Research Section Analysis of 200 food items for benzo[a]pyrene and estimation of its intake ίη an epidemiologic study* Ν. Kazerouni a,c,*, R. Sinha a, Che-Han Hsu b,l, Α. Greenberg b,2, Ν. Rothman a "Divi8ion οι CαncCl' Epiden1iology αnd Genetic8, ΝαΙίοnαl Cαncer In8titute, ΝαΙίοnαl Ιn8ιίΙιιΙα ο/' Heαlth, Eχeωtίve ΡΙαΖα South, RIl1 7033, 6120 Execι;tivc Blvd, Rockvillc, MD 20892, USA bDepαrtIl1ent οjΈnvίrοnΙl1entαl SciencC8, Cook c.Όllege, RLifger8 υnίνCI'8ίΙΥ, Nell' Bnln8\vicl(, NJ 08903, USA CDeΡαι'Ιn1ent οι ΡΓeνenιίve Medicine αnd BiOlneuiC8, Unij(JΓmed Scγvice8 υnίνcγ8ίΙγ οjΊlιe ΗeαΙιl1 S(:ienC'e8, 4301 Jone8 BI'i,!ge Roαd, BethC8dα, MD 20814-4799, USA Accepted 1 October 2000 Animal stιιdies have shown that dietary intake of benzo[α]pyrene (BaP), a polycyclic aromatic hydrocarbon (ΡΑΗ), canses increased levels of tumors at several sites, particιιlarly ίη the upper gastrointestinal tract. However, the role of dietary intake of BaP and cancer ίη humans is not clear. We CIeated a BaP database of selected food products that could be lίnl(ed to Food Frequency Qnestionnaires (FFQs) to estimate BaP intake. BaP levels were measnred for each food line-item (composite samples) which consisted of a variety of foods ίη a FFQ. Composite sample parts were derived from the Second National Health and Nutrition Examination Survey (NHANES Π) which represents the most common food items consumed by the general popιιlation. Meat samples were cooked by different techniqnes ίn controlled conditions, and by varions restanrants and fast-food chains. Non-meat products were purchased from the major national supermarket chains. The qnantities of BaP were measnred using a thin-Iayer chromatography (TLC)/spectrofluorometer technique and were highly coaelated with both BaP (radius = 0.99) and sum of carcinogenic ΡΑΗ (1'=0.98) measured by HPLC technique. We lίnl(ed ΟΙΙΓ database to the results from a FFQ and estimated the daily BaP intal<e of varions food items ίη 228 snbjects ίn the Washington, DC metropolitan area. The highest levels of BaP (ιιρ to abont 4 ng BaP/g of cooked meat) were found ίη grilled/barbecued very well done steaks and hamburgers and ίη grilled/barbecued well done chicken with skin. BaP concentrations were lower ίη meats that were grilled/barbecued to medium done and ίη all broiled ΟΓ pan-fried meat samples regardless of doneness level. The BaP levels ίn non-meat items were generally low. However, certain cereals and greens (e.g. I<ale, collard greens) had levels ιιρ to 0.5 ng/g. Ιη our population, the bread/cereal/grain, and grilled/barbecued meat, respectively, contributed 29 and 21 Ρeιτent to the mean daily intal(e of BaP. This database may be helpful ίη initial attempts to assess dietary BaP exposnres ίn stιιdies of cancer etiology. Pnblished by Elsevier Science Ltd. Κcγ\VΟΓds: Po!ycyc!ic aromatic hydrocarbons; Benzo[α]pyrene; Meat; Pork; Chicken; Seafood; Vegetab!es; Fruit; Grains; Fat; Sweets; Pan-fry; Oven-broi1; Gri11; Barbecue; Carcinogenic; Food frequency questionnaire; Cancer AbbI'eviαtion8: ΒαΡ, benzo[α]pyrene; FFQ, Food Frequency Questionnaire; HCA, heterocyc1ic amine(s); ΡΑΗ, p01ycyc1ic aromatic hydrocaΓbοn(s); HHHQ, Hca!th Habits and ΗίstΟΓΥ QιιcstίοnnaίΓC; ng, nanοgΓanι; NHANES ΙΙ, Sccond Nationa! Hca!th and NιιtΓίΙίon Examination Survey; TLC, thin !ayer chromatography; THEES, Tota! Ηηmαη Exposure to Environmenta! Substances. The opinions ΟΓ assertions contained herein are the private ones ο[ the author and are ηοΙ Ιο be constrned as officia! ΟΓ reflecting the views ο[ the United States Department of Defense ΟΓ the Uniforιned Services University of the Health Sciences. * COΓrcsponding aιιthΟΓ. Tcl.: + 1301-594-7296; fax: + 1301-496-1854. E-ιnαil α(/drc8s: kazeroun@exchange.nih.gov (Ν. Kazerouni). \ CLIncnt addΓCSS: DCΡaΓtmcnt ofHospita! and Hca!th CaΓC ΑdnιίnίstΓatίοn, Chnng-Tai Institιιtc ofHca!th Scicnccs and Tcchno!ogy, 11, Po-tzc Lane, Τα1ωn, Taichung, 40605, Taiwan, ROC. 2 Cnrrent address: Department ο[ Chemistry, University ο[ New Hampshire, Dnrham, ΝΗ 03824, USA. 0278-6915/01/$ scc front mattcJ' Pnblishcd by EIscvicJ' Scicncc Ltd. ΡΙΙ: S0278-6915(00)00158-7

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Analysis of 200 food items for benzo[a]pyrene andestimation of its intake ίη an epidemiologic study

The recent literature describing polycyclic aromatic hydrocarbons (PAHs) in air, water, soil and sediment, waste sludge, biomonitoring, toxicity, are reviewed. Aspects of sampling, sample preparati...

Polycyclic aromatic hydrocarbons. A review

Authenticity of dairy products has become an urgent issue for producers, researchers, governments, consumers and so on due to the increase of falsification procedures inducing lost large of money as well as the confidence of consumers. The determination of the authenticity and the detection of adulteration of milk and dairy products have been determined by several analytical techniques (e.g., physico-chemical, sensory, chromatography, and so on). Although these methods are considered as the reference ones, they required sophisticated analytical equipment's and skilled operators; they are also time consuming and need both the purchase and disposal of chemical reagents. Therefore, there is a need to find cheap and fast methods for the determination of the authenticity and the detection of adulteration of these products. Thus, spectroscopic techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others, in combination with multivariate data analysis methods could be considered helpful tools in this domain. The advantages and disadvantages of each technique will be also discussed in this review.

Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review

Mesophilic lactobacilli are the most important components of the non-starter lactic acid bacteria (NSLAB) microbiota of cheese. This reviews up-dates the most relevant findings concerning the sources of contamination, energy compounds, diversity, genome features and environmental adaptation responses, which enable their growth in cheese during ripening as the main determinant of secondary proteolysis. The use of NSLAB as adjunct cultures is positively documented but it is not free from drawbacks. Attenuation of adjunct cultures could be achieved through promising treatments. Notwithstanding the agreeable and in some cases standard features of traditional raw milk cheeses, mesophilic lactobacilli should not be considered simply as NSLAB because a number of pros may strengthen their use as secondary/adjunct starters with the potential to better control and improve cheese ripening.

Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream

The effect of soy protein concentrate (0, 1.5, 3, and 4.5%) on the physical, chemical, and sensory properties of strawberry flavored (0, 0.01 and 0.02%) ice cream samples was examined. All samples were analyzed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L-, a-, b- values, flavor, body and texture, and appearance. Substituting soy protein concentrate (SPC) in ice cream formula for non-fat dry milk (NFDM) positively influenced the nitrogen content, viscosity values, and melting and appearance properties of the ice cream samples while overrun values and flavor scores were negatively affected. SPC could be incorporated into the ice cream formula in the range of 1.5–3% devoid of significantly diminishing the physical, chemical, and sensory properties.

The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

Microbial communities involved in Kaşar cheese ripening

The elemental fingerprint of honey provides important information with regard to environmental monitoring, authentication, and quality assurance, including nutritional and toxicological aspects. While inductively coupled plasma mass spectrometry is widely used for the multi-elemental trace analysis, the method of digestion depends on various factors. Six digestion procedures, including a microwave assisted digestion approach using diluted reagents, were evaluated. The methods were assessed in terms of accuracy, precision, sensitivity, cost, simplicity, speed, and sample capacity. In addition, elemental analysis of honey from Cankiri Province (Turkey) was reported for the first time. Twenty-nine elements were determined; of these, concentrations of 14 elements have not been previously reported in Turkish honey. The concentrations of lead and cadmium in Cankiri honey were low compared to levels previously reported for Anatolian honey. Aluminum was the most abundant element among the toxic metals determined;...

Evaluation of Digestion Procedures for Trace Element Analysis of Cankiri, Turkey Honey by Inductively Coupled Plasma Mass Spectrometry

Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection

In this study, textural, rheological, particle size distribution (PSD), and sensory analyzes were performed to determine the possibility of using different oils or fats in production of cocoa hazelnut cream. The cream sample containing the margarine did not show oil separation as in the control samples. The closest accelerated fat separation values to the control samples were observed in cream samples containing margarine (6.87%) and sunflower seed oil (9.87%). The numerical D[4,3] values, represent the volume weighted mean particle diameter, obtained in samples with olive, sunflower seed, and palm super olein oils resembled results for control samples. Among the experimental samples, cream samples with hazelnut, margarine, and sunflower seed oils had the highest flavor and aroma scores. As fat or oil solidity increased, the oil separations and the flow behavior index decreased; however, the spreadability, stickiness, consistency index, apparent viscosity, the storage, and loss modulus and PSD parameters increased. PRACTICAL APPLICATIONS: This study showed the effects of different fats and oils on technological characteristics of cocoa hazelnut cream. The results obtained will be beneficial in selecting the oils or fats in the production of cocoa hazelnut cream and determining the appropriate mixing ratios of them. Considering the cost and technological properties, anhydrous margarine, and sunflower seed oil could be suggested.

Oğuz Aydemir

Papers

The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

Microbial communities involved in Kaşar cheese ripening

Evaluation of Digestion Procedures for Trace Element Analysis of Cankiri, Turkey Honey by Inductively Coupled Plasma Mass Spectrometry

Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection

Utilization of different oils and fats in cocoa hazelnut cream production