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Risk assessment of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in processed meat, cooked meat and fish-based products using the margin of exposure approach

Background: The objective of this study is to assess the risk of exposure of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in meat and fish-based products marketed in Malaysia using the margin of exposure (MOE) approach. Methods: Benchmark Dose (BMD) software was us...

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Main Authors: Ab-Latif, Nurin Irdina, Abdullah, Rozaini, Omar, Syaliza, Sanny, Maimunah
Format: Article
Language:English
Published: Penerbit Universiti Sains Malaysia 2024
Online Access:http://psasir.upm.edu.my/id/eprint/113399/1/113399.pdf
http://psasir.upm.edu.my/id/eprint/113399/
http://www.mjms.usm.my/MJMS31022024/MJMS31022024_11.pdf
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spelling my.upm.eprints.1133992024-11-22T06:24:53Z http://psasir.upm.edu.my/id/eprint/113399/ Risk assessment of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in processed meat, cooked meat and fish-based products using the margin of exposure approach Ab-Latif, Nurin Irdina Abdullah, Rozaini Omar, Syaliza Sanny, Maimunah Background: The objective of this study is to assess the risk of exposure of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in meat and fish-based products marketed in Malaysia using the margin of exposure (MOE) approach. Methods: Benchmark Dose (BMD) software was used to model the BMD at a lower end of a one-sided 95% confidence interval with a 10% incremental risk (BMDL10) of PAHs and HCAs from different target organ toxicities. The MOEs of PAHs and HCAs in meat and fish-based products were determined by utilising the calculated BMDL10 values and estimated daily intake of meat and fish-based products from published data. Results: The calculated BMDL10 values of PAHs (i.e. benzo[a]pyrene [BaP] and fluoranthene [FA]) and HCAs (i.e. 2-amino-3,8,dimethylimidazo[4,5-f]quinoxaline [MeIQx] and 2-amino-1-methyl-6-phenylimidazo[4,5,6]pyridine [PhIP]) ranged from 19 mg/kg bw/day to 71,801 mg/kg bw/day. The MOE of BaP ranged from 41,895 to 71,801 and that of FA ranged from 19 to 1412. As for MeIQx and PhIP, their MOEs ranged from 6,322 to 7,652 and from 2,362 to 14,390, respectively. Conclusion: The MOEs of FA, MeIQx and PhIP were lower than 10,000, indicating a high concern for human health and therefore demanding effective risk management actions. Penerbit Universiti Sains Malaysia 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/113399/1/113399.pdf Ab-Latif, Nurin Irdina and Abdullah, Rozaini and Omar, Syaliza and Sanny, Maimunah (2024) Risk assessment of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in processed meat, cooked meat and fish-based products using the margin of exposure approach. Malaysian Journal of Medical Sciences, 31 (2). pp. 130-141. ISSN 1394-195X; eISSN: 2180-4303 http://www.mjms.usm.my/MJMS31022024/MJMS31022024_11.pdf 10.21315/mjms2024.31.2.11
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Background: The objective of this study is to assess the risk of exposure of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in meat and fish-based products marketed in Malaysia using the margin of exposure (MOE) approach. Methods: Benchmark Dose (BMD) software was used to model the BMD at a lower end of a one-sided 95% confidence interval with a 10% incremental risk (BMDL10) of PAHs and HCAs from different target organ toxicities. The MOEs of PAHs and HCAs in meat and fish-based products were determined by utilising the calculated BMDL10 values and estimated daily intake of meat and fish-based products from published data. Results: The calculated BMDL10 values of PAHs (i.e. benzo[a]pyrene [BaP] and fluoranthene [FA]) and HCAs (i.e. 2-amino-3,8,dimethylimidazo[4,5-f]quinoxaline [MeIQx] and 2-amino-1-methyl-6-phenylimidazo[4,5,6]pyridine [PhIP]) ranged from 19 mg/kg bw/day to 71,801 mg/kg bw/day. The MOE of BaP ranged from 41,895 to 71,801 and that of FA ranged from 19 to 1412. As for MeIQx and PhIP, their MOEs ranged from 6,322 to 7,652 and from 2,362 to 14,390, respectively. Conclusion: The MOEs of FA, MeIQx and PhIP were lower than 10,000, indicating a high concern for human health and therefore demanding effective risk management actions.
format Article
author Ab-Latif, Nurin Irdina
Abdullah, Rozaini
Omar, Syaliza
Sanny, Maimunah
spellingShingle Ab-Latif, Nurin Irdina
Abdullah, Rozaini
Omar, Syaliza
Sanny, Maimunah
Risk assessment of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in processed meat, cooked meat and fish-based products using the margin of exposure approach
author_facet Ab-Latif, Nurin Irdina
Abdullah, Rozaini
Omar, Syaliza
Sanny, Maimunah
author_sort Ab-Latif, Nurin Irdina
title Risk assessment of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in processed meat, cooked meat and fish-based products using the margin of exposure approach
title_short Risk assessment of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in processed meat, cooked meat and fish-based products using the margin of exposure approach
title_full Risk assessment of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in processed meat, cooked meat and fish-based products using the margin of exposure approach
title_fullStr Risk assessment of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in processed meat, cooked meat and fish-based products using the margin of exposure approach
title_full_unstemmed Risk assessment of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in processed meat, cooked meat and fish-based products using the margin of exposure approach
title_sort risk assessment of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in processed meat, cooked meat and fish-based products using the margin of exposure approach
publisher Penerbit Universiti Sains Malaysia
publishDate 2024
url http://psasir.upm.edu.my/id/eprint/113399/1/113399.pdf
http://psasir.upm.edu.my/id/eprint/113399/
http://www.mjms.usm.my/MJMS31022024/MJMS31022024_11.pdf
_version_ 1817844632092934144
score 13.23648

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