Levels of polycyclic aromatic hydrocarbons in edible and fried vegetable oil: a health risk assessment study

Ma, Jin-Kui; Li, Ke; Li, Xiang; Elbadry, Seham; Raslan, Amal A.; Li, Yan; Mulla, Zohair S.; Tahoun, Asmaa B. M. B.; El-Ghareeb, Waleed Rizk; Huang, Xiao-Chen

Levels of polycyclic aromatic hydrocarbons in edible and fried vegetable oil: a health risk assessment study

2021

Polycyclic aromatic hydrocarbons (PAHs) are environmental chemicals that are formed due to incomplete combustion of the organic matters, or during heat treatment of the food. The objectives of the present study were first to estimate levels of the 15-priority PAHs in the edible vegetable oil (corn oil, sunflower oil, olive oil, and canola oil) collected from Egypt. Furthermore, the effect of heat treatment on the formation of PAHs in the canola oil was further examined. In addition, dietary intakes and cancer risk among Egyptian consumers were additionally calculated. The achieved results indicated presence of 15-priority PAHs in all examined oil samples. Canola oil had the highest residual concentrations of PAHs compared with the other tested oil species. Heat treatment of canola oil led to a drastic increase in the formed B[a]P (316.55%), total 2-PAHs (322.47%), total 4-PAHs (297.42%), total 8-PAHs (285.26%), and total 15-PAHs (443.32%), respectively. The incremental lifetime cancer risk among the Egyptian population is considered safe when was calculated for all examined oil samples.

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