How to Reduce the Exposure to B[a]P ?如何减低苯并[a]芘的摄入...

PAHs may be formed during incomplete combustion or burning of organic matters. Almost all food contains PAHs to a certain extent.

The two major sources of B[a]P (a type of PAH) in food are deposition and uptake of B[a]P from polluted air on food crops and formation and deposition of B[a]P during heat processing using methods such as roasting, smoking, and grilling.

Levels of B[a]P may vary depending on the processing conditions and are often higher in barbecued/smoked meat or fish. Furthermore for fats and oils, drying of cereals and plants used for production of crude vegetable oils using direct application of combustion gases can result in contamination of the products with B[a]P as combustion products may come into contact with the grain, oil seeds and thus increasing B[a]P level in the oil product. The level of B[a]P in oil would be much reduced after oil refining processes and the ultimate level of BaP would depend on the conditions under which refining takes place and quality control.

在不完全燃烧有机物质的情况下会产生PAHs。几乎所有食物都含有一定程度的PAHs。

食物中苯并[a]芘的两个主要来源是农作物吸收了受污染空气中沉降的苯并[a]芘及食物在烘焗、烟熏和烧烤等加热过程中产生和积聚的苯并[a]芘。

食物的加工条件对产生多少苯并[a]芘也有影响。烧烤／烟熏肉类或鱼类的苯并[a]芘含量通常较高。此外，在烘干供制作植物毛油(未经精炼的油)的谷物和植物时，如果直接使用燃烧产生的气体烘干谷物和植物，谷粒和油籽会接触到燃烧所产生的物质，从而引致食油产品受苯并[a]芘汚染。不过，在食油的精炼过程中，能把苯并[a]芘含量大大降低，而苯并[a]芘最终的含量则取决于精炼的条件及质量控制。

There are reports which suggest that the level of B[a]P in oil will increase after repeated use. Since many factors can lead to high levels of B[a]P in oil, one cannot judge if oil had undergone repeated use just by the level of B[a]P in it.