Dietary intake of polycyclic aromatic hydrocarbons

Abstract

Assay of polycyclic aromatic hydrocarbons (PAH) in foods most commonly focuses on those non‐alkylated members of the PAH‐group that contain three or more fused aromatic rings in the molecule. In this study only four and higher aromatic ring systems are considered. Samples were assayed for 15 individual PAH, the selection of which was based on carcinogenicity, occurrence and methodological restrictions. Basic steps of the analytical methodology are described and results for replicate analysis (repeatability) and recovery (accuracy) are given. Mean recovery is 79–111%, dibenzo(a,h)pyrene excluded. Repeatability of results is within 10% of the mean for PAH levels of ca. 100 down to less than 0.03 μg‐kg^‐1 of product. Results are presented for a variety of foods and bovine kidney. Total PAH contamination of smoked meat products, smoked sausage, bread, biscuits, bovine kidney, endive and red beets is below 20 μg kg^‐1 of product. Margarine (N = 38), mussels (N=10), spinach (N = 5) and kale (N = 8) were also assayed for PAH. Highest levels were found in mussels and kale; range of total PAH‐contamination in mussels is 124–384 μg.kg^‐1 and for kale 46–219 μg.kg^‐1 of product.

Oral PAH intake per capita in the Netherlands was calculated from PAH levels measured in 50 duplicate portions of 24‐hour diets. Total daily PAH intake ranges from 1.1–22.5 μg per capita which agrees very well with the PAH intake estimated by Santodonato et al.⁴ Results indicate that 30% of the oral intake are carcinogens.

Key words:

• Polycyclic aromatic hydrocarbons
• dietary intake
• aromatic ring systems

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