Insights into Potential Mitigation Strategies for Polycyclic Aromatic Hydrocarbons in Foods
Yingfeng Xie, Yaqian Geng, Xinyu Liu, Fang Chen, Xiaosong Hu, Junfu Ji, Lingjun Ma
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are a typical group of persistent contaminants and have arisen public concern for their close correlation with health risks. Dietary exposure is the principal source of PAHs. They can be formed through the degradation, integration and cyclization of nutrients in foods during high-temperature food processing. Precursors in foodstuffs and processing conditions have a remarkable influence on the formation of PAHs, which can be modified to diminish their production. Moreover, the addition of exogenous active compounds, especially natural antioxidants is an effective approach to decrease PAHs in foods. Deleterious effects of PAHs, including immunotoxicity, carcinogenicity and teratogenicity have been revealed to have a strong relevance with human diseases. In this review, reported data on PAHs in various foods and maximum limit standards are provided. Also, based on a comprehensive understanding of the formation mechanisms, the mitigation strategies for their generation are summarized to diminish human exposure. Furthermore, potential intervention by phenolic compounds and various natural plant extracts are proposed to restrain PAHs toxicity, hence decreasing detrimental health effects.