Human Health Risk Associated with Polycyclic Aromatic Hydrocarbons (PAHS) Contamination of Repeated Used Edible Oils and Commonly Consumed Finger Foods in Ghana

Abstract

The methods used in food preparation, be it boiling, frying, baking or roasting may have a significant effect on the food. In Ghana, frying and baking are among the common methods used in the preparation of finger foods. In the case of deep frying, the repeated use of same oil for frying different batches of foods is a cooking habit among most Ghanaians. This study looked at how repetitive frying sessions affect the compositions and concentrations of polycyclic aromatic hydrocarbons (PAHs) in three commonly used edible oils with bean cakes, doughnuts, and plantain chips. Possible human health risk associated with the consumption of contaminated edible oil and the selected finger foods was estimated. The PAH levels in the oils were measured before and after each of the three consecutive frying cycles. Beans cake, doughnuts, and plantain chips were fried with each oil type in session and the PAH content was measured. The PAHs were identified and quantified using GC/MS. Consumption of these oils and finger foods has been linked to both carcinogenic and non-carcinogenic human health risks. This study's findings revealed the presence of 15 of the 16 target PAHs in all samples at varying concentrations. The three unused oils recorded seven PAHs (Nap, Ad, flr, Ant, Flu, Pyr, and B(b)F) primarily in the low ring (2 4 rings) out of the sixteen PAHs investigated. After multiple batches of fry, the sum of 4PAH levels were 588 µg/kg, 352 µg/kg, and 752 µg/kg for sunflower oil, mixed vegetable oil, and soya bean oil respectively. These levels were significantly higher than the 10 µg/Kg limit set for edible fats and oils by European Union Regulation number 836/2011. Benzo[a] Pyrene concentrations of 13 µg/kg and 24 µg/kg were found in the second and third fry of beans cake in soya bean oil, respectively. In addition, the third fry of mixed vegetable oil with beans cake and plantain chips recorded 3 µg/Kg and 20 µg/Kg, respectively. These figures exceeded the European Commission's limit of 2µg/kg for fats and oils in food. The concentrations and compositions of PAHs were also discovered to vary based on the oil type, finger food, and frying sessions. Increase in percentage for HM-PAH in the second and third fries were 22% and 40% higher, respectively, than in the unused oil sample. After three frying sessions, the hazard index (HI) values as non-cancer indicators ranged from 0 to 4.45, and the lifetime cancer risk values for the used vegetable oils (2.24 x10-5 to 2.17 x 10-2). The cancer risk values for finger foods ranged from 1.83 x10-5 to 6.88 x10-5. The no cancer and cancer risk values for the used oil and finger foods were both high, indicating significant health risks linked to the intake of these edible oils and foods, particularly among children.