@article{jfnr20221074,
author={{Ofosu, Isaac Williams and Larbi, Edmund Afari and Alale, Desmond and Ankar-Brewoo, Gloria Mathanda and Lutterodt, Herman Erick},
title={Cooked Rice Products (<i>Kwenkwen, Jollof, </i><i>Fried-rice, Angwamo </i>and<i> Kanzo</i>) as Sources of Polyaromatic Hydrocarbons and a Potential Public Health Concern},
journal={Journal of Food and Nutrition Research},
volume={10},
number={7},
pages={467--475},
year={2022},
url={http://pubs.sciepub.com/jfnr/10/7/4},
issn={2333-1240},
abstract={Cooking methods for rice products may also present contaminating polycyclic aromatic hydrocarbons (PAHs), which are known to be carcinogenic. This study collected a total of 54 different cooked rice products from the study area and extracts were made using the Quick, Easy, Cheap, Effective, Rugged and Safe (QuECheRS) method. After quantifying the PAH¡¯s concentrations using HPLC, standard protocols were used to determine the exposure of key PAHs (total benzo [a] pyrene (BaP), ¦²PAH4, ¦²PAH8) and the risks of consumers based on the rice consumption pattern from 760 participants. The results indicated 11 congeners, presenting 2-methylnaphthalene as the highly contaminating PAH (61.11%) and total benzo [a] pyrene (BaP) as the lowest (18.52%) contaminating PAH. The ¦²PAH4 and the ¦²PAH8 types presented 5<SUP>th</SUP>-95<SUP>th</SUP> percentiles concentrations ranging between 0.302 and 9.275 mg/kg for ¦²PAH4 and between 0.304 and 9.315 mg/kg for ¦²PAH8 respectively. However, benzo [a] pyrene (BaP)s concentration ranged between 0.050 and 1.526 mg/kg. The 95<SUP>th</SUP> percentile exposure (1.28-8.04 mg/kg (bw)-day), margin of exposure (MoEs) (&lt;10<SUP>4</SUP>), and incremental life time cancer risk (ILTCR) (1¡Á10<SUP>-3</SUP> >10<SUP>-4</SUP>) indicated high risk among the consumers. All eight non-carcinogenic PAHs showed significantly high hazard indices (HI >1) except for outliers which were isolated cases. Thus, the study suggests a high-risk predisposition of the top 5% of the consumer population of such cooked rice products. Constant monitoring is therefore warranted to maintain safety.},
doi={10.12691/jfnr-10-7-4}
publisher={Science and Education Publishing}
}