The Pollution Levels of PAHs in Chinese Food

Abstract

PP-30-095 Background/Aims: In the 1980s, many cities of China began to carry out the study of food PAHs. At that time, most work mainly concentrated on the BaP content of vegetable crops. In the 1990s, researchers started to analyze the PAHs in food such as fish, meat, etc. In recent years, it was also reported that the level of daily dietary exposure to PAHs. Methods: The PAHs contents in food of Chinese provinces are as follows: in 2007, through detecting dried fish and meat floss in Fujian, 12 kinds of PAHs were found. In which the content of naphthalene and phenanthrene is relatively large; the study of population exposure levels of Tianjin showed us that dietary and respiratory exposure is the main way which people exposure to PAHs in Tianjin area. Dietary exposure in the daily exposure is 75%. In dietary intake, the biggest contribution is the grain, almost 38.3%. In 2003, the detection of guangdong foshan vegetable samples showed us that the average content of PAHs is 180.0 μg/kg, the PAHs levels of leafy vegetables is higher than fruit and legumes; 2006 in Guiyang, Guizhou Province, through detecting Fried foods, researchers found that there is excessive amount of BaP in some fried dough sticks; Guangxi Zhuang people have the habit of preserving and eating bacon, they marinate meat with high salt dipping and smoked it to make bacon. The PAHs content of such food is higher; Chongqing locals like to use smoked meat and fish ways to preserve food, which will generated PAHs pollution; Shanghai people like Fried food, such as fried fish/meat, fried pasta, fried eggs, and fried peanuts, which increases the risk of exposure to PAHs. Results: The differences of diet in various regions of China led to the pollution of PAHs in food is not the same. Conclusion: In order to reduce pollution of PAHs in food, we suggest to change the traditional diet in some areas, reduce the consumption of fried and barbecue food.