Background: Polycyclic aromatic hydrocarbons (PAHs) have been associated with non-carcinogenic and carcinogenic health outcomes. It is known that PAHs are present in smoked foods and that levels tend to be highest in traditionally smoked meats. This suggests that Native American communities may receive a high level of PAH exposure through the consumption of traditionally smoked foods. Objectives: Study objectives were to 1) characterize the effect of Native American smoking methods on PAH content in smoked salmon, 2) compare PAH levels to commercially produced smoked salmon and 3) estimate potential risks from consumption of traditionally smoked salmon.
Revised: August 28, 2012 |
Published: June 12, 2012
Citation
Forsberg N.D., D. Stone, A. Harding, B.L. Harper, S.G. Harris, M.M. Matzke, and A. Cardenas, et al. 2012.Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health.Journal of Agricultural and Food Chemistry 60, no. 27:6899–6906. PNWD-SA-9736. doi:10.1021/jf300978m