Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment.

Abstract

The aim of this study was to assess the level of PAHs and associated health risks in different types of fish cooked with different methods, using the MSPE-GC/MS technique (magnetic solid phase extraction with gas chromatography/mass spectrometry). The limits of detection (LODs), limits of quantification (LOQs) and recovery percentages ranged from 0.1 to 0.63μg/kg, 0.3-1.89μg/kg, and 93.7 to 102.6%, respectively. The results showed that the mean of ƩPAHs in all samples was 20.31±6.60µg/kg. Additionally, PAH4 and BaP levels in all samples were 4.58±1.40 and 1.08±0.36µg/kg, respectively, which were below the European Union (EU) standard level (12 and 2µg/kg, respectively). The results showed that among 5 types of fish, starry sturgeon had highest average total PAHs (13.24±1.84µg/kg), while Caspian Sea sprat had the lowest average total PAHs (1.24±0.8µg/kg). In terms of cooking methods (charcoal-grilled fish, fried fish and oven-grilled fish), charcoal-grilled fish had the highest average total PAH level at 25.41±7.31µg/kg, while the lowest average total PAH was found in the raw fish sample at 16.44±4.63µg/kg. The Monte Carlo Simulation was used to determine the 95% ILCRs (Incremental Lifetime Cancer Risk) due to ingestion of fish. The results showed that the ILCR for adults was 2.85E-9, while for children it was 1.32E-8. Therefore, based on these findings, it can be concluded that the consumption of fish cooked with different methods does not pose a risk to human health in terms of the amount of PAHs (ILCR<1×10-4).