Journal of Food Hygiene and Safety (한국식품위생안전성학회지)
- Volume 9 Issue 3
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- Pages.133-139
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- 1994
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
Pyrolytic Formation of Benzo[a]pyrene in Foods During Heating and Cancer Risk Assessment in Koreans
식품가열에 따른 Benzo[a]pyrene 생성 및 한국인의 발암 위해성 평가
Abstract
The pyrolytic formation of benzo[a]pyrene during the cooking procedure was analysed in beef, pork, pacific saury, rice, and soybean by HPLC. In raw foods, benzo[a]pyrene (B[a]P) was not detected or negligible, but it was increasingly formed when foods were boiled (0.010~0.037 ppb) and more dramatically during broiling (0.302~0.851 ppb) in a time dependent manner. Human daily intake of B[a]P in Koreans and cancer risk assessment were estimated based on food consumption per capita and carcinogenic potency of B[a]P. When cooked foods were consumed for entire life time, cancer risk was estimated to bo 1.77