Determination of Selected Hydroxylated PAHs in Urine Samples of Individuals Consuming Grilled Marshmallows

Marshmallows are confectioneries that are popular among children and teenagers around the world. Barbecues and the consumption of grilled marshmallows, especially by children, have become fashionable in many countries. Grilled marshmallows may contain carcinogenic polycyclic aromatic hydrocarbons (PAHs). Hydroxy-PAHs (OH-PAHs) concentration in the urine of volunteers after the consumption of grilled marshmallows, as biomarkers of exposure to PAHs, have been determined. A total of 24 participants consumed marshmallows grilled under similar conditions. Urine samples were collected before and after the consumption of grilled marshmallows. 1-hydroxypyrene and 9-hydroxyphenanthrene concentrations in urine samples were determined using the HPLC-FLD technique after enzymatic hydrolysis and isolation by solid-phase extraction (SPE). The average concentration of 1-hydroxypyrene was 0.21 ± 0.16 µg/g creatinine and of 9-hydroxypenanthrene was 2.78 ± 2.55 µg/g creatinine. The concentrations of OH-PAHs in the urine of volunteers eating colored grilled marshmallows were higher compared to the consumption of white ones. In the case of 9-hydroxyphenanthrene this difference was statistically significant p < 0.05. Grilled marshmallows constitute a source of exposure to PAHs, especially in the group of children and adolescents. Even consumption of small or moderate amounts of grilled marshmallows resulted in a significant increase in concentrations of PAH metabolites in the urine compared to the level of these compounds before the intake.