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<p>Polycyclic aromatic hydrocarbons (PAHs) are process contaminants with dietary exposure as a key route into the human body. Findings from the Singapore Total Diet Study revealed that higher levels of PAHs were found in food categories such as nuts and seeds, sauces and condiments, fruiting vegetables as well as fungi and seaweed. The choice of cooking method may influence the PAH levels in food such as fish and seafood products where stir-frying was associated with higher PAHs levels than boiling and steaming. Monte Carlo simulation was applied in the PAHs probabilistic exposure assessment using optimistic and pessimistic model scenarios. Lifetime cancer risk due to total dietary exposure to PAHs was estimated to be between 4.63 × 10<sup>− 5</sup> and 5.17 × 10<sup>− 3</sup>. Attributable Disability-Adjusted Life Years (DALYs) for the Singapore population were estimated to be between 2.36 × 10<sup>− 1</sup> and 92.5 years under the optimistic and pessimistic model scenarios respectively. These values reflect a relatively low burden of disease attributable to dietary PAHs exposure for consumers in Singapore and elsewhere. Further research and monitoring, along with policy considerations, will be crucial for reducing dietary exposure to PAHs and safeguarding consumer health.</p>

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Probabilistic dietary exposure assessment of polycyclic aromatic hydrocarbons (PAHs) and its associated disease burden in Singapore

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年2月12日

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  • Angela Li,
  • Min Ern Chen,
  • Geraldine Songlen Lim,
  • Benjamin Er,
  • Mei Hui Liu,
  • Valerie Sin,
  • Wei Jie Seow,
  • Gene Yong-Kwang Ong,
  • R Ponampalam,
  • Boon Kiat Kenneth Tan,
  • Joanna Khoo,
  • Joanne Sheot Harn Chan,
  • Kyaw Thu Aung

摘要

Polycyclic aromatic hydrocarbons (PAHs) are process contaminants with dietary exposure as a key route into the human body. Findings from the Singapore Total Diet Study revealed that higher levels of PAHs were found in food categories such as nuts and seeds, sauces and condiments, fruiting vegetables as well as fungi and seaweed. The choice of cooking method may influence the PAH levels in food such as fish and seafood products where stir-frying was associated with higher PAHs levels than boiling and steaming. Monte Carlo simulation was applied in the PAHs probabilistic exposure assessment using optimistic and pessimistic model scenarios. Lifetime cancer risk due to total dietary exposure to PAHs was estimated to be between 4.63 × 10− 5 and 5.17 × 10− 3. Attributable Disability-Adjusted Life Years (DALYs) for the Singapore population were estimated to be between 2.36 × 10− 1 and 92.5 years under the optimistic and pessimistic model scenarios respectively. These values reflect a relatively low burden of disease attributable to dietary PAHs exposure for consumers in Singapore and elsewhere. Further research and monitoring, along with policy considerations, will be crucial for reducing dietary exposure to PAHs and safeguarding consumer health.