Contamination and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Seasoning Flour Products in Hunan, China

Minghui Cheng, Zhen Tan, Xiwen Zeng, Zhu Liu, Pingyu Liu, Anwar Ali, Huali Qiu, Wenjun Jiang and Hong Qin ()
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Minghui Cheng: Xiangya School of Public Health, Central South University, Changsha 410078, China
Zhen Tan: Changsha County Comprehensive Testing Center, Changsha 410100, China
Xiwen Zeng: Changsha County Comprehensive Testing Center, Changsha 410100, China
Zhu Liu: Xiangya School of Public Health, Central South University, Changsha 410078, China
Pingyu Liu: Changsha County Comprehensive Testing Center, Changsha 410100, China
Anwar Ali: Xiangya School of Public Health, Central South University, Changsha 410078, China
Huali Qiu: Changsha County Comprehensive Testing Center, Changsha 410100, China
Wenjun Jiang: Changsha County Comprehensive Testing Center, Changsha 410100, China
Hong Qin: Xiangya School of Public Health, Central South University, Changsha 410078, China

IJERPH, 2023, vol. 20, issue 2, 1-15

Abstract: Polycyclic aromatic hydrocarbons (PAHs) are persistent organic pollutants with carcinogenic, teratogenic, and mutagenic effects. Dietary intake is one of the significant exposure pathways of PAHs. In this study, gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) was used to detect 16 priority PAHs listed by the United States Environmental Protection Agency (USEPA) in seasoning flour products distributed in Hunan Province. The consumption of seasoning flour products by the Hunan population was investigated by questionnaire. The results showed that the detection rate of PAHs in seasoning flour products in Hunan Province was 92.41%. Among them, benzo[a]anthracene (BaA), phenanthrene (PHE), fluoranthene (FLA), and chrysene (CHR) were dominant. The total PAHs and benzo[a]pyrene (BaP) contents of soggy seasoning flour product samples were higher than those of crisp samples and chewy samples. The total amount of PAHs in rod-shaped and flaky samples were higher than that in filamentous and granular samples. The margin of exposure (MOE) values of various seasoning flour products and all age groups (children, adolescents, and adults) was much more significant than 10,000. Moreover, the incremental lifetime of cancer risk (ILCR) values of all age groups were below 1 × 10 −5 . The above results indicate that PAHs in seasoning flour products have a relatively low health risk for the Hunan population. Still, it is recommended that susceptible populations (children, adolescents, etc.) should control their intake of flour products.

Keywords: seasoning flour products; PAHs; health risk assessment (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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