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Polycyclic aromatic hydrocarbons in frying oils and snacks
Giorgia Purcaro1, José A Navas, Francesc Guardiola
1Department of Food Science, University of Udine, Via Marangoni 97, 33100 Udine, Italy.
Journal of Food Protection
|January 19, 2006
Summary
Cooking fumes may increase lung cancer risk. This study found polycyclic aromatic hydrocarbons (PAHs) in cooking oils and fried snacks remained below safety limits, suggesting minimal PAH risk from deep frying.
Area of Science:
- Environmental Health
- Food Science
- Analytical Chemistry
Background:
- High incidence of lung cancer in Chinese women linked to cooking oil fumes.
- Polycyclic aromatic hydrocarbons (PAHs) are mutagenic substances emitted from heated cooking oils.
Purpose of the Study:
- Investigate PAH development in oils and fried products (snacks) from deep frying.
- Assess PAH levels under various industrial and home-style frying conditions.
Main Methods:
- Solid-phase extraction for sample preparation.
- Reverse-phase high-performance liquid chromatography (HPLC) for separation.
- Spectrofluorometric detection for PAH quantification.
Main Results:
- No significant increase in PAH load observed in oils before and after frying.
- Benzo[a]pyrene concentrations in oils ranged from trace to 0.7 ppb.
- All analyzed samples, including fried snacks, had benzo[a]pyrene levels below the 2 ppb European Community limit.
Conclusions:
- Deep frying with various oils under different conditions does not significantly increase PAH levels.
- PAH concentrations in fried products and oils remain below established safety thresholds.
- The study mitigates concerns regarding PAH exposure from typical deep-frying practices.