Carcinogenic risk associated with popular Korean dishes: An approach of combined risk assessments using Oral Slope Factor and BMDL10 values

Soomee Hwang; Choil Kim; Jeeyeon Lee; Hyunmee Park; Gaeho Lee; Kwang-Geun Lee; Hanseung Shin; Hoonjeong Kwon

doi:10.1016/j.foodres.2019.108530

Carcinogenic risk associated with popular Korean dishes: An approach of combined risk assessments using Oral Slope Factor and BMDL₁₀ values

Food Res Int. 2019 Nov:125:108530. doi: 10.1016/j.foodres.2019.108530. Epub 2019 Jun 27.

Authors

Soomee Hwang¹, Choil Kim², Jeeyeon Lee², Hyunmee Park³, Gaeho Lee⁴, Kwang-Geun Lee⁵, Hanseung Shin⁵, Hoonjeong Kwon⁶

Affiliations

¹ Department of Food and Nutrition, Seoul National University, Seoul, Republic of Korea.
² Department of Health Industry & Policy, Korea Health Industry Development Institute, Chungbuk, Republic of Korea.
³ Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea.
⁴ Korea Research Institute of Analytical Technology, Daejeon, Republic of Korea.
⁵ Department of Food Science and Biotechnology, Dongguk University, Seoul, Republic of Korea.
⁶ Department of Food and Nutrition, Seoul National University, Seoul, Republic of Korea; Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea. Electronic address: hjkwon@snu.ac.kr.

PMID: 31554046
DOI: 10.1016/j.foodres.2019.108530

Abstract

Cooking-related carcinogens are formed during the heating or processing of foods. To date, numerous studies analyzing carcinogens present in cooking ingredients or formed through different cooking methods have been conducted. However, combined risk assessment is important for practical reasons. The purpose of this study was to conduct a combined risk assessment of five cooking-related genotoxic carcinogens encompassing 25 chemicals: heterocyclic amines, acrylamide, furan, polycyclic aromatic hydrocarbons, and nitrosamines. Oral Slope Factor (OSF) and benchmark dose lower-bound confidence limit 10% (BMDL₁₀) of the compounds were obtained from public databases, and the values for the compounds that did not have published reference values were approximated using related toxicity values. The high-risk contributing food items and cooking methods for each carcinogen were selected for the study based on the Korean Total Diet Study (TDS) and Korea National Health and Nutrition Examination Survey (KNHANES). Exposure to the carcinogens from selected dishes per serving was estimated based on concentrations determined in TDS and consumption data gathered from 24-h recalls in the 2014 to 2016 KNHANES. The combined cancer risks were obtained by summing the risks of individual compounds in a dish, which were calculated by multiplying the OSF values by the concentrations of carcinogens per serving. The combined risks were used to compare the risk of different dishes, not to calculate the lifetime risk from the individual dishes. The risks of the dishes prepared with potatoes were found to be high, whereas namul (vegetable dish) had the lowest risk. Soup or stew dishes exhibited relatively high risks. Estimated combined risks based on BMDL₁₀ showed similar trends, except for fried potatoes and roasted or fried meat dishes. Combined risks of cooking-related carcinogens may vary based on the major contributors of individual carcinogens. The results of this study could provide an insightful guideline for selecting menus for consumers.

Keywords: Acrylamide; BMDL(10); Combined risk assessment; Furan; Heterocyclic amines; Nitrosamines; Oral Slope Factor; Polycyclic aromatic hydrocarbons.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Acrylamides / analysis
Carcinogens / analysis*
Cooking
Diet / statistics & numerical data*
Humans
Nutrition Surveys
Polycyclic Aromatic Hydrocarbons / analysis
Republic of Korea
Risk Assessment / methods*

Substances

Acrylamides
Carcinogens
Polycyclic Aromatic Hydrocarbons