Polycyclic aromatic hydrocarbons content of food, water and vegetables and associated cancer risk assessment in Southern Nigeria

被引:3
作者
Nsonwu-Anyanwu, Augusta Chinyere [1 ]
Helal, Mohamed [2 ,3 ]
Khaked, Azza [2 ,4 ]
Eworo, Raymond [1 ]
Usoro, Chinyere Adanna Opara [1 ]
EL-Sikaily, Amany [2 ]
机构
[1] Univ Calabar, Dept Clin Chem & Immunol, Calabar, Nigeria
[2] Natl Inst Oceanog & Fisheries, Cairo, Egypt
[3] Univ Southern Denmark, Dept Biol, Odense, Denmark
[4] Univ Hail, Coll Med, Biochem Dept, Hail, Saudi Arabia
关键词
PAHS; CONTAMINATION; EXPOSURE; PRODUCTS; PROFILE; FRUITS; AREAS; SOILS; COAST; FISH;
D O I
10.1371/journal.pone.0306418
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
The polycyclic aromatic hydrocarbon content of water (four surface water, six underground water (borehole water), seven sachet water), barbecued food and their fresh equivalents (barbecued beef, fish, plantain, pork, yam, chicken, chevon, potato, corn), oil (three palm oil, nine vegetable oil), and fresh vegetable samples (water leaf, bitter leaf, cabbage, carrot, cucumber, pumpkin, garlic, ginger, green leaf, Gnetum Africana, onion, pepper) were determined by GC-MS analysis. The current study also determined the estimated lifetime cancer risk from ingesting polycyclic aromatic hydrocarbon-contaminated food. The polycyclic aromatic hydrocarbon content of water, oil, vegetable, and food samples were within the United States Environmental Protection Agency/World Health Organization safe limits. The naphthalene, benzo(b)fluoranthene, and benzo(k)fluoranthene levels in surface water were significantly higher than in borehole samples (P = 0.000, 0.047, 0.047). Vegetable oils had higher anthracene and chrysene compared to palm oil (P = 0.023 and 0.032). Significant variations were observed in levels of naphthalene, acenaphthylene, phenanthrene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, and dibenzo(a,h)anthracene among the barbecued and fresh food samples (P <0.05). Barbecued pork, potato, and corn had significantly higher naphthalene compared to their fresh equivalents (P = 0.002, 0.017, and <0.001). Consumption of barbecued food and surface water may be associated with higher exposure risk to polycyclic aromatic hydrocarbons which may predispose to increased cancer health risk. The current work explores in depth the concentration of polycyclic aromatic hydrocarbons in different dietary categories that pose direct risk to humans via direct consumption. These findings add knowledge to support future considerations for human health.
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页数:19
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