Background

Other than in work settings, much of our exposure to PAHs comes from food.

Scope and approach

Plants take up PAHs from contaminated soil and through settling of air particles on surfaces. The raw materials from these contaminated plants facilitates the presence of these compounds in derived food items such as cereals, grains, flour, bread, oils and fats, fruits and vegetables. Milk and meat products are affected by the accumulation of PAHs in fatty tissues of animals thriving on contaminated feed and breathing contaminated air. Fish and shellfishes (bottom-dwellers or filter-feeders) used as seafood accumulate these toxic compounds from contaminated water.

Key findings and conclusions

The heat-driven processing of these foods add-on PAHs when they are subjected to high temperatures, fire and fuels. Being carcinogenic compounds, it becomes necessary to understand the strategies which can be explored at public and commercial level to prevent or reduce the formation of PAHs during the processing of foods and reduce associated cancer risk.

中文翻译：

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多环芳烃，饮食和癌症预防：烹饪过程驱动策略

背景

除了工作环境外，我们接触PAH的大部分来自食物。

范围和方法

植物从受污染的土壤中吸收多环芳烃，并通过表面上的空气颗粒沉降来吸收多环芳烃。这些受污染植物的原料促进了这些化合物在衍生食品中的存在，例如谷物，谷物，面粉，面包，油脂，水果和蔬菜。牛奶和肉类产品会受到动物饲料脂肪组织中PAHs积累的影响，这些脂肪组织会在受污染的饲料和呼吸受污染的空气中繁衍生息。用作海鲜的鱼和贝类（底栖动物或滤食动物）会从污水中积聚这些有毒化合物。

主要发现和结论

这些食品添加的多环芳烃在高温，火和燃料作用下，需要进行热驱动加工。作为致癌化合物，有必要了解可以在公共和商业层面上探索的策略，以预防或减少食品加工过程中PAHs的形成并降低相关的癌症风险。