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海鲜中的多环芳:系统审查,元分析和健康风险评估

Luhang Liu¹, Qin Xiao¹, Anyi Chen¹

¹School of Public Health, Chongqing Medical University, No. 1, Yixueyuan Road, Yuzhong District, Chongqing, 400016, People's Republic of China.

Environmental geochemistry and health

|December 17, 2025

概括

海鲜中的多环芳 (PAH) 构成全球健康风险. 该审查发现,全球海鲜中的PAH含量超过了某些地区的安全限值,并强调需要进行更严格的监测.

科学领域:

环境化学环境化学
食品安全食品安全
公共卫生公共卫生

背景情况:

海鲜是全球粮食来源,使得多环芳 (PAH) 污染对人类健康造成重大关注.
多氧化是一种环境污染物,通常在,烤或加工食品中发现,包括海鲜.

研究的目的:

系统地审查和元分析全球海鲜的多环芳 (PAH) 度.
评估相关的人类健康风险,并确定海鲜中PAH的主要来源.

主要方法:

在ScienceDirect,PubMed和Web of Science (2013-2023) 的系统文献搜索.
包括18项高质量的研究,使用Joanna Briggs Institute (JBI) 检查清单进行评估.
进行了元分析,灵敏度,子组和诊断比率分析.

主要成果:

海鲜中PAH的平均总度为71.024 ng/g;平均子[a]烯为3.110 ng/g.
甲含量超过了欧盟限制 (2.0微克/公斤),但低于中国标准 (5.0微克/公斤) 的特定产品.
根据海鲜类型和地区,PAH度有很大差异;有机物质的燃烧是主要来源.

结论:

海鲜中PAHs的致癌风险超过了意大利,中国和尼日利亚的安全门.
加强海鲜和水生环境中PAHs的监测和监管对这些地区至关重要.
未来的研究应该扩大对综合风险评估的物种和地理范围.

关键词:

危害健康的风险健康风险进行元分析分析.多环芳香碳化合物多环芳香碳化合物海鲜海鲜海鲜海鲜海鲜

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