Polycyclic aromatic hydrocarbons (PAHs) are compounds consisting of more than two aromatic rings. They are produced during the incomplete combustion of substances or cooking·processing under high temperature and pressure. We have identified the hazar...
Polycyclic aromatic hydrocarbons (PAHs) are compounds consisting of more than two aromatic rings. They are produced during the incomplete combustion of substances or cooking·processing under high temperature and pressure. We have identified the hazardous characteristics of the substance, and the various exposure media such as foods, environments, and commodities. The possible routes of exposure are intake, inhalation, and dermal absorption. In this study, we conducted the evaluation of 8 species of PAHs including BaP, Chry. BaA, BbFA, BkFA, DBahA, BghiP, and IP. For evaluation of the PAHs in food consumption, particularly regarding concentration changes at level of the pre- and post-cooking, we have investigated the national Total Diet Study (TDS), and the Korea National Health and Nutrition Examination Survey (KNHANES). The environments-and commodities-related monitoring data with validity of PAHs have been systematically reviewed from the recent scientific reports in Korea for estimating the exposure levels. This study can provide the basis for conducting an integrated risk assessment of PAHs.)