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Dietary Risk Assessment for Polycyclic Aromatic Hydrocarbons in Foods  

이효민 (식품의약품안전청)
윤은경 (식품의약품안전)
박경아 (식품의약품안전)
김윤희 (식품의약품안전)
정소영 (식품의약품안전)
권기성 (식품의약품안전)
김명철 (식품의약품안전)
송인상 (식품의약품안전)
이철호 (고려대학교 생명공학)
Publication Information
Journal of Food Hygiene and Safety / v.19, no.1, 2004 , pp. 1-8 More about this Journal
Abstract
This study was executed to determine the cumulative dietary risk of PAHs exposed by food ingestion. Food samples including barbecued beef, barbecued pork, grilled chicken, ham, bacon and vegetable oil which were collected from food markets. These samples were saponified, extracted and cleaned up to purify PAHs, and then the purified sample solutions were analyzed by HPLC-FL. Generally, the levels of total PAHs in barbecued beef (0.2 ppb), bacon (0.3 ppb), barbecued pork (0.7 ppb), ham (0.8 ppb), and vegetable oil (1.2 ppb) were low, whereas the level of total PAHs in grilled chicken (9.3 ppb) was significantly high. For the exposure assessment of PAHs due to food ingestion, PAHs levels converted into TEQ$_{BaP}$, the average body weight for 20-73 age group and consumed levels of food proposed from report on the National Health and Nutrition Survey were used. The estimated lifetime average daily intake of dietary PAHs was 4.32${\times}$10$^{-4}$ $\mu\textrm{g}$-TEQ$_{BaP}$kg/day as the mean value. The dietary risk adjusted to cancer potency of benzo(a)pyrene as 7.3 (mg/kg/day)$^{-1}$ was 3.44${\times}$10$^{-6}$ based on current data.ata.
Keywords
PAHs (polycyclic aromatic hydrocarbons); TEFs (toxic equivalency factors);
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