The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis.,Journal of Environmental Health Science and Engineering

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The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis.
Journal of Environmental Health Science and Engineering ( IF 3.4 ) Pub Date : 2020-04-10 , DOI: 10.1007/s40201-020-00457-0
Mohammad Ghorbani _{1,

2} , Hossein Najafi Saleh _{2,

3} , Fateme Barjasteh-Askari _{2,

3,

4} , Simin Nasseri ₅ , Mojtaba Davoudi _{6,

7}

Affiliation

Purpose

Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach.

Methods

A systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate keywords until June 2018.

Results

Of 1137 papers retrieved, 7 with a total sample size of 474 meat samples were used in the meta-analysis. The mean difference (MD) between the gas and charcoal cooking methods in the induction of each PAH was 2.053 μg/Kg. (95%CI: 1.022–3.085 μg/Kg; P < 0.001). The subgroup analysis of 17 trials indicated the difference between the two cooking methods increases when red meat rather than white meat is cooked (MD in red meat: 3.499 μg/Kg; 95%CI: 2.030–4.967; P < 0.0001 vs. MD in white meat: 3.319 μg/Kg; 95% CI: 1.689–4.950; P < 0.0001). Interestingly, studies that analyzed meat samples for fewer PAHs (cut-off ≤7) found a much wider difference between gas and charcoal-cooked meat (MD: 5.106 μg/Kg; (95% CI: 2.162–8.049; P < 0.001 in studies with ≤7 PAHs vs. MD: 1.447 μg/Kg; 95% CI: 0.628–2.266; P < 0.001 in studies with >7 PAHs).

Conclusions

It is necessary to avoid open flames of charcoal as the heat source or change the geometry of charcoal-fired cookstoves to prevent fat dripping on the fire and thus, excessive PAHs induction.

中文翻译：

气体与木炭明火对熟肉中多环芳烃诱导的影响：系统评价和荟萃分析。

目的

燃气和木炭的明火会在熟肉中产生多环芳烃 (PAH)。目前的研究旨在使用荟萃分析方法比较气体和木炭明火对熟肉中 PAHs 诱导的影响。

方法

根据 PRISMA 指南以电子方式对文献进行系统回顾。直到 2018 年 6 月，使用适当的关键字搜索了比较熟肉中多环芳烃含量与燃气和木炭的明火含量的实验研究。

结果

在检索到的 1137 篇论文中，有 7 篇总样本量为 474 个肉类样本用于荟萃分析。燃气和木炭烹饪方法在诱导每种 PAH 方面的平均差异 (MD) 为 2.053 μg/Kg。（95%CI：1.022–3.085 μg/Kg；P < 0.001）。17 项试验的亚组分析表明，当烹制红肉而不是白肉时，两种烹调方法之间的差异会增加（红肉中的 MD：3.499 μg/Kg；95%CI：2.030–4.967；P < 0.0001 与 MD白肉：3.319 μg/Kg；95% CI：1.689–4.950；P < 0.0001）。有趣的是，分析肉类样品中 PAH 含量较低（截断值 ≤7）的研究发现，气体和木炭烹制的肉类之间的差异要大得多（MD：5.106 μg/Kg；（95% CI：2.162–8.049；P < 0.001 在 ≤7 PAHs 与 MD 的研究中：1.447 μg/Kg；95% CI：0.628–2.266；P < 0.001 在 > 7 PAH 的研究中）。