medlitГигиена и санитарияHygiene and Sanitation0016-99002412-0650Federal Scientific Center of Hygiene named after F.F. Erisman10.47470/0016-9900-2019-98-7-771-776medlit-370Research ArticleГИГИЕНА ПИТАНИЯFOOD HYGIENEГигиеническая характеристика уровней контаминации полициклическими ароматическими углеводородами пищевой продукцииHygienic characteristic of the contamination levels by polycyclic aromatic hydrocarbons of foodhttps://orcid.org/0000-0002-5493-9799СычикС. И.SychikS. I.noemail@neicon.ruhttps://orcid.org/0000-0003-4012-2507ДолгинаНаталья АлексеевнаDalhinaNatallia A.

Специалист лаб. комплексных проблем гигиены пищевых продуктов Республиканского унитарного предприятия «Научно-практический центр гигиены», 220012, Минск, Республика Беларусь.

e-mail: dlginan@rambler.ru

MD, specialist of the Laboratory of Complex Problems of Food Hygiene of the Scientific-Practical Centre of Hygiene, Minsk, 220012, Republic of Belarus.

e-mail: dlginan@rambler.ru

dlginan@rambler.ruhttps://orcid.org/0000-0003-1240-1234ФедоренкоЕ. В.FedorenkoE. V.noemail@neicon.ruhttps://orcid.org/0000-0002-7245-3776БелышеваЛ. Л.BelyshevaL. L.noemail@neicon.ruРеспубликанское унитарное предприятие «Научно-практический центр гигиены»Republican Unitary Enterprise Scientific-Practical Centre of Hygiene201914102020987771776Copyright © Сычик С.И., Долгина Н.А., Федоренко Е.В., Белышева Л.Л., 20202020Сычик С.И., Долгина Н.А., Федоренко Е.В., Белышева Л.Л.Sychik S.I., Dalhina N.A., Fedorenko E.V., Belysheva L.L.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.rjhas.ru/jour/article/view/370Введение

Введение. Пищевая продукция является одним из основных путей поступления химических контаминантов в организм человека. К таким соединениям относятся полициклические ароматические углеводороды (ПАУ), в частности бенз(а)пирен (БП), который согласно классификации Международного агентства по изучению рака относится к 1-й группе канцерогенных веществ для человека.

Материал и методы

Материал и методы. Изучены уровни контаминации БП и суммой 4ПАУ (БП, бенз(а)антрацен (БаА), бенз(b)флуорантен (БbФ), хризен (ХР)) продуктов какао-переработки, копчёных мясных и рыбных продуктов, масложировой продукции и копчёных сыров. Определение указанных соединений проводилось с использованием метода высокоэффективной жидкостной хроматографии с флуориметрическим детектором. Всего исследовано 147 образцов пищевой продукции. Моделирование количественной характеристики проб, которые квалифицируются как «ниже ПО» или «не обнаружено», выполнено согласно рекомендациям FAO/WHO и EFSA.

Результаты

Результаты. Средние уровни контаминации БП и суммой 4ПАУ по медиане составили от 0,0065 и 0,26 мкг/кг в продуктах какао-переработки до 0,20 и 3,72 мкг/кг в масложировой продукции соответственно. Высокие, приближающиеся к максимальному, уровни загрязнения БП достигали 1,29 мкг/кг в маслах растительных и жирах, а суммой 4ПАУ – 7,87 мкг/кг в копчёной рыбной продукции. Наибольшие уровни контаминации БП наблюдались в какао-масле (2,11 мкг/кг), в майонезе (1,45 мкг/кг), в маргарине (1,29 мкг/кг), а суммой 4ПАУ – в чипсах из свинины сырокопчёной (10,11 мкг/кг), в какао-масле (9,27 мкг/кг), в снэках из мяса птицы (7,77 мкг/кг). Гигиеническая оценка полученных результатов не выявила превышения максимально допустимых уровней БП и суммы 4ПАУ во всех образцах исследованной пищевой продукции.

Заключение

Заключение. Учитывая высокую гигиеническую значимость обсуждаемых соединений, обладающих канцерогенными свойствами, необходимо проведение оценки риска здоровью, ассоциированного с наличием указанных соединений в пищевой продукции, с учётом смеси ПАУ в зависимости от их индивидуального вклада в общий уровень алиментарной нагрузки и различной степени канцерогенной активности. Следует разрабатывать и внедрять меры по снижению их уровня в рационе.

Introduction

Introduction. Foods are one of the main ways of entering chemical contaminants in the human body. Such compounds include polyaromatic hydrocarbons (PAHs), in particular, benzo(a)pyrene (BP), which according to the classification of the International Agency for Research on Cancer belongs to the 1 group of carcinogenic substances for humans.

Material and methods

Material and methods. the levels of contamination of BP and the sum of 4PAНs (BP, benzo(a)anthracene (BaA), benz(b)fluoranthene (BbF), chrysene (CHR)) were studied for products of cocoa processing, smoked meat and fish products, fat-and-oil products and smoked cheeses. The determination of these compounds was carried out using the high-performance liquid chromatography method with a fluorimetric detector. A total of 147 samples of food products were examined. Simulation of the quantitative characteristics of samples that are «qualified» as «below limit of detection» or «not detected» is performed in accordance with the recommendations of FAO/WHO and EFSA.

Results

Results. The average levels of BP contamination and the 4PAHs median were from 0.0065 μg/kg and 0.26 μg/kg in cocoa products to 0.20 μg/kg and 3.72 μg/kg in fat-and-oil products, respectively. High, approaching the maximum, contamination levels of BP reached 1.29 μg/kg in fat-and-oil products, and the sum of 4PAHs was 7.87 μg/kg in smoked fish products. The highest levels of contamination of BP were observed in cocoa butter (2.11 μg/kg), in mayonnaise (1.45 μg/kg), in margarine (1.29 μg/kg), and the sum of 4PAHs – in pork chips of smoked sausages (10.11 μg/kg), in cocoa butter (9.27 μg/kg), in poultry snacks (7.77 μg/kg). Hygienic evaluation of the results didn’t reveal an excess of the maximum allowable levels of BP and the amount of 4PAH in all samples of food products studied.

Conclusions

Conclusions. Due to the high hygienic importance of the compounds under discussion with carcinogenic properties, it is necessary to assess the health risk associated with the presence of these compounds in food products, taking into account the PAH mixture, depending on their individual contribution to the overall level of nutritional load and varying degrees of carcinogenic activity. It is necessary to develop and implement measures to reduce their level in the diet.

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The authors declare that there are no conflicts of interest present.