GIDALARDA POLİSİKLİK AROMATİK HİDROKARBON BİLEŞİKLERİNİN BULUNUŞU VE SAĞLIK ÜZERİNE ETKİLERİ

Abstract

Polisiklik aromatik hidrokarbon (PAH) bileşikler; çeşitli fosil yakıtların, karbon içeren maddelerin ve gıda gibi diğer organik bileşiklerin pirolizi veya tam yanmaması sonucu oluşan kanserojen maddeler olarak tanımlanmaktadır. PAH bileşikleri, gıdalara çevre kirliliği kaynaklı olarak hava, su ve topraktan bulaşabilmekte ve/veya gıdaların yüksek sıcaklıkta işlenmesi sırasında oluşabilmektedir. Gıda yoluyla en önemli PAH bileşikleri alım kaynağı et ve et ürünleri olup bu ürünlerin PAH bileşikleri içeriği temel olarak ürünün yağ içeriğine ve uygulanan ısıl işlem yöntem ve süresine göre değişmektedir. Yapılan epidemiyolojik çalışmalar çeşitli kanser türleri ile PAH bileşiklerini içeren gıdaların tüketimi arasında bir ilişki olduğunu göstermiştir. Bu makalede; PAH bileşiklerinin genel özellikleri, gıdalarda ve özellikle et ürünlerinde bu bileşiklerin oluşumunu etkileyen faktörler ve PAH bileşiklerinin sağlık üzerine etkileri derlenmiştir.

Keywords

• Polisiklik aromatik hidrokarbon,PAH,gıda,et,sağlık

THE PRESENCE OF POLYCYCLIC AROMATIC HYDROCARBON COMPOUNDS IN FOOD AND EFFECTS ON HEALTH

Abstract

Polycyclic aromatic hydrocarbon compounds which occurs the results of pyrolysis or incomplete combustion of various fossil fuels, carbon-containing materials and other organic compounds such as food are defined as carcinogenic substances. PAH compounds can be contaminate to foods from the air, water and soil originating environmental pollution and/or occur during processing of foods at high temperatures. The most important source of PAH compounds through food intake is meat and meat products, content of PAH compounds of these products mainly depending on their fat content and applied heat treatment’s method and time. Epidemiological studies have shown a relation between the consumption of food containing the PAH compounds with various types of cancer. In this article; the general characteristics of PAH compounds, the factors influencing formation of these compounds in food especially meat products and the effects on health of PAH compounds were reviewed.

Keywords

• Polycyclic aromatic hydrocarbon,PAH,food,meat,health

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