Abstract
Polycyclic aromatic hydrocarbons (PAH), which are known environmental carcinogens, were analyzed in various foods in order to calculate the daily dietary intakes. Foods were collected through “market basket sampling”, and were classified into thirteen groups after being cooked.
PAH levels in fishes and shellfishes or in meats and eggs were found to be greatly increased after cooking. Fishes and shellfishes contained most PAH, followed by oils and fats or prepared foods.
The main contributors to PAH intake among the thirteen food groups are cereals because of the large amounts eaten, and fishes because of their rather high concentrations. The dietary intakes of PAH were calculated to be 620ng of pyrene, 150ng of anthracene, and 50ng of benzo (a) pyrene. PAHs other than the above mentioned ranged from 40ng to 100ng/day.
