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Dietary exposure to PCBs by seafood cooking method: A Korean study
Haeran Moon1, Da-Hye Kim1, Jeong-Eun Oh1
1Division of Civil Environmental Engineering, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan, 46241, Republic of Korea.
Chemosphere
|October 24, 2018
Summary
Cooking seafood did not significantly alter overall polychlorinated biphenyl (PCB) levels. However, low-PCB raw seafood showed increased PCB concentrations after cooking, while high-fat fish saw a slight decrease.
Area of Science:
- Environmental Chemistry
- Food Science
- Toxicology
Background:
- Polychlorinated biphenyls (PCBs) are persistent organic pollutants found in seafood.
- Understanding PCB levels in seafood is crucial for human health risk assessment.
- Cooking methods may influence PCB concentrations in consumed seafood.
Purpose of the Study:
- To analyze PCB congeners in various seafood types.
- To investigate the impact of seven different cooking methods on PCB levels.
- To assess the effect of cooking on dietary PCB intake.
Main Methods:
- Analysis of 82 PCB congeners in 237 seafood samples across 86 types.
- Comparison of PCB levels in 127 pairs of raw and cooked seafood from 51 species.
- Calculation of estimated daily intake (EDI) for raw and cooked seafood.
Main Results:
- Total PCB levels in raw seafood ranged from 0.01 to 20.6 ng/g ww.
- No statistically significant difference in PCB levels between raw and cooked seafood overall.
- Raw seafood with <1 ng/g PCB showed increased levels post-cooking; high-fat fish showed slight decrease.
Conclusions:
- Cooking generally does not significantly alter total PCB levels in seafood.
- Cooking may increase PCB concentrations in low-PCB seafood, posing a potential risk.
- Dietary intake of PCBs from seafood is influenced by both raw and cooked consumption patterns.
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