927b57 |
| institution | Kabale University |
| issn | 2214-7500 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
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| series | Toxicology Reports |
| spelling | doaj-art-d9e1949cdef5494bb88c0b03be927b572025-02-09T05:00:30ZengElsevierToxicology Reports2214-75002025-06-0114101953Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies Abhishek0S. Chakkaravarthi1Tripti Agarwal2Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, IndiaDepartment of Interdisciplinary Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, IndiaDepartment of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India; Corresponding author.In the present study, the concentration of 13PAHs and the six indicator PCBs was determined through GC-MS/MS in 36 grilled and fried fish products. The study is unique in terms of the simultaneous determination of two types of persistent organic pollutants in grilled and fried fish products. The concentration of ∑13PAHs and ∑6PCBs in these samples varied from 20.80 ± 2.06–947.65 ± 40.85 µg kg−1 and 2.86 ± 0.16–46.52 ± 0.46 µg kg−1, respectively. Dietary exposure and human health risks due to the consumption of fried and grilled fish products for flexitarians, fish-eating population and the entire population were assessed. The incremental lifetime cancer risk (ILCR) estimates for the flexitarians, the entire population, and fish-eating population associated with dietary intake of these products ranged from 4.68 × 10−5 to 1.32 × 10−3, 1.06 × 10−3 to 2.97 × 10−2 and 1.46 × 10−3 to 4.12 × 10−2 respectively. Furthermore, the cancer risk of grilled and fried fish products assessed for the fish-eating population was compared with the cancer risk of raw fish calculated based on the peer-reviewed Indian literature. The mitigation strategies for reduction of PAHs and PCBs in defined fish products have been recommended in the study. The study also highlights the need for in-depth research on PAHs and PCBs formation in grilled and fried fish products.http://www.sciencedirect.com/science/article/pii/S221475002500071XPAHsPCBsGC-MS/MSIncremental lifetime cancer risk (ILCR)Hazard Index (HI) |
| spellingShingle | Abhishek S. Chakkaravarthi Tripti Agarwal Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies Toxicology Reports PAHs PCBs GC-MS/MS Incremental lifetime cancer risk (ILCR) Hazard Index (HI) |
| title | Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies |
| title_full | Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies |
| title_fullStr | Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies |
| title_full_unstemmed | Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies |
| title_short | Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies |
| title_sort | fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies |
| topic | PAHs PCBs GC-MS/MS Incremental lifetime cancer risk (ILCR) Hazard Index (HI) |
| url | http://www.sciencedirect.com/science/article/pii/S221475002500071X |
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