Evaluation of polycyclic aromatic hydrocarbons (PAHs) in processed cereals: A meta-analysis study, systematic review, and health risk assessment
Mahtab Einolghozati, Elaheh Talebi‐Ghane, Sahar Amirsadeghi, Fereshteh Mehri
Abstract
Background: The present study investigated the contamination of processed cereals such as bread, spaghetti, flour, and bran, with polycyclic aromatic hydrocarbons (PAHs). Scope and approach: The databases such as PubMed, Scopus, and Science Direct were searched from 14/December/1972 to 25/May/2021. Key findings: We identified 639 articles and selected 18. The highest PAH concentrations found in bread, spaghetti, flour, and bran were related to anthracene, chrysene, fluorene, and naphthalene, respectively. On the other hand, the lowest PAH concentrations found in bread, spaghetti, flour, and bran were related to benzo[k]fluoranthene, benzo[a]pyrene, dibenz[a,h]anthracene, anthracene and dibenz[a,h]anthracene, respectively. Moreover, carcinogenetic and mutagenic risk assessment of the PAHs revealed a country-to-country variation. As a result, evaluation and control of PAHs in cereals should be done.