Journal
JOURNAL OF ENVIRONMENTAL SCIENCES
Volume 26, Issue 2, Pages 432-439Publisher
SCIENCE PRESS
DOI: 10.1016/S1001-0742(13)60424-6
Keywords
dietary exposure; food; health risk assessment; polycyclic aromatic hydrocarbons (PAHs); benzo[a]pyrene
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Funding
- Ministry of Environmental Protection [200809101]
- Fundamental Research Funds for the Central Universities of China Institute of Industrial Relations [11zy047]
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Sixteen polycyclic aromatic hydrocarbons (PAHs) were determined in 24 duplicate-diet samples from people in Taiyuan during summer and winter in 2009. Dietary intake of PAHs for 2862 participants was subsequently estimated by a survey in Taiyuan. Results from these 24 samples were compared with a raw food study in Taiyuan in 2008. Three main sources of dietary PAHs are vegetables, wheat flour and fruits, the sum of which contributes 75.95% of PAHs in dietary food. Compared to the estimated value in raw food, much more B[a]P-eq (benzo[a]pyrene equivalents) were detected in food samples collected in the duplicate-diet study in Taiyuan (60.75 ng/day). The cooking process may introduce more B[a]P-eq into food, and the relative contribution of 16 PAHs in the diet would be changed during the cooking procedure.
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