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Polycyclic aromatic hydrocarbons (PAHs) content of edible vegetable oils in Iran: A risk assessment study

Mojtaba Yousefi1, Ghazal Shemshadi2, Nasim Khorshidian3

  • 1Student Research Committee, Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences, Tehran, Iran; Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|June 2, 2018
PubMed

Keywords:
Edible oilIncremental lifetime cancer risk (ILCR)Margin of exposure (MOE)Monte Carlo simulation (MCS)Polycyclic aromatic hydrocarbons (PAHs)Toxic equivalency factors

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