Hidrocarburos aromáticos policíclicos (HAPs) (I)Toxicidad, exposición de la población y alimentos implicados

  1. Pérez-Morales López, Gustavo
  2. Morales Gómez, Paloma 1
  3. Haza Duaso, Ana Isabel 1
  1. 1 Departamento de Nutrición, Bromatología y Tecnología de los Alimentos. Facultad de Veterinaria. Universidad Complutense de Madrid
Zeitschrift:
Revista complutense de ciencias veterinarias

ISSN: 1988-2688

Datum der Publikation: 2016

Ausgabe: 10

Nummer: 1

Seiten: 3-15

Art: Artikel

DOI: 10.5209/REV_RCCV.2016.V10.N1.51869 DIALNET GOOGLE SCHOLAR lock_openOpen Access editor

Andere Publikationen in: Revista complutense de ciencias veterinarias

Zusammenfassung

Food is one of the main exogenous sources of genotoxic compounds. In heated food products, polycyclic aromatic hydrocarbons (PAHs) represent a priority group of genotoxic, mutagenic and/or carcinogenic chemical pollutants with adverse long-term health effects. People can be exposed to these compounds through different environments and via various routes: inhalation, ingestion of foods and water and even percutaneously. The presence of these compounds in food may be due to environmental contamination, to industrial handling and processing of foods and to oil processing and refining. The highest levels of these compounds are found in smoked foods, in seafood which is found in polluted waters, in grilled meats and, to a lesser extent, in vegetable fats and oils. Lower levels of PAHs are found in vegetables and in cereals and its products.

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Fuente de los datos: Dialnet