Cancer Risk from Chemicals in Food, Water, and Vegetables

Jenn Hoskins
24th July, 2024

Cancer Risk from Chemicals in Food, Water, and Vegetables

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at the University of Calabar, Nigeria, found that PAH levels in water, oil, vegetables, and food samples were generally within safe limits set by the EPA and WHO
  • Surface water had significantly higher levels of certain PAHs compared to borehole water, indicating a greater risk of PAH exposure from surface water
  • Barbecued foods like pork, potato, and corn had much higher PAH levels than their fresh equivalents, suggesting that high-temperature cooking increases PAH concentration
Polycyclic aromatic hydrocarbons (PAHs) are a group of chemicals that have garnered significant attention due to their potential health risks, including toxicity, carcinogenicity, and teratogenicity. These compounds are commonly found in various environmental sources and can accumulate in food and water, posing a risk to human health through dietary intake. A recent study conducted by researchers at the University of Calabar, Nigeria, delved into the PAH content in different food and water samples, providing crucial insights into potential health risks associated with their consumption[1]. The study analyzed the PAH content in several categories: surface water, underground water (borehole water), sachet water, barbecued food and their fresh equivalents, various oils, and fresh vegetables. The analysis was performed using gas chromatography coupled with mass spectrometry (GC-MS), a sensitive method for detecting and quantifying PAHs. The researchers also estimated the lifetime cancer risk from ingesting PAH-contaminated food. The findings revealed that the PAH content in water, oil, vegetable, and food samples were generally within the safe limits set by the United States Environmental Protection Agency (EPA) and the World Health Organization (WHO). However, significant variations were observed in certain cases. For instance, the levels of naphthalene, benzo(b)fluoranthene, and benzo(k)fluoranthene were significantly higher in surface water compared to borehole water. This suggests that surface water may pose a greater risk of PAH exposure than underground sources. The study also highlighted differences in PAH levels between vegetable oils and palm oil, with vegetable oils showing higher concentrations of anthracene and chrysene. This finding aligns with previous research indicating that different types of oils can vary significantly in their PAH content[2]. When comparing barbecued food to their fresh equivalents, the researchers found that barbecued pork, potato, and corn had significantly higher levels of naphthalene. This is consistent with earlier studies that have shown an increase in PAH levels with the degree of doneness and fat content in grilled meats[3]. The process of barbecuing, which involves high-temperature cooking, is known to generate PAHs, thereby increasing their concentration in the food[3]. The estimated lifetime cancer risk from consuming PAH-contaminated food was also a critical aspect of this study. The researchers found that while the overall PAH content was within safe limits, the consumption of barbecued food and surface water could still pose a higher exposure risk, potentially leading to an increased cancer risk over a lifetime. This finding is particularly important as it underscores the need for continuous monitoring and regulation of PAH levels in food and water to protect public health. In summary, the study by the University of Calabar provides valuable insights into the PAH content in various dietary sources and highlights the potential health risks associated with their consumption. By analyzing PAH levels in water, oils, vegetables, and barbecued foods, the researchers have added to the body of knowledge necessary for future health considerations and regulatory measures. The findings also reinforce the importance of adopting preventive measures to reduce PAH contamination in food products, as discussed in previous reviews[2].

VegetablesEnvironmentHealth

References

Main Study

1) Polycyclic aromatic hydrocarbons content of food, water and vegetables and associated cancer risk assessment in Southern Nigeria.

Published 23rd July, 2024

https://doi.org/10.1371/journal.pone.0306418

Related Studies

2) Review of PAH contamination in food products and their health hazards.

https://doi.org/10.1016/j.envint.2015.06.016

3) Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content.

https://doi.org/10.3390/ijerph19020736


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