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Maria Garcia C Fontan - One of the best experts on this subject based on the ideXlab platform.

  • polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked sausage varieties chorizo gallego and chorizo de cebolla
    Meat Science, 2011
    Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C Fontan
    Abstract:

    Abstract The polycyclic aromatic hydrocarbon ( PAH) content in two traditional Smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in “Chorizo de cebolla” (101.81 vs. 98.48 μgkg − 1 ). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[ a ]pyrene (B a P) of 5 μg kg − 1 in Smoked Meat products was not exceeded in any samples. B a P represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for “Chorizo gallego” and “Chorizo de cebolla”, respectively. Correlation statistic analysis (P  a P was a good marker for Σ15 PAHs in “Chorizo gallego” samples (R B a P/Σ15PAHs  = 0.77; P  B a P/7EPA  = 0.95) and in “Chorizo gallego” samples (R B a P/7EPA  = 0.81).

  • polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked sausage varieties chorizo gallego and chorizo de cebolla
    Meat Science, 2011
    Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C Fontan
    Abstract:

    The polycyclic aromatic hydrocarbon (PAH) content in two traditional Smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de cebolla" (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5 μgkg(-1) in Smoked Meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for "Chorizo gallego" and "Chorizo de cebolla", respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that BaP was a good marker for Σ15 PAHs in "Chorizo gallego" samples (R(BaP/Σ15PAHs) = 0.77; P < 0.01) and it was a good marker for 7 U.S. EPA probably carcinogenic PAHs in "Chorizo de cebolla" samples (R(BaP/7EPA) = 0.95) and in "Chorizo gallego" samples (R(BaP/7EPA) = 0.81).

Jose M Lorenzo - One of the best experts on this subject based on the ideXlab platform.

  • polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked sausage varieties chorizo gallego and chorizo de cebolla
    Meat Science, 2011
    Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C Fontan
    Abstract:

    Abstract The polycyclic aromatic hydrocarbon ( PAH) content in two traditional Smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in “Chorizo de cebolla” (101.81 vs. 98.48 μgkg − 1 ). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[ a ]pyrene (B a P) of 5 μg kg − 1 in Smoked Meat products was not exceeded in any samples. B a P represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for “Chorizo gallego” and “Chorizo de cebolla”, respectively. Correlation statistic analysis (P  a P was a good marker for Σ15 PAHs in “Chorizo gallego” samples (R B a P/Σ15PAHs  = 0.77; P  B a P/7EPA  = 0.95) and in “Chorizo gallego” samples (R B a P/7EPA  = 0.81).

  • polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked sausage varieties chorizo gallego and chorizo de cebolla
    Meat Science, 2011
    Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C Fontan
    Abstract:

    The polycyclic aromatic hydrocarbon (PAH) content in two traditional Smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de cebolla" (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5 μgkg(-1) in Smoked Meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for "Chorizo gallego" and "Chorizo de cebolla", respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that BaP was a good marker for Σ15 PAHs in "Chorizo gallego" samples (R(BaP/Σ15PAHs) = 0.77; P < 0.01) and it was a good marker for 7 U.S. EPA probably carcinogenic PAHs in "Chorizo de cebolla" samples (R(BaP/7EPA) = 0.95) and in "Chorizo gallego" samples (R(BaP/7EPA) = 0.81).

Regina M Santella - One of the best experts on this subject based on the ideXlab platform.

  • grilled barbecued and Smoked Meat intake and survival following breast cancer
    Journal of the National Cancer Institute, 2017
    Co-Authors: Humberto Parada, Susan E Steck, Alfred I Neugut, Kathleen Conway, Regina M Santella, Patrick T Bradshaw, Susan L Teitelbaum, Lawrence S Engel, Marilie D Gammon
    Abstract:

    Background Grilled, barbecued, and Smoked Meat intake, a prevalent dietary source of polycyclic aromatic hydrocarbon (PAH) carcinogens, may increase the risk of incident breast cancer. However, no studies have examined whether intake of this PAH source influences survival after breast cancer. Methods We interviewed a population-based cohort of 1508 women diagnosed with first primary invasive or in situ breast cancer in 1996 and 1997 at baseline and again approximately five years later to assess grilled/barbecued and Smoked Meat intake. After a median of 17.6 years of follow-up, 597 deaths, of which 237 were breast cancer related, were identified. Multivariable Cox regression was used to estimate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality as related to prediagnosis intake, comparing high (above the median) to low intake, as well as postdiagnosis changes in intake, comparing every combination of pre-/postdiagnosis intake to low pre-/postdiagnosis intake. All statistical tests were two-sided. Results High prediagnosis grilled/barbecued and Smoked Meat intake was associated with increased risk of all-cause mortality (HR = 1.23, 95% CI = 1.03 to 1.46). Other associations were noted, but estimates were not statistically significant. These include high prediagnosis Smoked beef/lamb/pork intake and increased all-cause (HR = 1.17, 95% CI = 0.99 to 1.38, Ptrend = .10) and breast cancer-specific (HR = 1.23, 95% CI = 0.95 to 1.60, Ptrend = .09) mortality. Also, among women with continued high grilled/barbecued and Smoked Meat intake after diagnosis, all-cause mortality risk was elevated 31% (HR = 1.31, 95% CI = 0.96 to 1.78). Further, breast cancer-specific mortality was decreased among women with any pre- and postdiagnosis intake of Smoked poultry/fish (HR = 0.55, 95% CI = 0.31 to 0.97). Conclusion High intake of grilled/barbecued and Smoked Meat may increase mortality after breast cancer.

  • genetic polymorphisms of phase i metabolizing enzyme genes their interaction with lifetime grilled and Smoked Meat intake and breast cancer incidence
    Annals of Epidemiology, 2017
    Co-Authors: Humberto Parada, Susan E Steck, Alfred I Neugut, Regina M Santella, Susan L Teitelbaum, Rebecca J Cleveland, Marilie D Gammon
    Abstract:

    Purpose To examine associations between 22 CYP single nucleotide polymorphisms (SNPs) and breast cancer incidence and their interactions with grilled–Smoked Meat intake, a source of polycyclic aromatic hydrocarbons. Methods White women with first primary in situ or invasive breast cancer (n = 988) and frequency-matched controls (n = 1021) from a population-based study were interviewed to assess lifetime grilled–Smoked Meat intake. SNPs with minor allele frequencies of greater than 0.05 were selected because of their links to carcinogenesis. We used multivariable unconditional logistic regression to estimate odds ratios (ORs) and 95% confidence intervals (CIs). Results Breast cancer was inversely associated with CYP1A1 rs104C8943 AG + GG genotype (OR = 0.71, 95% CI = 0.50–0.99; vs. AA genotype) and positively associated with CYP1B1 rs10175338 TT genotype (OR = 1.59, 95% CI = 1.12–2.26; vs. GG genotype) and the CYP3A4 rs2242480 CT + TT genotype (OR = 1.25, 95% CI = 1.00–1.56; vs. CC genotype). The sum of the number of “at-risk” alleles for the CYP SNPs was positively associated with breast cancer incidence (4–6 “at-risk” alleles OR = 2.33, 95% CI = 1.37–3.99 vs. 0-1 alleles; PTrend < .01). We observed multiplicative and additive interactions (P < .05) between grilled–Smoked Meat intake (low vs. high) with CYP1A1 rs1048943 and CYP1B1 rs10175338 SNPs. Conclusions Phase I metabolizing enzyme gene SNPs may play a role in breast cancer development and may modify the grilled–Smoked Meat intake–breast cancer association.

  • polycyclic aromatic hydrocarbons and postmenopausal breast cancer an evaluation of effect measure modification by body mass index and weight change
    Environmental Research, 2017
    Co-Authors: Nicole M Niehoff, Alexandra J White, Lauren E Mccullough, Susan E Steck, Jan Beyea, Irina Mordukhovich, Jing Shen, Alfred I Neugut, Kathleen Conway, Regina M Santella
    Abstract:

    Abstract Background Polycyclic aromatic hydrocarbons (PAHs) have been linked to breast cancer in many, but not all, previous studies. PAHs are lipophilic and stored in fat tissue, which we hypothesized may result in constant low-dose exposure to these carcinogens. No previous studies have evaluated whether obesity modifies associations between multiple measures of PAHs and breast cancer incidence. Methods This population-based study included 1,006 postmenopausal women with first primary in situ or invasive breast cancer and 990 age-frequency matched controls. To evaluate effect modification by obesity (adult body mass index (BMI, kg/m 2 ) and weight change) on multiple PAH measures (the biomarker PAH-DNA adducts, and long-term sources active cigarette smoking, living with a smoking spouse, grilled/Smoked Meat intake, residential synthetic log burning, and vehicular traffic), interaction contrast ratios (ICRs) for the additive scale, and ratio of odds ratios (RORs) with log-likelihood ratio tests (LRT) for the multiplicative scale, were determined using unconditional logistic regression. Results BMI modified the PAH-DNA adduct and postmenopausal breast cancer association on the additive (ICR: 0.49; 95% CI: 0.01, 0.96) and multiplicative (ROR: 1.56; 95% CI: 0.91, 2.68) scales. The odds ratio for detectable vs. non-detectable adducts was increased among women with BMI ≥25 (OR=1.34; 95% CI: 0.94, 1.92), but not in those with BMI p =0.1). For most other PAH measures, the pattern of modification by BMI/weight gain was similar, but estimates were imprecise. Conclusions The association between PAH-DNA adducts and breast cancer incidence may be elevated among overweight/obese women.

  • polycyclic aromatic hydrocarbons and postmenopausal breast cancer an evaluation of effect measure modification by body mass index and weight change
    Environmental Research, 2017
    Co-Authors: Nicole M Niehoff, Alexandra J White, Lauren E Mccullough, Susan E Steck, Jan Beyea, Irina Mordukhovich, Jing Shen, Alfred I Neugut, Kathleen Conway, Regina M Santella
    Abstract:

    Polycyclic aromatic hydrocarbons (PAHs) have been linked to breast cancer in many, but not all, previous studies. PAHs are lipophilic and stored in fat tissue, which we hypothesized may result in constant low-dose exposure to these carcinogens. No previous studies have evaluated whether obesity modifies associations between multiple measures of PAHs and breast cancer incidence.This population-based study included 1,006 postmenopausal women with first primary in situ or invasive breast cancer and 990 age-frequency matched controls. To evaluate effect modification by obesity (adult body mass index (BMI, kg/m2) and weight change) on multiple PAH measures (the biomarker PAH-DNA adducts, and long-term sources active cigarette smoking, living with a smoking spouse, grilled/Smoked Meat intake, residential synthetic log burning, and vehicular traffic), interaction contrast ratios (ICRs) for the additive scale, and ratio of odds ratios (RORs) with log-likelihood ratio tests (LRT) for the multiplicative scale, were determined using unconditional logistic regression.BMI modified the PAH-DNA adduct and postmenopausal breast cancer association on the additive (ICR: 0.49; 95% CI: 0.01, 0.96) and multiplicative (ROR: 1.56; 95% CI: 0.91, 2.68) scales. The odds ratio for detectable vs. non-detectable adducts was increased among women with BMI ≥25 (OR=1.34; 95% CI: 0.94, 1.92), but not in those with BMI <25 (OR=0.86; 95% CI: 0.57, 1.28) (LRT p=0.1). For most other PAH measures, the pattern of modification by BMI/weight gain was similar, but estimates were imprecise.The association between PAH-DNA adducts and breast cancer incidence may be elevated among overweight/obese women.

Susan E Steck - One of the best experts on this subject based on the ideXlab platform.

  • grilled barbecued and Smoked Meat intake and survival following breast cancer
    Journal of the National Cancer Institute, 2017
    Co-Authors: Humberto Parada, Susan E Steck, Alfred I Neugut, Kathleen Conway, Regina M Santella, Patrick T Bradshaw, Susan L Teitelbaum, Lawrence S Engel, Marilie D Gammon
    Abstract:

    Background Grilled, barbecued, and Smoked Meat intake, a prevalent dietary source of polycyclic aromatic hydrocarbon (PAH) carcinogens, may increase the risk of incident breast cancer. However, no studies have examined whether intake of this PAH source influences survival after breast cancer. Methods We interviewed a population-based cohort of 1508 women diagnosed with first primary invasive or in situ breast cancer in 1996 and 1997 at baseline and again approximately five years later to assess grilled/barbecued and Smoked Meat intake. After a median of 17.6 years of follow-up, 597 deaths, of which 237 were breast cancer related, were identified. Multivariable Cox regression was used to estimate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality as related to prediagnosis intake, comparing high (above the median) to low intake, as well as postdiagnosis changes in intake, comparing every combination of pre-/postdiagnosis intake to low pre-/postdiagnosis intake. All statistical tests were two-sided. Results High prediagnosis grilled/barbecued and Smoked Meat intake was associated with increased risk of all-cause mortality (HR = 1.23, 95% CI = 1.03 to 1.46). Other associations were noted, but estimates were not statistically significant. These include high prediagnosis Smoked beef/lamb/pork intake and increased all-cause (HR = 1.17, 95% CI = 0.99 to 1.38, Ptrend = .10) and breast cancer-specific (HR = 1.23, 95% CI = 0.95 to 1.60, Ptrend = .09) mortality. Also, among women with continued high grilled/barbecued and Smoked Meat intake after diagnosis, all-cause mortality risk was elevated 31% (HR = 1.31, 95% CI = 0.96 to 1.78). Further, breast cancer-specific mortality was decreased among women with any pre- and postdiagnosis intake of Smoked poultry/fish (HR = 0.55, 95% CI = 0.31 to 0.97). Conclusion High intake of grilled/barbecued and Smoked Meat may increase mortality after breast cancer.

  • genetic polymorphisms of phase i metabolizing enzyme genes their interaction with lifetime grilled and Smoked Meat intake and breast cancer incidence
    Annals of Epidemiology, 2017
    Co-Authors: Humberto Parada, Susan E Steck, Alfred I Neugut, Regina M Santella, Susan L Teitelbaum, Rebecca J Cleveland, Marilie D Gammon
    Abstract:

    Purpose To examine associations between 22 CYP single nucleotide polymorphisms (SNPs) and breast cancer incidence and their interactions with grilled–Smoked Meat intake, a source of polycyclic aromatic hydrocarbons. Methods White women with first primary in situ or invasive breast cancer (n = 988) and frequency-matched controls (n = 1021) from a population-based study were interviewed to assess lifetime grilled–Smoked Meat intake. SNPs with minor allele frequencies of greater than 0.05 were selected because of their links to carcinogenesis. We used multivariable unconditional logistic regression to estimate odds ratios (ORs) and 95% confidence intervals (CIs). Results Breast cancer was inversely associated with CYP1A1 rs104C8943 AG + GG genotype (OR = 0.71, 95% CI = 0.50–0.99; vs. AA genotype) and positively associated with CYP1B1 rs10175338 TT genotype (OR = 1.59, 95% CI = 1.12–2.26; vs. GG genotype) and the CYP3A4 rs2242480 CT + TT genotype (OR = 1.25, 95% CI = 1.00–1.56; vs. CC genotype). The sum of the number of “at-risk” alleles for the CYP SNPs was positively associated with breast cancer incidence (4–6 “at-risk” alleles OR = 2.33, 95% CI = 1.37–3.99 vs. 0-1 alleles; PTrend < .01). We observed multiplicative and additive interactions (P < .05) between grilled–Smoked Meat intake (low vs. high) with CYP1A1 rs1048943 and CYP1B1 rs10175338 SNPs. Conclusions Phase I metabolizing enzyme gene SNPs may play a role in breast cancer development and may modify the grilled–Smoked Meat intake–breast cancer association.

  • polycyclic aromatic hydrocarbons and postmenopausal breast cancer an evaluation of effect measure modification by body mass index and weight change
    Environmental Research, 2017
    Co-Authors: Nicole M Niehoff, Alexandra J White, Lauren E Mccullough, Susan E Steck, Jan Beyea, Irina Mordukhovich, Jing Shen, Alfred I Neugut, Kathleen Conway, Regina M Santella
    Abstract:

    Abstract Background Polycyclic aromatic hydrocarbons (PAHs) have been linked to breast cancer in many, but not all, previous studies. PAHs are lipophilic and stored in fat tissue, which we hypothesized may result in constant low-dose exposure to these carcinogens. No previous studies have evaluated whether obesity modifies associations between multiple measures of PAHs and breast cancer incidence. Methods This population-based study included 1,006 postmenopausal women with first primary in situ or invasive breast cancer and 990 age-frequency matched controls. To evaluate effect modification by obesity (adult body mass index (BMI, kg/m 2 ) and weight change) on multiple PAH measures (the biomarker PAH-DNA adducts, and long-term sources active cigarette smoking, living with a smoking spouse, grilled/Smoked Meat intake, residential synthetic log burning, and vehicular traffic), interaction contrast ratios (ICRs) for the additive scale, and ratio of odds ratios (RORs) with log-likelihood ratio tests (LRT) for the multiplicative scale, were determined using unconditional logistic regression. Results BMI modified the PAH-DNA adduct and postmenopausal breast cancer association on the additive (ICR: 0.49; 95% CI: 0.01, 0.96) and multiplicative (ROR: 1.56; 95% CI: 0.91, 2.68) scales. The odds ratio for detectable vs. non-detectable adducts was increased among women with BMI ≥25 (OR=1.34; 95% CI: 0.94, 1.92), but not in those with BMI p =0.1). For most other PAH measures, the pattern of modification by BMI/weight gain was similar, but estimates were imprecise. Conclusions The association between PAH-DNA adducts and breast cancer incidence may be elevated among overweight/obese women.

  • polycyclic aromatic hydrocarbons and postmenopausal breast cancer an evaluation of effect measure modification by body mass index and weight change
    Environmental Research, 2017
    Co-Authors: Nicole M Niehoff, Alexandra J White, Lauren E Mccullough, Susan E Steck, Jan Beyea, Irina Mordukhovich, Jing Shen, Alfred I Neugut, Kathleen Conway, Regina M Santella
    Abstract:

    Polycyclic aromatic hydrocarbons (PAHs) have been linked to breast cancer in many, but not all, previous studies. PAHs are lipophilic and stored in fat tissue, which we hypothesized may result in constant low-dose exposure to these carcinogens. No previous studies have evaluated whether obesity modifies associations between multiple measures of PAHs and breast cancer incidence.This population-based study included 1,006 postmenopausal women with first primary in situ or invasive breast cancer and 990 age-frequency matched controls. To evaluate effect modification by obesity (adult body mass index (BMI, kg/m2) and weight change) on multiple PAH measures (the biomarker PAH-DNA adducts, and long-term sources active cigarette smoking, living with a smoking spouse, grilled/Smoked Meat intake, residential synthetic log burning, and vehicular traffic), interaction contrast ratios (ICRs) for the additive scale, and ratio of odds ratios (RORs) with log-likelihood ratio tests (LRT) for the multiplicative scale, were determined using unconditional logistic regression.BMI modified the PAH-DNA adduct and postmenopausal breast cancer association on the additive (ICR: 0.49; 95% CI: 0.01, 0.96) and multiplicative (ROR: 1.56; 95% CI: 0.91, 2.68) scales. The odds ratio for detectable vs. non-detectable adducts was increased among women with BMI ≥25 (OR=1.34; 95% CI: 0.94, 1.92), but not in those with BMI <25 (OR=0.86; 95% CI: 0.57, 1.28) (LRT p=0.1). For most other PAH measures, the pattern of modification by BMI/weight gain was similar, but estimates were imprecise.The association between PAH-DNA adducts and breast cancer incidence may be elevated among overweight/obese women.

  • exposure to multiple sources of polycyclic aromatic hydrocarbons and breast cancer incidence
    Environment International, 2016
    Co-Authors: Alexandra J White, Susan E Steck, Jan Beyea, Irina Mordukhovich, Patrick T Bradshaw, Amy H Herring, Susan L Teitelbaum, Steven D Stellman, Sybil M Eng, Lawrence S Engel
    Abstract:

    Abstract Background Despite studies having consistently linked exposure to single-source polycyclic aromatic hydrocarbons (PAHs) to breast cancer, it is unclear whether single sources or specific groups of PAH sources should be targeted for breast cancer risk reduction. Objectives This study considers the impact on breast cancer incidence from multiple PAH exposure sources in a single model, which better reflects exposure to these complex mixtures. Methods In a population-based case-control study conducted on Long Island, New York ( N  = 1508 breast cancer cases/1556 controls), a Bayesian hierarchical regression approach was used to estimate adjusted posterior means and credible intervals (CrI) for the adjusted odds ratios (ORs) for PAH exposure sources, considered singly and as groups: active smoking; residential environmental tobacco smoke (ETS); indoor and outdoor air pollution; and grilled/Smoked Meat intake. Results Most women were exposed to PAHs from multiple sources, and the most common included active/passive smoking and grilled/Smoked food intake. In multiple-PAH source models, breast cancer incidence was associated with residential ETS from a spouse (OR = 1.20, 95%CrI = 1.03, 1.40) and synthetic firelog burning (OR = 1.29, 95%CrI = 1.06, 1.57); these estimates are similar, but slightly attenuated, to those from single-source models. Additionally when we considered PAH exposure groups, the most pronounced significant associations included total indoor sources (active smoking, ETS from spouse, grilled/Smoked Meat intake, stove/fireplace use, OR = 1.45, 95%CrI = 1.02, 2.04). Conclusions Groups of PAH sources, particularly indoor sources, were associated with a 30–50% increase in breast cancer incidence. PAH exposure is ubiquitous and a potentially modifiable breast cancer risk factor.

Laura Purriños - One of the best experts on this subject based on the ideXlab platform.

  • polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked sausage varieties chorizo gallego and chorizo de cebolla
    Meat Science, 2011
    Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C Fontan
    Abstract:

    Abstract The polycyclic aromatic hydrocarbon ( PAH) content in two traditional Smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in “Chorizo de cebolla” (101.81 vs. 98.48 μgkg − 1 ). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[ a ]pyrene (B a P) of 5 μg kg − 1 in Smoked Meat products was not exceeded in any samples. B a P represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for “Chorizo gallego” and “Chorizo de cebolla”, respectively. Correlation statistic analysis (P  a P was a good marker for Σ15 PAHs in “Chorizo gallego” samples (R B a P/Σ15PAHs  = 0.77; P  B a P/7EPA  = 0.95) and in “Chorizo gallego” samples (R B a P/7EPA  = 0.81).

  • polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked sausage varieties chorizo gallego and chorizo de cebolla
    Meat Science, 2011
    Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C Fontan
    Abstract:

    The polycyclic aromatic hydrocarbon (PAH) content in two traditional Smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de cebolla" (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5 μgkg(-1) in Smoked Meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for "Chorizo gallego" and "Chorizo de cebolla", respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that BaP was a good marker for Σ15 PAHs in "Chorizo gallego" samples (R(BaP/Σ15PAHs) = 0.77; P < 0.01) and it was a good marker for 7 U.S. EPA probably carcinogenic PAHs in "Chorizo de cebolla" samples (R(BaP/7EPA) = 0.95) and in "Chorizo gallego" samples (R(BaP/7EPA) = 0.81).