GIDALARDA POLİSİKLİK AROMATİK HİDROKARBON BİLEŞİKLERİNİN BULUNUŞU VE SAĞLIK ÜZERİNE ETKİLERİ

Year 2017, Volume: 42 Issue: 2, 127 - 135, 15.04.2017

Özlem Kılıç, Elif Aykın Dinçer, Mustafa Erbaş

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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