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Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies

Year: 2025

Type: article

Abstract: In the present study, the concentration of 13PAHs and the six indicator PCBs was determined through GC-MS/MS in 36 grilled and fried fish products. The study is unique in terms of the simultaneous determination of two types of persistent organic pollutants in grilled and fried fish products. The concentration of ∑13PAHs and ∑6PCBs in these samples varied from 20.80 ± 2.06–947.65 ± 40.85 µg kg −1 and 2.86 ± 0.16–46.52 ± 0.46 µg kg −1 , respectively. Dietary exposure and human health risks due to the consumption of fried and grilled fish products for flexitarians, fish-eating population and the entire population were assessed. The incremental lifetime cancer risk (ILCR) estimates for the flexitarians, the entire population, and fish-eating population associated with dietary intake of these products ranged from 4.68 × 10 −5 to 1.32 × 10 −3 , 1.06 × 10 −3 to 2.97 × 10 −2 and 1.46 × 10 −3 to 4.12 × 10 −2 respectively. Furthermore, the cancer risk of grilled and fried fish products assessed for the fish-eating population was compared with the cancer risk of raw fish calculated based on the peer-reviewed Indian literature. The mitigation strategies for reduction of PAHs and PCBs in defined fish products have been recommended in the study. The study also highlights the need for in-depth research on PAHs and PCBs formation in grilled and fried fish products. • Grilled & fried fish samples were compared for PAHs and PCBs contamination levels. • Coal grilled fish samples showed highest levels of PAHs. • Levels of BaP in all the samples were found to exceed the EU limit (2 µg kg −1 ). • The ILCR for fish eating population ranged from 1.46 × 10 −3 to 4.12 × 10 −2 . • HI of PCBs for fish eating population was found exceeded (>1) in 66.67 % samples.

Source: Toxicology Reports

DOI: 10.1016/j.toxrep.2025.101953

Authors: Abhishek, S. Chakkaravarthi, Tripti Agarwal

Institution: National Institute of Food Technology Entrepreneurship and Management

Language: English

Topic: Toxic Organic Pollutants Impact

Subfield: Health, Toxicology and Mutagenesis

Field: Environmental Science

Domain: Physical Sciences

SDGs: Good health and well-being, Life below water

Open Access status: gold

Estimated APC paid: $2,530